The philosophy of the Master of Science in Home Science is to develop high level man power to pursue careers in academics and research and to provide advanced professional training for upgrading knowledge and skills of Bachelors (Honours) degree holders employed in industry, the public service or those in self-employment.The Student of Home Science is thus engaged in applied field of study that brings together knowledge and skills from different disciplines within the pure and applied arts and sciences to solve the most pressing problems that challenge the families presently, as well as those that are possibly going to emerge in the future.



The Master of Science Programme in Home Science is aimed at:

  1. Exposing students to advanced courses in relevant areas of Home Science and other academic disciplines.
  2. Equipping students with research skills through the conduct of supervised research, seminar presentations and dissertation preparations and reports.
  3. Providing advanced professional training for graduate employees in industry, the public service or those in self-employment.
  4. Preparing men and women who would operate as administrators, policy makers for international, federal and state public agencies as well as academic institutions and research organizations.



Candidates seeking admission for the Master of Science Programme in Home Science must have any of the following qualifications from recognized institutions:

  1. Bachelor’s degree in Home Science or related discipline with a minimum of Second Class Lower Division
  2. Bachelor’s degree in Home Science or related discipline with 3rd class degree divisions plus PGD passed at credit level.
  3. HND Upper Credit plus PGD at credit level pass in addition to satisfying University matriculation requirements.



  1. The Full-time Master of Home Science Programme shall run for a minimum duration of three (3) semesters and maximum of six (6) semesters.
  2. The Part-time Master of ScienceProgramme shall run for a minimum duration of four (4) semesters and maximum of eight (8) semesters.



The programme consists of coursework, dissertations and seminars. To be awarded the Master of Science in Home Science, a candidate must have fulfilled the following conditions:

  1. Passed a minimum of 36 Credit Units with a minimum GPA of 3.0. The courses are as follows:

Courses                                                                                              Units

Core Courses                                                                                       15

Electives                                                                                              12

Project                                                                                                   6

Seminar                                                                                                 3

Total                                                                                                   36

  1. Carried out a research relevant to the area of specialization and submitted an acceptable dissertation.

  Stress Areas                                                                                                    Codes

Introductory/Foundational Courses                                                                            0

Family and Child Studies                                                                                           1

Home Management                                                                                                     2

Hospitality and Institutional Management                                                                 2

Interior Decoration and Design                                                                                  2

Food and Nutrition                                                                                                     2

Textiles, Clothing and Fashion Design                                                                      4

Entrepreneurship                                                                                                         5

Statistics                                                                                                                      6

Computer Application                                                                                                7

Seminar                                                                                                                       8

Project                                                                                                                         9


Course Structure

Core courses                                                                                                              Units

PGC 601          Research Methodology and Application of ICT in Research            3

HSc  603          Problems and Issues in Home Science          3

HSc  655          Entrepreneurship Development and Management                            3

HSc  668          Statistics and Research Methods in Home Science                           3

HSc  679          Computer Application in Home Science                                           3

HSc  680Advanced Seminar in Home Science                                              3

HSc  690/691   Project                                                                                                6

Total                                                                                                   24


Specialized Areas (Electives)

  1. Family and Child Studies Units

HSc  611         Principles and Administration of Childcare Programme        3

HSc  613         Advances in Lifespan Development                                                   3

HSc  618         Gender Issues in Human Development and Family Studies              3

HSc  622         Advanced Resource Management                                                      3

    Total                                                                                                     12


  1. Home Management (Family Resource Management) Units

HSc  621          Marriage, Family and Consumer Guidance and Counseling             3

HSc  622          Advanced Resource Management                                                     3

HSc  626          Household and Institutional Equipment and Management               3

HSc  628          Human Resource/Personnel Management                                         3

  Total                                                                                                       12


  • Hospitality and Institutional Management                                                 Units

HSc  626         Household and Institutional Equipment and Management                 3

HSc  633          Food Service Systems and Administration                                        3

HSc  635          Advanced Food Preparation and Management                                  3

HSc  636          Quantity Food Production and Preparation                                       3

Total                                                                                                                           12


  1. Interior Decoration and Design                                                                        Units

HSc  622         Advanced Resource Management                                                      3

HSc  625         Housing and Design                                                                            3

HSc  627         Residential and Non Residential Interior Design and Aesthetics       3

HSc  646         Household Textiles and Furnishes                                                      3

Total                                                                                                   12


  1. Food and Nutrition                                                                        Units                                                                     

HSc  630          Product Development and Testing                                                    3

