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BACHELOR OF EDUCATION HONOURS DESIGN AND TECHNOLOGY EDUCATION SPECIALISING IN TEXTILE SCIENCE, APPAREL DESIGN AND TECHNOLOGY (TSAD)

BACHELOR OF EDUCATION HONOURS DESIGN AND TECHNOLOGY EDUCATION SPECIALISING IN TEXTILE SCIENCE, APPAREL DESIGN AND TECHNOLOGY (TSAD)

 Module Code  Module Name Module Description
HADT201 Pedagogy in Design and Technology This module is aimed at exposing students to the most current Design and Technology teaching pedagogies. Approaches that are learner-centred and promote life-long learning will be the core of this module. This being a hands-on learning domain student will be exposed to pedagogy that promote practical activities resulting in production of tangible goods and services
TSAD121 Foundations of Textile and Apparel Production, Processing and Retailing The module develops the creative, technical and team building skills essential for working in the fashion and textiles industry. The students will develop a sound understanding of designing, making and presenting your own collection of fashion and textiles and apply theories of concept and market research to practice. In addition, they will be organising ambitious projects such as end of year fashion shows and exhibitions. They will learn a range of textile and fashion skills through practical workshops and projects, designing and making finished pieces including some projects set and assessed by visiting fashion designers and textile specialists currently working in the industry. They will also be assisted to take part in National competitions, photo-shoots and an end of year fashion show.
TSAD221 Fashion Drawing and Digital Design The module is meant to equip undergraduate students with the requisite knowledge and skills for sketching fashion drawings. It also aims to develop among them, an awareness of developments in apparel fashion around the globe. The students will be granted an opportunity to acquire relevant techniques for fashion drawing using both traditional and modern technology and demonstrate creativity in coming up with fashionable designs for textiles and apparel items. The module will also look at the study of fabrics used in Fashion Design with emphasis on factors to consider coming up with competent products. Characteristics such as appearance, hand, drapability and performance will be deliberated on.
TSAD222 Computer Applications in Pattern Design and Development This module attempts to provide undergraduate students with knowledge and skills required in the construction of basic patterns for children, females and males garments. The grading of the patterns for each category will be explored as well to enable the students to come up with patters of different sizes. The use of appropriate technology in diverse situations will be explored. The module is based on unique methodology that permits the students construct patterns and grade them 3 dimensionally, accurately for more than six sizes. It provides knowledge and skills for both pattern-cutting and grading beginning from the basic theory on physical development of the human body to size charts, cardinal points and a variety of grading increments.
HADT301 Work Integrated Learning This is an experiential learning experience opportunity accorded to all categories of students to enhance their graduate employability attributes. The students can attach to a company, non-profit, governmental or community-based organisation. Through direct observation, reflection and evaluation students are expected to gain an understanding of the real world of work. Further to this, students are expected to utilise their design education in helping host organisations solve their problems, where possible. The internship shall be one semester long
TSAD311 Textile Engineering The module offers a broad range of studio and laboratory experiences which prepare the textile engineer for professional practice. Students gain exposure to traditional and contemporary approaches to yarn and fabric construction processes such as spinning, weaving, knitting, crocheting and bonding. The students will be able to effectively utilise the knowledge and skills gained in basic sciences such as physics, chemistry and mathematics, and to develop innovative approaches to solving problems associated with textile products, processes and services.
TSAD223 Industrial Textile Technology and Manufacturing Systems This module examines the use of technology in the production and manufacture of textile materials and products in industry at both domestic and commercial levels. It will allow the students to interact with the textiles and apparel industry so that they appreciate local effort and establish ways of improving its contribution to economic recovery. The module follows the design process for the commercial production for fashion and other apparel use. It tracks the development of the design from the design brief, to sketch drawings, concept development, sampling and final manufacture. The in-built and surface designs of the fabric will be explored and examined at studio and industry levels including professional presentation, colour ways and client requirements. This will involve field trips to commercial textile industry to survey the evolution of textile design techniques from mechanical methods of yesterday to electric up to the current shift to electronic/digital technology.
TSAD224 Apparel Design and Realisation for the Feminine Figure This is a research based and problem-solving module based on the design process. Undergraduate students will be equipped with appropriate knowledge, skills and techniques needed for designing and realising diverse apparel products for women’s wear. It is a product development module, which integrates apparel assembly, decision making and materials selection. The module also allows students to demonstrate creativity and express individuality as they try to address existing problems practically.  It also provides them with an opportunity to be innovative by coming up with apparel designs that fits comfortably on the African woman silhouette. They will be encouraged to consider social, cultural and economic aspects in their design, and accommodate the figure type of most African women.
