A Brief History

Home Economics department started in College of Education, Sokoto in 1980 with twelve students of which nine of them graduated in 1983. The department was then headed by the late Mrs. Grace Emecheta and the department was under the School of Sciences. The department moved into a purpose-built teaching block in early 1982 with well-equipped cookery and clothing modern laboratories. In 2004, a modern living experience flat was  built for the department, and the number of students’ intake has increased tremendously. The department is a major participant in the Graduation Day Exhibition. A balanced approach to Home Economics education, encompassing both theoretical and practical work is vigorously pursued.

The department for more two decades has been a Double Major course under the School of Vocational and Technical Education, now named as School of Secondary Education, Vocational and Technical Education Programmes.

PHILOSOPHY

The philosophy of Home Economics education borders on the improvement of the quality of life of the individual and the family, by equipping them with relevant knowledge, attitude and skills for productive and effective life.

It focuses of effective development and utilization resources for meeting goals. It identifies and classifies the roles, aspirations and abilities of each family member as well as determines strategies towards achieving them. It equips individuals for entrepreneurship.

Home Economics is a field of knowledge which draws information and skills from core subject areas of the art, sciences, humanities and other related subjects: through awareness programmes, workshops, seminars, conference, formal teaching and research.

OBJECTIVES

The objectives of the programme are to:-

  1. Train Home Economics teachers with as sound basis for professional growth and personal development in Home Economics education who will:
  2. Exhibit thorough knowledge of job skills and career opportunities in Home Economics.
  3. Equip students with entrepreneur skills for self employment and self reliance.
  4. Demonstrate positive human relationship and ability to work with people from diverse socio-cultural background.
  5. Prepare teachers to qualify them for a post NCE degree programmes in Home Economics.

ADMISSION REQUIREMENTS

General Admission Requirements

  • A minimum of Four (4) credits including English and Mathematics (to be achieved at a maximum of 2 sittings) and the other 3 in any of the related areas like Food and Nutrition, Home Management, Clothing and Textiles, Chemistry, Physics, Biology, Agriculture, Health Education and Integrated Science.

All applicants to undergo a selection interview.

  • For candidates wishing to offer courses in Vocational and Technical education, NABTEB, with RSA or CITY and Guilds Intermediates Certificate coupled with the Federal Craft Training Certificate, credit/merit in at least four subjects, and acceptable as qualifications.
  • Associate-ship Certificate in education awarded by an approved institution in Nigeria or abroad is also acceptable as qualification.
  • All candidates wishing to be considered for admission must enroll for and write the selection examination organized by an accredited body such as JAMB.
  • Successful candidates in the Pre-NCE final examinations who also take and succeed in a selection examination organized by an accredited body and qualified for admission.
  • It should be noted that some colleges may in addition to all of the above administer their own elimination tests and or interviews for some course. This is legitimate Colleges should also control the number allocated to each programme relative to their total admission quote based on staff and facilities available.

PRE-NCE

This should be restricted to the areas of need with the following conditions:

  1. Students must have a minimum of three (3) credits including the major subjects to be studied. Students must have at least a pass in English and Mathematics.
  2. All applicants to undergo a selection interview.
  3. Colleges must seek approval for Pre-NCE courses from  NCCE prior to them being offered to students.
  4. Transition from Pre-NCE to NCE I will be dependent upon students achieving at least Grade D in the final examination for Pre-NCE.

ADDITIONAL ADMISSION REQUIREMENTS

A Senior Secondary School Certificate passes (SSCE) or General Certificate of Education Ordinary Level passes in at least five (5) of the following subjects:-

Clothing and Textiles, Food and Nutrition, Home Management, Biology, Physics, Chemistry, Textiles and Fine and Applied Arts, Integrated Science, Economics, agricultural Science, English, Mathematics, Health Science, Physical and Health Education.

