Economics is offered to Leaving Certificate students in St. Vincent’s Castleknock College. A common syllabus exists for Higher and Ordinary levels. The higher level demands a more in —depth knowledge of economics concepts and theories and the ability to apply this knowledge to real life situations. As economic issues become more prominent in everyday life it is important that students can link economic theory to everyday situations.

The State Examinations

The Economics examination at both Ordinary Level and Higher Level consists of a terminal written examination of two and half hours duration. The examination paper has a mark allocation of 400 marks in total and consists of two sections.

Section A: 100 Marks (25%) — This section consists of nine short response type questions. Students are required to attempt six of the nine questions. Questions range over the entire syllabus.

Section B: 300 Marks (75%) – This section consists of eight questions and students are required to attempt any four of these. All questions require constructed responses and carry an equal weighting of 75 marks each.

Students who study economics develop skills that are of value for further study and subsequent careers, primarily in professional and managerial occupations. Economics gives students a general picture and an understanding of economic activities, patterns and principles. Economics provides a suitable basis for further study of this subject.

Leaving Certificate Economics Syllabus

Part A: Fifth Year Topics — Macro Economics

Students start Economics with a General Introduction to the subject of Economics. Introduce Economic definitions and important key terms that students will meet over the two year course.

  1. Inflation, Money and Banking
  2. National Income
  3. The Government and the Economy
  4. International Trade
  5. Economic Growth and Development
  6. Population, Employment and Emigration
  7. The history of Economic Thought.

Part B: Sixth Year Topics — Micro Economics

  1. Demand
  2. Cost, Supply and Competition
  3. Factors of Production