| Code | Faculty | Department |
|---|---|---|
| 02130014 | Faculty of Natural and Agricultural Sciences | Department: Natural and Agricultural Sciences Dean's Office |
| Credits | Duration | NQF level |
|---|---|---|
| Minimum duration of study: 4 years | Total credits: 152 | NQF level: 07 |
Candidates who do not comply with the minimum admission requirements of programmes in the Departments of Biological and Agricultural Sciences, may be considered for admission to the BSc – Extended programme for the Biological and Agricultural Sciences, which requires an additional year of study.
Please note: Students who are placed in the BSc – Extended programme will take a minimum of five years to complete the BScAgric programmes, BSc (Culinary Science) or BSc (Nutrition).
BSc – Extended Programme – Biological and Agricultural Sciences Minimum requirements | |||
Achievement level | |||
English Home Language or English First Additional Language | Mathematics | Physical Sciences | APS |
NSC/IEB | NSC/IEB | NSC/IEB | |
4 | 4 | 4 | 26 |
*Students enrolled for the BSc – Extended programme – Biological and Agricultural Sciences, do not qualify to apply for the mid-year intake in the Faculty of Health Sciences.
Note:
*The BSc – Extended programmes are not available for students who meet all the requirements for the corresponding mainstream programme.
*Please note that only students who apply in their final NSC or equivalent qualification year will be considered for admission into any of the BSc – Extended programmes.
1.1 Requirements for specific modules
A candidate who:
or
or
1.2 Fundamental modules
Academic promotion requirements
It is expected of students who register for the first year of the BSc (extended programme) to pass all the prescribed modules of the first year.
It is expected of students accepted into the BSc (extended programme) to finish a complete corresponding BSc first year within the two years of enrolment in the BSc (extended programme). Students who do not show progress during the first semester of the first year will be referred to the Admissions Committee of the Faculty.
Minimum credits: 88
Fundamental = 24
Core = 64
NB Students may register for an extended programme module only once.
Module content:
Find, evaluate, process, manage and present information resources for academic purposes using appropriate technology.
Module content:
Apply effective search strategies in different technological environments. Demonstrate the ethical and fair use of information resources. Integrate 21st-century communications into the management of academic information.
Module content:
In this module students use different information and time management strategies, build academic vocabulary, revise basic grammar concepts and dictionary skills, examine learning styles, memory and note-taking techniques, practise academic reading skills and explore basic research and referencing techniques, learn how to use discourse markers and construct definitions, and are introduced to paragraph writing. The work is set in the context of the students’ field of study.
Module content:
In this module students learn how to interpret and use visual literacy conventions. Students write more advance paragraphs, and also learn how to structure academic writing, how to refine their use of discourse markers and referencing techniques and how to structure their own academic arguments. Students’ writing is expected to be rational, clear and concise. As a final assignment all aspects of the LST 133 and LST 143 modules are combined in a research assignment. In this project, students work in writing teams to produce a chapter on a career and to present an oral presentation of aspects of the chapter. The work is set in the context of the students’ field of study.
Module content:
Bonding and molecular geometry: VSEPR theory; bonding and organic compounds (structural formulas, classification and nomenclature); matter and its properties; mole concept; reaction stoichiometry; reactions in aqueous solutions: precipitation, acid base and redox. Practical laboratory exercises and assignments are based on the themes covered in the module theory component. The UN sustainable development goals #6, 7 & 12 are addressed in a practical on industrial pollution.
Module content:
Bonding and molecular geometry: VSEPR theory; bonding and organic compounds (structural formulas, classification and nomenclature); matter and its properties; mole concept; reaction stoichiometry; reactions in aqueous solutions: precipitation, acid base and redox.
Module content:
Introduction to life science and life on earth, including the importance and relevance of the Sustainable Development Goals; the scientific method, principles of microscopy, introduction to the molecular structure and function of the cell. Basic chemistry of the cell. Structure and composition of prokaryotic and eukaryotic cells.
Module content:
Ultrastructure and function of cellular organelles, membranes and the cytoskeleton. General principles of energy, enzymes and cell metabolism including selected cellular processes, e.g. respiration and photosynthesis.
Module content:
Heat: temperature and scales, work, energy and heat, calorimetry, specific heat, expansion, heat transfer. Measurements: SI-units, measuring error and uncertainty, (graphs), significant figures, mathematical modelling.One-dimensional kinematics. Geometrical optics: reflection, refraction, dispersion, mirrors, thin lenses.
