This syllabus will serve as a comprehensive guide to candidates who want to sit for the Pre-vocational Studies exam. Pre-Vocational Studies (PVS) is a new JSS subject created from the integration of Agriculture and Home Economics. The Pre-Vocational Studies will cater for the varying interests and needs of the students and pave the way for them to become aware and develop an interest in various vocations that will be of tremendous help to them later in life.
The aim and objectives of this subject are to enable the candidates to develop an interest in Agriculture and Home Economics, help them acquire basic knowledge in Pre-Vocational Studies, enlighten them of the occupational areas in Pre-Vocational Studies, and they should be able to appreciate the dignity of labor and entrepreneurship.
BECE Pre-Vocational Studies consists of two papers, Paper 1 and 2. Each of these papers contains sixty multiple-choice questions each totaling one hundred and twenty. Paper 1 shall be Agriculture while Paper 2 shall be Home Economics. Both papers are compulsory and shall last for one hour each. The two papers will be weighted to seventy percent (70%). while thirty percent (30%) will be generated from the Continuous Assessment (CA) from the school.
| BASIC EDUCATION CERTIFICATE EXAMINATION (BECE) PRE VOCATIONAL STUDIES SYLLABUS | |||
| S/N | SUB THEME | TOPICS | OBJECTIVES |
| THEME: AGRICULTURE | |||
1 | Concept and medium of agricultural production | I. Importance and forms of agriculture | a. Importance of agriculture in the society. i Source of food ii Clothing. etc. b. Types of agncultural practices in the localities: i. Pastoral farming ii. Arable farming. etc. c. Forms of agricultural actlvities in the communities i. Growtng of crops ii. Rearing of livestock iii. Rearing of fish iv. Apiculture (bee farming) v. Snail rearing (snailry) |
| ll. Classes and uses of crops | a. Crop plant forms: i. Monocotyledons e.g maize, guinea corn etc. ii. Dicotyledons cowpea, melon etc. b. Classification of crops based i. Life span ii. Uses c. Sources: i. Carbohydrate ii. Protein iii. Fats and Oil iv. Minerals v. Vitamins | ||
| III. Classes and uses of farm animals | a. Types of farm animals• i. Work animals ii. Dairy animals iii. Guard ammals iv. Poultry v. Aquatic animals vi. Pets, etc. b. Basic characteristics of farm animals. c. Classification of farm animals based on: i. Size ii. Habitat iii. Mammals and non-Mammals iv. Stomach types v. Uses | ||
| IV. Methods of Weed and Pests Control | a.Characteristics of weeds: i Easily dispersed ii Long dormancy b. Uses of weeds: i. Medicinal ii. Food, etc. c. Methods of weed control: i. Rotation of crop ii. Herbicides, etc. d. Effects of weed control methods on vegetation and soil: i. Pollution of soil and ground water ii. Contamination of livestock pasture, etc . e. Classification of insect pests based on mouth parts: i. Piercing and sucking insects ii. Biting and chewing insects f. Description of the damage done by the crop pest g. Effects of crop pest on yield | ||
| V. Factors of Agricultural Production | Factors of production: a. Land b. Labour c. Water d. Money e. Management | ||
2 | Processing of agricultural production | I. Farm Structures and Buildings | a. Description of farm structures and farm buildings: i Fam structures ii Fam buildings b. Uses of farm structures and farm buildings c. Maintenance of farm structures and farm buildin |
| II. Crop Propagation and Cultural Practices | a. Meaning of propagation b. Methods ofcrop propagation: i By seed (sexual) ii By vegetative organs (asexual) c. Advantages of propagation by. i. Seed ii. Vegetative organs d. Disadvantages of propagation by. i. Seed ii. Vegetative organs | ||
| III. Agricultural Practices | a. Pre-planting operations: i. Choice of site ii. Clearing iii. Stumping iv. Plotting v. Tilling vi. Seed selection vii. Nursery and nunery practices b. Planting operations: i. Seed treatment ii. Spacing and planting c. Post Planting operations: i Thinning ii Supplying iii. Mulching iv. Manuring/fertilizer application v. Harvesting d. Effects of timely harvesting versus late harvesting e. Post harvest operations: i. Processing of crops into useable forms ii. Storage | ||
| IV. Animal Feeds and Feeding | a. Meaning of reed b. Types of feed i. Energy-yielding feeds ii. Protein-yielding feeds c. Feeding tools: i. Troughs ii. Drinker sets, etc. | ||
