BMASS Agriculture - National Universities Commission

NATIONAL UNIVERSITIES
COMMISSION
BENCHMARK MINIMUM ACADEMIC
STANDARDS FOR UNDERGRADUATE
PROGRAMMES
IN NIGERIAN UNIVERSITIES
AGRICULTURE
APRIL, 2007
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PREFACE
Decree (Act) No. 16 of 1985 as contained in the National Universities Commission amended Decree (Act)
No. 48 of 1988 empowers the Commission to lay down minimum standards for all programmes taught in
Nigerian universities. Consequently, the Commission in collaboration with the universities and their staff
developed minimum academic standards for all the programmes taught in Nigerian universities in 1989.
The Federal Government subsequently approved the documents in 1989.
After more than a decade of using the Minimum Academic Standard (MAS) documents as a major
instrument of accreditation, the Commission in 2001 initiated a process to revise the documents. The
curriculum review was necessitated by the fact that the frontier of knowledge in all academic disciplines
had been advancing with new information generated as a result of research. The impact of Information and
Communication Technologies on teaching and learning and the competitiveness engendered by
globalization were also compelling reason for the curriculum review.
Other compelling reasons included the need to update the standard and relevance of university education in
the country as well as to integrate entrepreneurial studies and peace and conflict studies as essential new
platforms that will guarantee all graduates from Nigerian universities the knowledge of appropriate skills,
competences and dispositions that will make them globally competitive and capable of contributing
meaningfully to Nigeria’s socio-economic development.
Congnisant that the content-based MAS documents were rather prescriptive, a decision was taken to
develop outcome-based benchmark statements for all the programmes in line with contemporary global
practice. To actualize this, the Commission organized a stakeholders’ statements were developed for each
programme in all the disciplines taught in Nigerian universities. Subsequent to this exercise, it was
discovered that the benchmarch-style statements were too sketchy to meaningfully guide the development
of curricula and were also inadequate for the purpose of accreditation.
Given this scenario, the Commission therefore considered the merger of the Benchmark Style Statements
and the revised Minimum Academic standards into new documents to be called Benchmark Minimum
Academic Standards (BMAS) as an amalgam that crisply enunciates the learning outcomes and
competences expected of graduates of each academic programme without being overly prescriptive while at
the same time, providing the requisite flexibility and innovativeness consistent with a milieu of increased
institutional autonomy.
Following this decision, the Commission initiated the process to produce the documents. The first, in the
series, was the conduct of Needs Assessment Survey of Labour Market for Nigerian graduates. This was
carried out for all the disciplines taught in Nigerian universities. The exercise involved major stakeholders
particularly employers of Nigerian graduates. The objectives of the need assessment survey included
identification of expected knowledge, attitudes and skills for graduates and their ability to fit into the
requirements of the new national and global economy. Secondly, a workshop was held at which academic
experts across Nigerian universities including vice-chancellors participated with the objective of effecting
the merger. At the end of the workshop, draft BMAS documents were produced for the thirteen disciplines
and the General Studies programme taught in Nigerian Universities. The documents were later sent to the
Universities offering relevant disciplines for comments and input. Following the return of the inputs and
comments from the universities to the Commission, a one-day workshop was held at which invited
academic experts studied and incorporated the comments and inputs into the draft document.
To ensure that the documents were free from technical errors, the documents were sent to another set of
academic experts for editing who also attended a one-day workshop to finally harmonize the BMAS
documents.
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Following the aforementioned processes, BMAS documents were produced for the underlisted academic
disciplines:
i) Administration; Management and Management Technology;
ii) Agriculture, Forestry, Fisheries and Home Economics;
iii) Arts;
iv) Basic Medical and Health Science
v) Education;
vi) Engineering and Technology;
vii) Environmental Sciences;
viii) Law;
ix) Pharmaceutical Sciences
x) Medicine and Dentistry;
xi) Science;
xii) Social Sciences;
xii) Veterinary Medicine.
The process has been a rather long and tortuous one but it is gratifying to note that the BMAS documents
will for long be an enduring academic covenant between the universities and the students that will be
enrolled to study in their different programmes.
On behalf of the National Universities Commission, I wish to express my sincere gratitude to all Nigerian
universities and their staff for their cooperation and immense contribution towards the development of the
BMAS documents.
PROFESSOR JULIUS OKOJIE
EXECUTIVE SECRETARY
NUC, ABUJA
APRIL, 2007
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1.0 GENERAL
The Benchmark Minimum Academic Standards for undergraduate training in the
Agriculture Discipline is broad-based and designed to give a more practical and
functional training in the various areas of the Agriculture discipline.
1.1 List of Programme(s) and degree(s) in view
Programme
Degree In View
1. Agriculture B. Agriculture
2. Aquaculture/Fisheries B. Aquaculture/Fisheries
3. Forestry and Wildlife Management B. Forestry & Wildlife Mgt.
4. Water Resources Management and
Agro-meteorology
B. Water &AgroMeteorology
5. Home Sciences and Economics B.Sc. Food Sc. & Tech.
6. Nutrition and Dietetic B.Sc. Nutrition & Dietetic
7. Hotel Management & Tourism B.Sc. Hotel Man & Tourism
1.2 Philosophy and Objectives of the Discipline
Production of graduates that are adequately equipped with the comprehensive
theoretical knowledge and practical skills required for engaging in productive and
economic agricultural production. The objectives of the programmes are:
a. To produce graduates geared towards self employment;
b. To produce graduates with sufficient technical, productive and
entrepreneurship skills who will be involved in production, research and
entrepreneurship in any aspect of agriculture and other related disciplines;
c. To produce graduates that are relevant to themselves, the industry and
society and who can contribute effectively to national development goals
in Agriculture.
1.3 Basic Admission Requirements and Expected Duration of the Programmes
To be admitted into the 5-year B. Agriculture, B. Forestry and Wildlife
Management B. Aquaculture and Fisheries B.Sc. Food Sc. & Technology etc.
and 4-year B.Sc. (Home Sc./Economics, B.Sc.) B.Sc. (Nutrition and Dietetics)
degree programmes. Candidates must have:
1.3.1 For UME Entry Mode: - Credit Passes in 5 WASCE/GCE/NECO
Subjects including English, Mathematics,
Chemistry, Biology/Agricultural Science, at
least a pass in Physics. The Credit pass in
Agric. Science must be backed up by at least
a pass in Biology. Universities may
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determine the level of Credit pass for
admission
1.3.2 For Direct Entry: - “A” Level Passes in the relevant
subjects.
- ND with a minimum of Upper Credit
plus 5
Credits in WASCE/NECO/GCE “O”
Level to be admitted into 200 Level.
Course Duration - 5 years for UME and 4 years for
Direct entry candidates.
1.4 Graduation Requirements
To graduate, a student shall have undergone 4 or 5 years of study depending on
his entry point, including one practical year of 12 months. The activities of the
practical year should include periodic seminars on the student’s work as a way of
stimulating interest as well as the presentation of a written report to be graded at
the end of the year.
Course workload must meet the graduation requirements of the University.
However, in doing so, the student must earn a minimum of 167 credit units for the
five year programme and 132 credit units for the four year (direct entry)
programme in Agriculture and related fields as indicated under course
requirements.
The submission of an undergraduate project thesis based on supervised research is
a graduation requirement, which must not be compromised. This requirement
exposes the student to problem-solving techniques and provides him with an
ability to organize ideas from literature and research findings. In short, it prepares
the student for the work ahead and for further training at the postgraduate level.
This area of academic preparation needs to be maintained and developed further.
1.4.1 Degree Classification
The determination of the class of degree shall be based on the Cumulative Grade
Point Average earned at the end of the programme. The GPA is computed by
dividing the total number of credit points (TCP) b y the total number of units
(TNU) for all the courses taken in the semester. The CGPA shall be used in the
determination of the class of degree according to the following table:
CUMULATIVE GRADE POINT
AVERAGE (CGPA)
4.50 – 5.00
3.50 – 4.49
2.40 – 3.49
1.50 – 2.39
CLASS OF DEGREE
First Class
2 nd Class Upper
2 nd Class Lower
3 rd Class
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The maximum length of time allowed to obtain a degree in the Faculty shall be
fourteen semester for the 5-year degree programme and twelve semesters for
students admitted directly into the 200 level. For extension beyond the maximum
period, a special permission of Senate shall be required on the recommendation of
the Faculty Board.
(i) (ii) (iii) (iv) (v) (vi) (vii)
Credit Unit Percentage Letter
Score Grades
Vary
according
to contact
hours
assigned
to each course
per week per
Semester and
according to
work load
carried by
Student
1.4.2 Probation
Grade
Points
(GP)
Grade
Point
Average
(GPA)
Cumulative
Grade Point
Average
(CGPA)
5-Point
System
Class
of
Degree
70 –100 A 5 Derived 4.50 5.00 1 st
Class
60 – 69 B 4 by
Multiplying
(i) & (iv)
3.50 4.49 2 nd
Class
Upper
50 – 59 C 3 and divide
by total
credit units
2.5 - 3.49 2 nd
Class
Lower
45 – 49 D 2 1.50 to 2.49 3 rd
Class
40 - 44 E 1

arranged in progressive order of difficulty or in levels of academic progress, e.g.
Level or year 1 courses are 100, 101 etc. and Level II or Year II courses are 200,
202 etc.
The second aspect of the system is that courses are assigned weights allied Credit
Units.
1.4.5 Cumulative Grade Point Average (CGPA)
This is the up-to-date mean of the Grade Points earned by the student in a
programme of study. It is an indication of the student’s overall performance at
any point in the training programme. To compute the Cumulative Grade Point
Average, the total of Grade Points multiplied by the respective Credit Units for all
the semesters are added and then divided by the total number of Credit Units for
all courses registered by the student.
1.5 Evaluation
1.5.1 Course Evaluation
Continuous Assessment should be a significant component of the assessment of a
student” performance in a course. It should constitute between 30 and 40% of the
final grade awarded. The Grade Point Average (GPA) and the Cumulative Grade
Point Average (CGPA) systems are the yardsticks for evaluating student
performance from semester to semester and from year to year. The final degree
classification should be based on the final CGPA ranges contained in the
following table:
1.5.2 External Examiners System
External Examiners should be used only in the final year of the under-graduate
programme to assess final year courses and projects, and to certify the overall
performance of the graduating students, as well as the quality of facilities and
teaching. However, the existing practice of using External Examiners for major
subject areas in professional programmes should be continued.
1.5.3 SIWES Rating and Assessment
The fourth year should be basically left for practical farm training. This training
should be for a duration of 12 months of which not less than 80% should be
devoted to practical training on a farm and related industries. There should be no
classroom lectures during the practical year. The practical farm training should
normally not commence before the fourth year (in a 5-year (programme) in order
to make it meaningful since the students are expected to put into practical use the
knowledge they have learned in the classroom and laboratory. The year would
involve practical training in the following areas.
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To graduate, a student shall have undergone 4 or 5 years of study depending on
his entry point, including one practical year of 12 months. The activities of the
practical year should include periodic seminars on the student’s work as a way of
stimulating interest as well as the presentation of a written report to be graded at
the end of the year.
Course workload must meet the graduation requirements of the University.
However, in doing so, the student must earn a minimum of 167 credit units for the
five year programme and 132 credit units for the four year (direct entry)
programme in Agriculture and related fields as indicated under course
requirements.
The submission of an undergraduate project thesis based on supervised research is
a graduation requirement, which must not be compromised. This requirement
exposes the student to problem-solving techniques and provides him with an
ability to organize ideas from literature and research findings. In short, it prepares
the student for the work ahead and for further training at the postgraduate level.
This area of academic preparation needs to be maintained and developed further.
1.5.4 Students’ Evaluation
Each University should develop a system for students to evaluate the courses
leading to the award of degrees in all the programmes.
1.5.5 Maintenance of Curricular Relevance
• The 2-Way communication strategy involving the Universities, and
employers/professional bodies should continue to be used as basis for
periodic evaluation of competency and or work output for graduates;
• Curriculum review should be undertaken every 5 years by a group of
experts who should be Professors and Associate Professor/Readers;
• Innovative quality enhancing strategies: Encouragement of research at all
levels (including undergraduate programme) into low cost affordable
technologies that farmers can adapt and adopt for sustainable
entrepreneurship.
• Use of indigenous technology and culture to make the curriculum relevant.
Performance Evaluation Criteria
Department should liaise with employers of labour to obtain feed back on the job
performance of graduates from the department. This can be achieved by sending
such employers simple standard form for them to complete and return.
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1.6 Resource Requirements
Staffing is an important criterion of Benchmark minimum academic standards. A
capable cadre of staff in various disciplines in Agriculture will be required to
transmit knowledge to the students in addition to developing their inquisitive
minds. Often the development of incapable graduates is a direct result of
inadequate capabilities of the academic staff. Capability is intimately tied to rank
or seniority in a discipline.
Indicators of staff include parameters such as number, rank and distribution of
academic staff: teacher student ratio and support staff ratio. The NUC guidelines
on these parameters shall apply.
Staff of the Faculty can be categorized into three: Academic, Technical and
Administrative staff.
1.6.1 Personnel : Academic and Non-Academic
Academic Staff
The Staff: Student ratio should be 1:15 because many disciplines contribute to the
agricultural programme
The academic staff should be composed of the following:-
i. Professor/Reader ) 25%
ii Senior Lecturer ) 35%
iii. Lecturer ) 40%
In each of the Departments, the academic staff number should be as per the
National Universities Commission guidelines.
Regarding staff workload the following standards are approved.
* 8 Credit hours per week of teaching
* 24 Hours per week for lectures/practicals preparations
* 8 Hours per week for administration, research, extension and/or
community service.
The following criteria are approved for the appointment and promotion of
academic staff.
Staff Category
Qualification and Experience
(i) Teaching/Research A good Bachelor’s degree with a
Assistant/Graduate minimum of 2nd Class Upper.
Fellow
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(ii) Lecturer Good Bachelor’s degree with a
minimum of 2 nd Class Upper plus Ph. D.
degree.
(iii) Senior Lecturer Same qualification as for
Lecturer plus a minimum of five years
experience as lecturer. Candidates must also
show demonstrated ability in research work
and have some academic publications. A
positive internal assessment of staff
publication is also required.
(iv) Reader Same qualifications as for
Lecturer plus at least three years experience
as Senior Lecturer with experience in a
recognized higher institution or research
institute. Candidates for this position must
have considerable number of scholarly
publications and must have participated in
university or equivalent administration.
He/she must also show evidence of
academic leadership. External assessment is
also required for promotion from Senior
Lecturer to Reader.
(v) Professor Readers may be promoted to
professors at least three years after the last
promotion. Under special cases, candidates
who are Senior Lecturers and who show
exceptional ability in terms of academic
publication, administrative ability and
academic leadership might be promoted
directly to professorial rank after a minimum
period of 5 years as Senior Lecturers.
External assessment is also required for
promotion from Reader to Professor.
Non-Academic Staff
Laboratory Technologist to Lecturer ratio should be 1:4
Farm Officers to Lecturer ratio should be 1:4
Farm Attendant to Lecturer ratio should be 1:2
Admin. Staff to Lecturer ratio should be 1:5
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Each Department should have:
i. One Secretary
ii. Office Attendant
A. Senior Technical Staff Qualification and Experience
(i) Higher Technical B.Sc./HND, FTC, AIST, FIST, or
Officer/Technologist II OND, or C and G with at least 4
years post qualification experience.
(ii) Senior Technical Officer/ B.Sc./HND, FTC, AIST,
Technologist I
with at least 3 years post
qualification
experience or OND or C and G. with
at least 6 years post qualification
experience.
(iii) Senior Technologist/ B.Sc./HND, FTC, AIST or FIST
Principal Technical with at least 6 years post
Officer II
qualification experience or
OND, or C and G plus at least 10
years post qualification
experience.
(iv) Principal Technologist/ B.Sc./HND, FTC, AIST or Principal
Technical
equivalent qualification with at
Officer I least 8 years and 12
years respectively post qualification
experience.
(v) Assistant Chief Tech- B. Sc./HND, FTC, AIST or
nologist/Assistant Chief equivalent qualification with at
Technical Officer least 10 years post qualification
experience or OND, or C and G
plus at least 15 years of post
qualification experience.
(vi) Chief Technologist/Chief B.Sc./HND, FTC, AIST, FIST or
Technical Officer equivalent Qualification with at
least 12 years post
qualification experience or OND, or
C and G or equivalent qualification
with at least 18 years post
qualification experience.
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Promotion form one category to the other should be after three years of
satisfactory work experience. The ratio of senior technical staff to
academic staff should be as per the National Universities Commission
guidelines.
B. Senior Administrative Staff
The ratio of Senior Administrative Staff to Academic Staff should be as
per the NUC guidelines. The Dean’s Office should have a Faculty Officer
not below the rank of a Senior Assistant Registrar.
C. Others
The National Universities Commission guidelines on other categories of
staff, namely, Junior Technical and Academic Staff should be strictly
adhered to.
Staff Development
A long-standing shortage of qualified professional and technical staff has created
serious problems in Agricultural education and training in the country. Hardly
can one find a Faculty of Agriculture, Forestry, Fisheries or Home Economics
with an adequate number of teaching staff. The situation is more critical in the
universities of the seventies and the newest universities.
Since the demand for qualified staff outstrips its supply on a national scale and
since this trend is likely to continue in the foreseeable future, considering the
escalating student population and the inadequacies of the current educational
system for generating skilled manpower in adequate number and quality, each
university must strengthen existing arrangements for staff development locally as
well as the recruitment of new staff. Such arrangements include the graduate
assistantship scheme and fellowship award for advanced training.
A deliberate policy of training the trainers should be enforced in all universities
since learning is a continuous process. New knowledge techniques and
technologies are always discovered which teaching staff must be aware of to
make them more current and more effective in teaching. Therefore the training
and retraining of staff by encouraging their participation in intra and extra
university conferences, seminars and workshops is a cost-effective method of
further developing their capabilities and competence. Short study leaves for
research or specialized training and sabbatical leaves are other avenues for the
training and retraining of staff.
Active involvement in research, a potent tool for human resource development,
should be encouraged among faculty staff, particularly the younger members who
will need to widen their frontiers of knowledge constantly in order to cope with
the challenges of teaching.
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The indicators of staff development as a criterion for academic standards include
the proportion of funds allocated to a programme, which is reserved and spent on
staff development, frequency of staff participation in departmental, faculty,
national and international seminars, workshops and conferences, and staff
strength.
At least 5% of total recurrent expenditure allocation to the faculty for its
programme should be applied to staff development to ensure adequate supply of
staff to the continuously rising student population. A higher level of funding than
this may be required by the newer universities.
1.6.2 Physical Facilities
a) Space
The NUC guidelines on user space areas should be strictly adhered to with regard
to the required academic space for lecture rooms, general laboratories, stores,
offices, etc.
For clarity, the NUC guidelines are as follows:
a Professors 18.5 m2
b. Other Academic Staff 13.5 m2
c. Faculty Officer 13.5 m2
d. Other Senior Staff 13.5 m2
e. Research space allowance 16.5 m2/member of staff
f. Classroom space 0.7 m2/student
g. Other department, office and storage space 0.7 m2/student
h. Seminar room 0.2m2/student
i. Laboratories 7.5 m2/student
j. Drawing room 5.0 m2/student
k. Farm ½ hectare/student
b) Equipment
The required equipment are reflected in the Appendix.
1.6.3 Library and Information Resources
There should be fully computerized library stocked with current books, Journals
and periodicals and audiovisuals, photocopiers, microfilms CD ROMS etc.
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1.7 General Studies
1.7.1 Goal
To produce a well rounded, morally and intellectually capable graduates with
vision and entrepreneurial skills in an environment of peace and social
cohesiveness.
1.7.2 Objectives
The objectives of the General Studies programme consist of the following:
a) Acquisition, development and inculcation of the proper value-orientation
for the survival of the individual and society.
b) The development of intellectual capacities of individuals to understand,
appreciate and promote peaceful co-existence.
c) Producing graduates with broad knowledge of the Nigerian Nation and
people with a view to inculcating in them mutual understanding and
patriotism.
d) Exposing graduates of Nigerian Universities to the rudiments of ICT for
computer literacy and ability to live usefully in this ICT age.
e) Preparing students for a post university life with opportunities for job
creation and entrepreneurial skills.
f) Production of graduates capable of communicating effectively (both oral
and written).
1.7.3 Courses
GST 111: Communication In English I (2 Credits)
ffective communication and writing in English, Language skills, Writing
of essay answers, Comprehension, Sentence construction, Outlines and
paragraphs, Collection and organization of materials and logical
presentation, Punctuation.
GST 112: Logic, Philosophy And Human Existence (2 Credits)
A brief survey of the main branches of Philosophy, Symbolic Logic
Special symbols in symbolic Logic-conjunction, negation, affirmation,
disjunction, equivalent and conditional statements law of tort. The method
of deduction using rules of inference and bi-conditionals qualification
theory. Types of discourse, Nature of arguments, Validity and soundness;
Techniques for evaluating arguments, Distinction between inductive and
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deductive inferences, etc. (Illustrations will be taken from familiar texts,
Including literature materials, Novels, Law reports and newspaper
publications).
GST 113: Nigerian Peoples and Culture (2 Credits)
Study of Nigerian history, culture and arts in pre-colonial times,
Nigerian’s perception of his world, Culture areas of Nigeria and their
characteristics, Evolution of Nigeria as a political unit, Indigene/settler
phenomenon, Concepts of trade, Economic self-reliance, Social justice,
Individual and national development, Norms and values, Negative
attitudes and conducts (cultism and related vices), Re-orientation of moral
and national values, Moral obligations of citizens, Environmental
problems.
4. GST 121: Use Of Library, Study Skills And Information
Communication Technology (ICT) (2 Credits)
Brief history of libraries, Library and education, University libraries and
other types of Libraries, Study skills (reference services), Types of library
materials, using library resources including e-learning, e-materials, etc,
Understanding library catalogues (card, OPAC, etc) and classification,
Copyright and its implications, Database resources, Bibliographic citations
and referencing.
Development of modern ICT, Hardware technology, Software technology,
Input devices, Storage devices, Output devices, Communication and
internet services, Word processing skills (typing, etc).
5. GST 211: Communication In English II (2 Credits)
Logical presentation of papers, Phonetics, Instruction on lexis, Art of
public speaking and oral communication, Figures of speech, Précis, Report
writing.
6. GST 221: History And Philosophy Of Science (2 Credits)
Man – his origin and nature, Man and his cosmic environment, Scientific
methodology, Science and technology in the society and service of man,
Renewable and non-renewable resources – man and his energy resources
Environmental effects of chemical plastics, textiles, wastes and other
material; chemical and radiochemical hazards. Introduction to the various
areas of science and technology. Elements of environmental studies.
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7. GST 122: Communication In French (2 Credits)
Introduction to French, alphabets and numeracy, for effective
communication (written and oral), Conjugation and simple sentence
construction based on communication approach, Sentence construction,
Comprehension and reading of simple texts.
OR
8. GST 123: Communication In Arabic (2 Credits)
Introduction to Arabic alphabets and writing systems, Elementary
conversational drills, Basic reading skills, Sentence construction in
Arabic.
9. GST 222: Peace Studies And Conflict Resolution (2 Credits)
Basic Concepts in peace studies and conflict resolution, peace as vehicle
of unity and development, Conflict issues, types of conflicts, e.g.
ethnic/religious/political/economic conflicts, Root causes of conflicts and
violence in Africa, Indigene/settler phenomenon, Peace – building,
Management of conflict and security. Elements of peace studies and
conflict resolution, Developing a culture of peace, Peace mediation and
peace-keeping, Alternative Dispute Resolution (ADR),
Dialogue/arbitration in conflict resolution, Role of international
organizations in conflict resolution, e.g. ECOWAS, African Union, United
Nations, etc.
10. GST 311: Introduction To Entrepreneurial Skills (2 Credits)
Introduction to entrepreneurship and new venture creation;
Entrepreneurship in theory and practice; The opportunity, Forms of
business, Staffing, Marketing and the new venture; Determining capital
requirements, Raising capital; Financial planning and management;
Starting a new business, Feasibility studies; Innovation; Legal Issues;
Insurance and environmental considerations. Possible business
opportunities in Nigeria.
1.8 Definition of Terms
1.8.1 Core/Compulsory Course
A course which every student must compulsorily take and pass in any particular
programme at a particular level of study.
1.8.2 Required Course
A course that you take at a level of study and must be passed before graduation.
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1.8.3 Elective Course
A course that students take within or outside the faculty. Students may graduate without
passing the course provided the minimum credit unit for the course had been attained.
1.8.4 Optional Course
A course which students can take based on interest and may count towards the minimum
credit unit required for graduation.
1.8.5 Pre-requisite Course
A course which student must take and pass before taking a particular course at a higher
level.
1.8.6 Minimum Credit Load Per Semester
The Minimum credit load per semester is 15.
1.8.7 Course Credit Unit System
This should be understood to mean a ‘quantitative system of organization of the
curriculum in which subject areas are broken down into unit courses which are
examinable and for which students earn credit(s) if passed’. The courses are arranged in
progressive order of difficulty or in levels of academic progress, e.g. Level or year 1
courses are 100, 101 etc. and Level II or Year II courses are 200, 202 etc.
The second aspect of the system is that courses are assigned weights allied Credit Units.
1.8.8 Grade Point Average (GPA)
Performance in any semester is reported in Grade Point Average. This is the average of
weighted grade points earned in the courses taken during the semester. The Grade Point
Average is obtained by multiplying the Grade Point average in each course by the
number of Credit Units assigned to that course, and then summing these up and dividing
by the total number of Credit Units taken for the semester.
1.8.9 Cumulative Grade Point Average (CGPA)
This is the up-to-date mean of the Grade Points earned by the student in a programme of
study. It is an indication of the student’s overall performance at any point in the training
programme. To compute the Cumulative Grade Point Average, the total of Grade Points
multiplied by the respective Credit Units for all the semesters are added and then divided
by the total number of Credit Units for all courses registered by the student.
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2.0 DEGREE PROGRAMAMES
Faculty-Wide Courses
General Agriculture
Introductory Statistics
Introduction to Home Sc./Economics & Nutrition & Dietetics
Entrepreneurial Studies I
Entrepreneurial Studies II
Introduction to Computer
Introductory to Biochemistry
The following degree prograammes and Options could be offered:
a) Bachelor of Agriculture with Options in:
• Agriculture Economics
- Animal Science
- Agricultural Extension and Rural Sociology
- Crop Science
- Horticulture
- Soil Science
i) Agricultural Economics
Agricultural Economics is a basic discipline in Agriculture with which all
students, irrespective of their main discipline, must be familiar. The principal
objective of Agricultural Economics Courses is to expose students to the basic
principles of Economics and related disciplines of Agricultural Production,
resource use, Agricultural and Rural Development, Marketing, Agricultural
Business Management, Agricultural Finance, and Policy analysis. For a general
degree in Agriculture, the student is introduced during his first year to general
principles of Economics. In his second and third years he takes introductory
courses dealing with Farm Production and Management, Agricultural Marketing
and Agribusiness Studies.
In addition to these introductory courses, students specializing in Agricultural
Economics also take other and more advanced courses in Farm Management and
Accounting, Production Economics, Agricultural Development and Planning and
International Trade. Most programmes also require knowledge of Research
Methods and Statistics and Field Experimentation. In a few Universities,
Mathematical Economics and Econometrics are also considered as essential
courses.
ii)
Agricultural Extension and Rural Sociology
Agricultural Extension and Rural Sociology as a sub-discipline in the Agricultural
curriculum provides training in the techniques of delivering technical agricultural
skills to the users. It is a core area, which all students of Agriculture have to take.
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Introductory Extension and Rural Sociology Courses are normally given in the
second and third years, while courses in Extension Philosophy and Principles,
Communication of Innovations, Teaching Methods and Village/Community
Organization, are given in subsequent years.
In summary, Agricultural Extension and Rural Sociology courses are integral
components of the Bachelor’s degree in Agriculture. The place of this subdiscipline
in the overall training programme underlines the importance of the
knowledge of the processes and methods of planning the delivery of agricultural
technologies.
iii)
iv)
Animal Science
Animal Science is taught in all the universities offering Agriculture in Nigeria.
Animal Science Courses are offered right from the second year of study when
most Agricultural courses are introduced. The courses are evenly distributed
throughout the first three years of the Agricultural Programme. The percentage
content of the Animal Science courses, however, vary from university to
university. The courses taught include Anatomy and Physiology, Poultry, Swine
and Rabbit Management, Dairy and Beef Management, Sheep and Goat
Management, Animal Nutrition, Feeds and Feeding Stuffs, Biochemistry, Animal
Genetics and Breeding, Animal Health, Animal products Handling, Pasture and
Range Management, and Livestock Economics. Some universities offer Fish
Management and Production and some aspects of wildlife as part of the Animal
Science courses.
Crop Science
Crop Science is taught as one of the core subject areas in the grooming of an
Agriculture graduate. Except in two universities, there is no specialization as
such in crop production. Rather, all Agriculture Students are exposed to Crops
Science courses starting at about the second year of their training. The subject
matter/content is arranged in a continuous order of complexity up to the final
year. Usually, all students of Agriculture take basic Crop Science courses,
including Fundamentals of Crop Science and Principles of Crop Production.
In the fifth and final year, the student of Crop Science is offered the option of
specializing in any of the three broad areas of Crop Production, Horticulture and
Crop Protection.
v) Fisheries and Aquaculture
Training in Fisheries and Aquaculture takes place in many Nigerian universities
in the Department of Biology as Marine Biology or in the Department of Forestry
and Wildlife.
Fisheries programme offer introductory courses in Agriculture, Fish Ecology,
Fish Population Dynamics, and Marine Biology to students who are not taking a
degree in Fisheries in the Faculty of Agriculture while students pursuing a degree
programme in Fisheries are exposed to a wider range of courses in areas such as
19

