[vc_row][vc_column width=”2/3″][vc_empty_space height=”75px”][vc_custom_heading text=”Course Synopsis” font_container=”tag:h2|font_size:34px|text_align:left|color:%232a6d00″ css=”.vc_custom_1580295912592{margin-bottom: 10px !important;border-bottom-width: 2px !important;padding-top: 2px !important;padding-bottom: 2px !important;border-bottom-style: solid !important;}”][vc_column_text] 


BIO 101: General Biology I (2 Units)


Cell Structure and Organization. Functions of cellular organelles; Diversity, characteristics and classification of living things. General reproduction/ transportation. Inter- relationship of organism; Heredity and Evolution; Elements of Ecology and Types of habitats.




BIO 103: Introductory Physiology (2 Units)


Activities of living things. Nutrition, growth and development, reproduction, enzyme reactions. Nutrition: Source of metabolites, uptake of nutrients, inorganic and organic nutrition. Photosynthesis of other organic substances. Respiration, Elimination of materials. Growth Development and Reproduction- The pattern of growth and factors affecting growth. The cell, nucleus and introduction to cell division- Mitosis and meiosis. Sexual and asexual reproduction, vegetative propagation. Enzymes- Properties, composition, types, mechanism of action and classification.




BIO 191: Practical Biology I (1 Unit)

Selected experiments relating to theoretical course (BIO 101 and BIO 103).



CHM 101: Introductory Physical Chemistry I (3 Units)


Atoms, molecules, and structures. Chemical reaction, chemical equations and stoichiometry, Bonding and inter- molecular forces. Kinetic theory of matter. Elementary thermochemistry. Rates of reaction. Equilibrium. Acids, bases, and salts. Oxidation reduction reactions. Chemical Kinetics Electrochemistry.




CHM 191: Practical Chemistry I (1Unit)

Selected experiments relating to the theoretical course (CHM 101)



MTS 105: Algebra (3 Units)


Introduction: Use of Mathematics in Agriculture. Elementary Set Theory: set notations. Set operations. Algebra of sets. Venn diagram. Applications. Operations with Real Numbers. Indices and Logarithms. Surds. Use of Logarithms in Agricultural Sciences. Remainder and Factor theorems. Partial Fractions. Equations and Inequalities: Linear and Quadratic inequalities. Theory of quadratic equations. Cubic Equations. Equations reducible to Quadratic type. Sequences and Series. Binomial theorem. The General term. Binomial series. Matrix Algebra: Matrices. Algebra of Matrices. Determinant of a Matrix. Properties. Inverse of a matrix. Solution of Linear system of Equations. Elementary Trigonometry: Degree and Radian Measure. Pythagorean Identities. Trigonometric functions of any Angle. Graphs. Inverse trigonometric functions Compound Angles. Solution of trigonometric Equations.




PHS 105: General Physics (3 Units)


Units and Dimensions; Rectilinear motion, Newton’s Laws, Equilibrium, momentum frictions, Motion in a plane, gravitation, circular motion, S.H.M. Work, Energy, conservation of energy. Elasticity. Young’s modulus, bulk modulus, elementary principles of hydrostatistics and hydrogynamics. Temperature, heat, thermometers, Internal Energy and Mechanical Equivalence of heat. Elementary treatment of the contents of the laws of thermodynamics.




PHS 191: Practical Physics I (1 Unit)


Selected experiments relating to the theoretical courses PHS 101/ 102. the experiments should illustrate basic techniques; observation, quantitative measurement, graphical representation, analysis and deductions from the data and error analysis. They must also acquaint students with a cross-section of basic instruments.




BIO 102: General Biology II (2 Units)


A generalized survey of the plant and animal kingdoms based mainly on the study of similarities and differences in the external features. Ecological adaptation of these forms.




BIO 192: Practical Biology II (1 Unit)

Selected experiments relating to theoretical course (BIO 102).



CHM 102: Introductory Organic Chemistry I (3 Units)


Tetravalency of carbon, structure, molecular composition, and variety of carbon compounds. Functional group classes of carbon compounds. The chemistry of alkanes and petroleum, alkanes including ozonolysis, alkynes, benzene, alcohols including phenols, ethers, aldehyde, ketones, acids, amines and derivatives of these. Structure of simple sugars, starch and cellulose, peptides and protein. Synthetic polymers from various classes of compounds. Mechanics of reactions and uses of compounds discussed in all cases.




