Leaving Cert Home Economics

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Leaving Cert Home Economics helpful information:

General Information

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. 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.

Content

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.

Core

Food studies
Resource management and consumer studies
Social studies

Electives
The elective allows students the opportunity to undertake a more detailed study of one area of the core.

There are three electives, from which one may be chosen:

Home design and management
Textiles, fashion and design
Social studies

Assessment

Leaving Certificate Home Economics-Scientific and Social is assessed, at Ordinary and Higher level, as follows:

A terminal examination paper
An assessment of the practical components of the programme, that is the food studies from the core area and the textiles, fashion and design elective (where applicable).

Examination paper 80%
Core: 60%
Electives: 20%

Assessment of practical coursework 20%

Download Past Papers

Higher Level
2012
2011
2010
2009
2008
2007
2006
2005

Ordinary Level
2012
2011
2010
2009
2008
2007
2006
2005

M.S. HL
2012
2011
2010
2009
2008
2007
2006
2005

M.S. OL
2012
2011
2010
2009
2008
2007
2006
2005

Statistics

Did you know?

Home Economics is a very common subject among students at Leaving Cert and is far more popular with girls than boys. There is a perception that this subject is an easy subject to do well in however only 9% of students get an A in this subject. Students who perform well in this and would like to pursue a career in teaching Home Economics can if points allow them do it at St Angelas in Co Sligo.

The subject covers a wide range of topics from resource management, food studies, social studies and consumer studies to electives such as home design and management and fashion and design. Up to 20% of the final grade is achieved before sitting the actual examination by completing practical coursework, this can be very beneficial to students.

In 2010 a total of 8982 students took Home Economics S&S at Leaving Cert. 8296 girls took Home Economics S&S at Leaving Certificate at higher level while 686 boys did Home Economics S&S at Higher Level in 2010.

9% of students got an A
31.1% of students got a B
35.2% of students got a C
21.8% of students got a D
3% of students failed

