This module provides an overview of nutrition at each life stage commencing in utero, through infancy, childhood, adolescence, adulthood, and nutrition of the elderly. National and international nutrition reports and publications, dietary guidelines and recommendations that change with age, pregnancy or lactation will also be examined as well as the potential barriers to intake at different life stages. Applied Food Studies in year two of the course is designed to build upon and broaden students understanding of key concepts introduced during year one of the course. The module Nutrition 2: Nutrition through the lifecycle will afford students the opportunity to broaden their knowledge base and understanding of contemporary issues in nutritional science which was developed in year 1 of the course. Knowledge gained in year 1 of the programme will be applied in practical coursework, lectures and discussions during the module.

This module was validated by the University of Galway at Level 8 in line with their policy.

1. Appreciate the rationale for current dietary recommendations and nutritional requirements for each stage of the life cycle

2. Examine the cultural, behavioural, and physiological factors affecting food choice, diet, and nutritional intake from infancy to adulthood.

3. Explain the role of specific macro and micronutrients at each life stage

4. Explore strategies to overcome nutrition-related issues through the life stages.

5. Apply knowledge of nutritional requirements and meal planning guidelines to each stage of the life cycle

6. Examine the cultural, behavioural and physiological factors affecting food choice, diet and nutritional intake from infancy to adulthood

7. Explain the role of specific macro and micro nutrients on health at each life stage Explore strategies to overcome nutrition-related problems through the life stages

8. Apply knowledge of nutritional requirements and meal planning guidelines to each stage of the life cycle

This module will introduce students to developmental psychology with particular focus on child development during infancy and early childhood. Students will have the opportunity to develop a range of practical skills and knowledge required to care for the basic physical needs of the baby. It will enable students to examine the ages and stages of child development, focusing on the physical, cognitive, linguistic, social and emotional development during the early childhood years. Students will engage in the critical evaluation of various significant theoretical approaches and ideas in relation to child development. Current research in the field of child development will be analysed. The module will facilitate the student's ability to apply theories of child development to practice.

This module was validated by the University of Galway at Level 8 in line with their policy.

1. Examine the contribution of significant psychological theories to our understanding of child development.

2. Outline the stages of prenatal development and physical development of children at different developmental stages.

3. Outline the main theoretical approaches to social, emotional, cognitive and language development in child development.

4. Evaluate theories of social, emotional, cognitive and language development in infancy and early childhood.

5. Apply appropriate knowledge and research in understanding child developmental issues and promoting positive child development.

Health and wellbeing are fundamental expressions of who we are. They influence and determine many aspects of our lives, how we see ourselves and our relationships. The practical application of theoretical perspectives in this module will begin with the health and wellbeing of the individual as a starting point for the health and wellbeing of families and society.

1. Critique the role of Home Economics in relation to health and wellbeing

2. Explore the connection between social and affective education and learning

3. Engage with health and wellbeing tools and strategies used in promotion of wellbeing

4. Discuss the experience of ill-being as part of the continuum of wellbeing

5. Critique current literature on health and wellbeing

6. Evaluate theoretical perspectives regarding the wellbeing of individuals, families, and society

This module will focus on to the principles and practice of health promotion based on national and international exemplars.

1. Critically examine theories and models of health promotion.

2. Review health promotion programmes aimed at families and community groups.

3. Assess the principles of collaborative practice from different perspectives in relation to health promotion within the community.

4. Critically discuss the approaches and settings in which to assess the nutritional health and social needs of individuals and families in the community.

5. Evaluate the evidence for effective health promotion interventions for specific target population sub-groups.

6. Evaluate the role of the Home Economist in Health Promotion.

This module will challenge students to reflect on their experience as consumers and to develop their capacity as a Home Economist to advocate and empower positive consumer behaviour.

1. Critically discuss Irish and European consumer legislation

2. Critically discuss consumer rights and responsibilities

3. Evaluate the Consumer Decision Making process

4. Assess the nature of individual and household consumption behaviours

5. Analyse consumer trends

6. Critically evaluate the role of the Home Economist in promoting discerning consumerism.

This module will enable students to integrate ideas from communication theories and models in the specific context of Home Economics. Students will gain an understanding of models of effective communication and develop practical skills in communicating Home Economics to a range of target audiences. Key aspects of designing appropriate resources and employing suitable media channels for target audiences will be explored.