Fish Biology, Ichthyology, Limnology, Oceanography, Fish Diseases, Fish
Nutrition, Fishing Gear Technology, Fish Production, etc.
vi)
vii)
Food Science and Technology
In some universities, Food Science and Technology is taught as a separate degree
programme. In others, the Faculty of Agriculture provides courses in Food
Science and Technology, which are taken by Agriculture Students. In some of
these faculties it is offered as an introductory course.
The course entails broad theoretical and practical knowledge of the properties of
food materials and all operations, processes, equipment, machines and quality
consideration in food production, processing, packaging, storage/preservation,
marketing distribution and consumption. The programme aims at developing in
students orientation for self-employment, local sourcing of raw materials through
novel utilization of local agricultural produces and upgrading of indigenous
technologies for national food self-sufficiency.
Forestry and Wildlife Management/Wood Technology
Forestry programmes are usually geared towards producing high-level manpower
needed to attain self-sufficiency in the management of forests for the continuous
supply of the goods and services, which forests can provide for the maximum
benefit of the society. Forestry students are exposed to Environmental Forest
Management Techniques and to Forestry Extension Services.
In all the universities offering the degree programme, the students are taught
exactly the same course as the other Agricultural students during the first two
years to provide them with a wide-base for understanding the interrelationship
between plants, crops, animals and land resources. From the third year, the
students are exposed to more specialized courses in Forestry. This is because the
manpower needs of the Forestry sub-sector are different from the general
Agricultural Sector. The subject areas covered include, Forestry Biology,
Forestry Economics, Forestry Management, Mensuration and Inventory, Wood
Science, Pulp and Paper Science, Forestry Policy, Law and Administration.
Wildlife Management is also presently being offered as a separate degree
programme in the Faculty of Agriculture and Forestry in two of the three
universities offering the course. The third university offers it as part of the
Forestry degree programme. Courses offered to student during the first two years
are similar to those offered to agricultural students in general and to those offered
to Forestry students in particular. From the third year, emphasis is placed more
on the Wildlife Management, Population Dynamics, Population Ecology, Fire
Arms and Ballistics, Wildlife Nutrition and Utilization, Range Ecology, Wildlife
Land Management, Game Ranging and Domestication.
For Wood Technology in addition to Forestry courses, the following courses are
offered:
20

Wood Processing, Saw milling, Pulp and Paper technology, Wood Seasoning and
Preservation, Wood-based Panel Products etc.
vii)
viii)
Home Science and Management/Home Economics
Home Science and Management/Home Economics is an interdisciplinary field of
study, which fosters the application of aesthetic social, economic and scientific
principles to the wide variety of roles and tasks involving contemporary family
life. The programme covers instruction in food and nutrition, clothing and
textiles, family life, hospitality, human development, household and institutional
resource management.
Soil Science
Owing to the acceptance and recognition of soil as the base resource for
Agriculture, both fundamental and applied Soil Science Courses are taught at
different levels of the agricultural training. The Soil Science courses commonly
offered include: Introductory Soil Science, Principles of Soil Chemistry and
Fertility, Soil Fertility and Crop Nutrition, Soil Classification, Soil Survey, Soil
Physics, Soil Conservation, and Soil Water Management.
Faculties should have enough flexibility within a given time frame and set of
objectives, to plan their programmes to meet the need of the immediate
environment without sacrificing the broad-based knowledge required. However,
there are certain essential courses in all the relevant areas of agriculture, which
should be common to all faculties of agriculture. These courses are outlined
below for each of the areas:
(a)
(b)
(c)
Agricultural Economics
(i) Basic Principles of Economics
(ii) Agricultural Production Economics
(iii) Farm Management and Accounting
(iv) Agriculture and Rural Development
Agricultural Extension and Rural Sociology
(i) Principles of Rural Sociology
(ii) Organization of Village Communities
(iii) Extension Processes, Communication and Methods.
Animal Science
(i) Animal Physiology and Anatomy
(ii) Management and Production of Livestock
(iii) Animal Nutrition and Biochemistry
(iv) General Animal Health
(v) Genetics and Animal Breeding
(vi) Biotechnology
(vii) Reproductive Physiology and Artificial Insemination.
21

(d)
(e)
(f)
(g)
(h)
(i)
Crop Science
(i) Crop Botany and Physiology
(ii) Horticulture
(iii) Principles of Crop Protection and Pest Control
(iv) Principles of Crop Production.
(v) Genetics and plant breeding
(vi) Biotechnology
(vii) Seed Production
Soil Science
(i) Principles of Soil Science
(ii) Soil Classification, Surveying and Interpretation for Land Use
(iii) Soil Fertility, Chemistry and Microbiology
(iv) Soil Physics and Water Conservation.
Forestry/Wood Technology
(i) Natural Forest Ecosystems
(ii) Agro-Forestry
(iii) Wood processing and Saw Milling
(iv) Wood-based Panel Products.
Fisheries
(i) Artisenal and Industrial Fisheries
(ii) Aquaculture
(iii) Ornamental Fisheries
(iv) Genetics and Fish Breeding
(v) Nutrition and Feed Production
Home Economics
(i) Nutrition and Dietetics
(ii) Home Furnishing and Design
(iii) Child Development and Family Studies
(iv) Clothing and Textile.
Food Science and Technology
(i) Food Chemistry
(ii) Food Processing, Storage and Packaging
(iii) Food Engineering
(iv) Food Quality Control.
Generally, the first year should be devoted to the study of Basic Sciences, and
General Studies. The second and third years should be spent within the range of
courses approved for the programme. The fourth year should be devoted to the
Practical Farm Training while the fifth and final year be reserved for selected
options in the student’s area of interest and ability.
22

The approved distribution and arrangement of the courses for the first three years
of study are presented in 2.1 to 2.5.
One course or credit unit should be defined as one contact hour of lecture per
week per semester or two to three contact hours of practicals or Laboratory work
per week per semester.
a) Bachelor of Agriculture with Options in:
- Animal Science
- Crop Science
- Soil Science
- Agric. Economics
- Agric. Extension & Rural Sociology
b) Bachelor of Aquaculture and Fisheries with Options in:
- Acquaculture
- Fisheries
c) Bachelor of Forestry and Wildlife with Options in:
- Forestry
- Wildlife
d) Bachelor of Water Resource Management and Agricultural Meteorology
with Options in:
- Agricultural Meteorology
- Water Resources Management and Hydrology
e) Bachelor of Home Science/Economics with Options in:
- Child Development and Family Studies/Family & Child Studies
- Food, Nutrition & Institutional Management
- Home Furnishing and Design
- Textile, Clothing & Fashion Design
f) Bachelor of Science in Nutrition and Dietetics
g) Bachelor of Hotel Management and Tourism
23

2.1 B. AGRICULTURE
2.1.1 Philosophy, Aims and Objectives
As stated in 1.2
2.1.2 Admission and Graduation Requirements
As stated in 1.4
2.1.3 Learning Outcomes
a) Regime of Subject Knowledge
A broad based knowledge in general agriculture to enable graduates function as
practical farmers. To achieve this, about 50% of the instruction time should be
spent on practical and field instructions. As much as possible, students, during
their course of study, should be involved in the practice of agriculture from their
first year with a view to learning skills for effective and sustainable
entrepreneurship. For effective learning and practice, aspects of agriculture
should be developed on the teaching and research farms for hands-on experience.
The farm year programme should be conducted on the University farms for
effective participation and supervision.
In addition, students should be taken on excursion to relevant agricultural
enterprises.
b) Competencies and Skills
• Graduates will have competence in conceptual, management and
entrepreneurial skills;
• Graduates will acquire practical and analytical competence to enable them
manage sustainable agricultural production schemes;
• Graduates will be equipped with data processing skills in all agricultural
disciplines and have ability to interpret data to provide solutions to
agricultural problems;
• Graduates will have competences in communication skills and be able to
present research/field reports with convincing arguments clearly either in
writing or orally;
• Graduates will be equipped with information technology skills required
for global communication; and
24

• Graduates will have skills in participatory approach to conservation and
utilization of renewable natural resource with a view to enhancing rural
development.
c) Behavioural Attributes
• The graduate of the programme should appreciate that there is dignity in
labour through competence in conception, planning, execution, monitoring
and evaluation of various agricultural production enterprises, and
• The graduate should be able to adapt to the socio economic and cultural
situations of rural setting and integrate with rural community dwellers.
2.1.4 Attainment Levels
Graduates should be able to function effectively as farmers. Moreover, they
should be able to address familiar as well as unfamiliar problems efficiently and
accurately such as to benefit the community who will learn from them.
2.1.5 a) Academic and Non-Academic Staff
As stated in 1.6.1
b) Academic and Non-Academic Spaces
As stated in 1.6.2(a)
c) Academic and Administrative Equipment
As stated in 1.6.2 (b)
d) Library and Information Resources
As stated in 1.6.3
2.1.6 Course Contents and Descriptions
100 Level
First Semester
Credits
1. Communication in English I 2
2. Logic Philosophy & Human Existence 2
3. Physical Chemistry 2
4. General Biology I (Botany/Zoology) 2
5. Practical Biology 2
6. General Physics 2
7. Mathematics 2
8. Organic Chemistry I 2
9. Practical Chemistry 2
Sub-Total 18 Credits
25

Second Semester
Credits
10. Communication in English II 2
11. Nigerian People and Culture 2
12. Social Sciences 2
13. Organic Chemistry 2
14. Biology II 2
15. Organic Chemistry II 2
16. Mathematics 2
17. Practical Physics 2
18. Use of Library 1
Sub-Total
17 Credits
200 Level
First Semester
Credits
1. Climatology and Biogeography 3
2. General Agriculture 3
3. Anatomy and Physiology of Farm Animals 2
4. Crop Anatomy, Taxonomy and Physiology 2
5. Principles of Soil Science 2
6. Principles of Agricultural Economics 2
7. Introduction to Forestry Resource Management 2
8. Introduction to Biotechnology 2
Sub-Total
18 Credits
Second Semester
Credits
8. Principles of Animal Production 2
9. Principles of Crop Production 2
10 Principles of Food Science and Technology 2
11. Introductory Biochemistry 2
12. Introduction to Computers 3
13. Introduction to Fisheries & Wildlife 2
14. Introductory Statistics 2
15. Entrepreneurial Studies I 2
16. Introduction to Home Economics 2
Sub-Total
19 Credits
Total = 37 Credits
All courses are core-courses for Agriculture, Fisheries and Forestry.
26

300 Level
First Semester
Credits
1. Non-ruminant Animal Production 2
2. Arable Crop Production 2
3. Introduction to Soil Pedology and Physics 2
4. Introduction to Agricultural Extension and
Rural Sociology 2
5. Introduction to Farm Machinery 2
6. Applications of Computer to Agricultural
Production 3
7. Crop Genetics and Breeding 2
8. Introduction to Farm Management and
Production Economics 2
Sub-Total
17 Credits
Second Semester
Credits
9. Ruminant Animal Production 2
10. Permanent Crop Production 2
11. Principles of Crop Protection 2
12. Animal Genetics and Breeding 2
13. Soil Chemistry and Micro-Biology 2
14. Extension Teaching, Learning Process & Methods 2
15. Agricultural Biochemistry and Methods 2
16. Statistics and Data Processing 2
17. Entrepreneur Studies II 2
Sub-Total
18 Credits
Total = 35 Credits
All courses are core courses for students in Agriculture
The Farm Practical Year
The fourth year should be basically left for practical farm training. This
training should be for a duration of 12 months of which not less than 80%
should be devoted to practical training on a farm and related industries.
There should be no classroom lectures during the practical year. The
practical farm training should normally not commence before the fourth
year (in a 5-year programme) in order to make it meaningful since the
students are expected to put into practical use the knowledge they have
learned in the classroom and laboratory. The year would involve practical
training in the following areas.
27

400 Level (Practical Year)
Agriculture
Credits
1. Crop Production Techniques (Ppermanent,
Arable and Horticultural Crops etc.) 4
2. Animal Husbandry Techniques (cattle, sheep,
goats, poultry, pigs and rabbits 3
3. Agricultural Products Processing and Storage 2
4. Crop Protection and Pests and Disease Control 2
5. Animal Health Management 2
6. Soil Fertility, Soil and Water Management 2
7. Farm Design, Farm Survey and Land Use
Planning 2
8. Farm Management, Farm Records and Farm
Accounts 2
9. Extension Practices 2
10. Workshop Practices 2
11. Farm Mechanization Practices 2
12. Agricultural Meteorology 2
13. Report Writing 3
Total
30 Credits
Student performance in all of the above areas should be assessed and
awarded grades. Furthermore, the Farm practical training should carry a
minimum of 30 Credit units provided this minimum is not less than the
minimum number of credits required by the status of the University.
The Final Year
During the first four years all students pursue a common programme. In
the fifth year they would be allowed to choose options.
In addition to prescribed academic courses in the option area students
must carry out a research-oriented project. The project and the course
work for the final year should carry a minimum of 30 credit units with the
project work accounting for at least 4 units.
The major areas in which a student can choose an option include:
Agricultural Economics and Extension, Animal Science, and Crops/Soil
Science, Horticulture.
The prescribed course work in the option year should be made up of 80%
of courses from the option area and 20% from other major areas of
Agriculture.
The approved course to be offered in the various options are as follows:
28

500 Level
Agricultural Economics And Farm Management/ Agricultural Extension
Option
First Semester
Credits
1. Statistics and Research Methods 2
2. Production Economics, Farm Management
and Accounting 2
3. Econometrics 2
4. Diffusion of Innovations 2
5. Administration and Programme Planning in
Extension 2
6 Extension Organization, Management and
Supervision 2
7. Crop Production 2
8. Seminar 1
9. Project 2
Sub-Total
17 Credits
Second Semester
Credits
10. Agri-business Management and Finance 2
11. Agric. Policy and Development 2
Elective
12. Agric. Project Appraisal, Management
and Evaluation 2
13. Rural Community Development 2
14. Advanced Rural Sociology 2
15. Technological and Social Change in
Agriculture 2
Elective
16. Animal Production (500 Level) 2
17. Project 2
Sub-Total
16 Credits
Animal Production Option
First Semester
Credits
1. Poultry, Swine and Rabbit Production 2 Core
2. Cattle, Sheep and Goat Production 2 “
3. Applied Animal Breeding 2 “
4. Reproductive Physiology and
Artificial Insemination 2 “
29

5. Animal Experimentation and Research
Techniques 2 “
6. Nigerian Feeds and Feeding Stuffs 2 “
7. Agri-business Management and Finance 2 “
8. Administration and Programme Planning
in Extension
2 Elective
9. Seminar 1
10. Project 2
Sub-Total
19 Credits
Second Semester
Credits
11. Monogastric Nutrition 2 Core
12. Ruminant Nutrition 2 “
13. Animal Products and Handling 2 “
14. Pasture and Range Management 2 “
15. Animal Health and Diseases 2 Core
16. Livestock Economics 2 “
17. Game Production and Utilization 2
Elective
18. Project 2 Core
19. Principles of Co-operative Practice 2
Sub-Total
18 Credits
Choose minimum of 32 Credits.
Crops/Soil Science/Horticulture Options
First Semester
Credits
1. Vegetable and Fruit Crop Production) 2
2. Crop Husbandry (Field Crops) 2
3. Field Experimentation 2
4. Plant Protection 2
5. Soil Survey and Land Use Planning 2
6. Soil Physics 2
7. Soil and Plant Analysis 2
8. Soil Chemistry 2
Elective
9. Seminars 2
10. Soil and Water Conservation 2
11. Floriculture 2
12. Landscape Design 2
13. Micropropagation 2
30

14. Park Design and Management 2
15. Project 2
Sub-Total
22 Credits
Second Semester
Credits
16. Crop Husbandry (Plantation Crops) 2
17. Forage and Fodder Crop Production 2
18. Plant Breeding (Including Seed Production) 2
19. Weed Science 2
20. Post Harvest Physiology and Product Storage 2
21. Soil Fertility and Plant Nutrition 2
22. Principles of Irrigation 2
23. Project 2
24. Seminar 1
Sub-Total
17 Credits
Course Descriptions
100 Level
First Semester
Mathematics (2 Credits)
Algebra and trigonometry: Real number system; real sequences and series; set
and subsets; unit interaction, complements; empty and universal sets; Venn
diagram; one way correspondence between sets; quadratic function and equations;
solution of linear equations; simple properties of determinants; indices and
binomial theorem; transformations; e.g. log transformation; equations of straight
line and application to simple regression equations; permutations and
combinations; circular measure, trigonometric functions of angles; addition and
factor formulae; complex numbers; moments and couples; relative velocity;
calculus; elementary functions of simple real variable; graphs of simple functions,
the differentiation of simple algebraic: exponential and log functions; the
differentiation of a sum; product, quotient, function of function rules; implicit
differentiation : definite and indefinite integrations of functions; application of
definite and indefinite integrals to areas and volumes.
General Chemistry: Physical Chemistry (2 Credits)
Atoms; Sub-atomic particles, Isotopes, Avogadro’s number; The Mole Concept;
Chemical Formulae; The laws of Chemical Combinations; Equations and
Calculations; State of Matter; Gases, Liquids and Solids; Chemical
Thermodynamics; Energetics and Thermochemistry; Buffers, Chemical
Equilibrium and Equilibrium Constants; Solubility Products; Chemical kinetics;
Electrochemistry; Nuclear Binding Energy, Fission and Fusion.
31

Organic Chemistry I (2 Credits)
Definition, nomenclature; functional groups; homologous series; families of
organic compounds – composition, structure, formulae, synthesis, isolation and
purification; isomerism; electronic theory in organic chemistry; alkanes, alkenes
and alkynes; Benzene ring and aromatic compounds.
(Biology I): Cell Biology and Lower Plants (2 Credits)
Cellular basis of life; general structure and functions of plant cells and cellular
organelles; plant cell division; heredity; diversity in plant cells and habitats;
Morphology general characteristics, life cycles and range of forms of bacteria,
viruses, fungi, algae, bryophytes, Lichens and pteridophytes.
(Biology I): Cell Biology and Invertebrate Zoology (2 Credits)
General structure of animal cell. Functions of animal cells and cellular
organelles; animal cell types and division. Forms, Functions and life history of
invertebrates using selected examples from classes of invertebrates such as
protozoa, coelenterates, Arthropods, Plantyhelminthes, Aschelminthes, Annelida
and Mollusca.
General Physics (2 Credits)
Relevance of physics to agriculture. Selected topics and application to
agriculture in mechanics, properties of matter, waves and sound, vibrations,
electromagnetism, heat, optics, light, thermal physics, atomic and nuclear physics.
Second Semester
Social Science (2 Units)
Classification of Social Systems. Interpersonal Relationships, Personality Traits
and Leadership Qualities. The Role of the Media. Meaning, Scope and Indices of
Development: Historical Perspectives, Ideological Bases, Economic, Political and
Social Factors of Development, Self Reliance and National Development.
Growth and Spatial Distribution of Population, Delivery of Public goods through
public enterprises and agencies, Peaceful co-existence among nations.
Mathematics (2 Credits)
Types of vectors and their application; matrices; simple linear equations; loci;
integration; differential equations; first and second-order chemical equations;
straight lines and planes; angle between lines and planes; distance of point from a
plane; distance between 2 skew lines; circles. Introduction to statistics;
diagrammatic representation of descriptive data; measures of location and
dispersion for grouped data; curves and graphs; histograms; scatter diagram;
theory of probability; binomial distribution; collection, tabulation and
representation of agricultural data; mean; mode and median; analysis of variance;
linear regression and correlation.
32

General Chemistry: Inorganic Chemistry (2 Credits)
Water; acids, bases and salts; chemical equilibrium, precipitation and
complexometric reactions; oxidation-reduction reactions; Gravimetric analysis;
the periodic table and periodicity of the elements; ionic, covalent and metallic
bonds; oxidation numbers; chemistry of selected groups; IA, IB, IIA, IIB and
VIIA. Qualitative inorganic analysis theory and practice of volumetric analysis.
Organic Chemistry II (2 Credits)
The Chemistry of alcohols, phenols, aldehydes, ketones, carbocyclic acids and
amines. The basic chemistry and importance of lipids, proteins and carbohydrates
and other natural products.
Botany – Higher Plants (2 Credits)
Morphology, anatomy, histology and physiology of angiosperms and
gymnosperms flowering plants; seed and fruit structure, dispersal and
germination; plant development; photosynthesis, respiration, transpiration,
translocation; storage organs; flower structure and diversity.
Zoology – Vertebrate Zoology (2 Credits)
Form and structure of vertebrates, protochordates (Amphoxus), amphebia, fish,
reptiles, birds, and mammals. The morphology and anatomy of various systems;
skin, skeletal, muscular, alimentary, respiratory, circulatory, excretory, nervous,
endocrine and reproductive systems of vertebrates. Introduction to histology and
embryology. Introductory animal physiology.
Practical Physics (2 Credits)
Use of measuring instruments; surface tension, inertia, viscosity, refractive index,
optical instruments, tension, energy, heat capacity, temperature, heat and work;
obscure expansions, latent heat waves, current flow.
200 Level
First Semester
General Agriculture (3 Credits)
The definition of agriculture. World population and food supply. History, scope
and importance of agriculture to man. Agriculture and natural environment,
Characteristic features of tropical agriculture and how they affect production.
Land use and tenure. Trends in the production, distribution and utilization of
agricultural products. Measures of improving Nigerian Agriculture. Climatic,
edaphic and social factors in relation to crop production and distributions in
Nigeria. Systems of crop farming. Types, distribution and significance of farm
animals; basic principles of animal farming. Place of forestry, fish farming and
wildlife in Agriculture.
33

Climatology and Biogeography (3 Credits)
The principles, aims and scope of climatology and biogeography. The elements
and controls of climate and weather and the dynamics of the earth’s atmosphere.
Radiation and heating of the atmospheric systems, atmospheric moisture, the
dynamics of pressure and wind systems. Condensation and precipitation
processes. Seasonal variations in temperature, day length, radiation, rainfall and
evapotranspiration. Equipment and maintenance of standard meteorological
stations. The tropical climate; relation between agriculture and climate with
reference to crops, livestock, irrigation, pests and diseases.
Anatomy and Physiology of Farm Animals (2 Credits)
Parts of the beef and dairy cattle, sheep, goats, pigs, rabbits and poultry.
Fundamentals of cell biology. Anatomy and physiology of the cell, cell types.
Anatomy and physiology of animal tissues, nervous system, skeletal system,
muscle, bone, circulatory system, reproductive, digestive, special senses and other
systems of farm animals. Physiological functions of animals – homeostatic,
nutrition and digestion, respiration. Temperature regulation, excretion and
reproduction. Endocrinology. The blood and circulation. Lactation, milk let
down and egg production. Water balance.
Crop Anatomy, Taxonomy and Physiology (2 Credits)
Parts of the crop cell types. Introduction to plant taxonomy. Characteristics,
distribution, economic importance and local examples of leguminosae, gramineae,
compositae, Dioscoreacea, Rutaceae, Development of cells and tissues; use of
plant keys. Cell biology, cell and cell types.
Comparative anatomy of major plant organs. Enzymes. Photosynthesis and
translocation; Pollination, respiration and energy utilization; seed dormancy and
germination, development; mineral nutrition, growth regulation.
Principles of Soil Science (2 Credits)
Soils, their origin and formation. Physical properties of soils. Soil moisture, air
and temperature, soil classification and survey. Soil colloids; soil reactions. Soil
organic matter and soil organisms; soil and water conservation; Nutrient
requirements and mineral nutrition of plants. Introduction to fertilizer (organic
and Inorganic).
Principles of Agricultural Economics (2 Credits)
The nature of economics and economic problems; scope and method; price theory
and functions of the market with particular reference to agriculture. The concept
of opportunity cost; Supply and demand and their application to agricultural
problems. Production functions, cost analysis and functions. Concept of
elasticities. Type of markets, perfect competition, monopoly, oligopoly etc. price
theory and some applications. Theory of distribution; the components of
agriculture in National income.
34

Recourse allocation on farms. Aggregate income, expenditure, investment,
interest rate, savings, employment. Inflation; international trade, commodity
agreements, and balance of payments. Money and banking.
Principles of Forestry (2 Credits)
Renewable natural resources, availability, distribution and potential. The
important forest trees and wildlife (with emphasis on Nigerian spices).
Classification, morphology and distribution of important forest trees. Forest and
game reserves in Nigeria. Silviculture; aforestation, characteristics of major
timber and their uses. Felling and log transportation.
Second Semester
Principles of Animal Production (2 Credits)
Animal Production and its development. The livestock industry – problems and
prospects. Description of the breeds of cattle, sheep, goats, pigs, poultry and
rabbits. Systems of livestock production, Feeding habit of Farm animals.
Principles of breeding and livestock judging. General principles of management
of the different types of farm animals.
Principles of Crop Production (2 Credits)
Crop production and its development. The principles, problems and prospects of
crop production. Importance of crop rotation, cultural practices; water and soil
conservation; irrigation and drainage. General types and characteristics of
arthropods, micro-organisms and other pests affecting crops. Weeds and their
effects on crop production, pests, diseases and weed control. Basic Mendelian
genetics. Principles of crop production, harvesting, processing and storage.
Principles of Food Science and Technology (2 Credits)
Definition and Scope of food science and technology. Food distribution and
marketing. Food and its functions. Food habits. Food poisoning and its
prevention. Principles of food processing and preservation. Discussion of
different preservation methods. Deterioration and spoilage of foods, other post
harvest changes in food. Contamination of foods from natural sources.
Composition and structures of Nigerian/West African food; factors contributing to
texture, colour, aroma and flavour of food. Cost; traditional and ethnic influence
of food preparation and consumption pattern.
Introductory Agricultural Biochemistry (2 Credits)
Basic Pathways Chemistry of carbohydrates, lipids, proteins and nucleic acids
Vitamins and their coenzyme functions. Minerals. The nature, classification and
function of enzymes and hormones Bioenergetics
Introduction to Computer Science (3 Credits)
History of Computers, functional components of computer, characteristics of a
computer; problem solving; flow charts, algorithms, computer programming;
35

