DELTA STATE UNIVERSITY ABRAKA, NIGERIA DEPARTMENT OF

DELTA STATE UNIVERSITY

ABRAKA, NIGERIA

DEPARTMENT OF VOCATIONAL EDUCATION

FACULTY OF EDUCATION

DEPARTMENTAL HANDBOOK

AGRICULTURAL EDUCATION

LIST OF STAFF AND ACADEMIC QUALIFICATION

ACADEMIC STAFF

S/N Name of staff Status Qualification

1 Prof. P.E. Egbule Professor B.Sc (Ed) UNN M.Ed Agric. Ed (UNN);

Ph.D (UNN).

2 Prof. C.N. Ikeoji Professor B.Sc (Nig); M.Ed Agric Ed (Nig) Ph.D

(Nig.)

3 Prof . A.C. Egun Professor B.Sc (UNN); M.Ed Agric Ed (UNN); Ph.

D (DELSU)

4 Dr. J.F.O. Akpomedaye Senior Lecturer B.Sc (DELSU); M.Ed Agric Ed (UNN);

Ph. DELSU

5 Dr. V. Ideh Lecturer I B.Sc (DELSU); M.Sc (Ibadan); M.Sc

(DELSU) 2015

6 Dr. Ogwu C. Lecturer I B.Sc (Ed) DELSU; M.Sc Ph.D, LASU,

Ph.D 2017, DELSU

7 Mr. Perede Samuel Graduate

Assistant

B.Sc (Ed) DELSU

NON- ACADEMIC STAFF


1 Mr. M.O. Odikayor Principal Farm

Manager

B.Sc Agric

2 Mrs. EO. Okoro Principal Farm

Manager

B.Sc Agric (UNIBEN)

3 Mrs. C. Obitaba Deputy Agric Sup. GCE, ONN, HND

4 Mrs. M.U. Imogbighe Deputy Chief

Agric Sup.

WASC, ONE, B.Sc (Ed) (DELSU),

M.Ed

5 Mr. Henry Okobi Asst. Chief Agric.

Superintendent

WAEC, N.C.E (Tech) Agric. B.Sc

(Bed.) Agriculture

6 Mr. R.S.O. Iwemjiwe Secretary/Typist SSC, 1994-2001, 50 W.P.M,

Typewriting, Auchi Poly, 1998,

Certificate in Computer Appreciation,

2002, B.Sc Accounting DELSU, 2008,

NABTEB Advanced Secretarial Studies,

Shorthand 120 W.PM., Secretarial

Duties, 2008.

7. Mrs J.O. Ukperajoba F.O.I First School Leaving Certificate, WAEC

8. MR. Okpako Robert F.O.I First School Leaving Certificate, WAEC

9. Miss Iwhiwhu M. Chief Clerical

Officer

WASC

10. Mrs. Ogiemudia G.N. Care Taker FSLC

11. MRS. Efebe, Alice Snr.

Messenger/Cleaner

FSLC

B.Sc (Ed.) AGRICULTURAL EDUCATION

PREAMBLE

The Department of Vocational Education, Agricultural Science Unit of Delta State University is

in the Faculty of Education. The Department offers programmes leading to the degree of Bachelor

of Science in Agricultural Education (B.Sc (Ed.).

The unit offers two degree programmes:

a. A 4 – year degree programme for entrance (U.T.M.E.) candidates

b. A 3 – year degree programme for Direct Entry Candidates

The curricula include courses in general education, professional education and teaching subjects

areas.

RATIONALE FOR PROGRAMME REVIEW

The rational for the programme review include:

The current programme was designed for students in pure Agriculture programme. It was not

designed for teachers of Agricultural Science in Secondary Schools. Hence products of the

programme easily move away from their primary role of teaching Agricultural Science at post

primary levels.

Furthermore, Agricultural education is a vocational subject, but at present it lacks the necessary

vocational content, which this review seeks to provide. Finally, the Agricultural education unit of

Delta State University draws its external examiners from older universities such as UNN,

UNIPORT and UNIBEN. These external examiners have consistently requested us to review our

programme to be in line with what obtains in other universities with similar programme.

i) PHILOSOPHY

The aim of the programme is to produce Agricultural Education graduates who are

competent, not only in theory and practice of agriculture, but also in the professional

qualities necessary for teaching Agricultural Science subject more effectively in the

Secondary Schools, Teacher Training Colleges of Education . the department prepares

students for employment in leadership positions and training schemes of agricultural

business.

ii) OBJECTIVES

Specially, the objectives of the programme are:

1. To produce professional teachers of Agriculture who are competent to teach

Agricultural Science at post-primary school levels.

2. To produce graduates for employment in leadership positions and training schemes

of agricultural business.

3. To produce agricultural graduates who can act in advisory capacities to farmers in

both urban and rural area.

4. To produce graduates who can also be self employed in the absence of getting jobs.

ADMISSION REQUIREMENTS

In addition to the general Joint Matriculation Examination requirements, the candidates must fill

the following departmental requirements:-

i) Admission by J.M.E (4 Years)

SSCE/GCE Ordinary level credit passes in at least five subjects which must include

English Language, Mathematics, Chemistry, Agricultural Science or Biology, and any

one of Geography and Economics

ii) Direct Entry Admission – (3 Years)

At least merit in Agricultural Science at the N.C.E examination or its equivalent. Also

candidates must possess credit pass in ordinary level Mathematics or might have passed

basic Mathematics examination at the N.C.E level.

100 LEVEL

FIRST SEMESTER

Code Title Units Status

EDU 100 Introduction to Teaching Profession 2 Core

EDU 101 Foundations of Education 2 Core

MTH 101 Elementary Mathematics I (Algebra and Trig.) 2 Core

GST 101 Use of English & Library 4 Core

GST 102 Logic, Philosophy & Human Existence 2 Core

CHM 101 General Chemistry I 2 Core

HEE 105 Introduction to Home Economics 2 Elective

Core Courses 18 Units

Elective Courses 2 Units

Total 20 Units

100 LEVEL

SECOND SEMESTER


AED 111 Introduction to Agriculture 2 Core

AED 112 Practical Farm Work I 2 Core

AED 113 Farm Biometrics 2 Core

AED 114 Principles of Agricultural Education 2 Core

AED 115 Farm Tools and Equipment 2 Core

GST 111 Nigeria People And Culture 2 Core

GST 112 History of Philosophy of Science 2 Core

GST 113 Peace Studies and Conflict Resolution 2 Core

EDU 114 Introduction to Language Education 2 Elective

EDU 115 Introduction to Adult Education 2 Elective



Total 20 Units

200 LEVEL

FIRST SEMESTER


EDU 200 Principles of Instruction 2 Core

EDU 201 Philosophy of Education 2 Core

EDU 202 Curriculum Theories and Development 2 Core

AED 201 Introduction to Vocational Education 2 Core

AED 202 Principles of Farmstead Planning 2 Core

AED 203 Introduction to Agric. Economics 2 Core

AED 204 Anatomy and Physiology of Farm Animals 2 Core

AED 205 Introduction to Soil Education 2 Core

CHM 205 Organic Chemistry 1 2 Core

CSC 200 Introduction to Computer 2 Core

EDU 203 Microteaching (Treading Skills) 2 Elective



Total 22 Units

200 LEVEL

SECOND SEMESTER


EDU 211 Special Methods of Teaching 2 Core

EDU 212 Test and Measurement 2 Core

AED 213 Economics of Agricultural Education 2 Core

AED 214 Techniques of Non-ruminant Animal Production 2 Core

AED 215 Techniques of Vegetable Crop Production 2 Core

AED 216 Crop Protection Education 2 Core

AED 217 Vocational Statistics 2 Core

AED 218 Forest Management Education 2 Core

CES 211 Entrepreneurship and Innovation 2 Core

EDU 214 Citizenship and Moral Education 2 Elective



Total 20 Units

300 LEVEL

FIRST SEMESTER


EDU 300 Teaching Practice 3 Core

EDU 301 Introduction to Educational Administration and Planning 2 Core

EDU 302 Educational Technology 2 Core

AED 301 Field Crop Production 2 Core

AED 302 Fish Farming and Management 2 Core

AED 303 Agricultural Marketing Education 2 Core

AED 304 Ruminant Production and Husbandry 2 Core

AED 305 Horticulture Education 2 Core

AED 306 Farmer Education and Rural Sociology 2 Core

EDU 305 Educational Statistics 2 Elective



Total 21 Units

200 LEVEL

SECOND SEMESTER


EDU 311 Educational Psychology 2 Core

EDU 312 Research Methods and Data Processing 2 Core

EDU 313 ICT in Education 2 Core

AED 321 Poultry Production Education 2 Core

AED 312 Technology of Breeding Crop and Animals 2 Core

AED 313 Research Techniques in Agric Education 2 Core

AED 325 Farm Business Management Education 2 Core

AED 326 Introduction to Animal Breeding 2 Core

AED 311 Tree Crop Production 2 Core

CES 311 Entrepreneurship Studies (Business Creation and

Growth)