  • Candidates must have at least three (3) credits at a sitting, or four (4) credits at two sittings in any of the listed subjects.
  • Passes in English and Mathematics are compulsory.
  • A minimum of a pass or C grade through Pre-NCE Home Economics programmes.
  • A Grade II Teachers Certificate (TCII) with credit passes in three (3) of the subjects listed above.
  • Certificate in catering, technology and textile designs. Candidates in catering, technology and textile designs.
  • Candidates must have gone through Post Primary Education level with a pass in English and Credit in two of the subjects mentioned earlier.

THE NCE CURRICULUM OF THE DEPARTMENT

COURSE COMPONENTS

  1. Foods and Nutrition
  2. Clothing and Textiles
  3. Home Management
  4. Family and Child Development
  5. Home Economics Education
  6. Sex Education
  7. Information Communication Technology (ICT)
  8. Entrepreneurship Education
  9. Population Education

REQUIRED COURSES FROM APPLIED, NATURAL AND BEHAVIOURAL SCIENCES

  • Biology
  • Chemistry
  • Physics
  • Mathematics
  • Computer
  • Sociology
  • Fine and Applied Arts
  • Applied Arts
  • Agricultural Sciences

Courses offered in the Department

S/N

Course Code

Course Title

Credit Unit

Status

1

VTE 110

Introduction to Vocational and Technical Edu

1C

C

2

HEC 111

Introduction to Home Economics

1C

C

3

HEC 112

Introduction to Textile Science

2C

C

4

HEC 113

Introduction to Clothing

2C

C

5

HEC 114

Orientation to Foods Laboratory Equipment/Tools

2c

C

6

HEC115

Introduction to Home Economics

2C

C

7

HEC 116

Introduction to Biology

1C

C

8

HEC 117

Introduction to Mathematics

1C

C

 

Total

 

12

 

YEAR ONE SECOND SEMESTER

1

HEC 121

Pattern drafting and development

2C

C

2

HEC 122

Principle, Preparation and Practice of Meal Preparation

2C

C

3

HEC 123

Beverage and Drinks, Con dements and Flavouring

2C

C

4

HEC 124

Housing Designs and Management

2C

C

5

HEC 125

Introduction to Nutrition

1c

C

6

HEC 126

Introduction to Chemistry

1C

C

7

HEC 127

Introduction to Economics

1C

C

8

HEC 128

Introduction to Physics

1C

C

 

Total

 

12

YEAR TWO FIRST SEMESTER

1

HEC 211

Clothing Construction and Alteration

2C

C

2

HEC 212

Clothing Selection and Maintenance

2C

C

3

HEC 213

The Family: Marriage and Family Relationship

1C

C

4

HEC 214

Fundamental Nutrition

2C

C

5

HEC 215

Personal and Community Health

1C

C

6

HEC 216

Meal Management and Service

2C

C

7

HEC 217

Hotel and Tourism Education

1C

C

8

HEC218

Pregnancy and Child Development

2C

C

 

Total

 

13

 

YEAR TWO SECOND SEMESTER

1

VTE 220

Entrepreneurship in Vocational and Technical Education I

1C

C

2

HEC 221

Textile Design

2C

C

3

HEC 222

Consumer Education

1C

C

4

HEC 223

organization and Evaluation of Home Economics Curriculum

1C

C

5

HEC 224

Principles of Nutrition I

2C

C

6

HEC 225

Home Management II

1C

C

7

HEC 226

Child Development and Care

1C

C

8

HEC 227

Teaching Home Economics

1C

C

9

HEC 228

Research Method in Home Economics

1C

C

10

HEC 229

SIWES

2C

C

 

Total

 

13

 

YEAR THREE FIRST SEMESTER

 

Teaching Practice

 

6

 

YEAR THREE SECOND SEMESTER

1

HEC 320

Entrepreneurship in Home Economics Education

2C

 

2

HEC 321

Advanced Clothing Design and Construction

2C

C

3

HEC 322

Food Preservation

1C

C

4

HEC 323

Principles of Nutrition II

2C

C

5

HEC 324

Home Management Residence Practicum

2c

C

6

HEC 325

Seminar in Home Economics

1C

C

7

HEC 326

Child Development Practicum

2C

C

8

HEC 327

Applied Nutrition

2C

C

 

