Bulilima-Mangwe Institute of Technology

About the course

This course develops your ability to coordinate tourism and hospitality services around guest needs, reliable operations and local destinations. Learning combines technical study with practical tasks relevant to Southern African organisations and communities.

What you'll learn

Explain the links between tourism demand and hospitality operations.
Plan guest services with attention to communication, hygiene and service quality.
Use costing and service records to evaluate an operation.

Requirements

Entry requires a relevant National Certificate or A Level subjects in the field. English Language is required. A completed National Diploma may support second-year entry to a related degree only after BMIT approves module equivalence and any professional requirements.
African Kalanga is a compulsory graduation subject in every year of this programme. BMIT confirms the approved entry route, any recognition of prior learning and access to required practical facilities before enrolment.

Course content

Sections: 4

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Activities: 1

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Resources: 24

Subjects in this programme

The programme combines supporting studies, specialist subjects and practical integration. Each subject below includes its learning focus, outcomes, practice and assessment.

18 subjects are listed below, with a short description of each. The Subject descriptions tab contains the learning outcomes, topics, practical tasks and assessments.

Specialist subjects

Hospitality Accounting And Costing 2. Explore the use of cost information to plan work and assess operating performance. Practice centres on a costing workbook and budget-variance report, drawing on cost classification and cost behaviour and materials, labour and overhead allocation. You will record findings, justify decisions and check cost allocation, assumptions and the implications of the proposed decision.
Tourism And Travel Management. Explore the coordination of visitor services through accurate information and reliable operations. Practice centres on a visitor-service plan and simulated operating portfolio, drawing on visitor needs and service standards and reservations, itineraries or work schedules. You will record findings, justify decisions and check accuracy, coordination and evidence of meeting visitor needs.
Food And Beverage Management. Explore the preparation and service of food or beverages to a defined customer brief. Practice centres on a supervised food or beverage service portfolio, drawing on menu, service brief and customer needs and hygiene, allergens and safe preparation. You will record findings, justify decisions and check hygiene, portion control, timing and response to the brief.
Catering And Service Operations. Explore the preparation and service of food or beverages to a defined customer brief. Practice centres on a supervised food or beverage service portfolio, drawing on menu, service brief and customer needs and hygiene, allergens and safe preparation. You will record findings, justify decisions and check hygiene, portion control, timing and response to the brief.
Housekeeping Supervision. Explore the coordination of visitor services through accurate information and reliable operations. Practice centres on a visitor-service plan and simulated operating portfolio, drawing on visitor needs and service standards and reservations, itineraries or work schedules. You will record findings, justify decisions and check accuracy, coordination and evidence of meeting visitor needs.
Hospitality Marketing And Economics. Explore the coordination of visitor services through accurate information and reliable operations. Practice centres on a visitor-service plan and simulated operating portfolio, drawing on visitor needs and service standards and reservations, itineraries or work schedules. You will record findings, justify decisions and check accuracy, coordination and evidence of meeting visitor needs.
Hospitality Supervisory Management. Explore the coordination of visitor services through accurate information and reliable operations. Practice centres on a visitor-service plan and simulated operating portfolio, drawing on visitor needs and service standards and reservations, itineraries or work schedules. You will record findings, justify decisions and check accuracy, coordination and evidence of meeting visitor needs.
Hospitality Research Methods. Explore the design of a focused investigation using traceable evidence. Practice centres on a research proposal and small investigation, drawing on problem definition and research questions and finding and evaluating literature. You will record findings, justify decisions and check whether the conclusions follow from the evidence.
Hospitality Law. Explore the coordination of visitor services through accurate information and reliable operations. Practice centres on a visitor-service plan and simulated operating portfolio, drawing on visitor needs and service standards and reservations, itineraries or work schedules. You will record findings, justify decisions and check accuracy, coordination and evidence of meeting visitor needs.
Front Desk Services. Explore the coordination of visitor services through accurate information and reliable operations. Practice centres on a visitor-service plan and simulated operating portfolio, drawing on visitor needs and service standards and reservations, itineraries or work schedules. You will record findings, justify decisions and check accuracy, coordination and evidence of meeting visitor needs.

