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Home Economics and Hotel Management

INTRODUCTION
Course Overview
Admission Requirements

The philosophy of University Education is to make the vocational and technical educators understand the concept and philosophy of the National Policy  on Education with regard to Vocational and Technical Education in national development. To meet this challenge, the Home Economics and Hotel Management Education programmes of the University will be given a broad preparation to equip the students with skills that will help to produce new breed of well-qualified young people who grow in the culture of Arts, Science and Technology, possess the ability to harness the environment around them and therefore become productive citizens.

Below are the list of Programme Under Home Economics

  • Home Economics & Hotel Management

Contact Us: hodhhm@tasued.edu.ng

Course List

S/N Course Code Course Title
1 AGE211 INTRODUCTION TO AGRICULTURE (HORTICULTURE)
2 AGE211 INTRODUCTION TO AGRICULTURE (HORTICULTURE)
3 HHM111 INTRODUCTION TO HOME ECONOMICS & HOTEL MGT
4 HHM111 Introduction to Home Economics and Hotel Management
5 HHM112 BASIC HUMAN BIOLOGY
6 HHM112 Basic Human Biology
7 HHM113 INTRODUCTION TO CLOTHING
8 HHM113 Introduction to Clothing and Textile
9 HHM114 INTRODUCTION TO TEXTILES SCIENCE
10 HHM114 INTRODUCTION TO TEXTILE SCIENCE
11 HHM115 INTRODUCTION TO HOME RESOURCE MANAGEMENT AND HOUSE KEEPING
12 HHM115 INTRODUCTION TO HOME RECOURSE MANAGEMENT
13 HHM121 PRINCIPLES OF NUTRITION
14 HHM121 Principles of Nutrition
15 HHM122 CONSUMER EDUCATION
16 HHM122 Consumer Education
17 HHM123 INTRODUCTION TO ECONOMICS
18 HHM123 Introduction to Economics
19 HHM124 PATTERN DRAFTING AND DEVELOPMENT
20 HHM124 Pattern Drafting and Development
21 HHM125 FOOD AND BEVERAGE MANAGEMENT
22 HHM125 Food and Beverage Management and production
23 HHM126 FOOD AND BEVERAGES PRODUCTION
24 HHM126 Orientation to Food Laboratory/Hotel Equipments and Tools
25 HHM127 ORIENTATION TO FOOD LABORATORY/ HOTEL EQUIPMENT AND TOOLS
26 HHM128 BEVERAGES AND DRINKS, CONDIMENTS AND FLAVOURING
27 HHM211 PREGNANCY AND CHILD DEVELOPMENT
28 HHM211 Pregnancy and Child Development
29 HHM212 HOUSE HOLD CRAFT AND INTERIOR DECORATION
30 HHM212 Household Craft and Interior Decoration
31 HHM213 THE MARRIAGE, FAMILY RELATIONSHIP AND PLANNING
32 HHM213 The Marriage, Family Relationship and Planning
33 HHM214 EXTENSION PROGRAMMES IN HOME ECONOMICS AND HOTEL MANAGEMENT
34 HHM214 Extension Program in Home economics and Hotel Management
35 HHM215 ADVANCED NUTRITION
36 HHM215 Advanced Nutrition
37 HHM218 TEXTILE DESIGN
38 HHM221 LIFE CYCLE
39 HHM221 Life Cycle
40 HHM222 TEXTILE WEAVING
41 HHM222 Textile Weaving
42 HHM223 ADVANCED CLOTHING DESIGN AND CONSTRUCTION
43 HHM223 Advanced Clothing Design and Construction
44 HHM224 FOOD PROCESSING TECHNOLOGY
45 HHM224 Food Processing Technology
46 HHM225 RECIPE DEVELOPMENT & SENSORY EVALUATION
47 HHM225 Recipe development and Sensory Evaluation
48 HHM226 Hotel Management and Costing
49 HHM311 FOOD AND BEVERAGE SERVICE AND HOTEL GUEST CARE
50 HHM311 Food and Beverage Service and Hotel Guest Care
51 HHM312 HOTEL MANAGEMENT AND COSTING I
52 HHM312 Clothing Construction and Alteration
53 HHM313 WORK SIMPLIFICATION AND HOUSEHOLD EQUIPMENT