Total

 

14

 

 

GRADUATION REQUIREMENTS

  • General Education component 30 credits
  • Teaching Practice 6 credits
  • General Studies 18 credits
  • Home Economics components
  • Including practical and 16 weeks of SIWES 64 credits
  • Total Minimum Credit for Graduation 118 credits

 

 

 

COURSE DESCRIPTION

 

YEAR ONE – FIRST SEMESTER

 

The aim of the course is to educate the students on the scope, philosophy and objectives of vocational and technical education in Nigeria, development and role of vocational and technical education, characteristics, problems and prospects in Nigeria.

 

HEC 111 INTRODUCTION TO HOME ECONOMICS EDUCATION

 

This course is to familiarize students with the concepts, philosophy and objectives of Home Economics education and its relationship to Home Economics, careers in Home Economics, contributions of Nigerian Home Economists, the role and qualities of Home Economics Teachers, relationship between Home Economics Teachers/students, Teachers/Community, Teacher/College staff, population change, manpower development and self reliance, emerging societal issues such as HIV/AIDS, Drug abuse, human trafficking, environmental degradation, gender issue, women in prison.

HEC 112 INTRODUCTION TO TEXTILES SCIENCE

Some basic concepts in Textile classification, physical and chemical properties of each fibres, identification of fibres by physical, chemical, and microscopic tests and analysis, basic fabric construction techniques, e.g., weaving, knitting, crocheting, woven and non-woven fabric, use of loom and fabric, fabric decoration method e.g., dying, batik, printing, etc., yarns and yarn types, finishes of fabres and fabrics, selection, utilization and care of tools, equipment and other materials for textile production, making of textile albums and field trip to textile industries.

HEC 113 INTRODUCTION TO CLOTHING

Definition of clothing terms, theories, social, cultural, economic and psychological aspects of clothing, history of Nigerian costumes, care and selection of clothing tools and equipment, basic and decorative stitches on apron, oven mitt (gloves) place mats, effect of social change in fashion trends, good grooming, clothes for different occasions, use of sewing machine (manipulating, threading, etc); making albums of sewing techniques such as stitches, seams finishes, edge finishes and other techniques such as disposal of fullness for clothing construction.

HEC 114 ORIENTATION TO FOOD LABORATORY EQUIPMENT AND TOOLS

Orientation of students into attributes of a standard food laboratory and kitchen geometry – planning and sketching a standard kitchen, major equipment such as cookers, refrigerators, freezers, etc., demonstration of the use of utensils / traditional equipment; kitchen hygiene and safety; weights and measure, preparation for practicals.

HEC 115 INTRODUCTION TO HOME MANAGEMENT

Definition of concepts – management, home management, resources, goals, values and standards, principles of home management, planning, implementing, controlling, evaluating and decision making in family living to attain goals, resources:- human and non-human, principles of selection and utilization of family resources, sanitation and hygiene, care of the family house and sanitary conditions e.g., drainage, sewage systems and effective disposal of waste, e.g., household waste; household chemicals and preparation of abrasives and their use, removal of stains from surface and household articles, control and eradication of household pests, Practicals:- students will prepare home-made (local) abrasive box with all abrasives well-labeled and bottled.

HEC 116 INTRODUCTION TO BIOLOGY

The science of life – characteristics of living and non-living things, distinction between plants and animals, cell as the basic unit of life:- simple study of different structure found in cells, formation of new cells – mitosis and meiosis, tissues and organs – sensory organs (structure, function and care; unicellular organisms – simple plants and animals / their characteristic features e.g., Amoeba, Euglena, bacteria, fungi, yeast, etc); multi-cellular animals – human body and physiology and study of different systems e.g., alimentary canals, digestive system. Respiratory system, endocrine system, etc., role of enzymes and hormones should be highlighted; control of micro-organisms, micro-biology of domestic water and sewagw (basic concepts), pollution:- types, causes, effects, prevention and control.