Exam Breakdown

Past Exam Breakdown Higher Level

Home Economics Leaving Cert Higher
HOME ECONOMICS – SCIENTIFIC AND SOCIAL Leaving Cert Higher Level Topics- 2 hours 30 minutes -280/320 marks total
Written examination: 400 marks
Pre-submitted Research Study Report: 100 marks
Section A	There are twelve questions in this section.
	Candidates are required to answer any ten questions.
	Each question carries 6 marks.
Section B	There are five questions in this section.
	Candidates are required to answer Question 1 and any other two questions.
	Question 1 is worth 80 marks.
	Questions 2, 3, 4 and 5 are worth 50 marks each
Section C	There are three questions in this section.
	Candidates are required to answer one elective question to include
	part (a) and either part (b) or part (c).
	Candidates who submitted Textiles, Fashion and Design coursework for
	examination may only attempt Question 2 from this section.
	Electives 1 and 3 are worth 80 marks each. Elective 2 is worth 40 marks.
YEAR	2010	2009	2008	2007	2006	2005
Section A	Short Questions	Short Questions	Short Questions	Short Questions	Short Questions	Short Questions
	digestion of proteins	dextrinisation	protein peptide bond	methods of how protein can be denatured	Fatty Acids	Proteins
	three properties of sugar	vitamin necessary for the absorption	function of potassium	digestion of carbohydrates	Basal Metabolic Rate	functions of lipids
	functions of folate (folic acid)	specific dietary guidelines for a person with diabetes.	How does osteoporosis affect the body	sources of calcium in diet	Define Coeliac condition	biological functions of water
	functions of energy in the body	three properties associated with eggs and food preparation	pasteurisation of milk	factors that inhibit the absorption of calcium	factors that contribute to the spoilage of fish	effects of Ultra-Heat Treatment (UHT) on milk
	processing of cheese	processing of milk	three cereals grown for food production	eggs	EU grading classes used for fruit and vegetables	why a food manufacturer might use sensory analysis testing
	two types of pastry	fermentation.	fungi in food production	diagram of a bacterial cell	Classify soups	uses of micro-organisms in food production
	function of two of the physical conditioning agents	physical changes that occur during the cooking of food	three different classes of food additives	methods of cooking	conditions required for the growth of moulds	career opportunities in the food industry
	three benefits of implementing a HACCP system.	sensory analysis in the food industry	different items of nutritional information	functions of An Bord Bia	commercial methods of freezing	food additives
	function of parts of the refrigerator	purpose of resource management	microwave oven	Omega-3 fatty acids	Supplementary Welfare Allowance	refrigerator
	three desirable performance properties in textiles	merchandising techniques used by retailers	consumer research	Small Claims Procedure	Insurance	management process
	how borrowers are protected by the Consumer Credit Act (1995)	Social insurance payments	national housing policy	Fire Safety (Domestic Furniture) Order	Office of Consumer Affairs	compulsory deductions from pay
	information symbols convey to the consumer	renewable energy sources.	Hire Purchase Acts	mortgage interest rates	safety considerations for textiles for household purposes	recent trends in housing developments
Section B
Ques 1	Breakdown of Irish food and drink exports, 2008	Nutrition Balanced Diet	Fatty Acids	Folic Acid Food Fortification	Human Meat Consumption 2002	Sources of Carbohydrate in the Irish Diet
Ques 2	Fish and Nutrition	Food safety and small business	Fruit and vegetables Nutrition	Coronary Heart Disease	More than one in three Irish women do not get enough calcium	Nutritional Value of Fresh, Frozen and Canned Peas
Ques 3	Preserving food to extend its shelf lif	Pesticides and Microbes	food poisoning	characteristics of foods	convenience foods	The microwave cooker has become an integral part of the kitchen
Ques 4	effective management of financial resources	kitchen appliances	Developments in housing are influenced by lifestyle patterns and demographic trends	Refrigeration appliances	Family try to apply a management system	Studies show that impulse buying can account for 65% of purchases in supermarkets
Ques 5	Family in Modern Society	Marriage rights and responsibilities	Size of households	‘Special needs’	Irish Constitution (Article 41) the State recognises the family as the natural, primary and fundamental unit group of society	Parents / legal guardians have the primary responsibility for the upbringing and development of their children
Section 3
Elective 1 - Home Design and Management	Interior Design/Ergonomics	Self-building	House planning for efficiency	Housing Sector in Ireland	Alternative methods of heating the home	planning the interior design of their home
	water treatment	Higher fuel prices, lower incomes and poor energy efficiency	Thermal comfort	selecting floor coverings for a family home.	Design of modern housing.	number of private rented dwellings almost doubled between 1991-2002
	housing provision	factors to be considered when choosing furniture	Domestic Electricity Devices	Sustainable energy	Good lighting is an essential part of successful interior design	types of plastic used in the home
Elective 2 - Textiles, Fashion and Design	right festival gear	Today’s consumer demands drive tomorrow’s fashion.	Fabric Properties	sportswear	Well designed clothes	Clothing design aims to produce a garment that is aesthetically pleasing and fit for its purpose
	blended fabric	The elements of design	fibres and synthetic fibres	Raw materials such as wool and linen have been used in Irish Fashion for centuries.	fabric made from manufactured fibres	Knitted fabrics are a popular choice for Autumn and Winter fashion collections
	Irish clothing industry has maintained international recognition.	knitted fabric	modify a commercial pattern	The Irish clothing and textile sector has evolved f	Irish men have become increasingly fashion conscious	impact of industrial influences on the clothing industry
Elective 3 - Social Studies	Poverty in Ireland	‘Ireland is now facing the most severe economic downturn and unemployment crisis since the 1980’s.’	House planning for efficiency	1990s has seen significant changes in the employment opportunities	While Ireland has become increasingly wealthy in recent years, it still has one of the highest levels of income inequality in the EU	Volunteering
	factors affect attitudes to work	A rapidly changing society makes new demands on the State to deliver a school that reflects the diversity of the community it serves	‘Despite almost a decade of economic boom, Ireland still has a large proportion of people at risk of poverty.’	groups of people who have difficulty in securing employment	‘Almost 60% of the Irish population now live in urban areas’.	Employment is expected to grow by 23,0000 while unemployment will average 5%.
	education as a preparation for work	How do age and (b) gender impact on a person’s choice of leisure activities	Requirements for childcare vary depending on family circumstances.	value of leisure in today’s society	the accessibility of education	Education provision should accommodate students with different needs