2 Elective

EDU 315 Introduction to Economics of Education 2 Elective

AED 328 Pasture and Range Management Education 2 Elective



Total 24 Units

400 LEVEL

FIRST SEMESTER


EDU 401 Practical Teaching 3 Core

EDU 402 Guidance and Counselling 2 Core

EDU 404 School Administration and the Law 2 Core

AED 400 SIWES 6 Core

AED 401 Water and Land Conservation Education 2 Core

AED 402 Vocational Guidance 2 Core

AED 403 Farm and Garden Management 2 Core

EDU 403 Continuous Assessment 2 Core



Total 21 Units

400 LEVEL

SECOND SEMESTER


EDU 410 Research Project 6 Core

EDU 411 Special Education 2 Core

AED 421 Special Method in Agric Education (Seminar) 2 Core

AED 422 Wild Life Conservation 2 Core

AED 423 Livestock Health Education 2 Core

AED 424 Youth Organizations in Agriculture 2 Core

AED 425 Livestock Nutrition Education 2 Core

EDU 412 Comparative Education 2 Elective



Total 20 Units

Course Synopses

AED Introduction to Agriculture (2 Units)

111 (LH:30)

Fundamental concepts in Agriculture including importance of Agriculture in Nigeria economy,

areas of agriculture, system of land ownership, farming systems, problems of agricultural

development and roles of government in agricultural development.

AED Practical Farm Work I (2 Units)

112 (LH:30)

Practical approaches to acquisition of skills needed in the production of crops including land

preparation pre-planting operations, collection of weeds, identification and preservation of

specimens of plant pest and diseases.

AED Farm Biometrics (2Units)

113 (LH:30)

The basic Mathematics concepts that have uses in agricultural education including measurement in

agriculture, seed rate, percentages, area, volume, simultaneous and geometry, graphs, and their

mathematical application in agriculture.

AED Principles of Agricultural Education (2 Units)

114 (LH:30)

The opportunities are challenges of Agricultural Education and its relation to the Agricultural industry.

Survey of programmes in Agricultural Education in Primary, College of Education, Polytechnics, Colleges

of Agriculture and Universities. Visits to agriculture Headquarters, Zonal Agricultural Offices and Schools

of Agriculture. Observation and discussion of Agriculture education programmes and Home Economics.

AED Farm Tools Equipment (2 Units)

115 (LH:30)

Types of School farm tools – garden tools tillage tools, harvesting tools etc. Difference between tools and

equipment. Types of school farm equipment – spraying equipment, harvesting equipment, etc. Uses and

maintenance of various tools and equipment.

AED Introduction to Vocational Education (2 Units)

201 (LH:30)

The study of the conceptual issues and historical development of vocational education in Nigeria. These

include meaning, purpose, goals, values, image and objective of vocational education as well as the

historical trends in the development of vocational education in Nigeria.

AED Principles of Farmstead Planning (2 Units)

202 (LH:30)

Introduction to the concept of school land survey, farm survey and farmstead planning including tools and

equipment involved, problems and prospects of land surveying and factors to consider when planning a

school farm layout.

AED Introduction to Agriculture Economics (2 Units)

203 (LH:30)

The students should be exposed to the concepts and details of:

- The scope and methodology of economics

- Demand and supply

- Concept of elasticity

- Concept of utility and indifference curves

- Factors influencing consumers’ behavior

- Concepts of production and cost functions

- Effects of laws of diminishing return in the production process

- Theory of cost in the short-and-long term

- The process of determining the optimum level of in-put

- The elements of market structure

- Pricing and output policies of monopoly firm

- Pricing and output of a typical firm in an imperfect market e.g. (1) monopolistic competition and

(2) oligopoly

AED Anatomy and Physiology of Farm Animals (2 Units)

204 (LH:30)

The course is designed for introducing student to topographical and descriptive terms used in gross

anatomy such as caudal, distal, medial, planter, etc., bones of different animals and their important

joints, types of muscles in the body of mammals and avian, digestive system of avian. An in-depth

study of the heart, blood vessels and lymphatic systems of mammals and avians, structure of the eyes,

ears of mammals and avian and the structure of the skin, hoof and feather.

AED Introduction to Soil Education (2 Units)

205 (LH:30)

This course should expose students to the basic concepts of agriculture and agricultural economics.

AED Techniques of Non-Ruminant Animal Production (2 Units)

214 (LH:30)


- Different types of housing and equipment for poultry, swine and rabbit

- The management of non-ruminant animals

- Disease and parasites of poultry, swine and rabbit

- Means and methods of transporting poultry, swine and rabbit from the farm to the market

- Various methods of processing poultry, swine and rabbit

- Exposure to the establishment and management techniques of non-ruminant animals

AED Technique of Vegetable Crop Production (2 Units)

215 (LH:30)

This course should expose students to the basic concepts of agriculture education with details in vegetable

crops production.

AED Principles of Crop Protection Education (2 Units)

216 (LH:30)

Farmers education in crop pest and disease management relevance of crop protection education. Major

pests, disease and parasites of tropical crops; their biology and control. pests of stored products, their

control. weeds and their control, quarantine regulations and phytosanditary measures; fundamentals of

plant structure and maintenance.

AED Vocational statistics (2 Units)

217 (LH:30)

Meaning, importance and kinds of statistics. Pictorial description of data – classification of data; Frequency

distributions, graphical representation of data; Histograms, frequency polygon, Ogive, measures of

location. Measure of variation, elementary probabilities and Binominal Distribution. The normal

distribution; some tests of statistical hypothesis, about the mean. The chi-square distribution; the F-

distribution. Application of statistics tools to vocations.

AED Forest Management Education (2 Units)

218 (LH:30)

This course should expose students to the basic concepts of forest and their management strategies.

Education on forestry production with focus on the consent and importance of forest in national economy.

Nigerian vegetation and forest zones, principles of forest crop production, forest protection, harvesting,

processing and marketing of timber and other forest produce.

AED Field Crop Production (2 Units)

301 (LH:30)

This course should expose students to the basic concept of agriculture with specifics made to field crop

production.

AED Fish Farming and Management (2 Units)

302 (LH:30)

Importance of fish in human nutrition. Types of common fish in the ecological environment, their

characteristics, types of fishing, fishing gears, types of environment suitable for the school fish pond and

its characteristics. How to construct and manage fish farm, harvesting and preservation of fish.

AED Agricultural Marketing Education (2 Units)

303 (LH:30)

The course is designed to introduce students to basic concepts in agricultural marketing, marketing

functions, marketing agencies, application of economic.

AED Ruminant Production and Husbandry (2 Units

304 (LH:30)

The students should be exposed to the concept and details of:

- Conformation, types and breeds of sheep, goats, beef, cattle, and diary cattle in Nigeria

- Establishment of different classes of sheep, goat, beef and diary cattle herd

- Feed ingredients and how to feed ruminants

- Breeding/reproduction of ruminant animals

- Types of buildings and equipment used in ruminant enterprises

- Milking techniques and processing

- How to care/manage Young ruminants from day old to weaning

- Common diseases and parasites of sheep, goat, beefs and diary cattle

- How to slaughter and market sheep, goat and cattle

This course should expose students to the basic concepts of agriculture and specifics on animal husbandry

of ruminant animals.

AED Horticulture Education (2 Units)

305 (LH:30)

The study of the principles and practices of horticulture including the concepts, classification and

cultivation of leaf, fruit, and root vegetables. Establishment of ornamental garden and principles of

landscaping.

AED Farmer Education and Rural Sociology (2 Units)

306 (LH:30)

The course is designed to introduce students to the concepts of history of sociology, social systems, various

cultural patterns, institutional arrangement of people in rural areas, different types of change, role of modern

technology in rural change. it should also inculcate the importance of religion and education in rural

communities, the structure of rural life with regard to hardship legitimization and social action, institutional

factors which inhibit the development capabilities of rural people.

