The aim of the Unified Tertiary Matriculation Examination (UTME) syllabus in Home Economicsis to prepare the candidates for the Board’s examination. It is designed to test the candidateachievement of the course objectives, which are to:

1. acquire knowledge on the concepts and principles of Home Economics education;
2. apply the principles of foods and nutrition to planning, selection and preparation of meals
and the adoption of food hygiene and safety;
3. equip students with knowledge and skills in clothing and textiles;
4. apply the principles of Home Management in housing and family living.


OBJECTIVES, Candidates should be able to:

1. Home Economics

a. Meaning, scope and importance ofHome Economics.

b. Objectives and ideals of HomeEconomics.
i. examine the importance of Home Economicsto the individual, family and society;

ii. identify the objectives of Home Economics.

iii. determine the scope of Home Economics.

2. Areas/Careers in Home Economics

a. Home Management

- Interior decoration

- Credit management

- Florist

b. Foods and Nutrition

- Catering

- Dietetics

- Nutritionist

- Public Health Education

c. Clothing and Textile

- Fashion designing

d. Family and Child development

- Early and Childhood education

e. Teaching

f. Counseling

g. Media

h. Research
i. recommend possible vocations in the differentareas of Home Economics.

ii. relate skills required to each vocation;

iii. assess the benefits of each vocation to theindividual and society;

iv. identify current vocations in Home Economics;

v. identify sources of career information.

3. Interrelationship of Home Economics withother subjects:

Biology, Geography, Chemistry, Physics,Agricultural Science, Fine Arts, Economics,Mathematics etc.
i. compare the different areas of study fromwhich Home Economics derive its knowledge

ii. determine the contributions of these subjects toHome Economics.
OBJECTIVES, Candidates should be able to:

1. Principles of Home Management

a. Meaning of Home Management

b. Steps in the management process

c. Decision-making: meaning and process

d. Motivation for Home Management e.g.goals, values, standards, needs andwants, likes and dislikes.
i. highlight the meaning of Home Management

ii. identify steps involved in the managementprocess;

iii. determine issues for decision-making in thehome;

iv. examine the role of motivators in homemanagement.

2. Resources

a. Human Resources: definition and types

i. Time management; definition/types

- types of worktime

- factors influencing the use oftime

- advantages of time management

ii. Energy, definition and reasons forenergy management;

- work simplification - its purpose

- guidelines for work simplificationand time saving gadgets;

iii. Skills, creativity, attitudes etc.

b. Material Resource: definition/types

- income and money management

- meaning and types of income

- principles of money management

- household budgeting; steps in makinga budget

- economic security of the family

- bank accounts

- traditional savings, building societiesand insurance.
i. identify the resources available to theindividual and family;

ii. determine the steps involved in householdbudgeting;

iii. examine ways of family saving;

iv. apply the principle of time management towork simplification in the home;

v. examine the sources of income available to anindividual;

vi. give reasons for saving family income;

vii. suggest alternative resources for homemanagement;

viii. analyse the principles of money management.

3. Family Living

a. Definition and types of family

i. Advantages and disadvantages offamily types

ii. The family life cycle

b. Family relationships

- husband/wife relationship, parent/childrelationship, brother/sister or siblingrelationships

- factors that influence familyrelationship

c. Basic personality profiles

- meaning of personality

- extroversion, introversion and anxiety/stability

d. Adolescents and their problems

e. Family crises

f. Conflict and conflict resolution

g. Human right

i. Meaning of human rights andfundamental human rights

ii. Right of women and children

iii. Violation of human right

h. Communication and role of ICT in theFamily
i. compare types of family;

ii. assess the effect of family life cycle on familyliving;

iii. differentiate between the types of relationshipsthat exist in the family;

iv. determine the factors that influence familyrelationships;

v. assess the influence of family size on familyrelationships;

vi. identify characteristics and problems of adolescents.

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

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

ix. identify sources of conflict and solutionstrategies;

x. identify types of human right and human rightsviolation;

xi. suggest remedies for breach of human rights;

xii. identify factors that hinder communication inthe family;

xiii. determine factors that enhance communicationin the family;

xiv. identify the advantages and disadvantages ofICT.