Foundations and shared practice

Advanced Hospitality Computing. Explore the use of digital tools to organise information and produce reliable work records. Practice centres on a linked set of documents, calculations and presentation files, drawing on files, folders, naming and version control and word-processing layouts and structured documents. You will record findings, justify decisions and check formula accuracy, consistency, readability and recoverability.
National Studies. Explore the relationship between citizenship, public institutions and working life. Practice centres on a local public-service case review, drawing on constitutional principles and public institutions and citizenship and civic responsibilities. You will record findings, justify decisions and check the distinction between fact, opinion and unsupported claims.
Entrepreneurial Skills Development. Explore the development of a viable small enterprise from a defined customer need. Practice centres on a small-enterprise plan and test record, drawing on customer problems and enterprise opportunities and products, services and value propositions. You will record findings, justify decisions and check whether the financial assumptions and customer evidence support the proposal.

Practical integration

On The Job Education And Training. Apply your learning through agreed duties in a supervised workplace. You will connect hospitality accounting and costing 2, tourism and travel management with routine service or production responsibilities. Keep evidence of preparation, work completed and feedback. Review your progress with the supervisor and explain how your decisions affect quality, safety and other people.
Skills Proficiency. Demonstrate the practical skills developed across the programme. Tasks integrate hospitality accounting and costing 2, tourism and travel management within an agreed work brief. You will prepare resources, carry out the authorised task and check the result. Your evidence should show consistent performance, accurate records and an explanation of decisions within your learner role.

African History and Pan Africanism

African History and Pan Africanism 101 (Level 1, compulsory core module): Study African history through oral, written and archaeological evidence. Examine the diversity of African societies, knowledge and exchange, then trace the emergence of Pan African ideas about identity, solidarity and self-determination.
African History and Pan Africanism 201 (Level 2, compulsory core module): Examine colonial change, resistance and liberation across Africa, with attention to Zimbabwe and South Africa. Compare Pan African movements, organisations and debates, including contributions from women, workers and diaspora communities.
African History and Pan Africanism 301 (Level 3, compulsory core module): Evaluate the legacy of Pan Africanism in continental and regional cooperation, culture and public life. Apply historical inquiry to a heritage, community or professional issue, recognising both achievements and contested interpretations.

Assessment and practical learning

Suggested learning checks: analyse applied problems and justify your decisions using relevant evidence.
Suggested practical assessment: complete a supervised project or portfolio with a clear method, results and evaluation.
Present and defend your recommendations, then revise the work in response to assessor feedback.

Practical application

Develop a guest-service portfolio for a Zimbabwean or South African destination, including an itinerary, service procedures and a cost plan.

African History and Pan Africanism practical learning

African History and Pan Africanism 101: Create an annotated timeline or digital learning poster on a selected African society or historical development. Compare at least two credible sources and explain one connection with your field of study.
African History and Pan Africanism 201: Develop a comparative case study of a liberation issue or Pan African debate relevant to Southern Africa. Use a historical document alongside a scholarly account and explain differences in purpose and interpretation.
African History and Pan Africanism 301: Prepare a sourced heritage or civic-learning project connected with your field or a Southern African community. Explain its historical basis, audience, permission needs and limits. Obtain consent if you conduct interviews.

Subject descriptions

Each subject below includes its purpose, learning outcomes, main topics, practical task and assessment approach.

Hospitality Accounting And Costing 2

Specialist subjects

Explore the use of cost information to plan work and assess operating performance. Practice centres on a costing workbook and budget-variance report, drawing on cost classification and cost behaviour and materials, labour and overhead allocation. You will record findings, justify decisions and check cost allocation, assumptions and the implications of the proposed decision.

Learning outcomes

Calculate a product or service cost using stated assumptions.
Prepare a budget linked to planned activity.
Explain a variance and recommend a supported response.

Main topics

Cost classification and cost behaviour
Materials, labour and overhead allocation
Job, service and process costing
Budget preparation and cash implications
Variance analysis and corrective decisions
Pricing, contribution and relevant-cost choices

Practical task

For Hospitality Accounting And Costing 2, prepare a costing workbook and budget-variance report in a tourism and hospitality setting. Use supplied records, a realistic simulation or authorised supervised practice. Include your working and checks of cost allocation, assumptions and the implications of the proposed decision.

Assessment

Applied questions, a worked case and an individual explanation supported by calculations, diagrams or records. Compare alternatives and justify the selected response using evidence.

Tourism And Travel Management

Specialist subjects

Explore the coordination of visitor services through accurate information and reliable operations. Practice centres on a visitor-service plan and simulated operating portfolio, drawing on visitor needs and service standards and reservations, itineraries or work schedules. You will record findings, justify decisions and check accuracy, coordination and evidence of meeting visitor needs.