CHM 104: Introduction to Inorganic Chemistry (2 Units)


Hybridization and shapes of simple molecules including carbon compounds. Extraction of the metals. Comparative Chemistry of group 1A (alkali metals). IIA (alkaline earth metals) and IVA (carbon group) elements. Introduction to transition metal chemistry and nuclear chemistry. Acids, bases, and salts.




CHM 192: Practical Chemistry II (1 Unit): Selected experiments relating to the theoretical course (CHM 102)



PHS 106: General Physics II (3 Units)


Electric charges, fields, potential, Coulumb’s law. Direct current and measuring instrument; the potentiometer method. Chemical, thermal and magnetic effects of currents. Electromagnetic waves; basic phenomena of physical optics for illustration (interference, diffraction, polarization). Radiation and the photon Atomic theory, radioactivity.




PHS 192: Practical Physics II (1 Unit)


Selected experiments relating to the theoretical courses PHS 101/102. The experiments should illustrate basic techniques; observation, quantitative measurement, graphical representation, analysis and deductions from the data and error analysis. The must also acquaint students with a cross-section of basic measuring elements.




AEM 102: Principles of Economics (2 Units)


The need for economics. General principles of Demand and Supply. The concept production theorem. Economic growth and development planning Economics of Agriculture.




MTS 106: Calculus and Trigonometry (3 Units)


Functions in Agriculture. Domain and range of a function. Graphs of elementary Functions. One-to-one and Onto Functions. Inverse of a Function. Composite Function. Application to Agricultural Sciences. Limits and Continuity: Limits Algebra of Limits. Continuity and Discontinuity of Functions. Removable Discontinuity. Differentiation: Geometrical Meaning of Derivatives. Algebra of Differentiable Functions. Implicit Differentiation. Logarithmic Differentiation. Higher Derivatives, etc. Applications of Derivatives: Errors and Approximation. Minima and Maxima. Curves sketching etc. Application to Agricultural Sciences. Integration as Inverse of Differentiation. Indefinite and Definite Integrals. Properties. Methods of Integration. Applications as area under a curve surface areas and volumes of solids of revolution etc. Co-ordinate Geometry: Slope and mid point of a line. Equations of a Straight line. Parallel and perpendicular lines.




Equation of a circle, parabola, Ellipse and Hyperbola. Tangent and Normal.


GNS 101: Use of English 1 (2 Units):


The course is designed to equip students with language skills which will enable them to comprehend their lectures fully and write acceptable summaries, reports and essays with the aid of relevant reference works. The course is task-based and emphasizes student active role in class.




GNS 102: Introduction to Nigerian History and Social Structure (1 Unit)


The Course provides an overview of Nigerians contributions to world history and her relationship with other part of the world. It focuses on the following: sources of Nigerian History (Nk, Igbo-Ukwu, Ife, Benin, etc) Emphasis is on the scientific and technological development of these early Nigerian Societies. Students will also be expose to pre-colonial history; Sudanese/Nigerian States; The slave trade and its effects; colonial and post colonial history of Nigeria. Attempts are made to relate the discussion to Agriculture, with special reference to the introduction of cash crops, Industrialization and urbanization processes.





GNS 103: Introduction to Social Problems (2 Units)


The course will present students with current perspectives on the nature and causes of contemporary social problems and possible ways of solving them. The approach is meant to help students to use their reasoning ability in a way that will help them to understand better the courses of our social problems, by so doing, students will be able to make decisions that will contribute to the improvement of the quality of life of the Nigerian society. Since the sociological approach is not the only approach that can offer useful insight about problems, an eclectic approach will be adopted in this course. That is, in addition to a variety of sociological perspectives, diverse views to socio problems will be considered. Thus where relevant, the course will rely on other social science disciplines such as anthropology, psychology, political science, economics and indeed some of the natural sciences.