statements; symbolic names; arrays, subscripts expressions and control
statements. Introduction to BASIC Programming computer applications. Handson
experience.
Introduction to Fisheries and Wildlife (2 Credits)
The important fishes and wildlife of West Africa with emphasis on Nigerian
species. Classification, evolution, morphology and basic structure of fishes. The
adaptation of fish to aquatic life. Life cycle of principal species of fishes and
wildlife. Significance of fishes and wildlife in the diet of Nigerians. The fish and
wildlife industries in Nigeria. Fundamental Principles of fish and wildlife
management and production.
Introduction to Home Economics (2 Credits)
Philosophy, Scope, objectives and historical development of Home Economics.
Examination of basic human needs with respect to food, clothing, shelter and
health, Programme approaches in Home Economics which will help meet these
needs. Preparation for careers in a variety of occupations.
Introduction to Biotechnology (2 Units)
Also see pages 33-35 of this document.
300 Level
First Semester
Non-Ruminant Animal Production (2 Credits)
Management of breeding stock, growing and young animals. Housing, equipment
and feeding principles of poultry, rabbits and pigs. Production and management
practices; Livestock Economics; Health management of stock; processing and
marketing of poultry, pigs and rabbits.
Arable Crop Production (2 Credits)
Origin, distribution, soil and climatic requirements of cereals, legumes, root
crops, fibre crops, vegetables and other important arable crops in Nigeria.
Improved varieties. Production practices, harvesting, utilization, processing,
storage and economic aspects of some selected arable crops.
Introductory Soil Pedology and Physics (2 Credits)
Soils, its origin and formation. Soil morphological characteristics, Soil
components, soil forming rocks and minerals, weathering of rocks and minerals.
Profile description, soil survey, soil mapping. Soil classification, properties and
management of Nigerian soils.
Classification of soil separates; solid texture, surface area of particles; aggregation
soil structure and stability; porosity, soil water relations, soil and water the
hydrological cycle, soil temperature and conduction, Soil erosion.
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Introduction to Agricultural Extension and Rural Sociology (2 Credits)
The need for agricultural extension. Agricultural extension in the world and in
Nigeria, Basic philosophies behind agricultural extension work. The institutional
setting of agricultural extension. Basic concepts and principles of rural sociology
to an understanding of rural situation. Importance of rural communities and
institutions, social stratification, social processes and social changes in rural areas.
Leadership in rural communities; role and functions of rural leaders.
Development of rural community leaders. The extension agent and the rural
community. Communication techniques and strategies of change. Various
agricultural extension teaching methods, aids and their use.
Introduction to Farm Machinery (3 Credits)
Aims and objectives of agricultural mechanization. Basic mechanics, Workshop
tools. Principles of internal combustion engines and electric motor. Study of
farm machinery used for tillage; ploughs, harrows, cultivators, farm power
transmission system. Harvesting and processing equipment (sprayers and
dusters). Equipment for livestock (automatic feed conveyors, automatic drinkers
for poultry, feeding and watering equipment; milking and milk handling
equipment, meat processing equipment). Water lifting and irrigation equipment.
Surveying instruments used on the farm. Operating principles, selection and
maintenance procedures of farm machinery. Farm machinery costings and
records. Workshop and building materials used on the farm.
Application of Computers to Agricultural Production (3 Credits)
Introduction to problem solving with the computer; Data entry and editing with
the computer. Data analysis using different statistical packages.
Principles of Crop Protection (2 Credits)
The major pests, insect, fungi, bacteria, viruses and nematodes, weeds and other
diseases of tropical crops and stored products. Definition of pests. Study of
insect pests of major local crops, their significance and principles of control.
Study of the effects of diseases caused by Virus, bacteria, fungi and nematodes.
Control of these diseases. Effect of weeds on crops and livestock and the
principles and methods of control of weeds. Brief outline, shortcomings and
advantages of different pest assessment and pest control methods. Strategies of
integrated pest control and pest management.
Introduction to Farm Management and Production Economics (2 Credits)
Theory of Production. Principles of agricultural production and resource use;
factor-factor, factor-product and product-product relationship. Consumption and
resource allocation in agriculture. Farm costs and revenue theories. Elements of
time, risk and uncertainty in agricultural production. Types of farm records and
their uses. Farm budgeting, gross and net margin analysis and farm planning.
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Second Semester
Ruminant Animal Production (2 Credits)
Management of breeding stock, growing and young animal, Housing, equipment
and feeding principles of cattle, sheep and goats. Production and management
practices. Health management of ruminant animals.
Permanent Crop Production (2 Credits)
Origin, distribution, soil and climatic requirements of some important permanent
crops such as cocoa, oil palm, rubber, coffee, coconut, mango, sugar cane,
bananas, plantains, citrus, kola, cashew, etc. Production practices, improvement,
harvesting, utilization, processing, storage and economic aspects of some selected
permanent perennial crops.
Crop Genetics and Breeding (2 Credits)
Cell structure and components, Chromosomes; structure, number and variations,
linkage and crossing over, mutation and genes in population. Multiple alleles,
Mitosis and meiosis. Theory of evolution. Fundamental principles of inheritance.
Mendelism. Introduction to population and quantitative genetics. Objectives and
general principles of crop breeding including their application to self pollinated,
cross pollinated and vegetatively propagated crops. General and special methods
of selection in inbreeders and out-breeders; compatibility, male sterility.
Heterosis. Polyploidy in crop breeding, Mutation breeding.
Animal Genetics and Breeding (2 Credits)
History of genetics; Chromosomes structure, number and variations. Gene and
genotype. Genetic code, Mendelism; Fundamental principles of inheritance,
quantitative and qualitative characters and their inheritance. Different types of
gene actions, values and means, repeatability, heritability etc. Animal variation
and selection principles. Breeding and environmental effects, in-breeding, pure
line breeding, cross breeding and other breeding methods.
Soil Chemistry and Microbiology (2 Credits)
Chemical composition of soils. Soil fertility conversion units and calculations;
soil fertility evaluation, silicate mineral chemistry; cation and anion exchange
phenomena and base saturation. Soil reaction (active and reserve acidity,
alkalinity, buffering capacity). Soil acidity and liming. Survey of microorganisms
in soils and their role in soils. The dynamics of N, P and S pools.
Association between microbes and plants.
Extension Teaching, Learning process and Methods (2 Credits)
Nature and elements of communication process. Principles of analyzing
communication problems in extension. The meaning of the concepts of teaching,
learning and motivation, Steps and principles of teaching and learning. Extension
teaching methods. Preparation and use of teaching materials and aids.
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Agricultural Biochemistry (2 Credits)
Metabolism of carbohydrates, lipids, proteins and nucleic acid. Chemistry and
mode of action of enzymes and hormones. Chemistry and analysis of selected
agricultural products.
Statistics and Data Processing (3 Credits)
Basic concepts of statistics. Frequency distribution, measures of location,
measures of variation. Probability distribution, normal and binomial distribution.
Histograms, means, mode and median, sampling, data collection, data processing
techniques, statistical inference, tests of significance. F–Test, t-Tests, Chi-square,
analysis of variance, analysis of co-variance; correlation and regression analysis.
Goodness of fit. Research objectives, Research design, field experimentation,
collection and processing of data.
500 Level
Agricultural Economics And Farm Management/Agric. Extension Options
First Semester
Statistics and Research Methods (3 Credits)
Defining a research problem; developing hypothesis and objectives; principles of
research design; questionnaire preparation and collection of data; measurement
and data collection; statistical theory; different statistical methods for handling
data; presentation of research findings in narrative, tabular and graphical forms.
Production Economics, Farm Management and Accounting (2 Credits)
Theory and principles of agricultural production with respect to resources use,
resource allocation, resource and product/enterprise combination; forms of
production functions and their characteristics; response analysis; measurement of
resource productivity. The decision making process; depreciation techniques
asset fixity; kinds and functions of farm records and accounts; basic principles
of accounting; nature of simple farm accounts; farm planning and analysis; farm
budgeting, farm records and inventory, the balance sheet, journal and ledger.
Profit and loss statement preparation, adjusting entries. Problems of organizing
and managing farms, linear programming, 2 hours of lecture and 1 hour of
practicals per week.
Econometrics (2 Credits)
Econometric theory in production, simple regression, violation of basic
assumption; estimation with bad or deficient data; multiple regression; statistical
demand analysis; statistical production and cost analysis. Methods and
application of econometrics to agricultural problems.
Diffusion of Innovations (2 Credits)
Definition and elements of diffusion; processes of adoption and diffusion of
innovation; the innovation decision process; characteristics of innovation;
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adoption rates and adopter categories;; opinion leadership; change agents;
theoretical formulations on the diffusion of innovation; sectors related to
differential rates of adoption of new agricultural technology; implication of these
processes and factors of effective agricultural extension in rural areas: 2 hours of
lectures per week.
Administration and Programme Planning in Extension (2 Credits)
Concepts. Theories, principles and guidelines of administration, organization,
supervision as applied to extension. Administrative function and responsibility in
agricultural extension; staff recruitment, selection placement and supervision;
Budget development and fiscal control; Importance of programme planning in
agricultural extension need, educative objective, learning experience, clientele
participation, plan of work, and calendar of work; The role of good public
relations, good leadership and co-operation for an extension worker; Association
and Co-operatives; Concept of evaluation applied to agricultural extension
programmes.
Extension Organization, Management and Supervision (2 Credits)
Concepts, theories, guidelines and principles of extension organization,
management and supervision, roles and responsibilities of various levels of
extension and other relevant staff; staff recruitment, selection, placement and
supervision; principles of morale and motivation; implications for extension staff
development and promotion; creating conducive working environment; discipline;
assessment of extension work accomplishments; improving Nigerian extension
services.
Second Semester
Agric-Business Management and Finance (2 Credits)
The scope of agricultural business and management; types of agricultural business
management and organizations; enterprise selection; production planning; public
policies affecting agricultural business; farm growth; organization of large scale
farms; legal organization and tax strategies; Economics of Agricultural
Processing; marketing management; principles of agricultural finance; principles
of farm credit; capital needs of agricultural industries; sources of loan, funds and
collateral security for loans; credit agencies and government credit policy and
approaches to efficient credit management; Farm accounting; inventory, balance
sheet, cash book, cash book analysis.
Agricultural Policy and Development (2 Credits)
Historical and analytical treatment of government agricultural policies and
programmes in Nigeria and developing countries in general; theories and policies
of agricultural development; the role of agriculture in the economy;
interrelationship between agricultural and individual development, sectoral
planning of agriculture. Problems of agricultural development and planning.
Integrated rural development planning.
40

Agric. Project Appraisal, Management and Evaluation (2 Credits)
Introduction to project appraisal. Theory, procedure and data requirements for
appraisal and evaluation of agricultural projects and programmes; project
identification; tools of project analysis. The arithmetic of project appraisal costbenefit
analysis; rate of return calculations, cash flow procedures. Farm and other
resource valuation. Case studies and practical problems of project evaluation in
developing countries.
Rural Community Development (2 Credits)
Sociological economic and related policy perspective as they relate to rural
development. The theories of community; community as a unit of social change;
the micro and macro approaches to social change; dimensions of innovations;
approaches to community development; community development and other
developments. Model of rural/agricultural development and their relevance to
Nigerian situation. Problems of institutions and infrastructural community. Case
studies on community development in Nigeria and other developing countries.
The future of communities in Nigeria.
Rural Sociology (2 Credits)
General Sociology theory, analysis of social structure of rural agrarian system and
societies. Selected theories of social change and their potential for modernization
of rural societies; social change and attitude change; measurement of change in
rural societies; resistant and conducive forces to change in rural societies.
Economic aspects of social change; group dynamics; traditional institution and
their transformation, leadership patterns. Involvement of local people in directed
change. Problems of rural societies, their causes and solutions. Special topics in
rural sociology. Selected case studies.
Technological and Social Change in Agriculture (2 Credits)
Understanding technological change; basic sociological concepts, technological
change and societies; general principles in introducing technological change;
technological change in Nigerian agricultural development, agricultural extension;
ethnical consideration in introducing technological change; agricultural engineers
and public extension system.
Crop Production (2 Credits)
Horticultural, field and plantation crops management, processing and storage.
Animal Production (2 Credits)
Principles of Management, feeding and production of poultry, pigs, rabbits, cattle,
goats and sheep.
Project (4 Credits)
Each student in the final year is expected to carry out a research project under
supervision.
41

Animal Production Option
First Semester
Poultry, Swine and Rabbit Production (2 Credits)
Building and equipment; incubation and hatchery management of poultry eggs;
turkey, geese, duck and guinea fowl production. The application of the principles
of feeding, housing, care, breeding and management as basis for successful
production. Carcass cuts in swine and measures of carcass quality. Marketing.
(1 hour of lecture and 2 hours of practical/week).
Cattle, Sheep and Goat Production (2 Credits)
The beef and dairy industry; Feeding and Management of Cattle, Sheep and
Goats; Housing and equipment; Calf-rearing; growing and finishing operations;
Milk production, handling and processing. Animal judging; herd recording,
castration and dehorning. Production and lactation in Sheep and Goats;
Marketing Milk, Beef, Goat and Sheep products. (1 hour of lecture and 3 hours of
practicals/week).
Applied Animal Breeding (2 Credits)
Characters of economic importance in farm animals; statistical tools for studying
inheritance; partitioning phenotypic variance and covariance; Estimation of
genetic parameters (heritability, repeatability, genetic correlations); selection
principles and methods; breeding (mating) systems; breeding plans for different
farm animal species; foundation stock development.
Reproductive Physiology and Artificial Insemination (AI) (2 Credits)
The reproductive systems in male and female animals; Physiology of sperm and
ovum; endocrinology; reproduction; Egg production; pregnancy and foetal
development; fertility and sterility of farm animals. Role of AI in livestock
production. Cloning, embryo transfer. Management of male donors; semen
collection, evaluation, preservation and storage; artificial insemination techniques.
(1 hour of lecture and 3 hours of practicals per week).
Animal Experimentation and Research Techniques (2 Credits)
Techniques and procedures in animal experimentation. Basic Statistical designs
in animal science research problems.
Nigerian Foods and Feeding Stuffs (2Credits)
Classification of foods, feeding stuffs and feed supplements; Chemistry and
nutritive values of succulent feeding stuffs, Concentrate feeds, cereals, legumes
and oil seeds. Chemistry and nutritive values of some Nigerian grasses and
legume species. Storage and quality control of feeding stuffs and feeds.
Agric-Business Management and Finance (2 Credits)
The scope of agricultural business and management; types of agricultural business
management and organization; enterprise selection; production planning; public
42

policies affecting agricultural business; farm growth; organisation of large scale
farm; legal organisation and tax strategies; Economics of Agricultural Processing;
marketing management; principles of agricultural Finance; Principles of Farm
Credit; Capital needs of Agricultural Industries; sources of loan, funds and
collateral security for loans; credit agencies and government credit policy and
approaches to efficient credit management; Farm Accounting, Inventory, Balance
Sheet, Cash Book, Cash Book Analysis.
Administration and Programme Planning in Extension (2 Credits)
Concepts, theories, principles and guidelines of administration, organisation,
supervision as applied to extension. Administrative function and responsibility in
agricultural extension; staff recruitment, selection, placement and supervision,
budget development and fiscal control; importance of programme planning in
extension; principles and concepts of programme planning in agricultural
extension need, educative objective, learning experience, clientele participation,
plan of work, and calendar of work; the role of good public relations, good
leadership and co-operation for an extension worker; Associations and cooperatives.
Concepts of evaluation applied to agricultural extension programmes.
Seminar (1 Credit)
Presentation and discussion of various topics in Animal Science; the student is
also expected to prepare and participate in all seminars and present a seminar in
the final year.
Second Semester
Monogastric Nutrition (2 Credits)
Principles of monogastric nutrition, Elements of human nutrition; Dietary
allowance, food surveys, food balance sheets; feeding standards; nutrient
requirements for the various classes of animals, feed additives. Water in relation
to nutrition. Water metabolic computation and ration formulation. Feed
evaluation. Feed mixing and feed manufacture on large scale. The feed industry.
(1 hour of lectures and 3 hours of practicals per week).
Ruminant Nutrition (2 Credits)
Microbiology of rumen; physiology of rumen action; Metabolic processes and
pathways; Non-protein nitrogen utilization; Determination of digestion
coefficients, balance trials; systems for energy evaluation, scheme for protein
values; water in relation to nutrition and water metabolism; requirements and their
inter-relationship in nutrition; Feed additives, proximate analysis; ration
formulation, nutritional disorders. (1 hour of lecture and 3 hours of practicals per
week).
Animal Products and Handling (2 Credits)
Preparation for slaughtering, evisceration and dressing percentages; care of
carcass and its cuts; processing and care of hides, skin and wool; processing and
43

storage of meat; milk processing and microbiology; and poultry products. Milk
hygiene; Effect of cooking on meat and milk flavour. Post-harvest physiology of
animal products; egg quality and grading chemistry and nutritive value of meat
and eggs. Poultry products; milk by-products-butter, cheese and whey;
preparation and storage of beef products – bacon, sausage and ham; food
additives; flavours and aroma. Marketing and distribution of animal products. (1
hour of lectures and 3 hours of practicals per week).
Pasture and Range Management (2 Credits)
Adaptation and botany of indigenous and introduced pastures and forage plants.
Characteristics of grasses, legumes and shrubs. Establishment, production and
seed production of pasture plants; the utilization and maintenance in permanent
and temporary pastures. Range Management; Grazing Systems; Forage
conservation, dry season feeds. (1 hour of lectures and 3 hours of practicals per
week).
Animal Health and Diseases (2 Credits)
The Economic impact of diseases on livestock; Environmental factors in relation
to animal major livestock diseases. Infection and immunity. Helminth and
protozoan parasites of livestock and poultry. Bacterial, fungal and viral infections
of domestic livestock; the classification, diagnosis, epidemiology, prevention,
treatment and control of different livestock diseases. Notifiable disease.
Principles of immunity and disease resistance and their practical application;
Animal handling and drug administration, vaccination programmes.
Livestock Economics (2 Credits)
The place of livestock in the Nigerian Economy; Consumer and Consumption
pattern of livestock product; Micro and Macro-economics in animal production;
Agricultural production functions including data collection and analysis;
Marketing theory in relation to livestock production; Application of economic
theory and quantitative analysis. Capital investment and depreciation of capital;
the economics of egg, meat and milk production. Livestock feed economics,
input/return relationship in livestock production.
Game Production and Utilization (2 Credits)
Game production; harvesting strategies and problems of game cropping; “bush
meat” processing methods, traditional uses of game and game products; hunting
techniques; game ranching and domestication; growth behaviour and reproduction
of animals in captivity; habit and food preferences. Design of paddocks, animal
houses and cages. Husbandry techniques and health care in captivity.
Principles of Co-operative Practices (2 Credits)
Evaluation of co-operatives – especially farmer, marketing and purchasing
cooperatives. Co-operative as a form of business; purpose and advantage of cooperatives
to agriculture; comparison of other businesses with cooperative
business; principles and operating techniques essential for successful cooperation
44

activity; limitations and possibilities for cooperatives in Nigeria; management of
cooperatives.
Project (4 Credits)
Each student is expected to choose and execute a special project under a
Supervisor. Duration of the project is 2 Semesters.
Crop/Soil Science/Horticulture Options
First Semester
Vegetable and Fruit Crop Production (2 Credits)
History, definition, classification and importance of vegetable crops. Ecological
distribution of vegetables and fruits in Nigeria. Varieties and adaptation of exotic
vegetables and fruits to the Nigerian environment. Types and systems of
vegetable and fruit production. Production practices, harvesting, handling,
processing, storage, marketing and utilization of vegetables and tropical fruit
crops. Methods of plant propagation. Nursery systems, diseases and pests of
vegetables and fruit crops. Horticultural machines and equipment. Principles of
producing, planting, maintaining ornamental trees, shrubs, perennials and fruits in
the nursery, home and parks.
Field and Plantation Crops (2 Credits)
Soil and climatic requirements; growth requirement; weed control and water use,
improved varieties; production practices, diseases and pests harvesting, handling,
processing, storage, marketing and utilization of field and plantation crops.
Growth requirements of cereals, root, tubers, sugar crops, etc. Management and
production of field crops. Fertilization; water use and weed control.
Field Experimentation (2 Credits)
Principles of field experimentation in crop and soil sciences. Research
methodology; experimental layout, field survey; normal distribution and
sampling; measurements and data analysis.
Crop Protection (2 Credits)
Quarantine regulations and phytosanitary measures. Fundamentals of plant
resistance to diseases, principles and methods of disease control and management;
principles, techniques and equipment for applying crop protection chemicals in
the control of field and storage pest, diseases and weeds. Equipment maintenance
and repair. Storage of pesticides.
Soil Survey and Land Use Planning (2 Credits)
Basic principles of soil classification; soil profile, study and description, soil
survey methodology; assemblage of maps, photo; use of aerial photographs,
topographic maps; field survey versus grid survey; field mapping; soil
45

morphological investigations; laboratory determinations; soil correlation; soil
survey report writing; interpretive reports; Management properties of some
tropical soils, soil and land capability classification for various purposes. The use
and misuse of land in the tropics. Land potential assessment.
Soil Physics (2 Credits)
The physical and physio-chemical properties of soils. Colloidal behaviour. Soil
structure, soil texture and the surface area of soil particles; soil consistency and
After Begg’s limits. Soil moisture and its categories and measurements;
hysteresis; field water cycle; soil, air and temperature; gas and heat transportation
in soils; soil-plant atmosphere-continuum; laboratory determination of the
physical properties of soils.
Soil and Plant Analysis (2 Credits)
Soil and plant sampling and sample preparation. Theories and procedures for
chemical analysis of soil and plant materials. Analysis of soil and plant for major
elements and the interpretation of data; determination of pH; principles of
instrumentation. Maintenance and operations of major analytical instruments;
flame photometers, calorimeters, spectrophotometers; photometers, amino acid
analyzers; IRV; UVR; pH meters; conductivity bridge; gas systems for
monitoring analytical procedures; feature and functions of a soil testing
laboratory.
Soil Microbiology and Chemistry (2 Credits)
Microbiological activities in soils; organic matter and organic matter
decomposition; the nitrogen cycle to include the biochemistry and microbiology
of nitrification; symbiotic and non-symbiotic N-fixation; the phosphorus cycle,
microbial transformations of sulphur, iron and other minerals; transmission of
hydrocarbons and pesticides, microbial factors of soil aggregate production and
destruction; ecological interrelations; soil reaction-acidity, alkanity and salinity.
Soil chemistry and plant nutrition. The micro-elements; properties, chemistry and
utilization of water-logged soils; redox potentials.
Second Semester
Seed Production Technology (2 Credits)
Structure and nature of seed, functions of parts of seed, seed viability, vigour,
dormancy and deterioration. Methods of breaking seed dormancy, production,
processing, drying, treatment, packaging, storage and distribution of improved
seed, seed certification. Procedures for field inspections; seed legislation and
control. Seed testing procedures. Seed programmes in Nigeria. Seed Marketing.
Forage and Fodder Crop Production (2 Credits)
Adaptation and botany of indigenous and introduced forage plants.
Characteristics of topical grasses, legumes and shrubs. Establishment, production
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and seed production of forage plants; the utilization and maintenance in
permanent and temporary pastures. Forage conservation, dry season feeds.
Plant Breeding (2 Credits)
Significance of reproductive system in cultivated plants; sexual and asexual
reproduction. Techniques and principles of crop germ-plasm bank; role of plant
breeding in pest and disease control in crops; selection methods in breeding
programmes; maintenance of breeding stock; multiplication and distribution of
improved crop varieties.
Weed Science (2 Credits)
Characteristics, classification and biology of weeds. Losses due to weeds. Weed
control methods and problems associated with them. Classification, chemistry,
selectivity, formulation, application, storage and mode of action of herbicides.
Herbicides and environmental interaction. Safety factors in the use of herbicides;
basis for herbicidal selectivity. Application equipment and techniques, practical
methods of controlling weeds in Nigeria.
Post Harvest Physiology and Product Storage (2 Credits)
Storage life and harvested fruits, seeds, vegetables and flowers, tropical
environment in relation to maturity, ripeness and senescence. Physical and
chemical indices of quality in fruits, seeds, vegetables, flowers and other crop
products. Storage of crop materials. Traditional methods of vegetable processing
and storage. Fundamentals and principles of crop storage and transportation.
Storage and shell life problems; ideal atmosphere for storing fruits, seeds,
vegetables, flowers and other crop products. Controlled environment for transit
and long term storage; protective treatment, design and operation of equipment
for storage and preservation.
Soil Fertility and Crop Nutrition (2 Credits)
Fertility in tropical soils. Soil organic matter; its properties and maintenance,
liming and its soil-plant relationships; nitrogen, potassium, phosphorus and
sulphur contents of soil. The soil as a plant nutrient medium; fertilizers and
fertilizer management – their manufacture, sources, applications, methods, rates
and timing: handling and storage of fertilizers. Crop growth and response to soil
nutrients; major, secondary and trace elements in crop nutrition; nutrient
absorption, maintenance and loss in soil fertility in extensive and intensive
agriculture. Role of legumes in soils.
Principles of Irrigation (2 Credits)
Forms of irrigation; costs and profitability of irrigation; application of irrigation to
different crops. Soil-water-plant-atmosphere relationship; assessment of water
requirements for crops including meteorological approach and critical growth
stages for water of different field crops; scheduling irrigation for the major crops;
time of irrigation; agronomic management of irrigated crops; crop rotations and
sequence under irrigated conditions, evaporation losses of irrigation water;
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maintenance of irrigation equipments. Agronomic practices of crops in problem
soils; soil erosion and soil drainage under irrigation or under natural rainfall.
Soil Water Conservation (2 Units)
Soil degradation: causes, chemical and physical. Soil fertility conservation: role
of organic matter, crop residues, legume cover crops, agroforestry.
Soil tillage: objectives, effects on soils and crop. Conservation tillage techniques;
minimum tillage, Zero tillage.Soil erosion by water and wind: estimation and
prediction. The universal soil loss equation. Extent of soil erosion problems in
Nigeria, principles of control measures.
Gully erosion control. Soil water conservation, rainfall conservation, evaporation
control. Use of mulches.
Project (4 Credits)
Each student is expected to choose and execute a special project under the
supervision of staff. Duration of the project is two semesters.
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2.2 FISHERIES AND AQUACULTURE
2.2.1 Philosophy, Aims and Objectives
Production of graduates that are suffices equipped in theoretical and knowledge
and practical skills in the production and sustenance of Fisheries and aqucutural
resources. The aims of the problems includes :
a) to produce graduates with orientation towards self employment
b) to produce graduates with sufficient technical, production
and entreprenemtal skills in all as puts technical productive of Fisheries.
c) graduates that equipped with up to date techngue in Fishery Technical and
inflators necessary for plainly sustainable fish production.
2.2.2 Admission and Graduation Requirement
As in 1.3 and 1.4.
2.2.3 Learning Outcomes
a) Regime of Subject Knowledge
A broad based knowledge is required enable graduates function as practical Fish
farmers. As much as possible, students, during their course of study, should be
involved in the practice of Fish farmer from their first year with a view to learning
skills for effective and sustainable entrepreneurship. For effective learning and
practice, aspects of Fish should be developed on the teaching and research farms
for hands-on experience.
b) Competencies and Skills
• Graduates will have competence in conceptual, management and
entrepreneurial skills;
• Graduates will acquire practical and analytical competence to enable them
manage sustainable Fish production schemes;
• Graduates will have competences in communication skills and be able to
present research/field reports with convincing arguments clearly either in
writing or orally;
• Graduates will be equipped with information technology skills required
for global communication; and
• Graduates will have skills in participatory approach to conservation and
utilization of renewable natural resource with a view to enhancing rural
development.
c) Behavioural Attributes
• The graduate of the programme should appreciate that there is dignity in
labour through competence in conception, planning, execution, monitoring
and evaluation of various production enterprises, and
• The graduate should be able to adapt to the socio economic and cultural
situations of rural setting and integrate with rural community dwellers.
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2.2.4 Attainment Levels
Graduates should be able to function effectively as Fish farmers. Moreover, they
should be able to address familiar as well as unfamiliar problems efficiently and
accurately proffer such as to benefit the community who will learn from them.
2.2.5 Resource Requirement for Teaching and Learning
a) Academic and Non-Academic Staff
As stated in 1.6.1
b) Academic and Non-Academic Spaces
As stated in 1.6.2(a)
c) Academic and Administrative Equipment
As stated in 1.6.2 (b)
d) Library and Information Resources
As stated in 1.6.3
2.2.6 Course Contents and Descriptions
100 Level
First Semester
Credits
1. Use of English I 2
2. Philosophy & Logic 2
3. Physical Chemistry 2
4. General Biology I (Botany/Zoo) 2
5. Practical Biology 2
6. General Physics 2
7. Organic Chemistry I 2
8. Mathematics 2
9. Practical Chemistry 2
Sub-Total
18 Credits
Second Semester
Credits
10. Use of English II 2
11. Nigerian People and Culture 2
12. Social Sciences 2
13. Inorganic Chemistry 2
14. Organic Chemistry II 2
15. Biology II 2
16. Use of Library 1
17. Mathematics 2
18. Practical Physics 2
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Sub-Total
17 Credits
200 Level
First Semester
Credits
1. Climatology and Biogeography 3
2. General Agriculture 3
3. Anatomy and Physiology of Farm Animals 2
4. Crop Anatomy, Taxonomy and Physiology 2
5. Principles of Soil Science 2
6. Principles of Agricultural Economics 2
7. Introduction to Forestry Resource Management 2
8. Introduction to Biotechnology 2
Sub-Total
18 Credits
Second Semester
Credits
8. Principles of Animal Production 2
9. Principles of Crop Production 2
10. Principles of Food Science and Technology 2
11. Introductory Agricultural Biochemistry 2
12. Introduction to Computers 3
13. Introduction to Fisheries and Wildlife 2
14. Introduction to Home Economics 2
15. Entrepreneurial Studies II 2
Sub-Total
17 Credits
Total = 35 Credits.
All courses are core courses for Agriculture, Fisheries and Forestry.
300 Level
First Semester
Credits
1. Fish Biology 2
2. Ichthyology 2
3. Limnology 2
4. Fish Ecology 2
5. Aquaculture 3
6. Aquatic Flora and Fauna of Hydro-Biology 2
7. Fish Farming Techniques and Hatchery
Management 3
Sub-Total
16 Credits
Second Semester
Credits
7. Fish Nutrition 2
8. Fish Gear Technology 2
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9. Fish Parasites and Diseases 2
10. Elementary Seamanship and Navigation 2
11. Oceanography 2
12. Agricultural Biochemistry 2
13. Fish Pond Construction and Management 2
14. Fish Adaptation and Physiology 2
Sub-Total
16 Credits
Total = 32 Credits.
All are core courses.
400 Level (Practical Year)
Aquaculture And Fisheries
Credits
1. Fish Gear Use, Design, Production
and Maintenance 3
2. Fish Processing, Preservation and
Marketing 3
3. Fish Production and Management Techniques 2
4. Pond Construction and Management 3
5. Fish Hatchery Management, Fingerling
and Fry Production 3
6. Oceanography Techniques 3
7. Aquatic Environment Survey 2
8. Fish Nutrition and Fish Food Technology 3
9. Fisheries (aquaculture) Engineering 3
10. Report Writing 3
11. Integrated Fish Culture 2
Sub-Total 30 Credits
500 Level
First Semester
Credits
1. Fish Production and Management 2 Core
2. Production of other Marine Products 2 “
3. Ornamental Fisheries and Aquaria Design 2 “
4. Nigerian Feeds and Feeding Stuffs 2 “
5. Fish Population Dynamics 2 “
6. Fish Farming Engineering 2 “
7. Administration and Programme Planning
in Extension 2 “
8. Seminar 1 “
9. Project 2
Sub-Total 17 Credits
Second Semester
9. Fishery Technology, Processing
Credits
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and Storage 2 Core
10. Fish Nutrition 2 “
11. Fishery Economics 2 “
12. Water Quality Management and Pollution
Control 2 “
13. Farm Management and Fishery Business
Management 2 “
14. Fisheries Policy and Legislation 2 “
15. Project 2 “
16. Electives 2 “
Sub-Total 16 Credits
Total (Cores) 32 Credits.
Elective 2
Total 34
Each course consists of 3 hours of practical per week.
300 Level
First Semester
Fish Biology (2 Credits)
The gross external and internal anatomy of a typical bony and a typical
cartilaginous fish. The different types of anatomical systems and basic functions
of each system of organs in the fish. Embryology and life history of a fish with
special reference to commercially important fish e.g. tilapia, clarias, catfish and
mullet. (1 hour of lectures and 3 hours of practicals per week).
Ichthyology (Systematics of Fish) (2 Credits)
Principles of systematics. Taxonomy and detailed study of principal commercial
species of Nigerian fish; inland, estuarian and ocean, water invertebrates and
reptiles. Identification of species using keys and monographs. Important world
species; sardine, tuna, anchornveta etc. biological attributes of fish populations.
Phyolgenetic relationship. (1 hour of lectures and 3 hours of practical per week).
Limnology (2 Credits)
Physical and chemical properties of both inland and sea water. Hydrology and
water cycles. Properties of natural and man-made lakes. Thermal properties and
stratification. (1 hour and 3 hours of practical per week).
Fish Ecology (2 Credits)
Ecology of fishes with special reference to distribution and natural history and
application of this knowledge for fisheries management and obtaining maximum
returns from fishery resources. Characteristics of the aquatic environment.
Organic production in aquatic fauna and flora-algal blooms and eutrophication;
plankton, and benthos, biomass assessment. Food and feeding habit of fish, food
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and habit selection, population, niche concept. Food chains. Reproductive
behaviour of and life cycles of some selected species. (1 hour of lectures and 3
hours of practicals/week).
Aquaculture (3 Credits)
Aims and types of aquaculture. History, present organization and status of
aquaculture in Nigeria. Principles of aquaculture - liming and pond fertilization;
food supply; growth rate and food conversion; selection of culture species,
introduction of exotic species and their implications. Water requirements.
Stocking, feeding and harvesting practices. Fish farm design. Economic
consideration of aquaculture. (2 hours of lectures and 3 hours of practical per
week).
Aquatic Flora and Fauna (2 Credits)
Study and identification of the characteristic flora and fauna of importance in the
fresh water and coastal swamps of the tropics. The ecology, utilization and
management of aquatic flora and fauna. Control of aquatic weeds in ponds –
chemical, mechanical and biological. (1 hour of lectures and 3 hours of
practical/week).
Fish Farming Techniques and Hatchery Management (3 Credits)
Artisanal and commercial fishing methods and importance in fishing boats,
trawlers and gears – hooks, traps and nets – different types of fish culture
techniques, monoculture, polyculture, selected breeding, intensive and extensive
culture in inland and brackish water, in rice fields, in floating cages and rafts.
Gear selectivity; electro fishing. Spawning methods; artificial fertilization;
incubation, rearing, harvesting and transportation of fry and fingerlings. Selection
and care of breeders; larvae and fingerlings. Control of weeds, parasites and
diseases in the hatchery, control of physiochemical properties of water. (2 hours
of lectures and 3 hours of practical/week).
Second Semester
Fish Nutrition (2 Credits)
Principles of fish nutrition. Chemistry and Nutritive value of various classes of
fish food. Nutrient requirements of fish. Nutrient sources and practical
consideration in fish feeding.
Fishing Gear Technology (2 Credits)
Study of types of gear and fishing craft. Properties of the materials used in the
construction of fish gears. Construction of hooks, traps and nets. Assessment of
efficiency of fishing gear. (1 hour of lectures and 3 hours of practical/week).
Fish Parasites and Diseases (2 Credits)
Identification, morphology, taxonomy, life history of fish parasites. The
ecological and pathological effects of parasites and diseases of fish.
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Epidemiology of parasites populations in water body. Common bacterial, fungal
and viral fish diseases and their control. Other enemies of fish. International
restriction blinding the transportation of fish across country boundaries. Fish
ponds and public health. (1 hour of lectures and 3 hours of practicals/week).
Elementary Seamanship and Navigation (2 Credits)
Important sea terminology; parts of a boat, strength of wind and state of sea.
Coast lights and light vessels. Measures for distance, depth, speed etc. launching
and boarding of small boats. Life saving and fire fighting equipments and
methods. Swimming. (1 hour of lectures and 3 hours of practicals/week).
Oceanography (2 Credits)
Study of the temperature and chemistry of sea water. Biological activities and
their distribution. Salinity, chlorinity, currents, tides, waves, sound and radiation
in the sea, conductivity diffusion, viscosity and dynamics of sea water.
Distribution and behaviour of plankton. Brackish water conditions and fauna.
Interrelationship of and physiological adaptations of marine organisms. (1 hour
of lectures and 3 hours of practicals/week).
Fish Pond Construction and Management (2 Credits)
Principles of fish pond construction. Preparation of ponds for stocking.
Management of flora and water quality, maintenance of ponds. Harvesting from
ponds. (1 hour of lectures and 3 hours of practicals/week)
Fish Adaptation and Physiology (2 Credits)
The different shapes and adaptive designs in fish in relation to the aquatic
environment. Natural environmental adaptation of fish, migration, reproduction,
feeding habits, salinity, temperatures and life cycles. Modified environmental
behaviour of fish to pressure, light, electrical field and noise. (1 hour of lectures
and 3 hours of practicals/week).
500 Level
First Semester
Fish Production and Management (2 Credits)
Practical aspects of handling and care of fish. Breeding of fish. Production of
fingerlings and fries; management of breeders; growers and other types of fish
and marine products; buildings and equipment needed in a fish farm; procurement
of feed and systems of feeding. Harvesting and marketing. Appraisal of
management structure and effectiveness of fisheries management policies.
Preparation of management plan for fisheries project.
Production of other Marine Products (2 Credits)
Ecology, life histories of crustacea and aquatic mollusk culture of shrimps,
oysters; crabs, crayfish, lobster, cockles, periwinkles, marine gastropods, frogs,
55