AED Poultry Production Education (2 Units)

321 (LH:30)

Students are exposed to theory and theoretical contents to cover concepts, scope and purpose, system of

production, equipment and management practices involved in growers, broilers, breeders and layer

production.

AED Technology of Breeding Crop and Animals (2 Units)

312 (LH:30)

This course should expose students to the basic concepts of agriculture (crops and animals) in relation to

the technologies of their breeding.

AED Research Techniques in Agric Education (2 Units)

313 (LH:30)

Techniques of empirical study, including designs of various types of study; methods of data collection ;

data analysis, simple ways of testing hypothesis and methods of writing research proposal.

AED Farm Business Management Education (2 Units)

325 (LH:30)

The course is designed to introduce students to the nature of farm business management, the functional

divisions in business management, the different organization, sand topologies of farm business, application

and management principles of farm organizations and operations, the concept of farm labour productivity,

how to acquire and use farm resources, how to acquire land for farm business operations, economic climate

and business problems in Nigeria and how to acquire capital and credit for farm business operations.

AED Introduction to Animal Breeding (2 Units)

326 (LH:30)

This course should expose students to the basic concepts of animal breeding

AED Tree Crop Production (2 Units)

311 (LH:30)


- Different types of economic crops in Nigeria, their origin and areas of production.

- The different varieties and morphological characteristics of local tree crops in Nigeria

- The cultivation and management of Nigeria tree crops

- Methods of harvesting, handling and processing of tree crops in Nigeria

AED Pasture and Range Management Education (2 Units)

328 (LH:30)

Aims and objectives of pasture and range management education. Place of pasture and range in livestock

production. Common grasses and legumes species and their nutritive values and characteristics. Pasture

establishment, maintenance and utilization. Grass/legume pastures, methods of range-land improvement.

Hay and silage, ration and rationing.

AED SIWES (6 Units)

400 (LH:30)

The course is intended to expose students to hands-on experience so as to acquire skills related to their

programmes. It is intended to enable students acquire work skills and habits related to training. Students

are expected to record their daily tasks and work done in the log book. A report shall be presented by each

student at the end of the programme.

AED Water and Land Conservation Education (2 Units

401 (LH:30)

- The importance of soil conservation in increasing crop production

- The scope of soil and water engineering

- The application of the concepts of hydrology and meteorology to soil and water conservation

- The consumptive use of water by crops

- The application of the principle of run-off in conservation measures

- The various methods of soil and water conservation and their limitations

- Principles of infiltration and percolation

- Characteristics of ground water

- The uses of hydrography

- Various forms of fluid flow in pipes and open channel

- Forces of plane and submerged surfaces

AED Vocational Guidance (2 Units)

402 (LH:30)

An introductory course in the principles and practices of vocational guidance. Emphasis on schools

historical, philosophical, psychological and social-economic foundations of the guidance movements and

courses in career education.

AED Farm and Garden Management (2 Units)

403 (LH:30)

This course should expose students to the basic concepts of farming with specifics on garden management.

AED Special Method in Agric Education (Seminar) (2 Units)

4021 (LH:30)

A consideration, identification and examination of some of the major issues presently facing Nigerian

Education authorities regarding the role and nature of agricultural education in schools. Instructional

problems of teachers in agricultural education and students. Problems in choosing careers in agricultural

occupations will be considered.

AED Wild Life Conservation (2 Units)

422 (LH:30)

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 animal in captivity; food habit and food preferences. Design of

paddocks, animal houses and cages. Husbandry techniques and health care in captivity. Bee keeping.

AED Livestock Health Education (2 Units)

423 (LH:30)

The study of the principles of livestock health including aetiology, symptoms, effects, prevention and

control of diseases of the parasites of the following livestock: poultry, cattle, sheep, goat, pig and rabbits.

AED Youth Organization in Agric Education (2 Units)

424 (LH:30)

The meaning and scope of Youth Organizations. Their relevance to agricultural production. The working

of the youth organization administration and financial control. the relationship of these youth organization

with the Ministries of Agriculture, Education and schools and the communities in general. Characteristics

and importance of these youth organizations. Their role in agricultural productivity, etc.

AED Livestock Nutrition Education (2 Units

425 (LH:30)

The study of livestock neutrino including importance, sources, deficiency symptoms of the following

classes of livestock feed; water carbohydrate, protein, vitamin, minerals, fat/oil, nutritional requirements of

livestock, their measurement, type of ratio formulation to he treated.

HOME ECONOMICS EDUCATION

LIST OF STAFF AND ACADEMIC QUALIFICATION

ACADEMIC STAFF


1 Dr. (Mrs) J.E. Azonuche Senior Lecturer B.Sc (Ed) 1993;

M.Ed 1999, (Abraka)

M.Sc 2008 (Benin)

Ph.D, 2016 (UNN)

2 Prof. (Mrs) D.O. Arubayi Professor B.Sc (1979) Kansas, USA

M.Ed (1995) Abraka

Ph.D (2002) Abraka

3 Prof. (Mrs) B.U. Imonikebe-Udubra Professor NCE (1986) Lagos

B.Sc (1989) UNN Nsukka

M.Ed (1993) UNN Nsukka

Ph.D (2007) UNN Nsukka

4 Dr. (Mrs) E.N. Unomah Senior Lecturer B.Sc (Ed) 1991 Ekpoma

M.Ed (1999) Abraka

Ph.D (2012) Abraka

5 Dr. C. Ossai Lecturer II B.Sc (Ed) (1993) UNN Nsukka

M.Ed (2011) UNN Nsukka

Ph.D (2018) UNN Nsukka

6 Mrs. M.A. Awowede Assistant Lecturer NCE (1994) Warri

B.Sc (Ed) (2004) Abraka

M.Ed (2017) Abraka

NON-TEACHING STAFF


1 Mrs. P. Oriakwu-Onyegwu Senior Typist B.Sc (2007) Abraka

Dip (1986)

WASC (1982)

NECO (2001)

2 Mrs. Alice Efebe Senior messenger/Caretaker F.S.L.C (2001)

DEPARTMENT OF VOCATIONAL EDUCATION

HOME ECONOMICS UNIT

HISTORY OF HOME ECONOMICS IN DELTA STATE UNIVERSITY

Delta State University (former Faculty of Education, Bendel State University, Abraka Campus)

has been graduating student who are holders of B.Sc (Ed) Home Economics since 1989. In the

defunct Bendel State University, Home Economics was a unit in the Department of Home

Economics and Technical Studies with the main office of the Head of Department in Home

Economics block.

After the creation of Delta State University in 1992, the Department was restructured and in

January 1993, Home Economics became a unit in Vocational Education Department. This

department offered three-degree options: B.Sc (Ed) Agricultural Science, B.Sc. (Ed) Home

Economics and B.A. (Ed) Fine Art. With the second restructuring of departments in July, 1998,

Home Economics has again been joined to Technical Education and Business Education to form

the department of Vocational and Technical Education with main office in technical education

block. Currently Home Economics is a unit of Vocational Education Department which has

Agricultural Science and Fine Art Education as other units.

B.Sc. (Ed)(HOME ECONOMICS UNIT)

a) Philosophy of the Programme

The programme is designed to prepare professional qualified teachers in Home Economics.

The students will be knowledgeable in the principles of Home Economics and will be able

to demonstrate the skills and other competencies required and directly related to the job

that is to be done.

b) Objectives

Specifically, the objectives are:

i) To produce professionally qualified teachers who are competent to teach Home

Economics at post-primary levels

ii) To equip students with the intellectual and professional skills and other

competences required for self-reliance.

iii) To inculcate in the students the necessity to strengthen family life through

improving personal family and community living.

iv) To produce practical and production oriented graduates that will successfully utilize

their skills to be self employed for services in government, industry and other

careers in Home Economics in addition to teaching jobs.

Admission Requirements

Candidate must fulfill the following departmental requirements.

C.E.P. (5-Years Programme)

Candidate must have Senior Secondary School Certificate (SSCE)/GCE/NECO/NABTEB with

TC II Credit Pass in five subjects including Maths, English, Biology or Health Science and any

other two credits from Sciences, Arts or Social science subjects in not more than two (2) sittings.

B.Sc. (Ed) HOME ECONOMICS EDUCATION PROGRAMME STRUCTURE

Options

This Department offers three-degree options in Home Economics. These are (1) Clothing and

Textiles (2) Food and Nutrition and (3) Home Management. As from 300 level students are to

branch into the option of their choice and all core courses in that subject area are core to them but

elective to other students who enroll for the same course.

