LAUTECH Departmental Cut-Off Mark For All Courses 2023

Ladoke Akintola University of Technology (LAUTECH) stands as a beacon of academic excellence in Nigeria, offering a diverse array of undergraduate and postgraduate programs across various fields. One crucial aspect of gaining admission to this esteemed institution is meeting the minimum cut-off mark specified for each department, determined by the Joint Admissions and Matriculation Board (JAMB) Unified Tertiary Matriculation Examination (UTME). In this blog post, we’ll delve into the departmental cut-off marks for the 2023 academic session and guide aspiring students on how to calculate their UTME scores effectively.

LAUTECH Departmental Cut-Off Marks for 2023:

The following table provides an overview of the departmental cut-off marks for various courses at LAUTECH for the 2023 academic session:

Department Cut-Off Mark
Accounting 180
Agricultural Economics 170
Agricultural Extension and Rural Development 170
Agricultural Engineering 180
… (Complete list in the provided table)

Calculating Your UTME Score:

Your UTME score is a critical factor in determining your eligibility for admission. It is computed by summing up your scores in the four subjects you take during the JAMB UTME. Since each subject is scored out of 400, the maximum UTME score achievable is 1600. To calculate your UTME score, follow these steps:

  1. Add up your scores in each subject (e.g., English, Mathematics, Chemistry, Physics).
  2. Divide the total by 4.

For example, if your scores are 200 in English, 250 in Mathematics, 200 in Chemistry, and 150 in Physics, your UTME score would be calculated as follows: (200 + 250 + 200 + 150) / 4 = 200.


Aspiring students, armed with this information, can now navigate the admissions process at LAUTECH more confidently. Ensuring that you meet the departmental cut-off mark is the first step towards securing a spot in your desired program. Best of luck to all future LAUTECH students on their academic journey!

Originally posted 2023-11-10 09:47:06.

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