HEC 117 INTRODUCTORY MATHEMATICS

Units of measurements, calculations of areas and volumes, definition of basic concepts, relationship of maths to home economics, inter-conversion of units, simple simultaneous and quadratic equation, arithmetic and geometry progressions, elementary trigonometry and co-ordinate geometry, graphs, ratio of proportion including applied problems.

YEAR ONE – SECOND SEMESTER

HEC 121 PATTERN DRAFTING AND DEVELOPMENT

Concepts on paper pattern drafting, tools and equipment for pattern drafting; how to measure body parts and principles involved in taking accurate body measurement; flat pattern development through modeling on a stand; understanding pattern makings and layout, development of basic patterns for adult and children’s clothing; manipulation of darts and making of albums of different patterns constructed.

HEC 122 PRINCIPLES OF FOOD PREPARATION

Concepts of food, food classes etc., fundamentals of meal planning and application of scientific principles of meal preparation, e.g., cooking vegetables, etc., methods and principles of cooking e.g., a) boiling eggs, yams, rice, etc., b) frying: dry frying e.g., bacon, shallow frying e.g., plantain, deep frying e.g., yam balls, akara (bean cake), puff puff, c) baking cakes, bread, pastry, sausage, d) roasting: chiken, meat, e) steaming: moi – moi, f) broiling: plantain, meat, kebab (meat on stick) bacon g) braising e.g., potatoes, etc. Scientific principles of food preparation e.g., effect of meat on food nutrients, prohect album recipe.

HEC 123 BEVERAGES AND DRINKS, CONDIMENTS / FLAVOURINGS (HERBS) AND SPICES

Definition of terms on types of beverages, nourishing, stimulating, refreshing drinks, juice, different juices and drinks, condiments, flavouring spices etc., making of fruit and soft drinks, choice and preparation of tea, coffee, cocoa; Nigerian beverages e.g., cocoa drink, plantain and kunun zaki drinks, etc., types and uses of spices, herbs and flavourings, use of local and foreign herbs and spices in meal preparation, presentation and serving of drinks; project album or chart on spices, field trip to beverage and spice industries.

HEC 124 HOUSING DESIGN AND MANAGEMENT

Making simple plans e.g., 3 bedroom, 2 bedroom, etc., concept of house and its uses, meaning and principles of house design, types and locations, etc., factors affecting the choice of housing design, materials used in housing construction, principles of organization of space for individual and family activities in personal and rented houses, household crafts and interior decoration, practicals on decorative pieces for a home.

HEC 125 INTRODUCTION TO NUTRITION

Definition of terms on nutrition, nutrients, food nutrition, balance diet, health, malnutrition, under-nutrition, over-nutrition, deficiency, calories, etc., global and national organizations dealing with nutrition e.g., FAO, WHO, UNICEF, NAFDAC, etc., functions, sources, classification, chemical composition and uses of carbohydrates, proteins, fats, vitamins, minerals and water, functions of foods and daily requirements, dietary  diseases e.g., pellagra, rickets, etc., healthy feeding habits.

HEC 126 INTRODUCTION TO CHEMISTRY

Nature of matter, elements, mixture and compound, basic treatment of atomic, molecular and ionic theories, true and colloidal solutions, suspension and emulsion, solubility – its advantages and disadvantages, physical and chemical properties of water, chemical changes – types occurring in inorganic processes, conditions affecting chemical change, i.e., equilibrium catalyst, enzymes action, etc., characteristics and significance of metals and non-metals, acids, bases and salts, basic organic chemistry, relationship of Home Economics to Chemistry.

HEC 127 INTRODUCTION TO ECONOMICS

Relationship of Home Economics to Economics, introduction to economics theory, definitions, opportunity cost, scarcity etc., principles of demand and supply of goods and services, elasticity of demand, production theory and curves, distribution of income, wages, profits, rents and interest, price equilibrium, population impact on demand and supply e.g., family needs.