Year 1

FIRST SEMESTER



EDU 101 Foundation of Education 2 Core



HEE 102 Principles of Nutrition 2 Core

HEE 103 Introduction to Clothing & Textile 2 Core

HEE 105 Introduction to Home Economics 2 Core

HEE 101 Adult Basic Education 2 Elective

ECN 101 Introduction to Economics 2 Elective



Total 20 Units

Year 1

SECOND SEMESTER


HEE 111 Applied Home Economics I (Food & Nutrition) 2 Core

HEE 112 Applied Home Economics II (Clothing & Textile) 2 Core

HEE 114 Meal Management 2 Core

HEE 115 Orientation to food lab equipment and tools 2 Core

GST 111 Nigeria people and culture 2 Core



HEE 113 Basic Biology 2 Elective



Total 16 Units

Year 2

FIRST SEMESTER


CSC 200 Introduction to computer 2 Core

EDU 200 Principles of instruction 2 Core


EDU 202 Curriculum Theory and Development 2 Core

HEE 104 Principles of Food Preparation 2 Core

HEE 106 Principles of Home Management 2 Core

HEE 201 Work Simplification & Household Equipment 2 Core

HEE 202 Recipe Development & Testing 2 Core

HEE 203 Pattern Drafting & Development 2 Core

HEE 204 Principles of Nutrition I 2 Core

Core Courses 20 units

Total 2 units

Year 2

SECOND SEMESTER


AGE 211 Introduction to Agric 2 Core

CES 211 Entrepreneurship & Innovation 2 Core


EDU 212 Tests and Measurements 2 Core

HEE 116 Clothing techniques 2 Core

HEE 211 Life Cycle I 2 Core

HEE 212 Beverages & Drinks Condiments & Flavouring 2 Core

HEE 213 Introduction to Vocation & Technical Education 2 Elective

HEE 219 Emergency Care and First Aid 2 Elective

KHE 216 Accident Prevention and Safety Education 2 Elective


Total 20 units

Year 3

FIRST SEMESTER

Code Title C/T F & N H/MGT

EDU 300 Teaching Practice 3C 3C 3C

EDU 310 Introduction to Edu. Admin. & Planning 2C 2C 2C

EDU 302 Educational Technology 2C 2C 2C

HEE 303 Nutrition in Health & Diseases 2C 2C 2C

HEE 304 Consumer Education 2C 2C 2C

EDU 305 Educational Statistics 2E 2E 2E

HEE 301 Food Preparation 2C 2C 2C

HEE 302 Clothing Construction & Alteration 2C 2C 2C

HEE 305 Life Cycle II 2E 2E 2C

HEE 306 Machine Embroidery 2E 2E 2E

C/T F & N H/MGT

Core Courses 15 15 17units

Electives 6 6 4units

Total 21 21 21units

Year 3

SECOND SEMESTER


CES 311 Entrepreneurship Studies (Bus C & C) 2C 2C 2C

EDU 311 Educational Psychology 2C 2C 2C

EDU 312 Research Methods & Data Processing 2C 2C 2C

EDU 313 ICT in Education 2C 2C 2C

EDU 314 Emergent Problems in Edu. 2E 2E 2E

HEE 316 Housing Design & Management 2C 2C 2C

HEE 312 Food Quality Evaluation 2E 2C 2C

HEE 313 Food Service System & Admin. 2E 2C 2C

HEE 311 Organisation & Evaluation of Home

Economics

2E 2E 2E

C/T F & N H/MGT

Core Courses 10 14 14Units

Electives 8 4 4 Units

Total 18 18 18 Units

Year 4

FIRST SEMESTER


EDU 401 Practical Teaching 3C 3C 3C

EDU 402 Guidance & Counseling 2C 2C 2C

EDU 404 Sch. Administration & the Law 2C 2C 2C

EDU 403 Continuous Assessment 2E 2E 2E

HEE 307 Fundamental Nutrition 2C 2C 2C

HEE 402 SIWES 6C 6C 6C

HEE 403 Advanced Clothing Design & Construction 2C 2E 2E

C/T F & N H/MGT

Core Courses 17 15 15 Units

Electives 2 4 4 Units


Year 4

SECOND SEMESTER


EDU 411 Special Education 2C 2C 2C

EDU 412 Comparative Education 2C 2C 2C

HEE 311 Family Living 2C 2C 2C

HEE 411 Family Relationships 2C 2C 2C

HEE 412 Housing Design and Interior Decoration 3C 3C 3C

HEE 315 Socio-Psychological Aspects of Clothing 2C 2E 2E

HEE 314 Advances Textile Design & Construction 2C 2E 2E

C/T F & N H/MGT


Electives - 4 4 Units


Year 5

FIRST SEMESTER


EDU 401 Seminar in Home Economics 2C 2C 2C

EDU 410 Project 6C 6C 6C

HEE 406 Applied Nutrition 2E 2C 2C

HEE 404 Clothing Selection & Maintenance 2C 2C 2C

HEE 405 Community Nutrition 2E 2C 2C

C/T F & N H/MGT


Electives 4 - -


Year 5

SECOND SEMESTER


HEE 415 Home Admin & Resident 2C 2C 2C

HEE 416 Principles & techniques of Textile Design 2C 2E 2E

HEE 417 Household craft 2C 2C 2C

HEE 413 Food Preservation 2C 2C 2C

C/T F & N H/MGT


Electives - 2 2 Units

Total 8 8 8 Units

HEE 101: Introduction to Home Economics Education

Definition of Home Economics, Home Economics concepts, philosophy and objectives of

economics education. Education and its relationship to Home Economics education in Nigerian

careers in Home Economics, contribution of Nigerian Home Economics, roles of Home

Economics teachers, teacher studentship. Home Economics teacher and the community Home

Economics teacher staff population change manpower development and self-reliance.

HEE 102: Principles of Nutrition I (2 Units)

Digestion, absorption and metabolism of food, fundamentals principals of normal nutrition and

their application in the selection of adequate diets, cost level. Family population characteristics

and family welfare, energy needs nutritional value of food.

HEE 103: Introduction of Clothing and Textiles (2 Units)

Definition of textile concepts, classification and properties of fibres, finishes and fashion, physical

and microscope analysis of different textiles, clothing tools and sewing machine, selection and

care of tools and equipment, basic native stiches. Making samples of sewing techniques in folders

(album) Historical costumes effects of social change in fashion trend. Knowledge of property

terminology and good grooming.

HEE 104: Principles and Practice of Meat Preparation (2 Units)

Fundamental of meals planning and application of scientific principles of meal preparation e.g.

cooking vegetables etc. Methods and principles of cooking, boiling (e.g. potatoes, eggs, yams,

rice). Stewing e.g. soups and stews, yam pottage.

Frying - Drying, frying e.g. bacon

- Shallow frying e.g. plantain

- Deep frying e.g. yam balls, akara, puff-puff

- Roasting e.g. chicken, beef

- Steaming e.g. moin-moin pudding

- Boiling e.g. plantain, isire, bacon

- Project – Recipe Album

HEE 105: Introduction to Home Economics Education (2 Units)


economics education. Education and its relationship to home economics education in Nigerian


Economics teachers, teacher studentship. Home Economics teachers and the community. Home

Economics teacher staff, population change manpower development and self-reliance.

HEE 106: Principles of Home Management (2 Units)

Theories of concept management, Home management resources, goals, values and sanitary

conditions- drainage, sewage systems and effective disposal of waterhold wastes. Principles of

Home management, planning, implementing evaluation and decision making in family living to

goals. Sanitation and hygiene and education of household pests, principles of selection and

utilization of families household chemical and their uses, home preparation of abrasive removes

from surface, some faces and household articles.

HEE 111: Applied Home Economics I (Food Preparation) (2 Units)

The course is an attempt to expand the scope of Home Economics from the traditional homemaking

skills to include food applied nutrition (vitamins, fibre, minerals, carbohydrates and fats) and

dietary reference values.

HEE 112: Applied Home Economics II (Clothing & Textile) (2 Units)

The course builds on the contents of Applied Home Economics I.

HEE 113: Basic Biology (2 Units)

Characteristics and classification of living things. The cell theory, animal and plant cell structures

and organization, functional anatomy and diversity of cellular organelles; interrelationships of

organisms, niches, food chains, tropic.