1. Understand the nature and importance of communication skills in improving life skills of target audiences.

2. Assess their own effectiveness as communicators while developing strategies to facilitate personal development in communication.

3. Apply suitable theories and models in developing communication strategies for the various fields within Home Economics.

4. Apply theory to develop communication strategies with cognisance to communication barriers and miscommunication and ways in which these can be overcome.

5. Demonstrate the ability to carry out research, design appropriate resources and select suitable media channels for a specific Home Economics communication strategy.

As a continuation of Research Methods 1, this advanced module will review the basic principles of research design using a more applied teaching structure. Students will be presented with tasks throughout the module including survey design for both qualitative and quantitative data collection, piloting and enhancing survey instruments. They will also be introduced to generic, validated instruments and the usefulness of these templates in research.

This module was validated by the University of Galway at Level 8 in line with their policy.

1. Demonstrate an ability to plan a small-scale research project

2. Construct, pilot and administer a data collection tool

3. Undertake data collection and cleaning using reliable and valid methods in relation to the research aim

4. Analyse data and write up research report

5. Undertake and critically appraise quantitative data analysis using SPSS.

This module will enable students to critically engage with historical and contemporary philosophical perspectives of home economics to deepen their understanding of home economics as a discipline and as a field of practice. Students will formulate their motivating vision of home economics in order to inform their own professional practice.

1. Trace and analyse the evolution of the philosophical underpinnings of home economics from its foundation to the present day

2. Evaluate philosophical readings which have shaped the philosophy of home economics

3. Critically evaluate philosophical debates on the nature and purpose of home economics

4. Analyse how philosophical underpinnings impacts on the body of knowledge of home economics

5. Articulate and defend their own philosophy of home economics for professional practice

Family needs are explored through the concept of the lifetime home with a focus on the importance of design as applied to the choice and design of interior spaces and interior textile products.

1. Design a room and an interior textile product to meet the specific needs of a particular individual/group.

2. Demonstrate technical proficiency in the design of interior spaces, constructed textiles, textile crafts and in the design and construction of an interior textile product.

3. Investigate the characteristic properties and technical and creative possibilities of a diverse range of materials and textiles (new & recycled) for use in the home.

4. Display competency in the application of relevant practical studio and laboratory skills, processes and health and safety procedures.

5. Access information from a variety of sources to apply the design process to meet a given design brief, synthesise information, solve problems and demonstrate reasoned, reflective judgement.

6. Use opportunities to enhance personal literacy and numeracy skills and recognise opportunities within the subject content to facilitate literacy and numeracy development among their learners.

This module is designed to develop students' knowledge and understanding of food composition with specific reference to the macronutrients as well as selected micronutrients. This will be achieved through a variety of theoretical, as well as food and science practical laboratory-based sessions.

1. Perform a variety of experimental procedures pertinent to food science utilising appropriate scientific process skills.

2. Explain the molecular structures and properties of each of the major classes of biomolecules and selected micro-nutrients.

3. Outline the metabolic pathways associated with selected macronutrient catabolism.

4. Explain the functional properties of macro & selected micronutrients in foodstuffs and the role of said macro and micronutrients in the maintenance of good health.

5. Critique how functional properties impact on the sensory attributes of foodstuffs during practical food preparation, storage, and consumption.

6. Demonstrate an ability to accurately apply mathematical concepts required for food science and nutrition in practice.

This module will equip students with an understanding of microorganisms and the microbiological principles of food safety, food preservation and food processing. Factors influencing the spoilage and contamination of food will be examined, and how these factors may be controlled as well as applied in food preservation. Knowledge and skills acquired through scientific laboratory work will be applied to food preservation practices in practical food laboratory sessions, wherein sensory analysis of fresh, fermented, and preserved foods will be considered, alongside applications to teaching, learning and assessment in the Home Economics classroom.

1. Discuss the factors concerned with the growth, survival, and death of different types of microorganisms

2. Explain the role of microorganisms in food production, food spoilage and food poisoning

3. Apply HACCP principles to food preparation settings

4. Investigate traditional, natural and technological methods of food processing and preservation

5. Apply the underlying principles of techniques used in the preservation of various types of foodstuffs, including the use of acid, salt, atmosphere and temperature control