Learning outcomes

Plan a visitor-service task around stated requirements.
Maintain accurate operating and customer records.
Evaluate service quality and recommend a practical improvement.

Main topics

Visitor needs and service standards
Reservations, itineraries or work schedules
Facilities, resources and operating procedures
Guest communication and service recovery
Cost, records and departmental coordination
Quality review and responsible destination practice

Practical task

For Tourism And Travel Management, prepare a visitor-service plan and simulated operating portfolio in a tourism and hospitality setting. Use supplied records, a realistic simulation or authorised supervised practice. Include your working and checks of accuracy, coordination and evidence of meeting visitor needs.

Assessment

Applied questions, a worked case and an individual explanation supported by calculations, diagrams or records. Compare alternatives and justify the selected response using evidence.

Food And Beverage Management

Specialist subjects

Explore the preparation and service of food or beverages to a defined customer brief. Practice centres on a supervised food or beverage service portfolio, drawing on menu, service brief and customer needs and hygiene, allergens and safe preparation. You will record findings, justify decisions and check hygiene, portion control, timing and response to the brief.

Learning outcomes

Prepare a practical food or beverage service plan.
Complete an authorised preparation or service task under supervision.
Evaluate hygiene, timing, presentation and resource use.

Main topics

Menu, service brief and customer needs
Hygiene, allergens and safe preparation
Ingredients, portions and production planning
Preparation or service sequence
Timing, presentation and customer communication
Cost, waste and service evaluation

Practical task

For Food And Beverage Management, prepare a supervised food or beverage service portfolio in a tourism and hospitality setting. Use supplied records, a realistic simulation or authorised supervised practice. Include your working and checks of hygiene, portion control, timing and response to the brief.

Assessment

Applied questions, a worked case and an individual explanation supported by calculations, diagrams or records. Compare alternatives and justify the selected response using evidence.

Catering And Service Operations

Specialist subjects

Explore the preparation and service of food or beverages to a defined customer brief. Practice centres on a supervised food or beverage service portfolio, drawing on menu, service brief and customer needs and hygiene, allergens and safe preparation. You will record findings, justify decisions and check hygiene, portion control, timing and response to the brief.

Learning outcomes

Prepare a practical food or beverage service plan.
Complete an authorised preparation or service task under supervision.
Evaluate hygiene, timing, presentation and resource use.

Main topics

Menu, service brief and customer needs
Hygiene, allergens and safe preparation
Ingredients, portions and production planning
Preparation or service sequence
Timing, presentation and customer communication
Cost, waste and service evaluation
Linked theory, planning and practical evidence for the subject

Practical task

For Catering And Service Operations, prepare a supervised food or beverage service portfolio in a tourism and hospitality setting. Use supplied records, a realistic simulation or authorised supervised practice. Include your working and checks of hygiene, portion control, timing and response to the brief.

Assessment

Direct observation of the task, the completed output and oral explanation of the method. Compare alternatives and justify the selected response using evidence. The linked theory and practical components are assessed through written reasoning and observed or recorded application.

Housekeeping Supervision

Specialist subjects

Explore the coordination of visitor services through accurate information and reliable operations. Practice centres on a visitor-service plan and simulated operating portfolio, drawing on visitor needs and service standards and reservations, itineraries or work schedules. You will record findings, justify decisions and check accuracy, coordination and evidence of meeting visitor needs.

Learning outcomes

Plan a visitor-service task around stated requirements.
Maintain accurate operating and customer records.
Evaluate service quality and recommend a practical improvement.

Main topics

Visitor needs and service standards
Reservations, itineraries or work schedules
Facilities, resources and operating procedures
Guest communication and service recovery
Cost, records and departmental coordination
Quality review and responsible destination practice

Practical task

For Housekeeping Supervision, prepare a visitor-service plan and simulated operating portfolio in a tourism and hospitality setting. Use supplied records, a realistic simulation or authorised supervised practice. Include your working and checks of accuracy, coordination and evidence of meeting visitor needs.

Assessment

Applied questions, a worked case and an individual explanation supported by calculations, diagrams or records. Compare alternatives and justify the selected response using evidence.

Hospitality Marketing And Economics

Specialist subjects

Explore the coordination of visitor services through accurate information and reliable operations. Practice centres on a visitor-service plan and simulated operating portfolio, drawing on visitor needs and service standards and reservations, itineraries or work schedules. You will record findings, justify decisions and check accuracy, coordination and evidence of meeting visitor needs.

