UNILORIN Cut Off Mark 2022/2023, see University of Ilorin Cut-off Mark below.
Newsone reports that the University of Ilorin Cut Off Mark has been announced. Here is UNILORIN JAMB & Departmental Cut off Mark for the 2022/2023 academic session. Check the cut off marks by departments of University of Ilorin (UNILORIN).
This is to inform aspirants of the University of Ilorin that the cut off mark for candidates has been announced. Those seeking admission into UNILORIN are to check the current UTME Cut off mark for UNILORIN for all courses on this page.
UNILORIN has announced the cut-off mark expected of candidates who are applying for admission into the school. If you meet the cut-off point, UNILORIN would likely grant you admission provided your O’Level result is good enough.
UNILORIN is one of the best tertiary institutions in the country however, they have a fixed cut off mark for all admission seekers into the school. Candidates who have scored up to that in the Joint Admissions and Matriculations Board (JAMB) Unified Tertiary Matriculations Examinations (UTME).
UNILORIN Cut off Mark 2022
The current UTME Cut off Mark for UNILORIN is 180. The University of Ilorin is inviting candidates who made UNILORIN their first choice in the recently concluded UTME for admission into their department of choice.
UNILORIN also has supplementary forms for candidates who did not meet the minimum cut off point for their department. Candidates are expected to have at least 5 Credits in their WASSCE or NECO Result in addition to scoring at least 180 in the UTME. That is the current cut off mark for all the departments in UNILORIN. Candidates who wish to apply for admission into University of Ilorin should read about UNILORIN Post UTME and also visit UNILORIN Portal.
UNILORIN Departmental Cut Off Mark
UNILORIN Departmental cut off mark is 180. Subsequent changes to this cut off mark will be updated on The University of Ilorin website. It has been stated that only candidates who put UNILORIN as their first choice are eligible to apply.