6. Evaluate changes to the sensory properties of food arising from various methods of preservation

Applied Food Studies in year three is designed to build upon and broaden students understanding of key concepts introduced during years one and two of the course. The module Nutrition 4: Lifestyle, Health and Disease will afford students the opportunity to examine the role of nutrition in disease prevention and improving health status of the general population. It will also enable students to appreciate current lifestyle trends and their impact on diet and health. As today's consumers are more health conscious than ever and are demanding higher quality foods that maintain health and prevent disease, there is a requirement to respond accordingly with innovative food products to fulfil consumer demands and meet current trends in food, diet and health. This module will give an overview of the role of food and nutrient intakes in health and disease. It will provide an understanding of the aetiology and dietary management of nutrition related disorders and provide knowledge behind the rationale for modification of food and nutrient intakes in the prevention and treatment of same. The module will inform students of the necessary application of such information in the development of food products for persons with specific dietary disorders. It will also provide an overview of the influence of current dietary patterns and trends on health and the rationale for specific diets among sub groups of the population.

1. Discuss the importance of diet in maintaining health status and the impact of diet on the aetiology of major diet-related diseases

2. Describe the role of specific nutrients in the prevention and treatment of specific diet related disorders

3. Analyse the importance of adapting diet through food intake to meet the needs of individuals with specific dietary needs

4. Appreciate the importance of a sound understanding of various diet related diseases to be applied in various contexts.

5. Evaluate the impact of changing dietary requirements, lifestyle trends and consumer needs.

6. Examine current lifestyle trends in diet and health and their effects on nutrient intakes in subgroups of the population.

7. Apply their knowledge gained in lectures to produce appropriate food products suitable for various diet related disorders in a practical setting

This module enables students to explore fashion design and clothing construction, with cognisance to national and global trends and sustainable and responsible practices. It prepares students for teaching Textiles, Fashion & Design aspects of junior and senior cycle post-primary Home Economics curricula in a variety of settings.

1. Create a design for a sustainable garment utilising the design process and applying the principles and elements of design

2. Collect, combine and customise a range of fabrics for use in the construction of the sustainable garment

3. Demonstrate proficiency in literacy, numeracy and spatial awareness in utilising a commercial pattern and adapting for style and fit

4. Display technical proficiency, creativity and intra-personal awareness in the construction and finishing of the sustainable garment with textile style detailing

5. Demonstrate logical thinking, reasoning and reflection in the evaluation of content in all components of the module

6. Demonstrate competency in the application of relevant practical studio and laboratory skills, processes and health and safety procedures

In this module students will advance competency in textile craft skills while exploring the therapeutic effectiveness of carrying out textile craftwork across a variety of settings. Textile craft, as a meaningful creative activity, has been shown to promote positive effects on the craft makers' well-being by fostering the feelings of self-managing and empowerment . Such engagement with reflective, mindful and resourceful approaches to textile craft projects can lead to improved individual and group wellbeing, along with providing opportunities for social interaction, physical and mental stimulation, stress reduction and creativity.

1. Advance textile craft skills introduced in earlier modules

2. Demonstrate a sound knowledge of academic research into the value of collaborative therapeutic crafts

3. Plan a textile craft activity for use with an individual / group to enhance participant well-being,

4. Experience the complexities of carrying out textile craft activities in individual / group settings

5. Work to establish an atmosphere that is conducive to creative, reflective and mindful textile craftwork.

This module builds on resource management and consumer issues introduced at Stage 1 and 2 and affords students the opportunity to develop and appreciate the necessity for consumer responsibility, critical awareness and consumer discernment. This module develops the students' understanding of the ecological systems approach and enables them to apply this theoretical framework to resource management in the family home and wider environment. Students will be afforded the opportunity to debate and critique a range of issues related to sustainable and responsible personal consumption practices and appraise the role of Home Economics in promoting global citizenship education/education for sustainable development/education for sustainable lifestyles.

1. Critically appraise the theoretical concept and framework relating to the ecological systems approach critiquing its application to Home Economics

2. Assess the role of Home Economics in promoting sustainable lifestyles and responsible and sustainable personal consumption

3. Examine the impact of technological, environmental and societal changes on how individual and the family consume and manage resources in a consumer orientated society

4. Appraise the ecological impact of choice and consumption of products and services for the family home

5. Evaluate the various models for understanding consumer behaviour and assess the benefits of a particular approach for best practice in Home Economics

6. Assess the complex nature of consumer behaviour and the role of the Home Economist in promoting best practice

This module relates theory to practice and prepares students for a variety of settings, circumstances and situations that they may encounter as a Home Economist on placement/as a graduate. Students will connect academic content knowledge to a practicum consisting of Workshops & Presentations accompanied with an emphasis on evaluation & self-reflection.