| V. Animal Pests and Disease Control | Farm animal diseases: i. Bacterial ii. Fungal iii. Viral iv. Protozoan v. Worms (all farm animals) vi. Nutritional such as bloat etc. b. Modes oftransmission of farm animals disease: i. Contact with infected animals ii. Discharges iii. Vectors (tsetse fly), etc. c. The symptoms of farm animal diseases d. Effects of diseases on farm animals: i. Reduce productivity ii. Loss of appetite iii. Loss of weight iv. Death, etc. e. Methods of prevention and control.• i. Adopting good sanitation ii. Medication/immunization iii. Isolation/disposal, etc. | ||
| VI. Fishery | a. Definition of fishery b. Classes of fish based on: i. Habitat such as fresh water fish and salt water fish ii. Morphology such as bony and cartilaginous fish iii. Other types of aquatic organisms c. Uses of fish and fish products d. Methods Of fishing e. Risk factors tn water and fish farrning: i. Polluting water with chemicals ‘industnal emuents ii. Contaminating fish with chemicals used for catching fish | ||
| VII. Forest and Forest Uses | a. Types of forest: i. Mangrove (swampy) ii, Rain forest (many trees) iii. I)erived forest (few trees) b. Forest resources: i. Trees ii. Wild life (animals) iii. Fruits (food stum) iv. Herbs v. Shelter C. Uses of forest resources d. Effects of forest on the environment e. Human activities that affect the forest: i. Clearing deforestation ii. Hunting iii. Bush burning iv. Farming d. Depletion of wild life. etc. | ||
3 | Produce packaging and marketing | I. Packaging Criteria | a. Packaging cnteria: i Nature of the produce (liquid or solid and shape ii. Bulkiness (size) iii. Live or frozen or dry stock iv Distance to market b. Example of packaging items: i. Boxes ii. Drun/barrels iii. Cages iv. Polythene v. Trays etc. |
| II. Pricing and Advertising | a. Definition of pricing b. Price determinants: i. Cost of production ii. Quality of produce iii. Quantity of produce iv. Forces of demand and supply v. Market price vi. Seasonal roduce | ||
| III. Records and Book Keeping | a. Definition of farm records b. Use of farm records to monitor the progress of the business c. Types and uses of farm records: i. Fam diary ii. Farm inventory iii. Input records iv. Production records v. Consumption records vi. Sales records vii. Profit and loss account d. Computer aided farm records and their benefits e. Definition of Book Keeping f. Source documents: i. Sales invoice ii. Purchase invoice iii. Return inwards iv. Retum outwards g. Journal preparation: i. Sales journal ii. Purchase joumal etc. | ||
| IV. Agriculture in Stock Exchange | a. Meaning ofstock exchange b. People involved in stock exchange: i Buyers ii Sellers iii. Buyers and sellers iv. Farmers’ agents c. Importance of stock exchange in agriculture: i. Encourages investment in agriculture ii. Encourages contract farming | ||
| V. Export Promotion in Agriculture | a. Meaning of export promotion b. Examples of Nigerian export produce: i. Cocoa ii. Palm produce iii. Hides and skins iv. Cassava crop v. Groundnut vi. Pepper, etc. c. Benefits of export promotion: i. Attracts foreign money (exchange) ii. Serves as additional market outlet to famers to eam income, etc. | ||
| THEME: HOME ECONOMICS | |||
| S/N | SUB THEME | TOPICS | OBJECTIVES |
FAMILY LIVING AND RESOURCE MANAGEMENT | Puberty, Adolescence Sexually Transmitted Infection (STI), Human Right | a. Meaning of puberty and adolescence. b. Signs of puberty. c. Needs and challenges ofthe adolescent. d. Sexually Transmitted Infections (STIs) and HIV/AIDS. e. Fundamental human rights and rights of the child. | |
| Il. Family Needs. Goals and Standards | a. Meaning and types of family needs and wants. b. Meaning of family goals and standards. c. Relationship among family needs. goals and standards d. Uses of family needs. goals and standards in resource management | ||
| III. Resources and Decision Making | a. Meaning and types of family resource. b. Meaning and steps in decision makmg. c. Simple personal and family decisions | ||
| IV. Consumer Challenges and Rights | a. Definition of consumer. b. Right of the consumer. c. Challenges of the consumer. d. Redress options for consumers. e. Procedure for seekin redress | ||