Module content:
The main topics covered in this module are Mechanics and Thermodynamics. Kinematics: Basic types of motion, one-dimensional motion, two- and three dimensional motion, linear momentum and its conservation, multi-object systems and the centre of mass.
Forces: Types of forces, Newton's Laws of Mechanics and applications, friction.
Energy: Work, heat, conservation of mechanical energy.
Thermodynamics: First law of thermodynamics, empirical gas laws, mechanical model of the ideal gas, energy of the ideal gas, basic thermodynamic processes.
Module content:
Real numbers, elementary set notation, exponents and radicals. Algebraic expressions, fractional expressions, linear and quadratic equations, inequalities. Coordinate geometry: lines, circles. Functions: definition, notation, piecewise defined functions, domain and range, graphs, transformations of functions, symmetry, even and odd functions, combining functions, one-to-one functions and inverses, polynomial functions and zeros.
Sequences, summation notation, arithmetic, geometric sequences, infinite geometric series, annuities and instalments. Degrees and radians, unit circle, trigonometric functions, fundamental identities, trigonometric graphs, trigonometric identities, double-angle, half-angle formulae, trigonometric equations, applications.
This module is offered at the Mamelodi Campus to students from the BSc and BCom Extended programmes. At the Groenkloof Campus it is offered to BEd students.
Module content:
Functions: Rate of change, exponential functions, the natural logarithm, exponential growth and decay, proportionality, power functions, fitting formulas to data. Rates of change and the derivative: Instantaneous rate of change, the derivative function, interpretations of the derivative, the second derivative.
Differentiation: Formulas and rules, applications, extremes of a function. All topics are studied in the context of applications.
Minimum credits: 32
Core = 32
Elective = According to BSc programme of choice
Additional information:
Students must register for the applicable third-semester modules(second year, first semester) and the second-semester, modules must be selected from the normal BSc programme of the student’s choice.
Equivelent modules:
Please note: If FRK is selected as an elective, INF 183 has to be taken as well.
Module content:
Simple statistical analysis: Data collection and analysis: Samples, tabulation, graphical representation, describing location, spread and skewness. Introductory probability and distribution theory. Sampling distributions and the central limit theorem. Statistical inference: Basic principles, estimation and testing in the one- and two-sample cases (parametric and non-parametric). Introduction to experimental design. One- and twoway designs, randomised blocks. Multiple statistical analysis: Bivariate data sets: Curve fitting (linear and non-linear), growth curves. Statistical inference in the simple regression case. Categorical analysis: Testing goodness of fit and contingency tables. Multiple regression and correlation: Fitting and testing of models. Residual analysis. Computer literacy: Use of computer packages in data analysis and report writing.
Module content:
Botanical principles of structure and function; diversity of plants; introductory plant systematics and evolution; role of plants in agriculture and food security; principles and applications of plant biotechnology; economical and valuable medicinal products derived from plants; basic principles of plant ecology and their application in conservation and biodiversity management.
This content aligns with the United Nation's Sustainable Debelopment Goals of No Poverty, Good Health and Well-being, Climate Action, Responsible Consumption and Production, and Life on Land.
Module content:
Theory: General physical-analytical chemistry: Chemical equilibrium, acids and bases, buffers, solubility equilibrium, entropy and free energy, electrochemistry. Organic chemistry: Structure (bonding), nomenclature, isomerism, introductory stereochemistry, introduction to chemical reactions and chemical properties of organic compounds and biological compounds, i.e. carbohydrates and aminoacids. Practical: Molecular structure (model building), synthesis and properties of simple organic compounds.
Module content:
Principles of reactivity: energy and chemical reactions. Physical behaviour of gasses, liquids, solids and solutions and the role of intermolecular forces. Rate of reactions: Introduction to Chemical kinetics. Introduction to chemical equilibrium. Introduction to organic chemistry: hybridisation, isomers (structural, geometrical and conformational), additions reactions and reaction mechanisms.
Module content:
Chromosomes and cell division. Principles of Mendelian inheritance: locus and alleles, dominance interactions, extensions and modifications of basic principles.. Probability studies. Sex determination and sex linked traits. Pedigree analysis. Genetic linkage and chromosome mapping. Chromosome variation.
Module content:
The module will introduce the student to the field of Microbiology. Basic Microbiological aspects that will be covered include introduction into the diversity of the microbial world (bacteria, archaea, eukaryotic microorganisms and viruses), basic principles of cell structure and function, microbial nutrition and microbial growth and growth control. Applications in Microbiology will be illustrated by specific examples i.e. bioremediation, animal-microbial symbiosis, plant-microbial symbiosis and the use of microorganisms in industrial microbiology. Wastewater treatment, microbial diseases and food will be introduced using specific examples.
