The University of Rwanda (UR) has officially released the second batch of admission results for undergraduate programs in the 2025–2026 academic year, opening another window of opportunity for thousands of aspiring students across the country.
According to a statement from the Office of the Vice Chancellor, all successful candidates can now access their acceptance letters through the UR admissions portal.
“Admitted students are encouraged to confirm their admission by registering between October 22 and October 31, 2025,” said Acting Vice Chancellor Assoc. Prof. Didas Kayihura Muganga.
He emphasized that failure to register within the stated period would result in forfeiting the admission slot to candidates on the waiting list. The newly published criteria also include cut-off aggregates for each program, reflecting competitive entry standards across UR’s seven colleges.
The College of Science and Technology (CST) recorded some of the highest cut-offs, with the Bachelor of Architecture requiring over 84% and the Industrial Design program demanding nearly 80%.
In the College of Business and Economics (CBE), admission into Business Technology and Accounting and Finance programs stood at approximately 76% and 75% respectively. Education programs under the College of Education (CE) required no less than 75% in relevant science subjects.
Health-related programs maintained equally rigorous thresholds as the College of Medicine and Health Sciences (CMHS) listed midwifery, nursing, and mental health nursing with admission scores ranging between 0.84 and 0.85.
Kayihura noted that some qualified candidates who were not placed in their first-choice programs had been provisionally admitted to other courses based on available space. “This ensures that merit remains the guiding principle while maximizing opportunity for all deserving applicants,” he said.
UR urged all admitted students to regularly check the university website for detailed cut-off marks, program placements, and additional updates regarding the registration process.