Past Exam Breakdown Ordinary Level

HOME ECONOMICS – SCIENTIFIC AND SOCIAL Leaving Cert Ordinary Level Topics- 2 hours 30 minutes -280/320 marks total
Written examination: 400 marks
Pre-submitted Research Study Report: 100 marks
Section A: There are twelve questions in this section.
	Candidates are required to answer any ten questions.
	Each question carries 6 marks.
Section B: There are five questions in this section.
	Candidates are required to answer Question 1 and any other two questions.
	Question 1 is worth 80 marks.
	Questions 2, 3, 4 and 5 are worth 50 marks each
Section C: There are three questions in this section.
	Candidates are required to answer one elective question to include
	part (a) and either part (b) or part (c).
	Candidates who submitted Textiles, Fashion and Design coursework for
	examination may only attempt Question 2 from this section.
	Electives 1 and 3 are worth 80 marks each. Elective 2 is worth 40 marks.
YEAR	2010	2009	2008	2007	2006	2005
Section A: Short Questions
	elements found in proteins	effects of heat on starch	elements found in lipids (fats).	sources of protein	sources of lipids (fats)	elements found in protein.
	biological functions of carbohydrates	in relation to the digestion of lipids (fats	digestion of protein	elements found in carbohydrates	Basal Metabolic Rate	primary protein structure.
	properties of lipids (fats):	changes that have taken place in Irish eating habits	classes of vitamins	Digestion of Carbohydrates	Salivary amylase starts the digestion	types of fatty acids
	vitamins	functions of Vitamin C in the body.	‘Balanced Diet’	function of iron in the body.	functions of calcium	function of folate (folic acid).
	current nutritional guidelines	factors that influence the amount of energy required by the body	different methods of processing used to make milk safe	dietary requirements of a lacto-vegetarian diet	healthy eating guidelines	energy requirements of adults.
	government departments or agencies that have a role in the food and drinks industry	food preservation	major Irish food exports/imports	wheat grain	nutrients found in eggs.	preparing vegetables
	types of flour used in home baking	chemical changes that occur in food	‘fortified’ in relation to food processing	diet-related condition	convenience foods	why food is processed.
	food additives	lacto-vegetarian.	guidelines that should be followed when preparing and / or cooking fruit	preservation vegetables	packaging materials	Classify fresh fish
	purpose of labelling on household cleaning agents	fibres commonly used in the manufacture of household textiles	renewable energy resources	statutory organisation	classes of cheese	effects of cooking on meat.
	advantages of planning a household budget	packaging material	forms of credit.	Gross income	electrical appliances	purpose of family resource management.
	technological developments have contributed to greater efficiency	Net income	types of insurance that a consumer	fabric properties	methods of paying for goods and services.	caring for fabrics.
	in the management of the home	hire purchase	selecting small electrical appliances	budgeting	consumer rights	consumer responsibilities.
Section B
Ques 1	whole milk and semi-skimmed milk	sugars to less than 10% of total energy intake	the iron content, per average serving	eating habits of males and females	Jumbo Porridge Oats’	Nutritional Comparison of Ingredients
Ques 2	Meat/Creat a menu	daily food intake	eating more and more food away from home	obese children	Fish	daily diet
Ques 3	preservation is of food to decay	range of appliances in the home	‘Government plans measures to deliver affordable housing’.	microwaves	Family Budgets	Food poisoning
Ques 4	Purchasing a washing machine	Textiles for clothing and household purposes	Consumer rights	Consumers	Family structures	Weekly budget
Ques 5	The effects of disadvantage can last a lifetime	the roles of older people	‘Marriage is one of the oldest institutions	Adolescence	Ageing Population	Family structures
Section 3: Elective 1 - Home Design and Management
	The diagram below shows the floor plan of a two-bedroom house	re-decoration of 20 yr-old home	House planning for efficiency	heating system in houses	Design and Build of house	planning the design of their home
	Awareness of energy efficiency has increased significantly in recent years.	good lighting system is essential in every home	Colour is one of the easiest ways to create your own style	interior design of a house	nameplate appliance	floor coverings
	Floral prints, checks and stripes are examples of pattern used in interior design.	housing requirements	Electricity and natural gas bills are issued periodically to all households	good ventilation.	wall finishes factors	house purchase scheme
Elective 2 - Textiles, Fashion and Design
	Fashion/Clothing Design	Casual, front-zipped jacket with fur-lined, drawstring hood and two pockets	Easy-to-Sew Unisex Cargo Pants/Shorts	office dress	sports kit	Leisure wear is essential in a teenagers
	Cottage Industries	Natural fabrics are frequently used by fashion designers	profile of a synthetic / man-made fabric	Modern fabrics	natural fibres	influence clothing
	Synthetic and regenerated	Commercial patterns are available in a wide variety of styles and sizes	term ‘trendsetters’	small businesses in the design / manufacture of clothing in Ireland.	media influences of clothing	man-made fabrics
Elective 3 - Social Studies					Elective 3 - Social Studies
	Unemployment	population in rural Ireland	Female labour-force participation increased sharply	IIreland has undergone many social and economic changes in the past few decades. These changes have had an impact on family life	‘There were 53,200 males and 32,400 females unemployed in the second quarter of 2005.’	The number of women in the labour force has increased significantly. In 2002 the female participation rate was 49%.
	childcare standards at crèches and Montessori schools	Many aspects of a person’s life are affected and influenced by the work that they do.’	Second level education in Ireland has undergone significant change	‘The proportion of people at risk of poverty in Ireland was one of the highest in the EU in 2004.’	childcare facilities are required in modern society.	In to-day’s society the need for leisure time is greater than ever.
	home care duties can affect women	‘Poverty is more than not having enough money for material things.’	Define leisure	Voluntary workers play a major role in today’s community.	‘Education is a life long experience’.	community- based employment schemes