edible sea weeds and fresh water plants. Deep sea and shore farming of some
products. Processing and preservation of marine products. (1 hour of lectures
and 3 hours of practical/week).
Ornamental Fisheries and Aquaria Design (2 Credits)
Ornamental fish breeding, management and nutrition; design and maintenance of
various aquaria.
Nigerian Feeds and Feeding Stuffs (2 Credits)
Classification of foods, feeding stuffs and feed supplements. An extensive
coverage of the chemistry and nutritive values of succulent feeding stuffs,
concentrate feeds (cereals and legumes). Chemistry and Nutritive values of some
Nigerian grasses and legume species. Consideration of methods of their
biological value evaluation.
Fish Population Dynamics (2 Credits)
Fishing effort and catch per unit effort. Population estimation, age and growth;
natality and mortality. Computation of yields from given recruitment. Stock
assessment.
Fish Farming (2 Credits)
General surveying, site selection: Fresh water and brackish water pond
construction. Design and construction of dykes, sluice gates, drainage facilities,
tanks, ponds, pens, cages, rafts and other types of fish rearing facilities, design of
inland fish farms, pumping stations and fish hatcheries.
Administration and Programme Planning in Extension (2 Credits)
Concepts, theories, principles and guideline of administration, organization,
supervision as applied to extension; importance of programme planning in
extension. Principles and concepts of programme planning in agricultural
extension need, educative objective, learning experience, clientele participation,
plan of work, calendar of work. The role of good public relations, good
leadership and cooperation for an extension worker. Associations and
cooperatives; concepts of evaluation applied to agricultural extension
programmes.
Seminar (1 Credit)
Each student will be required to give a seminar in the final year and participation
in all departmental seminars.
Second Semester
Fishery Technology, Processing and Storage (2 Credits)
Post harvest spoilage; principles and methods of preservation, packaging, storage,
product evaluation and quality control. Estimation of nutrients in fish flesh.
Traditional versus modern preservation techniques.
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Fish Nutrition (2 Credits)
Principles of fish nutrition. Requirements for energy, protein, vitamins and
minerals, and non-nutrient components; feed computation and formulation
methods; the fish feed industry; feed pelleting; fish feed habits; feed evaluation;
practical considerations in fish feed. Feed formulation, feed mixing and
manufacture of feed on commercial scale.
Fish Economics (2 Credits)
Major economic constraints in fishery development; free access fishery,
sustainable yield curve and total revenue curve. Bionomic equilibrium, factor
rents, welfare economic theory and its relevance for fisheries; externalities in
fisheries; capital investment and depreciation of equipment; consumer and
consumption patterns; fishery resources and right of ownership.
Water Quality Management and Pollution Control (2 Credits)
Physical composition of water bodies; water chemistry and nutrient cycles;
sampling methods; management of selected marine, brackish and fresh waters.
Chemical, mechanical, and biological methods for maintaining and improving
water quality; biological, ecological characteristics of polluted water; effect of
pollution on fish planktons, benthic macro invertebrates, algae and water quality.
Farm Management and Fishery Business Management (2 Credits)
Fish farm planning and organization; farm budgeting; farm growth, problems of
organizing and managing fish farms under commercial and peasant systems. The
scope of fishery business and management, types of business management; types
of credit extended to fish farming; sources of credits and loans; marketing
arrangement; fish farm record and accounting; financial management.
Fisheries Policy and Legislation (2 Credits)
Fisheries Institution, Conservation strategies. Fisheries Policy and laws of
Nigeria. International Laws of the Sea.
Project (4 Credits)
Each student is required to choose and execute a special project under
supervision. Duration of the project is two semesters.
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2.3 FORESTRY AND WILDLIFE
2.3.1 Philosophy, Aims and Objectives of the Degree Programme
Production of graduates that are adequately equipped with the comprehensive
theoretical knowledge and practical skills required in productive ad senstable
forestry, and forestry products and wildlife resources. It has the specific
objectives of producing
- Graduates geared towards self employment.
- Graduates with sufficed nautical producing and extremes
skills in any aspect of forestry, and wildlife.
- Graduates that are relevant to industry and society and who can
contribute effectively to national and international goals in forestry and
wildlife resources.
2.3.2 Admission and Graduation Requirements
As stated in 1.3 and 1.4
2.3.3 Learning Outcomes
a) Regime of Subject Knowledge
Graduates should be able to determine the wealth of forest, catalogue resources
for sustainable exploitation
b) Competencies and Skills
- After training, graduate should be able to estable and manage forest
plantation or rear wildlife.
- Contribute effectively to national development goals
- Forestry and wildlife resources
- Appreciate the problems associated with forestry and wildlife and
professional solution.
c) Behavioural Attitudes
Graduates should be able to adapt to rural setting where bulk of forest resources
are and wildlife abound.
2.2.4 Attainment Levels
Graduates should be able to function effectively as foresters and wildlife experts.
They should be skilled any to understand problems peculiar to forest environment
and proffer solution.
2.2.5 Resource Requirement for Teaching and Learning
a) Academic and Non-Academic Staff
As stated in 1.6.1
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) Academic and Non-Academic Spaces
As stated in 1.6.2(a)
c) Academic and Administrative Equipment
As stated in 1.6.2 (b)
d) Library and Information Resources
As stated in 1.6.3
2.2.6 Course Contents and Description
The approved distribution and arrangement of the courses are presented as
follows:
100 Level
First Semester
Credits
1. Use of English I 2
2. Philosophy & Logic 2
3. Physical Chemistry 2
4. General Biology I (Botany/Zoo 2
5. Practical Biology 2
6. General Physics 2
7. Mathematics 2
8. Organic Chemistry I 2
9. Practical Chemistry 2
Sub-total 18 Credits
Second Semester
Credits
10. Use of English II 2
11. Nigerian People and Culture 2
12. Social Sciences 2
13. Inorganic Chemistry 2
14. Organic Chemistry II 2
15. Biology II 2
16. Use of Library 1
17. Mathematics 2
18. Practical Physics 2
200 Level
Sub-total
17 Credits
First Semester
Credits
1. Climatology and Biogeography 3
2. General Agriculture 3
3. Anatomy and Physiology of Farm Animals 2
4. Crop Anatomy, Taxonomy and Physiology 2
5. Principles of Soil Science 2
6. Principles of Agricultural Economics 2
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7. Principles of Forestry (Introduction to
Forestry Resources Management) 2
Sub-Total
16 Credits
Second Semester
Credits
8. Principles of Animal Production 2
9. Principles of Crop Production 2
10. Principles of Food Science and Technology 2
11. Introductory Agricultural Bio-Chemistry 2
12. Introduction to Computers 3
13. Introduction to Fisheries & Wildlife 2
14. Introduction to Home Economics 2
15. Entrepreneurial Studies I 2
Sub-Total 17 Credits
Total 35 Credits
All courses are core courses for Agriculture, Fisheries and Forestry.
300 Level
First Semester
Credits
1. Principles of Silviculture 2
2. Resource Inventory and Mensuration 3
3. Natural Eco-Systems 3
4. Introduction to Forest andWildlife Management 2
5. Introduction to Agricultural Extension and
Rural Sociology 2
6. Wood Formation and Properties 2
7. Principles of Plant Protection 2
Sub-Total 16 Credits
Second Semester
Credits
*8. Forest Economics 2
*9. Forest Aerial and Ground Survey 2
*10. Forest Engineering 3
*11. Wildlife Population Analysis 2
*12 Forest Bio-Metrics 2
*13. Wildlife Ecology and Management 2
*14. Forest and Wildlife Pests
and Diseases 3
*15. Entrepreneurial Studies II 2
Sub-total 18 Credits
Total Credits = 34
*Core Courses
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400 Level (Practical Year)
Forestry/Wildlife
Credits
1. Forest Inventory and Management Plant 3
2. Silviculture Techniques 2
3. Remote Sensing and Mapping 2
4. Harvesting, Processing and Wood Utilization 2
5. Forest Operations 2
6. Agroforestry & Plantation Technology 3
7. Zoo and Parks Management Techniques 2
8. Training in Firearms and Ballistics 2
9. Museum and Harbarium Techniques 2
10. Wildlife Ecological Survey 2
11. Aerial and Ground Survey 2
12. Report Writing 2
13. Saw Milling 2
14. Wood Seasoning & Preservation 2
Total
30 Credits
500 Level
First Semester
Credits
1. Multiple Land Use 2
2. Forest Management and Economics 2
3. Forest and Wildlife Policy, Law and Admin. 2
4. Silviculture 2
5. Forest Soils 2
6. Forest Genetics and Tree Breeding 2
7. Forest Pests, Diseases and Forest Protection 2
8. Seminar 1
9. Wood-based Panel Products 2
10. Project 2
Sub-Total 19 Credits
Second Semester
Credits
9. Management of Game Birds 2 Elective
10. Forest Mensuration 2
11. Forest and Wildlife Biometrics 2
12. Wildlife Nutrition 2
13. Forest Industries and Timber Quality Control 2
14. Wildlife Management and Utilization 2
15. Wood Processing and Pulping Process 2
16. Forest and Wildlife Extension and Education 2 Elective
17. Project 2
18. Pulp and Paper Technology 2
Sub-Total 20 Credits
Total = 32 Credits minimum
36 Credits (with Electives)
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Principles of Silviculture (2 Credits)
Introduction to Silviculture
Analysis and study of problems of raising tree crops. Natural and artificial
regeneration nursery techniques. Application of principles for establishment and
maintenance of forest for various purposes. Taungya and other silvicultural
practices. (1 hour of lectures and 3 hours of practicals per week).
Resources Inventory and Mensuration (3 Credits)
Forest resources sampling and enumeration techniques – including timber and
wildlife. Measurement and estimation of timber in logs and forest stands.
Inventory instruments and their use. 2 hours of lectures and 3 hours of practicals
per week.
Natural Ecosystems (3 Credits)
Distribution, structure and dynamics of land and fresh water ecosystems. The
flow of energy and materials through natural ecosystems. The importance of
conservation. Tree identification. (2 hours of lectures and 3 hours of practicals
per week).
Introduction to Forest and Wildlife Management (2 Credits)
Organization of forest resources. Morphology, taxonomy and ecology of tropical
trees. Forest production activities, forest protection and the regulation of harvest
for sustained yield. Preparation of working plans. Solving managerial problems.
Introduction to operations research in forestry. (1 hour of lectures and 3 hours of
practical per week).
Wood Anatomy, Wood Formation and Properties (2 Credits)
Structure, properties, identification and characteristics of wood. Anatomical
features of wood formation. (1 hour of lectures and 3 hours of practicals per
week).
Introduction to Forestry/Wildlife Extension (2 Credits)
The need for forestry extension. Forestry extension in the world and in Nigeria,
basic philosophies behind agricultural extension work. The institutional setting of
forestry extension. Basic concepts and principles of rural sociology to
understanding of rural situation and conflict management. Importance of rural
communities and institutions, social stratification, social processes and social
changes in rural areas. Leadership in rural communities, role and functions of
rural leaders. Development of rural community leaders. The extension agent and
the rural community. Communication techniques and strategies of change.
Various agricultural extension teaching methods, aids and their use.
Principles of Plant Protection (2 Credits)
The major pests, insects, fungi, bacteria, viruses and nematodes, weeds and other
diseases of tropical crops and stored products. Definition of pests. Study of
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insects pests of major local crops, their significance and principles of control.
Study of the effects of diseases caused by virus, bacteria, fungi and nematodes.
Control of these diseases. Effect of weeds on crops and livestock and the
principles and methods of control of weeds. Brief outline, shortcomings and
advantages of different pest assessment and pest control methods. Strategies of
integrated pest control and pest management.
Second Semester
Forest Economics (2 Credits)
Definition of forest goods and services; application of economic principles to
forest resources; decision making in single and multiple resource use; cost-benefit
analysis. (1 hour of lectures and 3 hours of practicals per week).
Forest Aerial and Ground Survey (2 Credits)
Ground survey instruments. Boundary and topographic survey of selected project
areas. Scribing, type preparation and mapping. Preparation of maps from aerial
photographs. Interpretation of aerial photographs and satellite imagery. (1 hour of
lectures and 3 hours of practicals per week).
Forest Engineering (Forest Operations) (3 Credits)
Design, construction, drainage and maintenance of forest roads, bridges, dams and
buildings; logging and transportation. Planning, analysis and supervision of
operations. ( 2 hours of lectures and 3 hours of practicals per week).
Wildlife Ecology and Management (2 credits)
Organisation of wildlife resources. Wildlife in relation to their environment.
Factors affecting the distribution and abundance of wildlife. Interrelationship
between climate, soil, vegetation, geologic history and wildlife population
characteristics as related to re-production and mortality factors. Movement,
behaviours, lifecycles, reproduction, food and food habits of wildlife. Nature and
efficient usage of rangeland in West Africa. Methods of range assessment and
management. (1 hour of lectures and 3 hours of practicals per week)
Forest and Wildlife Pests and Diseases (3 Credits)
The major pests and diseases of forest trees. Taxonomy, biology and method of
control of these major pests and diseases of forest trees and wildlife. (2 hours of
lectures and 3 hours of practicals per week).
Forest Biometrics (2 Credits)
Application of basic biometric techniques to problems in forest resource
management, Distribution, sampling and tests of hypotheses. (1 hour of lectures
and 3 hours of practicals per week)
.
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500 Level
First Semester
Multiple Land Use (2 Credits)
Nigeria’s land resources; attitudes and conflicts; strategies for resolution of
conflicts, integrated use of land for forestry, wildlife, fisheries and agricultural
purposes. Formulation of management policies for land areas. Decision making
in the allocation of land for forestry, wildlife and agriculture; legislation relating
to land and environmental planning.
Forest Management and Economics (2 Credits)
Principles of sustained yield; yield control and management for optimization of
set objectives; systems approach to forest management, use of analytical
procedures in forest management and utilization decisions; forest goods and
services. Market trends and factors affecting their demand and supply;
Application of economics principles to decision making in forestry; project
evaluation. Forestry and economic development.
Forest and Wildlife Policy, Law and Administration (2 Credits)
Forest, wildlife and related natural resource polices; planning effective use of
forest resources; structure of wildlife administration; problems of conserving
forest and endangered species. Nigerian Law in natural resources management,
Administration and wildlife conservation for economic and recreational uses,
problems of wildlife conservation in Nigeria.
Silviculture (2 Credits)
Major forest types of the tropics and silvicultural systems employed in their
management, plantation and nursery practices; seed technology with special
reference to trees.
Forest Soils (2 Credits)
Understanding of soil dynamics and influence upon forest composition; stand
regeneration, tree vigour and tree growth rate; forest soil physics, chemistry and
microbiology, soil moisture movement; forest nursery soil management; forest
soil fertility determination, maintenance and improvement with special reference
to tropical conditions.
Forest Genetics and Tree Breeding (2 Credits)
Inventory, selection and conservation of basic genetic material for mass
production of improved strains for silviculture. Theory, practice, methods of
consequences of breeding tree crops; principles underlying choice of species;
quantitative genetics in forest tree improvement. Economics of tree breeding; tree
breeding programmes; principles, establishment and management of seed
orchards.
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Forest Pests, Diseases and Forest Protection (2 Credits)
Taxonomy and biology of major pests and diseases of forest trees. Principles
underlying disease and pest control; genetic and environmental control; fire use
and control; protection against encroachment; diseases and illegal felling.
Seminar (1 Credit)
Each student is expected to prepare and deliver a seminar in the final year.
Wood-based Panel Products (2 Units)
Principles of panel production. Wood chips, flakes and fibre conversion process.
Properties of wood adhesives and addictive.
Manufacturing techniques and mechanical characteristics of particular board,
fibre and wood-cement boards. Dimensional stability of panel products. Quality
control and marketing of panel products.
Second Semester
Management of Game Birds (Ornithology) (2 Credits)
Classification, structure, ecology and economic importance of birds and avifauna
of Africa; distribution and identification of game birds; management techniques.
Forest Mensuration (2 Credits)
Advanced sampling method in inventory; volume estimation and volume table
construction; growth increment determination; construction of management
tables.
Forest and Wildlife Biometrics (2 Credits)
Practical concepts in the design and analysis of experiments on tree crops and
wildlife. Survey techniques as they relate to forestry problems. Processing of
resource inventory and mensuration data for management purposes. Application
of multivariate analysis to forestry and wildlife. Basic techniques in Survey
Sampling and design.
Wildlife Nutrition (2 Credits)
Principles of nutrition of wildlife; Nutrient composition of wildlife foods; nutrient
requirements of wildlife for various physiological processes; feed formulation,
ration preparation and general methods of feeding.
Forest Industries and Timber Quality Control (2 Credits)
Forest based industries including furniture, sawmills, plymill, fibre board,
chipboard, and particleboard mills, determination of timber quality and its control;
inspection, sampling and grading; wood protection; minor forest based industries
e.g. charcoal production, cellulose derivatives industry; marketing of forest
resources; citing of forest industries.
65

Wildlife Management and Utilization (2 Credits)
Wildlife production; harvesting strategies and problems of game cropping; “bush
meat” processing methods; traditional uses of wildlife and wildlife products;
hunting techniques, game ranching and domestication; growth behaviour and
reproduction of animals in captivity; food habit and food preferences. Design of
paddocks, animal houses and cages. Husbandry techniques and health care in
captivity. Bee keeping.
Wood Processing and Pulping Process (2 Credits)
Evaluation of quality of standing trees. Felling and logging techniques; wood
conversion and processing; wood seasoning and preservation; machining, gluing,
preservation and finishing; charcoal production, chemical processing of pulp and
paper.
Forest and Wildlife Extension and Education (2 Credits)
Management interpretation to include methods and techniques for communicating
values of forestry, parks, game reserves and other wildlands. The role of the
extension agent in providing organizational and administrative support in
Forestry. Training programmes for extension workers in forestry and wildlife.
Project (4 Credits)
Each student in the forestry and wildlife option is required to choose and execute
a special project under supervision. Duration of the project is two semesters.
Pulp and Paper Technology (2 Units)
Raw materials for pulp and paper production. Wood pulping techniques:
mechanical, chemical, semi-chemical and thermo-mechanical pulping. Pulp
bleaching and bleaching agents. Waste paper recycling. Paper production – mat
formation, sizing, dye application, pressing and drying. Physical and mechanical
properties of paper, paper products – writing paper.
66

2.4 WATER RESOURCES MANAGEMENT AND AGRICULTURAL
METROLOGY
The Benchmark Minimum Academic Standards are for degree programmes in
Water Resources Management and Agricultural Meteorology with the following
options:
i) Water Resources Management and Hydrology option
ii) Agricultural Meteorology option.
Currently courses are mounted in Climatology, theoretical and applied
meteorology, hydrology and water resources management as well as aspects of
Water Resources Engineering. In addition courses in other relevant applied areas
have been mounted.
2.4.1 Philosophy and Objectives of The Programme
Philosophy
The primary philosophy that guides the training of students under this program is
the production of skilled manpower that is furnished with the comprehensive
information required to:
i) Handle the problems of water resources in the area of distribution and
availability, management and mode of extraction for domestic agricultural
and industrial uses. It will also provide basic training required in the
sustainable development of drainage basins. Thus introductory and core
courses including practical are mounted in hydrological processes and
analysis as well as in Water Resources Development and Management.
ii)
Handle the problems of climate as it affects Agricultural practices
including specific effects on animal production, Food Crop Production,
Forestry and Aquaculture Production. Furthermore it will provide the
basic training needed for understanding current environmental problems
on land, ocean and atmosphere. Therefore introductory and core courses
including practical are mounted in climatological processes and analyses,
basic Meteorology/Climatology and applied aspects as related to Water
Resources, Agriculture and Environment in General.
The training program is mounted through classroom instruction,
Laboratory practical, field demonstration and workshop practice.
Objectives
From the Philosophy stated above, the major objectives of the program are:
i) To develop an effective and operational method of water resources
exploration and exploitation for improving the quantity and quality of
potable water and pedal out water related diseases.
67