HEC 128 INTRODUCTION TO PHYSICS

Relationship of Home Economics to Physics, a broad and elementary treatment of motion, momentum and force, properties of matter, energy and conversion laws, general principles of heat, light, electricity and magnetism, safety of motion and gravity, safety devices.

YEAR TWO – FIRST SEMESTER

HEC 211 CLOTHING CONSTRUCTION AND ALTERATION

Adaptation and alteration of basic paper pattern to develop fashion styles to fit body shapes, use of commercial patterns, practicing pattern layout and cutting, principles, advantages and disadvantages of free-hand cutting, sewing techniques and processes on fastenings, openings and manipulation of darts, figure types and development of styles through draping techniques, disposal of fullness and unit methods of construction, construction and modeling of personal apparel and making a baby’s dress (boys and girls)

HEC 212 CLOTHING SELECTION AND MAINTENANCE

Principles of wardrobe planning and clothing selection, family size and clothing needs, factors affecting and meeting family clothing needs, consumer education related to clothing and textiles  – laundry agents, processes in home laundry, commercial dry-cleaning and stain removal, renovation and remodeling of clothes, repair and maintenance of household articles e.g., bed-sheets, curtains upholstery, etc., care of different fabrics, field trip to relevant industry e.g., laundry and dry cleaning outfits.

 

HEC 213 THE FAMILY:- MARRIAGE AND FAMILY RELATIONSHIP

Definitions:- family, polyandry, polygamy, single family etc., mate selection, courtship, engagement for marriage preparation, types of marriages, marriage ceremony etc., marital problems and role of family members, family lifecycle and their demands; conflict and resolution strategies, family relationships and communication; humanity and religion; human rights and violation.

HEC 214 FUNDAMENTAL NUTRITION

Food groups and food classes – description, uses, nutrients composition etc., i) staple foods – cereals, roots and tubers ii) legumes, nuts and seeds iii)fruits and vegetables iv) meat, poultry, fish, egg products, milk  products v) fats and oils, sea foods, self-dietary analysis and energy expenditure for 3 consecutive days and diets modification, practicals on food nutrients.

HEC 215 PERSONAL AND COMMUNITY HEALTH

Definition of health, factors leading to good health: good grooming, adequate nutrition, sleep rest exercise, posture and fatigue, human body, maintaining family health, safety in the home, preventive measures and adaptation of habit to break the cycles of diseases, home nursing and simple first aid principles, health problems:- alcoholism, drug abuse, smoking etc., study of communicable diseases through air, food, water and contact diseases such as HIV/AIDS and other STDs, reproductive health issues e.g., VVF and FGM

HEC 216 MEAL MANAGEMENT AND SERVICE

Meal planning and management, methods of purchasing food in quantity, use of left over foods rechauffel and convenience, introduction to flour mixtures e.g., batters and doughs, pastry and biscuits, cakes, breads, chin-chin, sandwiches, and other snacks; meal service and entertainment table laying, table manners and hostessing ,styles of table service e.g., buffet, cocktail etc., organization, preparation and serving of various dishes for special occasions e.g., birthdays and end of year get together etc., (appetizers, main meal, deserts), commercial food preparation e.g., food for sale in restaurants, hotels and bukateria; meal preparation for family meal and special groups e.g., pregnant and lactating mother, children, aged, sedentary etc.

HEC 217 HOTEL AND TOURISM EDUCATION

An overview of Hotel and Tourism concepts, relationship of Home Economics and Hotel and Tourism Education types, classification and management of hotels and tourism centres, housekeeping process; emerging issues in fast food outlets, advance production and services of beverages and drinks e.g., alcoholic drinks and non-alcoholic drinks, advanced production of continental dishes; problems and possible solution facing Hotel and Tourism in Nigeria.

