JAMB Home Economics syllabus.

About this syllabus official

Summarised from the examining body's own published syllabus. 25 topics, verified 2026-10-24.

Current UTME syllabus as served by IBASS on 2026-10-24; JAMB does not print the applicable years in this document.

Structure (sections, topics, contents and objectives) summarised from JAMB's publicly published UTME syllabus, with citation and link. The document itself is not reproduced or redistributed.

Source: https://ibass.jamb.gov.ng/static/media/Home-Economics.89dc0fce33c5910e66c6.pdf

Source: https://ibass.jamb.gov.ng/e-syllabus

General objectives

• acquire knowledge on the concepts and principles of Home Economics education
• apply the principles of Foods and Nutrition to planning, selection and preparation of meals and the adoption of food hygiene and safety
• equip students with knowledge and skills in Clothing and Textiles
• apply the principles of Home Management in home and family living

Topics

1. Home Economics (SS 1-3)

• meaning, scope and importance of Home Economics
• objectives and ideals of Home Economics

You should be able to:

• examine the importance of Home Economics to the individual, family, society and nation
• identify the objectives of Home Economics
• determine the scope of Home Economics

2. Areas/careers in Home Economics (SS 1-3)

• Home Management: interior decoration, credit management, florist, child care, social welfare care, etc.
• Foods and Nutrition: catering, dietetics, nutritionist, public health education, etc.
• Clothing and Textile: textile designing, fashion designing, modelling, laundry, etc.
• Family and Child Development: early childhood education, child care, etc.
• teaching
• counselling
• media
• research

You should be able to:

• recommend possible vocations in the different areas of Home Economics
• relate Home Economics to each vocation
• assess the benefits of each vocation to the individual, society and nation
• identify current vocations in Home Economics
• identify sources of career information

3. Interrelationship of Home Economics with other subjects (SS 1-3)

• Biology, Geography, Chemistry, Physics, Agricultural Science, Fine Arts, Economics, Mathematics, Civic Education, etc.

You should be able to:

• compare the different areas of study which have relationship with Home Economics
• determine the contributions of these subjects to Home Economics

4. Principles of home management (SS 1-3)

• meaning of home management
• steps in the management process
• decision-making: meaning and process
• motivation for home management e.g. goals, values, standards, needs and wants, likes and dislikes

You should be able to:

• state the meaning of home management
• identify steps involved in the management process
• determine issues for decision-making in the home
• describe the role of motivators in home management

5. Resources (SS 1-3)

• human resources: definition and types
• time management: definition and pattern, types of work time, factors influencing the use of time, advantages of time management, steps in time management
• energy: definition and reasons for energy management; work simplification — its purpose and application; guidelines for work simplification and time saving gadgets
• skills, creativity, attitudes etc.
• material resources: definition/types
• money management: meaning and types of income, principles of money management, household budgeting (steps in making a budget), economic security of the family, bank accounts, traditional savings, building societies and insurance
• tools, goods, properties and community facilities

You should be able to:

• identify the resources available to the individual and family
• describe the pattern of work plan
• apply the principle of time management to work simplification in the home
• identify the sources of income available to an individual and family
• determine the means of family saving
• give reasons for saving family income
• determine the steps involved in family budgeting
• suggest alternative resources for home management
• analyse the principles of money management
• state other material resources available to individual and family

6. Family living (SS 1-3)

• definition and types of family; advantages and disadvantages of family types
• functions of the family
• the family life cycle
• family relationships: husband/wife, parent/child, brother/sister or sibling relationships; factors that influence family relationship
• basic personality profiles: meaning of personality; extroversion, introversion and anxiety/stability
• adolescents and their problems
• family crises
• conflict and conflict resolution
• human rights: meaning of human rights and fundamental human rights; rights of women and children; violation of human rights
• communication and role of ICT in the family

You should be able to:

• compare types of family
• identify roles of family members
• differentiate between the types of relationships that exist in the family
• determine the factors that influence family relationships
• describe factors that influence family relationships
• identify characteristics and problems of adolescents
• compare the basic personality profiles (extrovert, introvert)
• identify types of family crises and ways of solving them
• identify sources of conflict and solution strategies
• identify types of human rights and human rights violation
• suggest remedies for breach of human rights
• identify factors that hinder communication in the family
• determine factors that enhance communication in the family
• identify the advantages and disadvantages of ICT

