Food Studies Coursework Journal 2025 - Digital V 1

M47/48A
Coimisiú n na Scrú duithe Stá it
State Examinations Commission
Leaving Certificate Examination 2025
Home Economics (Scientific and Social)

Food Studies Practical – Coursework Journal
Examination Number 6 Digit Number
Date of Birth 20/12/2006
Personal Public Service Number Enter PPSN
School Roll Number Enter School Roll Number

Information for candidates, teachers and schools
 The practical coursework undertaken must be completed in this booklet, using the prescribed
structure. The booklet has been supplied to you in Microsoft Word (.docx) format. It is your
responsibility to ensure that all electronic material submitted is free from viruses etc., so that
the file can be opened for assessment.
 You must ensure that any text you enter into boxes in this document is visible. Text may
overflow and disappear if you type beyond the end of the box or copy and paste text into a box.
Any work that is not visible in the box will not be seen by an examiner and will not be awarded
any marks.
 The digital booklets are provided by the SEC in Microsoft Word (.docx) format. However, when
you are signing off and submitting your digital coursework booklet, it must be converted to PDF
format before being submitted through the Schools Portal. You must also print the final version
of your PDF booklet, and give it to your teacher. You should proof-read carefully this copy that
you have printed from the PDF file, so as to ensure that all of your work is visible. Any work that
is not visible on the printed copy will likewise not be visible to examiners marking the work
digitally and can therefore not gain any marks.
 Examiners will only mark work that is submitted as outlined in this booklet.
 You may not insert additional pages.
 You must not change the structure or format of the booklet in any way and should adhere to
the following formatting guidelines:
o The text should be in Arial, font size 12.
o You may make use of text editing features such as italics, bullets, etc.
o Document margins have been set and should not be changed. The text margins for each
A4 page are:
 left margin 20 mm
 right margin 20 mm
 top margin 20 mm
 bottom margin 35 mm
 You are not allowed to change these settings or otherwise circumvent these restrictions which
are set to facilitate online marking. You are also not allowed to attach or include links to any
other material.
 An image can be any relevant tables, graphs, charts, and diagrams. They can be inserted where
appropriate in this booklet. When referring in the body of the report, to any specific image,
then the image must be properly labelled (Figure 1, Figure 2, etc.). Images should not be used
as a means to include additional text. The inclusion of videos is not allowed.
 In relation to each assignment attempted, you must:
o record the area of practice and the assignment number.
o report the coursework completed in relation to each assignment using the prescribed
headings referred to as Recording Criteria as set out in this journal.
Leaving Certificate, 2025

Home Economics – Higher and Ordinary level
2
 In relation to the Practical Applications component of the assignments, the dishes selected:
o must meet the requirements of the assignment and be identified in the assignment
investigation.
o must be attempted only once; dishes cannot be repeated, or partially modified and
repeated, across assignments.
o should include as broad a range of applications possible appropriate to the assignment
o should incorporate the use of fresh foods and avoid the overuse of convenience foods.
If the above conditions are not fulfilled, you will lose marks.
 The State Examinations Commission will provide further information in relation to the
appropriate file name to use and how your school will upload the digital coursework to the
school portal in due course.
 Your digital coursework journal must be backed up by the school on a secure encrypted storage
system until the State Examinations Commission is satisfied that the projects have been
received and are accessible. This will require material being retained until the examination
process is complete, including until after the appeal process is completed.
Authentication
 The work in the journal must be your own individual work (verified by you and your class
teacher). You must acknowledge any secondary materials (e.g. books, journals, web sites etc.)
that you use. You must reference and acknowledge all research sources used such as:
publications including books, professional journals and government reports; online sources and
other types of media; any material generated using artificial intelligence (AI) software or
applications; and material from specialist organisations and relevant individuals. To include
such material without properly referencing the source will be considered plagiarism. in
addition, the copying from, or reproduction of, material from such sources may also be
considered plagiarism.
 Any case of suspected copying, plagiarism, improper assistance, or procurement of work
prepared by another party will be thoroughly investigated. These actions are breaches of
examination rules and attract the penalties described in the Rules and Programme for
Secondary Schools. The penalties include: loss of the marks for the coursework, loss of the
subject, loss of the entire examination in all subjects, or being debarred from the Certificate
Examinations in subsequent years. There may be serious consequences for any persons who
provides you with inappropriate assistance, as this is an offence under the Education Act 1998.
 You must carry out all practical coursework during class time and under the supervision of the
Home Economics class teacher in accordance with the conditions set out by the State
Examinations Commission in Circulars S69/04, S68/08 and S76/22, which are available at
www.examinations.ie.
 Teacher demonstration is not acceptable. The completion of the journal must be done under
the supervision of the Home Economics teacher. If the coursework (practical work and
completion of journal) is not completed under the teacher’s supervision, he or she will not be
able to validate the work as being your own individual work when requested by the State
Examinations Commission to do so.
 You may undertake the practical work relating to an assignment in pairs or, in the case of Area
of Practice E, in groups. However, the written recorded account of the assignment must be your
own individual work. You are not allowed to directly copy material from other sources, other