HADT302 Apparel Design and Realisation for the Feminine Figure This is a research based and problem-solving module based on the design process. Undergraduate students will be equipped with appropriate knowledge, skills and techniques needed for designing and realising diverse apparel products for women’s wear. It is a product development module, which integrates apparel assembly, decision making and materials selection. The module also allows students to demonstrate creativity and express individuality as they try to address existing problems practically.  It also provides them with an opportunity to be innovative by coming up with apparel designs that fits comfortably on the African woman silhouette. They will be encouraged to consider social, cultural and economic aspects in their design, and accommodate the figure type of most African women.
HADT302 Teaching Practicum This is an experiential learning experience opportunity accorded to students with no prior teaching qualification, to practice teaching. Students will be attached to approved schools where they can get adequate mentoring by qualified teachers. The teaching practicum shall be one semester long.
 TSAD321  Apparel Design and Development for Masculinity  This is a practical design-based module, which allows the undergraduate students to develop the sense of taste required in the design apparel for men’s wear. The aim is to develop creativity and nature the students’ talent to become role models and effective teachers of professional designers for men’s wear. The module will widen their abilities through research to make an attentive observation for creating an innovative fashion collection of man’s clothing items. The students will be granted an opportunity to design for a specific individual whose specifications should be provided in the design brief. Icons for men’s wear will be emphasised to ease identification of the textile products for males. The body built of the African male figure will be taken care of so that the apparel fits comfortably.
 TSAD322  Textile Science and Technology  This is a general scientific study of textile materials. Emphasis will be on factors contributing to successful production of merchandise that is competent on the marketplace. The focus will be on fibre chemistry to include textile testing, and the technology of textiles from both natural and synthetic sources. The undergraduate module includes textile chemistry, physics, molecular studies, biomedical materials and material composition. It is a vibrant and highly innovative module that fits well into the international industry. The continuing evolution of the textile industry provides exciting opportunities for high performers. The module aims at developing graduates with skills for creating and implementing the next generation of textile innovations through the provision of a broad scientific base. It provides the students with an opportunity to study within an industrial context
 TSAD323  Textile Design  This module provides undergraduate students with an introduction to Textile Design and equips them with the basic skills required for designing and printing textile fabrics. The students are expected to investigate emerging trends in the designing of textiles. They will explore textile design through theme, coordination of elements and the technical process involved. Emphasis will be on colour application as a means of designing textile materials and products. The students will be expected to demonstrate creativity in the use of colour to come up with a variety of textile designs. An in-depth study of types of dyes, colour, and methods of applying colour on textiles will be explored. Traditional and indigenous sources and methods will be explored
 TSAD411  Technical Textiles  The module helps students to establish an understanding of the interdisciplinary application of textile products and how most of the major industrial sectors benefit from textile fibre materials. The focus of technical textile is on fibrous structure or a textile product that is produced for technical performance rather than fashion or aesthetic requirements. This module has resulted from the observation that currently, technical textiles occupy strong market consumption yet there is not much done about the production of such textiles in the country. It is significantly an important sector for industrial development in industrialized and developing countries including Zimbabwe. The study will concentrate on the production of technical textiles such as medical, agro, built, geo-textiles and many others as demanded by industry.  
TSAD412 Textile Technologies, Materials and Nano-Materials The module offers comprehensive knowledge of conventional, value added and smart textile materials, nano-materials, technologies, and their applications. The aim of this module is to provide students with technical and specialized knowledge as well as with theoretical foundations necessary for development and innovations of technological procedures and preparation and application of outputs of higher order innovations in the textile industry. The students will gain both theoretical knowledge and hand-on-experience in production and processing of the materials and nano-materials. The purpose of the module is to equip students with necessary qualifications for entering aprofession or a Master's study program in Textile Engineering. It draws directly on current knowledge and methods while also including theoretical knowledge.
TSAD413 Textile Marketing and Merchandising The module aims at equipping the undergraduate students with marketing and merchandising essentials needed to promote the selling of textile products. The students will be examining micro and macro marketing strategies through the four ‘Ps’ of the market mix. They will explore the factors that influence the selection of marketing and merchandising approaches. They will also be equipped with the requisite knowledge and skills for creating and presenting marketing plans for new products. Emphasis will be on problem solving of textiles and apparel business problems through the application of appropriate technology. The merchandising process will be tackled in depth to ensure easier marketability of the merchandise
TSAD414 Creativity in Styles for Early Childhood This is a real-world grounded module, which helps the undergraduate students to develop design skills specifically for infants, toddlers and older children. The module will involve decision making on suitability of various elements of the material design to the child’s age, sex, personality and body size. Sound knowledge on child development and the technology of garment construction prior to the module will be essential. Factors contributing to the suitability of style to other factors, complexion and many more will be discussed. The basic blocks for male and for female children will be developed into patterns for specific styles. Focus will be on the development of the bodice, dress, shirt, trousers, and shirt blocks to come up with intricate designs.
HADT460 Research Project