PCP 201: Principles of Crop Production (3 Units)


History of Agriculture and its relationship with other sciences. Agricultural ecology, Ecosystems and distribution of vegetation and animals. Cropping systems, tillage practices- conventional, minimum, no- tillage. Farm tools and machinery, farm buildings and structures. General production practices of field crops, derivation and characteristics of the common varieties of cereals, grain legumes and pulses, roots and tubers species, plantation and bananas. Sect orders and diseases of economic importance in crop production in the tropics, storage pests and diseases; principles and methods of pests. Disease and weed control. Extension field work in variety acceptability and cultivation. Tour of ecological zones.





CSC 201: Computer Programming (3 Units)


History of computer, general structure of a computer system, types classification and characteristics of a computer system and environmental conditions. Interval representation of data, character representation, concept of data, record file, basic models of files processing and their advantages, problems slog, flow charts, algorithm, symbolic, names subscripts, expressions and control statements, computer structures and machine language, introduction to computer programming with special emphasis on BASIC and FORTRAN programming language, computer application.





STS 201: Applied Statistics for Non-Major (3 Units)


Fundamental statistical concepts; probability theory and random variables; elementary probability distributions; binomial, Poisson and normal; regression and correlation analysis, estimation, point estimation, confidence intervals for means and variances, statistical tests and hypotheses in biological and agricultural experimentation; analysis of variance; control chart for within and between batch variabilities; industrial experimentation, experimental errors, experimental design-fixed and random effects for both completely randomized blocks, lating and lating square, factorial and split-plot designs. Some non-parametric tests.





FSM 201: Introduction to Food and Nutrition


Definition and history of the science of nutrition; carbohydrates, fats, proteins, vitamins, minerals, water, cellulose, their sources, digestion, absorption of products and roles in the body function. Introduction to nutrient requirements and deficiencies.





FSM 203: Introduction to Foodservice and Tourism (2 Units)


This course provides an overview of the history, problems and general operating procedures of the industry. Importance of Foodservice and Tourism in Nation building. Definitions of Foodservice and Tourism, including tourist definitions, types of tourists etc.





FST 201: Introduction to Food Technology (2 Units)


Philosophy and definition of food technology; and food science/technology interface. Review of global food situation with emphasis on Nigeria: the role of agriculture in supplying food needs for economic growth and development. Current food problems. Physical, chemical and biological principles of food processing, preservation and storage. Engineering units, dimensions and principles applicable to the food industry. Interaction between food, agriculture and nutrition. The multiple roles of food technologies in the society.





FSM 205: Guest Welfare and Security (2 Units)


This course is designed to provide the students with an in-depth knowledge of planning interior decorations and provision of adequate security and health facilities in the hotel. The dynamics for laundry. Cleaning agents, laundry accessories and equipment and stain removal. Care of guest welfare procedures and techniques.





FSM 207: Food and Beverage Production (3 Units)


Planning and equipment layout in a standard kitchen. Purchase, use and maintenance of kitchen equipment. Characteristics and properties of various food commodities, menu planning and types of covers, production of appetizers, salads, main course items and desserts. Basic home brewing techniques practical experience in home brewing beer.





FSM 209: Institutional Food and Personnel Management (1 Unit)


System approach to foodservice management. Home, institutional and commercial foodservices, menu as a managerial tool. Procurement, production and cost operations, quality control, personnel management, distribution and service. Accounting work analysis, physical facilities. Standardization of menus, organization of storage and work layouts. Visits to catering institutions.





AGE 223 Technical Drawing 1 (2 Units)


Use of drawing instruments. Elements of descriptive geometry and geometrical construction. Theory of orthographic projection for first and third angle projections. Isometric drawing and isometric projection sections and sectioning.





APH 202: Introduction to Animal Agriculture (3 Units)


The role of livestock and poultry in national economy. Livestock breeds and distribution in Nigeria, livestock management systems including feeding, housing, rearing, etc.





FSM 204: Spices, Pastries and Confectionaries (2 Units)


Identification and classification of spices and condiments. Indigenous and non indigenous spices and condiments. Role of spices in food industry. Cooking starch, pastries, butter, cake mixtures and decoration.