HEC 218 PREGNANCY AND CHILD DEVELOPMENT

Definition of terms e.g., ovulation, uterus, placenta, zygote, embryo pregnancy etc., antenatal care; diet and hygiene in pregnancy, common discomforts and treatment during pregnancy, serious abnormal signs during pregnancy; growth and development of the foetus and preparation for the coming baby; birth of the convalescences from childbirth; growth and development of baby 0 – 3 months, 3 – 6 months, 6 – 9 months and 9 months to 1 year; common problems of infancy – inoculation, vaccination (prevention of illness), hygiene, feeding, clothing the infant (baby’s layette); family planning (child spacing), consequences of excessive reproduction and health, sexuality education.

YEAR TWO – SECOND SEMESTER

VTE 220 ENTREPRENEURSHIP IN VOCATIONAL AND TECHNICAL EDUCATION

Concept of entrepreneurship; types, functions and characteristics of an entrepreneur; method of teaching entrepreneurial skills, competences and theory, identifying business opportunities and their exploitation; types of risks and their management; conditions for establishing a business; business  and technology issues and problems, how to register and financing of business (types of businesses and funding institutions) new and old, innovative techniques; site selection and location of a business; management functions, human resource management and communications; management and administration of small and medium business, record keeping; future of business and succession issues; pilot study and feasibility report; elements of marketing and market segments, business and social responsibility, government regulations / taxation auditing; shareholders and product management.

HEC 221 TEXTILE DESIGN

Concept of colour’ colour wheel – primary, secondary and inter-mediate colours; colour triangle; dye / dye stuff – natural dyes and their problems, classification and characteristics of commercial dyes; tools and materials for fabric printing and dyeing; elements and principles of design textile fabric designs – geometric, realistic stylize, abstract etc.; fabric naming system; application of dye – fibre dyeing, stock dyeing, yarn dyeing dope / selection dyeing; different tieing techniques, development of designs for fabric printing and dyeing – resist printing piece dyeing, discharge printing, photochromatic printing; maintenance of dyed material, making of fabric designs using different techniques with national and commercial dyes, educational visits to textile factories and local  dyeing areas.

HEC 222 CONSUMER EDUCATION

Concept of consumer education, issues in consumption of goods and services; consumer rights and responsibilities; principles of consumer education; consumer goods, market agent and services e.g., food, clothing, housing stock, shares, ICT, banking and utilities, drycleaners, hair dressing services, market surveying and shopping opportunities; demand and supply (quality and quantity) consumer information sources and advertisement, the role of mass media, principles of getting the best value of money spent, buying methods e.g., planned buying, impulse habit, comparative buying, higher purchase, bulk purchase, buying foods in season etc., comparison between commercial and homemade foods in relation to cost, taste, time and nutritional value; consumer issues relating to various areas of Home Economics, Government agencies and their roles e.g., NAFDAC, SON, FDA, commenting programmes – co-operative societies, rural population and market economies.

 

HEC 223 ORGANIZATION AND EVALUATION OF HOME ECONOMICS CURRICULUM

Concept, theories and sources of curriculum, approaches and procedures used in designing Home Economics programmes; components of Home Economics programmes.

HEC 204 PRINCIPLES OF NUTRITION I

Digestion, absorption and metabolism of foods nutrients, fundamental principles of normal nutrition and their application in the selection of adequate diets for individuals and families at different cost levels. Uses of recommended dietary allowances in assessing daily diet; self dietary analysis and energy expenditure for 3 consecutive days; energy needs of people at different age groups e.g., pregnant mothers and the elderly; modification of diets to suit requirements.

HEC 225 HOME MANAGEMENT II

Concept of resources, classification of resource: human and non-human; factors influencing the use of family  resources and family needs; management of – time, energy (work simplification techniques); money and facilities; factors contributing to effective money management; budgeting; planning for financial security; creation of wealth – investment (savings, stocks, shares).

HEC 226 CHILD DEVELOPMENT AND CARE

Theories, types and stages of child development, physical, emotional, mental and social development e.g., hereditary environment; toys, play materials and techniques in teaching nursery school children and childcare; working with parents and handicapped children; signs of puberty, hygiene and puberty, adolescence.

