Ms P Bergin (Subject Co-ordinator)
Ms R Hession
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).
The syllabus structure consists of two sections:
A common course of five areas of study:
- Food Studies and Culinary Skills
- Consumer Studies
- Social and Health Studies
- Resource Management and Home Studies
- Textile Studies
One optional study from a choice of three:
- Design and Craftwork
- Textile Skills
The subject is assessed as follows:
Food and Culinary Skills Examination
Optional Study Project
Home Economics is beneficial when studying the following subjects: Art, Business Studies, CSPE, English, Geography, Materials Technology (Wood), Mathematics, Religious Educaton, Science, SPHE, and Technical Graphics.
Click here to visit Junior Cycle curriculum.
Junior Cycle Specification
Home Economics aims to develop students’ knowledge, attitudes, understanding, skills, and values to achieve optimal healthy and sustainable living for every person both as an individual and as a member of society.
Students develop practical food and health literacy skills so that they are enabled to adopt a healthy lifestyle and make informed decisions that positively impact their health and wellbeing as individuals as well as within their families and society.
Home Economics nurtures students’ resourcefulness, innovation, adaptability, and competency as consumers. It develops students’ creative design and textile skills. Home Economics develops students who are environmentally conscious and dedicated to a sustainable and responsible way of life.
The assessment of Home Economics for the purposes of the Junior Cycle Profile of Achievement (JCPA) will be comprised of two Classroom-Based Assessments, a practical food skills examination, and a written examination. All assessments will be at a common level.
The practical food skills examination and the written examination will be marked by the State Examinations Commission.Transition Year
Food and Culinary Skills Module
- 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, and skills) effectively which will enable them to become skilled consumers
- To foster in student’s 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:
The Home Economics Scientific and Social syllabus provides students with knowledge, understanding, skills, and attitudes necessary for managing their own lives as well as for further and higher education and work. The learning experiences in Home Economics develop flexibility and adaptability in students, preparing them for a consumer-oriented society and providing a learning foundation for a wide range of careers.Subject Content
Home Economics is an applied subject combining theory with practice. It is concerned with the management of resources (material and human) to meet the physical, emotional, intellectual, social, and economic needs of individuals and families. The study of Home Economics emphasises the interdependent relationships that exist between individuals, families, and their immediate and distant environments.
The Leaving Certificate course is a continuation of the Junior Certificate course. While not essential, it is beneficial to have studied this subject to Junior Certificate level. The syllabus is based on a core of three areas of study that is studied by all students and one elective area from a choice of three.
Food Studies - 45%
Resource Management and Consumer Studies - 25%
Social Studies - 10%
Home Design and Management - 20%
Textiles, Fashion and Design - 20%
Social Studies - 20%
The elective areas are extensions of the core areas and provide students with the opportunity to study certain topics in more depth.
Students complete a practical Food Studies Journal following research of briefs issued annually by the Department of Education and Skills each year which is worth 20% of their grade. There will also be a written examination.
There are a large number of career opportunities relating to the study of Home Economics including: B.Ed Home Economics (Teaching), Interior Design, Social Care, Tourism and Catering, Childcare, Fashion Design, Food Product Development, Nutritionist, Dietician, Chef, Baker, Food Stylist, Interior Design, and Environmental Health Officer. Click here to visit Senior Cycle curriculum.
Home Economics is beneficial when studying the following subjects: Accountancy, Art, Biology, Business Studies, Chemistry, Construction Studies, Design and Computer Graphics, English, Geography, Mathematics, Physics, and Religious Education.