1. Extend core skills of; decision making, collaborative work, peer appraisal; flexibility and responsibility within a team demonstrating good interpersonal and communication skills

2. Demonstrate a developed respect for and commitment to individual needs and development

3. Demonstrate oral techniques for faciliatting workshops and public communication

4. Critique and subsequently select and design technologies which have the potential to aid individuals/families/society

5. Judge and evaluate the effectiveness of their faciliation skills and to identify how they can bring about improvements in their work as a student trainer

6. Apply the skills of critical reflection in order to inform and enhance professional practice

7. Apply skills of academic and reflective writing.

In Stage 3 of the BA Home Economics, students go on a supervised work placement from January – May. This placement provides an opportunity for Home Economics students to accept responsibility for their own personal and professional development, training, and progress. More than ever before, the rapid pace of change in society requires individuals to be flexible, adaptable, proactive, reflective, and analytical professionals who are aware of and can critically view the latest trends and developments. This work placement is an ideal opportunity for students to understand and apply philosophical underpinnings of Home Economics in an aspect of community/voluntary/commercial work setting.

1. Understand the nature of industry and the community and voluntary sector in Ireland

2. Apply Home Economics theory to practice in the placement setting

3. Identify and document their learning over the duration of the placement

4. Enhance their interpersonal and social skills

5. Critically reflect upon their experience within the world of work.

6. Engage effectively with the supervision process.

This module outlines the importance of funding applications in Home Economics. It will focus on the techniques used in academic critical writing. A focus on writing and critically appraising research grant applications will provide a foundation for the topics presented. Primary and secondary data collection for funding proposals are considered. Literature review and meta-analysis methods will also be highlighted to the students.

1. Appropriately frame a research question and provide a theoretical framework around a research hypothesis.

2. Understand the various methods used in literature reviewing and meta-analysis techniques

3. Write a structured and effective research grant proposal

4. Critically appraise research grant proposals

5. Critically audit research final reports.

This Textile, Fashion and Design module aims to equip students with creative and technical skills in a project-based learning environment as they design and construct original ensembles. Students will develop a range of sewing and problem-solving skills in the use and adaptation of commercial paper patterns and construction of clothing. This approach encourages students to become confident, spontaneous and intuitive in the use of sewing and design skills.

1. Develop visual literacy and spatial ability in design drawing and presentation skills for chosen ensembles,

2. Experiment with a range of materials, ideas and processes. Design ideas may change and evolve during the course of this exploration

3. Apply the principles and elements of design to the choice of fabrics, styles, and colours for the chosen theme which will be presented in the form of a storyboard.

4. Demonstrate an understanding of the properties and characteristics of the chosen materials in the fabrication of a garment

5. Develop mathematical and problem solving skills while using and adapting commercial paper patterns.

6. Construct an original garment to suit a chosen client to a marketable standard of finish.

7. Discuss difficulties encountered and articulate possible solutions. Reflect on learning and seek to make use of constructive peer and tutor feedback.

8. Research and explore design sources for the work in relation to their chosen theme.

9. Apply suitable Educational Technology skills to the design and development of the ensemble and portfolio.

10. Critically evaluate the process of design development and the finished project.

11. Demonstrate logical thinking, reasoning and reflective writing in the evaluative component of the module

The Public's awareness of the importance of nutrition and its preoccupation with health reflects in part the growing sophistication of Irish consumers. Indeed, health remains one of the most important drivers of new product development in food products throughout Europe. In this module, students use their knowledge, attitude and skills amassed from years 1-3 and apply these to the development of a food product with a nutritional/health focus. The module comprises aspects of food science, current nutrition trends, sensory analysis and product development which are integrated in a manner which promotes two widely utilised problem-based learning philosophies namely the critical – science based approach and reflective practice. Recent research in Home Economics advocates these approaches as being the most valuable to students as it allows them to engage in practical reasoning to address a real problem or challenge.

This module aims to provide students with a greater knowledge of current trends and practices in food production through investigative and experimental research. The principles of recipe formulation and modification underpin the approach to practical food preparation in the Home Economics Syllabi at both junior and senior cycle, and these principles are key to theory and practice in this module. Theoretical perspectives of food product development will be presented in the lectures and applied in practical food laboratory sessions. In this setting, interplay between nutritional and sensory aspects of food product development will be examined by students as they undertake the formulation or redevelopment of a food product.