The module requires students to apply their knowledge and competences that combine science, design and technology to develop new or improve existing products that focus on innovative and responsive solutions for sustainable human development. The main focus is on applying theoretical knowledge acquired in the in other modules to design and make artefacts that respond to real life challenges identified by the students. The module therefore focuses on the entire design process, taking concepts and ideas to completion by analyzing and implementing product designs from conceptualization, to designing, manufacturing and exploring marketing opportunities. The module emphasizes the application of ‘problem-solving and design thinking’ in tackling real life needs and challenges.

 TSAD421  Upholstery and Soft Furnishing  This module aims at equipping students with the requisite knowledge and skills for upholstery and soft furnishing in a variety of set-ups ranging from domestic to commercial, social to economic and, personal to business. They will explore the use of various textile materials in homes, offices, industry, educational and health-care centres
 TSAD422  Inclusivity in Textile Apparel Design  This is a practical oriented module that aims at equipping the undergraduate students with knowledge and skills for ensuring inclusivity in textile and apparel design. This will help them to appreciate the inclusion of the formerly marginalized groups into the studying of Textiles and Apparel, as well as considering their welfare in creating designs. The module will help students to appreciate the inclusion of the marginalized groups of people that include the physically challenged into the workforce or management of the textiles and apparel industry. It will afford the students an opportunity to evaluate inclusivity within the realms of textiles and apparel design and suggest ways of accommodating the marginalised groups and minimise chances of exclusion.

BACHELOR OF EDUCATION HONOURS DESIGN AND TECHNOLOGY EDUCATION SPECIALISING IN FOOD SCIENCE HUMAN NUTRITION AND TECHNOLOGY (FSHN)

BACHELOR OF EDUCATION HONOURS DESIGN AND TECHNOLOGY EDUCATION SPECIALISING IN FOOD SCIENCE HUMAN NUTRITION AND TECHNOLOGY (FSHN)

 Module Code  Module Name

Module Description

 HADT201  Pedagogy in Design and Technology Education  This module is aimed at exposing students to the most current Design and Technology teaching pedagogies. Approaches that are learner-centred and promote life-long learning will be the core of this module. This being a hands-on learning domain student will be exposed to pedagogy that promote practical activities resulting in production of tangible goods and services
 FSHN121  

Physicochemical properties of food

 This module offers undergraduate students an understanding of structure, classification, occurrence, nature and properties of macro and micro nutrients.  Students will also understand the process of metabolism and integrate the metabolic knowledge with a focus on health promotion, malnutrition and chronic diseases. In this way students, will develop an appreciation of dietary management and health. Students will also gain an understanding of homeostatic maintenance in the body and its implications in the body.
FSHN221