HEE 114: MEAL MANAGEMENT (2 UNITS)

The art entertainment, methods or purchasing food in quality. Introduction to flour mixture, pastry

and biscuits, cakes, breads etc. study of different food groups. Meat and poultry, milk and milk

products, egg sea food, fruits and vegetables, cereals. Meals services, table appointments, table

manners and hostessing, styles of tables services, table laying, meal preparation, family meal for

special groups (pregnant, lactating, children) snacks (sandwiches, chin-chin) special occasion e.g.

birthdays organization, preparation and serving of various dishes for special occasions e.g. cake,

desert, main meal etc. Rachanflel (left over food) commercial food preparation e.g. food for sale

in restaurants, hotels, bukataria, convenient food etc.

HEE 115: Orientation to Food Laboratory, Equipment and Tools (2 Units)

Effective-planning and sketching a standard kitchen, major equipment e.g. freezer etc. utensils,

kitchen hygiene, safety in the kitchen, weight measurement.

HEE 115: Beverages and Drinks, Condiments and Flavourings (2 Units)

Marketing of fruit and drink choice and preparation of tea, coffee, cocoa, Nigeria beverages e.g.

cocoa drink, plantain drink, kununzaki, zobo drink etc. principles underlying the use of spices and

flavouring development and use of local herbs and spices and herbs. Projects. An album or chart

showing spices.

HEE 201: Work Simplification and Household Equipment (2 Units)

This course is designed to expose students to the basic concept and theories of techniques

employed in work simplification and handling household equipment.

HEE 202: Recipe Development/Testing (2 Units)

Examination of various conditions, ingredients and methods of preparation and physical

characteristics and nutritive values of local and standard products. Experimenting with local

materials as substitutes for standard ones. Emphasis on improvement of physical attributes to the

nutritive value while formulating and standardizing new recipes. Methods of preparation,

conditions and ingredients on physical characteristics of local and standard food products. Study

and preparation of food (especially local food) to improve retention of nutritive values in relation

to their chemical, physical and digestive properties.

HEE 203: Pattern Drafting and Development (2 Units)

Paper pattern drafting concepts: principles involved in taking accurate measurements. Flat pattern

developments through drafting method. Developed pattern through modeling on a layout.

Development of basic patterns for children clothing, manipulation of darts.

HEE 204: Principles of Nutrition II (2 Units)

Study of nutritional needs of different groups-infants, children, adolescence. Adult with special

needs e.g. vegetarians, pregnant and lactation mothers’ elder invalids and convalescents from

fever, diabetes etc. nutritional status assessment. Data analysis, physical/anthropometric

Assessment, Biochemical test.

HEE 211: Life Cycle I (2 Units)

The course covers the stages of development from pregnancy – death and is treated in stages:

prenatal, post-natal, childhood, adolescent adulthood and old age (gerontology).


Marketing of fruit and soft drink choice and preparation of tea, coffee, cocoa, Nigeria beverages

e.g. cocoa drink, plantain drinks, kununzaki, zobo drink etc. principles underlying the use of spices

and flavouring development and use of local herbs and spices and herbs. Projects – An album or

chart showing spices.

AGE 211: Introduction to Agriculture (2 Units)

This course is designed to expose students to the basic concepts of

- Importance of agriculture

- Land and its uses

- Cultivation of crops

- Floriculture and weeds

- Disease and pest of crops

- Crop improvement

- Animal reproduction and nutrition

- Environmental psychology

- Poultry, pig, cattle and goat

- Livestock diseases and parasite

- Fish farming

HEE 213: Introduction to Vocational and Technical Education (2 Units)

The scope, philosophy and objectives of vocational and technical education development of

vocational and technical education in Nigeria. The role of vocative technical education.

Characteristics of vocational and technical education problems and prospects of vocational and

technical education.

HED 219: Emergency Care and First Aid (2 Units)

The various basic emergency skills are taught in this course and include using airway adjuncts,

assisting patients with medications, splinting and bandaging providing emergency care for

environmental illnesses and injuries, managing prolonged transport, using special equipment and

techniques particular to non-urban rescuers.

HEE 301: Food Preparation (2 Units)

Introduction to study of the kitchen various cookery terms purpose and methods of cooking and

their effects on appearance, taste and nutrients, food groups, their composition and structure, the

effect of heat, cold and spices on them. Nutrition: Definition and scope. Food nutrients source

digestion, metabolism, functions and deficiency diseases, balanced diet.

HEE 302: Clothing Construction and Alteration (2 Units)

Construction and adaptation of basic pattern to fit body measurements. Alteration of paper patterns

to fit body shape. Development of styles through techniques. Preparation for cutting and sewing.

Disposal of fullness. Unit methods of construction, construction of personal appeal.

HEE 303: Nutrition in Health and Disease (2 Units)

A study of nutritional disorders, their causes, treatment, prevention and causes should be examined

both socially, biochemically and physiologically. Efforts by individuals, charity organizations,

international bodies such as food and agricultural organization (FAO) and various national and

state governments at solving nutritional problems should be critically analyses for improvement.

Diet therapy of common pathological conditions and dieticians’ role in nutritional care.

HEE 304: Consumer Education (2 Units)

Overview of consumer education issue in consumption of goods and services. The consumer and

the market, market surveying and shopping opportunities. Comparative buying quality, grades and

costs. Consumer and food market-population issues in demand and supply (quality and quantity)

advertisement and the consumer, the role of mass media. Getting the best for your money.

Comparison between commercial and home-made foods in relation to cost, time and nutritional

value. Consumer issues relation to various areas of home economics. Role of government agencies

on consumer education and protection. Family size and clothing budget. Rural population and

market economics.

HEE 306: Fundamental Nutrition (2 Units)

Food groups and food classes. Description, uses, nutrient composition etc.

i. Stable food – cereals and cereal products, root and tubers

ii. Legumes, nuts and seeds

iii. Meat, poultry and fish

iv. Egg and egg products

v. Milk and milk products

vi. Fats and oils

Relationship of food groups to food classes. Uses of recommended dietary, allowance in assessing

daily diet. Self-dietary analysis and energy expenditure for 3 consecutive days, modification of

diets.

HEE 311: Organization and Evaluation of Home Economics

Concept of curriculum, curriculum theories, approaches and procedures used in designing Home

Economics programme:

- Identification of objectives

- Selection of learning experiences

- Selection of content

- Organization of learning experiences and content

- Evaluation – concept and evaluation techniques

-

HEE 312: Food Quality Evaluation and Control (2 Units)

Food quality, colour, flavor and texture of food instrumentation. Methods of determination.

Sensory evaluation, microbiological chemical parameter for quality control, food adulteration,

detection and prevention, enforcement of quality, food laws.

HEE 313: Food Service System and Administration (2 Units)

Appreciation of ‘waiting’ as a career’ as a career, professional skills necessary in a successful

waiter. Grades if staff in the catering establishment knowing the use and maintenance of different

types of furniture, linen, china-wear, table wear, glass wear used for the service area. Theoretical

forms of service of the different types of tea, coffee, cocoa etc. and clarification and service of

non-alcoholic beverages and the use of hotel plates.

HEE 314: Advanced Textile Design (2 Units)

Structural textile designs. Marking household furnishing employing crocket, knitting techniques.

Self-reliance through skill acquisition, use batik and tie and die to make articles for the home.

HEE 317: Family Living (2 Units)

The course covers how individuals and families can over ever-increasing stressors, social and

psychological trauma of modern living. The ultimate is to help individuals and families overcome

these crises flash points such as depression, anxiety, divorce, parent-child conflict, alcohol and

drug abuse. The course treats therapies that can be used to address the above negative inhibitors in

the family.

HEE 401: Seminar in Home Economics (2 Units)

Identification and study of some of the major issues currently facing Nigeria education and its

authorities regarding the role and nature of home economics education in the nation’s school

system. Managerial and instructional problems of home economics teachers. Students problems in

choosing careers in the home economics occupation. Student would be expected to carryout

independent study and do oral presentation of such study.

HEE 402: SIWES (2 Units)

This is a practicum experience by which students experience home economic issues and challenges

in real life and are assisted to understand and manage them.

HEE 402: Industrial Work Experience (6 Units)

Students should go for industrial attachment to any hotel or food industries, garment

manufacturing industry or schools. They should be involved in the analysis of vocational education

programme. Programme planning and implementation, orientation in community based education,

organization of cooperative education programmes on-the-jobs.

HEE 403: Advance Clothing Design and Construction (2 Units)

Experimentation with diverse fabrics, principles of constructing men’s wear, advanced tailoring

techniques applied in the construction of men, and children and ladies e.g. interfacing, lining,

bound, button holes etc. knowledge and practicals producing articles in these areas.

