lc home ec assignments 2024

Complete Guide: H1 Leaving Cert Home Economics

We’re very excited to present our work on Home Economics (Higher Level). The contents of are detailed below. This is a distilled set of notes with a small section on H1 past paper answers. It is 132 A4 pages (27,000 words) of only the most relevant insights for your H1 .  We know how hard it can be, and it is our passion to make it easier for the students who come after us. Our team, composed of people who got 625+ points, teachers and State examiners, distilled our own best notes, sample answers and tips, so that you don’t have to fight these battles on your own or reinvent the wheel. Whether you want 625 points, or to simply maximise your points, this will – guaranteed – have useful insights to make your life easier.  If you are unhappy with the product, contact us within 2 weeks of purchase and we will issue a refund in full.

This guide does not include the project and focuses on one Elective only, Elective 3.

This is our first edition of the Home Economics notes, so we’re currently offering them at a special price of 29 euro .

With our Home Economics guide, you will get:

✔priority access for Leaving Cert study advice. Email [email protected] with your query

✔notes as detailed below

Contents of H1 Leaving Cert Home Economics Guide

Introduction Course Breakdown Exam Breakdown General Advice

Core area 1: Food Studies

Food Choice

Protein Chemical Structure Peptide Links Structure of Proteins Classification of Proteins Biological Value of Protein Complementary Role / Supplementary Role Properties of Proteins Effects of Dry and Moist Heat Absorption of Protein Deamination Digestion of Protein

Carbohydrates (note this chapter is available as a sample at the bottom of this page) Classification of Carbohydrates Properties of Sugar Properties of Starch Properties of Non Starch Polysaccharides (NSP) Effect of Heat on Carbohydrates Biological Function of Carbohydrates Absorption of Carbohydrates Digestion of Carbohydrates

Lipids Chemical Structure Classification of Fatty Acids Essential Fatty Acids Omega-3 Fatty Acids Cis Fatty Acids (good) Trans Fatty Acids (bad) Classification by source Properties of Lipids Biological Functions of Lipids Absorption of Lipids Digestion of Lipids

Vitamins B-Group Vitamins (water soluble) Vitamin C Fat-Soluble Vitamins

Minerals Calcium Iron Zinc Iodine Sodium Potassium Diet-Related Health Problems Bowel Disorders Osteoporosis Obesity Coronary Heart Disease DiabetesModified Diets

Dietary requirements through lifecycle Babies Children and Teenagers Adults and Older People Pregnant and Breastfeeding Women

The Irish Diet Areas of Malnutrition in the Irish Diet

Food Commodities Meat Fish Eggs Milk Cream Butter Yoghurt Cheese Cereals Fruit and Vegetables Alternative Protein Foods (Novel Foods) Food Preparation and Cooking Processes Physical and chemical changes during food preparation Physical changes during cooking Chemical changes during cooking Methods of Heat Transfer Soup

Sensory Analysis Testing

Food Processing

Food Packaging and Labelling

Food Additives

Microbiology

Food Spoilage

Food Preservation Freezing Jam Making Commercial Preservation Effects of Preservation on Food Comparative evaluation of freezing and canning strawberries

Food Safety Hazard Analysis and Critical Control Points (HACCP) Food Legislation

Core Area 2: Resource Management and Consumer Studies

Family Resource Management Household Finances Money Advice and Budgeting Service (MABS) Credit Savings Insurance Housing Finance Housing

Household Technology A small appliance with a motor – Food Processor An appliance with a heating element – Kettle A refrigeration appliance – Fridge Microwave Oven

Textiles Scientific Principles underlying the care of fabrics Types of Fabric Consumer Studies Retail Outlets Retail Psychology Consumer Rights and Responsibilities Consumer Protection Legislation Statutory Protection Agencies Voluntary Protection Agencies

