This study focused specifically on determining the extent to which duration of vocational training influence university graduates job performance in baking and computer business enterprises respectively. In achieving this, two research questions were raised and two research hypotheses were formulated to guide the study. The study adopted a descriptive survey design. The population of this study include a total of 123 baking business and 208 computer business centres in the Area. Out of this population, a proportionate stratified sampling technique was used to select 10% resulting in the selection of 12 baking and 21 computer business centres. A simple random sampling technique was adopted to select 36 and 63 graduate-workers from baking and computer business enterprises respectively, resulting in a sample of 99 respondents. A rating scale was used as the instrument for data collection. The instrument was administered by the researchers. The data obtained, were analysed using descriptive statistics, while the hypotheses were tested at .05 level of significance using one-way analysis of variance (One-Way ANOVA). The results of the analysis revealed that duration of vocational training influenced university graduates job performance in baking and computer business enterprises respectively. Discussions, conclusion and recommendation were all made based on the findings of the study.
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