HEE 404: Clothing Selection and Maintenance (2 Units)

Principles involved in clothing selection family size and clothing needs. Consumer education

related to clothing and textiles. Laundry, commercial dry-cleaning and stain removal. Repair and

maintenance of household articles. Renovation of clothes, wardrobes. The course is designed to

enable students gain further insight into the properties of different fibres, effect of fort and

perspiration on textiles, familiarization cleaning students, laundry accessories, laundry equipment,

stains and stain removal, laundry of different fabrics and social treatment of fabrics. The need for

laundry work among students in secondary school and adults at home. Detergent and soap making.

HEE 405: Community Nutrition (2 Units)

Assessment of contemporary food culture in the community. Inventory of food items and

examination of inherent values derivable from the various foods listed. Meal management

techniques, method of preservation and spacing formula. Involvement of governmental and non-

governmental organizations in community nutrition.

HEE 406: Applied Nutrition (2 Units)

Study of foods and food habits of people of different groups. Knowledge of different Customs.

Traditions and ceremonies to appreciate the historical background of some traditional Nigerian

dishes. Disorders of malnutrition-protein-calorie-malnutrition. Nutritional anaemia, obesity,

beriberi, rickets and osteopath, kerato-malacia, and xerophthalmia, discussion should include

description, prevention and dietary treatment. Quantitative and qualitative analysis of food

requirement of subjects of these disorders. Nutritional education.

EDU 410: Research Project (6 Units)

HEE 411: Family Relationship (2 Units)

The course exposes students to relationships that exist in a family; counsin, nephew, niece, half-

brothers/sisters, grandparents, great grandparents, counsins in-law, parents including sexual

relationships among them, family types are also treated.

HEE 412: Housing Design and Interior Decoration (2 Units)

Considers the social and economic implications of housing various rooms and their functions,

financial and legal aspects of choice of home and environment, organization of spaces, landscaping

the outdoors maintenance and remodeling. Basic concepts and practical instructions of making

various articles of soft colour fabrics (choice and purchase) work or making certain articles of soft

furnishing is the focus. Areas include elements of design, colour and lighting, basic process of

matching and joining pattern, treatment of windows, walls, and ceiling, curtain fixtures and

fittings, cushions bed covers, lampshades, furniture’s and furniture arrangement/placements, floor

covering and carpeting.

Element of design, colours, lines, form, style, pattern, texture, utilizing the elements of clothing

and housing. Interior decoration, home furniture, landscaping, flower arrangement, decorative

accessories, paintings, curtains and blinds, floor coverings.

HEE 413: Food Preservation/Microbiology (2 Units)

Food microbiology, food spoilage, food poisoning, food preservation and conservation to enhance

quality of life. Role of government in quality control and food production. students class project,

production of marmalade yoghurt etc.

HEE 414: Development of Health Attitudes and Current Trends in Health Education (2

Units)

Assessment of contemporary theories about the learning and development of health attitudes.

Relationship between socio-cultural patterns and people’s attitudes towards a particular health

construct.

HEE 415: Home Administration/Residence (2 Units)

Meaning, scope and principles of home administration. Decision – making, motivation for home

administration planning, organization, implementing and evaluation of both human and material

resources in the home to meet family needs. Management of time, energy, money, work

specification, economic security of the family, communication patterns in the family, management

of family crisis.

HEE 416: Principles and Techniques of Textile Design (3 Units)

Theories, methods and practice of textile design, history of textiles, their materials and techniques,

traditional and contemporary, methods of design application and printing with special emphasis

on African traditional motifs, advances in textiles product by appliqué, resist (bank or tie-dye).

HEE 417: Household Craft (2 Units)

Household equipment, emphasis on conservation of energy whereby the home accomplishes great

works in shortest amount of time. Consumer approach for satisfactory use of equipment through

correct selections, arrangement, use and care changes in lifestyle and consumer consensus,

knowledge of alternatives, concepts in electricity, electrical parts and home writing; selection of

materials, and buying tips for major equipment and small appliances.

100 LEVEL

FIRST SEMESTER



EDU 101 Foundations of Education 2 Core

HEE 102 Principles of Nutrition 1 2 Core

HEE 103 Introduction to Clothing & Textile 2 Core

HEE 104 Principles of Food Preparation 2 Core

HEE 105 Introduction to Home Economics 2 Core



HEE 101 Adult Basic Education 2 Elective



Total 22 Units

100 LEVEL

SECOND SEMESTER


HEE 111 Applied Home Economics I (Food & Nutrition) 2 Core

HEE 112 Applied Home Economics II (Clothing & Textile) 2 Core

HEE 114 Meal Management 2 Core

HEE 115 Orientation to food lab equipment and tools 2 Core

HEE 116 Clothing Techniques 2 Core

GST 111 Nigeria People And Culture 2 Core



EDU 115 Introduction to Adult Education 2 Elective

HEE 113 Basic Biology 2 Elective



Total 20 Units

200 LEVEL

FIRST SEMESTER


CSC 200 Introduction to computer 2 Core

EDU 200 Principles of instruction 2 Core


EDU 202 Curriculum Theory and Development 2 Core

HEE 201 Work Simplification & Household Equipment 2 Core

HEE 202 Recipe Development & Testing 2 Core

HEE 203 Pattern Drafting & Development 2 Core

HEE 204 Principles of Nutrition II 2 Core

CHM 101 General Chemistry I 3 Elective

ECN 101 Introduction to Non-formal 2 Elective

HEE 205 Introduction to Non-formal Education and

Community Development (Extension)

2 Elective


Elective Courses 7 units

Total 23 Units

200 LEVEL

SECOND SEMESTER


AGE 211 Introduction to Agric 2 Core

CES 211 Entrepreneurship & Innovation 2 Core


EDU 212 Tests and Measurements 2 Core

HEE 211 Life Cycle I 2 Core

HEE 212 Beverages & Drinks Condiments & Flavouring 2 Core

HEE 213 Introduction to Vocation & Technical Education 2 Elective

HEE 219 Emergency Care and First Aid 2 Elective

KHE 216 Accident Prevention and Safety Education 2 Elective



Total 18 units

300 LEVEL

FIRST SEMESTER

Code Title UNIT STATUS

EDU 300 Teaching Practice 3C 3C

EDU 310 Introduction to Edu. Admin. & Planning 2C 2C

EDU 302 Educational Technology 2C 2C

EDU 305 Educational Statistics 2E 2E



Total 11 units

CLOTHING AND TEXTILES OPTIONS


HEE 301 Food and preparation 2 Core

HEE 302 Clothing Construction and Alteration 2 Core

HEE 303 Nutrition in Health and Diseases 2 Core

HEE 304 Consumer Education 2 Core

HEE 307 Fundamental Nutrition 2 Core

HEE 305 Life Cycle II 2 Elective

HEE 306 Machine Embroidery 2 Elective



Total 14 units

FOOD AND NUTRITION OPTIONS







HEE 305 Life Cycle II 2 Elective




Total 14 units

HOME MANAGEMENT OPTIONS







HEE 305 Life Cycle II 2 Core




Total 14 units

300 LEVEL

SECOND SEMESTER


CES 311 Entrepreneurship Studies (Business

Creation & Growth)

