JAMB Home Economics Syllabus 2027: Full Topics, Objectives and Recommended Textbooks

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Last updated: October, 2026

Writing Home Economics in the 2027 UTME? The Joint Admissions and Matriculation Board (JAMB) syllabus tells you exactly what the examiners can ask, so you can focus on what counts instead of reading everything.

This page lists all four sections and 25 topics in the official JAMB Home Economics syllabus, the skills you are expected to show on each one, and the textbooks JAMB recommends. You will also find a six-week study plan, sample questions and answers to frequently asked questions.

Quick Facts

• Exam: Unified Tertiary Matriculation Examination (UTME), computer-based
• Subject: Home Economics
• Syllabus sections: 4 (Home Economics Education, Home Management, Foods and Nutrition, Clothing and Textile)
• Total topics: 25 main topics (3 in Section A, 9 in Section B, 10 in Section C, 3 in Section D)
• Biggest section: Section C, Foods and Nutrition (10 topics)
• Source: Official JAMB syllabus

In This Guide

1. Aim and objectives of the syllabus
2. The four sections at a glance
3. Detailed syllabus (topics and what you should be able to do)
4. Recommended textbooks
5. Six-week study plan
6. Sample questions
7. Subject combinations
8. FAQs

Aim and Objectives

The aim of the UTME Home Economics syllabus is to prepare candidates for the Board’s examination and test how well they have achieved the course objectives. Candidates are expected to:

• Acquire knowledge of the concepts and principles of Home Economics education.
• Apply the principles of Foods and Nutrition to the planning, selection and preparation of meals, and adopt food hygiene and safety.
• Gain knowledge and skills in Clothing and Textiles.
• Apply the principles of Home Management in home and family living.

The Four Sections at a Glance

• Section A: Home Economics Education (3 topics): meaning and scope, careers, and links with other subjects
• Section B: Home Management (9 topics): management principles, resources, family living, marriage and reproductive health, pregnancy and childbirth, housing, home surfaces, sanitation and consumer education
• Section C: Foods and Nutrition (10 topics): nutrients, meal planning, cooking, flours, basic mixtures, scientific methods, the kitchen, safety and hygiene, food storage and preservation, and home gardening
• Section D: Clothing and Textile (3 topics): fibres and fabrics, sewing and garment construction, and laundry and care of clothes

Detailed Syllabus

Section A: Home Economics Education

1. Home Economics
   • Meaning, scope and importance, and the objectives and ideals of Home Economics
   • You should be able to: examine the importance of Home Economics to the individual, family, society and nation, and identify its objectives and scope.
2. Areas and Careers in Home Economics
   • Home management (interior decoration, credit management, florist, child care, social welfare care), foods and nutrition (catering, dietetics, nutritionist, public health education), clothing and textile (textile designing, fashion designing, modelling, laundry), family and child development (early childhood education, child care), teaching, counselling, media and research
   • You should be able to: recommend vocations in each area, assess their benefits and identify sources of career information.
3. Interrelationship of Home Economics with Other Subjects
   • Biology, Geography, Chemistry, Physics, Agricultural Science, Fine Arts, Economics, Mathematics, Civic Education and others
   • You should be able to: compare the related areas of study and determine their contributions to Home Economics.

Section B: Home Management

1. Principles of Home Management
   • Meaning, steps in the management process, decision-making (meaning and process), and motivation (goals, values, standards, needs and wants, likes and dislikes)
2. Resources
   • Human resources: time management (types of work time, factors, advantages and steps), energy management (work simplification and time-saving gadgets), skills, creativity and attitudes
   • Material resources: money management (types of income, principles, household budgeting and its steps, 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 an individual and a family, apply time management and work simplification, state the steps in family budgeting, and analyse the principles of money management.
3. Family Living
   • Definition and types of family (advantages, disadvantages, functions and the family life cycle), family relationships (husband and wife, parent and child, siblings), basic personality profiles (extrovert and introvert), adolescents and their problems, family crises, conflict and conflict resolution, human rights (rights of women and children, and violations), and communication and the role of ICT in the family
4. Marriage and Reproductive Health
   • Boy and girl relationships (courtship and choosing a partner), preparation for marriage (engagement and the types of marriage: Islamic, Christian, court and traditional), planning a family, and reproductive health (consequences of indiscriminate sex, STIs and STDs, HIV/AIDS, unwanted pregnancy)
5. Pregnancy and Childbirth
   • Menstruation, pregnancy, labour and post-natal care, child care (layette, bathing, feeding, weaning, toilet training), care of toddlers (common ailments, immunization), child development (principles, stages, factors, good habits, play and play materials) and parenting
6. Housing the Family
   • Houses and homes (types, factors affecting choice, ways of acquiring a house), interior decoration (wall finishing, colour, texture, line and proportion, flower arrangement), furniture and furnishings, ornaments and fixtures, and utilities in the home (water, household fuels, electricity, communication devices)
7. Home Surfaces
   • Types and care of surfaces and coverings (wood, tiles, formica, concrete, glass, plastics, linoleum, mats, rugs, terrazzo), cleaning agents (water, soap, abrasives, polish) and care methods (washing, sweeping, dusting, shampooing, buffing, polishing, vacuum cleaning)
8. Sanitation in the Home
   • Importance of sanitation, drainage systems, cleaning surroundings, disposal of household refuse, household pests and their control, and pollution and health hazards
9. Consumer Education
   • Meaning and importance, types of markets, distributors or consumer agents, sources of consumer information, purchasing practices, advertising, consumer rights and responsibilities, community programmes, and government agencies and regulatory bodies