Core Area 3: Social Studies

The Family in Society Sociological Terms Family Structures Historical Development of the Family Social, economic and technological changes affecting families Family Functions Marriage Marriage Customs Marriage Preparation Separation Nullity of Marriage Divorce The Family as a Caring Unit The Rights of Children Adolescent-parent relationships Special Needs

Elective 3: Social Studies

Social Change & The Family Social & economic changes in Ireland Changing settlement patterns Reduction in working hours Provision of education Provision of social welfare Changing attitudes to marriage Modern technology More women in the workforce

Education Purpose of education Factors that influence educational achievement Pre-school Education Primary Schools Second Level Education Third Level Education

Work Job Satisfaction Working Laws Unemployment Unemployment in Ireland

Childcare Factors to consider Childminders vs Créches

Poverty Types Causes of Poverty Social Policy Effects of Poverty

Leisure Functions Factors influencing leisure

Sample Answers

2019 Section B Q1 2016 Section B Q2 2016 Section B Q5 2020 Section C Q3

Exam Advice

Sample chapter: Carbohydrates – Leaving Cert Home Economics

Classification of carbohydrates.

• Monosaccharides: a simple sugar that contains one single sugar unit. Examples include glucose and fructose

• Disaccharides: formed when two monosaccharides join together resulting in the loss of water. This is known as the condensation reaction. Examples include sucrose and lactose.

• Polysaccharides: formed when three or more monosaccharides join together resulting in the loss of water with each new link. Chains can be straight or branched. Examples include starch, glycogen and cellulose.

Properties of Sugar

• Assist Aeration: when sugar is whisked, aeration occurs. The sugar helps to denature the egg protein, causing it to unfold and entrap air bubbles.
• Caramelisation: on heating, sugar melts and caramelises. Caramelisation normally occurs at 160 °C resulting in an attractive brown colour and a sweet taste. If overheated (past 177 °C), caramel will carbonise and burn.
• Maillard Reaction: the non-enzymatic browning of food due to a reaction between certain amino acids and sugars under dry heat e.g. shortbread biscuits
• Crystallisation: if more sugar is added to a liquid than it can dissolve, crystals form which can solidify when set e.g. jam making.
• Hydrolysis: this is the reverse of the condensation reaction. It occurs during digestion. Water and enzymes split disaccharides into two monosaccharides.
• Inversion: this is when sucrose splits into glucose and fructose, it is an invert sugar. This is used in jam making.

Properties of Starch

• Gelatinisation: when starch is combined with a liquid, the grains swell and burst, they absorb the liquid. This increases the viscosity. As the temperature increases, it becomes more viscous and forms a sol.
• Hydrolysis: this is the reverse of the condensation reaction. Occurs during digestion. Water and enzymes split disaccharides into two monosaccharides. 
• Dextrinisation: when starchy foods are heated, dextrins form. More heat causes pyrodextrins to form which causes colour to develop e.g. toast

Properties of Non Starch Polysaccharides (NSP)

• Cellulose: insoluble in water and cannot be digested by the body without any water. It helps to stimulate peristalsis and prevent bowel disorders.
• Pectin: present in plant cell walls ( in fruit and vegetables). Only present when they are ripe. It is used as a setting agent. For it to be extracted, heat and acid are needed.

Effect of Heat on Carbohydrates

Dry Heat: caramelisation, maillard reaction

Moist Heat: syrup formation

Biological Function of Carbohydrates

Supplies the body with heat and energy

By consuming enough carbs, protein can fulfill its primary function

Stimulates peristalsis

Excess carbs are converted to glycogen and kept as long term energy store

Absorption of Carbohydrates

After digestion, the monosaccharides are ready to be absorbed by the small intestine. They pass through the wall of the villi and into the bloodstream.

Glucose is then: 1) oxidised to produce heat and energy 2) converted to glycogen and stored in the liver and muscles (long term energy) 3) excess glucose is converted to fat and stored as adipose tissue under the skin

Digestion of Carbohydrates

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SimpleStudy® Subject Guides

Leaving certificate home economcis exam & revision.

