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Agriculture
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Advanced Certificate in Agricultural Extension and Rural Development
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The aim of the extension and rural development programme is to produce individuals qualified to operate as professional extension and development agents. On completion of the programme the candidate will be able to design, develop and execute scientifically sound situation-specific and community adapted extension or development projects/programmes, conforming to the principles of participatory development with maximum community involvement and impact.
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Consumer Sensory Evaluation: Step by Step
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This three day course is designed for the food professional in Research and Development, QA/QC or Marketing who wants to learn through practical hands-on exercises how to obtain information about the acceptability of food products. During the short course, various practical case studies will be dealt with and participants will plan, execute and analyse consumer sensory tests.
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Course in Agriculture Principles and Approaches of Development and Extension
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This five day course provides a thorough introduction to the concept of extension and community development. This theoretical and practical training addresses core concepts such as rural sociology and the community development environment. Important issues such as ethics, the Third World concept, technology, role players and responsibilities in development will also be discussed. This course is essential for introductory training in the extension and community development field.
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Introductory course on Artificial Insemination (AI) of Cattle
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The basic anatomy and physiology of the female reproductive system are discussed and also includes basic endocrinology and reproductive cycles in bovines. This is an introductory course on the Artificial Insemination (AI) of cattle intended for dairy managers, dairy and beef cattle farmers, herdsman, and students in animal production, agricultural technicians and extension officers.
During the course basic principles of AI and practical training in AI are covered, and serves as entrance requirement for the advanced course for subsequent registration as inseminators of cattle.
Basic knowledge of cattle management and production is a recommendation.
The course is presented over 3 days and includes a 60% practical component.
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Professional Development Certificate Programme for Practitioners of Land Reform
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This modular twenty day course, aimed at those individuals who work with or are involved in land reform, will provide an understanding of the governance and implementation of land reform in South Africa. One of the main stumbling blocks faced by land reform beneficiaries is the lack of post-settlement support they receive. This support is not necessarily the exclusive responsibility of government, but requires a range of stakeholders to coordinate the required services. The course will give insights into the policy formulation process and implementation, and examine what systems are in place to provide effective post-settlement support services. Recently completed, evidence based research provides the framework for a new strategy towards the provisioning of effective, sustainable post-settlement support services which will be presented to the learners. Furthermore, the learners will be exposed to the latest developments in the land reform debate and will be addressed by leading figures from government and the private sector on practical solutions to actual challenges faced by government, the private sector and beneficiary communities.
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Short Course in Business Planning in the Agricultural Business
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This three day course focuses on business planning in agriculture or any agribusiness and essentially is the road map for the future of that business. The course covers all the functional areas and will assist with important components such as establishing a new agribusiness by assisting with growth and turnaround strategies. It also addresses issues such as applying for credit, product and market development and most importantly the writing of business plans.
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Short Course in Capacity Building to Link Land Reform to Development
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In order to assist South Africa's land reform programme, this course aims at capacity-building for the technicians (development agents, extension agents, local/provincial government) directly engaged in land reform programmes. The course will empower candidates to respond to the new technical, economic, social and institutional situations brought about by South Africa's land reform programme. The course is presented over one week.
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Short Course in Dairy Science
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The course consists of a series of lectures in dairy chemistry, focusing specifically on the following aspects: lactose, lipids, proteins, indigenous milk enzymes, heat-induced changes in milk, biologically active proteins and peptides, cheese science and technology and milk powders. Participants need a background in dairy technology.
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Short Course in Irrigation Management
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The course covers the basic principles of plant water relations and irrigation management. The various methods of irrigation scheduling available to farmers will be discussed, including practical guidelines on the use of these methods. Computer modelling and the use of the SWB (Soil Water Balance) model in particular will also be covered. The different irrigation systems used commercially, their advantages and disadvantages, and system efficiencies are also attended to.
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Short Course in Milk Goat Management
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This training course aims to improve the knowledge and skills of professional staff in the National and Provincial Department of Agriculture. The extension staff will be involved in promoting the use of milk goats as a source of high-quality protein for small scale farmers in developing areas. The Milk Goat Project, established on the Hatfield Research Farm, is partially sponsored by the National Department of Agriculture.
Milk goats have been used successfully in this manner in many parts of the world because they are more appropriate than cattle for milk production for small-scale farmers.
