JAMB UTME Home Economics syllabus

Candidates should be able to:

i. examine the importance of Home Economics to the individual, family, society and nation;

ii. identify the objectives of Home Economics;

iii. determine the scope of Home Economics.

Candidates should be able to:

i. recommend possible vocations in the different areas of Home Economics;

ii. relate Home Economics to each vocation;

iii. assess the benefits of each vocation to the individual, society and nation;

iv. identify current vocations in Home Economics;

v. identify sources of career information.

Candidates should be able to:

i. compare the different areas of study which have relationship with Home Economics;

ii. determine the contributions of these subjects to Home Economics.

Candidates should be able to:

i. state the meaning of Home Management;

ii. identify steps involved in the management process;

iii. determine issues for decision-making in the home;

iv. describe the role of motivators in Home Management.

Candidates should be able to:

i. identify the resources available to the individual and family;

ii. describe the pattern of work plan;

iii. apply the principle of time management to work simplification in the home;

iv. identify the sources of income available to an individual and family;

v. determine the means of family saving;

vi. give reasons for saving family income;

vii. determine the steps involve in family budgeting;

viii. suggest alternative resources for Home Management;

ix. analyse the principles of money management;

x. state other material resources available to individual and family.

Candidates should be able to:

i. compare types of family;

ii. identify roles of family members;

iii. differentiate between the types of relationships that exist in the family;

iv. determine the factors that influence family relationships;

v. describe factor that influence family relationships;

vi. identify characteristics and problems of adolescents.

vii. compare the basic personality profiles (extrovert, introvert);

viii. identify types of family crises and ways of solving them;

ix. identify sources of conflict and solution strategies;

x. identify types of human rights and human rights violation;

xi. suggest remedies for breach of human rights;

xii. identify factors that hinder communication in the family;

xiii. determine factors that enhance communication in the family;

xiv. identify the advantages and disadvantages of ICT.

Candidates should be able to:

i. differentiate between types of marriages in Nigeria;

ii. compare the advantages and disadvantages of inter-tribal marriages;

iii. analyse the role of courtship and engagement in marriages;

iv. identify the different ways of planning a family;

v. state types, causes and prevention of sexually transmitted infections and diseases.

Candidates should be able to:

i. describe the process of reproduction from conception to birth;

ii. describe the care an infant needs from birth to 5 years;

iii. determine the factors that affect pregnancy;

iv. differentiate between the stages of labour;

v. identify the symptoms of common ailments in children;

vi. mention types of play materials;

vii. trace the stages of development in children;

viii. recommend suitable play materials for children;

ix. identify responsibilities of parents.

Candidates should be able to:

i. differentiate between a house and a home;

ii. identify the factors that influence residential choice;

iii. describe items that beautify living areas;

iv. suggest suitable colours, textures and other related factors that should be considered in interior decoration;

v. determine factors that influence choice and arrangement of furniture;

vi. compare different floral arrangements;

vii. identify types of ornament and fixtures;

viii. describe the care of ornaments and fixtures;

ix. identify utilities in the home;

x. appraise the advantages and disadvantages of these utilities in relation to their alternatives.

Candidates should be able to:

i. identify common surfaces in the homes;

ii. mention cleaning agents and their uses in the home;

iii. identify materials needed for preparing local cleaning agents;

iv. compare the care of the following:

- wood

- plastic

- concrete

- rugs

- mats

- linoleum etc

Candidates should be able to:

i. describe importance of sanitation;

ii. identify types of drainage;

iii. identify types of waste water;

iv. suggest ways of disposing household refuse;

v. identify common household pests and their control;

vi. identify some diseases transmitted by pests;

vii. describe sources of pollution;

viii. mention the health hazards of pollution.

Candidates should be able to:

i. explain the importance of consumer education;

ii. identify the different types of markets;

iii. describe the various consumer agents;

iv. identify sources of consumer advice and information;

v. apply the principles of consumer education to wise shopping;

vi. identify the types of media used by advertisers;

vii. describe their advantages and disadvantages;

viii. explain the rights and responsibilities of the consumer;

ix. identify the functions of government agencies and regulatory bodies.