NTD 202: Community Nutrition I (3 Units)


Food habits and socio-cultural aspects of food include food behaviour, taboos and food choice. Factors related to Nutrition in Nigeria, including income, population, belief systems, labour, custom, seasonal variations, prestige/station. Various parameters used in food consumption survey. Coverage of the survey, methodology, data collection, processing and interpretation of data.





GNS 201: Literature in English (2 Units)


The course is designed to enable students write acceptable summaries, report and essays with the aid of relevant references works. It will also aid historical development of literature in the English Language in Nigeria and in Africa, the Caribbean, the United States of America and the British Isles. It will expose students to relevance and classification of literature and literary appreciation.





GNS 202: Elements of Politics and Government (1 Unit)


Examination of man in a political society: the nature and role of the state; political system; ideologies of politics; political institution; the evolution of the Nigerian State; the Nigerian political system; constitution making in Nigeria, Nigeria and the international political system; problems of word politics. Man as political animal; theories of the state. The evolution of the modern state. Varieties of political system and institutions. Ideologies of politics Liberalism, Conservatism, Socialism, Pan Africanism, etc. Colonialism and the Evolution of the Nigerian Politics, Structure and problems of contemporary international political system. Politics in Africa. Nigeria in word politics.





GNS 204: Logic and History of Science (2 Units)


Introduction to the basic principles and techniques of distinguishing correct from incorrect reasoning; evolution of science and technology; issues in the philosophy of science. Nature of Argument: Deductive and inductive arguments; Validity and soundness: Validity and truth. Elementary techniques of testing validity. Fallacies. The priori and the empirical problems of Induction. Elements of probability. Elements of the history of science and technology. Observation, hypotheses, experiment and scientific explanation. Problems of scientific and technological development in Nigeria. Science and society.





HRT 202: Introduction to Landscaping (2 Units)


Definition of Landscaping, Natural versus man-made landscape. Scope and historical sketches of landscaping: to enhance property beauty and value; to provide screening – effect from security and privacy, etc. Types of landscaping, institutional, industrial, private property, parks, and recreational area landscaping – e.g., sporting arena. Practical: Identification of tropical and subtropical ornamental plants. Visits to places of interest. Plan reading and translation.





FSM 202: Public health and Foodservice Interface (3 Unit)


Identification and sources of micro-organism in foodservice operations. The causes and prevention of Food borne illness are stressed. Importance of Microbiology concept to human health. Principles and practices involved in safe handling of food products including HACCP procedures.




PHS 364: Energy and Environment (1 Unit)


Energy and power, demand, principles and outlook. The cost of transformation of energy. Thermal pollution, electrical energy from fossil fuels. Hydroelectric power generation. Cost, capacity, storage, reserves, efficiency and environmental effects of these. Electrical energy from nuclear reactors. Prospects for the future through the promise (and problems) of breeder reactors, fusion power, solar power, geothermal, tidal and wind power etc





FST 314: Principles of Food Analysis (2 Units)


Proximate analysis of food; analysis of moisture, crude protein, crude fibre, ash and total carbohydrate. Determination of important food constituents including food colours, trace elements and contaminants. Other methods of protein determinant apart from total Nitrogen by kjedahl method. Determination of free and bound lipids. Gravimetric/Volumetry and colourimetry methods of sugar determinations; lane-Eynon method, Musin-Walker method and Dubois methods.





FSM 301: Food Production and Beverage Service (3 Units)


This course will expose students to the development of food and beverage service, staffing structure of foodservice establishment. They should understand the procedure for inventory preparation, storage and maintenance of service equipment, menu selling techniques in catering establishment, know the types of accompaniments served with food items. Understanding billing control procedures, operational controls and know various types of catering organisations. It is also an introduction to the identification use and service of wines, spirits and other alcoholic beverages including beverage purchasing, control merchandising and bar management.





HSM 313: Home Furnishing, Management and House Design (2 Units)


Relationship between life styles and housing. Identifying house requirements and limitations. Flow of goods and activities in buildings. Form and functions in housing. Kitchen planning. Functions, selections and use of furnishings. Practical interior furbishing techniques. Fibres and structure in relation to comfort, hygiene, durability and beauty. Decoration, refurbishing and restoration of furniture and soft furnishing.