Learning outcomes

Plan a visitor-service task around stated requirements.
Maintain accurate operating and customer records.
Evaluate service quality and recommend a practical improvement.

Main topics

Visitor needs and service standards
Reservations, itineraries or work schedules
Facilities, resources and operating procedures
Guest communication and service recovery
Cost, records and departmental coordination
Quality review and responsible destination practice

Practical task

For Hospitality Marketing And Economics, prepare a visitor-service plan and simulated operating portfolio in a tourism and hospitality setting. Use supplied records, a realistic simulation or authorised supervised practice. Include your working and checks of accuracy, coordination and evidence of meeting visitor needs.

Assessment

Applied questions, a worked case and an individual explanation supported by calculations, diagrams or records. Compare alternatives and justify the selected response using evidence.

Hospitality Supervisory Management

Specialist subjects

Explore the coordination of visitor services through accurate information and reliable operations. Practice centres on a visitor-service plan and simulated operating portfolio, drawing on visitor needs and service standards and reservations, itineraries or work schedules. You will record findings, justify decisions and check accuracy, coordination and evidence of meeting visitor needs.

Learning outcomes

Plan a visitor-service task around stated requirements.
Maintain accurate operating and customer records.
Evaluate service quality and recommend a practical improvement.

Main topics

Visitor needs and service standards
Reservations, itineraries or work schedules
Facilities, resources and operating procedures
Guest communication and service recovery
Cost, records and departmental coordination
Quality review and responsible destination practice

Practical task

For Hospitality Supervisory Management, prepare a visitor-service plan and simulated operating portfolio in a tourism and hospitality setting. Use supplied records, a realistic simulation or authorised supervised practice. Include your working and checks of accuracy, coordination and evidence of meeting visitor needs.

Assessment

Applied questions, a worked case and an individual explanation supported by calculations, diagrams or records. Compare alternatives and justify the selected response using evidence.

Hospitality Research Methods

Specialist subjects

Explore the design of a focused investigation using traceable evidence. Practice centres on a research proposal and small investigation, drawing on problem definition and research questions and finding and evaluating literature. You will record findings, justify decisions and check whether the conclusions follow from the evidence.

Learning outcomes

Formulate a question suited to the available evidence and resources.
Collect and analyse information using a documented method.
Present conclusions supported by findings and stated limitations.

Main topics

Problem definition and research questions
Finding and evaluating literature
Sampling and data-collection choices
Consent, confidentiality and research integrity
Organising and analysing evidence
Interpreting results and reporting limitations

Practical task

For Hospitality Research Methods, prepare a research proposal and small investigation in a tourism and hospitality setting. Use supplied records, a realistic simulation or authorised supervised practice. Include your working and checks of whether the conclusions follow from the evidence.

Assessment

Applied questions, a worked case and an individual explanation supported by calculations, diagrams or records. Compare alternatives and justify the selected response using evidence.

Hospitality Law

Specialist subjects

Explore the coordination of visitor services through accurate information and reliable operations. Practice centres on a visitor-service plan and simulated operating portfolio, drawing on visitor needs and service standards and reservations, itineraries or work schedules. You will record findings, justify decisions and check accuracy, coordination and evidence of meeting visitor needs.

Learning outcomes

Plan a visitor-service task around stated requirements.
Maintain accurate operating and customer records.
Evaluate service quality and recommend a practical improvement.

Main topics

Visitor needs and service standards
Reservations, itineraries or work schedules
Facilities, resources and operating procedures
Guest communication and service recovery
Cost, records and departmental coordination
Quality review and responsible destination practice

Practical task

For Hospitality Law, prepare a visitor-service plan and simulated operating portfolio in a tourism and hospitality setting. Use supplied records, a realistic simulation or authorised supervised practice. Include your working and checks of accuracy, coordination and evidence of meeting visitor needs.

Assessment

Applied questions, a worked case and an individual explanation supported by calculations, diagrams or records. Compare alternatives and justify the selected response using evidence.

Advanced Hospitality Computing

Foundations and shared practice

Explore the use of digital tools to organise information and produce reliable work records. Practice centres on a linked set of documents, calculations and presentation files, drawing on files, folders, naming and version control and word-processing layouts and structured documents. You will record findings, justify decisions and check formula accuracy, consistency, readability and recoverability.

Learning outcomes

Create and organise files for a defined work task.
Use a spreadsheet or document tool to process information accurately.
Check outputs and protect the underlying information.

