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CCMAS Course Search

Browse BRIDGE's courses under the National Universities Commission's Core Curriculum Minimum Academic Standards (CCMAS) — Nigeria's unified benchmark curriculum for every accredited program. Search by course title, code, faculty or programme to see full descriptions, learning outlines and credit-hour loads.

4,624
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10
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168
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Programme: B.Sc. Food Science and Technology × Clear all filters
Showing 1–10 of 53 courses
FST 404 2
Engineering and Technology  ·  B.Sc. Food Science and Technology
At the end of this course, the students should be able to: 1. describe the science and technology underpinning the composition and manufacturing of beer; 2. explain brewing technology and beer production; 3. acquire deta...
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Study of the history, production, packaging and chemistry of beer. Operations of malting, mashing, hop chemistry, boiling, pitching, fermentation, maturation, filtration and storage of beer as well as fruit composition and quality of cider.
GST 111 2
Engineering and Technology  ·  B.Sc. Food Science and Technology
At the end of this course, students should be able to: 1. identify possible sound patterns in English Language; 2. list notable language skills; 3. classify word formation processes; 4. construct simple and fairly comple...
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Sounds and sound patterns in English Language (vowels and consonants, phonetics and phonology); English word classes (lexical and grammatical words, definitions, forms, functions, usages, collocations); major word formation processes; the sentence in English (types: structural and functional); grammar and usage (tense, concord and modality). Reading and types of reading, comprehension skills, 3RsQ. Logical and critical thinking; reasoning methods (logic and syllogism, inductive and deductive argument, analogy, generalisation and explanations). Ethical considerations, copyright rules and infringements. Writing activities (pre-writing (brainstorming and outlining), writing (paragraphing, punctuation and expression), post- writing (editing and proofreading). Types of writing (summary, essays, letter, curriculum vitae, report writing, note-making, etc. Mechanics of writing. Information and Communication Technology in modern language learning. Language skills for effective communication. The art of public speaking.
GET 211 3
Engineering and Technology  ·  B.Sc. Food Science and Technology
At the end of the course, the students should be able to: 1. describe and apply computing, software engineering knowledge, best practices, and standards appropriate for complex engineering software systems; 2. develop co...
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Introduction to computers and computing; computer organisation – data processing, memory, registers and addressing schemes; Boolean algebra; floating-point arithmetic; representation of non-numeric information; problem-solving and algorithm development; coding (solution design using flowcharts and pseudo codes). Data models and data structures; computer software and operating system; computer operators and operators precedence; components of computer programs; introduction to object oriented, structured and visual programming; use of MATLAB in engineering applications. ICT fundamentals, Internet of Things (IoT). Elements of software engineering.
MTH 101 2
Engineering and Technology  ·  B.Sc. Food Science and Technology
At the end of the course students should be able to: 1. define and explain set, subset, union, intersection, complements, and demonstrate the use of Venn diagrams; 2. solve quadratic equations; 3. solve trigonometric fun...
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Elementary set theory, subsets, union, intersection, complements, Venn diagrams. Real numbers, integers, rational and irrational numbers. Mathematical induction, real sequences and series, theory of quadratic equations, binomial theorem, complex numbers, algebra of complex numbers, the argand diagram. De-Moiré’s theorem, nth roots of unity. Circular measure, trigonometric functions of angles of any magnitude, addition and factor formulae.
MTH 102 2
Engineering and Technology  ·  B.Sc. Food Science and Technology
At the end of the course, students should be able to: 1. identify the types of rules in differentiation and integration; 2. recognise and understand the meaning of function of a real variable, graphs, limits and continui...
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Functions of a real variable, graphs, limits and idea of continuity. The derivative, as limit of rate of change. Techniques of differentiation, maxima and minima. Extreme curve sketching, integration, definite integrals, reduction formulae, application to areas, volumes (including approximate integration: Trapezium and Simpson's rule).
GET 101 1
Engineering and Technology  ·  B.Sc. Food Science and Technology
At the end of this course, the students should be able to: 1. differentiate between science, engineering and technology, and relate them to innovation; 2. distinguish between the different cadres of engineering – enginee...
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History, evolution and philosophy of science. engineering and technology. The engineering profession – engineering family (engineers, technologists, technicians and craftsmen), professional bodies and societies. Engineers' code of conduct and ethics, and engineering literacy. Sustainable development goals (SDGs), innovation, infrastructures and nation building - economy, politics, business. Safety and risk analysis in engineering practice. Engineering competency skills – curriculum overview, technical, soft and digital skills. Guest seminars and invited lectures from different engineering professional associations.
GET 203 3
Engineering and Technology  ·  B.Sc. Food Science and Technology
Students should be able to: 1. apply mastery of the use of projections to prepare detailed working drawing of objects and designs; 2. identify skills in parametric design to aid their ability to see design in the optimal...
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Projection of lines, auxiliary views and mixed projection. Preparation of detailed working production drawing; semi-detailed drawings, conventional presentation methods. Solid, surface and shell modeling. Faces, bodies and surface intersections. Component-based design. Component assembly and motion constraints. Constrained motions and animation. Introduction to electronics modeling. Electronics board layout preparation, Component libraries and Schematic design. Parametric modeling and adaptive design. Simulation for material optimization. Designing for manufacturing. Additive and subtractive manufacturing. Production for 3-D printing, Laser cutting and CNC machinery.Arrangement of engineering components to form a working plant (Assembly Drawing of a Plant).
GET 102 2
Engineering and Technology  ·  B.Sc. Food Science and Technology
At the end of this course, the students should be able to: 1. have a good grasp of design thinking and be obsessed with the determination to apply such to solving simple everyday and also complex problems; 2. recognise t...
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Introduction to design thinking and engineering graphics. First and third angle orthogonal projections. Isometric projections; sectioning, conventional practices, conic sections and development. Freehand and guided sketching – pictorial and orthographic. Visualisation and solid modelling in design, prototyping and product-making. User interfaces in concrete terms. Design, drawing, animation, rendering and simulation workspaces. Sketching of 3D objects. Viewports and sectioning to shop drawings in orthographic projections and perspectives. Automated viewports. Sheet metal and surface modelling. Material selection and rendering. This course will use latest professional design tools such as fusion 360, solid works, solid edge or equivalent.
GET 502 2
Engineering and Technology  ·  B.Sc. Food Science and Technology
Students will be able to: 1. describe and explain the basic concept, sources and aspects of law; 2. describe and explain the major differences between the various categories of law, courts and legal jurisdictions; 3. des...
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Common Law: its history, definition, nature and division. Legislation, codification interpretation. Equity: definition and its main spheres. Law of contracts for Engineers: Forms of contract and criteria for selecting contractors; offer, acceptance, communication termination of contract. Terms of Contracts; suppliers’ duties – Damages and other Remedies. Termination/cancellation of contract Liquidation and Penalties; exemption clauses, safety and risk. Health and Safety. Duties of employers towards their employees. Duties imposed on employees. Fire precautions act. Design for safety. General principles of criminal law. Law of torts: definition, classification and liabilities. Patents: requirements, application, and infringement. Registered designs: application, requirements, types and infringement. Company law. Labour law and Industrial Law. Business registration.
MME 202 3
Engineering and Technology  ·  B.Sc. Food Science and Technology
At the end of this course, students should be able to: 1. identify basic engineering materials such as metals, ceramics, polymers, and composites and describe their structures and properties; 2. state the structure-prope...
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Basic structure of ceramics, alloys, composites, metals, and polymers. Relationships between the structure of materials and their mechanical, electrical, magnetic, thermal, and chemical properties.
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