If you are planning to study Animal Production and Health Services at University of Calabar located in Cross River 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 UNICAL.
Does University of Calabar (UNICAL) offer Animal Production and Health Services?
No, University of Calabar does not offer Animal Production and Health Services under its Faculty of Agriculture. However, since our course list is updated regularly, you can visit the courses available at University of Calabar (UNICAL) below to check if the Animal Production and Health Services course under the Faculty of Agriculture has been updated.
Admission Requirements for Animal Production and Health Services When Accredited in University of Calabar (UNICAL)
O’Level 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 Animal Production and Health Services department under Faculty of Agriculture.
Biology / Agricultural Science,
JAMB Subject Combination
Biology / Agricultural Science and
UNICAL Cut-Off Mark for Animal Production and Health Services
The general UTME cut-off mark is 180, but due to the variation of Animal Production and Health Services cut-off mark depending on the admission year and competition level, we suggest you enquire about the recent JAMB UTME cut-off mark from UNICAL Officials. However, to improve your admission chances:
Perform well in Post-UTME screening.
Other UNICAL Science Courses with their Requirements
Geography and Environmental 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 Geography and Environmental Science department.
any two (2) Arts subjects.
Food Science and Technology (FT)
SSCE Requirements
To study this course, the minimum requirement for applicants seeking admission to the Food Science and Technology (FT) department, is five (5) credits (C5 and higher) in their SSCE subjects, including the following:
any two (2) other relevant subject from;
Biology / Agricultural Science, Physics, Basic Catering and Food Services, Bakery and Confectionaries,
Soil Science
SSCE Requirements
To study this course, the minimum requirement for applicants seeking admission to the Soil Science department, is five (5) credits (C5 and higher) in their SSCE subjects, including the following:
Biology / Agricultural Science and
any other Science subject.
Education and Physics
SSCE Requirements
To study this course, candidates seeking admission into the Education and Physics department, must have at least five (5) credits (C5 and more) in their SSCE disciplines, including the following:
two (2) other Science subjects or NTC / NBC.
Microbiology
SSCE Requirements
To study this course, the minimum requirement for applicants seeking admission to the Microbiology department, is five (5) credits (C5 and higher) in their SSCE subjects, including the following:
Agriculture
SSCE Requirements
To study this course, candidates aspiring to gain admission into Agriculture department, should at least obtain five (5) credit (C5 and above) passes in their SSCE subjects including:
Biology / Agricultural Science,
Mathematics / Physics, and
Surveying and Geoinformatics
SSCE Requirements
To study this course, candidates aspiring to gain admission into Surveying and Geoinformatics department, should at least obtain five (5) credit (C5 and above) passes in their SSCE subjects including:
Joinery, Carpentry, Decorative Painting, Lining, Sign & Design, Wall Hanging, Colour Mixing / Matching & Glazing, Ceramics, Graphics Design, Graphic Printing, Basic Electricity,
Fine Art, Geography or Wood Work, Biology, Economics, Technical Drawing, Further Mathematics, Introduction to Building Construction, Bricklaying / Block Laying, Concreting, Wall, Floors and Ceiling Finishing.
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