Section C: Foods and Nutrition

1. Foods and Nutrition
   • Classification of nutrients, their sources, functions and deficiency diseases; classification of foods (cereals, fats and oils, milk, meat, fish, pulses, nuts, fruits, vegetables); food groups (body-building, energy-giving, protective, water and roughage); nutrition and health; the digestive system; and nutrition for special groups (infants, toddlers, adolescents, manual workers, expectant and lactating mothers, the aged)
2. Meal Planning
   • Principles of meal planning, dietary needs and meals for special occasions and groups (including vegetarians, invalids, HIV/AIDS patients and COVID patients), preparation and serving of meals, snacks and beverages, table setting, table manners and hostessing
3. Cookers and Cooking
   • Types, choice and care of cookers (gas, electric, microwave), reasons for cooking, cooking terms, methods of cooking (boiling, stewing, baking, steaming), moist and dry methods, and methods of heat transfer (conduction, convection and radiation)
4. Flours and Uses
   • Types and uses of flours, and raising agents (air, yeast, palm wine, steam)
5. Basic Mixtures
   • Batters, pastries, cakes and breads: definition, types, uses and common faults
6. Scientific Methods in Foods and Nutrition
   • Units of measurement and accuracy, nutrient tests in foods (protein, fats and carbohydrates), and recipe development
7. The Kitchen
   • Types and arrangement of kitchens, and tools and equipment (selection, use and care)
8. Kitchen Safety and Hygiene
   • Common kitchen accidents, causes and prevention, first aid (the first aid kit, and simple first aid for burns, scalds, cuts, bleeding, electric shock, poisoning, choking and bites), kitchen, personal and food hygiene, food-borne diseases, and food sanitation laws
9. Food Storage and Preservation
   • Causes of food spoilage, principles and methods of preservation, convenience foods, food additives, and rechauffe dishes
10. Home Gardening
    • Definition, common tools, advantages, types of soil, suitable plants and crops, and preparation and care of a home garden

Section D: Clothing and Textile

1. Fibres and Fabrics
   • Origin of fibres and textile terms (fibre, fabric, yarn, staple, filament, blends), classification and properties of fibres (cotton, rayon, silk), fabric construction (weaving, bonding, felting), locally made fabrics (aso-oke, Okene cloth, Benue cloth, Akwete, Gwado), fabric finishes (moth-proofing, embossing, durable pleating, flame-proofing, stain-repellent), fabric design (tie and dye, screen printing) and textile care labels
2. Sewing Equipment and Garment Construction
   • Sewing machines, basic tools and equipment, basic processes (stitches, seams, edge finishes, crossway strips), style features (collars, yokes, pockets, frills, belts), arrangement of fullness (darts, tucks, gathers, pleats, smocking, shirring), decorative design (embroidery, crocheting, knitting, appliqué, patchwork), mending garments (patching, darning, renovation), figure types, body measurements and pattern drafting, wardrobe planning and maintenance, and good grooming, dress sense and accessories
3. Laundry and Care of Clothes
   • Washing and finishing processes (sorting, mending, stain removal, soaking, washing, rinsing, drying, ironing, airing), laundry agents (water, detergents, soaps, stiffeners, disinfectants), dry cleaning, stains and their removal, and the iron and ironing temperatures

Recommended Textbooks

JAMB lists these texts for Home Economics:

• Anfani-Joe, M. E. and Ogunjide, L. O. (1993). Home Management for Senior Secondary School 1 to 3. Ibadan: University Press Plc.
• Anyakoha, E. U. and Eluwa, M. (1990). Home Management for Schools and Colleges. Onitsha: Africana FIRST Publishers.
• Anyakoha, E. U. (2006). Home Economics for Junior Secondary Schools, Books 1 to 3. Onitsha: Africana FIRST Publishers.
• O’Reilly-Wright, E. (1985). The Student’s Cookery Book. Oxford University Press.
• Haselgrove, N. M. and Scallon, K. A. (1981). The How and Why of Cookery. Granada Publishing Limited.
• Neil, A. and Hesmondhalgh, Z. (1985). A Complete Revision Course for O’Level and GCE, Revised Home Economics. Charles Co. Ltd.
• Ogunjide, L. O., Egbuchulam, B., Eyisi, O., Anfani-Joe, M. E. and Olusanya, J. O. (1993). Clothing and Textiles for Senior Secondary Schools 1 to 3. Ibadan: University Press Plc.
• Okeke, S. U. N. (2009). Home Economics for Schools and Colleges. Africana FIRST Publishers.
• Olusanya, J. O., Eyisi, O., Anfani-Joe, M. E., Ogunjide, L. O. and Egbuchulam, B. (1990). Foods and Nutrition for Secondary Schools, Books 1 to 3. Ibadan: University Press Plc.
• Olusanya, J. O., Olojola, S. O., Bala, F. and Eyisi, O. (2000). Exam Focus: Food and Nutrition for WASSCE and SSCE. Ibadan: University Press Plc.
• The Internet.
• Wisdomline. Pass at Once JAMB.

Six-Week Study Plan

• Week 1: Section A, then Section B topics 1 to 3 (management principles, resources and family living).
• Week 2: Section B topics 4 to 9 (marriage, pregnancy, housing, home surfaces, sanitation and consumer education).
• Week 3: Section C topics 1 to 5 (nutrients, meal planning, cooking, flours and basic mixtures).
• Week 4: Section C topics 6 to 10 (scientific methods, kitchen, safety and hygiene, preservation and home gardening).
• Week 5: Section D (fibres and fabrics, sewing and garment construction, laundry).
• Week 6: Revise weak topics and practise past questions under timed conditions.

Tips:

• Section C, Foods and Nutrition, has the most topics. Learn the nutrients with their sources, functions and deficiency diseases.
• Make tables: cooking methods (moist or dry, fast or slow), types of flours and their uses, fibres and their properties.
• Learn the steps in processes such as budgeting, the management process, washing and finishing, and stain removal.
• Learn the local fabrics (aso-oke, Okene cloth, Akwete and the rest) with the people who make them.
• Use the syllabus objectives as a checklist. If you cannot do what an objective says, you are not ready on that topic.

Sample Questions

1. Which of the following is a body-building nutrient? A. Protein B. Starch C. Vitamin C D. Water Answer: A
2. A deficiency of vitamin C causes A. scurvy B. rickets C. kwashiorkor D. anaemia Answer: A
3. Which of the following is a moist method of cooking? A. Baking B. Boiling C. Roasting D. Grilling Answer: B
4. Which of the following is a raising agent? A. Yeast B. Salt C. Sugar D. Oil Answer: A
5. Which of the following is a natural fibre? A. Cotton B. Nylon C. Polyester D. Acrylic Answer: A

Subject Combinations

Home Economics is commonly required for courses such as Home Economics, Nutrition and Dietetics, Hospitality and Tourism, Fashion and Textile Design, and Education (Home Economics). Always check your chosen course and university in the JAMB brochure for the exact combination.

Related: JAMB Subject Combination for Education Students | JAMB Brochure | JAMB Recommended Textbooks for All Subjects | JAMB UTME Registration Guide

Frequently Asked Questions

What is the JAMB Home Economics syllabus?

It is the official JAMB document that lists the sections, topics and learning objectives candidates must cover for Home Economics in the UTME.

How many sections are in the syllabus?

Four: Home Economics Education, Home Management, Foods and Nutrition, and Clothing and Textile.

How many topics are in the syllabus?

Twenty-five main topics.

Which section has the most topics?

Section C, Foods and Nutrition, with ten topics.

Does the syllabus include practical skills?

Yes. Examples include meal planning, cooking methods, table setting, nutrient tests, first aid, sewing processes, mending garments, laundry and stain removal.

Where can I get past questions for Home Economics?

Click here

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