The Leaving Certificate Home Economics Exam is the final test for students studying Home Economics part of their Leaving Cert. Home Economics is an expansive subject in Ireland's Leaving Cert, but attractive to those interested in Textiles, Cooking or Nutrition. Ireland's Leaving Cert Home Economics Course is composed of three parts; a Food Studies Practical Test worth 20% of the final grade, an Elective Project in either Textiles or Child Care worth another 15% of the final grade, and a written Paper Examination accounting for the remaining 65%. SimpleStudy offers exclusive revision tools and learning resources for Leaving Certificate in Home Economics, Including Revision Notes, Past Exams, Quizzes, Questions by topic, and other unique features usually reserved for private schools or expensive tutors.

SimpleStudy® H1 Revision Notes

Leaving cert home economics notes.

Leaving Cert Home Economics Revision Notes; study beautiful, concise and carefully curated learning materials. SimpleStudy’s LC Home Economics Notes are broken down into curriculum focused topics, already highlighted, and structured for easy recall in an exam environment.

SimpleStudy® Past Papers

Leaving cert home economics exams.

Leaving Cert Home Economics Exams; Easily study years of LC Home Economics Past Papers and marking schemes. Build custom Home Economics Exams or Tests from previous Home Economics exam questions with marking schemes for each answer. Studying Home Economics exam papers, marking schemes and building custom exams is effective & easy with SimpleStudy.

SimpleStudy® Questions by topic

Leaving cert home economics questions.

Leaving Cert Home Economics Questions; Explore LC Home Economics state exam questions. SimpleStudy’s Home Economics questions are divided by topic, timed, and offer a marking scheme for each question. Easily study previous Home Economics questions, pick your topic, and simulate the exam environment with our unique timer for each Home Economics question.

SimpleStudy® Quiz by topic

Leaving cert home economics quizzes.

Leaving Cert Home Economics Quizzes; Unique LC Home Economics quizzes designed for each topic. Practice multiple choice LC Home Economics quizzes built to replicate short form exam questions. Pick a Home Economics quiz, answer each quiz question, and review your results; check what answers you got, how long the quiz took you, and try to beat your high score.

Leaving Cert Home Economics topics to explore

Consumer studies.

Home Economics

Diet & Health

Elective 1 - energy & emissions, food industry & packaging, food spoilage & safety, foods : meats,fish,cereal, fruit/veg,dairy,eggs, household appliances, nutrition - lipids, nutrition - vitamins & minerals, elective 1 - interior design, nutrition : carbohydrates, nutrition : lipids, nutrition : protein, household finances, nutrition - carbohydrates, nutrition - protein, food choices, nutritional guidelines, dietary and food requirements through lifestyle, diet-related health problems, modified diets, the irish diet, the irish food industry, food commodities, alternative protein foods, milk products, fruit and vegetables, pulses and nuts, fats and oils, meal management, planning and recipe modification, resource management, management of household financial resources, payment options and credit, household technology, food preparation appliances and cooking appliances, soups, sauces and pastry, aesthetic awareness and sensory analysis, food processing, microbiology, food spoilage and food poisoning, food safety and hygiene, the family as a caring unit, the family in society, food preparation, sociological terms and concepts.

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LC 2024 - Home Economics

Important information in relation to Home Economics, for Leaving Certificate 2024, has been released. The documents have been published on the SEC Website and are available  here

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Leaving Cert Home Economics

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Laser Sharp Exam Focus!

Life Skills  provides consolidated support for all aspects of assessment, to help your students maximise their results.

The  Student Textbook  has exam-focused sections and tips throughout. Past-paper questions are included with the recommended time allocations and marking schemes.

The  Exam and Assignment Journal  includes sample answers for each core unit and elective. The dedicated Food Assignment section gives a complete breakdown of the Practical Food Studies assignment and tips for success in the practical.

