- Lecturer: Dr Kwabena Abrokwah-Larbi
- Lecturer: Brenda Kahuikee
- Lecturer: Selma Gwangapi Naanda
Category: Marketing & Logistics
NUST eLearning
Search results: 662
- Lecturer: Lameck Odada
Category: S1_2025_FCHSE
- Lecturer: Dr Kennedy Mabuku
Category: Social Sciences
- Lecturer: Brenda Kahuikee
- Lecturer: Otto Kamwi
Category: S1_2025_FCHSE
- Lecturer: Tulipale Kaputu
Category: Mechanical and Marine Engineering
- Lecturer: Dr Beven Liswani Kamwi
- Lecturer: Johnson Mutirua
- Lecturer: Beatrice Mutonga
- Lecturer: Cephas Pahla
- Lecturer: Dr Vincent Sazita
- Lecturer: James Van Rooi
- Lecturer: Lameck Odada
Category: S1_2025_FCHSE
- Lecturer: Sadrag Dr Shihomeka
- Lecturer: Dr Phillip Santos
The course is designed to provide students with advanced knowledge and approaches to manage correctional facilities successfully. Special emphasis is directed toward applying concepts to the management of multi-focused institutions that provide for security and rehabilitation programmes. The course further enables students to manage the overall correctional operations, including the facility setting, offenders, and staff. Additionally, students will be able to discuss and examine emerging contemporary issues, such as developing correctional staff as human service professionals, community alternatives to incarceration, privatisation, and other emerging issues.
- Lecturer: Prof Hennie Bruyns
The course is designed to enable you to effectively manage the full scope of any project to be initiated in the correctional services environment. Emphasis is on developing the student’s proactive planning, organisational, and communication capabilities throughout all project development and implementation stages. The course provides strategies for both managing tasks (i.e., establishing timetables, identifying resources, monitoring progress, implementation and evaluation) and leading people (i.e., establishing accountability, sustaining momentum, communicating effectively). Concepts are integrated through a final project in which students develop a comprehensive plan to implement a correctional initiative that embraces all significant project management principles addressed in this course.
- Lecturer: Prof Hennie Bruyns
- Lecturer: Henrietha Beukes
- Lecturer: Macdonald Handura
- Lecturer: Linda Kambonde
- Lecturer: Gerhardt Sheehama
Category: Accounting Economics & Finance
CONTACT HOURS:
As per the programme timetable uploaded on the NUST website
NQF LEVEL AND CREDIT:
Level 6 with 24 credits
COURSE DESCRIPTION:
The course also aims at affording students time to explore different areas of personal development, apply personal development and creative thinking skills that are critical for the working environment and in their personal lives.
PRE-REQUISITES:
New Venture Development in Practice
COURSE EQUIVALENCIES:
None
COURSE DELIVERY METHODS:
The course will be facilitated using a hybrid or blended learning approach incorporating the use of digital technologies such as MyNUST eLearning platform and Microsoft Teams. The course will be facilitated through the following learning activities:
· Lectures in which students are expected to take notes
· Reading assignments
· Participation in class/group discussions
· Individual or group class presentations
· Tutorials
· Take-home assignments and tests
The following communication tools could be used in this course:
My NUST e-learning platform, Email, MS TEAMS Discussion Board, Scheduled Chats, Unscheduled chats, Teleconference calls, Online content, WhatsApp groups, etc.
Course Format:
240 hours
Contact hours: 60 hours, Directed self-learning: 60 hours, Self-Directed Learning: 100, Assessment: 20 hours
EFFECTIVE DATE:
15th February 2024
- Lecturer: Selma Iipinge
- Lecturer: Prof Pilisano Masake
Category: Social Sciences
- Lecturer: Nawa Nawa
- Lecturer: Charles Sibolile
Category: Social Sciences
- Lecturer: Wilhelmina Shakela
Category: Social Sciences
This course is about the fundamentals of pastry, bakery and desserts preparation in a commercial environment. It will expose you to important aspects that you need to know to successfully run a catering outlet in a hospitality establishment. However, it should be stressed that this course only covers the theoretical aspects and need to be taught concurrently with the course Applied Culinary Arts 1: Pastry, Bakery and Desserts ACP 610S which solely takes place in the kitchen. Without doing the practical course at the same time, which will apply all the knowledge and skills learned in this course a full comprehension of the course will not be reached. You would agree that you cannot bake “with a book and a pen” as you need to go into a kitchen and really do it.
- Lecturer: Ralf Herrgott
Category: Hospitality and Tourism
To equip the students with all necessary theoretical background information and knowledge to be able to prepare good quality cold kitchen items in a professional and commercial environment. This course introduces students to the theoretical constituent elements of advanced food production in the cold kitchen including butchery.
- Lecturer: Ralf Herrgott
Category: Faculty of Computing and Informatics