4. Marriage/Sex Education

Meanings of marriage and sex education

a. Boy/Girl relationship

- courtship

- factors to consider when choosing apartner

b. Preparation for marriage

- meaning and purpose of engagement

- types of marriage; Islamic, Christian,Court and Traditional

- planning a family.

c. Reproductive health

- sexually transmitted infections/diseases (STIs/STDs and HIV/AIDS)
i. differentiate between types of marriages inNigeria;

ii. compare the advantages and disadvantages ofinter-tribal marriages;

iii. analyse the role of courtship and engagementin marriages;

iv. examine the different ways of planning afamily;

v. identify types, causes and prevention ofsexually transmitted infections and diseases.

5. Pregnancy and childbirth

a. Menstruation, pregnancy and childbirth,labour delivery and post-natal care

b. Childcare, baby’s layette care of thebaby, bathing, feeding etc.

c. Care of toddlers

- common ailments in children

- immunization

d. child development

- stages, social and emotional

- good habits and character training

- play and play materials

e. Parenting

- meaning and importance

- responsibilities of parents
i. describe the process from conception to birth;

ii. determine the care an infant needs from birthto 5 years;

iii. determine the factors that affect pregnancy;

iv. analyse complications that arise during labour;

v. differentiate between the stages of labour;

vi. identify the symptoms of common ailments inchildren;

vii. differentiate between the types of playmaterials

viii. trace the stages of development inchildren;

ix. recommend suitable play materials forchildren;

x. identify responsibilities of parenting.

6. Housing the family

a. Houses and home

- types of houses

- factors that affect the choice of a house

- ways of acquiring a house

b. Interior decoration

- wall finishing and the application ofprinciples of art and design to

- colours

- textures

- lines and

- proportions

- flower arrangements

c. Furniture and furnishings in the home

- types

- factors that affect choices and position.

d. Utilities in the Home

i. Water – source, uses, purificationetc.

ii. Household fuels e.g gas, coal,kerosene, fire wood and sawdust

iii. Electricity – related terms,generation, safety etc.

iv. Communication devices e.g. GSM,computer
i. differentiate between a house and a home;,br

ii. determine the factors that influence residentialchoice;,br

iii. identify items that beautify living areas;,br

iv. suggest suitable colours, textures and otherrelated factors that should be considered ininterior decoration;,br

v. determine factors that influence choice andarrangement of furniture;,br

vi. compare different floral arrangements;,br

vii. identify utilities in the home;,br

viii. appraise the advantages and disadvantages ofthese utilities in relation to their alternatives

7. Home surfaces

a. Types and care of surface and coveringse.g. wood, tiles, formica, concreteplastics, linoleums, mats, rugs andterrazzo

b. Identification, preparation and use ofcleaning agents such as water, soap,abrasives and polish

- Care of home surfaces and coveringse.g. washing, sweeping, dusting,shampooing, buffing and polishing.
i. identify common surfaces in the homes

ii. suggest cleaning agents and their uses in thehome;

iii. identify materials needed for preparing localcleaning agents;

iv. compare the care of the following:

- wood

- plastic

- concrete

- rugs

- mats

- linoleum

8. Sanitation in the Home

a. Drainage systems – types and care

b. Disposal of household refuse

c. Household pests and control

d. Pollution and health hazards
i. differentiate between the types of liquidhousehold refuse;

ii. suggest ways of disposing household refuse;

iii. identify common household pests and theircontrol

iv. identify some diseases transmitted by pests;

v. examine sources of pollution;

vi. determine the health hazards of pollution.

9. Consumer Education

a. Meaning and importance of consumereducation

b. Definition and types of market

c. Distributors or consumer agents

d. Sources of consumer information

e. Purchasing practices

f. Advertising

g. Consumer rights and responsibilities

h. Government agencies and regulatorybodies
i. identify the types of media used by advertisers;

ii. assess its advantages and disadvantages;

iii. determine sources of consumer, advice andinformation;

iv. apply the principles of consumer education towise shopping;

v. analyse the rights and responsibilities of theconsumer;

vi. identify government agencies, regulatorybodies and their functions.

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OBJECTIVES, Candidates should be able to:

1. Foods and Nutrition

a. Definition of food and nutrition

i. Classification of nutrients, theirsource and function, deficiencydiseases

ii. Classification of foods, cereals,fats and oils, sugars, milk and milkproducts, meat, fish pulses, nuts,fruits and vegetables.

b. Nutrition and health

i. Relation of nutrition and health

ii. Factors affecting good nutritione.g. income, food in season,availability of food etc.

c. The digestive system

d. Nutrition for special groups e.g. infants,toddlers, adolescents, manual workers,etc.
i. differentiate between the following terms: foodnutrients, carbohydrates, mineral elements,fatty acids, enzymes, metabolism anddigestion;

ii. analyse the process which break down largefood molecules;

iii. recommend the nutritional need for specialgroups;

iv. determine the reasons for the nutritional needsof the following:

- expectant/ lactating mothers

- sedentary /manual workers

- children between 5 and 8 years

- adolescents.

v. identify factors affecting good nutrition.