FSM 303: Principles of Tourism Development (2 Units)


This course exposes the students to the scope of tourism industry. Requirements of a tourist location. Role of transportation in tourism, tourist objects in Nigeria, exportation, role of marketing in tourism. Destination planning and development; study of group and wholesale tour operations which includes design, supplier negotiations and pricing aspects of tours. Uses of Foodservice in tourism.




FSM 305: Foodservice and Tourism Business (2 Units)


This course is designed to enable students acquire necessary knowledge, skills and techniques for effective marketing of services it includes market research and assessment for hotel products. Product concept planning development, pricing policy and system for hotel establishment, market promotion. It also explains general accounting techniques and concepts as they relate to foodservice. It includes cost, profit volume relationships, costing technique, hotel accounting and budgetary control.





FSM 307: Nutrition and Menu Planning for Specific Age Groups (2 Units)


Selection and planning of meals for special occasions. Special techniques for the conservation of nutrients in food preparation. Planning adequate diets for the family, pregnant and lactating mothers, infants, adolescents and the aged.





FSM 309: Reception and Accommodation Techniques (2 Units)


This course affords the students the knowledge of front office procedures and their practical application. It also involves basic procedures in housekeeping and maintenance of appliances in hotel & catering industry.





FSM 311: Research methodology (2 Units)


The Research process; concept development, focus and objectives, literature review, methodology and experimental design, result analysis, research planning and execution, results and data analysis, research report and technical writings





FST 401: Food Quality control and Plant Sanitation (3 Units)


Historical background and definitions: scope: significance, meaning of quality and controls. Quality in relation to reliability, price, delivery, accounting, purchasing case studies of organization of quality control in typical food companies, setting specifications for microbiology, chemical and entomological standards. Statistical quality control. Types of errors and decisions making, control charts for variables and attributes – constructions and users sampling plans, sensory quality control – accessories scores and interpretation of data. The codex Alimentarius legislation and codes of practice Biological & aesthetic problems of poor plant sanitation, waste and affluent disposal, plant design installation and operation for cleaning purposes disinfection, sterilization and detergency in processing urea, cleaning by dismantling, cleaning- plate technology, personal hygiene- food factory. Foodservice plant sanitation and HACCP system





HSM 321: Interior Decoration and Design (2 Units)


Application of design principles to interior decoration and arrangement of living space. Analysis, organization and development of multi-functional spaces within living environment. Exploration of interior living environment, contemporary and traditional residential areas in an ecological, behaviour cultural context.





NTD 405: International Nutrition (2 Units)


Role of International Relief Organisations. Food Security Concept and Implementations. Programmes for coping with wars, famine etc by Nations and Households. Formulation of Food and Nutrition Policy. The political and economic implication of food. Conceptual approach to the global solutions of nutrition policy.





WRM 505: Wildlife Policy Law and Administration (2 units)


Wildlife and related natural resources policies, planning effective use of wildlife resources, structure of wildlife administration, wildlife conservation for economic and recreational uses, problems of wildlife conservation in Nigeria. Nigeria law in natural resources management, interrelationship of wildlife Departments.




FSM 300: SIWES Seminar Presentation (3 Units)


Seminar presentation of industrial experience to be assessed by lecturers in the department.





FSM 302: SIWES Students’ Report


Report to be bound and assessed by departmental supervisor.




FSM 304: SIWES Visitation Report (4 Units)


Grading of students during visits by their departmental supervisor.




FSM 306: SIWES Industry Supervisor’s grading (6 Units)


This is the assessment of the students industry supervisor.





FSM 401: Entrepreneurship Development (2 Units)


Definitions of entrepreneurship. Rudiments for starting a business, developing a business plan, International entrepreneurship, accessing funds, advisory services The essence of business and entrepreneurial for socio-economic development. Creativity factors in micro enterprise initiatives steps and legal framework for establishing an enterprise. Financial record keeping and accounting statements. Demand and supply for the hotel industry. Problem of indigenous enterprises in a developing country. At the end of the course the student will be expected to deliver a seminar on starting up his own business, and an approved work-plan which will constitute 60% of the assessment scores.