HSc  631          Micronutrient in Human Nutrition                                                   3

HSc  632          Macronutrient in Human Nutrition                                                    3

HSc  637          Advanced Community Nutrition                                                       3

 Total                                                                                                              12


  1. Textile, Clothing and Fashion Design Units

HSc 641          Advanced Pattern Drafting and Clothing Construction                     3

HSc 644          Household Craft, Design and Preparation                                          3

HSc 645         Psycho-social influences of clothing, Fashion

Trends and Development                                                                    3

HSc 648         Textile and Apparel Quality Analysis                                                3

Total                                                                                                   12



First Semester

  1. Core Courses
Course Number

PGC 601


Research Methodology and Application

of ICT in Research                                                       




HSc 601 Problems and Issues in Home Science/Economics 3
HSc 655 Entrepreneurship Development and Management 3
HSc 679 Computer Applications in Home Science/Economics 3


Total 12
  1. Electives in areas of specialization


  1. Family and Child Studies                                                                                                                   Units

HS 611      Principles and administration of childcare programme                            3

HS 613     Advances in Lifespan Development                                                          3

Total                                                                                                         6                                 

  1. Home Management (Management of Family Resource)                                                                                                                                     Units
HSc 621    Marriage, Family and Consumer Guidance and Counseling                    3 Marriage, Family and Consumer Guidance and Counseling 1
HSc 623   Household and Institutional Equipment and management                        3 2
                 Total                                                                                                           6                                                                   


iii)               Hospitality and Institutional Equipment                   Units

Total 3

HSc 633  Food Service Systems and Administration                                            3

HSc 635  Advanced Food Preparation and Management                                       3

                Total                                                                                                           6       

  1. Interior Decoration and Design                                                        Units
HSc 625 Housing and Design   3
HSc 627 Residential Non Residential  Interior Design and Aesthetic   3


  1. Food and Nutrition

Course No      Title                                                                                                    Units

HS 631   Micronutrient in Human Nutrition                                                              3

HS 637   Advanced Community Nutrition                                                                 3

                        Total                                                                                                   6

vi)Textiles, Clothing and Fashion Design

CourseNo Title                   Unit
HSc  641  Advanced Pattern Drafting and Clothing Construction                   3
HSc  645 Psycho-social Influences of Clothing, Fashion Trends and Development                   3
  Total                   6


Second Semester

  1. Core courses Units

HS 668            Statistics and Research Methods in Home Science                            3

HS 680            Advanced Seminar in Home Science                                                 3

HSc690/691    Project                                                                                                 6

                        Total                                                                                                   12


Electives in Areas of Specialization

  1. Family and Child Studies Units

HSc618  Gender Issues in Human Development and Family Studies                       3

HSc622  Advanced Resource Management                                                               3

                    Total                                                                                                       6  


  1. Home Management (Management of Family Resource)                      Units              

HSc622  Advanced Resource Management                                                              3

HSc628  Human Resource/Personnel Management                                                  3

Total                                                                                                                           6

  • Hospitality and Institutional Management Units
HSc 626   Institutional Equipment and Management                                             3
HSc 636


Quantity Food production and Preparation                                            3


  1. Interior Decoration and Design Units
HSc 622

HSc 646


Advanced Resource Management

Household Textiles and Furnishes






Food and Nutrition                                                                                                   Units 

HSc  630   Product Development and Testing                                                           3

HSc  632   Macronutrients in Human Nutrition                                                         3

Total                                                                                                                           6


  1. Textile, Clothing and Fashion Design Units
HSc  644 Household craft, Design and Preparation              3
HSc  648 Textile and Apparel Quality Analysis              3
  Total              6


Course Description                              

PGC 601 Research Methodology and Application of ICT in Research                 (3Units)

In-depth research aimed at acquiring full knowledge and presentation in scholarly writing of the concepts, issues, trends in the definition and development of the study area from Africa and Western perspectives.  Major steps in research: Selection of problem, Literature review, Design, Data collection, analysis and interpretation, Conclusions. Study of various research designs, Historical, Case studies, Surveys, Descriptive, Cross sectional, Experimental, etc. Analysis, surveys and synthesis of conceptual and philosophical foundations of different disciplines. Identifications of research problems and development of research questions and or  hypotheses. Detailed treatment of methods of collecting relevant data and the format for presenting research results (from designing the table of contents to referencing, bibliography and appendix). Data analysis and result presentation in different disciplines using appropriate analytical tools.Methods of project/dissertation writing. Application of appropriate advanced ICT tools relevant in every discipline for data gathering and result presentation. Essentials of spreadsheets, Internet technology, and internet search engines All registered Masters Degree students must attend a solution-based interactive workshop to be organized by the School of Postgraduate studies for a practical demonstration and application of the knowledge acquired from the course conducted by selected experts.