Human physiology and nutrition integration

The module explores the human physiological relationship with nutrition by addressing topics that will include: nutrients, ingestion, digestion, absorption, transport, metabolism, interaction, storage and excretion. The module will expand understanding of the biological roles of nutrients and their metabolism knowledge in physiology, biochemistry, cell and molecular biology. The module will build on integration of the knowledge on the roles of nutrients in nutrition and health with emphasis on their relationship to chronic diseases and cancer.
FSHN222

Food and Nutrition policy and public health

This module will give a review of the global food situation and the role of agriculture in supplying food needs for economic growth and development. The undergraduates will be exposed to food security measures in terms of availability, accessibility, utilisation and stability. Causes and effects of food security of developed and undeveloped nations will be analysed. Current food security policies local and international, in perspective to sustainability, will be addressed taking into considerations contemporary challenges including food waste to food security. The module will also explore the role of genetically modified crops in relation to food security and sustainability.
HADT301 Work Integrated Learning This is an experiential learning experience opportunity accorded to all categories of students to enhance their graduate employability attributes. The students can attach to a company, non-profit, governmental or community-based organisation. Through direct observation, reflection and evaluation students are expected to gain an understanding of the real world of work. Further to this, students are expected to utilise their design education in helping host organisations solve their problems, where possible. The internship shall be one semester long
FSHN224

Microbial food safety

Important groups of microorganisms associated with food spoilage, food fermentations, food infections and intoxications are presented in this module. Sources of contamination during production, processing and storage of foods and evaluation of food processing conditions used to control the presence and/or growth of microorganisms in foods are discussed. The undergraduate student will also get to understand principles of occurrence and control of microbiological contaminants. Application of Hazard Analysis Critical Control Points (HACCP) programs are integrated in the module. The importance of sanitation and prevention of public health problems are also integral. Laboratory classes will provide experience in microbiological techniques and growth
FSHN223

Human nutrition assessment and intervention

This module aims at equipping students with knowledge and skills necessary for carrying out research in the field of Human Nutrition, Food Science and Technology. Concepts and theories guiding such design and technology research studies will be examined. Students will be encouraged to carry out applied research that leads to the solving of problem relating to the industry. Different methods of collecting and analysing data in such research studies will be analysed in this module.
FSHN311

Experimental foods

This is a laboratory-based module which affords the undergraduate students with the opportunity to scientifically analyse the nutritional composition of food. The study will include experiments with indigenous food stuffs as well. This will help increase the student’s base of ingredients for use in meal planning. Emphasis will be in confirming nutrient composition of some food items as well as establishing it for others. The module is therefore a pre-requisite to Food Product Development. The experiments will also include several tests such as the effect of additives, preservatives and emulsifiers on the nutritive value of food
HADT302

Teaching Practicum

This is an experiential learning experience opportunity accorded to students with no prior teaching qualification, to practice teaching. Students will be attached to approved schools where they can get adequate mentoring by qualified teachers. The teaching practicum shall be one semester long
FSHN321

Sustainable food product development

This is a design-based module which allows the undergraduate student to examine the research and development process related to new food products. Students will collaborate and identify an existing problem or situation within household or food industry and design and produce a food product that will address the problem identified. Through research, lectures and presentations individuals will understand the underlying theories behind food product development. The procedure will include generation of concepts, developing a prototype and its evaluation. Students will be expected to produce and market the finished product.
FSHN322 Thermodynamics in food preparation and techniques In this module, principles of heat transfer: conduction, convection and radiation processes are presented as applied to food engineering, processing and storage.  Students will gain the understanding of the effect of heat on food when transferred to food. The understanding will help students apply food preparation technology and procedures with the minimum of damage to the food structure, nutritive value and palate
FSHN323

Production and processing of meat and Dairy Foods

he module focuses on the principles and techniques employed by the meat and dairy industry in the production of raw and semi or fully cooked end products. Students will get to learn muscle structure and cuts of meat and how they influence meat quality, the physical properties of meat proteins, lipids and flavour compounds important in meat processing. Practical applications of processing techniques production, packaging and merchandising are laboratory activities. This module also covers other sources of animal proteins, such as poultry, eggs, seafood and milk. Fundamentals in processing techniques, product quality assurance and food safety programs in meat industries will be emphasised upon integrating food science principles e.g. emulsification, preservation, HACCP
FSHN411