HEC 227 METHODS OF TEACHING HOME ECONOMICS

An overview of teaching, review of curriculum in relation to instruction; planning – objectives, unit plan, lesson plan etc., implementing instruction teaching methods and techniques; instructional material, classroom management, laboratory management; teacher and student characteristic, evaluating different domains (cognitive, affective and psychomotor) preparation of evaluation instruments, data collection; teaching as a profession – roles of TRC; micro-teaching.

HEC 228 RESEARCH METHODOLOGY IN HOME ECONOMICS

An overview of research methodology – meaning, importance, types etc., types of research in Home Economics e.g., such as experimental, behavioural etc.,; steps in research process:- a) identification of research problems; development of research proposal e.g., background, statement of problem, objectives etc., c) literature review (d) development of instrument and data collection (d) data analysis (f) research report writing; writing research reports and proposal; referencing formats; descriptive and inferential statistics (APA style).

HEC 229 SIWES (STUDENT INDUSTRIAL ATTACHMENT)

Students should go for industrial attachment to any canteen / food, clothing industries or nursery schools etc. The industrial attachment is for a period of four months during the long vacation at the end of second semester of the first year. The students should be supervised by the staff of the department.

NCE III

First Semester

EDU 311 – TEACHING PRACTICES

EDU 323 – PROJECT WRITING

YEAR THREE – SECOND SEMESTER

HEC 320 ENTREPRENEURSHIP IN HOME ECONOMICS EDUCATION

  1. Identification of business outfit:-such as conducting pilot study, feasibility study, writing report and writing a business proposal, cosmetic product and uses e.g., deodorants, body creams, hair creams, rob, pomade, hair plaiting and dressing (b) Foods – establishing restaurants / snacks and drinks shops:- food processing e.g., yam flour, beans flour, etc/., running guest house of the college, production of confectionaries and drinks, e.g., bread, snacks, orange, pineapple, zobo, kunu, etc., nutritional diets for health conditions; c) clothing and textile:- making household items from crocheting, knitting, weaving, bead work, leather work etc., tailoring / sewing of clothes for nursery / primary school and family (d) child development – establishing nursery school / daycare centres e.g., making of toys (soft toys and others), establishment and management of daycare . nursery school, children store and toyshop, (e) Home Management – interior decoration (hall, office and funeral parlous decoration) e.g., event organization, flower arrangement, gardening, horticulture and poultry, goat / sheep / cow caring.
  2. HEC 321 ADVANCED CLOTHING CONSTRUCTION

Advanced techniques in clothing design and construction based on elements of design and figure type; different construction of collars, sleeves cuffs, lining, interfacing patch work, disposal of  fullness – smoking, gathering, shaming etc.; construction of special garments with difficult fabrics e.g., wedding gowns, children’s (boys and girls party wear) clothes in pregnancy, toddlers, physically disabled; construction of one wy designed fabrics checks, lines, embroidered garments, appliqué work  and beading, use of sequins etc.

HEC 332 FOOD PRESERVATION

Food microbiology, spoilage, poisoning, preservation and conservation to ensure adequate security; role of government in control and food production e.g., NAFDAC, SON; students to produce and present local foods e.g., marmalade yoghurt etc.; role of Home Economics in Food and Nutrition policy and food security.

HEC 323 PRINCIPLES OF NUTRITION II

Study of nutritional needs of different groups such as infants, children, adolescents, adults with special needs, e.g., vegetarians, pregnant and lactating mothers, elderly, invalids and convalescents and nutritional diseases, i.e., diabetics, ulcer, hypertension, etc.; methods of nutritional status assessment such as – dietary analysis, physical / anthropometric assessment and biochemical test.

HEC 324 HOME MANAGEMENT  RESIDENCE PRACTICUM

Practical experience in management process as a (i) orientation to home management residence experience (ii) roles and responsibilities of students such as meal manager, housekeeper, a and b, group leaders, (iii) human relationship skills (iV) home nursing practices (v) simple household repairs and hygiene (v) safety practices and entertainment in the home(vii) the family and care of the family.