3
than essential references, such as definitions. Where there is evidence of collaboration in the
recording of any aspect of an assignment, the marks for the assignment work presented will be
disallowed.
 Teachers and school authorities are familiar with the requirements to ensure that practical
coursework is valid for examination purposes. You should comply fully with all requests that
they may make that are designed to enable them to certify that the work presented for
examination is your own individual work.
Note: Responsibility for complying with the examination requirements rests with you, the
candidate. If the above requirements are not followed, your teacher and school will have no
choice but to bring this matter to the attention of the State Examinations Commission.

4
Practical Food Studies Assignments – Recording Criteria
(to be applied in conjunction with the specific requirements of the assignment)
Investigation: Area of Practice E: Comparative Analysis

Analysis / Research 32 marks including Sensory Analysis
Area of Practice A: Application of Nutritional  Investigation, description and possible

Principles outcomes of the intended testing
technique
 Investigation of nutritional needs  Investigation of foods/products
 Identification and application of appropriate to the assignment
appropriate meal planning guidelines  Conditions to be controlled during the
 Suitable dishes/modified dishes testing
 Sources of information  Sources of information
Area of Practice B: Food Preparation and Planning & Preparation 8 marks

Cooking Processes - new skills/equipment
(each point may not be relevant)  Resources (ingredients – quantities and
costing), key equipment
 Description of the food preparation
process/new skill/item of equipment
Implementation 28 marks
 Understanding of the key points essential  Outline of the procedure followed while
to making a dish using the food carrying out practical, including food
preparation process/new skill/equipment preparation processes/testing procedures
concerned used
 Suitable dishes illustrating the food  Key factors considered when making
preparation process/use of new skill/use dishes/conducting tests
of equipment  Safety and hygiene issues relevant to
 Sources of information dishes/foods/tests
Area of Practice C: Food Technology Evaluation 12 marks
 Investigate the method of processing and Evaluate the assignment in terms of:
the principles involved  Implementation
 Suggested containers/packaging/labelling  The specific requirements of the
 Suitable foods/dishes appropriate to the assignment
assignment
 Sources of information
Area of Practice D: Properties of a Food
 Definition of a particular property

 Understanding of associated principles
 Suitable dishes illustrating the selected
property
 Sources of information

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6
Home Economics - Practical Food Studies Assignment
Area of Practice: Click or tap here to enter text.
Click or tap here to

Assignment No.
enter text.
Assignment
Third level students who plan and cook budget friendly nutritious meals develop
their independent living skills. Research and elaborate on the nutritional needs
and the meal planning guidelines that should be considered when planning low
cost meals for third level students. Having regard to the factors identified in your
research, suggest a range of two‐course menus suitable for the main meal of the
day for this group of people. Prepare, cook and serve one of the main courses
from your research.
Evaluate the assignment in terms of;

(a) implementation
(b) the specific requirements of the assignment
Marks for Assignment
Mark
Investigation: Analysis and Research
32
Practical Application: Planning and Preparation 8
Implementation 28
Evaluation 12

7
Investigation: Analysis/Research 32 marks
Introduction: third level students have busy schedules balancing school and part time jobs
that they feel they have no time to eat, so they skip meals.Researches have shown that
students are able to learn better when they're well nourished, and eating healthy meals are
linked to higher grades, better memory and alertness, and faster information processing.
Nutrition among students is often sorely lacking due to limited funds.
Nutritional needs
Protein: are known as the building blocks of life as they break down into amino acids that help
us build, maintain, and replace the tissues in your body. It provides essential amino acids that
help students grow and develop properly .Types of proteins are :High Biological Value
(cheese,milk,poultry) and Low Biological Value (peas,nuts,broccoli). The recommended daily
intake is 46 grams/day in women and 56 grams/day
Carbohydrates : provide the body with glucose which is converted to energy used to support
bodily functions and physical activity as some students believe in being physically active in order
to improve brain health. Food sources are (bread,beans and spaghetti). The recommended daily
intake is 130 g/day STARCH, SUGAR FIBRE (avoid sugar eg fizzy drinks as they contain empty
kilocalories)
Fats: are essential to give your body energy and protect vital organs. They also help with
absorption of some vitamins. Fats are also a source of essential fatty acids which the body cannot
make itself. Too much fats intake such as in takeaways can lead to obesity which can result in
lowered self-esteem, and perhaps depression leaving students doubting their ability to succeed,
making them hesitant to engage in learning or take appropriate academic growth risks. Types of fats
are Unsaturated fats (olives,avocados and nuts) Saturated fat (cakes,sausages and fatty meat cuts).
Recommended intake: 30 g/day of saturated fat in male students and 20 g/day in female
students.
Water: plays many important roles in the body including regulating body temperature, transportation of
nutrients and is necessary for digestion. Dehydration can lead to a variety of health problems,which can cause
headaches,muscle cramps and fatigue which can limit student activities. Recommended intake is about 9 to
13 cups for healthy women and men,1 cup equalling 8 ounces.
Minerals: Calcium is essential for building strong bones and teeth. controlling body fluids inside
and outside cells. turning the food you eat into energy. can lead to a variety of health problems,
such as weak bones, fatigue, or a decreased immune system.Research shows that children with
iron deficiencies sufficient to cause anemia are at a disadvantage academically The recommended
intake is 15 mg in iron,and 1300 mg in calcium per day.
(Vitamins
Note: text will not flow automatically onto the next page. You must click in the box on the next page to
continue typing. If you copy and paste text into the box above, some of it may not be visible. Any work that is
not visible will not be seen by an examiner and will not be awarded any marks.