FSM 403: Catering and Hotel Business Management (2 Units)


History and development of hotel industry. Place of hotel industry in Nigeria economy. Human and material resources of the hotel industry. Franchising. Agencies involve din hotel and catering industry. Book keeping, food and beverage cost control. Beak as a managerial tool cash control. Budgeting as an operational tool





FSM 405: Zoological Gardens and Recreational Parts (2 Units)


Management systems and methods for development of full service zoological gardens, recreational parts and resorts. Comparison of specialized requirements for different types of resorts based on location, climate, activities, and lifestyle.





FSM 407: Art, Culture, Taxidermy and Museum.


Definition, history and functions of Art, culture, Taxidermy and Museum. African and Nigerian art history and culture. Art in culture, Art for various reasons including culinary art. Management of museums. Uses of art, culture, taxidermy and museum in foodservice and tourism.





FSM 409: Foodservice and Tourism Management (2 Units)


A basic course in general management concepts and practices to acquaint the students with theories and principles of organization, the tools of managerial decision making and the management process with reference to Foodservice and Tourism industry including importance of security and safety precautions, selling techniques, effective communication, reservation systems in the industry.





FSM 411: Recipe Development and Sensory Evaluation (2 Units)


Definition and types of recipes. Needs for new recipes. Factors contributing to acceptability of recipe. Assignments in recipe development. Developing sensory test programme. Sensory evaluation of food. The human senses of olfaction and gestation, taste and smell receptors; mechanism of taste and smell perception; organoleptic assessment of processed foods to determine accessibility operating conditions for sensory testing, assessment methods and scores. Statistical interpretation of data. Sensory evaluation from the perspectives of marketing; research and product development.




FSM 413: Consumer Product Education (2 Units)


Overview of consumer education, issues in consumption of goods and services including food labels and nutrition information. The consumer and the date before market. Advertisement and the consumer role of the mass media. Comparison between commercial and homemade. Food in relation to cost, taste, time and nutritional value. Consumer issue relating to Foodservice and Tourism. The role of Government Agencies in consumer education and protection.





FSM 497: Seminar I (1 Unit)


Each student reviews and presents current topics in foodservice and tourism operations, practices, procedure and problems throughout all facets of the industry.





FST 507: Food additives, Toxicology and Safety (3 Units)


Food additives and contaminants; importance and safety, legitimate and illegitimate uses; the GRADS and regulations affecting use of good additives including chemical preservatives, organic and inorganic microbial antagonists, and quality improvers such as flavouring, buttering and neutralizing agents. Sources of toxins; interaction of toxic synthetic chemicals with food- antagonists and promoters. Food processing and food toxins- haemoglutinins antivitamins, protein inhibitors, etc. toxic components of food- cyanogenic glucosides, steroialkaloids, microbial toxins (mycotoxins, etc.). Hazards from pesticide residues irradiation toxicity of packing materials. Concept of pollution and environmental toxicants-air, land, water, sound, and industrial effluents. Environmental policies and future of food additives.




FSM 415: Food Packaging Methods (2 Units)


Definition, role and importance of packaging. Principles of packaging. Characteristics of packaging. Materials- classification and types. Manufacture and properties of flexible plastic films, rigid plastic films, aluminium plates, tin plates or foils wood and glass used in food packaging. Packaging requirements for fresh and processed foods for local and foreign markets. Effects of packing on storability of different classes of foods. Packaging for food transportation and special handling. Testing for structural quality and performance of packaging materials. Legislation of packaging.





FST 405 Dairy Science and Technology (3 Units)


An overview of the Nigerian dairy industry and milk as a raw material. Factors affecting secretion and composition; milk-borne diseases and elementary milk testing procedures; milking techniques. Methods of heat treatment, bottling and packaging principles, objectives, procedures and equipment for pasteurisation, sterilization, concentration and homogenisation of milk. Outline of methods of production, properties, handling and storage of market milk, cream milk powder, butter, cheese, concentrated milk, condensed milk, dried milk and yoghurt, whey disposal and utilisation. Plant cleaning and sterilization. Contribution of milk to human nutrition.