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Short Course in Mobilizing and Facilitation of Agricultural Farmer Groups
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Effective small groups are the 'vehicle' for sustainable agriculture development, and effective functioning groups do not just happen out of the blue but require specialized knowledge and skills. This theoretical and practical training provides group promoters involved with the development of agriculture the necessary knowledge and skills to mobilize and facilitate agricultural groups effectively. This is a hands-on, experiential and interactive course. It will cover important aspects of group mobilizing and facilitation of different stages through which groups progress as they learn together. The assignments are relevant to all phases of group development and focus on an array of essential special skills.
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Short course on Biochemistry of cheese ripening
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This course will focus on the biochemistry aspects important in cheese ripening. After completion of the course participants will have a very good understanding of the interaction between the milk components during cheese manufacture and cheese biochemistry during ripening. Participants must have a sound background in dairy technology.
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Six Steps to Sensory Evaluation
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This three-day course is designed for the food professional who wants to understand and apply sensory evaluation in food and related environments. Using the six-step approach, participants will learn to select and apply the most appropriate sensory tests, test panels, test environments and test samples to address typical sensory questions and problems faced every day by the food industry.
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Food Engineering
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Certificate Course in Opaque Beer Brewing
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Opaque beer or African beer is a traditional low-alcoholic beverage predominantly made from sorghum and it forms an important part of the culture of communities in sub-Saharan Africa. It is brewed domestically and consumed during various social occasions such as weddings, child naming ceremonies and funerals. Today, large scale industrial opaque beer brewing is done in various countries in southern, central and eastern Africa with production running into millions of liters per annum. There are clear indications that the opaque beer brewing industry is expanding in sub-Saharan Africa and therefore there will continue to be increasing demand for brewers, brewing scientists and other professionals within the industry. There is thus a need for such prospective professionals within the opaque beer brewing industry to acquire training and skills in the science and technology of opaque beer brewing.
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Design for Emotion: Know what really drives consumers
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Design for Emotion: Know what really drives consumers
“Designing for emotions is key. It means intentionally creating within the individual – staging, orchestrating, choreographing all good verbs for it – a response that triggers feelings beyond rationality. It is certainly an art form today, but the first step toward making it a science is identifying and understanding what emotions current offerings trigger, which is why I am very enamoured with the SusaGroup methodology”. Joe Pine – Author of “The Experience Economy”. Emotions play a vital role throughout the span of our lives. Strictly speaking, the concept of emotion refers to a particular and specific affective phenomenon: a brief episode of coordinate brain, autonomic, and behavioural changes that facilitate a response to an external or internal event of significance. The influence of the ‘emotional quality’ of consumer products on purchase decisions is growing. Companies are forced to make the difference on the basis of providing a full and meaningful experience for the consumer. Nowadays it is more difficult to distinguish products based on their technological advances or quality. In many markets, products are similar in respect to their technical characteristics, quality and price. Consumers however are looking for products, brands and services that give them a feeling of wellbeing, happiness or create a memorable or meaningful experience. It is therefore no surprise that more and more companies are challenging their designers and R&D department to (positively) manipulate the emotional impact of their designs. For them, it becomes vital to have a profound understanding of how products elicit emotions and how tools that evaluate the emotional impact of a certain design can be used.
In our view, designing products with an emotional fit requires an integrated approach in which tools that measure the emotional impact of products go hand in hand with in-depth knowledge about the goals, attitudes, norms and values of consumers. Designing for an intended emotional impact includes an iterative but constructive approach in which the designer focuses on a consumer’s personal concerns and a product’s targeted ‘emotional impact’ to design specific interventions that support these.
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Short Course in Basic Potato Pathology
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This course covers the basic principles of plant pathology and epidemiology of diseases. The important, most common fungal, viral and bacterial diseases on potatoes in South Africa will be discussed.
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Six Steps to Training a Descriptive Sensory Panel
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The course demonstrates, by means of practical, active exercises, how to apply the six steps involved in training a panel for descriptive sensory evaluation. The course covers recruiting and screening of potential panelists, organising an introduction and orientation session, arranging further screening sessions, training panelists on the use of terms and evaluation scales, determining panelists' reproducibility and consistency, and evaluating the samples.
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Management
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Industry Guidelines for Sensory Evaluation and Analysis
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This course is designed for food professionals in R&D, QA/QC or marketing who want to gain insight on the acceptability of food products. The course provides many practical, hands-on exercises and the opportunity to evaluate various interesting case studies. Participants will plan, execute and analyze consumer sensory tests.
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