8
Click or tap here to enter text.

9
Sources of Information

10
Practical Application – Preparation and Planning 8 marks
Name of dis/test Click or tap here to enter text.
Source of recipe Click or tap here to enter text.
Date of practical Click or tap here to enter text.
Key Equipment/
Ingredients/Product Cost Ingredients Cost
Testing Equipment
Click or tap here to enter Click or Click or tap here to enter Click or Click or tap here to
text. tap here text. tap here enter text.
Click or
Total
tap here
(to include procedure followed, key factors considered, safety and hygiene factors)

11

12

13
Evaluation 12 marks
(to include evaluation of implementation and specific requirements of the assignment)

14

Assignment No.
enter text.
Assignment
Mark
32
Implementation 28
Evaluation 12

15

16

17

18
Name of dish/test Click or tap here to enter text.
Key Equipment/
Testing Equipment
Click or
Total
tap here

19

20

21
Evaluation 12 marks

22

Assignment No.
enter text.
Assignment
Mark
32
Implementation 28
Evaluation 12

23

24

25

26
Key Equipment/
Testing Equipment
Click or
Total
tap here

27

28

29
Evaluation 12 marks

30

Assignment No.
enter text.
Assignment
Mark
32
Implementation 28
Evaluation 12

31

32

33

34
Key Equipment/
Testing Equipment
Click or
Total
tap here

35

36

37
Evaluation 12 marks

38

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M47/48A

Coimisiú n na Scrú duithe Stá it

State Examinations Commission

Leaving Certificate Examination 2025

Home Economics (Scientific and Social)

Examination Number 6 Digit Number

Date of Birth 20/12/2006

Personal Public Service Number Enter PPSN

School Roll Number Enter School Roll Number

Leaving Certificate, 2025

Leaving Certificate, 2025

Leaving Certificate, 2025

Investigation: Area of Practice E: Comparative Analysis

Area of Practice A: Application of Nutritional  Investigation, description and possible

Area of Practice B: Food Preparation and Planning & Preparation 8 marks

Area of Practice D: Properties of a Food

 Definition of a particular property

Leaving Certificate, 2025

Area of Practice: Click or tap here to enter text.

Click or tap here to

Evaluate the assignment in terms of;

Marks for Assignment

Practical Application: Planning and Preparation 8

Leaving Certificate, 2025

Leaving Certificate, 2025

Leaving Certificate, 2025

Leaving Certificate, 2025

Name of dis/test Click or tap here to enter text.

Source of recipe Click or tap here to enter text.

Date of practical Click or tap here to enter text.

Click or tap here to enter text.

Leaving Certificate, 2025

Leaving Certificate, 2025

Leaving Certificate, 2025

Click or tap here to enter text.

Leaving Certificate, 2025

Area of Practice: Click or tap here to enter text.

Click or tap here to

Marks for Assignment

Practical Application: Planning and Preparation 8

Leaving Certificate, 2025

Click or tap here to enter text.

Leaving Certificate, 2025

Leaving Certificate, 2025

Leaving Certificate, 2025

Name of dish/test Click or tap here to enter text.

Source of recipe Click or tap here to enter text.

Date of practical Click or tap here to enter text.

Click or tap here to enter text.

Leaving Certificate, 2025

Leaving Certificate, 2025

Leaving Certificate, 2025

Click or tap here to enter text.

Leaving Certificate, 2025

Area of Practice: Click or tap here to enter text.

Click or tap here to

Marks for Assignment

Practical Application: Planning and Preparation 8

Leaving Certificate, 2025

Click or tap here to enter text.

Leaving Certificate, 2025

Leaving Certificate, 2025

Leaving Certificate, 2025