Paper Layout

Home Economics Higher Level

Marks: 320

Time Allocated: 2 Hours and 30 Minutes

Higher Level Paper

Marks 280/320 – Students who complete the textiles elective will be marked out of 280 marks , those who choose the other electives will be marked out of 320 marks.

The paper consists of three sections.

Section A

Section A carries 60 marks and consists of short questions students must answer ten out of the twelve questions asked. Each question carries 6 marks. It is advised that students should spend no more than 28 minutes on Section A.

Section B

Section B carries 180 marks, students must answer question 1 and any two of the other four questions asked. It is advised that students should spend no more than 37 minutes on each question 1 on Section 2.

Question 1 is compulsory and may be a question on any of the three sections i.e. Food Studies, Social Studies or Resource Management / Consumer Studies.

In addition, you must answer 2 of the 4 remaining questions.

There will be at least one question on each of the three sections plus one other question from any of the three sections. You should spent no more than 24 minutes each on the other two questions in Section 2.

Section C

Section C carries 80/40 marks dependent on the elective chosen. Candidates who submitted Textiles, Fashion and Design coursework for examination may attempt only Question 2 from this section.

There are three electives:

Textiles,fashion and design (40 marks)
Social Studies (80 marks)
Home Design and Management (80 marks)

It is advised that students should spend no more than 37 minutes on Section C.

Home Economics Exam Breakdown:

Duration of Exam: 2 hours 30 minutes (150 minutes).
Total marks for exam 320 marks.

Please note students must attempt ten questions from twelve questions from Section A, answer question 1 and any other two questions from Section B and one from section C.

Section A

60 Marks
28 minutes
Section B:

Question 1

80 Marks
37 minutes
Section B:

Question 2 & 3

50 Marks
24 minutes

Section C: Electives: Answer one elective question from this section. Candidates who submitted Textiles, Fashion and Design coursework for examination may attempt only Question 2.

Elective 1:

80 Marks
37 minutes