Main topics

Files, folders, naming and version control
Word-processing layouts and structured documents
Spreadsheet calculations and charts
Presentation of findings and supporting evidence
Data entry, validation and checking
Access controls, backup and responsible information use

Practical task

For Advanced Hospitality Computing, prepare a linked set of documents, calculations and presentation files in a tourism and hospitality setting. Use supplied records, a realistic simulation or authorised supervised practice. Include your working and checks of formula accuracy, consistency, readability and recoverability.

Assessment

Applied questions, a worked case and an individual explanation supported by calculations, diagrams or records. Compare alternatives and justify the selected response using evidence.

Front Desk Services

Specialist subjects

Explore the coordination of visitor services through accurate information and reliable operations. Practice centres on a visitor-service plan and simulated operating portfolio, drawing on visitor needs and service standards and reservations, itineraries or work schedules. You will record findings, justify decisions and check accuracy, coordination and evidence of meeting visitor needs.

Learning outcomes

Plan a visitor-service task around stated requirements.
Maintain accurate operating and customer records.
Evaluate service quality and recommend a practical improvement.

Main topics

Visitor needs and service standards
Reservations, itineraries or work schedules
Facilities, resources and operating procedures
Guest communication and service recovery
Cost, records and departmental coordination
Quality review and responsible destination practice

Practical task

For Front Desk Services, prepare a visitor-service plan and simulated operating portfolio in a tourism and hospitality setting. Use supplied records, a realistic simulation or authorised supervised practice. Include your working and checks of accuracy, coordination and evidence of meeting visitor needs.

Assessment

Applied questions, a worked case and an individual explanation supported by calculations, diagrams or records. Compare alternatives and justify the selected response using evidence.

National Studies

Foundations and shared practice

Explore the relationship between citizenship, public institutions and working life. Practice centres on a local public-service case review, drawing on constitutional principles and public institutions and citizenship and civic responsibilities. You will record findings, justify decisions and check the distinction between fact, opinion and unsupported claims.

Learning outcomes

Explain the role of public institutions in a community issue.
Compare perspectives using identifiable evidence.
Prepare a reasoned civic or workplace contribution.

Main topics

Constitutional principles and public institutions
Citizenship and civic responsibilities
Zimbabwean history and national development
Cultural diversity and community participation
Work, enterprise and public services
Evidence, public debate and responsible participation

Practical task

For National Studies, prepare a local public-service case review in a tourism and hospitality setting. Use supplied records, a realistic simulation or authorised supervised practice. Include your working and checks of the distinction between fact, opinion and unsupported claims.

Assessment

Applied questions, a worked case and an individual explanation supported by calculations, diagrams or records. Compare alternatives and justify the selected response using evidence.

Entrepreneurial Skills Development

Foundations and shared practice

Explore the development of a viable small enterprise from a defined customer need. Practice centres on a small-enterprise plan and test record, drawing on customer problems and enterprise opportunities and products, services and value propositions. You will record findings, justify decisions and check whether the financial assumptions and customer evidence support the proposal.

Learning outcomes

Define a customer need and a practical enterprise response.
Estimate resources, costs and cash requirements.
Revise a business proposal using evidence from a small market test.

Main topics

Customer problems and enterprise opportunities
Products, services and value propositions
Startup resources and operating costs
Pricing, cash flow and basic records
Market testing and customer feedback
Business risks, responsibilities and growth choices

Practical task

For Entrepreneurial Skills Development, prepare a small-enterprise plan and test record in a tourism and hospitality setting. Use supplied records, a realistic simulation or authorised supervised practice. Include your working and checks of whether the financial assumptions and customer evidence support the proposal.

Assessment

Applied questions, a worked case and an individual explanation supported by calculations, diagrams or records. Compare alternatives and justify the selected response using evidence.

On The Job Education And Training

Practical integration

Apply your learning through agreed duties in a supervised workplace. You will connect hospitality accounting and costing 2, tourism and travel management with routine service or production responsibilities. Keep evidence of preparation, work completed and feedback. Review your progress with the supervisor and explain how your decisions affect quality, safety and other people.

Learning outcomes

Complete agreed duties within the supervised role.
Maintain a traceable record of work and feedback.
Evaluate progress and identify specific development needs.

Main topics

Workplace induction and agreed duties
Applying technical knowledge to real work
Work records and evidence of contribution
Team communication and professional conduct
Supervisor feedback and skills development
Reflective review and future learning priorities

Practical task

Complete supervised duties linked to National Diploma in Tourism and Hospitality. Keep a logbook, samples of permitted work and supervisor feedback.

