Presentation Secondary School Tralee
Telephone: 066 7122737 

School Roll: 61450C


General aims:

  • To enable students identify, develop and use their own abilities / creativity
  • To develop skills of investigation, analysis and manipulation
  • To encourage and foster in, enjoyment of, and excellence in the areas of Home Economics chosen for Transition Year
  • To develop skills which will help the students cope with the increasingly rapid changes in society and in an information based society.
  • To develop necessary skills of interrelationship with one another and with teaching staff members.

Consequently, it is hoped that each student will:

  • Become more aware of the basic principles and importance of nutrition and healthy lifestyles.
  • Develop an interest in food, food trends and cooking as well as developing cookery skills.
  • Develop and interest in textiles, sewing and fashion as well as developing sewing skills   




  cook off 1

We were beyond thrilled when we found out we were accepted into The ToddleBox School Cook Off competition in The Macroom Food Festival. We had worked so hard trying to come up with an interesting dish for toddlers aged 1-3 and our hard work had paid off! We were so excited and couldn’t wait to start practicing. We stayed after school and practiced with Ms O Connor who gave us really good tips on how we could succeed in the competition. Leading up to the competition, we borrowed all our equipment from the Home-Economics room and practiced separately at home.

On the day of the competition I was nervous but also very excited as this was a completely different experience for me. It was only when I started walking into the festival that I realised how big a deal the competition actually is. I also realised that we were the only team in Kerry accepted to compete and that already was a big accomplishment for me. At this time, round 1 of the competition was taking place and we were in round 2, therefore I walked around and took in all the different aromas of different foods being cooked all at the same time at the same place. It was overwhelming to see the whole community together reuniting with old friends and sharing passions. It made me wonder why I hadn’t been to the Macrrom Food Festival before now. When my cooking partner Jemi and my Home-Economics teacher Ms Breen arrived, I spoke to them about any final adjustments  before the competition began. The competition began at 3.00 and we had a half an hour of preparation, this meant we could organise our equipment and our method for our dish. However the real fun began at 3.30. We cooked in a large tent using a gas oven and a hob. There were people surrounding the tent to watch us, the crowd was 4 rows deep. Carefully they watched as I chopped and grated the vegetables and Jemi made the pastry. The judges of the competition were so nice and friendly, they were very impressed by our idea and encouraged us to keep cooking at home. We made a pasta in a creamy vegetable sauce with a pastry base and a layer of tomato sauce and cheese on the pasta. It was what many would describe as a mixture of pizza and pasta but with many healthy elements. This way we thought toddlers could enjoy eating foods they love while still getting essentials vitamins and minerals as they are growing at a fast rate.

At the end of the day we didn’t win the competition but we are proud to say we were finalists in the cook off and we had an experience of a lifetime. Personally, it made me realise how much I love cooking and baking and I can’t wait to enter more competitions like this in the future.

 Jemi John & Orlaith O'Brien


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Ms. Dennehy’s Transition year students at Presentation Secondary Tralee hosted a tea- party for Presentation sisters at 12 on Monday 2nd December 2014. in the newly refurbished Home Economics rooms in the school. During the Summer, both Home Economics rooms at Pres were totally refurbished, with a reconfigured lay-out to facilitate independent cooking by the students. With shiny new surfaces and equipment, the work stations would rival any we’ve seen recently on “Masterchef” or “The Bake Off.”! Sr. Joan assisted by School Principal, Mrs. Pontillo did the formal “ribbon-cutting” to launch the new facilities.

Many Presentation sisters from the Presentation Convent Tralee as well as teaching sisters past and present attended and it provided an opportunity for the sisters to see the recent developments in the Home Economics rooms as well as other developments in the school. The students served a selection of sweet and savoury treats  in the style of “Afternoon Tea” and indeed the service would rival that seen in many a 5-Star hotel, with starched linens, Delicate China and tiered cake-stands aplenty laden with delicacies. Musical entertainment was provided by some of the Transition years including Miriam Dowling, Hollie Boyd and Rachel Breen who sang some traditional ballads as well as Christmas carols and were joined by Sr. Eibhlís who led a short sing-song enjoyed by all.

Today’s event was a wonderful success and enjoyed by all concerned. Sincere thanks go to all the students who participated in the organisation of this event with Ms. Dennehy, exemplifying the traditional characteristics of our Presentation students – Courtesy, Friendliness and Cooperation.

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The LegenDAIRY team  launched  their Frozen Yogurt at lunch-time with a Celebrity guest - Kerry Chef Mark Doe - in attendance. The girls made the yogurt themselves on a not-for-profit basis. Students could purchase the frozen yogurt for €1 with a choice of extra toppings or sauces for 20c. The yogurt was available every Tuesday and Wednesday during the campaign. A great number of students availed of the opportunity to get 1 of their 5 a day dairy products.


Congratulations to the "Legendairy" team of  Moira Hanafin, Aisling Clark and Leanne Hanafin of Transition year who have qualified for round 2 of the N.D.C. Milk It awards as one of the top 100 teams in the country. The Secondary school Advertising Awards 2014 aim to promote the importance of Dairy to teenage Peers by those participating. The girls aim to help students in the school achieve their daily requirement of 5- dairy- portions- a- day by introducing frozen yogurt at lunchtimes in coming weeks.the girls must now expand their project to show how their creative and strategic campaign can be activated with a Portfolio due on March 3rd. We wish them well in the next round as they remind all girls in Pres that they are building their bones now for later in life  - Calcium and Vitamin D being vitally important for this life-stage.

Reflective Thought

" In winter, I plot and plan.

 In spring, I move."

 Henry Rollins



btysbuild a bank 825x375

greeneco unesco




School Office Hours

8.30 A.M. – 1.15 P.M.

2.00 P.M. - 5.00 P.M. Monday and Tuesday

2.15 P.M – 5.00 P.M. Wednesday, Thursday, Friday