HSc  603 Problems and Issues in Home Science                                                       (3 Units)       Current issues of interest and controversy in Home Science: the status of Home Science as a profession; gender issues in Home Science; Family goals and values; Childrearing practices; Clothing and Textiles, Foods and Nutrition etc

HSc  611   Principles and Administration of Childcare Programme                    (3 Units)

Childcare and child rearing practices in Nigeria; an examination of the childcare needs of Nigerian child and Nigerian families; provision of care for optimum growth and development; study of different types of childcare programmes available in Nigeria; critical look at different types of learning kits and learning materials available commercially and otherwise.

HSc  613   Advances in Lifespan Development                                             (3 Units)

Features a life-span scope from conception to death. Development throughout life in three broad areas will be considered. Physical genetic foundations of development and developmental chanes in neurological functioning, sensation and perception, physical structure, reproductive functioning and characteristics and health. Cognitive-: including intellectual development, achievement and information processing. Social/Personality-:  including developmental stages, cultural and social class influences family and peers, emotional and mental health phenomena, career and work, and marriage and family.

HSc  614   Early Childhood Education and Organization                                    (3 Units)

Early Childhood Education, Importance of child early years, Early childhood education -:meaning, scope, significance, goals and objectives. Historical perspective of early childhood care and education,- How young children learn, definition of learning and teaching, learning approaches, creating an effective learning environment in the classroom and the role of the teacher in promoting learning in young children. Play and its importance, play and its characteristics, theories of play, stages and types of play, role of play in overall development of children, teachers’ role, use of play way approach in the curriculum for young children.   Institutions of early childhood  care and education-: day-care centers/crèches, pre-school, kindergartens, play groups and recreational play centers, non formal pre-school education and its importance. Curriculum for young children -: definition and source of curriculum, content of curriculum. Programme for young children, importance of planning programme for young children, various teaching methods emphasizing play way method, project method, theme based approach and development of skills related to reading, writing and arithmetic. Children with special needs -: definition, classification, sensitizing teachers about children with special needs and teachers’ roles in helping them. Recent developments in the field of early childhood education.

HSc  616   Creative Experience for Children                                                    (3 Units)

Meaning and importance of creativity and independence in creative expression.Variety of age appropriate media, methods, techniques and equipment for utilization. Students plan, implement and evaluate instructional activities. Roles in creativity in overall development of the child.Identification of different types of creative expressions among children, planning and implementing creative activities for children. Early childhood creative expression: setting goals, assembling materials and developing strategies for fostering it. Use of creative activities in fostering learning in other areas of study (language, science and mathematics, health and hygiene etc). Developing and using a creative environment for children-: use of media.

HSc  618   Gender Issues in Human Development and Family Studies                (3 Units)

Concept of gender.Mastery of the principles of human development and an understanding of the key development task of each stage of life.Depth of understanding in one or more of the developmental stages, with particular emphasis on the family as a context for human development.Understanding of intra-family processes such as power, decision-making, and communication, mastery of family theories and conceptual frameworks such as the systems perspective, constructivist, functional and conflict theories. – Depth of understanding on the ability to analyze the internal working of the family.-Mastery of family ecological models, including principles of reciprocity and interdependence between larger contextual environments and the family, and an understanding of family policy.-Depth of understanding on comprehensive examination of the interface between the family and the various social/political/cultural environments.-Gender issues in human development – Gender issues in family studies.

HSc  621   Marriage, Family and Consumer Guidance and Counseling            (3 Units)

Origin, development and the role of premarital, marital and family counseling.- Discussion with the engaged couple. Assessing maturity for marriage.Assessment of suitability for marriage and adoption of a child for foster care.The theory of selection, disposition of marriage.The use of psycho-diagnostic methods in premarital and marital counseling.Transactional analysis and its use in marital therapy.Moven’s approach to marital problems. Roger’s approach to marital problem.- Psychoanalytic approach. Family counseling.Divorce and after divorce therapy.Theories of guidance and counseling. Consumer education: rights and responsibilities of consumer; consumer movement; consumer protection; consumer organizations; empowering consumers; significance of consumer guidance and counseling; consumer information.Scools of Management thought. Systems approach. Systems approach to the family.