Candidates should be able to:

i. describe the following: food nutrients, carbohydrates, minerals, fat and oil, vitamin, protein and water;

ii. identify the different classes of food;

iii. differentiate between the food groups;

iv. describe the effect of nutrition on health status;

v. identify factors affecting good nutrition;

vi. describe the process which breakdown large food molecules;

vii. recommend the nutritional needs for special groups;

viii. determine the reasons for the nutritional needs of the following special groups:

- expectant/ lactating mothers, infant, toddlers

- sedentary /manual workers

- children between 5 and 8 years

- adolescent, aged, invalid and convalescent.

Candidates should be able to:

i. identify factors that influence the choice and preparation of food for the family;

ii. plan meals for special occasions e.g., weddings, birthdays, anniversaries, etc;

iii. plan meals for special groups e.g., vegetarians, invalids convalescence, HIV/AIDS patient, COVID patient, etc;

iv. identify types of snacks/beverages and their functions;

v. compare types of table setting;

vi. describe table manners and qualities of a good host.

Candidates should be able to:

i. identify types of cookers, their choice and care;

ii. enumerate reasons for cooking;

iii. group the methods of cooking into the following:

- moist methods

- dry methods

- fast methods

- slow methods

iv. determine the method of heat transfer in the various methods of cooking.

Candidates should be able to:

i. identify types of flours and their uses;

ii. select appropriate raising agents for basic mixtures;

iii. use flour to produce assorted food items;

Candidates should be able to:

i. differentiate between batters, pastries, cakes and breads;

ii. identify types, uses, and common faults in batter, pastries, cakes and breads.

Candidates should be able to:

i. demonstrate skills in unit measurements;

ii. detect the nutrients in a given food;

iii. develop basic recipes in food preparation.

Candidates should be able to:

i. describe types and arrangement of kitchen;

ii. compare large and small kitchen equipment and tools;

iii. specify factors to consider in selecting kitchen tools and equipment.

Candidates should be able to:

i. identify common accidents in the kitchen, their causes and preventive measures;

ii. suggest ways of making the kitchen a safe place;

iii. specify items which should be included in a first aid kit;

iv. suggest simple first aid for scalds, cuts, bleeding, burns, etc;

v. identify ways in which food is contaminated;

vi. differentiate between food poisoning and food infection;

vii. identify international and national bodies regulating and monitoring food laws.

Candidates should be able to:

i. identify agents of food spoilage;

ii. describe the principles involved in the preservation and storage of foods;

iii. compare the advantages and disadvantages of food preservation method;

iv. identify convenience foods;

v. compare the advantages and disadvantages of using convenience foods;

vi. identify guidelines for selecting convenience foods;

vii. identify additives used in foods;

viii. explain reasons for rechauffe.

Candidates should be able to:

i. identify gardening tools;

ii. explain the importance of home gardening;

iii. describe the procedures involved in home gardening.

Candidates should be able to;

i. identify the characteristics of fibre;

ii. differentiate between methods of fabric construction using diagrams;

iii. state reasons for giving finishes to fabrics;

iv. state the uses and importance of locally made fabric;

v. compare types of labels found on clothing;

vi. state the importance of label on garments.

Candidates should be able to:

i. identify the types, parts and faults of a sewing machine;

ii. identify basic tools and equipment used in garment construction;

iii. describe various process in garment constructions;

iv. apply basic process in garment construction;

v. identify style features to enhance the beauty and quality of garments;

vi. apply decorative designs on fabrics;

vii. apply the knowledge of sewing to mend and renovate garments;

viii. compare the process of making batik/tie and dye, screen printing and resist dying;

ix. relate body figures to the selection of styles and fabrics;

x. determine factors which affect the choice of clothing;

xi. identify factors to consider in wardrobe planning;

xii. describe the following terms:

- good grooming

- dress sense

- accessories

- colour harmony.

Candidates should be able to:

i. arrange in correct order the processes involved in washing and finishing of clothing;

ii. describe the role of laundry agent;

iii. suggest ways of removing common stains;

iv. describe the following:

- laundry agents

- stains

- ironing temperatures.

- dry cleaning

v. state the guidelines for ironing.