1. Understand, manage and apply the stages of the new food product development process in the making of a food product

2. Demonstrate an understanding of how to overcome technical constraints in the formulation of food products

3. Comprehend the fundamental role of nutrition in new food product development

4. Apply current legislative requirements to the nutritional labelling of a food product.

This module facilitates students to develop creative and critical thinking, self-expression and a capacity for independent study through an integrated programme of theoretical and practical based learning. Students will work to a specific design brief drawing together complex design issues while applying their knowledge to the critical evaluation of existing interiors and the exploration of alternative innovative solutions. Students will produce design drawings, mood boards & sample boards to develop and communicate concepts. Upon completion of this module, students will have developed confidence in formulating and presenting effective design solutions for domestic interior planning.

1. Critically evaluate an existing interior design scheme of choice in relation to a self-developed brief.

2. Develop a concept for the domestic project redesign with cognisance to economic, structural and spatial constraints and the specific requirements of the identified occupants.

3. Create a mood board to represent the design concept as developed.

4. Design detailed scaled design drawings in plan and elevation to represent redeveloped conceptualised scheme and experience an introduction to basic model making.

5. Present professional sample boards specifying fixtures and fittings to accompany design drawings.

6. Competitively cost one main element of the scheme.

7. Critically evaluate the overall realisation of the final scheme with reference to the evaluation template and the specific requirements of the identified occupants and the redesign brief as developed.

Everyday life in families and households is an important quadrant in Home Economics practice. This Stage 4 module will facilitate the exploration and critique of a variety of micro level daily practices related to Home Economics, across the three core areas of Family Resource Management, Textiles, Fashion and Design, and Food Studies, with cognisance to macro level global influences and patterns and the UN Sustainable Development Goals. Students will gain an in-depth knowledge and understanding of the selection and management of household resources that is socially, economically and ecologically effective and supports optimal, healthy and sustainable living for individuals, households, families and society.

1. Assess the multiplicity of factors and conceptual approaches which impact on everyday routines, practices and choices of individuals and families

2. Examine the impact of global technological, environmental and societal changes on individual and family practices related to food and diet; home design; clothing and textiles selection and care and the management of everyday household resources, with specific reference to the UN Sustainable Development Goals

3. Critically analyse the concepts and literature associated with core module themes such as globalisation, sustainability and efficiency of food, housing, clothing and textiles provision, and related everyday household practices such as heating, cooking, laundry, lighting and waste management

4. Critically examine core global, ethical and cultural issues in relation to the production and consumption of food, clothing and textiles, housing and household energy provision

5. Demonstrate logical thinking and reasoning whilst engaging in ongoing critical reflection on any of the above themes to further develop a personal philosophy of Home Economics and competently articulate and defend their position

The module enables students to enhance their capacity to confidently communicate key knowledge and skills related to Home Economics in a range of community contexts. This module will provide students with practical experience in planning, conducting, and evaluating a practical, hands-on workshop on a topic of relevance to Home Economics across the areas of food studies, family resource management, and textiles fashion and design. Students will work collaboratively to research, plan and deliver the workshop sessions.

1. Demonstrate an appreciation of the intrinsic value of Home Economics and its contribution to individuals, families, and communities.

2. Collaborate to plan a practical, hands-on workshop for a specific target group to share a selected life skill from a key area of Home Economics (food studies, family resource management, and textiles fashion and design) consulting relevant primary and or secondary sources where appropriate.

3. Develop necessary resources and complete all associated advance preparation for the workshop.

4. Competently deliver a segment of the practical, hands-on workshop for a specific target group to share a selected life skill from a key area of Home Economics (food studies, family resource management, and textiles fashion and design).

5. Synthesise and critically evaluate workshop outcomes reflecting on personal, group, and participant feedback.

6. Utilise appropriate ICT packages, technology, and resources to support workshop planning and delivery.

This module requires students to critique their own values and beliefs in relation to social issues. Emphasis will be placed on the Home Economist as a social advocate. It will use a systemic approach to highlight the interconnectedness of individuals, families and communities.

1. Critique social policies pertaining to individuals, families and communities nationally and internationally

2. Analyse social issues facing individuals, families and communities in Ireland today

3. Evaluate a range of interventions targeted at supporting individuals, families and communities

4. Apply appropriate sociological theories to different social issues

5. Critically evaluate the concepts of advocacy and empowerment as they apply to Home Economics practice

6. Evaluate the connectedness between professional identity as a Home Economist and the necessity for a strong philosophical practice

This module requires students to critique their own values and beliefs in relation to social issues. It uses a systemic approach to highlight the interconnectedness of individuals, families and communities.

