Home Economics is taught at Junior and Senior level, following the D.E.S syllabus in both areas. The new social and scientific course has a practical element built in with the Department of Education assignments recorded in a coursework journal and worth 20% of Leaving Certificate marks. The textiles and craft room is equipped with 12 new sewing machines and textiles equipment for use by students during practical classes. Classrooms are equipped with a teacher computer and projector and the use of ICT in Home Economics lessons is highly promoted. When available, Home Economics students can use the school computer room for individual research and projects. The internet is used for investigating Leaving Certificate assignments and researching designs for creative crafts. We are constantly building up resources by purchasing up to date magazines, books and DVD’s.
1st Years: All teachers followed a common agreed core of subjects from the Junior Certificate scheme. These consisted briefly of basic nutrition, physiology and textiles. We cooked a set list of dishes and a Packed Lunch Competition was held in November where students used their new culinary skills to impress. Winners of the Packed Lunch Competition were Emily Murtagh, Sheena O’Donnell and Nadia Smith. First years also completed a textiles module where they enjoyed learning to stitch creatively while also appreciating the development and production of fibres and fabrics. Most students designed, stitched and completed a cushion to display a selection of hand and machine stitches.
2nd Years: Junior Certificate Project work was completed. This year we have again completed the craft option where students designed and produced a variety of craft items including cushions, draught excluders and blankets. Students produced support design folders showing the progression of their work; many of whom used ICT in its completion. The study of food commodities was completed also in second year.
3rd Years: The Practical cookery exam was completed which is worth 35% at higher level and 45% at Ordinary level. Third year students also completed the theory element of the course.
4th Year: For TY, Home Economics focused on the development of various cookery skills, which students will carry forward for later life. Students cooked various sweet and savoury dishes e.g. paprika chicken, chicken fried rice, choc-chip muffins, rock buns, stir-fry’s, pizza, and chocolate caramel slices. Students kept a folder of their recipes each week and evaluated each dish. This module in TY also covered basic nutrition and healthy eating guidelines. This year TY students also participated in a group work “cupcake challenge” where they designed, planned, prepared, baked and decorated a new and original cupcake.
5th and 6th Years: Social and Scientific course is implemented over two years. The fifth year students completed all 4 of the compulsory leaving certificate assignments. They completed a practical cookery class in relation to each assignment where this year they were challenged to make homemade bread, marinade meat and cook and serve healthy meals for pregnancy and diabetes. The assignment journals are sent to the DES for marking in November. Sixth year students studied the Social Studies elective this year.
LCA: Leaving Certificate Applied students took part in some very interesting projects this year. One was a coffee morning in early December held by the 5th year LCA students. Students prepared, baked and decorated a selection of cakes, tarts and tray bakes. They invited their teachers to attend the very successful event which was thoroughly enjoyed by all. The 6th year students completed module 3 and 4 this year. They participated in a tourist trail of Dublin city where they went on the Viking Splash tour bus and gained a great insight into the history of Dublin on and off the waterways. They then took a walking tour of Dublin and experienced some of the reminders of the 1916 rising along with soaking up atmosphere in Stephens Green and admiring the street entertainment on Grafton Street. They also completed the cookery exam in May where they prepared, cooked and served a variety of sweet and savoury dishes.