This course covers 3 main areas: Food Studies and Culinary Skills, Responsible Family Living and Textiles and Craft. The course has both theory and practical element and allows students to develop valuable, practical skills and knowledge across all three areas.
The course is assessed as follows:
- A practical cooking exam at the end of 3rd Year (worth 50% of the total marks)
- Classroom Based Assessment 1 (Textiles and Craft)
- Classroom Based Assessment 2 (Food studies)
- Written Examination (50% of total marks)
The subject is also available at both Higher and Ordinary Level for Leaving Certificate where students cover the areas of Food Studies, Resource Management and Consumer Studies and Social Studies.