HEC 325 SEMINAR IN HOME ECONOMICS

Weekly seminar of selected topics based on students interest and teacher guidance using suggested topics from all areas of Home Economics; orientation of students to presentation formation and selection of topics for approval; students are to present their written report work orally and be assessed based on criteria 1) appearance 2) mode of presentation – audibility and conformity to set down procedure of report writing e.g., background, statement of the problem, objective / purpose etc., 3) comportment and 4) conclusion.

 

HEC 326 CHILD DEVELOPMENT PRACTICUM

Introduction to nursery school setting; experience in nursery school; develop a checklist for observation; observe the play, facilities and instructional materials on the children’s development in the following areas:- intellectual, social, moral, physical, emotional and a written report on the experience (a whole semester).

HEC 327 APPLIED NUTRITION

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 Nigeria dishes; disorder of malnutrition – protein – calorie – malnutrition; deficiency diseases such as – nutritional anaemia, obesity, rickets and ostemalacia, keratomalacia and xerophthamia, quantitative and qualitative analysis of food requirement of subject of these disorders; nutritional education / communication; role of nutrition in infection such as HIV/AIDS, TB, Measles.

NOTE

Each year the department carries out an exhibition which items produced by the students in the department are exhibited, which include fashion parade of the things made (tickets are sold to invitees to generate funds for the department.

  • PROGRAMME EVALUATION SYSTEM
  •  PROCEDURES AND RULES FOR THE PROGRAMME:-

After the admission process, the new students are being oriented into the department by the Head of Department and other staff members. During the orientation, students are made to know their rights and responsibilities as students in terms of academic performance and attending classes regularly. Assignments, practical projects should be done and promptly submitted when due.

II) CONTINUOUS ASSESSMENT (C.A.)

Continuous assessment in the department is arrived at by the addition of practical work done, tests, assignments and attendance in the class which is equal to 40% of the examination score.

III) WRITING EXAMINATION

Examination is based on the policy and conduct stipulated by the College authority. It is based on 60% exams and 40% continuous assessment which will give the total of 100% marks.

IV) TEACHING PRACTICE

Every student is required to do six weeks teaching practice. It is a compulsory practice activity for all students in the college and the credit earned is recorded in EDU 324.

 

SEMINAR WRITING

Weekly seminar of selected topics which are based on students’ interest and teacher guidance using suggested topics from all areas of Home Economics are written . the write-up is in second semester NCE III and credit earned is recorded as HEC 325.

SIWES (STUDENTS INDUSTRIAL ATTACHMENT)

Students go for industrial attachment to any canteen / food, clothing industries or nursery schools, hotels, etc. The industrial attachment if for a period of four months during the long vacation, at the end of the second semester in NCE II is being recorded a HEC 229.

PROJECT WRITING

At the end of the sessions, NCE III students are expected to produce and submit four bound copies of written research project. The write-up starts from the first semester . it is a pre-requisite for graduation. Every student is required to write and submit a project in any Home Economics Education related areas, and the Credit earned recorded in EDU 323.

Members of Academic Staff in the Department

SNo.

Name

Qualifications

Rank

1. 

Mrs. Martha M. Masara

NCE, B Ed, M Ed, PhD

P/Lecturer

2. 

Mairo Usman Naibi

NCE, B Ed, M Ed

P/Lecturer

3. 

Mrs. Helen O.

NCE, B Ed, M Ed

P/Lecturer

4. 

Mrs. Binta B. Malik

NCE, B Ed, M Ed

S/Lecturer

5. 

Mrs. Salamatu Ibrahim

NCE, B Ed, M Ed

S/Lecturer

6. 

Mrs. Larba S.

NCE, B Ed, M Ed

P/Lecturer

7. 

Mrs. Aisha M. Namera

NCE, B Ed

Lecturer I

8. 

Mrs. Idayat Hassan

NCE, B Ed

Lecturer II