CBSE Class 12 Agriculture Syllabus 2017-18

CBSE Class 12 Agriculture Syllabus 2017-18

Download latest cbse Class 12 Agriculture syllabus for March 2018 board exam including marking scheme and chapter-wise weightage. Class 12 Agriculture CBSE Board exam will be of 70 marks & 30 marks will be of Practicals. Details of unit-wise distribution of marks for board exam is given in the syllabus.

Although the topics and textbooks remain same, the syllabus to be covered for board exam vary year by year. Along with Agriculture syllabus for class 12 cbse has also issued the chapter-wise breakup of questions along with weightage of each chapter. That’s why it is recommended to download latest Class 12 Agriculture syllabus 2018 this year and be on safe side. Be smart, prepare according to syllabus and practise at least sample papers issued by cbse and previous year questions

Here we have presented the CBSE Agriculture syllabus class 12 in the same format as released by CBSE, without any changes or editing from our side. Students are advised to download the Agriculture syllabus class 12 cbse for the March 2018 exam even if you have the previous year syllabus because there might be changes in the syllabus, question pattern and weightage of each chapter.

Click on the button below to download the syllabus in pdf format or Scroll down to view.

Agriculture Class 12 Syllabus Session: 2017-18

More on Class 10 Syllabus


Detailed Syllabus Agriculture Class 12 for March 2018 Board Exam


Unit- I: Advance Crop Production 

 Food production including horticultural crops and its importance in the economy and nutritional security.
 Soil fertility, productivity and concept of essential plant nutrients. Classification of essential plant nutrients.
 Roles and functions of essential plant nutrients, their important deficiency symptoms.
 Soil samplings and its processing. Introduction to soil pH and Organic Carbon.
 Introduction to manure, fertilizers, Bio-fertilizers, their methods of application. Concept of Integrated Nutrient Management (INM).
 Concept of soil moisture availability various irrigation methods. Concept of precision and pressure irrigation – Drip and sprinkler irrigation.
 Methods of insect pest and disease management – Chemical, Biological and Mechanical. Concept of Integrated Pest Management (IPM).

Unit – II: Organic Farming

 Concept, history and importance of Organic farming.
 Present status and contribution in the National economy.
 Important food products grown organically. Important Government Schemes for the promotion
of organic farming in our country. Kitchen gardening.


Unit III: Post Harvest Management

 Post harvesting management of fruits, vegetables and flowers, cereals, pulses and oilseeds.
Status of food processing in our country.
 Important Government schemes for food sector.

Unit IV: Food Processing and Value Addition

 Principles and methods of food processing and preservation. Benefits of food processing.
 Important value added products from fuits, vegetables, cereals, pulses and oil seeds. Preparation of jam, jelly, ketchup, morabba, pickles, marmalade.
 Packaging, quality standards and their marketing including export.
 Flowers and their harvesting: important processed flower products, packaging, storage and their marketing.
 Concept of safe food and important food regulations.


Unit V: Subsidiary Enterprises in Agriculture

 Important subsidiary enterprises based on Agriculture including Horticulture and their
importance in the socio-economic status of an individual.
 Mushroom, their nutritional status and methods of production
 Beekeeping and its important usage and importance of Honey, Wax and Royal jelly.
 Landscaping, development and maintenance of lawns and avenue gardens.
 Preparation of Bio-pesticides (plant based), Organic manures (composts) and Vermicomposting.
 Setting up nurseries and marketing of plant sapling and important Govt. Schemes for the
support of these enterprises.

Agriculture Practicals Syllabus Class 12


Unit I: Advance Crop Production and Organic Farming 

(a) Soil sampling and determination of Soil pH.
(b) Determination of soil organic carbon content.
(c) Preparation of nursery and seed beds.
(d) Seed treatment with fungicides and Bio-fertilizers.
(e) Identification of different types of chemical fertilizers, composts, bio-fertilizers.
(f) Calculation of fertilizer requirement of crops (for wheat, rice and maize) based on their
nutrient needs.
(g) Preparation of FYM and Compost.
(h) Uses of sprayers and dusters for pest control and nutrient spray.
(i) Determination of moisture content of crop seeds (wheat, rice, maize and mustard).
(j) To find out 100-grain weight of crop seeds (wheat, rice, maize and mustard).
(k) Visit to a crop field and compare healthy plant with a diseased and insect affected plant.
(l) Identification of different types of Insecticides, Fungicides and Herbicides.


Unit II: Post-Harvest Management, Food Processing and Value Addition 

(a) Visit to Bakery Unit, Local Chakki.
(b) Preparation of Jam, Jelly, ketchup and Morabba
(c) Drying of fruits, vegetables and flowers.
(b) Preparation of pickles.
(c) Identification of fresh and aged vegetables and fruits.
(d) Visit to cold storage and record the storage of various fruits and vegetables.
(e) Harvesting and packaging of flowers.
(f) Preparation of flower arrangements such as garland and rangoli.
(g) Visit to a flower mandi and record the activities in the mandi.
(h) Visit to a local fruit market and record the activities in the market.


Unit III: Subsidiary Enterprises in Agriculture

(a) Preparation of plant based bio-pesticides (neem)
(b) Visit to Mushroom production unit.
(c) Visit to nearby apiary and record the process of beekeeping.
(d) Observe the characteristics of different bee products (honey and wax).
(e) Visit to a vermicomposting unit.
(f) Observe the characteristics of compost.
1. The students have to prepare a report on the visits recording their observations on the subject.
2. In case of practical of fruit and vegetable preservation and methods of production of value added
products from fruits and vegetables, the student will have to write the procedure adopted and the
necessary precautions to be taken in the answer sheet provided.


Report on the Visits
The student have to prepare a report of their visit to different organizations and submit to Subject teacher
for the evaluation. The report must contain the student’s original work and observations.


Viva Voce
Students can be asked questions based on:
(i) Identification of objects.
(ii) Visit Report analysis.
(iii) Experiences in their field visits, etc.
A range of 5 to 10 questions can be asked depending on the response of the student. Evaluation 5×1=5 Or
should be based on number of questions answered. Evaluator should stick to the time and ½x10=5
number of questions.


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