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Leaving Cert Home Economics

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General Information

Home Economics- Scientific and Social

This is an applied course that mixes theory with practical skills. The aim of the course to to develop students knowledge , competency and skills for their personal life and the environment. The course focuses on the physical,emotional,economical and social needs of the community family and the individual.

The syllabus is common to both higher and ordinary levelswith higher level students having to complete some extra sections. Higher level students will be expected to have a better understanding of concepts and proficiency of skills.

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

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. 
 
Download Past Papers

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