54 HHM313 Methods of teaching Home Economics and Hotel Management
55 HHM314 Textile Design and Weaving
56 HHM315 Methods of Teaching Home Economics
57 HHM315 Basic Design and allied Craft
58 HHM316 HOME ADMINISTRATION
59 HHM316 Home Administration
60 HHM321 TEXTILE ANALYSIS AND MARKETING
61 HHM321 Research Methodology in Home Economics & Hotel Management
62 HHM322 FOOD MICRO-BIOLOGY AND PRESERVATION
63 HHM322 Food Microbiology & Preservation
64 HHM323 PRINCIPLES OF HOME MANAGEMENT PRACTICUM
65 HHM323 Principles of Home Management Practicum
66 HHM324 FOOD BIOCHEMISTRY
67 HHM324 Food Biochemistry
68 HHM325 DIET THERAPY
69 HHM325 Diet Therapy
70 HHM326 LAUNDRY WORK
71 HHM326 Laundry Work
72 HHM327 BASIC DESIGNS AND ALLIED CRAFT
73 HHM327 Housing Design
74 HHM328 HOME ADMINISTRATION
75 HHM418 TEACHING PRACTICE AND PRACTICUM
76 HHM421 SEMINAR IN HOME ECONOMICS AND HOTEL MANAGEMENT
77 HHM421 Seminar in Home Economics and Hotel Management
78 HHM422 ADVANCED TEXTILE DESIGN
79 HHM422 Advanced textile Design
80 HHM423 ORGANISATION AND MANAGEMENT OF CHILD DEVELOPMENT CENTRES
81 HHM423 Organization and Management of Child Development Centres
82 HHM424 FOOD AND BEVERAGE MANAGEMENT AND ADMINISTRATION
83 HHM424 Food and Beverage Management and Administration
84 HHM425 CLOTHING MAINTEINANCE
85 HHM425 Clothing Selection and Maintenance
86 HHM426 PERSONAL, FAMILY AND COMMUNITY HEALTH
87 HHM426 Personal, Family and Community Health
88 HHM427 ORGANISATION AND EVALUATION OF HOME ECONOMICS CURRICULUM
89 HHM427 Organization and Evaluation of Home Economics Curriculum
90 HHM429 PROJECT
91 HHM429 Project
92 VED319 Industrial Training (Siwes)
93 VED319 SIWES
94 VOS111 Introduction to fashion Design, measurement and Sewing Process.
95 VOS111 Introduction to fashion Design, measurement and Sewing Process.
96 VOS112 Introduction to Food & Nutrition & Pastry Production
97 VOS112 Introduction to Food & Nutrition & Pastry Production
98 VOS211 Garment Making
99 VOS211 Garment Making
100 VOS212 Bakery, Fruit & Vegetable Salad Production
101 VOS212 Bakery, Fruit & Vegetable Salad Production
102 VOS311 Advanced Clothing Construction
103 VOS311 Advanced Clothing Construction
104 VOS411 Embroidery & Exhibition
105 VOS411 Embroidery & Exhibition
106 VOS412 Continental Dishes, Catering Services & Services & Exhibition
107 VOS412 Continental Dishes, Catering Services & Services & Exhibition

UTME

Five GCE ‘O’ level or NTC/NBC Credits at one sitting or six GCE ‘O’ level/NTC or NBC credits at two sittings including English Language, Mathematics and any other subject(s) from the following: Food & Nutrition, Home Management, Clothing & Textile, Agric, Science, Biology, Economics, Health Education, Physics and Chemistry minimum of a pass in Chemistry/Biology.

DIRECT ENTRY

i. NCE in Home Economics with a minimum of Merit Pass.
ii. At least two ‘A’ level passes in two of Chemistry, Biology and Agric Science.
iii. OND/HND with minimum of Upper Credit in Home Economics or Food Science or Hotel and Catering Management and any other related courses.

UTME SUBJECTS

Chemistry, Biology/Agric, and one (1) other subject.

SPECIAL CONSIDERATION (WAIVER) REMARKS

i) NBC/NTC Certificate is acceptable.
ii) A pass in Chemistry/Biology or credit in Food and Nutrition or Home Management or Agricultural Science is required.