Personalized Nutrition

This module offers the undergraduate students an opportunity to study nutrition throughout the life cycle of human beings. This will enable them to focus on nutrition during the periods of rapid growth and body changes from pregnancy and lactation to the older adulthood. Nutrition requirements and meal planning for the mother, infant, toddlers, preschool, school-going child, adolescent, young middle aged and older people are explored.  Physical growth and psychosocial development for each stage are examined using relevant theories of human development. Problems to do with the selection of food and other nutrition-related conditions are examined. The module shall be offered to Family, Consumer Science and Technology students.
 FSHN412  

Quality management in food industry

 Quality management focuses on maximising customer satisfaction by ensuring the provision of products or services that consistently meet or exceed customer expectations. In this module, the student will come to understand the various definitions of quality as well as various quality management systems that are relevant to the food industry. The student will also gain an understanding of the crucial role of continuous improvement and monitoring customer satisfaction within the food industry. This module uses traditional lectures and guests from organisations that produce, sell or regulate food products.
 FSHN413  Food Service Systems and Management  This is a practical undergraduate module that introduces the students to food service systems and the way they are managed. It helps the students understand the concepts of food service systems and their management. The principles of quality management in food service will be examined. The process of providing food to nutritionally vulnerable groups will be assessed with specific focus on institutional settings. The students will be equipped with knowledge and skills on menu assessment and planning; recipe modification and standardization; and recipe formulation for general and for therapeutic use. They will get an opportunity to apply the knowledge and skills acquired in Organisation and Management.
 FSHN414  

Food Preservation
Technology

 This module provides undergraduate students with knowledge and skill on the technology of preserving food. Food preservation usually involves preventing the growth of bacteria, fungi (such as yeasts), or any other micro-organisms (although some methods work by introducing benign bacteria or fungi to the food). The module  will also help the students to appreciate that food can also be preserved by retarding the oxidation of fats that cause rancidity. They will learn how to preserve food by inhibiting visual deterioration, such as the enzymatic browning reaction in apples after they are cut, which can occur during food preparation. They will develop an understanding of the role of water in food preservation.
 HADT460  Research Project  The module requires students to apply their knowledge and competences that combine science, design and technology to develop new or improve existing products that focus on innovative and responsive solutions for sustainable human development. The main focus is on applying theoretical knowledge acquired in the in other modules to design and make artefacts that respond to real life challenges identified by the students. The module therefore focuses on the entire design process, taking concepts and ideas to completion by analyzing and implementing product designs from conceptualization, to designing, manufacturing and exploring marketing opportunities. The module emphasizes the application of ‘problem-solving and design thinking’ in tackling real life needs and challenges.
FSHN421  Production and Processing of Plant Foods  This module provides the undergraduate components of handling of fresh fruits, vegetables and cereals, aimed at maximising the nutritional levels in the making of foods that are of high quality and safe with maximum shelf life and convenience of use. Students will appreciate the consumption of a diversified diet to meet the needs of macro and micro nutrients in plant foods. Fruits and vegetables are highly valued in the diet mainly for vitamins and minerals. Emphasis will be given to minimise postharvest losses of the micronutrients in fruits, vegetables and cereals.
FSHN422 Cultural and Community Aspects of Food and Nutrition This module aims at helping undergraduate students examine the impact of culture and community practices on food and nutrition. It brings out clearly, the influence of the nutritional characteristics of the diet on health and development of the individual. The students will appreciate that cultural notions of personhood, kinship, sharing and morality are expressed in the way food is acquired, prepared and consumed. The module allows the students to explore the study of food and nutrition across time, space and species. They will get an opportunity to interact with leaders in the field of Food and Nutrition. The module will also examine the role of nutrition in promoting, maintain and improving health in the community. It investigates traditional aspects of the emerging health delivery system, as well as entrepreneurial ventures in wellness. The students will study the financial, legislative, political, sociological, and scientific aspects of public and community health.
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