Home Economics

Home Economics

Home Economics is a subject offering lots more than sewing and cooking!

The Junior Certificate course covers the following topics:

· Food and Nutrition

  • · Practical Cookery
  • · Consumer Studies

· Social and Health Studies

  • · Resource Management and Home Studies
  • · Textile Studies

Students are required as part of the Junior Certificate Home Economics to complete three assessment components:

Written examination,

  • A project in the chosen optional study which has a mark allocation of 15%
  • A practical examination in food and culinary skills which is worth 35% for those taking the subject at the higher level or 45% for those choosing the ordinary level.

For more facts on Home Economics from NCCA follow this link: http://www.ncca.ie/uploadedfiles/Factsheets/HomeEc_factsheet.pdf

In Transition Year: the following options are on offer:

  • Design and Craftwork
  • Practical Culinary Skills
  • Safefood for Life - Module

Design and Craftwork

Design and Craftwork in Transition Year is a module lasting half the year. Students who studied Home Economics to Junior Certificate level are encourage to build on skills learned in the Design and Craftwork elective in Junior Certificate. Any students who previously did not study Home Economics are introduced to sewing (both hand stitching and machine sewing). Students design and make a household article, e.g. cushion, wall hanging, picture, photo frame, wall-tidy. Each class group also works at producing a piece of craft work for the school. This work is cross-curricular in collaboration with the Art Department. Examples of pieces of craft work include – Wall-hanging, School Emblem, Sports Banner etc. Click here for some examples of students' work.

Practical Culinary Skills

Transition year Practical Culinary Skills is a module lasting half the year. During the cookery module, students work in groups preparing, cooking and serving dishes suitable for a variety of different occasions.

Safefood for Life

The Safefood for Life programme is a certified food safety programme that is being delivered in St. Mary’s. The online examination Primary Certificate in Food Hygiene is certified by The Environmental Health Officer’s Association (EHOA).

Safefood for Life aims to help students develop important food safety skills and allows them to sit an online food hygiene examination at the end of the course. On completion of the online examination successful students will meet the minimum training requirements to work in the food industry.

Topics Covered:

  • Personal hygiene
  • Food contamination
  • Food delivery and storage
  • Food preparation and cooking
  • Cleaning, Design and layout of food premises

For more information on Safefood for Life follow this link: http://www.safefood.eu/en/education/ and click on the Post Primary safefood for life

The Leaving Certificate course was changed in 2002 and now involves the following:

Programme of Study

Food Studies

Food Science and nutrition
• Preparation and Processing of Food

Resource Management and Consumer Studies

• Family Resource Management
• Consumer Studies

Social Studies

• The Family in Society


Three are three electives; students take one elective from the following areas:

  • Elective 1: Home Design and Management
  • Elective 2: Textiles, Fashion and Design
  • Elective 3: Social Studies

Many students take Home Economics at Leaving Certificate level. The diversity of this subject makes it very accessible to all students, particularly those who enjoy practical work and subjects with a scientific base.

Senior Cycle - Home Economics

Brief Description:

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.

The subject 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.