HSc  622     Advanced Resource Management                                                         (3 Units)     Application of management principles in using resources; energy management (work capacity), work space and work methods.  Time management time use patterns, advantages of time management, time and activity plans; financial management at individual and family levels concept of income management kinds of income, guidelines for money income management, budgeting  guidelines and importance, financial security  factors that affect financial security and methods used to ensure financial security, insurance and investment. Social policies affecting resource management.

HSc623  Household and Institutional Equipment and Management                   (3 Units)     

Types/classifications of Household and Institutional equipment. Cooking equipment (electric and gas heated equipment, steam heated equipment, miscellaneous small cooking equipment). Non-cooking equipment: The power operated equipment. Non- mechanical kitchen equipment; auxiliary equipment- Cooking utencils and tools, serving equipment.Installation and evaluation of equipment.Designs and selection factors.Maintenance of equipment and environment.

HSc  625   Housing and Design                                                                                 (3 Units) Review of housing needs and problems of families.-Architectural design and construction; features of different architectural design. Factors involved in evaluating floor plans and blue prints. Main purpose of lighting in housing construction. Green design measures in construction, equipment, home design and landscaping Decision making process related to housing cost; lifestyle preferences, location and size. Safety and security.Careers in the housing industry.

HSc 627 Residential and Non-Residential Interior Designs and Aesthetics       (3 Units)

Functional and aesthetic elements for residential interiors-: emphasis should be placed on principles and elements of design and selection and organization of furnishings, floor and wall coverings, lighting and accessories. Drafting the use of architectural tools and technical planning for residential interior design. Design of commercial interior spaces including business areas, shopping centres and halls, monuments public gardens, medical, restaurant, hospitality and environments. Students will develop skills used by the commercial interior designer including drafting, the use of architectural techniques, space planning, commercial client needs and presentation techniques specifically used in the design of commercial spaces.

HSc  628   Human Resource/Personnel Management                                             (3 Units) Concepts and principles of human resource management and personnel management; human resource policy, recruitment/selection, placement and promotion; motivation; learning concept and principles; interpersonal and group behavior dynamics; attitudes and job satisfaction; leadership; decision making and control; management skills; personal relations and conflict management.

HSc  630     Product Development and Testing                                                        (3 Units)

Introductionto food experimentation, selection and definition of problems,Controlling, experiments, evaluation of experiments, sensory and objective methods, planning experiments,

selection of judges, types of tests, reporting and interpretation of results. Application of principles of experimental foods to recipe development and testing.Use of composite flours in recipe development.

HSc  631     Micronutrients in Human Nutrition                                                     (3 Units)

Detailed examinations of the chemistry, structures and  functions of water soluble and fat soluble vitamins. Micronutrients (vitamins and minerals): sources, metabolism, deficiency and/or toxicity. Recommended daily requirements of micronutrients. Methods of  assessing requirement levels in man. Mineral  balance  and   mineral-vitamin  interrelationships.

HSc  632   Macronutrients in Human Nutrition                                                     (3 Units)

Classification of fats, carbohydrates and proteins.Metabolism and biosynthesis of fats, carbohydrates and proteins.Metabolic pathways of carbohydrate, fat and protein.Regulation of glycogenesis, gluconeogenesis, glycogenolysis, lipolysis and protein synthesis.Lipid transport and storage, chylomicrons and very low density lipoproteins cholesterol. Protein and nitrogen balance.  General properties of enzymes and biological oxidation.

HSc  633Food Service Systems and Administration                                                 (3 Units)Technical operations and management of food services; primary functions, menu planning and evaluation, forecasting, food and labour cost control, schools. Catering establishments (small and large) and hospitals; food distribution systems; Quantiy food, production principles, budgeting, purchasing, convenience and sanitation; Supervision and management of personnel.

HSc  634   Practice of Nutrition                                                                    (3 Units)

Methods used in nutrition surveys; anthropometry, food balance sheets, morbidity and mortality, vital statistics and clinical signs. Use of growth chart and growth monitoring.  Use of food composition tables, food consumption methods and nutrient intake calculations. Planning diets for individuals and groups.  Development and use of food exchange list.  Diet formulation for metabolic studies, measurement of energy expenditure.Preparation of visual aids and pretesting of nutrition education tools, use of computer (graphics) in developing nutrition education tools. Measurements of body fluids, blood glucose, blood pressure.