2. Meal planning

a. Principles of meal planning

b. dietary needs and meals for specialoccasions and groups

c. preparation and serving of meals

d. snacks and beverages

- meaning, types and functions

e. Table setting, table manners andhostessing
i. identify factors that influence the choice andpreparation 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, etc.

iv. identify types of snacks/beverages and theirfunctions

v. compare types of table setting;

vi. determine the qualities of a good hostess.

3. Cookers and cooking

a. Types, choice and care of cookers e.g.gas, electric, microwave, etc

b. Reasons for cooking

c. Cooking terms

d. Methods of cooking e.g. boiling,stewing, baking, steaming etc

- moist and dry methods of cooking

e. Methods of heat transfer e.g.conduction, convection and radiation.
i. suggest reasons for cooking food;

ii. identify types of cookers, their choice and care.

iii. group the methods of cooking into thefollowing:

- Moist methods

- Dry methods

- Fast methods

- Slow methods

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

4. Flours and uses

a. Types and uses of flours

b. Raising agent e.g air, yeast, palm wine,steam, etc.
i. identify types of flours and their uses;

ii. select appropriate raising agents for basicmixtures;

iii. use flour to produce assorted food items;

5. Basic mixtures

- Pastries/Batters

- Definition/uses
i. differentiate between batters and pastries;

ii. use batters and pastries for different purposes;

6. Scientific methods in foods and nutrition

a. measure units and accuracy

b. various nutrients tests in food e.g test forprotein, fats and carbohydrates

c. recipe development
i. develop basic recipes in food preparation

ii. demonstrate skills in unit measurements;

iii. detect the nutrient in a given food.

7. The Kitchen:

- types of kitchen;

- arrangement

- tools and equipment

- selection, use and care
i. compare large and small kitchen equipmentand tools;

ii. determine factors to consider in selecting toolsand equipment.

8. Safety and hygiene

a. Common accidents in the home

- causes of accidents in the home/preventive measures.

b. First Aid; definition/components of afirst aid kit

- simple first aid for burns, scalds, cutsbruises, bleeding, electric shock,poisoning, chocking and bites.

c. Kitchen, personal and food hygiene

- Communicable and noncommunicabledisease.

d. Sense organs and care

- Exercise and cosmetics
i. identify common accidents in the home, theircauses and preventive measures;

ii. suggest ways of making the home a safe placeto live in;

iii. specify items which should be included in afirst aid kit

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

v. detect ways in which food is contaminated;

vi. compare communicable and noncommunicablediseases and their preventivemeasures;

vii. determine the effect of exercise and cosmeticson the skin;

viii. describe the structure of the sensory organs;

ix. suggest ways of taking care of the sensoryorgans.

9. Food Storage and Preservation

a. Meaning and purpose of preservation

- causes of food spoilage

- principles of food preservation

- methods of food preservation.

b. Convenience foods

- definition and types

- guidelines for selection

- additives to convenience foods.

c. Food additives

- Types and uses

d. Rechauffe dishes

- meaning, rules and types

- advantages and disadvantages ofrechauffe dishes
i. identify agents of food spoilage;

ii. analyse the principles involved in thepreservation and storage of foods;

iii. compare the advantages and disadvantages offood preservation;

iv. identify convenience foods;

v. compare the advantages and disadvantages ofusing convenience foods

vi. determine guidelines for selecting conveniencefoods;

vii. identify additives used in foods;

viii. compare the advantages and disadvantages ofrechauffe dishes

10. Home Gardening

a. definition

b. common gardening tools

c. advantages of home gardening

d. types of soil

e. plants and crops suitable for homegarden

f. preparation and care of home garden
i. determine the procedure involved in homegardening;

ii. identify gardening tools;

iii. assess the economic importance of homegardening;
OBJECTIVES, Candidates should be able to:

1. Fibres and Fabrics

a. origin of fibres

- definition of textile terms, eg fibres,fabrics, yarn, staple, filament, blends,etc.

b. locally made fabric e.g. aso-oke, Okenecloth, Benue cloth, akwete, gwado etc.

c. classification and properties of fibres e.gcotton, rayon and silk

d. fabric finishes: moth-proofing,embossing, durable pleating, flameproofingand stain-repellant print e.g tieand dye, screen printing etc.

e. Textile labelling

- meaning and types

- recognition of washing, cleaning andironing symbols, wool symbols
i. differentiate between weaves using diagrams;

ii. determine the characteristics of fabrics;

iii. identify reasons for giving finishing to fabrics;

iv. compare types of labels found on clothing;

v. state the uses and importance of locally madefabric;

vi. assess the importance of label on garments.