Module content:
Cell growth and cell division, Mendelian and human genetics, principles of molecular genetics, principles of recombinant DNA technology and its application.
Module content:
The main topic in this module is Electricity, Sound, Optics, and Modern Physics.
Static Electricity: Electric charge and force, electric field, the electric energy, electric potential, conservation of electrical energy.
Flow of charge: Capacitors, application of charge flow to nerves.
Sound: Vibrations, waves in unconfined and confined media, applications to human hearing.
Optics: Reflection, refraction, applications to optometry and ophthalmology.
Atomic physics: Atomic models, x-rays.
Nuclear physics: The stable atomic nucleus, radioactivity, nuclear spin and applications to medical diagnostics.
Module content:
Integration: Accumulated change, the definite integral, anti-derivatives, the definite integral as an area, interpretations of the definite integral.
Matrices and systems of linear equations: Matrix addition and scalar multiplication, matrix multiplication, systems of linear equations. All topics are studied in the context of applications.
Module content:
Animal classification, phylogeny organisation and terminology. Evolution of the various animal phyla, morphological characteristics and life cycles of parasitic and non-parasitic animals. Structure and function of reproductive,
respiratory, excretory, circulatory and digestive systems in various animal phyla. In-class discussion will address the sustainable development goals #3, 12, 13, 14 and 15 (Good Health and Well-being. Responsible Consumption and Production, Climate Action, Life Below Water, Life on Land).
Module content:
Terminology, musculo-skeletal system, nervous system, surface anatomy, cardiovascular system, respiratory system, urogenital system, gastro-intestinal system, endocrine system, introductory osteology and joints, introductory embryology.
Module content:
Introduction to osteology, bone function and classification, humerus, radius, ulna, femur, tibia, fibula, clavicle, scapula, ribs, sternum, vertebrae, pelvis, hand and foot bones, sesamoid bones, skull, mandible, joints.
Module content:
General introduction to cells and tissue, terminology, the cell and cytoplasm, organelles and inclusions, surface and glandular epithelium, general connective tissue, specialised connective tissue, namely cartilage, bone, blood and haemopoietic tissue, muscle and nervous tissue.
Module content:
This module consists of two components: first, a philosophy of science component which provides an introduction to scientific reasoning and philosophical debates on scientific method; and secondly, a philosophy of medicine component which focuses on the relation between causation and the concept of disease and on the nature of evidence-based medicine.
Module content:
The nature and function of accounting; the development of accounting; financial position; financial result; the recording process; processing of accounting data; treatment of VAT; elementary income statement and balance sheet; flow of documents; accounting systems; introduction to internal control and internal control measures; bank reconciliations; control accounts; adjustments; financial statements of a sole proprietorship; the accounting framework.
Module content:
Property, plant and equipment; intangible assets; inventories; liabilities; presentation of financial statements; enterprises without profit motive; partnerships; companies; close corporations; cash flow statements; analysis and interpretation of financial statements.
Module content:
Introduction (terminology and anatomical orientation); chemical principles; cytology and histology; neuro-physiology and the senses; haematology and body fluids; cardiovascular system.
Module content:
Respiratory system; nutrition; digestion and metabolism; kidneys and acid-base equilibrium; endocrinology; reproduction physiology and reproduction; skin and body temperatures.
Module content:
This module is a general orientation to Psychology. An introduction is given to various theoretical approaches in Psychology, and the development of Psychology as a science is discussed. Selected themes from everyday life are explored and integrated with psychological principles. This module focuses on major personality theories. An introduction is given to various paradigmatic approaches in Psychology.
Module content:
This module introduces the student to a basic knowledge and understanding of the biological basis of human behaviour. The module addresses the key concepts and terminology related to the biological subsystem, the rules and principles guiding biological psychology, and identification of the interrelatedness of different biological systems and subsystems. In this module various cognitive processes are studied, including perception, memory, thinking, intelligence and creativity. Illustrations are given of various thinking processes, such as problem solving, critical, analytic and integrative thinking.
Module content:
Module 1: Principles and practices of food preparation and cooking techniques. Mise en place, weighing and measurement techniques, equipment and terminology as applied in food preparation. Basic food quality control.
Module 2: Food preparation basics of the following: starches and cereals
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