HSc  635    Advanced Food Preparation and Management                                   (3 Units)

Application of nutrition principles in planning, preparation and management of meals for different physiological states and conditions.Nutritional, physical and functional properties of indigenous food ingredients and their use in meal preparation.Leavening agents, Flours and flour cooking: cakes, biscuits, pastries, breads, sugar and sugar cookery crystallization, fondants, candies and sweets.Gelatin and gelatin dishes, frozen deserts, ice cream, sherbets, mouse, perfect egg foam. Principles of food preservation, food demonstration techniques, food safety and quality soups and sauces.

HSc  636    Quantity Food Production and Preparation                                         (3 Units)

Origin of food service in hotels and hospitals.Food selection, purchasing and storage.Institutional equipment.Menu planning.Food products and their preparation. Pastries – Equipment used in the pastry, layout of a typical pastry department. Material management -; Common items used in pastry and larder control, stoning and usage,.Importance of material control, yield testing.Bread making. Role of ingredients used in bread making. Methods of bread making.Bread varieties. International bread varieties – breakfast rolls, dinner rolls,quik breads. Bread quality analysis. Good qualities of  breads, bread faults and causes. Improvers. Pastry making and their derivatives; Short crust pastry, choux pastry; puff pastry .Fillings etc. Pastry cream and it’s varieties, granache, mousse, mouseline, e.t.c. Meringues; Making of meringues, factors affecting the stability, cooking meringues, types and uses of meringues. Icing and Toppings; Varieties of icings, uses, difference between icings and toppings, recipe.Cake making etc. Cost control in management of Hotel and Hospital. Food standards and services.Practical assignments in food production and service area.Entertainment for special occasion.

HSc  637    Advanced Community Nutrition                                                           (3 Units)           

Food consumption tables, nutrient requirements and adequacy of diets of individuals and groups, food availability. Detailed methodology and application in the assessment of nutritional status of different groups in the community using established standard methods, their uses and pitfalls, – Design, implement and interpret anthropometric surveys in urban and rural settings, food balance sheets, food consumption methods, vital statistics, clinical signs, construction and use of questionnaires, choosing nutritional indicators, use of reference populations and cut-off points. Conceptual framework, nutrition services and programmes. Feeding of special groups; appraisal of nutritional problems and solutions; use of growth and development charts and growth monitoring; public health nutrition problems in urban and rural areas, income generation activities of women, community based nutrition programmes. Population and food supply. Nutrition Learning and behavior.Assesment of ecological and seasonal factors, nutrition, poverty and welfare, conceptual framework and assessment of food consumption and factors.

HSc  640Interior Materials and Finishes                                                            (3 Units)

Materials: general properties and functionality: structural and non structural; hard, resilient and soft characteristics. Specific systems of materials: floor, wall and ceiling systems. The relationship of material to sustainable design. The materials grouped as conventional and alternative natural materials such as wood and bamboo; stone and terrazo, concrete and brick, plaster and vinyl, fibres and fabrics; wall coverings and carpets (nylon) glass and plastic, ceramic tiles and terra cotta etc. General information on material history, characteristics and properties, chemical composition, natural resources used/finishes, manufacturing process and energy consumption, testing methods, commercial dimensions and waste production, colors and shapes, installation method, impact on workers health, research findings that relate to sustainability issues, conflicting evaluations and environmental and safety concerns.

HSc  641  Advanced Pattern Drafting and Clothing Construction                         (3 Units)

Principles of sewing technology – stay/pad stitching, taping, application of supportive fabrics.      Skills needed of a good tailor. Handling special/challenging fabrics and sewing equipment.    Application of trims and decorative surfaces.Fusing technology. Criteria for evaluating well tailored garments. Projects include construction of tailored garments such as suits and other formal, party, wedding, functional/work clothes and special clothes/apparels for the physically challenged. Safety precautions in the clothing laboratory.Principles and procedures for adapting basic patterns to various styles.Drafting and adapting patterns for different ages, groups, occasions, functions, work clothes and cloths for the elderly, physically challenged, pregnant and lactating mothers and persons having figure abnormalities.

HSc 644   Household Craft Design and Preparation                                               (3 Units)

Review of  elements and principles of  design. Beadwork.Knitting. Crocheting, Fabric colouration, Tatting. Quilting.Embroidery.Bouquet preparation etc.