ii)
iii)
iv)
To produce competent manpower with adequate practical background in
the development and management of water resources schemes in the area
of exploration, exploitation, quality monitoring as well as distribution for
municipal, Industrial and agricultural uses.
To contribute to the achievement of the national goal on food security and
poverty alleviation through objective assessment of impact of climate
change, climate variability and extremes on agriculture and the livelihoods
of peasant farmers.
To evolve effective ways of preventing and reducing climate related
agricultural losses (Crop and Animals) and protecting agricultural land
resources from ecological degradation arising from meteorological
hazards.
v) To enhance the development of suitable techniques for accurate prediction
of weather elements which affect farm planning and operation as well as
post harvest storage.
vi)
To produce competent manpower with adequate practical background and
basic knowledge of the climatic environment and its effects on terrestrial
ecosystem and man’s agricultural endeavor, including marine and
aeronautical enterprises. General expectations include ability to make
reliable seasonal weather forecasts for the schedule of farm operations and
agricultural practices in general.
2.4.2 Admission and Graduation Requirements
UME Entry Mode: Credit Passes in 5 WASCE/GCE/NECO subjects including
English, Mathematics, Chemistry and Geography with at least a pass in Physics;
Biology & Agric Science.
Direct Entry: “A” Level passes in Mathematics, Chemistry, Physics or
Geography. Also Holders of HND or its equivalent in Agric or Civil Engineering
or other related courses (provided the “O” Level requirements have been met),
can be admitted into 200 Level.
Requirements for Graduation
Apart from prescribed courses that should be passed, students are also expected to
spend a period of six (6) months in relevant private and/or government agencies
in order to expose them to the professional environment.
At the end of the program, the products are expected to:
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i) He/she must have passed all the University COMPULSORY courses.
ii) He/she must have passed all Departmental/College CORE courses and
required electives.
iii) He/she must not have spent more than two additional years above
prescribed minimum duration specified.
iv) He/she must not have less than a CGPA of 1.0 at the end of the program.
The distribution of the units is as shown below:
4 Years Program 5 Years Program
a. University Compulsory Courses
i. General Studies 5 10
Ii Other Compulsory Courses: Agro. Met 50 30
Water 48 28
100 Level Courses 30
b. Departmental Core Courses
i. 200 Level 8 8
Ii 300 Level 24 24
Iii 400 Level Agro. Met 16
Water 16
Agro. Met 3
Water 2
Iv 500 Level Agro. Met 23
Water 21
Agro. Met 10
Water 9
V Industrial training 16 16
Electives 15 15
Minimum Agro. Met 157
Water 153
Agro. Met 174
Water 172
2.4.3 Learning Outcomes
Cognitive Abilities and Skills
At the end of the programme, graduates should be able to:
- handle problems of water resources management with respect to
extraction and distribution for domestic, agriculture, industrial etc,
uses.
- deal with the sustainable development of drainage basins
- deal with problems arising from climate as they affect agricultural
practices like livestock, enable agriculture, aquaculture and forestry.
- understand environmental problems and proffer solutions to them
etc.
Practical Skills
The graduate of the programme should possess practical skills in the
handling and usage of hydrological equipment and be able to carry out
analysis of data generated from them.
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- Hydrological equipment and be able to carry out analyses of data
generated from them.
- Use the data so generated and analysed for Water resources
development and Management
- Generate meteorological and climatological data with the
appropriate equipment and tools.
- Process and analyse the data for use in agricultural planning and
development; and other applications related to water resources and
environmental management e.g. floods, droughts etc.
Behavioural Attributes
The graduate of the programme should appreciate that there is dignity in
labour through competence in conception, planning, execution, monitoring
and evaluation of various agricultural production enterprises, and
The graduate should be able to adapt to the socio economic and
cultural situations of rural setting and integrate with rural community
dwellers.
2.4.4 Attainment Levels
Graduates should be able to function effectively as farmers. Moreover, they
should be able to address familiar as well as unfamiliar problems efficiently and
accurately such as to benefit the community who will learn from them.
Regime of subject knowledge
From the regime of their knowledge acquired Graduates should be able to
function effectively in advisory capacity to farmers in the areas of Water
Resources utilization and Agrometeorological information moreover they should
be able to address familiar as well as unfamiliar problems efficiently and
accurately such as to benefit the community who will learn from them.
In addition, students should be taken on excursion to relevant agricultural
enterprises.
Competencies and Skills
• Graduates will have competence in conceptual, management and
entrepreneurial skills;
• Graduates will acquire practical and analytical competence to enable them
manage sustainable agricultural production schemes;
• Graduates will be equipped with data processing skills in all agricultural
disciplines and have ability to interpret data to provide solutions to
agricultural problems;
• Graduates will have competences in communication skills and be able to
present research/field reports with convincing arguments clearly either in
writing or orally;
• Graduates will be equipped with information technology skills required
for global communication; and
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• Graduates will have skills in participatory approach to conservation and
utilization of renewable natural resource with a view to enhancing rural
development.
Learning methods will include lectures, practicals, tutorials, seminars, field trips,
industrial attachments, internet browsing, assignments/continuous assessment,
test/term papers.
2.4.5 Resource Requirements for Teaching And Learning
a) Academic Staff and Non-Academic Staff
As in 1.6.1
e) Academic and Non-Academic Space
Academic Physical Spaces
The NUC approved guidelines are as follows:
i. Professors 18.5 m2
ii. Other Academic Staff 13.5 m2
iii. Faculty Officer 13.5 m2
iv. Other Senior Staff 13.5 m2
v. Research space allowance 16.5 m2/member of staff
vi. Classroom space 0.7 m2/student
vii. Other department, office and storage space 0.7 m2/student
viii. Seminar room 0.2m2/student
ix. Laboratories 7.5 m2/student
x. Drawing room 5.0 m2/student
xi. Farm ½ hectare/student
c) Administrative Facilities
As in 1.6.1
d) Library and Information Resources
There should be fully computerized library stocked with current books,
Journals and periodicals and audiovisuals, photocopiers, microfilms CD -
ROMS etc.
- Computers for teaching purposes
- Audio visual aids
2.4.6 Course Content and Description
First Semester
100 Level
Course Core Course Title U L T P
BIO 101 General Biology I 2 2 - -
BIO 191 Practical Biology 1 1 - - 1
CHM 101 Practical Chemistry 3 3 - -
CHM 191 Practical Chemistry 1 1 - - 1
MTS 101 Algebra 3 2 1 -
PHS 101 General Physics 1 3 2 1 -
PHS 191 Physics Laboratory 1 1 - - 1
GNS 101 Use of English 2 2 - -
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GNS 103 Introduction to Social Problems 2 2 - -
GNS 102 Introduction to Nigerian History 1 1 - -
Total No. of Units 19 15 2 4
Second Semester
Course Code Course Title U L T P
BIO 102 General Biology II 2 2 - -
BIO 192 Practical Biology II 1 - - 1
CHM 102 Intro. Organic Chemistry I 2 2 - -
CHM 104 Intro. Inorganic Chemistry I 2 2 - 1
CHM 192 Practical Chemistry II 1 - - 1
MTS 102 Calculus and Trigonometry 3 2 1 -
AEM 102 General Physics II 2 2 - -
PHS 102 Physics Laboratory II 2 - - 1
PHS 192 Physics Laboratory II 1 - - 1
Total No. of Units 16 12 1 3
Key
U - Units
L - Lecture Units
T - Tutorial Units
P - Practical Units
200 Level
First Semester
Course Core Course Title U L T P
WMA 201 Introductory Meteorology 3 2 1 -
MCE 205 Fluid Mechanics I 2 2 - -
STS 201 Applied Statistics 3 2 1 -
CPP 201 Principles of Crop Production 3 2 - 1
CSC 201 Computer Programming I 3 2 - 1
SOS 211 Principles of Soil Science 2 1 - 1
GNS 203 Logic and History of Science 2 2 - -
MTS 201 Mathematical Foundations 3 2 1 -
Total No. of Units 21 15 2 5
Second Semester
Course Code Course Title U L T P
WMA 204 Elements of Hydrology 2 2 - -
WMA 202 Intro. Climatology & Biogeography 3 3 - -
CSC 202 Computer Programming II 3 2 - 1
CHM 202 Analytical Chemistry I 2 2 - 1
APH 202 Introduction to Animal Agriculture 3 2 - 1
GNS 202 Elements of Politics & Government 1 1 - -
MTS 232 Ordinary Diff. Equations 2 2 - -
Electives (Minimum) 2 2 - 1
Total No. of Units 18 15 - 4
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Electives
MCE 309 Strength of Materials 2 2 - -
WMA 210 Elements of Geo-Science 2 2 - 1
AEM 212 Principles of Agric. Economics 2 2 - -
MTS 242 Mathematical Methods 3 2 1 -
300 Level
First Semester
Course Code Course Title U L T P
WMA 301 Surface Hydrology I 2 2 - -
WMA 303 Groundwater Hydrology I 2 2 - -
CVE 303 Hydraulics I 2 2 - -
MCE 305 Fluid Mechanics II 2 1 - 1
WMA 307 Water Resources of Nigeria 2 2 - -
WMA 309 Agro-meteorology I 2 2 - -
WMA 313 Hydro-met Instrumentation and
Network Design 2 2 1 1
EHS 311
Introduction to Entrepreneurship
Studies
Total No. of Units 19 18 - 5
Electives
FMW 315
Remote Sensing & Mapping
Techniques 3 2 - 1
STS 203 General Statistics 2 2 - -
FWM 210 Intro. To Forest Res. Management 2 2 - -
MTS 233 Real Analysis 3 2 1 -
CVE 302 Concrete Structures 3 2 1 -
CHM 305 Environmental Chemistry 2 2 - -
STS 343 Sampling Techniques 2 2 - -
Second Semester
Course Code Course Title U L T P
WMA 302 Groundwater Hydrology II 2 2 - -
CVE 304 Hydraulics II 3 2 - 1
WMA 308 Synoptic Meteorology 2 2 - -
WMA 314 Surveying & Photogrammetry 3 2 - 1
WMA 316 Agro-meteorology II 3 2 - 1
WMA 322 Surface Hydrology II for Water 3 2 1 -
WMA 320 Field Work 1 - - -
PHS 364 Energy and Environment 3 2 -
Total No. of Units 21 15 1 3
Electives
FMW 304 Aerial and Ground Survey 3 2 - 1
CVE 312 Soil Mechanics 3 2 - 1
STS 352 Experimental Design 1 3 2 - 1
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STS 394 Experimental Design I (Practical) 1 - - 1
WMA 318 Water Quality Assessment
And Pollution Control 2 2 - -
CVE 322 Water Supply Engineering 2 2 - -
400 Level
Water Res. Management & Hydrology Option
First Semester
Course Code Course Title U L T P
WMA 401 Prin. of Soil & Water Conservation 2 2 - -
WMA 403 Principle of Irrigation 3 2 - 1
WMA 407 Tropical Water System I 3 2 1 -
WMA 409 Water Quality Assessment 3 2 1 -
WMA 411 Hydrometeorology III 3 2 - 1
WMA 413
Agro-met. Instrumentation &
Network Design II 2 1 - 1
CVE 421 Waste Water Engineering 2 2 - -
Total 20 15 2 4
Electives
ARD 201 Intro. To Rural Sociology & Community
Development 3 2 1 -
FWM 314 Principles of Agro-Forestry 2 2 - -
Second Semester
Industrial Training
WMA 402 Industrial Training Practical 6 - - 6
WMA 404 Industrial Training Field Assessment 4 - - 4
WMA 406 Industrial Training Report 4 - - 2
WMA 408 Industrial Training Seminar 2 - - 2
Total No. of Units 16 - - 16
400 Level
Agricultural Meteorology Option
First Semester
Course Code Course Title U L T P
WMA 401 Prin. Of Soil & Water Conservation 2 2 - -
WMA 403 Principle of Irrigation 3 2 - 1
WMA 407 Tropical Water System I 3 2 1 -
WMA 411 Agrometeorology III 3 2 1 -
WMA 413 Hydro-meteorological Instrumentation
& Network Design II 2 1 - 1
WMA 415 Weather Analysis & prediction 3 1 - 2
CPP 301 Crop Production I 3 2 - 1
Total No. of Units 21 14 2 6
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Electives
ARD 201 Introduction Rural Sociology &
Community 3 2 1 -
FWM 314 Principles of Agro-Forestry 2 2 - -
ARD 401 Agricultural Communication 2 2 - -
EMT 401 Environmental Monitoring System
& Techniques 3 2 1 -
WMA 417 Principles of Aeronautical &
Marine Meteorology 2 2 - -
Second Semester
Industrial Training
WMA 402 Industrial Training Practical 6 - - 6
WMA 404 Industrial Training Field Assessment 4 - - 4
WMA 406 Industrial Training Report 4 - - 2
WMA 408 Industrial Training Seminar 2 - - 2
Total No. of Units 16 - - 16
500 Level
Water Res. Management & Hydrology Option
First Semester
Course Code Course Title U L T P
WMA 501 Hydro-Meteorological Forecasting 2 1 - 1
WMA 503 Water Res. Planning & Management 3 3 - -
WMA 511 Agro-met. Instrumentation &
Observation and Network Design 3 2 - 1
EMT 511 Ecological Disasters and Control 2 2 - -
WMA 515 Seminar 2 - 2 -
CVE 521 Hydraulic Structures I 2 2 - -
EMT 501 Environmental Law 2 2 - -
Total 16 12 2 3
Electives
CPP 501 Methods of Field Experimentation 3 2 - 1
AEM 505 Research Methods 3 2 - 1
Second Semester
Course Code Course Title U L T P
WMA 502 Hydro-Meteorological Forecasting II 2 2 - -
CVE 502 Irrigation & Drainage Engineering 3 2 - 1
WMA 510 Watershed Management 3 2 - 1
WMA 599 Project 6 - - 6
Electives (Minimum) 3 2 - 1
Total No. of Units 17 10 - 9
Electives
EMT 306 Environmental Impact Assessment
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Compulsory) 3 2 1 -
EMT 504 Waste Water Management 3 2 - 1
WMA 516 Water Res. And Public Health 3 2 - 1
CVE 522 Hydraulics Structure II 2 2 - -
500 Level
Agricultural Meteorology Option
First Semester
Course Code Course Title U L T P
WMA 501 Hydro-Meteorological Forecasting I 2 1 - 1
CPP 501 Methods of Field Experimentation 2 1 - 1
CPP 505 Crop Production II 3 2 - 1
WMA 507 Agro-meteorology IV 2 2 - -
WMA 511 Agro-meteorological Instrumentation 3 2 - 1
Observation and Network Design
WMA 515 Seminar 2 - 2 -
EMT 501 Environmental Law 2 2 - -
Total No. of Units 16 10 2 4
Electives
AEM 501 Research Methods 3 2 - 1
EMT 505 Ecological Disaster and Control 2 2 - -
SOS 511 Soil Fertility and Plan Nutrition II 2 2 - -
CPP 503 Crop Production Systems 3 2 - 1
Second Semester
Course Code Course Title U L T P
WMA 502 Hydro-Meteorological
Forecasting II 2 2 - -
WMA 508 Agro-met Methods & Applications 3 2 1 -
HRT 508 Organic and Urban Farming 3 2 - 1
WMA 512 Tropical Weather System II 3 2 1 -
WMA 599 Project 6 - - 6
Electives (Minimum) 3 2 - 1
Total No. of Units 20 12 2 8
Electives
*EMT 306 Environmental Assessment 3 2 1 -
CVE 502 Irrigation & Drainage Engineering 3 2 - 1
FIS 310 Oceanography 2 2 - -
Course Synopses
WMA 201 Introductory Meteorology (3 Units)
General properties of the atmosphere; composition and structure of the almosphere.
Basic gas laws applicable to the almosphere. Principles of atmospheric statistics. Radial
energy in the atmosphere, solar radiation; Effective radiation and radiation balance.
Heat-exchange in the soil, water and atmosphere. Heat regime of the soil and bodies of
water principle of almosphere thermodynamics. Heat transfer in the almosphere-air
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temperature, vertical distribution of air temperature; water cycles in the almosphere.
Evaporation and methods of measurement. Condensation of water vapor, cloud types and
cloud classification. Network of meteorological stations-observation times and the
transmission of information.
WMA 202: Introductory Climatology And Biogeography (3 Units)
Basic definitions and explanations in Climatology and Biogeography. Climatological
problems and investigation methods. Relationships with Meteorology, Biogeography and
Hydrology. Climatological data processing methods; basic factors of climate formation,
influence of relief on climate and plants. Geographical distribution of climatic elements,
plants and animals. Climate and soil. The concept of adaptation in plants and animals.
Classification of climates and biogeography of the earth.
WMA 204 Elements Of Hydrology (2 Units)
Definition, scope and application of hydrology. The concept of hydrological cycle and
drainage basin characteristics; Precipitation: Forms, types etc. and measurements.
Factors affecting interception, evaporation, evapo-transpiration, surface run-off and
subsurface flow. Determination and analysis of infiltration, percolation and permeability.
Aquifers and Groundwater movement.
WMA 210: Elements of Geo-Science (3 Units)
Definition, Scope and approaches to Geo-science. The nature, composition and
classification of the earth’s system (open systems, closed systems, matter and energy
classification of rocks).
Environmental processes; the atmosphere, earth’s-atmosphere and energy system. The
inter-relationship between the atmosphere, hydrosphere, lithosphere, biosphere and man.
Lithologic and hydrologic cycle, denudation processes, action of flowing water and
erosion, flood plan features and characteristics of wetlands; deltas, classification of types
of relief, biogeochemical cycle; man’s interaction with natural environment and energy
system.
Composition of the Earth’s crust; minerals and rocks (classifications of rocks); Lithologic
cycle; classification of types of relief; denudation processes; action of flowing water and
erosion; flood-plain features, deltas; biogeochemical cycle.
WMA 301: Surface Hydrology 1 (2 Units)
Pre-requisite: WMA 204
Precipitation, Analysis of data: Thiessen, Isohyetal and Arithmetical method of
computations. Detection of missing data, Double mass curve, Intensity-Depth-Durationfrequency
analysis.
Evapo-transpiration, Water budget and energy budget methods of determination of
reservoir evaporation – Evapo-transpiration from climatological data –Penman method.
Streamflow: Discharge volume and depth of runoff. Average annual runoff, seasonal
runoff. Relation between water levels and discharges – rating curves. Stream-flow
hydrograph. Overland flow.
Unit hydrograph: derivation of unit hydrograph, synthetic unit hydrographs. Application
of unit hydrographs.
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Sediment Transport: Erosive action of rivers, suspended load and bed load.
Lake and Reservoirs: hydrology of lakes and reservoirs. Inflow-outflow balance of
lakes. Heat and temperature balance in lakes. Rivers, estuaries, Salinity, waves and
current. Swamps and mashes. Principles of Oceanography.
WMA 302: GROUND WATER HYDROLOGY II (2
Units)
Pre-requisite: WMA 303
Non-steady radial and rectilinear flows in aquifers. Well pumping tests. Theis and Jacob
methods, multiple well systems. Types of wells, Methods for well construction. Well
drilling methods: Cable tool, rotary and reserve rotary; well design, development and
maintenance. Evaluation of aquifer behavior and water quality.
Analysis and interpretation of water level maps, laboratory determination of permeability,
porosity, compressibility and velocity of flow. Ground water in Nigeria, groundwater
data analyses.
WMA 303 Groundwater Hydrology I (2 Units)
Pre-requisite: WMA 204
Origin, occurrence and role of groundwater. Basic definitions of terms in groundwater
studies, classification of aquifers; aquifer parameters, porosity, specific yield,
permeability, transmissivity, storativity, anisotropy and heterogeneity.
Groundwater geology; rock types and aquifers, geologic processes and aquifers; typical
sedimentary rock aquifers. Exploration of groundwater, geological and geophysical
methods (Surface and sub-surface). Equation of groundwater flow; Darcy’s law and
simple applications. Steady radial and rectilinear flows in aquifers.
WMA 307: Water Resources Of Nigeria (2Units)
Rainfall; Pattern, spread and quantity. Daily, monthly and yearly rainfall in different
regions of the country. Rivers in Nigeria; Main rivers and their flows, average flow,
maximum and minimum flow, annual yields. Rivers Niger, Benue, Ogun, Kaduna,
Sokoto, Rima, Hadejia, Jamaire, Gurara, etc.
Lakes and reservoirs: Natural and artificial lakes. Reservoirs above dam – Kainji, Jebba,
Tiga Dams and Reservoirs etc. Reservoirs behind small and medium earth dams in
different States in Nigeria.
Tidal and Saline water in the coastal areas.
Groundwater: exploitation through Boreholes and Tube wells.
Use of Water: irrigation for agriculture, water supply and wastewater engineering,
navigation, hydropower generation, environmental sanitation, industrial use, etc.
Agencies: Federal Ministries of Agriculture and Water Resources. Water Corporations,
Department of Waterway and Navigation, River Basin Development Authorities,
Research Institutes, Universities.
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WMA 308: Synoptic Meteorology (2Units)
Pre-requisite: WMA 201
General information on synoptic Meteorology. Methods of Long and Short range
weather forecasts. Basic synoptic codes-prospects of using meteorological satellite dataelements
of world weather watch; compilation and analysis of weather charts.
Analysis of the fields of meteorological elements.
Air masses – their classification and properties; Atmospheric forms. Cyclone activity,
Macro-synoptic processes and Long-range weather forecast; Laws of general atmospheric
circulation; peculiarities of circulation in various areas of the globe.
WMA 309: Agrometeorology I (3 Units)
Pre-requisite: WMA 201, 202, CPP 201
Focus of Agrometeorology, Classification of Agro-meteorological indices.
Instrumentation and method of observation of Agro-meteorological indices. The thermal
based Agro-meteorological indices; Temperature (Soil and air), radiation and
photoperiods. The moisture-based indices; precipitation (rainfall, dew, fog), humidity
evaporation and evapotranspiration. Evaluation of crop evaporation by lysimeters.
Indirect estimation of evaporation, Penman, Thornthwaite, Blarnye-Criddle and Oliver’s
method. Installation of Agro-meteorological stations.
WMA 318: Water Quality Assessment And Pollution Control (2 Units)
Pre-requisite: CHM 202
Solvent properties of water, principles of physico-chemical analysis, major ionic
components of natural water. Chemistry of natural waters, water quality requirements
standards for potable water, irrigation and livestock. Types of water, litholical control of
surface and ground water.
Water Pollution Studies: Sources, fate, pathways and effects of water pollution,
Chemical, Mechanical and Biological methods of maintaining and improving water
quality.
WMA 313: Hydro-Meteorological Instrumentation and Network Design I
(3 Units)
Pre-requisite: WMA 202, 204
Meteorological data: sunshine hours, radiation, relative humidity and wind speed.
Precipitation: Location, Recording and non-recording gauges. Evaporation and
evapotraspiration. Pan evaporation, soil evaporimeters and lysimeters, short and long
wave radiation, indirect methods.
Network design: General principles for design of networks, general requirements,
optimum network, minimum network, optimum use of existing stations in organizing a
minimum network. Data to be considered in determining network density. Quality of
data to be collected, Density of observation, stations for a minimum network, Factors
affecting the density, Minimum density limit of climatological networks.
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WMA 314: SURVEYING AND PHOTOGRAMMETRY (3
Units)
Pre-requisite: FWM 315
Contouring: Characteristics of contours; methods of locating contours and plotting, area
and volume. Construction survey general principles, setting and laying out Engineering
structures, pipes and drains. Production, reading and interpretation of maps. Basic
Photogrammetry and practical uses of aerial photographs.
WMA 316: Agro-Meteorology II (2 Units)
Pre-requisite: WMA 301.
A general survey of climate-agriculture relationships: classification of Agrometeorological
indices. The concept of plant environment. The relationship between
climate and plant’s biophysical environment. Geomorphic, Edaphic and Biotic factors.
Major climatic attributes in plant and animal distribution. General climatic aspects of
pests and diseases of plants and animals, forestry, fisheries, water resources, livestock
production, crop storage and insect control. Water and energy budget of the plant
environment. Modification microclimate environment modification of soil temperature
regime rainmaking, evaporation suppression and wind speed checks.
WMA 322: Surface Hydrology II (3 Units)
Stream flow routing: the storage equation, determination of storage, Reservoir routing,
routing in river channels. Analytical and graphical methods of routing, drainage basin
outflow by routing. Applications of statistical methods of hydrology – hydrologic
variable’s probability distribution functions used in hydrology, Gumbel, Gaussian,
Lognormal etc. Analytical and graphical solution of extreme value distribution.
Design frequency, Frequency analysis from synthetic data, Data generation methods,
probable maximum flood, Precipitation probability, Rainfall frequency data and analysis,
Regression and correlation analysis, Curve fittings.
Flood Frequency Analysis: flood series (partial, annual). Computation, procedures,
plotting formulae. Flood peak frequency analysis –graphical and analytical fitting
distribution to flood events. Flow duration curves.
WMA 401: Principles Of Soil And Water Conservation (2 Units)
Definitions, Ethics and Scope of soil and Water conservation principles.
Geomorphological factors in soil water consideration. Types, forms and significance of
soil erosion. Spatial and temporal measurement of erosion processes. Erosivity of
rainfall, preparation of erosivity indexes, drainage basin studies. Grazing animal as
erosion hazard.
Effect of cultivation methods and cropping systems on erosions, slope profiles and soil
development. Soil particles, porewater pressure, geomorphology and weathering
processes. Soil deterioration by agriculture and other malpractices.
Soil conservation methods mechanical and cultural methods. Universal Soil Loss
Equation (USLE) and adaptation for Nigeria.
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Wind erosion, Mechanical methods, terracing types, design and spacing of terrace.
Terraces and diversion ditches. Construction and maintenance. Design and construction
of grassed waterways, drop structures, gully controls.
WMA 403: Principles Of Irrigation (3Units)
Pre-requisite: CVE 304
Types of soil. Soil moisture, Field capacity, Wilting coefficient, Available Water.
Water requirements of crops, consumptive use of water. Estimating evapotraspiration by
Blarney-Criddle and Penman methods. Irrigation efficiencies. Effective rainfall. Net
irrigation requirements, Gross irrigation requirements, Water requirements of major
crops.
Quality and classification of irrigation water. Soil management, cultivation and
maintenance of fertility of irrigated land, Reclamation of swampland, re-use of irrigation
water. Problems of drainage, organic soils, special irrigation problems. Use of saline
water and urban or industrial effluent.
WMA 407: Tropical Weather Systems I (3 Units)
Definition of the meteorological tropics: General characteristics of the tropical
atmosphere, spatial and seasonal distribution of weather elements in the tropics .
Isolation and temperature air masses, sub-tropical anticyclones, cloudiness, rainfall and
evapo-transpiration, radiation and water balance in the low attitudes. Implications for
agriculture and water resources management of the tropics. Basic features of planetary
scale motion in the tropic aspects for tropical circulation. The sub-tropical high-pressure
cell (STHs) the trade winds, the equatorial though, the Southeast Asian monsoons, the
westerlies. Effects on tropical climate and agriculture.
WMA 409: Water Quality Assessment (3 Units)
Comparative studies of natural water: River, Lakes, Sea, Ground and Rainwater. Oxygen
demand in aerobic and anaerobic oxidation. Demineralization and Desalting. Hydrochemical
data analysis. History of water quality management: the problem and its
science. Developing standards from the traditions of toxicology, classification and
environmental quality assessment; the search for ecologically accurate aquatic metrics.
The role of scale issues in water quality management. Coastal zone water quality
management structuring water management goals by ecological level, effects of land use
on water quality.
Management of water quality in:
i A forested landscape
ii. An agricultural landscape
An urban landscape.
WMA 411: Agro-Meteorology III (3 Units)
Pre-requisite: WMA 316
The nature of climate-agriculture relationships and the methods of their investigation.
Specific effects of moisture and thermal Agro-meteorological indices on agricultural
production. Effects of amount of spatial and temporal variation of precipitation (rainfall,
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dew, and fog). Insolation and photo-periodism, soil and air temperature,
evapotraspiration, cloud, wind and atmospheric humidity. Micro meteorological research
in the boundary layer below plant canopies, crop phenology and microclimate.
Quantitative and qualitative effects of solar energy received at the earth’s surface, soil
heat flux and soil temperature, carbon dioxide balance of the plants environment, wind
towers and estimation of boundary layer characteristics. Inter-relationships of wind
shelter, moisture conservation and plant growth.
WMA 413: Hydro-Meteorological Instrumentation And Network Design II
(2 Units)
Pre-requisite: WMA 313
Water levels of rivers, lakes and reservoirs, Gauges and procedures for measurement of
state. Frequency of gauge measurements. Discharge measurements: by current meter,
float method, dilution method. Measurement of correspondence stage by moving boat
method, Ultrasonic methods, Electromagnetic methods, Stream gauging stations.
Purpose: selection of sites, control sections, Artificial controls, stage discharge
relationships. Stream flow computation, computation of average gauges height,
computation of average discharge, Quality control of stream flow data.
Sediment discharge: Measurement of suspended sediment discharge, Measurement of
bed-sediment discharge.
Collection, processing and publication of data. Collection and observation procedures.
Transmission of hydrological and meteorological observations. Quality control, storage
and cataloging. Special data collection requirement: ‘bucket surveys’ of storm rainfall,
weather radar data. Extreme stages and discharges.
WMA 415: Weather Analysis And Prediction (3 Units)
Principles of objective analysis and numerical weather prediction; observational statistic,
prediction of individual weather elements. ;short range forecasting by various methods.
Meso-scale analysis, convection systems, local winds and other weather phenomena.
Barotropic and baroclinic forecast; surface analysis, analysis of constant pressure
surfaces and other surfaces; cross-section analysis, numerical computation of map factors
and of geostropic winds; static stability computation, satellite data and other modern
techniques.
Formulation of basic equations of motion: vector from Cartesian coordinate, continuity
equation hydrodynamic equation, equation of state. General circulation of the
atmosphere: vorticity, divergence and deformation, static stability, circular vortex, and
dynamics of mesoscace phenomena, atmospheric turbulence, and waves small-scale
turbulence convection treatment of Barotropic and baroclinic waves.
WMA 417 Principles Of Aeronautical And Marine Meteorology. 2 Units
Meteorological aspects of flight planning. (Pressure pattern flying, definitions of rub
line, great circle, metrological requirement for en-route winds and temperatures etc.)
Operational knowledge and meteorological services for international air navigation;
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operation of aircraft: effects of air density, humidity, king, turbulence and wind and
meteorological hazards to aviation. Climatological aspects of the organization of
observations on ships (ocean weather ships, commercial vessels, etc). Preparation of
climatic atlases, climate of oceanic regions in relation to marine activities (transport,
fishing, etc).
WMA 501: HYDRO-METEOROLOGICAL FORECASTING I 2 Units
Pre-requisites: WMA 308, 409
Statistical methods in Climatological and meteorological studies. Application of
statistics in decision-making and objective analysis of boundary layer climatology.
Weather analysis and forecasting reviews. Critical appraisal of forecast methods and
products. Hydrological forecasts and warnings. Classification of hydrological forecasts,
Hydrological forecasting services, operations, organization, collection of data and issue
of forecasts and warnings, use of radar observation for meteorological and Hydrological
forecasting services.
WMA 502: HYDRO-METEOROLOGICAL FORECASTING II (2
Units)
Pre-requisite: WMA 501
Forecasting methods: Seasonal and annual flow forecasts, stages and flows, flood
forecasts, formulation, evaluation and verification of hydrological forecasts, formulation
of hydrological forecasts, evaluation of forecasting methods, relation between
Meteorological and Hydrological forecasting, cost-benefit analysis for hydrological
forecasting, forecasting, forecasting meteorology in relation to drought, flooding,
blizzards, erosion and prevention of forest fires.
WMA 503: WATER RESOURCES PLANNING AND MANAGEMENT (3
Units)
Pre-requisite: CVE 322, CVE 421.
Quantity survey – unit price, bill of quantities, contract procedure and management.
Contract law, pretender planning and preparation. Project appraisal – comparison of
alternatives, feasibility study technical feasibility and economic feasibility planning of
water resources – general elements of planning. Stages of development plan;
Multipurpose and single purpose planning. Project formulation. Introduction to CPM,
PERT and operations research and systems analysis.
Use of statistics and computer in planning and management of irrigation and other water
resources projects. Water policy, water law and water administration – water policy as it
relates to Nigerian conditions, Federal and State, water law-common law, Reparian
rights, Inter-State and International boundaries as they relate to water rights and
limitations, water administration – line and Staff organizations. Structure of
organizations – Federal level, State level, Nigerian drainage basins, river basin
development authorities, water corporations, water boards, research institutes and
relevant ministries/directorates.
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WMA 507: Agro-Meteorology IV (3 Units)
Pre-requisite: WMA 411
Quantitative characterization of plants climatic environment. Statistical concept in plant
climate relationship. Assessment of moisture and thermal Agro-meteorological indices
for agriculture: predicting the onset, cessation and duration of the rains, rainfall
variability, rainfall seasonality and precipitation effectiveness. Climatological
assessment of water resources and soil loss. The concept of potential Evapotranspiration,
crop moisture requirements and irrigation need: methods of improving
water use efficiency, Concept of photosynthetic active radiation (PAR) and efficiency of
energy conversion. Measurement of photosynthesis in the field, Quantification of crop
yield-climate relationships under different management inputs; Pearson product moment
correlation, simple linear regression analysis, principle component and factors analysis.
Elementary stochastic models.
WMA 508: Agro-Meteorological Methods and Applications.
Agro-meteorological statistics and models for prediction: random variables and
probability theory, probability (prior-posterior) likelihood, Baye’s theorem, independent,
joint, conditional probabilities. Climatological series. Description of population by
means of frequency distribution. Estimation problems: empirical frequency estimates,
parametric estimation, etc.; test of hypothesis, relationship problems (correlation, simple
and multivariate distributions, and correlation, regression (Linear, non-linear, multiple
significant, non-significant regression coefficients in adjusted relations; discriminate
analysis, factor analysis; time series: stochastic processes, Markov chain, spectral
analysis. Computations: digital computers; programming; numerical models etc.
WMA 510 Watershed Management (3 Units)
Pre-requisite: CVE 322
Introduction: definitions, watershed management, importance, objective and relation
with hydrology, watershed management and agriculture. Hydrologic cycle and water
shed management: review of hydrologic cycle and its elements. Soil moisture and its
measurement. Soil moisture, runoff and erosion interactions. Watershed management
principles.
Interception: Review of processes of interception. Measuring Interception: Gross,
through fall and stream flow, impact of interception and watershed management.
Importance and application. Watershed Morphology and Characteristics: watershed
morphologic characteristics and their influence on stream flow. Physiographic
characteristics: size, shape, elevation, slope, aspect and orientation. Geologic
characteristics, Geologic composition of watershed. Drainage basin and stream features:
drainage pattern, stream orders, stream lengths, stream (drainage) density, bifurcation
ratio, stream frequency, stabilization ponds and septic tanks. Sludge treatment and
disposal. Rural sanitation, solid waste collection and disposal.
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WMA 511: Agro-Meteorological Instrumentation, Observation And
Network Design
(3 Units)
General rules and procedures of meteorological observations and instrumentation
(instrumentation, observation and recording of pressure, and temperature, atmospheric
humidity, wind, sunshine and radiation, precipitation, soil temperature, soil moisture
content and soil moisture tension, evaporation, evapo-transpiration, interpretation and
analysis of autographic charts, cloud classification, estimation of cloud base etc.)
Biological/phonological observations, (observation of soil condition, native plants,
cultivated crops and trees, farm animals, diseases and pests).
Instruments and method of observation: the choice of a site for an instrument enclosure,
procedures for installation, maintenance, checking and calibration of instruments used in
agricultural meteorology.
WMA 512: Tropical Weather Systems II (3 Units)
Trends in the study of tropical weather systems. Recent advances in the study of low
altitude weather systems. The mean state of the tropical atmosphere. The major
producing systems in the tropics, tropical cyclones, tornadoes, monsoon depressions,
easterly wages, thunderstorms, synoptic disturbances in the tropics. The disturbance line
of West Africa. Inter-tropical convergence zone (ITCZ). Designation of tropical storm
development regions. Models of prediction in the tropics – the single and multi-level
models.
Stratospheric ozone depletion, El Nino and La Nina phenomena, relationship with
tropical cyclone in the tropics and their typical global impacts. Application of tropical
weather systems to human health, food and water supply, building designs and urban
planning. Global climate change and tropical climate. Drought and desertification in the
tropics.
WMA 516: Water Resources And Public Health 3 Units
Springs: Types of springs, location spring development, spring protection. Surface
water: Rivers and streams water. Methods of exploiting surface water, infiltration
galleries, bank filtration, micro dams and reservoirs. Rain water catchment.
Excreta disposal: septic tanks and soak away pits. Appropriate sewerage. Disposal of
sewage in constructed wet lands. Appropriate drainage: Urban drainage, rural drainage
and on-farm drainage. Land use and environmental quality.
Rural well construction methods. Community participation in rural projects: conception,
planning, feasibility, execution (development) operation and maintenance. Gender issues
in community projects. Case studies in operation and maintenance of hand pump project
etc.
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2.5 HOME SCIENCE/ECONOMICS
2.5.1 Philosophy, Aims and Objectives of the Degree Programme
Home Science/Economics as a field of study is concerned with the ways in which
the quality and content of family life can be enhanced maximally through
optimum utilization of its human and material resources. It is an applied field of
study that brings together knowledge and skills from different disciplines within
the pure and applied arts and sciences to solve the most pressing problems that
challenge families presently, as well as those that are possibly going to emerge in
the future. The field has developed tremendously within the last few decades in
both its outreach and its depth of penetration in order to meet the dynamic nature
of the problems and challenges of individuals, families and societies
The Objectives of the programme are to:
i) train students in the development, use and management of material
resources required to foster various aspects of individual, family and national
development.
ii) develop the latent potentials of students and enable them to take up
leadership positions and become professionals in public and private
establishments related to their chosen areas of study.
iii) equip students with entrepreneurial skills needed to create small to
medium scale businesses in the major areas of the curriculum.
The options of the degree programme are:
Nutrition and Dietetics
Clothing and Textiles
Home and Furnishing
Catering and Hotel Management.
2.5.2 Admission and Graduation Requirements
UME
To be admitted into the 4 year B.Sc. Home Science prgramme, candidates must meet the
already stated general entry requirement which is five credit level passes in the school
certificate or the General Certificate of Education Ordinary level as stated in 1.3.
Direct Entry
For Direct Entry, “A” level passes in Chemistry and Biology (Botary or Zoology) is
required. Candidates with Higher Diplomas or National Certificate of Education in
Home Economics or any other related area with credit passes in Biology or Agricultural
Science and Home Economics may be admitted into the second year programme. Also
see 1.3.2 for holders of National Diplomas (ND).
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To graduate, a student shall have undergone 3 or 4 years of study depending on his/her
entry point including a 6 month Industrial Attachment. Course workload must meet the
graduation requirements of the University. The student must earn a minimum of 134
credit units for the four year programme and 100 credit units for the three year (direct
entry) programme. In addition:
i) He/she must have passed all the University COMPULSORY courses.
iii)
iv)
He/she must have passed all Departmental/College CORE courses and
required electives.
He/she must not have spent more than two additional years above
prescribed minimum duration specified.
v) He/she must not have less than a CGPA of 1.50 at the end of the program.
2.5.3 Learning Outcome
a) Regime of Subject Knowledge
A broad based knowledge in Home Science enables graduates function as
professional Home Scientists. To achieve this, about 50-60% of the instruction
time is spent on practical and field instructions. Early in the programme students
are exposed to courses in Social Sciences, Physical Sciences, Arts and
Agriculture. In the 3 rd year the students are exposed to the broad based areas of
Home Economics. This is enhanced by a 6 months practical experience in the
field, otherwise known as the Industrial Attachment (IT) or SWEIS programme in
the final year the students. In the final year, they have the option to major in any
of the Home Science areas as well as have a Home Management experience.
During the period, students are taken on excursion to relevant Home Science
enterprises e.g. Hotel/Catering outfits, Child Daycare Centers, Textile
Industries/Clothing construction outfits etc.
b) Competencies and Skills
• Graduates will have competence in conceptual, management and
entrepreneurial skills;
• Graduates will acquire practical and analytical competence to enable them
run, and manage small and medium scale enterprises in Home Economics.
• Graduates will be equipped with data processing skills and have ability to
interpret data to provide solutions to problems facing the family;
• Graduates will be able to functions in advisory capacity to government
and private agencies in areas related to Nutrition.
• Graduates will be able to plan, implement, monitor and evaluate
appropriate Home Economics programmes for benefits of population
groups.
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• Graduates will be acquire leadership qualities that will enable them take
on leadership roles in public and private establishments related to Home
Science
• Graduates will have competences in communication skills and be able to
present research/field reports with convincing arguments clearly either in
writing or orally;
• Graduates will be equipped with information technology skills required
for global communication; and
• Graduates will acquire skills in the use of human and material resources
for the enhancement of the quality of life of the rural population.
• Graduate will be able to execute development programmes in both
government and private sectors and create self-employment.
c) Behavioural Attributes
• The graduate of the programme should appreciate that there is dignity in
labour through competence in conception, planning, execution, monitoring
and evaluation of various Home Science enterprises.
• The graduate should be able to adapt to the socio economic and cultural
situations of rural setting and integrate with rural community dwellers.
• Maintain the ethical standards of the profession.
2.5.4 Attainment Levels
Graduates should be able to function effectively as Home Scientists/Economics.
Moreover, they should be able to address familiar as well as unfamiliar problems
efficiently and accurately such as to benefit the community who will learn from
them.
2.5.5 Resources Requirement for Teaching and Learning
a) Academic and Non-Academic Staff
The requirements for academic and non-academic staff are as stated earlier
Please refer to 1.6.1
b) Academic and Non-Academic Spaces
This also as stated earlier in 1.6.2 (a)
c) Academic and Administrative Equipment
In addition to equipment and laboratories listed in 1.6.2 (b), the following
additional laboratories are also needed
- Human Metabolic Laboratory for human metabolic studies
- Animal House – for animal experiments
- Anthropometric Laboratory
d) Library and Information Resources
There should be fully computerized library stocked with current books,
Journals and periodicals and audiovisuals, photocopiers, microfilms CD
ROMS etc.
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2.5.6 Course Content and Description
Home Furnishing And Design Option
First Semester
Institutional Equipment and Management (2 Credits)
Definition, Designs and Classification of Institutional Equipment; requirement
and specification for installation and operating large equipment; methods of
evaluating equipment performance; use and routine care of equipment and special
maintenance practices of equipment and environment.
Home Engineering and Farm Management (2 Credits)
Basic principles and practical application of mechanical and electrical
engineering; operating and maintenance of Homes and Farm equipment.
Analyzing the kind of reconditioning jobs and repairs of common Mechanical and
Electrical fixtures and equipment.
Housing and Design (2 Credits)
Identifying requirements and limitation of housing needs. Housing choices;
factors influencing choice. Cultural values affecting housing design. Alterations
and additions in housing systems. Economics of housing and housing trends.
Innovative designs and structural considerations. Financing and Maintenance of
housing and environment.
Principles and Administration of Child-care Programmes (2 Credits)
Principles, objectives and types of child care programmes; decisions or
establishment of programme(s), getting prepared and organized, understanding
children and their special needs. Keeping children safe, providing nutritious food,
discipline and guidance, recognizing and handling child abuse and neglect,
working with parents.
Consumer Education (2 Credits)
Definition and principles of Consumer Education. An analysis of economic
forces affecting individuals and families as consumers of goods and services.
Creating awareness of the rights and responsibilities of consumers in the market
place; developing aids and techniques for making intelligent choices of goods
and services. Political, social, economic and legal implication of consumer
decisions and actions.
Principles and Techniques of Textiles Design (2 Credits)
Theories, methods and practices of textiles design. History of textiles, their
materials and techniques. Traditional and contemporary textiles; methods of
design, application and printing with special emphasis on African traditional
motifs. Advances in textiles.
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Rural Community Development and Change (2 Credits)
Characteristics of rural communities, historical development principles,
philosophy and objectives of rural community development; integrated rural
development model; rural development as an educational process; rural
community institutions; community motivation; role of community leaders in
extension programmes; extension in relation to other rural improvement agencies;
changing rural community social action process; factors affecting change. Case
studies on rural community development in Nigeria and other countries.
Clothing Construction II (2 Credits)
Theories and application of advanced techniques in garment construction using
diverse fabrics; construction of conture garment; principles of constructing men’s
wear.
Project (4 Credits)
Under the supervision of a staff, students carry out simple research work in
selected problem area of interest, write and present a report in a prescribed
format. This is reviewed and assessed by internal and external examiners.
Duration is two semesters.
Second Semester
Home Management (2 Credits)
Definition, and goal of Home Management; basic principles of Management;
personnel and societal values; goals and standards and how they effect
management of both human and non-human resources in the home. Decisionmaking
process and management applied to house-keeping. As part of
application of management principles and process, a period of 4 - 6 weeks in a
management house is required. During this period students are expected to
analyze and evaluate management techniques at different family life-cycle stages
and socio-economic levels.
Family Life Education and Family Planning (2 Credits)
Theories, concepts and principles of family communication, interaction, processes
of decision making, conflict resolution, integration and networking systems in the
family and community. Inter-relationship of these to the wider society. Emphasis
on the function of the family as vital unit of the effective socialization and upbringing
of responsible and productive members of society, principles of
responsible sex behaviour, parenthood and family and civic responsibilities;
family polices.
Food Service Systems and Administration (2 Credits)
Technical operations and management of food services; primary functions, menu
planning and evaluation, forecasting food and labour cost control, school, catering
establishments (small and large) and hospitals, food distribution systems.
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Quantity of food, production principles, budgeting, purchasing, convenience and
sanitation. Supervision and Management of Personnel.
Resource Management (2 Credits)
Application of management principles in using resources, work capacity, work
methods, work spaces, time and financial management. Identifying and analyzing
problems of resource management at individual, family, community and national
levels. Social, political and economic polices affecting resource management.
Interior Decoration and Design (2 Credits)
Application of design principles to interior decoration and arrangement of living
space. Analysis, organization and development of multi-functional space within
living environment. Exploration of interior living environment, contemporary
and traditional residential areas in an ecological behaviour and cultural context.
Administration and Programme Planning in Extension (2 Credits)
Concepts, theories, principles and guidelines of Administration, organization,
supervision as applied to extension. Administrative function and responsibility in
agricultural extension; staff recruitment, selection, placement and supervision,
budget development and fiscal control; importance of programmme planning in
extension; principles and concepts of programme planning in agricultural
extension need, educative objective, learning experience, clientele participation,
plan or work, and calender of work: the role of good public relations, good
leadership and cooperation for an extension worker; associations and
cooperatives. Concepts of evaluation applied to agricultural extension
programme.
Agricultural Marketing (2 Credits)
Marketing function, channels and cost; forces determining prices of farm
products; the process of farm products; the process of analyzing marketing
problems; agricultural price analysis; marketing research; techniques for
evaluating marketing efficiency; domestic marketing of agricultural commodities;
government policies and International Trade in Agricultural commodities.
Seminar (1 Credit)
Discussions of current issue, professionalism and place of research in Home
Economics, contemporary problems facing families as a result of the rapid socioeconomic
changes in society. Advances in Home Economics and special problem
areas.
Practical Biology
Classification of plants and Animals. Use of compound microscope; Cellular
organisms. Movement of ions and molecules into and out of cells; stomata;
Enzymes; tests for carbohydrates, proteins and lipids; determination of water
potential. Histology ; Insects phylotaxy.
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Practical Chemistry
Acid-base titration; determination of the molarity of sodium hydroxide using
standard sulphur acid; estimation of purity of a sample of oxalic acid;
Determination of concentration of NaOH and Na2 C03 in a mixture of both;
Potassium Permanganate and sodium thiosulphate solution in oxidation-reduction
titration; standardization of sodium thiosulphate with potassium iodate;
determination of chloride by the MOHR method. Identification of anions and
Cations.
Home Management Option
300 Level
First Semester
Credits
1. Introduction to Child and Human
Development 2
2. Introduction to Textiles and Clothing 2
3. Introduction to Design, Pattern Drafting
and Alteration 2
4. Principles of Nutrition 2
5. Marriage and Family 2
6. Personal Family and Community Health 2
7. Principles of Resource Management 2
8. Introduction to Agric. Extension and
Rural Sociology 2
Sub-Total
16 Credits
Second Semester
Credits
9. Clothing Construction 2
10. Housing the Family 2
11. Home Furnishings and Management 2
12. Food Preparation and Management 2
13. Post Harvest Physiology and Storage 2
14. Pattern Design and Alteration 2
15. Extension Teaching, Learning Process
and Methods 2
16. Extension Programmes in Home Economics 2
Sub-Total
16 Credits
Total = 32 Credits.
Clothing And Textile Option
First Semester Units STATUS
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1. Weaving 2 Core
2. Textile Production I 2 “
3. Resource Management 2 “
4. Fashion Drawing 2 “
5. Construction and Tailoring Technique 2 “
6. Production and use of Audio Visual Aids 2 “
7. Family and Community Health 2 “
8. Institutional Equipment and Management 2 “
9. Project 2
10. Clothing Construction I 2
Sub-Total
20 Credits
Second Semester
11. Fashion Design 3 “
12. Design Consultancy 2 “
13. Applied Clothing Design 3 “
14. Creative Fabrics 2 “
15. Project 2 “
16. Seminar 1 “
17. Electives 2 “
18. Principles and Techniques of Textile Design 2
Sub-Total 17
Notes
1. All are Core courses.
2. Principles of Nutrition, and Introduction to Design, Pattern Drafting and
Alteration involve theory only. The other courses in the first semester
should have at least one credit hour (3 hours practical per week) of
practical.
In the second semester, Clothing Construction, Food Preparation and
Preservation, and Applied pattern Design and Alteration should have at least two
credit hours of practical (6 hours of practical) per week while Housing the Family,
Home Furnishing and Management, Post Harvest Physiology and Storage should
have at least a credit hour of practical.
400 Level
Child Development And Family Studies
First Semester Credits Status
1. Family dynamics and change 3 Core
2. Organisation and Management of Child
Development 2 “
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3. Children’s Literature 2 “
4. Family and Community Health 2 “
5. Textile Production 3 “
6. Organisation & Family and Child Welfare
And Programme 2 “
7. Advanced Construction and Tailoring 3 “
8. Institutional Equipment and Management 2 “
9. Advanced Resource Management 2 “
10. Project 2
Sub-Total
23 Credits
Second Semester Units Status
11. Adulthood 3 Core
12. Design Consultancy 2 “
13. Introduction to Technological Changes in
Agriculture & Home Science 3 “
14. Project 2 “
15. Seminar 2 “
16. Electives 2 “
Sub-Total 17
Home Furnishing And Design Option
First Semester Units Status
1. Textile Production 3 “
2. Energy, Water and Waster Rural and
Urban Housing 2 “
3. Design and Construction of Wooden Furniture 3 “
4. Home Engineering 3 “
5. Housing and Design 3 “
6. Institutional Equipment and Management 3 “
7. Project 2
19
Second Semester
Units
8. Design of Utility Area in the House 2
9. Design Consultancy 2
10. Creative Fabrics 3
11. Finishes in Interior 3
12. Applied Clothing Design 9
13. Project 2
14. Seminar 1
15. Electives 2
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300 Level
First Semester
Introduction to Child and Human Development (2 Credits)
Basic theories of development from infancy through adulthood. Awareness and
understanding of the physical, social, emotional, and intellectual aspects of human
growth and development in infancy; Childhood and Adolescence, early and late
adulthood; influence of the family, home and community environment on
personality development in a changing society; problems of pregnancy, human
reproduction and conception; introductory studies of children and their caretakers
in the family, and settings outside the home (day care centres and nursery
schools).
Introduction to Textiles and Clothing (2 Credits)
Physical and chemical characteristics of various types of fibres (natural and
synthetic); fabrics and finishes in use, selection, uses and care for home use and
for apparel. Study of clothing needs based on physical, aesthetic, economics,
cultural and social psychological factors; basic clothing construction methods,
equipment, measurement.
Introduction to Design, Pattern Drafting and Alteration (2 Credits)
Introduction to basic principles of design to apparel and drawing; techniques used
in development, alteration and styling of pattern through use of pattern drafting
and flat pattern design.
Principles of Nutrition (2 Credits)
Definition of nutrition, function and inter-relationships of various nutrients to the
body in health and malnutrition. Aspect of metabolism patterns and trends of
food consumption in relation to nutritional requirement over the lifespan.
Marriage and the Family (2 Credits)
Processes of mate selection; preparation for marriage; adjustment and interaction
in marriage; Laws and customs affecting marriage in different cultures with
special emphasis on Nigeria; Marriage and Family Institution; Responsibilities in
varying family systems and meeting challenges/crisis in family relationships
caused by social change.
Personal, Family and Community Health (2 Credits)
Concept of health; recognizing and coping with problems. Level of prevention;
environmental sanitation. Diseases spread by water, food and air. Common
health problems in Nigerian Communities; Diseases that can be prevented by
immunization; Governmental and Voluntary agencies efforts in solving health
problems. Accidents in and outside the home; family adjustments to health crisis
and community organization in health.
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Principles of Resources Management (2 Credits)
Theories and concepts of using individual, family and community resources;
identification of existing resources; values and goals in management; decision
making process; farm home and business management and their interfaces; model
for use of existing resources; resource productivity; identification of potential
resources; organizing access to finance; maintenance culture in environmental and
resource development.
Introduction to Agricultural Extension and Rural Sociology (2 Credits)
The need for agricultural extension. Agricultural extension in the world and in
Nigeria. Basic philosophies behind agricultural extension work. The institutional
setting of agricultural extension. Basic concepts and principles of rural sociology
to an understanding of rural situation. Importance of rural communities and
institution, social stratification. Social processes and social changes in rural areas.
Leadership in rural communities, role and functions of rural leaders.
Development of rural community leaders. The extension agent and the rural
community. Communication techniques and strategies of change. Various
agricultural extension teaching methods, aids and their use.
Clothing Construction I (2 Credits)
Fitting techniques and construction methods as applied to sewing, woven and
knitted fabrics; wardrobe planning, fabric selection and construction of garments
for personal and family use.
Second Semester
Housing the Family (2 Credits)
Housing and housing supply and design; Socio-economic factors and
governmental policies that influence type, standard and availability of adequate
housing/shelter in Nigeria, at family, community and national levels. Principles
and research basis for planning and arranging functional space for household
activities to meet needs of various types of families and income levels over the
life-cycle.
Home Furnishing and Management (2 Credits)
Study of the historical development of furniture; functions, selection and use of
furnishings; practical interior furnishing techniques: decoration, refurnishing and
restoration of furniture and soft furnishings, construction of window treatment
and practical application in analysis and evaluation in terms of money and time
management; work simplification at different family life-cycle stages and socioeconomic
levels.
Food Preparation and Preservation (2 Credits)
Scientific principles of handling and cooking of foods, measuring techniques,
leavening agents, flour mixtures, modern and traditional equipment procedures in
relation to food expenditures.
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Post-Harvest Physiology and Storage of Food Crops (2 Credits)
Principles of handling, preservation and processing various food crops, fruits,
vegetables, tubers, root and grain crops: storage life of the crops in tropical
environment in relation to maturity, ripeness and senescence including climatic,
physical and chemical indices and quality in fruit and vegetable crops. Food
storage methods in traditional and modern practice, Controlled environment for
transit and long term storage.
Pattern Design and Alteration (2 Credits)
Principles of pattern design by draping in muslin and fashion fabric; principles of
pattern drafting, development and alterations; fitting techniques.
Extension Teaching, Learning Process and Methods (2 Credits)
Nature and elements of communication process. Principles of communication.
Application of communication process in analyzing communication problems in
extension. The meaning of the concepts of teaching, learning and motivation.
Steps and principles of teaching and learning. Extension teaching methods.
Preparation and use of teaching materials and aids.
Extension Programmes in Home Economics (2 Credits)
Philosophy and principles of Home Economics Extension in Nigeria; role of rural
women in Nigerian Agriculture and Economic Development; factors in Home
Economics Programmes; Planning and Implementation; Coordination with other
agencies and organizations.
Principles and Techniques of Textiles Design (2 Credits)
Theories, methods and practices of textiles design; History of textiles, their
materials and techniques; traditional and contemporary textiles; methods of
design application and printing with special emphasis on African traditional
motifs; advances in textiles.
Clothing Construction II 2 Credits
Theories and application of advanced techniques in garment construction using
diverse fabrics; construction of conture garment; principles of constructing men’s
wear.
Human Nutrition Option
400 Level
First Semester Credits Status
1. Recipe Development and Sensory
Evaluation 2 core
2. Fruits and Vegetable Processing 3 “
3. Diet Therapy 3 “
4. Fish Processing, Preservation and Marketing 3 “
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5. Family and Community Health 2 “
6. Food quality Control and Plant Sanitation 3
Elective
7. Institutional Food Production and Management 2 Core
8. Institutional Equipment and Management 2
9. Project 2
Sub-Total
22 Credits
Second Semester
Credits
10. Community Nutrition II 2
11. Diet Therapy II 2
12. Agricultural Marketing 2
13. Introduction Technological in Agric
Home Science 2
14. Food Preparation 3
15. Food Microbiology 3
16. Project 2
17. Seminar 1
Sub-Total
17 Credits
Introduction to Human Nutrition
Basic definitions of nutrition and dietetics. Relationship between nutrition and
other Sciences such as biochemistry, food science, Home Economic, Physiology
and anatomy . malnutrition and its various types, causes and prevention.
Identification of vulnerable groups such as pregnant and lactating mothers,
children under five years, elderly etc. nutritional needs in disease conditions.
HIV/AIDS and Nutrition.
Fundamental Diet Therapy
Based concept of diet therapy. Balance diet. Food groups. Types of food
sources, cereals, legumes, tubers, roots, vegetables, fruits, meat and meat
products, milk and milk products, fats and oils. Sources of food nutrients.
Functions of food nutrients.
Discussions of current issues, professional and place of research in Home
Economics, contemporary problems facing families as a result of the rapid socioeconomic
changes in society. Advances in Home Economics and special
Basic Human Anatomy and Physiology 2 Credits
Cell and its functions. An introduction to basic anatomy, physiology in various
systems. Nerves and muscles as agents of communication in the body. Kidney as
osmo-regulator of the body. Blood and immunity, protective mechanisms of the
body. Circulatory, respiratory, endocrine and digestive systems of the body.
Special sense organs. Body homeostasis. Philosophy of growth, pregnancy and
lactation.
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Introduction To Nutrition And Dietetics 1 Credits
Nutrition and Dietetics as field of study and as profession. Historical background
of development of nutrition and dietetics as science. Academic requirements and
career opportunities in nutrition and dietetics. Major concern in nutrition and
dietetics. Challenges of nutrition and dietetics in national development studies
and jurisprudence.
Fundamentals of Nutrition and Dietetics 3 Credits
Chemistry, sources, and functions of energy in human nutrition Energy value of
nutrients in foods; physiological fuel values, factors that determine total value of
energy and nutrients. Nutrient requirements. Application of nutritional principles
to the needs of children. Other vulnerable groups-aged adolescents.
Basic Foods 2 Credits
Food sources, nutrient content, utility availability, production, storage and
preservation etc. of the following: Cereals, legumes, starchy roots and tubers.
Fruits and vegetables. Oil seeds and nuts. Meat and products. Fish and other
products, poultry, eggs and other such snails, edible insects.
Diet Therapy and Hospital Practical 2 Credits
Introduction to dietary management in disease states, consideration for factors in
patients care plan, coordinated nutritional services for patients, therapeutic
adaptation of the normal diet and problems of planning therapeutic diets using
local foods. Principles or nutritional modification for the underweight, protein
energy malnutrition, nutritional care plan and dietary treatment, nutrient need in
surgery – postoperative nutritional care following gastrointestinal tract surgery;
study of the diet for the vulnerable group, diarrhea in infants; oral re-hydration
therapy.
General Nutrition 2 Credits
Basic nutrition principles with special emphasis on nutrients; digestion and
absorption and their problems. Control of appetite. Nutritive value of tropical
foods and Nigeria diets; effect on season and cultural habits. Selection and
formulation of balanced diets. Foetus as a parasite. Non-conventional foods.
Food enrichment and supplementation in general.
Practice Of Nutrition 2 Credits
Execution of nutrition surveys of individual and groups in institution, in urban
and rural setting. Methods used in nutrition surveys anthropometry, food balance
sheets, morbidity and mortality vital statistics, clinical signs, growth monitoring,
growth chart methods construction and used of questionnaires, various parameters
used in food consumption surveys Food composition tables.
Hospital Internship Report 4 Credits
Students will be posted to recognized teaching hospitals of their choice between
the third and fourth vacation to work under qualified dietitians. A minimum of
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three months will be spent. A short written report followed by a seminar should
be presented covering all major duties during the period. Continuous assessment
of the student’s performance throughout the period should be sent directly to the
dietitian in-charge. Successful students will be issued with “certificate of
internship” signed by the Nigerian Dietetics Association and the Head of
Department where the internship was carried out.
Personal And Institutional Management 2 Credits
Organizational structures in food service institutions and hospitals. Effective
staffing, staff recruitment, discipline and management. Staff welfare and workoutput.
Sanitation and safety. Planning institutional catering for all age groups.
Menu planning, budgeting, book-keeping. Nutritional consideration of
institutional meals.
Clinical Nutrition
3 Credits
Malnutrition as a health problem. Classification of nutritional diseases.
Discussion of over-nutrition, diseases due to biological and chemical toxicants in
foods. Diet and dental diseases. Diet and cancer. Nutritional basis of diseasesrenal,
liver, G.I Diabetes, hypertension etc. nutritional application to management
of diseases. Nutritional problems of public health importance. Causes of
Nutritional problems. Prevention of nutritional problems. Inborn errors of
metabolism, metabolic diseases and allergies. Nutrition in childhood,
adolescence, adulthood, aged, pregnancy and lactation. Nutrition and immunity.
Parental nutrition. Review of infant feeding practices in Nigeria and other
countries.
Research Methods In Nutrition 2 Credits
The thrust of this course is on theory and statistical principles of research
techniques in human nutrition. Planning of research and investigation methods.
Data collection organization and presentation of investigation methods. Data
collection organization and presentation of data in acceptable form. Techniques
used in Nutrition research involving laboratory animals and man, PER, NPU, BV,
NDPE etc. use of experimental diets and analytical techniques. Interpretation of
results, co-relationships, levels of significance, regression analysis, standard error
and deviations, sample distribution, use of percentiles and percentages in growth
standard.
Nutrition Education 2 Credits
Formal and non-formal aspects of nutrition education. Nutrition education by
whom to whom, and for what. Methods of nutrition education, improving sociocultural
aspects of foods including food habits, food taboos, and food choice.
Activity oriented programmes adopted in fostering nutrition education and
nutritional status of people. Content of nutrition in the dissemination of nutrition
education at household, village and institutional levels. Factors influencing
teaching and learning. Uses and problems visual aids in nutrition education by
various groups. Behaviour and attitude of nutrition education.
100