Assessment

Assessment uses the agreed work plan, supervisor observation, work evidence and an individual reflective discussion.

Skills Proficiency

Practical integration

Demonstrate the practical skills developed across the programme. Tasks integrate hospitality accounting and costing 2, tourism and travel management within an agreed work brief. You will prepare resources, carry out the authorised task and check the result. Your evidence should show consistent performance, accurate records and an explanation of decisions within your learner role.

Learning outcomes

Plan and complete an integrated task to agreed criteria.
Demonstrate safe and consistent practical performance.
Explain the result and correct identified weaknesses.

Main topics

Interpreting an integrated work brief
Preparing tools, information and resources
Demonstrating the required technical skills
Checking output against agreed criteria
Responding to faults and assessor feedback
Presenting evidence and explaining decisions

Practical task

Develop a guest-service portfolio for a Zimbabwean or South African destination, including an itinerary, service procedures and a cost plan.

Assessment

Direct observation, the completed output, a quality-check record and oral questions provide the evidence for this subject.

African History and Pan Africanism 101

Compulsory core module · Level 1

Study African history through oral, written and archaeological evidence. Examine the diversity of African societies, knowledge and exchange, then trace the emergence of Pan African ideas about identity, solidarity and self-determination.

Learning outcomes

Place selected African societies and events within a supported historical timeline.
Compare historical sources and identify perspective, evidence and uncertainty.
Explain the foundations of Pan Africanism and the contributions of Africans and the diaspora.

Main topics

Historical inquiry, chronology, oral traditions and source evaluation
African civilisations, states, trade, livelihoods and knowledge systems
Southern African history, including Mapungubgwe and Great Zimbabwe
Slavery, the African diaspora and changing ideas about identity
Origins of Pan Africanism, solidarity, self-determination and cultural expression

Practical task

Create an annotated timeline or digital learning poster on a selected African society or historical development. Compare at least two credible sources and explain one connection with your field of study.

Assessment

Submit the timeline or poster, an annotated source list and a short explanation of the evidence. Assessment considers chronology, historical accuracy, source judgement and the clarity of your interpretation.

Learning resources

UNESCO: General History of Africa

African History and Pan Africanism 201

Compulsory core module · Level 2

Examine colonial change, resistance and liberation across Africa, with attention to Zimbabwe and South Africa. Compare Pan African movements, organisations and debates, including contributions from women, workers and diaspora communities.

Learning outcomes

Analyse the effects of colonial rule on land, labour, institutions and social relations.
Compare liberation movements and Pan African arguments using contextual evidence.
Explain how different groups shaped independence, solidarity and debates about freedom.

Main topics

Colonial rule, land, labour, education and forms of resistance
Nationalism, liberation and the end of colonial rule and apartheid
Pan African congresses, organisations and contrasting interpretations
Women, labour movements and diaspora participation
The Organisation of African Unity and debates about unity, sovereignty and development

Practical task

Develop a comparative case study of a liberation issue or Pan African debate relevant to Southern Africa. Use a historical document alongside a scholarly account and explain differences in purpose and interpretation.

Assessment

Submit the case study, a source comparison and a reflection on your conclusions. Assessment considers context, evidence, recognition of different perspectives and the quality of your argument.

Learning resources

African History and Pan Africanism 301

Compulsory core module · Level 3

Evaluate the legacy of Pan Africanism in continental and regional cooperation, culture and public life. Apply historical inquiry to a heritage, community or professional issue, recognising both achievements and contested interpretations.

Learning outcomes

Evaluate continuity and change from the Organisation of African Unity to the African Union.
Assess a contemporary Pan African issue using historical evidence and contrasting views.
Develop an ethical, well-sourced project connecting African history with your field or community.

Main topics

The African Union, regional cooperation and Southern African integration
Agenda 2063, development and debates about continental priorities
Citizenship, migration, diaspora connections and cultural exchange
African knowledge, heritage, public history and contested narratives
Research ethics, source attribution and evaluation of a community or professional project

Practical task

Prepare a sourced heritage or civic-learning project connected with your field or a Southern African community. Explain its historical basis, audience, permission needs and limits. Obtain consent if you conduct interviews.

Assessment

Submit a project brief, an annotated source portfolio, a public-facing learning resource and an evaluation of your interpretation. Assessment considers evidence, ethical practice, historical reasoning and usefulness to the intended audience.