Number of classes per week: 5
Expected hours of homework/outside study per week: 2.5 hours (min)
Course Outline:
| Core Units
1. Food Studies 2. Resource Management and Consumer Studies 3. Social Studies |
Elective Units (Choose one)
1. Home Design and Management 2. Social Studies |
Assessment:
Food Studies Practical Coursework Journal: 20% of Final Grade.
Five assignments will be issued to the school at the beginning of Fifth Year. Students are required to complete four of the five assignments (these are common to Higher and Ordinary Level) The complete Food Studies Practical Coursework Journal must be submitted for examination in November of Sixth Year.
Areas of Practice:
- Application of Nutritional Principles
- Food Preparation and Cooking Processes
- Food Technology
- Properties of Food
- Comparative Analysis including Sensory Analysis
Exam Paper: 80% of Final Grade.
The exam is 2 hours 30 minutes in duration. Structure:
- Section A: 12 Short Questions – do 10 (6marks each)
- Section B: Compulsory question 1 (80 marks), 4 other long questions – do 2 (50 marks each)
- Section C: Elective (80 marks)
Skills Required:
Time management, organisation, discipline to work independently, problem solving, adaptability, analysis and application, investigation, and a strong work ethic.
Future Prospects:
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, education and tourism.