Project In Nutrition And Dietetics 4 Credits
The student is expected to study fairly critically under controlled supervision by
an academic staff, a special problem in the area of nutrition and dietetics, present
a dissertation and finally defend him/her findings before a panel comprising an
international and external examiners.
Seminar In Nutrition
1credit
Food Preservation and Process 2 Credits
Raw materials and their significance in food preservation; food deterioration;
fundamentals of heat and cold in preservation; chemical and biological principles
of food preservation; processing of cereals, legumes and seed soils; meat, fish and
poultry; technology of diary products processing; food additives; food beverage
manufacturing; food by-products utilization; the choice of appropriate food
preservation and processing equipment.
Family Life Education and Family Planning 2 Credits
Theories, concepts and principles of family communication, interaction, processes
of decision making, conflict solution, integration and networking systems in the
family and community, inter-relationships of these to the wider society.
Emphasis on the funcsible and productive members of society. Principles of
responsible sex behaviour, parenthood and family and civic responsibilities;
family polices. Principles and concepts of family planning; birth control and
population education; modern and traditional techniques of birth control,
suitability, effectiveness and acceptability in various cultures; family planning
resources and availability; National Population Policies and Education in
developing countries with emphasis on Nigeria.
Agricultural Food Products 2 Credits
Different types of foods and agricultural products, their structures and
composition. Vegetables, fruits, cereals, plam-wine, roots, and tubers; sugar cane,
oil palm, meat, milk, cheese, butter, sausage, ham, fish, orange, mango and other
juices. The processing and storage of these food products. Post harvest
physiology of food items. Development and marketing of raw food products,
techniques and problems of developing, fabricating and merchandising.
Ingredient regulations; taste panels, market testing, market research, and patents;
making of human food from local foodstuff.
Resource Management 2 Credits
Application of Management principles in using resources – work capacity, work
methods, work spaces, time and financial management. Identifying and analyzing
problems of resource management at individual, family, community and national
levels. Social, political and economic policies affecting resource management.
101