2 Core

EDU 311 Educational Psychology 2 Core

EDU 312 Research Methods & Data Processing 2 Core

EDU 313 ICT in Education 2 Core

EDU 314 Emergent Problems in Education 2 Elective



Total 12 units

CLOTHING AND TEXTILE OPTIONS


HEE 313 Food Service System & Administration 2 Elective

HEE 314 Advanced Textile Design and Construction 2 Core

HEE 315 Socio-Psychological Aspect of Clothing 2 Core

HEE 316 Housing Design & Management 2 Core


Economics

2 Core

HEE 312 Food Quality Evaluation 2 Elective



Total 14 units

FOOD AND NUTRITION OPTION

CODE TITLE UNIT STATUS

HEE 312 Food Quality and Evaluation 2 Core

HEE 313 Food Service System and Administration 2 Core

HEE 316 House Design And Management 2 Core

HEE 317 Family Living 2 Core


Economics

2 Elective

HEE 314 Advanced Textiles Design and Construction 2 Elective

HEE 315 Socio-Psychological Aspect and Clothing 2 Elective



Total 14 units

HOME MANAGEMENT OPTION


HEE 312 Food Quality and Evaluation 2 Core

HEE 313 Food Service System and Administration 2 Core

HEE 316 House Design And Management 2 Core

HEE 317 Family Living 2 Core


Economics

2 Elective

HEE 314 Advanced Textiles Design and Construction 2 Elective

HEE 315 Socio-Psychological Aspect and Clothing 2 Elective



Total 14 units

400 LEVEL

FIRST SEMESTER


EDU 401 Practical Teaching 3 Core

EDU 402 Guidance & Counseling 2 Core

EDU 404 Sch. Administration & the Law 2 Core



Total 9 units



HEE 401 Seminar 2 Core

HEE 402 SIWES 6 Core

HEE 403 Advanced Clothing Design & Construction 2 Core

HEE 404 Clothing Selection and Maintenance 2 Core

HEE 406 Applied Nutrition 2 Elective

HEE 405 Community Nutrition 2 Elective



Total 16 units







HEE 406 Applied Nutrition 2 Core




Total 16 units







HEE 406 Applied Nutrition 2 Core




Total 16 units

400 LEVEL

SECOND SEMESTER


EDU 400 Research Project 6 Core

EDU 411 Special Education 2 Core

EDU 412 Comparative Education 2 Core



Total 16 units



HEE 411 Family Relationships 2 Core

HEE 412 Housing Design and Interior Decoration 3 Core

HEE 413 Food Preservation 2 Core

HEE 415 Home Administration and Resident 2 Core

HEE 416 Principle of Techniques of Textile Designs 2 Core

HEE 417 Household Craft 2 Core

HEE 414 Development of Health Attitude and

Current Trends in Health Education

2 Elective



Total 15 units








HEE 416 Principle of Techniques of Textile Designs 2 Elective



2 Elective



Total 15 units








HEE 416 Principle of Techniques of Textile Designs 2 Elective



2 Elective



Total 15 units

HEE 101: Introduction to Home Economics Education


economics education. Education and its relationship to Home Economics education in Nigerian


Economics teachers, teacher studentship. Home Economics teacher and the community Home

Economics teacher staff population change manpower development and self-reliance.

HEE 102: Principles of Nutrition I (2 Units)

Digestion, absorption and metabolism of food, fundamentals principals of normal nutrition and

their application in the selection of adequate diets, cost level. Family population characteristics

and family welfare, energy needs nutritional value of food.

HEE 103: Introduction of Clothing and Textiles (2 Units)

Definition of textile concepts, classification and properties of fibres, finishes and fashion, physical

and microscope analysis of different textiles, clothing tools and sewing machine, selection and

care of tools and equipment, basic native stiches. Making samples of sewing techniques in folders

(album) Historical costumes effects of social change in fashion trend. Knowledge of property

terminology and good grooming.

HEE 104: Principles and Practice of Meat Preparation (2 Units)

Fundamental of meals planning and application of scientific principles of meal preparation e.g.

cooking vegetables etc. Methods and principles of cooking, boiling (e.g. potatoes, eggs, yams,

rice). Stewing e.g. soups and stews, yam pottage.

Frying - Drying, frying e.g. bacon

- Shallow frying e.g. plantain

- Deep frying e.g. yam balls, akara, puff-puff

- Roasting e.g. chicken, beef

- Steaming e.g. moin-moin pudding

- Boiling e.g. plantain, isire, bacon

- Project – Recipe Album

HEE 105: Introduction to Home Economics Education (2 Units)


economics education. Education and its relationship to home economics education in Nigerian


Economics teachers, teacher studentship. Home Economics teachers and the community. Home

Economics teacher staff, population change manpower development and self-reliance.

HEE 106: Principles of Home Management (2 Units)

Theories of concept management, Home management resources, goals, values and sanitary

conditions- drainage, sewage systems and effective disposal of waterhold wastes. Principles of

Home management, planning, implementing evaluation and decision making in family living to

goals. Sanitation and hygiene and education of household pests, principles of selection and

utilization of families household chemical and their uses, home preparation of abrasive removes

from surface, some faces and household articles.

HEE 111: Applied Home Economics I (Food Preparation) (2 Units)

The course is an attempt to expand the scope of Home Economics from the traditional homemaking

skills to include food applied nutrition (vitamins, fibre, minerals, carbohydrates and fats) and

dietary reference values.

HEE 112: Applied Home Economics II (Clothing & Textile) (2 Units)

The course builds on the contents of Applied Home Economics I.

HEE 113: Basic Biology (2 Units)

Characteristics and classification of living things. The cell theory, animal and plant cell structures

and organization, functional anatomy and diversity of cellular organelles; interrelationships of

organisms, niches, food chains, tropic.

HEE 114: MEAL MANAGEMENT (2 UNITS)

The art entertainment, methods or purchasing food in quality. Introduction to flour mixture, pastry

and biscuits, cakes, breads etc. study of different food groups. Meat and poultry, milk and milk

products, egg sea food, fruits and vegetables, cereals. Meals services, table appointments, table

manners and hostessing, styles of tables services, table laying, meal preparation, family meal for

special groups (pregnant, lactating, children) snacks (sandwiches, chin-chin) special occasion e.g.

birthdays organization, preparation and serving of various dishes for special occasions e.g. cake,

desert, main meal etc. Rachanflel (left over food) commercial food preparation e.g. food for sale

in restaurants, hotels, bukataria, convenient food etc.

HEE 115: Orientation to Food Laboratory, Equipment and Tools (2 Units)

Effective-planning and sketching a standard kitchen, major equipment e.g. freezer etc. utensils,

kitchen hygiene, safety in the kitchen, weight measurement.


Marketing of fruit and drink choice and preparation of tea, coffee, cocoa, Nigeria beverages e.g.

cocoa drink, plantain drink, kununzaki, zobo drink etc. principles underlying the use of spices and

flavouring development and use of local herbs and spices and herbs. Projects. An album or chart

showing spices.

HEE 201: Work Simplification and Household Equipment (2 Units)

This course is designed to expose students to the basic concept and theories of techniques

employed in work simplification and handling household equipment.

HEE 202: Recipe Development/Testing (2 Units)

Examination of various conditions, ingredients and methods of preparation and physical

characteristics and nutritive values of local and standard products. Experimenting with local

materials as substitutes for standard ones. Emphasis on improvement of physical attributes to the

nutritive value while formulating and standardizing new recipes. Methods of preparation,

conditions and ingredients on physical characteristics of local and standard food products. Study

and preparation of food (especially local food) to improve retention of nutritive values in relation

to their chemical, physical and digestive properties.

HEE 203: Pattern Drafting and Development (2 Units)

Paper pattern drafting concepts: principles involved in taking accurate measurements. Flat pattern

developments through drafting method. Developed pattern through modeling on a layout.

Development of basic patterns for children clothing, manipulation of darts.

HEE 204: Principles of Nutrition II (2 Units)

Study of nutritional needs of different groups-infants, children, adolescence. Adult with special

needs e.g. vegetarians, pregnant and lactation mothers’ elder invalids and convalescents from

fever, diabetes etc. nutritional status assessment. Data analysis, physical/anthropometric

Assessment, Biochemical test.

HEE 211: Life Cycle I (2 Units)

The course covers the stages of development from pregnancy – death and is treated in stages:

prenatal, post-natal, childhood, adolescent adulthood and old age (gerontology).


Marketing of fruit and soft drink choice and preparation of tea, coffee, cocoa, Nigeria beverages

e.g. cocoa drink, plantain drinks, kununzaki, zobo drink etc. principles underlying the use of spices

and flavouring development and use of local herbs and spices and herbs. Projects – An album or

chart showing spices.

AGE 211: Introduction to Agriculture (2 Units)

This course is designed to expose students to the basic concepts of

- Importance of agriculture

- Land and its uses

- Cultivation of crops

- Floriculture and weeds

- Disease and pest of crops

- Crop improvement

- Animal reproduction and nutrition

- Environmental psychology

- Poultry, pig, cattle and goat

- Livestock diseases and parasite

- Fish farming

HEE 213: Introduction to Vocational and Technical Education (2 Units)

The scope, philosophy and objectives of vocational and technical education development of

vocational and technical education in Nigeria. The role of vocative technical education.

Characteristics of vocational and technical education problems and prospects of vocational and

technical education.

HED 219: Emergency Care and First Aid (2 Units)

The various basic emergency skills are taught in this course and include using airway adjuncts,

assisting patients with medications, splinting and bandaging providing emergency care for

environmental illnesses and injuries, managing prolonged transport, using special equipment and

techniques particular to non-urban rescuers.

HEE 301: Food Preparation (2 Units)

Introduction to study of the kitchen various cookery terms purpose and methods of cooking and

their effects on appearance, taste and nutrients, food groups, their composition and structure, the

effect of heat, cold and spices on them. Nutrition: Definition and scope. Food nutrients source

digestion, metabolism, functions and deficiency diseases, balanced diet.

