If you are planning to study Hotel and Catering Management at Kebbi State University of Science and Technology located in Kebbi State, it is important to understand the admission requirements, cut-off mark, and career opportunities before applying. This page explains everything you need to know to increase your chances of gaining admission into KSUSTA.
Does Kebbi State University of Science and Technology (KSUSTA) offer Hotel and Catering Management?
No, Kebbi State University of Science and Technology does not offer Hotel and Catering Management under its Faculty of Social Sciences. However, since our course list is updated regularly, you can visit the courses available at Kebbi State University of Science and Technology (KSUSTA) below to check if the Hotel and Catering Management course under the Faculty of Social Sciences has been updated.
Admission Requirements for Hotel and Catering Management When Accredited in Kebbi State University of Science and Technology (KSUSTA)
O’Level Requirements
To study this course, candidates seeking admission into the Hotel and Catering Management department under Faculty of Social Sciences, must have at least five (5) credits (C5 and more) in their SSCE disciplines, including the following:
Biology / Agricultural Science,
Basic Electricity, Basic Catering and Food Services, Bakery and Confectioneries,
Nutrition, Fine Arts, Textile, Construction, Technical Drawing,
General Metal Work, Men Garment Construction and Finishing, Spinning, Weaving,
Surface Design and Printing, Bleaching, Dyeing and Finishing, Ladies Garment Construction and Finishing.
JAMB Subject Combination
one (1) Social Science subject.
KSUSTA Cut-Off Mark for Hotel and Catering Management
The general UTME cut-off mark is 180, but due to the variation of Hotel and Catering Management cut-off mark depending on the admission year and competition level, we suggest you enquire about the recent JAMB UTME cut-off mark from KSUSTA Officials. However, to improve your admission chances:
Perform well in Post-UTME screening.
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