Curriculum Resources
Leaving Certificate Home Economics
| Food Studies |
|---|
| 1.2 Diet and health |
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|---|---|---|
| Energy and Diet | Diet and Health | Vegetarian Diets |
| Special Dietary Requirements | Special Diets | Dietary Requirements |
| Irish Diet | ||
| 1.3 Preparation and processing of food |
||
|---|---|---|
| The Irish Food Industry | ||
| Food Commodities: | ||
| Alternative Protein Foods 1 | Alternative Protein Foods 2 | Butter |
| Cereals 1 | Cereals 2 | Cereals 3 |
| Leaving Certificate question on Cereals | Cheese 1 | Cheese 2 |
| Production of Cheese | Dairy Products | Eggs |
| Fats and Oils | Fish 1 | Fish 2 |
| Fruit and Nuts | Meat 1 | Meat 2 |
| Milk Products 1 | Milk Products 2 | |
| Meal Management and Planning: | ||
| Meal Planning and Preparation | Food Preparation and Cooking Equipment | Aesthetic Awareness of Food |
| Food Processing and Packaging: | ||
| Food Processing | Food Additives | Food Profiles |
| Food Labelling | Packaging and Food Labelling | |
| Food Legislation: | ||
| Legislation | ||
| Food Spoilage: | ||
| Food Spoilage | Microbiology 1 | Microbiology 2 |
| Food Poisoning | ||
| Food Preservation: | ||
| Commercial | Freezing | Heat Treatments |
| Food Safety and Hygiene: | ||
| Food Safety and Hygiene Agencies | Food Safety and Hygiene | HACCP |
