Home Economics

 

Staffing

Ms T Bergin (Subject Co-ordinator)
Ms S Garnett

Subject Overview 

Home Economics has a direct relevance to the present and future life of every young person. It is a subject through which students learn how to take care of themselves, others, their home and their environment.

Home Economics combines aspects of Science, Nutrition, Consumer and Social Studies as well as practical Culinary and Textile Skills. Students learn about the inter-relationships between diet, health, family, home and resource management.

Home Economics provides students with knowledge, understanding, skills and attitudes necessary for managing their own lives, for further and higher education and work (Food Industry, Clothing Textile and Craft Industries, Tourism and Social and Health Services).

Junior Cycle

The syllabus structure consists of two sections:

A common course of five areas of study:

  1. Food Studies and Culinary Skills
  2. Consumer Studies
  3. Social and Health Studies
  4. Resource Management and Home Studies
  5. Textile Studies

 One optional study from a choice of three:

  1. Childcare
  2. Design and Craftwork
  3. Textile Skills

The subject is assessed as follows:

 

Areas of assessment

Higher Level

(% of total grade)

Ordinary Level

(% of total grade)

Written Exam

50%

40%

Food and Culinary Skills Exam

35%

45%

Optional Study Project

15%

15%

Cross-Curricular Links

Home Economics is beneficial when studying the following subjects: Art, Business Studies, CSPE, English, Geography, Materials Technology Wood, Maths, Religion, Science, SPHE and Technical Graphics.

Click here to visit Junior Cycle  curriculum.

Transition Year

Food and Culinary Skills Module

Aims:

  • To provide students with the practical skills necessary to prepare, cook and serve a range of sweet and savoury dishes while observing key hygiene and safety factors.
  • To build on students knowledge of healthy food choices and the relevance of this to their present and future health.
  • To encourage students to develop their ability in using resources (time, money, skills etc.) effectively, which will enable them to become skilled consumers.
  • To foster in students teamwork, a sense of responsibility and co-operation whilst building confidence in their practical cooking ability.

Students will achieve these aims through the preparation, cooking, serving and evaluation of a selection of popular dishes:

   

Banoffi Pie

Leek and Potato Soup and Garlic Bread

Brownies

Spaghetti Bolognese

Chocolate Chip Cookies

Spicy Mexican Chicken Fajitas

Muffins

Thai Green Chicken Curry and Rice

Sponge Sandwich

Yeast Based Pizza

 Senior Cycle

The syllabus structure consists of two sections:

  • A core of three areas of study:
  • Food Studies
  • Resource Management and Consumer Studies
  • Social Studies
  • Study of one elective from a choice of three:
  • Home Design and Management
  • Textiles, Fashion and Design
  • Social Studies

 The subject is assessed as follows:

 

Areas of assessment

Higher Level and Ordinary Level

(% of total grade)

Written Exam

80%

Food Studies Journal

20%

 Cross-Curricular Links

Home Economics is beneficial when studying the following subjects: Accountancy, Art, Biology, Business Studies, Chemistry, Construction Studies, DCG, English, Geography, Maths, Physics and Religion.

Click here to visit Senior Cycle curriculum.

Career Opportunities 

Nutritionist

Sugar Craft

Fashion Design

Dietician

Artisan Industry

Stylist

Chef

Food Stylist

Interior Design

Food Safety

Food Writer/Blogger

Home Economics Teacher

Baker

Product Development

Childcare