Junior Cert Home Economics Grinds (Live Online)
Description
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Ref: JC16-1
Subject: Junior Cert Home Economics (Ordinary & Higher)
Start Date: 27th January 2021
Day/Time: Wednesday’s @ 7:15 pm
Class Duration: 21 Hours of Live Online Grinds
- 16 Lessons, 1 Hour per week (Jan – Apr)
- 5 hour 1 Day Intensive Exam Focused Grinds (May)
Goal: Give students a better understanding of their subject and build confidence.
Introduction:
Tuition Farm’s grind courses run for 16 weeks from January to April for 1 hour each week.
The 16-week course will be followed by a 1 day 5-hour intensive class which will focus on past exam papers.
All lessons are recorded, this is so students can go over past content or catch up on lessons they may have missed.
All lessons are delivered without any interruptions, however, students will be able to ask the tutor questions during the last 15 minutes of the lesson.
Courses start in January and registration will open in December.
The cost of our grinds courses (21 hours tuition) will be €199.
*IMPORTANT INFORMATION*
- Our grinds classes are held online via Zoom.
- We will email the instructions on how to join our Zoom classes 1 week before the class begins.
- If you are buying this class for someone else, please include their email address in the “Additional Information” section on checkout.
- Students should join the class 5-10 minutes before the start time and check they have a good internet connection.
What Will I Learn?
- Improved Knowledge of Subject
- Build Confidence
Topics for this course
21h
Food Health and Culinary Skills (Strand 1)
Protein
- Composition
- Classification and Sources
- Enzymes
- Function of Protein
- Deficiency
Fats
- Composition
- Classification and Sources
- Function of Fat in the body
- Impacts of a High Fat Diet
- Omega 3
Carbohydrates
- Composition
- Classification and Sources
- Function of Carbs in the body
- Importance of Including Fibre in the Diet
Nutrition: Micronutrients and Water (Strand 1)
Minerals
- Classification and Sources,
- Importance of Minerals in the Diet
- Deficiencies
Vitamins
- Classification and Sources
- Importance of Vitamins in the Diet
- Vitamin Deficiency
- Vitaminosis
Water
- Composition of Water
- Properties of Water
- Sources of Water in the Diet
- Function of Water in the diet
- Dehydration
Diet Across the Lifecycle and Menu Planning (Strand 1)
Specific Dietary Requirements of:
- Babies
- Children up to 13
- Teenagers 13 – 18
- Adults
- Pregnant Women
- Elderly
- Convalescents
Special Diets (Strand 1)
Obesity
- What and Why
- Health Problems
- Treatment
- Menu Options
Vegetarians
- Classification/Types
- Why Become Vegetarian
- Guidelines for a Vegetarian Diet
- Menu Options
Low Salt Diets
- Effects of a Diet High in Sodium
- Guidelines for Reducing Sodium Intake
- Menu Options
Commodities: Fruit, Veg and Cereals (Strand 1)
Fruit
- Classification and Sources
- Composition
- Nutritive and Dietetic Value
- Culinary Uses
- Buying, Storing Preparing and Cooking Guidelines
- EU Grading
Vegetables
- Classification and Sources,
- Composition
- Nutritive and Dietetic Value
- Culinary Uses
- Buying, Storing Preparing and Cooking Guidelines
- Eu Grading
Cereal, Breads, Potatoes, Pasta and Rice
- Structure of the Cereal Grain
- Composition of Cereal
- Examples of Grains
- Nutritive and Dietetic Value of Cereals
- Effect of Cooking on Cereals
- Types of Flour,
- Types of Rice
- Potatoes and Pasta as a Source of Carbohydrates
Commodities: Milk Yoghurt and Cheese Meat (Strand 1)
Milk
- Milk Processing
- Types of Milk
- Composition of Milk
- Nutritive and Dietetic Value of Milk
- Culinary Uses of Milk
- Effects of Heat on Milk
Yoghurt
- Production
- Culinary uses of Yoghurt
Cheese
- Production
- Composition of Cheese
- Classification
- Nutritive and Dietetic Value
- Culinary uses
- Effect of Heat on Cheese
Guidelines for Buying and Storing Dairy Products
Meat