Interior Decoration and Design 2 Credits
Application of design principles to interior decoration and arrangement of living
space. Analysis, organization and development of multi-functional spaces within
living environment; exploration of interior living environment; contemporary and
traditional residential areas in an ecological, behaviour and cultural context.
Administration Programme Planning in Extension 2 Credits
Concepts, theories, principles and guidelines of administration, organization,
supervision as applied to extension Administrative function and responsibility in
agricultural extension; staff recruitment, selection, principles and concepts of
programme planning in agricultural extension need, educative objective, learning
experience, clientele participation, plan of work, and calender of work; The role
of good public relations, good leadership and cooperation for an extension
worker; Associations and cooperatives. Concepts of evaluation applied to
agricultural extension programmes.
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2.6 NUTRITION AND DIETETICS
2.6.1 Philosophy, Aims and Objectives
Human Nutrition as a science deals with the foods which the human organism
requires, how he utilizes them and how he deals with the waste products due to its
activities. Dietetics, on the other hand, is the application of scientific principles of
nutrition to the human subjects in health and disease conditions. The student of
Nutrition and Dietetics is thus engaged in broad multidisciplinary study bridging
the gap between the areas of food science, applied medical sciences and
management studies. The objectives of the programme in Nutrition and Dietetics
are to ensure students:
i) Understand the interrelationships among agriculture, food and
nutrition as well as how they relate to health.
ii) Can assess the main nutritional problems in a community, appreciate the
causes and severity of malnutrition and design interventions for their
solution.
iii) Plan and formulate adequate diets in health and diseases for all the groups
and population types.
iv) Appreciate the effects of handling methods on the nutritive value of foods
and apply there techniques appropriately to improve the quality of local
food resources in order to meet the nutritional needs of individuals,
community and population groups.
v) Plan, implement, monitor and evaluate nutrition programmes.
vi) Have a global view of the problems of malnutrition and agencies involved
in solving the problems, especially in Africa.
2.6.2 Admission and Graduation Requirements:
i) UME: To be admitted into the 4 year B.Sc. Nutrition and Dietetics
programme the candidate must meet the entry requirements as
stated earlier (see section 1.3.1).
ii)
DE: To be admitted into the 3 year B.Sc. Nutrition and Dietetics
programme, the candidates must possess entry requirements as
stated earlier (see section 1.3.2.).
To graduate, a student shall have undergone 3 or 4 years of study depending on
his entry point, including 6 months industry trainings. Course workload must
meet the graduation requirements of the University. However, in doing so, the
student must earn a minimum of 134 credit units for the four year programme and
100 credit units for the three year (direct entry) programme.
The submission of an undergraduate project thesis based on supervised research is
a graduation requirement, which must not be compromised. This requirement
exposes the student to problem-solving techniques and provides him with an
ability to organize ideas from literature and research findings. In short, it prepares
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the student for the work ahead and for further training at the postgraduate level.
This area of academic preparation needs to be maintained and developed further.
In addition,
i) He/she must have passed all the University COMPULSORY courses.
ii)
iii)
iv)
He/she must have passed all Departmental/College CORE courses and
required electives.
He/she must not have spent more than two additional years above
prescribed minimum duration specified.
He/she must not have less than a CGPA of 1.50 at the end of the program.
2.6.3 Learning Outcome
a) Regime of Subject Knowledge
A broad based knowledge in Nutrition and Dietetics enables graduates function as
professional Nutritionists/Dietitians. To achieve this, programme commences
with a study of the relevant branches of the natural and management sciences,
which form the basis of a coordinated sequence of applied courses offered in the
penultimate and final year. An essential aspect of this course is the opportunity
provided for students to gain direct practical experience during periods of
industrial training (IT) in the food industries, hotels, hospitals, research centers,
corporate organizations and agencies. To be registered as Professional Dietetic,
students are required to also undergo a one-year internship programme after
graduations in any recognized and approved Teaching Hospital in the country: In
addition, students should be taken on excursion to relevant Nutrition enterprises:
b) Competencies and Skills
• Graduates will have competence in conceptual, management and
entrepreneurial skills;
• Graduates will acquire practical and analytical competence to enable them
manage sustainable Nutrition programames;
• Graduates will be equipped with data processing skills and have ability to
interpret data to provide solutions to Nutrition problems;
• Graduates will be able to functions in advisory capacity to government
and private agencies in areas related to Nutrition.
• Graduates will be able to plan, implement, monitor and evaluate
appropriate nutrition intervention programmes for benefits of population
groups.
• Graduates will be acquire leadership qualities that will enable them take
on leadership roles in public and private establishments related to
Nutrition.
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• Graduates will have competences in communication skills and be able to
present research/field reports with convincing arguments clearly either in
writing or orally;
• Graduates will be equipped with information technology skills required
for global communication; and
• Graduates will have skills in participatory approach to conservation and
utilization of renewable natural resource with a view to enhancing rural
development.
• Graduate will be able to execute development programmes in both
government and private sectors and create self-employment.
c) Behavioural Attributes
• The graduate of the programme should appreciate that there is dignity in
labour through competence in conception, planning, execution, monitoring
and evaluation of various nutrition programmes and enterprises.
• The graduate should be able to adapt to the socio economic and cultural
situations of rural setting and integrate with rural community dwellers.
• Maintain the ethical standards of the profession.
2.6.4 Attainment Levels
Graduates should be able to function effectively as Nutritionists/Dietitians.
Moreover, they should be able to address familiar as well as unfamiliar problems
efficiently and accurately such as to benefit the community who will learn from
them.
2.6.5 Resources Requirement for Teaching and Learning
a) Academic and Non-Academic Staff
The requirements for academic and non-academic staff are as stated earlier
(see 1.6.1)
b) Academic and Non-Academic Spaces
This also as stated earlier in 1.6.2 (a)
c) Academic and Administrative Equipment
In addition to equipment and laboratories listed in 1.6.2 (b), the following
additional laboratories are needed for Nutrition and Dietetics:
- Human Metabolic Laboratory for human metabolic studies
- Animal House – for animal experiments
- Anthropometric Laboratory
d) Library and Information Resources
There should be fully computerized library stocked with current books,
Journals and periodicals and audiovisuals, photocopiers, microfilms CD
ROMS etc.
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2.6.6 Course Contents and Descriptions
100 Level
First Semester
Credits
1. Communication in English I 2
2. Logic, Philosophy & Human Existence 2
3. Communication in French 2
4. Physical Chemistry 2
5. General Physics 2
6. General Biology (Zoo & Botany) 2
7. Mathematics 2
8. Practical Biology 2
9. Practical Chemistry 2
Sub-Total 18
Second Semester
Credits
11. Use of English II 2
12. Nigerian People & Culture 2
13. Social Sciences 2
14. Organic Chemistry 2
15. Organics Chemistry II 2
16. Peace Studies & Conflict Resolution 2
17. General Biology II 2
18. Mathematics 2
19. Practical Physics 2
20. Use of Library 1
Introduction to Home Science and Nutrition 2
Sub-Total 21
200 Level
First Semester
Credits
1. Intermediate French 1
2. General Agriculture 3
3. Human Biochemistry I 2
4. Basic Anatomy & Physiology I 2
5. General Microbiology 3
6. Introduction to Statistics 2
7. Introduction to Psychology 2
8. Agricultural Food Products 2
Sub-Total 17
Second Semester
Credits
9. Intermediate French II 1
10. Entrepreneurial Studies I 2
11. Human Biochemistry II 2
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12. Introduction to Computers 3
13. Introduction to Clinical Nutrition 2
14. Food Preparation and Management 2
15. Food Biochemistry 2
16. Food Microbiology 3
17. Basic Anatomy and Physiology II 2
Sub-Total 19
300 Level
First Semester
Credits
1. Diet Therapy & Hosp. Practice I 3
2. Practice of Nutrition 2
3. Research Methods in Nutrition 2
4. Quantity Food Production & Service 2
5. Personnel and Institutional Management 2
6. Food Analysis & Sensory Evaluation 2
7. Food Chemistry and Toxicology 3
8. General and Applied Nutrition 2
Sub-Total 18
Second Semester
7. SIWES 15 Credits
400 Level
First Semester
Credits
1. Diet Therapy and Hospital Practice II 3
2. Recipe Development and Testing 2`
3. Advanced Food Preparation 2
4. Consumer Education 2
5. Community Nutrition 3
6. International Nutrition 2
7. Nutrition Planning and Policy 2
8. Seminar in Human Nutrition and Dietetics 2
Sub-Total 18
Second Semester
Credits
9. Project 6
10. Advances in Human Nutrition 2
11. Nutrition Education 2
12. Clinical Nutrition 3
13. Public Health Nutrition 2
14. Entrepreneurship II 2
Sub-Total 17
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Course Description
100 Level
Introduction to Home Science and Nutrition (2Credits)
Definition and goals of studying Hone Science and Nutreition; Historical
development, phyilosophy and objectives of Home Science and Nutrition; Career
opportunities in Home Science , Nutrition and Dietetics, including the necessary
academic preparations and personal qualities required;Basic human needs and the
role of Home Science, Nutrition and Dietetics in meeting these needs; Nature of
families and their needs, goals and ideals; Major conception in Nutritionnutrients,
their functions and sources; malnutrition; adequate diets; nutrient
needs/requirements; Relationship between nutrition and health, including
HIV/AIDS; Home Science ,Nutrition and Dietetics in National Development.
200 Level
Agricultural Food Products (2 Credits)
Different types of foods and agricultural products, their structures and
composition. Vegetables, fruits, cereals, palm-wine, roots, and tubers; sugar cane,
oil palm, meat, milk, cheese, butter, sausage, ham, fish, orange, mango and other
juices. The processing and storage of these food products. Post harvest
physiology of food items. Development and marketing of raw food products,
techniques and problems of developing, fabricating and merchandising.
Ingredient regulations; taste panels, market testing, market research, and patents;
making of human food from local foodstuff.
Basic Human Anatomy and Physiology I (2 Credits)
Cell and its functions. An introduction to basic anatomy, physiology in various
systems. Nerves and muscles as agents of communication in the body. Kidney as
osmo-regulator of the body. Blood and immunity, protective mechanisms of the
body. Circulatory, respiratory, endocrine and digestive systems of the body.
Special sense organs. Body homeostasis. Philosophy of growth, pregnancy and
lactation.
Human Biochemistry and Nutrition I (2 Credits)
Chemistry of cell constituents and their function. Structure and function of
enzymes and hormones. Biosynthesis and functions of nucleic acid. Metabolism
of nutrients under different physiological condition. Effects of diet on
biochemical processes.
Human Biochemistry and Nutrition II (2 Credits)
Nutrient interrelationships in metabolism. Environmental factors that alter
nutrient requirements. Regulatory mechanism of various nutrients. Biological
108

oxidation. Mitochondrial and electron transport systems. Protein and nucleic
acid synthesis. Inborn errors of metabolism.
Introduction to Clinical Nutrition (2 Credits)
Malnutrition as a health problem. Classification of nutritional diseases.
Discussion of over-nutrition, diseases due to biological and chemical toxicants in
foods. Diet and dental diseases. Diet and cancer. Nutritional basis of diseasesrenal,
liver, G.I Diabetes, hypertension etc. nutritional application to management
of diseases. Nutritional problems of public health importance. Causes of
Nutritional problems. Prevention of nutritional problems. Inborn errors of
metabolism, metabolic diseases and allergies. Nutrition in childhood,
adolescence, adulthood, aged, pregnancy and lactation. Nutrition and immunity.
Parental nutrition. Review of infant feeding practices in Nigeria and other
countries.
Food Biochemistry (2 Credits)
Protein systems in foods; sugars in food technology; peptic substances; plant
gums and their uses in foods; non-enzymic browning; role of lipids in food; lipid
oxidation and lipid autoxidation in food systems; carotenoids in food systems;
terpenses, essential oils and chemistry of food orders; phenolic compounds;
respiration; chlorophyll and photosynthesis; biochemical activity of microorganisms
in foods.
Food Microbiology (4 Credits)
Incidence and types of micro-organisms in food, meat, fish and other seafoods,
fruits, vegetables and dairy product; spoilage of fresh and preserved foods;
principles underlying destruction of micro-organisms during food preservation by
use of chemicals, low and high temperatures, drying and radiation; indices of food
sanitary quality and micro-biological standards and criteria; food poisoning, food
infections, food infestation and mycotoxin in foods.
300 Level
Diet Therapy and Hospital Practical I (3 Credits)
Introduction to dietary management in disease states, consideration for factors in
patients care plan, coordinated nutritional services for patients, therapeutic
adaptation of the normal diet and problems of planning therapeutic diets using
local foods. Principles or nutritional modification for the underweight, protein
energy malnutrition, nutritional care plan and dietary treatment, nutrient need in
surgery – postoperative nutritional care following gastrointestinal tract surgery;
study of the diet for the vulnerable group, diarrhea in infants; oral re-hydration
General and Applied Nutrition (2 Credits)
Basic nutrition principles with special emphasis on nutrients; digestion and
absorption and their problems. Control of appetite. Nutritive value of tropical
foods and Nigeria diets; effect on season and cultural habits. Selection and
109

formulation of balanced diets. Foetus as a parasite. Non-conventional foods.
Food enrichment and supplementation in general.
Practice of Nutrition (2 Credits)
Execution of nutrition surveys of individual and groups in institution, in urban
and rural setting. Methods used in nutrition surveys anthropometry, food balance
sheets, morbidity and mortality vital statistics, clinical signs, growth monitoring,
growth chart methods construction and used of questionnaires, various parameters
used in food consumption surveys Food composition tables.Coverage of survey
results. Calorimetry, measurement of energy expenditure in man. Planning of
diets for individuals and groups. Preparation of visual aids and testing of nutrition
education materials. Visit to hospital, clinics and nutrition programmes.
Personal and Institutional Management (2 Credits0
Organizational structures in food service institutions and hospitals. Effective
staffing, staff recruitment, discipline and management. Staff welfare and workoutput.
Sanitation and safety. Planning institutional catering for all age groups.
Menu planning, budgeting, book-keeping. Nutritional consideration of
institutional meals.
Research Methods in Nutrition (2 Credits)
The thrust of this course is theory and statistical principles of research techniques
in human nutrition. Planning of research and investigation methods. Data
collection organization and presentation of investigation methods. Data collection
organization and presentation of data in acceptable form. Techniques used in
Nutrition research involving laboratory animals and man, PER, NPU, BV, NDPE
etc. use of experimental diets and analytical techniques. Interpretation of results,
co-relationships, levels of significance, regression analysis, standard error and
deviations, sample distribution, use of percentiles and percentages in growth
standard.
Industrial Training (15 Credits)
Students will be posted to recognized and relevant placement areas of their choice
during the 6-months industrial training. The first 3-months will be spent in
standard food service institutions, while the remaining 3m0nths will be spent in
hospitals or nutrition rehabilitation centers. Continuous assessment of students
will be undertaken jointly by their industrial-based supervisors, ITF officials and
institutional supervisors. Finally, students on returning to the institution will
present a seminar on major duties performed and skills acquired during the
training. Grades are allotted according to ITF directives.
400 Level
Diet Therapy and Hospital Practice II (3 Credits)
Advanced study in diet disease states. Application of the basic nutritional
principles and diet therapy in the treatment of diseases of specific organs,
endocrine, pancreas; various metabolic diseases, liver disease, gall-bladder
110

disease, kidney disease, arteriosclerosis, hyperlipidemia, disease of the nervous
system, study of allergy, food allergies, allergic reactions and dietary
management; diet in skin diseases, study of inborn errors or metabolism and their
nutritional care, interaction between drugs, nutrients and nutritional status.
Dietary counseling.
Clinical Practice (3 Credits)
Visit to hospital; Participation in ward rounds; observation of food service in the
hospitals visited, including translation of patients’ nutrient requirements into
foods portions for various therapeutic diets; Observation and practice of dietary
counseling; Presentation of group talk on a nutrition-related topic in any of the
out-patient clinics; and case study of a diet-related disease by students;
Submission of a written report.
International Nutrition (2 Credits)
Internal food security concepts and implementation. Global harmony through
nutrition. World food and nutrition policy formulations. Global environmental
protection and nutrition. Nutrition programmes during international wars, famine,
droughts etc. political dimensions of malnutrition and internal economy of foods.
Conceptional approach to the global solutions of nutrition policy. Role of
international relief agencies. Relationship of various United National Agency in
averting world hunger.
Community Nutrition (3 Credits)
Assessment of nutritional status of individuals and groups in a community using
established anthropometric standards, clinical signs, vital statistics, food
consumption and laboratory methods. Use of growth and development chart,
economic aspects of nutrition, food budgets, food habits, surveys in rural and
urban communities. Assessment of ecological factors. Applied nutrition
programmes. Supplementary and group feeding; school lunch programmes.
Nutrition procedure in times of disaster including famine relief operations
nutrition rehabilitation centres. Population and food supply. Nutrition and
national harmony.
Public Health Nutrition (2 Credits)
Nutritional problems of Nigeria public importance. Socio-economic effect of
nutritional problems within low income people. Effect of malnutrition on physical
and mental development. Steps to improve health and nutritional status of people.
Food sanitation and safety. Environmental and nutrition. Development of
primary health care and nutrition of Nigeria. Improving social and economic
services at all levels with special interest on the vulnerable groups.
Nutrition Planning and Policy (2 Credits)
Applied nutrition programme planning and implementation. Role of Agriculture
in nutrition programme implementation. Monitoring and evaluation of nutrition
programme implementation. Monitoring and evaluation of nutrition programmes
111

at household, village and at national level. Food laws and regulations. Nutrition
labeling. Applications of codex alimentarius commission.
Advanced In Human Nutrition (2 Credits)
Priority areas of research in human nutrition in developing and developed areas of
the world. Biochemistry and physiology of malnutrition including starvation.
Energy balance in man. Human body compartments. Physiology of pregnancy
and lactation. Nutrition, learning and mental development.
Nutrition Education (2 Credits)
Formal and non-formal aspects of nutrition education. Nutrition education by
whom to whom, and for what. Methods of nutrition education, improving sociocultural
aspects of foods including food habits, food taboos, and food choice.
Activity oriented programmes adopted in fostering nutrition education and
nutritional status of people. Content of nutrition in the dissemination of nutrition
education at household, village and institutional levels. Factors influencing
teaching and learning. Uses and problems visual aids in nutrition education by
various groups. Behaviour and attitude of nutrition education.
Project in Nutrition and Dietetics (6 Credits)
The student is expected to study fairly critically under controlled supervision by
an academic staff, a special problem in the area of nutrition and dietetics, present
a dissertation and finally defend him/her findings before a panel comprising an
international and external examiners.
Seminar in Nutrition and Dietetics (2 Credit)
Each final year students is expected to present an oral report and based on library
research problems and developments of current interest in the field of Nutrition
and Dietetics.
Consumer Education (2 Credits)
Definition and principles of Consumer Education; and analysis of economic
forces affecting individuals and families as consumers of goods and services;
creating awareness of the rights and responsibilities of consumers in the market
place; developing aids and techniques for making intelligent choices of foods and
services; political, social, economic and legal implication of consumer decisions
and actions.
Advanced Food Preparation (2 Credits)
The application of principles of nutrition and management to planning and
preparation of meals for special groups, and occasions; developmental research
and controlled experiments with food; developing food demonstration techniques;
quality characteristics of some important traditional Nigerian food ingredients;
strategies for improving nutrient value and utilization of the traditional and nontraditional
meals.
112

Recipe Development and Testing (2 Credits)
Fundamental principles of food quality evaluation and development of standards
taste, flavour, shape, size, texture, colour and appearance; principles of recipe
formulation and presentation. Acceptability trials, selection of participants,
analysis of results; emphasis on development and testing of more economical and
nutritious foods from familiar and commonly used and acceptable ingredients or
new breeds (variety) of food stuffs.
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2.7 HOTEL MANAGEMENT AND TOURISM
2.7.1 Philosophy, Aims and Objectives
The rapid growth in industry, commerce, communication and transportation has
given rise to a concomitant increase in people who eat away from home, and the
need to cater for food and leisure needs of these people. The rate at which people
move from one country to the other has led to establishment of international
hotels, restaurants, and motels by governments, commercial, and industrial
combines to cater for the complex needs of its varied clientele.
The objectives of the programme are:
a) to produce well educated talented managers for the hospitality and
tourism industry.
b) to produce graduates who can carry out research into the needs and
effective management of the hospitality industry in Nigeria.
2.7.2 Admission and Graduation Requirements
UME
5 credits passes at GCE/SSCE levels which must include
Mathematics/Physics, English Language, Chemistry, Biology/Agricultural
Science, Food and Nutrition/Home Economics and at not more than two sittings.
Direct Entry
OND, HND, NCE in Nutrition and Home Economics or Catering.
The course is for five years, with 2 long vacation SIWES and another SIWES in
the second semester of the fourth year, Students will do their SIWES in Catering
or Tourism establishments. In the fifth year, students may opt to major in
Catering or in Tourism.
Career opportunity abound in the public and private sector. Students with B.Sc.
degree in Hotel Management and Tourism can work as:
i) Managers in international standard hotels and motels.
ii) Managers in institutions such as colleges, army messes, hospitals etc.
iii)
iv)
Research Caterers.
Caterers in industry.
v) Managers in Conference Centres, Leisure parks, and tourist sites.
2.7.3 Learning Outcome
a) Regime of Subject Knowledge
A broad based knowledge in Hospitality enables graduates function as
professional Hotel Manager. To achieve this, programme commences with a
study of the relevant branches of the natural and management sciences, which
form the basis of a coordinated sequence of applied courses offered in the
114

penultimate and final year. An essential aspect of this course is the opportunity
provided for students to gain direct practical experience during periods of
industrial training (IT) in the food industries, hotels, hospitals, research centers,
corporate organizations and agencies. To be registered as Professional Dietetic,
students are required to also undergo a one-year internship programme after
graduations in any recognized and approved Teaching Hospital in the country: In
addition, students should be taken on excursion to relevant Nutrition enterprises:
b) Competencies and Skills
• Graduates will have competence in conceptual, management and
entrepreneurial skills;
• Graduates will acquire practical and analytical competence to enable them
manage sustainable Nutrition programames;
• Graduates will be equipped with data processing skills and have ability to
interpret data to provide solutions to Nutrition problems;
• Graduates will be able to functions in advisory capacity to government
and private agencies in areas related to Nutrition.
• Graduates will be able to plan, implement, monitor and evaluate
appropriate nutrition intervention programmes for benefits of population
groups.
• Graduates will be acquire leadership qualities that will enable them take
on leadership roles in public and private establishments related to
Nutrition.
• Graduates will have competences in communication skills and be able to
present research/field reports with convincing arguments clearly either in
writing or orally;
• Graduates will be equipped with information technology skills required
for global communication; and
• Graduates will have skills in participatory approach to conservation and
utilization of renewable natural resource with a view to enhancing rural
development.
• Graduate will be able to execute development programmes in both
government and private sectors and create self-employment.
c) Behavioural Attributes
• The graduate of the programme should appreciate that there is dignity in
labour through competence in conception, planning, execution, monitoring
and evaluation of various nutrition programmes and enterprises.
• The graduate should be able to adapt to the socio economic and cultural
situations of rural setting and integrate with rural community dwellers.
• Maintain the ethical standards of the profession.
2.7.4 Attainment Levels
Graduates should be able to function effectively as Nutritionists/Dietitians.
Moreover, they should be able to address familiar as well as unfamiliar problems
115

