The general UTME cut-off mark is 180, but due to the variation of Food Technology cut-off mark depending on the admission year and competition level, we suggest you enquire about the recent JAMB UTME cut-off mark from OOU Officials. However, to improve your admission chances:
Other OOU Science Courses with their Requirements
Nursing (Science)
SSCE Requirements
To study this course, the minimum requirement for applicants seeking admission to the Nursing (Science) department, is five (5) credits (C5 and higher) in their SSCE subjects, including the following:
Chemistry
SSCE Requirements
To study this course, candidates seeking admission into the Chemistry department, must have at least five (5) credits (C5 and more) in their SSCE disciplines, including the following:
Health Education
SSCE Requirements
To study this course, the minimum requirement for applicants seeking admission to the Health Education department, is five (5) credits (C5 and higher) in their SSCE subjects, including the following:
any two (2) other relevant subjects.
Sport Science
SSCE Requirements
To study this course, a minimum of five (5) credit passes (C5 and higher) in their SSCE subjects, including the following, are required for applicants to the Sport Science department.
Civil Engineering
SSCE Requirements
To study this course, candidates seeking admission into the Civil Engineering department, must have at least five (5) credits (C5 and more) in their SSCE disciplines, including the following:
Education and Integrated Science
SSCE Requirements
To study this course, candidates seeking admission into the Education and Integrated Science department, must have at least five (5) credits (C5 and more) in their SSCE disciplines, including the following:
Any other four (4) relevant subjects
Fisheries
SSCE Requirements
To study this course, candidates seeking admission into the Fisheries department, must have at least five (5) credits (C5 and more) in their SSCE disciplines, including the following:
Biology / Agricultural Science,
any other Science subject.