- Classification
- Structure
- Composition
- Nutritive and Dietetic Value
- Guidelines for Storing, Cooking, Preparing and Buying Meat
- Effects of Cooking on Meat / Methods of Cooking Meat
Commodities: Fish, Eggs and Alternative Proteins (Strand 1)
Fish
- Classification of Fish
- Composition of Fish
- Nutritive and Dietetic Value of Fish
- Culinary Uses
- Guidelines for Buying and Storing Fish
- Methods of Cooking Fish / Effects of Cooking on Fish
Eggs
- Types of Eggs
- Structure of Eggs
- Composition of Eggs
- Nutritive and Dietetic Value of Eggs
- Culinary Uses
- Labelling
Alternative Proteins
- Nutritive and Dietetic Value of Tofu
- TVP
- Mycoprotein
- Use of Nuts and Seeds a Source of Protein
Processing, Preservation, Packaging and Labelling (Strand 1)
Processing
- Define food processing
- Advantages and Disadvantages of Food Processing
- Additives
Preservation
- Define Food Preservation
- Advantages and Disadvantages
- Methods of Preservation: Freezing, Blanching, Drying, Canning/Bottling
Packaging and labelling
- Function of Food Packaging
- Characteristics of Good Packaging
- Disadvantages of Packaging
- Label Info
Digestion and Allergens and Intolerances (Strand 1)
Allergens and Intolerances
- Coeliac Disease
- Lactose Intolerance
Digestion
- Define Digestion
- Chemical vs Physical Digestion
- Digestive System Diagram
- Absorption of Nutrients
The Family and Good Home Management (Strand 2)
Family
- Types of Family
- Factors Influencing Family Life
- Functions of the Family
- Rights and Responsibilities
- Gender Roles and Stereotyping
- Conflict
- Communication
Home Management
- Types of Resources
- Benefits of a Well Managed Home
- Grocery Shopping Guidelines
- Five Step Management System
- Sequence of Work
- Cleaning Agents and Machines
Home Design and Sustainable living (Strand 2)
- Functions of the Home
- Factors affecting Housing Choices
- Communities and Amenities
- Features of a Sustainable Home
- Principles of Design
- Room Planning Guidelines
- The Work Triangle and Kitchen Work Sequence
Sustainable Living
- Key Environmental Terms
- Types of Environmental Pollution
- Home Heating
- Electricity
- Water Usage
- Waste Management
Technology in the Home and Safety in the Home (Strand 2)
Technology
- Uses of Tech in the Home
- Factors to Consider When Purchasing an Appliance for the Home
- Guidelines for Purchasing
- Using and Cleaning Cookers and Refrigerators
- Disposing of Appliances
Safety
- Causes of Accidents in the Home
- Prevention of Accidents
- Fire in the Home
- Gas in the Home
- Warning/Safety Symbols
Responsible Family Living, Consumer Studies – Finances (Strand 2)
- Gross and Net Income
- Statutory and Voluntary Deductions
- Essential and Non-Essential Expenditure
- Money Management System and Budgeting
- MABS
- Saving, Credit and Filing Systems
Responsible Family Living: Consumer Studies P2 (Strand 2)
- Goods and Services
- Factors Influencing Decision Making
- Decision making Process
- Advantages and Disadvantages of online Shopping
- Payment Methods
- Advertising – Functions, Techniques, Standards and Merchandising Techniques
- Consumer Rights and Responsibilities and Consumer Laws
- Consumer Information and Consumer Protection Organizations
- Consumer Complaints and Small Claims Court
- Quality Symbols
Textiles and Craft: Textile Choices and Care (Strand 3)
- Function of Clothing
- Factors Influencing Fashion Trends
- Use of Textiles in the Home
- Textile Production, Care, Use and the Environment – Ethical and Sustainable Textile Use
- Classification of Fibers and Fabrics
- Sources, Properties and uses of Fabrics
- Guidelines for Caring for Textiles – Care Symbols, Detergents, Conditioners and Tumble drying
€199
Material Includes
- Total of 21 Hours Tuition
- 16 x 1 Hour Online Grinds Lessons (Jan to Apr)
- 1 x 5 Hour Day, Exam Focused Grinds (May)
Requirements
- Internet Connection
- Zoom (Free or Paid)
Tags
Target Audience
- Junior Cert Students