7. Marriage and reproductive health (SS 1-3)

• meanings of marriage and sex education
• boy/girl relationship: courtship, factors to consider when choosing a partner
• preparation for marriage: meaning and purpose of engagement; types of marriage — Islamic, Christian, Court and Traditional; planning a family
• reproductive health: consequences of indiscriminate sexual indulgence, sexually transmitted infections/diseases (STIs/STDs and HIV/AIDS), unwanted pregnancy, etc.

You should be able to:

• differentiate between types of marriages in Nigeria
• compare the advantages and disadvantages of inter-tribal marriages
• analyse the role of courtship and engagement in marriages
• identify the different ways of planning a family
• state types, causes and prevention of sexually transmitted infections and diseases

8. Pregnancy and childbirth (SS 1-3)

• menstruation, pregnancy and childbirth, labour, delivery and post-natal care
• childcare: baby's layette, care of the baby, toilet training, bathing, feeding, weaning, etc.
• care of toddlers: common ailments in children, immunization
• child development: meaning and principles, types and stages of development, factors influencing development, good habits and character training, play and play materials
• parenting: meaning and importance, responsibilities of parents

You should be able to:

• describe the process of reproduction from conception to birth
• describe the care an infant needs from birth to 5 years
• determine the factors that affect pregnancy
• differentiate between the stages of labour
• identify the symptoms of common ailments in children
• mention types of play materials
• trace the stages of development in children
• recommend suitable play materials for children
• identify responsibilities of parents

9. Housing the family (SS 1-3)

• houses and home: types of houses, factors that affect the choice of a house, ways of acquiring a house
• interior decoration: wall finishing and the application of elements and principles of art and design to colours, textures, lines and proportions; flower arrangements
• furniture and furnishings in the home: types, factors that affect choices and position
• ornaments and fixtures: types and care
• utilities in the home: water (source, uses, purification, etc.); household fuels e.g. gas, coal, electricity, kerosene, firewood and sawdust; electricity (related terms, generation, safety, etc.); communication devices e.g. phone, GSM, computer, internet

You should be able to:

• differentiate between a house and a home
• identify the factors that influence residential choice
• describe items that beautify living areas
• suggest suitable colours, textures and other related factors that should be considered in interior decoration
• determine factors that influence choice and arrangement of furniture
• compare different floral arrangements
• identify types of ornament and fixtures
• describe the care of ornaments and fixtures
• identify utilities in the home
• appraise the advantages and disadvantages of these utilities in relation to their alternatives

10. Home surfaces (SS 1-3)

• types and care of surfaces and coverings e.g. wood, tiles, formica, concretes, glass, plastics, linoleums, mats, rugs and terrazzo
• identification, preparation and use of cleaning agents such as water, soap, abrasives, polish, etc.
• care of home surfaces and coverings e.g. washing, sweeping, dusting, shampooing, buffing, polishing and vacuum cleaning, etc.

You should be able to:

• identify common surfaces in the homes
• mention cleaning agents and their uses in the home
• identify materials needed for preparing local cleaning agents
• compare the care of wood, plastic, concrete, rugs, mats, linoleum etc.

11. Sanitation in the home (SS 1-3)

• importance of sanitation
• drainage systems — types and care
• cleaning of surrounding
• disposal of household refuse
• household pests and control
• pollution and health hazards

You should be able to:

• describe importance of sanitation
• identify types of drainage
• identify types of waste water
• suggest ways of disposing household refuse
• identify common household pests and their control
• identify some diseases transmitted by pests
• describe sources of pollution
• mention the health hazards of pollution

12. Consumer education (SS 1-3)

• meaning and importance of consumer education
• definition and types of market
• distributors or consumer agents
• sources of consumer information
• purchasing practices
• advertising
• consumer rights and responsibilities
• community programmes
• government agencies and regulatory bodies

You should be able to:

• explain the importance of consumer education
• identify the different types of markets
• describe the various consumer agents
• identify sources of consumer advice and information
• apply the principles of consumer education to wise shopping
• identify the types of media used by advertisers
• describe their advantages and disadvantages
• explain the rights and responsibilities of the consumer
• identify the functions of government agencies and regulatory bodies

13. Foods and nutrition (SS 1-3)

• definition of foods and nutrition
• classification of nutrients, their sources and functions, deficiency diseases
• classification of foods: cereals, fats and oils, milk and milk products, meat, fish, pulses, nuts, fruits, vegetables, etc.
• food groups: body building food, energy giving food, protective foods, water and roughages
• nutrition and health: relationship of nutrition and health
• factors affecting nutrition e.g. income, food in season, availability of food, etc.
• the digestive system
• nutrition for special groups e.g. infants, toddlers, adolescents, manual workers, etc.

You should be able to:

• describe food nutrients: carbohydrates, minerals, fat and oil, vitamin, protein and water
• identify the different classes of food
• differentiate between the food groups
• describe the effect of nutrition on health status
• identify factors affecting good nutrition
• describe the process which breaks down large food molecules
• recommend the nutritional needs for special groups
• determine the reasons for the nutritional needs of special groups: expectant/lactating mothers, infants, toddlers, sedentary/manual workers, children between 5 and 8 years, adolescent, aged, invalid and convalescent

14. Meal planning (SS 1-3)

• principles of meal planning
• dietary needs and meals for special occasions and groups
• preparation and serving of meals
• snacks and beverages: meaning, types and functions
• table setting, table manners and hostessing

You should be able to:

• identify factors that influence the choice and preparation of food for the family
• plan meals for special occasions e.g. weddings, birthdays, anniversaries, etc.
• plan meals for special groups e.g. vegetarians, invalids, convalescents, HIV/AIDS patients, COVID patients, etc.
• identify types of snacks/beverages and their functions
• compare types of table setting
• describe table manners and qualities of a good host

15. Cookers and cooking (SS 1-3)

• types, choice and care of cookers e.g. gas, electric, microwave, etc.
• reasons for cooking
• cooking terms
• methods of cooking e.g. boiling, stewing, baking, steaming, etc.; moist and dry methods of cooking
• methods of heat transfer e.g. conduction, convection and radiation

You should be able to:

• identify types of cookers, their choice and care
• enumerate reasons for cooking
• group the methods of cooking into moist, dry, fast and slow methods
• determine the method of heat transfer in the various methods of cooking

16. Flours and uses (SS 1-3)

• types and uses of flours
• raising agents e.g. air, yeast, palm wine, steam, etc.

You should be able to:

• identify types of flours and their uses
• select appropriate raising agents for basic mixtures
• use flour to produce assorted food items

17. Basic mixtures (SS 1-3)

• batters, pastries, cakes, breads
• definition, types, uses and common faults

You should be able to:

• differentiate between batters, pastries, cakes and breads
• identify types, uses and common faults in batter, pastries, cakes and breads

18. Scientific methods in foods and nutrition (SS 1-3)

• measure units and accuracy
• various nutrient tests in food e.g. test for protein, fats and carbohydrates
• recipe development

You should be able to:

• demonstrate skills in unit measurements
• detect the nutrients in a given food
• develop basic recipes in food preparation

19. The kitchen (SS 1-3)

• types of kitchen
• arrangement
• tools and equipment: selection, use and care

You should be able to:

• describe types and arrangement of kitchen
• compare large and small kitchen equipment and tools
• specify factors to consider in selecting kitchen tools and equipment

20. Kitchen safety and hygiene (SS 1-3)

• common accidents in the kitchen: causes of accidents, preventive measures
• first aid: definition, components of a first aid kit, simple first aid for burns, scalds, cuts, bruises, bleeding, electric shock, poisoning, choking and bites
• kitchen, personal and food hygiene: procedures and roles, food borne diseases, food sanitation laws

You should be able to:

• identify common accidents in the kitchen, their causes and preventive measures
• suggest ways of making the kitchen a safe place
• specify items which should be included in a first aid kit
• suggest simple first aid for scalds, cuts, bleeding, burns, etc.
• identify ways in which food is contaminated
• differentiate between food poisoning and food infection
• identify international and national bodies regulating and monitoring food laws

21. Food storage and preservation (SS 1-3)

• meaning and purpose of preservation: causes of food spoilage, principles of food preservation, methods of food preservation
• convenience foods: definition and types, guidelines for selection, use of convenience foods
• food additives: types and uses
• rechauffe dishes: meaning, reason, rules and types

You should be able to:

• identify agents of food spoilage
• describe the principles involved in the preservation and storage of foods
• compare the advantages and disadvantages of food preservation methods
• identify convenience foods
• compare the advantages and disadvantages of using convenience foods
• identify guidelines for selecting convenience foods
• identify additives used in foods
• explain reasons for rechauffe

22. Home gardening (SS 1-3)

• definition
• common gardening tools
• advantages of home gardening
• types of soil
• plants and crops suitable for home garden
• preparation and care of home garden

You should be able to:

• identify gardening tools
• explain the importance of home gardening
• describe the procedures involved in home gardening

23. Fibres and fabrics (SS 1-3)

• origin of fibres: definition of textile terms e.g. fibres, fabrics, yarn, staple, filament, blends, etc.
• classification and properties of fibres e.g. cotton, rayon, silk, etc.
• fabric construction: weaving, bonding, felting, etc.
• locally made fabric e.g. aso-oke, Okene cloth, Benue cloth, Akwete, Gwado, etc.
• fabric finishes: moth-proofing, embossing, durable pleating, flame-proofing, stain-repellent etc.
• fabric design: tie and dye, print e.g. screen printing, etc.
• textile care label: meaning and types; recognition of washing, cleaning and ironing symbols, wool symbols, etc.

You should be able to:

• identify the characteristics of fibre
• differentiate between methods of fabric construction using diagrams
• state reasons for giving finishes to fabrics
• state the uses and importance of locally made fabric
• compare types of labels found on clothing
• state the importance of label on garments

24. Sewing equipment and garment construction (SS 1-3)

• sewing machine, basic tools and equipment: types, use and care
• basic processes in garment construction: basic stitches, seams, edge finishes, crossway strips, etc.
• style features: collars, yokes, pockets, frills, cuffs, belts, etc.
• arrangement of fullness: darts, tucks, gathering, pleats, smocking, shirring, etc.
• decorative design: embroidery, needlecraft, tatting, crocheting, knitting, appliqué, patch work and soft furnishing
• simple processes and mending garments: patching, darning, renovation, batik/tie and dye
• garment construction: figure types, basic body measurement and pattern drafting, body shape, choice of styles for different figures, factors influencing the choice of fabric
• wardrobe planning and maintenance: basic rules, factors affecting wardrobe planning (weather, occupation, personal features etc.)
• good grooming, dress sense and accessories: definition, types and choice of accessories

You should be able to:

• identify the types, parts and faults of a sewing machine
• identify basic tools and equipment used in garment construction
• describe various processes in garment construction
• apply basic processes in garment construction
• identify style features to enhance the beauty and quality of garments
• apply decorative designs on fabrics
• apply the knowledge of sewing to mend and renovate garments
• compare the process of making batik/tie and dye, screen printing and resist dyeing
• relate body figures to the selection of styles and fabrics
• determine factors which affect the choice of clothing
• identify factors to consider in wardrobe planning
• describe good grooming, dress sense, accessories and colour harmony

25. Laundry and care of clothes (SS 1-3)

• washing and finishing process: sorting, mending, removal of stains, soaking, washing, rinsing, drying, ironing and airing
• laundry agents — water, detergents, soaps, stiffeners, disinfectants etc.
• dry cleaning: meaning and type, factors to consider when dry cleaning
• stain: meaning, types, agents; process of removal
• iron and ironing temperatures

You should be able to:

• arrange in correct order the processes involved in washing and finishing of clothing
• describe the role of laundry agents
• suggest ways of removing common stains
• describe laundry agents, stains, ironing temperatures and dry cleaning
• state the guidelines for ironing