FST 503: Meat and Fish Science and Technology (3 Units)


Science and technology of converting meat-type animals to human food; anatomy, physiology and histology of domestic animals. Introduction of business, theoretical meat quality-physical, chemical, microbiological, Business, theoretical and management and scientific principles involved in the processing technology of meat products- sausages, ham, bolongna, equipment for fish refrigeration and freezing, drying, salting, smoking pickling, canning and irradiation of fish protein concentrate, meal, sauces and other fish products; canning and drying of fresh meat; intermediate moisture meats. Egg quality, handling, freezing, pasteurization, drying. Production, quality control, storage and utilization of egg and poultry meat product.





FSM 402: Culinary Cultures (2 Units)


Role of food in defining regional and personal identity major regional and international food stuffs, diet, dinning, religious and national holidays and celebrations, local and international cuisine.





FSM 404: Sociology of Tourism (2Units)


Comparative studies of cultures including language, dress, food habits, environment, customs and traditions, etc. Visitor management, education and preservation of cultural diversity. How cultural factors influence Tourism.





FSM 406: Tourism Transportation Services


Definition of transportation, types of transportation and their uses in tourism. Interrelationship between human society and the physical environment. Relationship between tourists and transport providers, challenges of transport operations. Relationship between travel and information technology. Service and efficiency in today’s nationwide and global travel industry. Uses of holiday or travel survey, methods used in destination survey.




FSM 408: Tourism Laws and Tourists Management (2 Units)


Operating rules for success in the Business world. Functions of Nigerian tourism Board, Government regulations on tourism, contracts, premises liability, employment, anti-discrimination laws and treatment of guests and employees with disabilities. Legal strategies, regulations and international agreements. Visitor management, taxation, budgeting and management reports.




FSM 410: Advanced Food Production and Management (2 Units)


This course provides students with realistic products, service and managerial experience. Students will be required to plan menu, supervise preparation and service in rotations. Handle customer relations, keep accurate accounting records on profit and loss phase of the operation. Staffing, merchandizing and cost control procedures are parts of the course





FSM 412: Catering and Hotel Services and Laws (2 Units)


This course covers basic laws governing hotel and catering industry including proprietor’s act of 1956, laws of contract. Food and drug decree of 1973, hygiene regulations, liquor licensing laws, staff employment regulations wages and industrial councils decree of 1973, torts and occupies liability risk management and security.





FSM 498: Seminar II (1 Unit)


Post- data seminar of research report will be presented and assessed by the Academic staff of the department.





FSM 499: Project Report (4 Units)


The project report should be compiled, typed and bound in a format designed by the department and assessed by the internal and external examiners.




HRT 506: Parks and garden Management (2 Units)


History of gardens. Garden types. Architectural design for local and modern parks and gardens. Functional designs for parks and gardens, e.g., parks for family relaxation, parks for holidaying. Concepts of national parks and gardens, botanical gardens, horticultural gardens, estate gardens, etc. Contracts and contractual agreements. Establishment and management of parks and garden.





FST 510: Nigeria’s Food and Industrial Raw Materials (3 Units)


Classification of Nigeria’s food and agro-industrial raw materials.

Constraints to local raw materials utilization. Local sourcing of raw materials; problems and prospects, processing characteristics and requirements; quality evaluation and land specifications for household/industry use. Methods of processing on chemical composition and storage stability; nutritive value of Nigeria’s food raw materials. Entrepreneurship in the raw material methods; Conservation practices; conventional and unconventional raw materials. Role of government in promoting local raw materials.





FST 312: Unit Operations in Food Processing (3 Units)


Units and Dimensional analysis. Basic principle of unit Operation in Food Process Engineering. Materials and energy balance. Material handling and related preliminary operations such as cleaning, grading and sorting. Mechanical separation: sedimentation, centrifugation/cyclone separation, sieving and particle size analysis. Membrane separation processes-theory and applications of distillation extraction, expression, reverse osmosis. Contact equilibrium separation processes-theory and applications of absorption, extraction, crystallization and exchange absorption. Evaporation-multiple effects, principles and types.[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_empty_space][vc_custom_heading text=”Our Department” font_container=”tag:h2|font_size:34px|text_align:left|color:%232a6d00″][rt_menu_style nav_menu=”Department of Hospitality and Tourism” extra_class=”side-menu”][/vc_column][/vc_row]

Last Updated on January 29, 2020 by FUNAAB

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