Exam Preview/Home Economics: Home economics, which is examined today, is a hugely impressive subject. It should be compulsory for all students, writes celebrity chef Derry Clarke.

I am really impressed by the breadth and standard of the subjects covered in home economics. It's the kind of practical knowledge that everyone should have, but in reality few Irish people do.

Everyone should know the basics of food, food safety, food budgeting and cooking. People are so busy these days that many never cook and they resort to processed food.

Cooking is a very important part of life, not just from the nutrition point of view, but also from a social point of view.

When human beings get together over food, it's a unique experience. It's great for everyone to be able to invite their friends into their homes and to prepare food for them.

As Darina Allen has pointed out, some people are more concerned about what they put into their cars than what they put into their bodies.

Any student that takes the home economics course and does well in it should have a well developed appreciation of food and know their stuff.

There is a good case for making this subject compulsory.

I have been involved in judging a schools cookery competition in recent years and I'm really impressed by the standards achieved by home economics students in our schools.

The teachers I have dealt with have been really committed and inventive and many schools lay on great kitchen facilities.

Unfortunately, many students see home economics as a sort of a soft or inferior subject and don't take it.

My daughter has that attitude and I think it's a shame. Only a tiny minority of people here have a real appreciation of good food and can handle it properly.

The interest in home economics and cooking generally seems to be improving though. I've had 12 transition-year students on work experience in my kitchen over the last year - most of them were male, which is promising. I also teach at the Food Active summer school in St Conleth's.

If I could add to the home economics syllabus, I would include some of the issues that arise for me in my restaurant every day.

Food allergies are a big aspect of cooking now, I deal with an average of two or three allergy sufferers every night. I have also noticed that diners' needs are changing as different nationalities come into the country. Perhaps it would be useful to feature a component on the various dietary requirements of different cultures and religions in Ireland.

I also think home economics students would benefit from learning about the differences between organic and non-organic foods.

Overall, though, I applaud this syllabus. Sections such as those on nutrition and food safety provide particularly practical and useful skills for students for life. I believe all students should be exposed to this syllabus at some stage during their schooling.

Derry Clarke is the proprietor of L'Ecrivain restaurant in Dublin