Home Ec Teachers Quiz

We are delighted to announce Marion Kingston in Kildare and Mary Cummins in Tipperary are the winners of our Home Ec Teachers Quiz and have each won a €150 One4all voucher!

Congratulations Marion and Mary! All winners have been contacted.

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Skills for Life for Junior Cycle Home Ec

Written by experienced authors Carmel Enright and Maureen Flynn with consultant reviewer Maria Hickey, Skills for Life is the complete teaching solution for Junior Cycle Home Economics.

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Leaving Cert Papers, News, Notes, Tips and Resources

Home Economics S and S

Higher Level Exam Papers

2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006

Ordinary Level Exam Papers

Higher Level Marking Schemes

Ordinary Level Marking Schemes

Home Economics, Social and Scientific

Subject Content

The syllabus consists of Core Areas, Practical Coursework and Electives.

The Core Areas

1 . Food Studies - 45% 2.  Resource Management and Consumer Studies - 25% 3.  Social Studies - 10%

Along with the Core Areas, a mandatory section comprises of Practical Coursework must be completed during the two years and will be sent to the Department of Education and Science for inspection. 

This is 20% of the final examination marks. The advantage of this element is that it is mainly completed in 5 th year and submitted in November of 6 th year, in booklet form…months before other subject coursework, which gives the Home Economics class an advantage of having 20% work completely done well before mocks, oral exams etc. begin.

1. Home Design and Management, 2. Textiles, Fashion and Design or 3. Social Studies

Students opt for  one Elective area only.  Those choosing the Textiles, Fashion and Design elective must produce a garment which will be inspected and graded.

The Elective areas are extensions of the content contained in the Core Areas and provide students with the opportunity to study certain topics in more depth.

Here in the College, we concentrate on the Social Elective as students tend to be interested in this area and have a natural knowledge on the topics already from social media and life experience. Topics covered include Education, Employment, Leisure and Poverty.

Exam Structure

The Leaving Certificate Home Economics (Social and Scientific) revised syllabus is examined as follows:

1.  Written Exam paper – 80% The written examination consists of three sections:

Section A 12 short questions – Students answer 10.  These deal mainly with all the Core Areas of practice. (60 marks allocated)

Section B 5 questions - Students are to answer Question 1 (Food Science and Nutrition) and any other 2 questions (from the other Core Areas).  (180 marks allocated)

Section C 3 questions - Students are to answer one Elective question, based on the Elective Social Studies, which we choose to do as already stated.  (80 marks allocated)

2.  Practical Coursework - 20%

This is worth 20% of the final mark – this is submitted in booklet form earlier in the Leaving Certificate year. 

It would be advisable for students opting for Leaving Certificate Home Economics to have completed the Junior Cycle course, but it is not essential.  Some of the areas covered on the Junior Cycle Home Economics course are continued at Leaving Certificate level.

Those students who opt for Transition Year will be introduced to the Food Science and Nutrition section – an overall view of the Junior Cycle Food Section is mainly covered.

Much of the course is theory based – students are often under the illusion that “it’s all cooking” and find it quite a shock when they realise even the Practical Section has to be written up and presented – because there is no Practical Examination as at Junior Certificate Level.

It is a wide course, covering many life skills.  I find students enjoy the subject, but they must be willing to learn and to undertake quite a substantial theoretical subject. There is both an Honours and Ordinary level within the subject.  Students’ can opt to take the written exam at Higher or Ordinary level, however the Coursework Journal is at a general level and is corrected as such.

There is also a link with some other subjects, namely Business Studies, Biology and even Religion – again, this cross-curricular advantage is helpful when choosing subjects.

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Food studies assignments, home economics study guides, food studies, home design & management, osteoporosis, resource management & consumer studies, social studies, library annual report 2023-2024, recommended reading lists..., author visit: professor stephen kelly, author visit: nicola pierce.

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