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Home Economics

 

Subject Overview

The Home Economics syllabus provides students with knowledge, understanding, skills and attitudes necessary for managing their own lives, for further and higher education and work. The learning experiences in home economics develop flexibility and adaptability in students, prepare them for a consumer-oriented society and provide a learning foundation for a wide range of careers in food, textiles, science, design, social studies and tourism.

HE3

HomeEconomics

It is an applied subject which combines theory with practice with a key focus on the management of resources (material and human) to meet the physical, emotional, intellectual, social and economic needs of the individual and the family. The study of home economics emphasises the interdependent relationships that exist between individuals, families and their immediate and distant environments.

Junior Certificate

  • Five core areas that all students study:
  • Food studies and culinary skills
    • Healthy eating
    • Special diets
    • Hygiene/storage
    • Preparation & cooking/ culinary skills
    • Preservation
  • Consumer studies
    • Rights & responsibilities
    • Money management
    • Shopping
    • Advertising
  • Social and health studies
    • Personal Hygiene
    • The teeth
    • Systems of the body e.g. respiratory
    • Becoming an adult
    • Health hazards
  • Resource management and home studies
    • Management of the house
    • Design in the home & Room planning
    • Technology in the home
    • The environment
    • Safety & first aid
  • Textile studies
    • Textiles in clothing & in the home
    • Fibres & fabrics
    • Textile care & skills
  • One optional study: We generally choose Design and craftwork
    • Craft in Ireland
    • Craft Skills
    • Textile crafts
    • Students make a craft item

Assessment:

  • Continuous assessments through class tests.
  • In house assessments at the end of each year.

State Assessment:

  • Written exam: at the end of the third year.
  • Elective Study Project: Students design and make a simple craft item (e.g. wall hanging, cushion cover) and an accompanying folder. Examples of expected craft skills include embroidery, patchwork, appliqué.
  • Food Studies Practical Exam: Students will be told what they will cook at least two weeks in advance to allow them time to practice and develop confidence. Most examined dishes have already been practiced by students in first or second year. An external examiner visits for this.

For Junior Certificate, the percentage of marks awarded to each area depends on the student’s level:

Areas of assessment: Higher Level Students Ordinary Level Students
Written state examination 50% 40%
Elective Study Project 15% 15%
Food Studies Practical Exam 35% 45%

Leaving Certificate

The syllabus is divided as follows:

  • Three core areas that all students study (60% of total marks)
  • Food Studies
    • Food Science &Nutrition
    • Diet & Health
    • Irish Food Industry & commodities
    • Preparation & cooking
    • Processing, packaging, and additives
    • Microbiology
    • Resource Management and Consumer Studies
      • Household finance
      • Technology in the home
      • Textiles in the home
      • Consumer studies
      • Social Studies
        • The Family Unit
        • Marriage
        • Family Law
  • One elective area from a choice of three (20% of total marks). The Elective we choose is Social Studies
    • Education
    • Work
    • Leisure
    • Unemployment
    • Poverty

Assessment:

  • Continuous assessments through class tests.
  • In house assessments at the end of each year.

State Assessment:

  • Written exam: at the end of the two year course (80% of total)
  • Food Studies Practical Coursework Journal (20% of total).

The briefs for the journal are issued near the beginning of the first year of the two year course. Closing date for coursework submission is generally early November of Leaving Certificate year.

Careers

Health:

Community health organisations such as government health departments

Health promotion and nutrition agencies e.g. sports dietician, nutritionist.

The food industry

Restaurant management , chef, cook, baker, waitress/waiter.

Environmental Health Officer

Food critic

Sensory Analysis and development of new foods/products

Social Studies:

Social Care

Childcare

Early childhood education

Counselling

Civil Servant in related government departments

Resource Management and Consumer Studies:

Retail psychologist

Consumer research/protection

Money Advice and Budgeting Services

Environment related career

Textiles Studies:

Fashion and design

Seamstress/dressmaker

Fabric construction

Interior design

Useful Links:

www.fsai.ie

www.indi.ie/fact-sheets

www.hse.ie/nutritioninfo

www.who.int

www.ndc.ie

www.irishheart.ie

www.diabetes.ie

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Application Forms 2018

Now available from the school office

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Contact Details

Name:   Our Lady's College
Phone:

+353 (0)41 9831219
+353 (0)41 9831786

Fax: +353 (0)41 9832809
Address: Greenhills, Drogheda, Co. Louth, Ireland, A92 VP28
E-mail:

office@ourladys.ie

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