Home Economics

Departmental Staff

  • Head of Department: Mrs G.Byrne
  • Mr B.Fegan
  • Mrs L.McConville
  • Mrs F.Mackin
  • Technician: Mrs C McDonald


Key Stage 3 (Year 8,9 &10)

 Three Key Concepts:

1. Healthy Eating – Exploring Healthy Eating provides opportunities to develop understanding required in the choice, planning, storage, preparation, cooking and serving of food.

2. Home and Family Life – provides opportunities to understand the importance of the family as a caring unit.

3. Independent Living – Provides opportunities to understand the importance of becoming discerning consumers and effective managers of resources.



Benefits to Learners


  • To develop practical skills in the safe and hygienic, healthy and creative use of foods to plan, prepare and cook and serve a range of meals.
  • To develop practical skills in the safe use of a range of utensils and appliances in the preparation, cooking and serving of a variety of dishes.
  • Investigate the impact of storage, preparation and cooking on food.
  • Explore ways to achieve a healthy diet.
  • Explore strategies to manage family scenarios.
  • Investigate changing needs of family members.
  • Explore roles and responsibilities of family members.
  • Investigate a range of factors that influence consumer choices and decisions.
  • Investigate consumer rights, responsibilities and support available.

Practical Dishes include: Breakfast, Pizza, Risotto, Spaghetti Bolognaise, Fruit Crumble, Lasagne, Chicken Curry, Mexican Burritos, Shepherds Pie, Soup, Fruit Scones, Sweet and Sour Chicken, Queen cakes, Bread, Halloween, Christmas and Easter Celebratory Cookery.



GCSE (Years 11 & 12)

Linear Course

Unit 1- exam
Unit 2 ControlledAssessment
Exam will be completed in the summer of year 12
50% of overall grade
Completed in in year 12 50% of overall grade
Will include a practical cookery exam.

Unit 1: Examination Unit

Students will study the following topics:

  • Macro & Micro Nutrients
  • Dietary Related Diseases
  • Sports Nutrition
  • Ages and Stages
  • Being an effective consumer
  • Food Safety
  • Development of Practical skills.

Unit 2: Controlled Assessment

Practical Food and Nutrition
Controlled assessment: 120 marks

Students complete one task that involves the following:

  • Part A: Research and Viewpoints;
  • Part B: Justification of Choice;
  • Part C: Planning;
  • Part D: Practical Activity; and
  • Part E: Evaluation.

Students present the written report on the task in the required format

Teachers mark the task, and will be moderated by CCEA

This course allows students to progress from KS3 through to A Level Home Economics Food & Nutrition. Practical activities involved developing skills gained at KS 3


GCE- Home Economics Food and Nutrition

This is a two year A level course with four modules. CCEA’s GCE Home Economics focuses on the health and well-being of people in their everyday lives. The course will help enable the student to address increasingly complex challenges related to human needs and the management of resources to meet those needs.

Course Structure

Trace minerals
Water and other fluids
Nutrition through life
Nutrient requirements

AS 1: Principles og Nutrition External written examination
1 hour 30 mins
AS 2: Diet, Lifestyle and Health External written examination
1 hour 30 mins


What Can I Do with a Qualification in Home Economics?

 Related Careers

Environmental health officer

  • Environmental health officer
  • Home Economist
  • Catering
  • Hotel management
  • Retail management
  • Hospitality
  • Food management
  • Consumer adviser
  • Education/teaching
  • Nutritionist
  • Dietician
  • Market researcher
  • Nurse
  • Trading standards officer
  • Health promotion officer

Related Courses

  • Environmental health
  • Consumer studies
  • Marketing
  • Food production
  • Food technology
  • Food science
  • Food management & supply
  • Hotel and catering
  • Leisure and tourism
  • Health promotion
  • Nutrition
  • Dietetics
  • Social work
  • Hospitality
  • Nursing