| V. Child Development and Care | a. Meaning and stages of child development, b. Factors that influence child development. c. Conditions necessary for child development d. Care of the child. e. Common childhood ailments. f. Immunization for children. | ||
2 | CLOTHING TEXTILES | I. Producnon of Clothing and Household Articles Crafts | a. List and explain simple relevant household articles and crafts. b. Tools, equipment and materials for making simple articles and crafts. c. Construction of simple relevant articles. d. Production of income yielding crafts. |
| II. Care of Family Clothing and Household | a. Types ofhousehold linen. b. Factors that enhance the selection of household linen. c. Clothing repairs. d. Maintenance of household linen. e. Clothing storage. | ||
| III. Basic Pattem Drafting Techniques and Fashion Designing | a. Meaning of pattem drafting and fashion designing. b. Basic pattem drafting tools and equipment. c. Using instructions to sketch the styles. d. Taking body measurements. e. Drafting basic bodice and skin patterns | ||
| IV. Textiles: properties. production. uses and care | a. Definition of textiles with examples b. Basic textile terms. e.g., fiber, yarn, warp. weft. c. Reasons for studying textiles. d. Importance of textiles. e. Differences between natural and synthetic fibers. f. Properties, care and uses of g. Production of textiles, e.g., woven table mat h. Laundering of fabrics. | ||
| V. Sewing Machine and Garment Construction Processes | a. Types and parts of the seuing machine. b. Factors that influence choice of a sewing machine. c. Care of sewing machine. d. Terms peculiar to garment construction. e. Making of a simple baby dress using the sewing machine. | ||
| 3 | HOME MANAGEMENT | Production of Cleaning Agents, Deodorants and Cosmetics | a. Types of home-made cleaning agents. b. Uses of home-made cleaning agents. c. Preparation ofhome-made cleaning d. Using home-made polish and cleaning e. Types of cosmetics. f. Materials and tools for making cosmetics. e.g., pmades, creams and deodorants. g. Safety, quality and regulatory control of cosmetic pmducts in Nigeria. h. Role of regulatory bodies e.g. NAFDAC. SON. etc. i. Procedure for making creams/pomades, deodorants and cosmetics. |
4 | FOOD AND NUTRITION | I. Healthy feeding and eating practice | a. Healthy feeding practice e.g i. eating adequate diet ii. eating food in season b. Healthy eating habits e.g i. washing hands before eating ii. taking a small quantity of food at a time iii. chewing food properly iv. talking(if you have to) without food in the mouth c. Effect of unhealthy feeding practice d. Effects of unhealthy eating habits e. Food additive, uses, misuse and detection f. Food contaminant g. Food substances that should not be consumed h. Meaning of drug abuse i. Effect of drug abuse in the body |
| II Food Purchasing. Processing Preservation and Safety | a. Meaning of food purchasing, processing and preservation. b. Perishable and non-perishable foods. c. Risk factors in purchasing. d. Factors to consider when buying food. e. Wise buying practices. f. Reasons for food preservation. g. Preservation methods. h. Food processmg methods. i. How to keep food safe. | ||
| III. Food Hygiene and Safety | a. Meaning of food hygiene. b. Reasons for healthy food handling. c. Ways of handling foods for safety. d. Sources of food contamination and poisoning. e. Sensory signs of spoilage and causative micro-orgnisms. | ||
| IV. PREPARATION, PACKAGING AND MARKETING OF FOOD | a. Differences between snack and main meal b. Snacks and drink available in the society c. Duties of food sellers/providers for the public d. Preparation of snacks, drinks, and meal e. Preparation of food for packaging f. Marketing Principles | ||
| V. Responsible Food Managemea=nt | a. Responsibilities of food safety manager to the consumer b. Hygenic food management strategies. c. Effect of hygienic and unhygenic food handling to the consumer | ||
The grades that were used are A, B, C, P, and F. They will be listed below in order of merit.
SN | SCORE | GRADE |
1 | 70-100 | Distinction |
2 | 60-69 | Very Good |
3 | 50-59 | Credit |
4 | 40-49 | Pass |
5 | 0-39 | Fail |
Recommended Textbooks for BECE Pre-vocational Studies
E.U Okam, Intensive Agricultural Science for Junior Secondary Schools, Elite Publish