HSc  645   Clothing, Fashion Trends and Development                                         (3 Units)

Clothing, origin and functions.Theories/motivations for clothing.Modern clothing philosophy. Socio-psychological aspects of clothing- clothing symbolism, clothing and impression formation and personality development, clothing and culture, Role of uniforms  Clothing for different ages, groups and figures. Fashion and its components.Sources of fashion and factors determining fashion trends and cycles.Economics of fashion promotion.Psychology of fashion and mass marketing of fashion.Values and value theories in relation to clothing. Technological innovations in the production of textiles and clothing with value added functions and current fashion trend-  Challenges and perspectives.

HSc  646  Household Textiles and Furnishes                                                            (3 Units)

History and evolution of household textiles and furnishings, importance and functions.Study of various household textiles and upholstery materials (furnishing, drapery and curtains) with respect to fibre content, yarn type, weave, design and finishes.Non-woven furnishing materials, properties and applications.Study of various styles in furnishings and their accessories.̶   Selection, care and maintenance of different household textiles and furnishing materials (bed linen, towels, furniture covers, automobile covers and floor coverings.Role of underlining in draperies.

HSc  648   Textiles and Apparel Quality Analysis                                                    (3 Units) Importance of textile testing, standardization and quality control. Functions of B/S and other standards.Fibre testing: length, fineness, maturity, evenness and strength. Yarn testing: twist, count, crimp, strength.Fabric testing: balance, weight, thickness, strength (breaking, tear and bursting), abrasion resistance, stiffness, air permeability, thermal properties, permeability, water permeability, repellency, wicking, dimensional stability and color fastness tests.   ̶ Identification of fabric defects. Criteria for evaluating well tailored garments. 

HSc  655  Entrepreneurship Development and Management in Home Science   (3 Units) Entrepreneur- concept, development and need for entrepreneurial development; entrepreneurship growth- economic, social, cultural; personality, psychological and sociological factors affecting growth; traits for entrepreneurial development functions and roles of women entrepreneurs, problems and strategies for solving problems; entrepreneurial project planning- steps, building plans, using CPM for action plan, resource allocation, budgeting; project implementation- organizing, controlling, launching, monitoring, evaluation. Funding agencies- registration of project; filing returns and assessment; institutions for entrepreneurial training models and participatory management of human resources performance, appraisal, working climate, changing roles and constraints of entrepreneurial development. Importance and scope of entrepreneurship; need for developing enterprise; theories of enterprise; entrepreneurship-traits, functions and types; process of entrepreneurship and project management; management principles and practices as applicable to entrepreneurship; introduction to accounting and financial statements; sources of finance; financial and developmental institutions assisting small entrepreneurial ventures; location and layout of enterprise; marketing management practices for small scale enterprise

HSc  668   Statistics and Research Methods in Home Science                                (3 Units)

Research and research designs (survey, experimental, research and development (R&D), case study, action research, historical research designs etc.) Components of a research project; selection and formulation of problem.population, sample, sampling techniques and sample size determination, data collection techniques (quantitative and qualitative), data collection tools (questionnaire, interview, scales, observational techniques, focus group discussion, etc types, methods of construction and administration). Data manipulation, summarization and tools. Hypotheses testing and inferential statistics; parametric and non- parametric tests –Analysis of variance (ANOVA) and covariance ANCOVA),  t-test, chi square,  Duncan’s Multiple range test, Scheffe’s post hoc tests, Least significant difference (LSD). Regression analysis and multiple contingency.Performing quality control checks.Computer computation.Referencing- APA referencing style.Oral presentation, choosing the subject and criteria for choosing researchable topics.

HSc  679   Computer Applications in Home Science                                            (3 Units) Elements of programming and data base management; network analysis and its use in the different areas of Home Science; Family and Child Studies. Family Resource Management (Home Management), Foods and Nutrition,  Institutional Equipment and Management, Interior Decoration and Clothing and Textiles.

HSc  680    Advanced  Seminar in Home Science                                                    (3 Units)

Exloration by guided study of special interest in Home Science for the individual postgraduate student and presented in a seminar or short written report with guidance of academic staff. in the Department.

HSc 690/691  Dissertation     (6 Units)

Each student is expected to study fairly critically under controlled supervision by an academic staff a special problem in the chosen area of specialization in a dissertation. Student who presents a dissertation is expected to finally defend his or her findings before a panel of approved internal and external examiners. Each student must give an oral report in a seminar prior to presentation of unbound copies of findings to the head of department through his or her supervisor.