HEE 302: Clothing Construction and Alteration (2 Units)

Construction and adaptation of basic pattern to fit body measurements. Alteration of paper patterns

to fit body shape. Development of styles through techniques. Preparation for cutting and sewing.

Disposal of fullness. Unit methods of construction, construction of personal appeal.

HEE 303: Nutrition in Health and Disease (2 Units)

A study of nutritional disorders, their causes, treatment, prevention and causes should be examined

both socially, biochemically and physiologically. Efforts by individuals, charity organizations,

international bodies such as food and agricultural organization (FAO) and various national and

state governments at solving nutritional problems should be critically analyses for improvement.

Diet therapy of common pathological conditions and dieticians’ role in nutritional care.

HEE 304: Consumer Education (2 Units)

Overview of consumer education issue in consumption of goods and services. The consumer and

the market, market surveying and shopping opportunities. Comparative buying quality, grades and

costs. Consumer and food market-population issues in demand and supply (quality and quantity)

advertisement and the consumer, the role of mass media. Getting the best for your money.

Comparison between commercial and home-made foods in relation to cost, time and nutritional

value. Consumer issues relation to various areas of home economics. Role of government agencies

on consumer education and protection. Family size and clothing budget. Rural population and

market economics.

HEE 306: Fundamental Nutrition (2 Units)

Food groups and food classes. Description, uses, nutrient composition etc.

vii. Stable food – cereals and cereal products, root and tubers

viii. Legumes, nuts and seeds

ix. Meat, poultry and fish

x. Egg and egg products

xi. Milk and milk products

xii. Fats and oils

Relationship of food groups to food classes. Uses of recommended dietary, allowance in assessing

daily diet. Self-dietary analysis and energy expenditure for 3 consecutive days, modification of

diets.

HEE 311: Organization and Evaluation of Home Economics

Concept of curriculum, curriculum theories, approaches and procedures used in designing Home

Economics programme:

- Identification of objectives

- Selection of learning experiences

- Selection of content

- Organization of learning experiences and content

- Evaluation – concept and evaluation techniques

-

HEE 312: Food Quality Evaluation and Control (2 Units)

Food quality, colour, flavor and texture of food instrumentation. Methods of determination.

Sensory evaluation, microbiological chemical parameter for quality control, food adulteration,

detection and prevention, enforcement of quality, food laws.

HEE 313: Food Service System and Administration (2 Units)

Appreciation of ‘waiting’ as a career’ as a career, professional skills necessary in a successful

waiter. Grades if staff in the catering establishment knowing the use and maintenance of different

types of furniture, linen, china-wear, table wear, glass wear used for the service area. Theoretical

forms of service of the different types of tea, coffee, cocoa etc. and clarification and service of

non-alcoholic beverages and the use of hotel plates.

HEE 314: Advanced Textile Design (2 Units)

Structural textile designs. Marking household furnishing employing crocket, knitting techniques.

Self-reliance through skill acquisition, use batik and tie and die to make articles for the home.

HEE 317: Family Living (2 Units)

The course covers how individuals and families can over ever-increasing stressors, social and

psychological trauma of modern living. The ultimate is to help individuals and families overcome

these crises flash points such as depression, anxiety, divorce, parent-child conflict, alcohol and

drug abuse. The course treats therapies that can be used to address the above negative inhibitors in

the family.

HEE 401: Seminar in Home Economics (2 Units)

Identification and study of some of the major issues currently facing Nigeria education and its

authorities regarding the role and nature of home economics education in the nation’s school

system. Managerial and instructional problems of home economics teachers. Students problems in

choosing careers in the home economics occupation. Student would be expected to carryout

independent study and do oral presentation of such study.

HEE 402: SIWES (2 Units)

This is a practicum experience by which students experience home economic issues and challenges

in real life and are assisted to understand and manage them.

HEE 402: Industrial Work Experience (6 Units)

Students should go for industrial attachment to any hotel or food industries, garment

manufacturing industry or schools. They should be involved in the analysis of vocational education

programme. Programme planning and implementation, orientation in community based education,

organization of cooperative education programmes on-the-jobs.

HEE 403: Advance Clothing Design and Construction (2 Units)

Experimentation with diverse fabrics, principles of constructing men’s wear, advanced tailoring

techniques applied in the construction of men, and children and ladies e.g. interfacing, lining,

bound, button holes etc. knowledge and practicals producing articles in these areas.

HEE 404: Clothing Selection and Maintenance (2 Units)

Principles involved in clothing selection family size and clothing needs. Consumer education

related to clothing and textiles. Laundry, commercial dry-cleaning and stain removal. Repair and

maintenance of household articles. Renovation of clothes, wardrobes. The course is designed to

enable students gain further insight into the properties of different fibres, effect of fort and

perspiration on textiles, familiarization cleaning students, laundry accessories, laundry equipment,

stains and stain removal, laundry of different fabrics and social treatment of fabrics. The need for

laundry work among students in secondary school and adults at home. Detergent and soap making.

HEE 405: Community Nutrition (2 Units)

Assessment of contemporary food culture in the community. Inventory of food items and

examination of inherent values derivable from the various foods listed. Meal management

techniques, method of preservation and spacing formula. Involvement of governmental and non-

governmental organizations in community nutrition.

HEE 406: Applied Nutrition (2 Units)

Study of foods and food habits of people of different groups. Knowledge of different Customs.

Traditions and ceremonies to appreciate the historical background of some traditional Nigerian

dishes. Disorders of malnutrition-protein-calorie-malnutrition. Nutritional anaemia, obesity,

beriberi, rickets and osteopath, kerato-malacia, and xerophthalmia, discussion should include

description, prevention and dietary treatment. Quantitative and qualitative analysis of food

requirement of subjects of these disorders. Nutritional education.

EDU 410: Research Project (6 Units)

HEE 411: Family Relationship (2 Units)

The course exposes students to relationships that exist in a family; counsin, nephew, niece, half-

brothers/sisters, grandparents, great grandparents, counsins in-law, parents including sexual

relationships among them, family types are also treated.

HEE 412: Housing Design and Interior Decoration (2 Units)

Considers the social and economic implications of housing various rooms and their functions,

financial and legal aspects of choice of home and environment, organization of spaces, landscaping

the outdoors maintenance and remodeling. Basic concepts and practical instructions of making

various articles of soft colour fabrics (choice and purchase) work or making certain articles of soft

furnishing is the focus. Areas include elements of design, colour and lighting, basic process of

matching and joining pattern, treatment of windows, walls, and ceiling, curtain fixtures and

fittings, cushions bed covers, lampshades, furniture’s and furniture arrangement/placements, floor

covering and carpeting.

Element of design, colours, lines, form, style, pattern, texture, utilizing the elements of clothing

and housing. Interior decoration, home furniture, landscaping, flower arrangement, decorative

accessories, paintings, curtains and blinds, floor coverings.

HEE 413: Food Preservation/Microbiology (2 Units)

Food microbiology, food spoilage, food poisoning, food preservation and conservation to enhance

quality of life. Role of government in quality control and food production. students class project,

production of marmalade yoghurt etc.

HEE 414: Development of Health Attitudes and Current Trends in Health Education (2

Units)

Assessment of contemporary theories about the learning and development of health attitudes.

Relationship between socio-cultural patterns and people’s attitudes towards a particular health

construct.

HEE 415: Home Administration/Residence (2 Units)

Meaning, scope and principles of home administration. Decision – making, motivation for home

administration planning, organization, implementing and evaluation of both human and material

resources in the home to meet family needs. Management of time, energy, money, work

specification, economic security of the family, communication patterns in the family, management

of family crisis.

HEE 416: Principles and Techniques of Textile Design (3 Units)

Theories, methods and practice of textile design, history of textiles, their materials and techniques,

traditional and contemporary, methods of design application and printing with special emphasis

on African traditional motifs, advances in textiles product by appliqué, resist (bank or tie-dye).

HEE 417: Household Craft (2 Units)

Household equipment, emphasis on conservation of energy whereby the home accomplishes great

works in shortest amount of time. Consumer approach for satisfactory use of equipment through

correct selections, arrangement, use and care changes in lifestyle and consumer consensus,

knowledge of alternatives, concepts in electricity, electrical parts and home writing; selection of

materials, and buying tips for major equipment and small appliances.

Documents

DELTA STATE UNIVERSITY ABRAKA, NIGERIA DEPARTMENT OF