efficiently and accurately such as to benefit the community who will learn from
them.
2.7.5 Resources Requirement for Teaching and Learning
a) Academic and Non-Academic Staff
The requirements for academic and non-academic staff are as stated earlier
(see 1.6.1)
b) Academic and Non-Academic Spaces
This also as stated earlier in 1.6.2 (a)
c) Academic and Administrative Equipment
In addition to equipment and laboratories listed in 1.6.2 (b), the following
additional laboratories are needed for Nutrition and Dietetics:
- Human Metabolic Laboratory for human metabolic studies
- Animal House – for animal experiments
- Anthropometric Laboratory
d) Library and Information Resources
There should be fully computerized library stocked with current books,
Journals and periodicals and audiovisuals, photocopiers, microfilms CD
ROMS etc.
2.7.6 Course Contents and Descriptions
100 Level
First Semester
Course Number Title Units
GSS 111 Use of English 1 2
BIO 111 General Biology 4
MTH 111 Mathematics I 2
AEC 111 Basic Principles of Economics 1
GSS 114 Elementary French 1
GSS 112 Nigerian History 2
GSS 115 Basic German 1
CHM 111 Physical Chemistry 1
CHM 112 Organic Chemistry 2
HMT 111 Principles of Psychology 2
HMT 112 Principles of Sociology 2
GSS 113 Physical and Health Education 1
UGC 111 Farm Practice 2
Total 23
Second Semester
Course Number Title Units
GSS 121 Use of English II 2
GSS 126 Social Science 2
CHM 123 Inorganic Chemistry 2
CHM 122 Organic Chemistry II 2
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CHM 124 Practical Chemistry 1
BIO 121 General Biology II 4
MTH 124 Elementary French II 2
GSS 125 Basic German II 1
*HMT 121 Principles of Accounting 2
UGC 121 Farm Practice 1
Total 20
200 Level
First Semester
Course Number Title Units
GSS 212 Philosophy and Logic 2
AEC 201 General Agriculture 2
NUD 211 Introduction to Nutrition and Dietetics 2
MCB 212 General Microbiology 3
GSS 214 Intermediate French I 1
HCM 211 Introduction to Catering 2
HMT 211 Food and Society 2
HMT 212 Hotel Accounting and Book Keeping 2
TRM 211 Introduction to Tourism 2
HMT 228 Financial Accounting in the hospitality Industry I 2
Total 22
Second Semester
Course Number Title Units
NUD 222 Fundamental of Nutrition Dietetics 2
FST 225 Introduction to Food Science and Technology 2
HEC 221 Introduction to Home Economics 2
HEC 224 Agricultural Food Products 2
HMT 222 Food Production Theory and Practice 2
HMT 223 Food Service (Theory and Practice) 2
HMT 224 Personnel Management 1
GSS 224 Intermediate French II 1
HMT 225 Accommodation Management 1
HMT 226 Restaurant Operational Management 2
MTH 227 Introduction to Computer 2
HMT 228 Financial Accounting in the hospitality industry I 2
Total 22
300 Level
First Semester
Course Number Title Units
HMT 311 Cost Control 2
HCM 311 Managing Housekeeping Operations 2
HMT 312 Food and Beverage Experations 2
FST 314 Food Analysis and Sensory Evaluation 3
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TRM 311 Intermediate Tourism 2
HMT 314 Front Office/Reception Management 2
HMT 313 Maintenance Management 1
HMT 315 Liquor Studies 1
GSS 314 Advanced French I 1
HCM 312 Catering Hygiene and Safety 2
HMT 316 Financial Accounting in the Hospitality Industry II 2
Total 20
Second Semester
Course Number Title Units
HMT 321 Employee Labour Relations 2
HEC 427 Interior Decoration and Design 2
HEC 422 Recipe Development and Testing 2
HCM 321 Hotel and Catering Law 2
FST 324 Food Microbiology 4
FST 325 Post Harvest Physiology and Storage 2
HMT 322 Bar Organiszation and Management 2
HMT 323 Food Preparation Management 2
GSS 324 Advanced French II 1
Total 21
400 Level
First Semester
Course Number Title Units
HMT 411 Quantity Food Production and Service 2
HMT 412 Organization and Administration of Hotels
and Tourism Centres 2
HMT 413 Planning and Development of Hotel and
Tourism Attractions 2
HCM 411 Catering Equipment and Systems 2
TEM 405 ornamental Plants and Flower Production 2
HCM 412 Hotel Furnishing and Management 2
HCM 413 Catering Technology 2
HMT 414 Research Methods in Catering and Tourism 2
FRW 403 Zoo and Park Management 2
TEM 402 Landscaping and Environmental Management 2
Total 20
Second Semester
SIWES 400 6 Months Industrial Training in Hotel or Tourism Centres.
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Hotel and Catering Management Option
500 LEVEL
First Semester
Course Number Title Units
HCM 511 Hotel Book Keeping and Reception 3
HCM 512 Advanced Food Production and Management 3
HCM 513 Restaurant Management 3
HCM 514 Hotel Marketing and Sales 3
HCM 515 Hospitality Facility Planning and Design 3
HMT 500 Project in Hotel Management 2
HMT 501 Seminar in Hotel Management 1
GSS 414 Specialized French I 1
ABF 512 Business Law 2
Total 21
Second Semester
Course Number Title Units
HMT 527 Advanced Food Service 3
HMT 521 Human Resources Management 2
HMT 522 Management Accounting and Financial Control I 2
HMT 523 Business Decision Making 2
HMT 524 Strategic Planning in Hospitality 2
HEC 427 Interior Decoration and Design 2
HCM 528 Legislation and the Caterer 2
HMT 502 Project in Hotel Management 2
HMT 525 Marketing and Business Development 2
HMT 526 Insurance Security and Loss Preventation
Management 2
Total 21
500 Level
First Semester
Course Number Title Units
TRM 511 Tourism Transportation 2
TRM 512 Tourism Planning and Environment 2
TRM 513 Tourism Economics 2
TRM 514 Travel Retail Operation I 2
HMT 500 Project in Tourism 1
HMT 501 Seminar in Tourism 2
TRM 515 Tourism Marketing Management 2
TRM 516 Tourism Planning and Development 2
ABF 512 Business Law 2
GSS 414 Specialized French I 1
TRM 517 Travel Product Management 2
Total 20
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Second Semester
Course Number Title Units
HMT 527 Advanced Food Service 3
HMT 521 Human Resources Management 2
HMT 522 Management Accounting and Financial Control 2
HMT 523 Business Decision Making 2
HMT 524 Strategic Planning in the Hospitality 2
HMT 525 Marketing and Business Development 2
HMT 526 Security and Loss Prevention Management 2
TRM 521 Travel Retail Operation II 2
HMT 522 Hospitality Marketing Management 2
HMT 500 Project in Tourism 2
Total 21
HCM 211 Introduction to Catering (2 Units)
History of Catering in Nigeria. Types of Catering institutions: Welfare, hospital, school
meal services; residential establishments, industry, transport catering, services, contract
and outside catering, licensed house (Pub) Catering. Catering terms, Career
opportunities; Restaurant industry and organization, hotel industry and organization; club
organization and operation; Meetings Industry, Cruise Industry, Casino hotels,
Management and Leadership Ethics.
HMT 211 Food and Society (2 Units)
Food habits, their formation and change, ethnic cultural influences, introduction to ethnic
cookery, religious influences European, Mediterranean, Middle, Eastern, American,
Mexican and South American, Carribean, Indian, Pakistani, Bangladesh, Chinese,
Japanese, South East Asian and African Cookery.
HMT 212 Hotel Accounting and Book Keeping (2Units)
Accounting concepts, Nature and purpose of book keeping, gross departmental net profit,
assets Sales Book-Keeping, cost-profit-volume relationship Budgetary Control, Pricingtime
period, pricing formula, pricing of accommodation, food and beverage accounting
records, accounting transactions, final accounts, capitals, development of management
accounting concepts, mechanization, legal aspects.
TRM 211 Introduction to Tourism (2 Units)
Historical development, key factors and events in the development of tourism.
Significance of tourism, structure and organization, Growth of tourism, demand for
tourism, tourism in Nigeria. Significance for management, planning and development,
Travelling, procedure for booking and ticking routing, and scheduled individual and
group travel, linking carriers, financial consideration in owning traveling agency,
Provision of information services owning a travel agency.
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HMT 213 Principles of Food Purchasing
Sources of supply and purchasing information raw materials, prepared and point prepared
product purchasing methods and organization, tendering, contract buying, nominated
suppliers, cooperative buying groups food quality, standards, sizes, weights, labeling
requirements and specifications, purchasing methods and organization for liquors,
arrangement with brewers, wine merchants; wine suppliers, nominated suppliers,
contractors, cooperative buying groups, cash and carry. Legal standards for licences.
HMT 200 Financial Accounting in the Hospital Industry I (2 Credits)
Basic introduction to accounting steops in the accounting cycle. Preparation reading and
analysis of financial statements. Processing of accounting information. Accounting for
expenses, Fixed assets, inventory, depreciation equities, sales and payroll. Accounting
process from recording through posting, adjusting entries, closing entries. Fund
statements; partnership accounting, cost management accounting. Cost accumulation;
costing methods, Decision making, cost volume profit analysis. Pricing, Principles of
budget control.
Product costing, costing concepts.
HMT 222 Food Production: Theory and Practice (2 Unit)
Menu planning, balance of costs, balance of selling price, nutritional requirements,
production and service requirements, stockholding and stock turnover considerations.
Men as marketing tool, menu writing language, grammar, technical terms, descriptions,
layout structure, suitability to type of operation. Centralized, cooke-freeze, dispersed
production, convenience food operations, traditional organizations.
HMT 223 Food Service
Principles and techniques of food service, service methods and organization. Modern,
traditional and commercial, industrial and welfare service systems, vending and
disposables, dispending, control of material flow and handling, recipe construction,
balance, item substitution, establishing and measuring standards, applied quantity and
cost control production methods and organization.
HMT 224 Personnel Management (2 Units)
Nature and challenge of personnel management, organization of the personnel unit,
planning and controlling fair employment practices, organization and job design, human
resources planning, management, individual and organizational development,
performance, appraisal and management by objectives, career development,
compensation types, motivation, organizational behaviour modification, status of labour
union, collective bargaining, management of conflicts, communication and counseling.
Turnover, lay offs, outplacement, personnel research and change.
HMT 225 Accommodation Management (1)
Types of accommodation, cost and control of material, labour, over heads, toal and unit
cost of cleaning, prices, types of tariffs, calculation, charges based on breakdown/cost
basis of cost plus profit basis, Gross and net profit control techniques, performance
analysis-sales/expenditure statements, internal and external audit, daily and periodic
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summaries of function e.g. guests/room/bed of performance relating to different sectors
of the industry using standards and comparisons.
HMT 226 Restaurant Operational Management (2 Units)
Restaurant organization, staff uniforms, preparation and duties. Restaurant presentation
and equipment. Procedure for service of a meal, social skills, Types of service, technical
skills, Services area, beverages. The men, menu knowledge, covers for different
occasions, control systems, meal service-breakfast, lunch, dinner, afternoon teas,
banqueting, guardian service, licensing law.
HMT 227 Institutional Equipment Management (2 Units)
Definitions, designs and classification of institutional equipment; requirement and
specifications for installation and operating large equipment; methods of evaluation of
equipment performance; use and routine care of equipment and special maintenance
practices of equipment and environment.
HMT 311 Cost Control
Cost as a management function in hotel and tourism industry; Factors affecting food cost
control, by – menus, types, of service, purchasing methods; storage room control, pricing
methods, portion standardization etc; labour cost control, bar and restaurant control,
records for control, financial reports, operational control, store keeping.
HCM 311 Managing Housekeeping Operations (2 Units)
House keeping organization. Housekeeping staff. Relationship with other departments.
Head housekeeping his duties, recruitment of staff. Duty rosters for commercial hotel
housekeeping, seasonal hotels, motel, etc. Duties and responsibilities of other
housekeeping staff – Assistant housekeeper, chamber maids, staff maids, cleaners, clock
room attendant, houseporters, valets. Sitting and large rooms, linen, beds and beddings,
keys, safety and fire precautions, health, Hygiene and first aid. Storage containers,
towels – different sizes/types kitchen rubbers, oven cloths, dusters, death of a guest,
control of rodents and pest, bed bugs, clothes moth and their control.
HMT 312 Food and Beverage Operations (2 Units)
Management and evaluation of food and beverage systems. Developing marketing
strategy, merchandizing concept, menu concept and planning operations for profitable
operations. Pertinent legislation. Simulated commercial operations will be used to
develop management skills and evaluate operating systems within a realistic Scenario.
TRM 311 Intermediate Tourism (2 Units)
Role of tourism within the broader context of leisure. Developing an appreciation of
theoretical perspectives. Concepts and techniques used in the study of tourism. Factors
which determine demand for tourism and identification of those which are of particular
importance in the Nigerian context. Analysis of signification of tourism to Nigerian
economy and ways in which the net contribution can be maximized. Assessment of
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measures taken by government worldwide to balance the growth of tourism with the
necessity for adequate conservation.
HCM 312 Catering Hygiene and Safety (2 Units)
Definition, purpose and importance of Hygiene of Personal hygiene of food handlers,
personal cleanliness, General Health and fitness, kitchen design and equipment, kitchen
hygiene, food poising, reservoirs of infection and ways of spread, vehicles of infection
e.g. dairy products, meat, storage sterilization and disinfection, cleaning methods, control
of infestation e.g. rats, Legislation relating to Nigeria Law on hygiene, health, safety and
welfare, markets, stalls and delivery vehicles, health education.
HMT 313 Maintenance Management (2 Units)
Introduction to maintenance and engineering principles required in today’s lodging and
food service operations. Technical information needed to establish effective preventive
maintenance programmes, role and function of maintenance department, effect of travel
trends on maintenance, responsibilities of the chief engineer, basic electricity concepts
and electrification of building, electric devices and appliances, swimming pools,
elimination of pollution.
HMT 314 Front Office/Reception Management (2 Units)
Reception terms – Reception and receptionist. Functions and staff of reception. Personal
qualities and qualification of receptionist, duties. Reservations – advance, reservation
diary, description and use. Guidance notes on advance reservation. Communication and
counseling, social skills, selling and marketing techniques, legal aspects. Ancilliary
services checking in, checking out, night clerk.
HMT 315 Liquor Studies
Storage and control of liquors, beers, cidar and mineral waters, introduction to wines –
definition, terms, wine making, French Wines – Bardux, Burgurdy, Champagnes,
German Wines, Italian Wines, Wines of other countries – Spain, Portugal, Hungary etc,
fortified wines, vermouths and aperitifs-definitions and types, Brandys, Whisky-Scotch
and other, gin, blended, compounded and mixed drinks, cordials, liquors, cocktails.
HMT 316 Financial Accounting in the Hospitality Industry II (2 Units)
The accounting process. Role of book keepers and accountants in collection financial
information. The three legal forms of business organization – proprietorships,
partnerships, and corporations. Major accounting categories that appear on the statement
of income, equity statements and balance sheets, advantages of uniform system of
accounts for specific segments of the hospitality industry. Major classification of
accounts (assets, liabilities, equity, revenue and expenses) and specific account fund in
each classification Record keeping in perpetual and periodic inventory systems;
application of debits and credits; nature of contra accounts, Purposes and characteristics
of special journals, how they are designed and used in accounting system. Understand
the month-end and year-end accounting processes for hospitality companies.
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HCM 321 Hotel and Catering Law (2 Units)
Basic concepts of law – common, civil, criminal cases. Introduction to company law,
partnership law, sole trading. Introduction to employment law, employers liability,
common law provisions. Relevant provision of ECOWAS, Contractional basis of
employment, the contract and its incidence at common law and by statute, Remunerations
– salary controls and negotiation, the payment of salaries Health, safety and welfare,
conditions and at work.
HMT 322 Bar Organization and Management (2 Units)
Characteristics and properties of minerals, beers, wines, Spirits and liquors, General
Characteristics of liquors, origins, growers, shippers, distributors, new varieties and
developments, Classification, grading, breakdown of various types. Properties, varieties,
New varieties, legislation regarding classification and grading. Quality classification,
handling liquor, equipment requirements, combination drinks (aperitifs, long coled drink,
stimulation drinks etc), Service techniques, (modern, rending, dispensing, disposables,
traditional service etc), Glasses, decanters, serving features. Hygiene cleanliness of
premises and equipment; legal aspects, drink occasions, merchandizing.
HMT 323 Food Preparation Management (2 Units)
Purposes of cooking food, use of heat, effect of various methods of heat application on
physical nutritional and aesthetic aspects of foods, solutions and colloids; enzymatic and
microbiological aspects of food preparation, measuring techniques, leavenings; flour
mixes; modern and traditional equipment and procedures in relation to time, energy and
monetary expenditures and health preparation.
HMT 411 Quality Food Production and Service (4 Units)
Development of food service institution, meal planning food standards and service, food
selection and storage, food products and their preparations.
HMT 412 Organization and Administration of Hotels and Tourism
Centres (2 Units)
Factors and responsibilities of management. Art and Science of hospitality management.
Three types of skills required of managers and need for management development in
hospitality industry. Four types of on-the-job management instructions. 4 Steps in the
planning process. Criteria for good objectives, organization chart. Method of
communication, their importance and functions. Responsibilities of personnel
department. Maslows hierarchy of needs and other motivational theories. Record
keeping responsibilities. Accounting and benefits of uniform systems of accounts. Five
basic financial statements. Daily operation reports and preparation of annual budget.
HMT 413 Planning and Development of Hotel and Tourism Attraction (2 Units)
Special consideration for planning and development. The process of planning. Planning
the facilities – floor layout of the different areas. Major recreational facilities and
activities; Personnel organizations and human relations.
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HCM 411 Catering Equipment and Systems (2 Unit)
Catering Equipment, combined systems, vending machine-technical reliability and
aesthetic acceptability, types of vending machines and their safety, hygiene for vending
systems catering, convenience food catering.
HCM 412 Hotel Furnishing and Management (2 Units)
Factors affecting the type, number and quality of furnishing. Use of roller or Venetian
blinds. Window Curtains, glass curtains, draperies and furniture. Choice of liners for
different areas of hospitality industry.
HCM 413 Catering Technology (2 Units)
Kitchen planning, catering services – gas, electricity, comparison of fuels, energy
conservation standards of hygiene, cook-chill system, cook –freeze system, sous-vide,
centralized production, computer in catering, Hotel Management Software.
SIWES 400 Students will spend a total of one year in reputable hotels; tourism centres
to as part of their practical experience. The student will be exposed to all sections of the
hotel and tourism industry.
TRM 511 Tourism Transportation (2 Units)
Tourism transporation within the overall framework of the passenger transportation
industry. Examination of the physical, economic, pricing and regulatory components
followed by selected industry analysis of major modes in tourism transportation using the
systems approach. Local and national legislation, international treaties and organizations,
current policy issues and future trends with reference to Nigerian tourism industry.
TRM 512 Tourism Planning and Environment ( Credits)
Planning and progress in the last decade. Environmental awareness and environmental
impact of tourism in an area. Tourism planning process and levels of tourism resources.
Evaluating Scenarios where a symbolic relationship can be forged between planning
tourism and conservation.
TRM 513 Tourism Economics (2 Credits)
Concepts and relationships that result in creation of wealth by the tourism industry.
Major economic phenomenon associated with tourism industry in developed and
developing countries. Economic contributions and importance of tourism industry in
Nigeria.
TRM 514 Travel Retail Operations (2 Credits)
Accessing information essential for competent operations in a travel agency. Operation
of computer reservation systems and technological development in retail travel industry.
Travel terminology, costings, documentations, ancilliary services, tourism destination
studies. Special office systems.
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TRM 515 Tourism Marketing Management (2 Credits)
Relevant marketing concepts, need for systematic approach to the marketing function in
hospitality and tourism service. Analysis of distinct problems.
TRM Tourism Planning and Development (2 Credits)
Tourism planning and planning process, its responsible tourism development in relation
to time, market demand and specified objectives. Impact of tourism development and
consequences of implanned development.
TRM 517 Travel Product Management (2 Credits0
Growth of tour package market and the design, development and management of the
travel product through the stages of research, planning, negotiating and pricing,
marketing and operations.
HCM 511 Hotel Bookkeeping and Reception (3 Units)
Nature and purpose of Hotel Book-keeping, Day-to-day routine book keeping, sales,
purchases, cash accounts, use of double entry, sales book-keeping. Normal accounts,
purchases and purchases return journal. Purchases and trading ledgers. Suppliers
statements.
HCM 512 Advanced Food Production and Management ( 3 Units)
Menu making, pricing, cost control. Production methods, production systems, service
systems. Management of different menus table note, a la certe, etc.
HCM 513 Restaurant Operational Management (3 Units)
Restaurant organization, staff uniforms, preparation and duties. Restaurant presentation
and equipment. Procedure for services of meal, social skills, Types of Service, technical
skills, service area, beverages. The menu, menu knowledge, covers for different
occasions, control systems, meal service-breakfast, lunch, dinner, afternoon teas,
banquetting, gueaidon service, licencing laws.
HCM 514 Hotel Marketing and Sales (3 units)
Introduction to hospitality marketing and sales, scope, elements and organization of
hospitality marketing and sales. Theoretical concepts of marketing, marketing functions,
cost, efficiency analysis. Marketing research and improvement techniques. The four
“PS” of marketing. Marketing and sales plan, Personal sales, Telephone sales, Internal
marketing and sales, restaurant and lourge sales; catering and meeting rooms sales;
marketing to business travelers; Marketing to leisure travelers; Marketing to travel
agents, marketing to special segments.
HMT 515 Hospitality Facility Planning and Design (2 Units)
Design and maintenance of buildings, furniture foetives and equipment in hospitality
industry. Factors affecting selection and location of food service, laundry, water and
surface parking systems. Inputs needed for operational efficiency, cost control through
extending equipment and building life and reducing utility expenses. Innovative and
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environmentally friendly options for solid waste reduction and disposal. Using modern
technology to streamtive operational procedures, Renovation.
RMT 521 Human Resource Management (2 Units)
Employment Laws and applications. Job analysis and job design. Planning and
recruiting; selection; orientation and socialization; training and development. Evaluating
employee performance; compensation administration; incentives and benefits
administration. Groups and conflict in hospitality industry. Labour unions. Negotiations
and collective bargaining; Health, safety and employee assistance programmes.
Turnover, discipline and exists; social responsibility and ethics. Communication.
Groups processes with emphasis on diagnosing and developing human management
potential of individuals.
HMT 522 Management Accounting and Financial Control (2 Units)
Analysis of hospitality products and markets, preparation of marketing plan, evaluation
of media strategies, principles and practice of promotions and public relations in
hospitality industries. Problems on marketing issues and marketing management.
HMT 523 Business Decision Making (2 Units)
Decision making models; Quantitative techniques used to aid decision making in
business. Marginal analysis. Decision making under risk and uncertainty.
TRM 524 Travel Retail Operation (2 Credits)
Principles of agency management and establishment. Various business functions of
marketing; commercial management, information systems, organizational management,
accreditations, legal aspects and consumer protection including major trends in travel
distribution system (CRS) domestically and internationally. Functional differences
between retail, wholesales, and ground operations.
HMT 524 Strategic Planning in Hospitality Industry (2 Units)
Using business and management concepts to conceptualize holistic view of hospitality
operations; evaluating statistical and financial reports as a basis for decision making;
applying elements of strategic management process in hospitality organizations.
Integrating knowledge of the principles of marketing management and hotel operations
and applying these to selection of strategies needed in the formation of a market plan to
achieve organizational objectives.
HMT 525 Marketing and Business Development (2 Units)
Principles of marketing, marketing concepts, buyer behaviour, market research, market
segmentation, marketing mix variable, sales promotion, communication techniques to
evoke response from users and potential users. Pricing. Distribution and promotion.
Implementating, organizing and controlling marketing programmes. Business analysis
for marketing. Financial analysis for marketing decisions. Strategies for marketing.
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HMT 526 Security and Loss Prevention Management (2 Units)
Safety and security. Security and hospitality industry. Security equipment; Security
procedures covering guest concerns. Department Responsibilities in Guest and asset
protection; Protection of funds. Emergency management. Safety in lodging property.
Insurance in the hospitality industry. Different types of insurance. Problems of
insurance in hospitality industry.
HMT 526 Finishes in Interior (2 Units)
Physical, chemical and aesthetic properties of finishes and used on walls, floors, ceiling,
furniture and cabinets. Application and maintenance of finishes and surface coverings.
Care of finishing equipment and safe handling of finishing chemicals.
HMT 527 Advanced Food Service (2 Units)
Organization of the restaurant brigade – Manager, or matre d’hotel, head waiter etc,
factors governing size of restaurant brigade, personal qualities required of restaurant
staff, ancillary departments, services of various menus – a la certe and table d’hotel
services, service routine, breakfast, floor and room services. Table laying for Table
d’hotel and a la certe menu, staff luncheon, afternoon routine, buffets, these evening
routines, floral decorations, Types of service – silver service, plates service, cafeteria or
self service, light refreshment service, full service. Beverages-brewing of different types
of teas, coffee making. Restaurant control system, barquets and other arrangements,
buffet dinners, balls, wedding and outdoor catering. Bar and cellar organization.
HMT 528 Legislation and the Caterer (2 Units)
Legislation, Environmental health officer and legislation, accidents, accident prevention,
First aid, fire precautions, personal, kitchen, food hygiene, food hygiene regulations,
legal aspects.
HMT 501 Seminar in Catering Management and Tourism (1 Unit)
Each student will present an oral report based on library research on current problems and
development in the hotel/catering management and tourism industry.
HMT 500 Project in Hotel Management (2 Units)
Each student will work under supervision on a project which provides them with the
opportunity to put into practice all the knowledge accumulated in hotel management and
tourism. Project will aim at advancing hotel and tourism industry in Nigeria. A student
may opt to concentrate on catering and hotel management or tourism. The work will be
embodied in a thesis and is a prerequisite for graduation.
HRT 501 Micro-Propagation of Agricultural Crops (2 Units)
Tissue Culture: Physiological basis of plant culture at cellular level. Identification of
suitable plants and plant parts for tissue culture. Environmental control in tissue culture,
influence of pathogens on cultured propagules. Recent advances in Biotechnology. Role
of tissue culture in Plant Breeding and induction of mutants. Role of tissue culture in
horticultural crop production and rapid multiplication of clonal materials.
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HRT 502 Park Design and Management (2 Units)
Architectural design, principles and concepts for various types of parks. Functional
designs, e.g. parks for family relaxation, parks for holidaying, concepts of national parks,
picnic parks.
HRT 503 Floriculture (2 Units)
Identification of tropical and ornamental plants, culture of trees, shrubs and flowers.
Shade trees, ground covers, annual flowers, perennial shrubs and hedge plants, bedding
and foundation plants, lawn grasses, nursery management, palms as ornamental plants,
rock gardens, aquatic plants, Rose, forms and orchids.
Practicals:
Field work – to identify various species of trees, shrubs, hedge plants.
Propagation, esteem cuttings and seeds, etc. potting media, flower show.
Flower arrangement.
HRT 504 Landscape Design (2 Units)
Design principles, design practice, basic styles, preparing the plan design, landscape
construction. Hard landscaping, soft landscaping. Contouring and levels. Maintenance
and management of established landscape. Landscape contracts and contractual
agreements.
Practicals:
Drawing and design production, design concepts. Field work contour
development. Topographic map production. How to prepare contract
documents.
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3.0 APPENDICES
Teaching, laboratory, and field equipments are required in adequate numbers for
proper training of the students. At present, some universities appear to teach
practical in the absence of well-equipped laboratories. This practice has evidently
reduced the quality of the graduates. Relevant teaching/laboratory equipment
include overhead projectors, slide projectors, projection screens and other audiovisual
aids, weighing balances, centrifuges, colorimeters, spectrometers, pH
meters, microscopes, incubators, refrigerators, deep freezers, ovens, autoclaves,
water bath and distillation unit, chambers and moisture meters. Others include
atomic absorption spectrophotometers, photometers, amino acid analyzers,
digestion units, extractors, systems, ashing equipment, transfer chambers,
electronic calculators and microcomputers.
Basic farm equipment should include tractors, trailers, ploughs, harrows, ridgers,
planters, harvesters, sprayers, shellers, processing equipment and in certain
conditions, irrigation facilities.
Category A - Minimum of 1/Faculty
1. Photometers
2. Amino Acid analyzer
3. Atomic absorption spectrophotometers
4. 20 desktop computers for teaching purposes
5. Incubator/Hatcher
Category B - Minimum of 2/Faculty
1. Audio visual aids
2. Centrifuges
3. Colorimeters
4. Spectrometers
5. Bench-top Incubators
6. Transfer chamber
7. Farm equipment
Category C - Minimum of 2/Department
1. 5 Microscopes (for large classes)
2. Weighing balances as appropriate for the Department
3. Moisture meters
4. Water baths
5. Deep freezers
6. Refrigerators
7. Desk top computers
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Category D - Minimum of 1/Department
1. Ovens
2. Autoclave
3. Distillation Unit
4. Gas Chamber
5. Digestion Unit
6. Extraction Unit
7. Ashing equipment (Furnace)
8. pH meters
9. Electronic calculator
10. Flame photometer
Other Equipment
A. Vehicles
At least two lorries, two 4 wheel drive vans, two 50 seater buses, two station
wagons and two tractors with complete accessories in a pool for the entire
Faculty/College and One saloon and station wagon for the Dean’s office.
B. Workshop
C. Silos
Workshop for training students in machine and the maintenance of farm
equipment parts and other Engineering Practicals must be provided preferably on
the University’s teaching/research farm in adequate numbers based on the user
space areas of about 15m 2 /FTE student to accommodate machinery, equipment,
and students.
Medium-sized silos are required not only to store grains produced from the
teaching/research farm but also to train students on the preservation of farm
produce. The number of silos will depend on the level of operations in the farm.
D. Culture Rooms
E. Sheds
Culture rooms would be needed for pathological work.
Sheds are required for major repairs and servicing of farm equipment as well as
their storage.
F. Cold Rooms
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Teaching/Research Farm
A teaching/research farm is mandatory for the practical acquisition of skills
and knowledge by students, for staff research and solving practical problems.
The farm should have, the following facilities:
A
Crops
1. Crop type museum (2 hectares with a minimum of at least 10
different crops)
2. Minimum of 50 hectares of cropping land
3. Farm workshop
4. On-farm processing and storage facilities
5. Green house
6. Screen house
7. Sprayers.
8. Irrigation facilities
B. Animals
1. 2000 birds
2. 10 sows
2 boars
3. 50 cattle - 40 cows and 10 bulls
4. 100 each of sheep and goats
5. 100 rabbits
6. Feed mill 1 ton/hr.
7. Animal products Laboratory
8. Metabolism cages (12)
9. Poultry cages
10. 1 hectare of improved pasture; 50 hectares of grazing land
11. Weigh bridge
12. Dip
13. Sprayer
14. Fenced paddocks
15. Bailer
16. Quarantine
C
Wildlife
1. Grass-cutter colony: 5 males and 15 females
2. Snailery
3. Field glasses (binoculars)
4, Dart gums
5 Fire arms
5. Traps of different types & sizes
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6. Cages
7. Taxidermy laboratory
8. Museum
9. Bee Colon and Cages
10. Compasses
D
Forestry:
1. Aerial Photo Interpretation Laboratory
2. Herbarium
3. Soil Analysis Laboratory
4. Wood Workshop
5. Lathe
6. Work Bench
7. Secator
8. Tree Bicycle
9. Radial Line Plotters
10. Light Tables
11. Reflecting Projectors
12. Microscopes
13. Haga Altimeters
14. Spiegel Relascopes
15. Girth/Diameter Tapes
16. Ranging Poles
17. Dumpy Levels
18. Swedish Back Gauges
19 Camping Beds
20 Tents
21. Camping Tables & Chairs
22. Mechanical Wood Processing Machines
23. Chemical Processing Machines
24. Head Rigs
25. Band Mills/Saw
26. Saw doctoring Laboratory
27. Compasses
E
Soil Science
1. 2 – 3 Hectares of land mapped out for soil exercises
2. 5 Augers
3. 3 Munsel Colour Charts Kits
4 5 Soil Test Kits
5 2 Gunters Chains
7. 1 Soil Map & Land Use Capability & Suitability Map
8. 1 Green House
9. G.I.S facilities
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10. Soil analyzing laboratory
11. Ranging poles
12. Camping bends/tents
13. Weather Station
14. Theodolytes
15. Compasses.
F
Fisheries
1. ½ Hectare Size Fish Farm
2. Fishing Boats
3. Water quality laboratory
4. Smoking Kilns
5. Feed Peletting machines
6. Nets
7. Traps
8. Fish Canning Machine
9. Aquaria
10. Concrete tanks
11. Glass Tanks
12. Fish hatchery
13. 10,000 Fishes
G
Home Science And Management/Home Economics
1. Refrigerator
2. Deep Freezer
3. Gas Cooker
4. Gas Cylinders
5. Fire Extinguisher
6. Pressure Cooker
7. Grinding Stone
8. Cutting Board
9. Mortar and Pistle
10. Blender
11. Cake Mixer
12. Buckets
13. Storage containers
14. Cooking utensils/kitchen equipment
15. Measuring Cups, Measuring Spoons
16. Weighing Balances
17. Thermometers
18. Bowls, Plates, Tea Cups, Tumblers
19. Table Wares
20. Round Bottom Flask
21. Bunsen Burners
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22. Exhaust Hood
23. Animal Cages
24. Weighing Scales for Animals and Human Babies
25. Tapes
26. Calipers
27. Dessicators
28. Crucibles
29. Kettles
30. Drying Oven
31. Looms
32. Dress Forms
33. Cutting Tables
34. Straight and Pinking Shears
35. Zig-zag Sewing Machines with Foot Treadles
36. Knitting Machine
37. Irons
38. Pressing Tables
39. Sleeve Boards
40. Sewing Tools
41. Wall Mirror
42. Yard Stick
43. French Curve
44. Trading Wheels
45. Drafting Tools
46. Launder – Ometer
47. Vacuum Cleaner
48. Children’s Furniture
49. Toys
50. Child Assessment Tools
51. Micro Wave
H
Water Resources & Agric Meterology
1. Water Level indicator
2. Water bath
3. Portable PH Meter
4. Stirrers
5. Spectrophotometer
6. Hatch portable Water Test Kit
7. Dissolved oxygen meter (Complete set)
8. Portable Water Analyzer
9. Salinity bridge measuring instrument
10. Pestle and mortar
11. Pipettes 5ml, 10ml, 25ml
12. Evaporating dishes 200ml, 500ml
13. Round bottomed Flask 250ml, 1000ml
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14. Flat bottomed flask 250ml, 1000ml
15. Test tubes 16 x 125ml, 16x150ml, 12 x 98ml
16. Funnel Polystyrene
17. Wash bottles
18. Vernier Calipers
19. Balance 10kg (Top loading)
20. Aspirator
21. Hydrometer
22. Burettes 50ml
23. Reagent bottle 250ml, 500ml
24. Thermometer 0-110oc, 0-250oc, 0-360oc,
25. Measuring Tape
26. Water pump
27. Horizontal Drum Water level (key float drum)
28. Soil hydrometer
29. Cone penetrometer with test cup.
30. Class ‘A’ pan evaporation with Hook gauge and still well.
31. Stevenson’s screen
32. Campbell stroke sunshine recorder
33. Thermohygrograph
34. Dry and Wet-bulb thermometer
35. Ordinary Rainguage
36. Automatic rainguage
37. Minimum and Maximum Thermometer
38. Soil Thermometer
39. Flour Meter
40. Wind Vane
41. 30m land chain
42. Prismatic compass
43. 4m Level his staff
44. K l-M theodolite
45. Survey umbrella
46. Tripod kern for Theodolite DKM – 2 – A
47. Ranging poles
48. Stop Watches
49. Water analysis chemicals
50. Sunshine records card
51. Thermograph charts
52. Soil Moisture meter
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