2. Sewing equipment and garmentconstruction

a. Sewing machine, basic tools andequipment

- types, parts, use and its care

b. Basic process in garment constructione.g basic stitches, seams edge finishes,crossway strips.

c. Style features e.g collars, yokes,pockets, frills, cuts and belts.

d. Arrangement of fullness e.g darts, tuckgathering, pleats, smocking and shirring.

e. Decorative design, decorative stitches,needlecraft e.g tarting, crocheting,knitting, appliqué patch work and softtoys.

f. Simple processes and mend garmentse.g patching, darning and renovation,batik/tie and dye

g. Garment construction

- figure types, basic body measurementand pattern drafting

- choice of styles for different figures

- factors influencing the choice of fabric.

h. Wardrobe planning and maintenance

- basic rules in wardrobe planning

- factors affecting wardrobe planning,weather, occupation, personal features.

i. good grooming, dress sense andaccessories

- definition
i. identify the types and parts of a sewingmachine;

ii. identify basic tools and equipment used ingarment construction;

iii. describe various process in garmentconstructions;

iv. apply basic process in garment construction;

v. determine style features on garments;

vi. determine style features to enhance the beautyand quality of garments;

vii. apply decorative designs on fabrics;

viii. differentiate between types of householdclothing using various designs;

ix. apply the knowledge of sewing to mend andrenovate garments;

x. compare the process of making batik/tie anddye;

xi. relate body figures to the selection of stylesand fabrics;

xii. determine factors which affect the choice ofclothing;

xiii. identify factors to consider in wardrobeplanning;

xiv. compare the following terms:

- good grooming

- dress sense

- accessories

- colour harmony

3. Laundry and care of clothes

a. Washing and finishing process, sorting,mending, removal of stains, soaking,rinsing, drying and ironing

b. Laundry agents – water, detergents,soaps, stiffness and disinfectants

c. Stain

i. meaning, types, removing agents

ii. process of removal

d. Iron and ironing temperatures
i. arrange in correct order the processes involvedin the washing and finishing of clothing;

ii. compare the role of stiffeners and disinfectantsin laundry work;

iii. suggest ways of removing common stains;

iv. differentiate between the following:

- laundry agents

- stains

- ironing temperatures.

We provide educational resources/materials, curriculum guide, syllabus, scheme of work, lesson note & plan, waec, jamb, O-level & advance level GCE lessons/tutorial classes, on various topics, subjects, career, disciplines & department etc. for all the Class of Learners


Anfani-Joe, M.E. and Ogunjide, L.O. (1993) Home Management for Senior Secondary School 1 – 3,Ibadan: University Press Plc.

Anyakoha, E.U. and Eluwa, M. (1990) Home Management for Schools and Colleges, Onitsha: AfricanaFIRST Publishers.

Anyakoha, E.U (2006) Home Economics for Junior Secondary Schools Books 1 – 3, Onitsha AfricanaFIRST Publishers.

Neil, A and Hesmondhalgh, Z. (1985) A Complete Revision Course for O’Level and GCE, Revised HomeEconomics, Charles Co. Ltd.

Ogunjide, L.O., Egbuchulam, B., Eyisi, O. Anfani-Joe, M.E and Olusanya, J.O. (1993) Clothing andTextiles for Senior Secondary Schools 1 – 3, Ibadan: University Press Plc.

Olusanya, J.O., Eyis, O., Anfani-Joe, M.E., Ogunjide, L.O. and Egbuchulam, B. (1990) Foods andNutrition for Secondary Schools Books 1 – 3, Ibadan: University Press Plc.

Olusanya, J. O., Olojala, S. O., Bala, F and Eyisi, O. (2000) Exam Focus, Food and Nutrition for WASSCEand SSCE, Ibadan: University Press Plc.

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