1. Examine the theory, policy & values that underpin the provision of formal and informal family supports within the community;

2. Debate current issues facing families and communities in Ireland today;

3. Critically evaluate statutory, voluntary and community services which promote the welfare of families, through the life cycle stages, in both their homes and communities.

4. Critically discuss the key features of resilience in children, young people, families and communities.

This module introduces learners to key concepts in Health Economics. The course begins with an overview of neoclassical microeconomics, as learners are introduced to rational choice theory in conditions of scarcity. Rational choices rely on full information for market participants, an attribute that is often lacking in healthcare settings. They also rely on a strictly contractual interactions, which are often inappropriate in healthcare settings. For this reason, the second part of the course looks at market failures, introducing learners to important concepts such as asymmetric information, uncertainty, and trust. Once this is achieved, the course looks at the healthcare settings in various developed economies including Ireland, Scandinavia, and the United States. Finally, the students are introduced to debates in healthcare around accessibility, equity, and fairness.

1. Analyse central concepts in rational choice theory (RCT)

2. Apply the rational choice framework to healthcare settings

3. Critique RCT as the appropriate framework for healthcare choices

4. Illustrate awareness of the links between knowledge and choices in the healthcare settings

5. Discuss the provision of healthcare in several different national settings.

6. Appraise the values underpinning different forms of healthcare provision.

7. Discuss the central characteristics of the equity and access debate in healthcare economics

This module is designed to develop student's ability to critically evaluate and challenge presuppositions regarding food, diet and nutrition in order to encourage critical engagement with the complexities of public health nutrition and the food industry. The module aims to provide a comprehensive overview of current topical issues relating to food and nutrition and asses their influence on public health policies both nationally and internationally and their role in the food and drinks industry.

This cross curricular module will afford participants the opportunity to contextualise and apply their knowledge and understanding of central issues in food and nutrition facing consumers in an ever-changing society, and to critique how this knowledge can be applied and relevant to the food industry setting.

The module is designed to develop the student's ability to critically examine and debate contemporary issues in food and nutrition on a national and global context. It will afford students the opportunity to evaluate policies, theories and models that support the practice of health promotion, good nutrition and disease prevention while exploring key concepts in nutrition and health promotion strategies.

1. Critically examine the contribution of diet to health and ill-health from biological, social and political perspectives

2. Explore the factors influencing health status and analyse the underlying determinants of health disparities and inequalities

3. Develop theoretical knowledge in relation to current public health policies, initiatives, strategies and developments and their influence on the food industry.

4. Apply the expertise and knowledge gained through previous modules in food and nutrition to critically appraise current, topical issues relating to food, nutrition and public health

5. Develop analytical and research skills in assimilating information and reviewing current literature presented from industrial, commercial and academic fields in the area of food and nutrition

6. Evaluate how theories, models and practices concerning advances in food & nutrition influence public health

7. Understand the important role of the food industry in public health nutrition

This practical investigative hands-on module will afford students the opportunity to advance and extend skills in developing an artisan enterprise within the Home Economics field.

1. Understand the theoretical concepts and underlying principles involved in developing an artisan product

2. Demonstrate proficiency in practical skills required for the production of a hand-crafted Artisan product.

3. Acquire skills in photography, photoshoping and styling to enhance artistic abilities

4. Develop skills in the presentation, packaging, labelling and marketingof newly developed artisan products

5. Critically evaluate final product from a commercial and consumer perspective

The module enables students to enhance their understanding of a research area within Home Economics and in doing so, contribute to the development of discipline knowledge. This module will provide students with practical experience in conducting a structured literature review, field research and interpreting results on a topic of relevance to Home Economics. The skills of independent learning, critical thinking, problem solving, research and professional ethics, analysis and presentation of data are developed.

1. Formulate a focused research question

2. Conduct a literature review addressing the research question

3. Justify the selection of appropriate research methodology.

4. Collect relevant data from primary and or secondary sources where appropriate.

5. Utilise data tools and software packages to analyse information.

6. Synthesise and critically evaluate data and information collected.

7. Use data effectively to draw reasoned conclusions and recommendations, if appropriate.

8. Communicate research findings in a structured, written research paper.