Timber by EMSIEN-3 LTD
Tags Posts tagged with "home science syllabus by cbse"

home science syllabus by cbse

Download latest cbse Class 12 Home Science Practical syllabus for March 2018 board exam. The syllabus also includes marking scheme, learning objective and notes. Class 12 Home Science CBSE Board exam will be of 70 marks & 30 marks will be of Practicals.

Although the topics and textbooks remain same, the syllabus to be covered for board exam vary year by year. That’s why it is recommended to download latest Class 12 Home Science practical syllabus 2018 this year and be on safe side. We’ve got several queries from students throughout the country regarding their poor performance in the board exams.  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 syllabus of Home Science practical class 12 in the same format as released by CBSE, without any changes or editing from our side. Students are advised to download the Home Science syllabus of 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.

HOME SCIENCE
CLASS XII (2017 – 18)
PRACTICAL

Maximum Marks: 30  Periods: 35





1) Human Development: Life Span Approach (Part II)
Activities
 Identify the problems of adjustment of adolescents with the help of a tool (group activity) and make
a report.
 Spend a day with an aged person and observe the needs and problems. Write a report.
 List and discuss at least 4 areas of agreement and disagreement of self with:-
a) Mother b) Father
c) Siblings d) Friends
e) Teacher
2) Nutrition for Self, Family and Community
Activities
 Record one day diet of an individual and evaluate it against principles of balanced diet.
 Plan a meal and modify for any one physiological condition – Fever, Diarrhoea, Constipation,
Jaundice, Hypertension, Diabetes, Pregnancy, Lactations, Old age and Infants. Prepare a dish.
 Identify food adulteration: using visual and chemical methods; Turmeric, Chana Dal, Bura Sugar,
Milk, Tea leaves, Coriander, Black Pepper Seeds, Desi-ghee.
 Prepare ORS Solution.
3) Money Management and Consumer Education
 Collect and fill savings account opening form in Post Office and Bank.
 Fill up the following forms and paste in file: Withdrawal slip, Deposit slips, Draft slip and cheque
(bearer of A/c payee).
 Collect labels of any three products and compare them with mandatory requirements.
 Prepare one label each of any three items bearing ISI, FPO, Agmark.
4) Apparel: Designing, Selection and Care
 Illustrate principles of design or elements of art on a paper or cloth and evaluate them.
 Removal of different types of stains: tea, coffee, curry, grease, blood, lipstick, ball pen.
 Examine and evaluate readymade garments for their workmanship. [at-least two]
 Make sample of Hemming, Backstitch, Interlocking, and Press buttons, hooks and eye.
5) Community Development and Extension
 Visit any two places (home/restaurant/school/business centre, etc.) and observe its measure for
safe drinking water and general conditions of hygiene around it.

Scheme for practical examination (Class XII)- 30 marks

1. Unit I-Human Development: Life Span Approach (Part II)- Project Report-5 marks
2. Unit II- Nutrition for Self, Family and Community)
Plan a meal and modify and prepare a dish for any one physiological condition Fever, Diarrhoea,
Constipation, Jaundice, Hypertension, Diabetes, Pregnancy, Lactations, Old age and Infants- 5
marks
b) Identify food adulteration: using visual and chemical methods; Turmeric, Chana Dal, Bura Sugar,
Milk, Tea leaves, Coriander, Black Pepper Seeds, Desi-ghee- 2 marks
3. Unit III-Money Management and Consumer Education
a) Prepare one label each of any three items bearing ISI, FPO, Agmark.- 2 marks
b) Filling up of paying slip either to deposit cash or cheque- 2 marks
4. Unit IV- Apparel: Designing, Selection and Care
a) Removal of different types of stains- Tea, coffee, grease, blood, lipstick, ballpen(Any two)
OR
Readymade garment- Quality check – 2marks
b) Make sample of hemming/backstitch/interlocking/fastener- 2marks
5. Unit V-Community Development and Extension- Survey Report- 4 marks
6. File- 4 marks
7. Viva- 2marks

Reference books for teachers:
1. Human Ecology and Family Sciences – Part I, Class- XII, NCERT Publication
2. Human Ecology and Family Sciences – Part II, Class- XII, NCERT Publication

 

More on Class 12 Syllabus

Download latest cbse Class 12 Home Science syllabus for March 2018 board exam. The syllabus also includes Practical Syllabus of Home Science. Class 12 Home Science CBSE Board exam will be of 70 marks & 30 marks will be of Practicals. 

Although the topics and textbooks remain same, the syllabus to be covered for board exam vary year by year. Along with Home Science 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 Home Science syllabus 2018 this year and be on safe side. We’ve got several queries from students throughout the country regarding their poor performance in the board exams.  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 syllabus of Home Science class 12 in the same format as released by CBSE, without any changes or editing from our side. Students are advised to download the Home Science syllabus of 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.

Home Science Class 12 Syllabus for March 2018 Exam 




More on Class 12 Syllabus

 

Detailed Syllabus Home Science Class 12 Session: 2017-18

Unit I: Human Development: Life Span Approach (Part II)

A. Adolescence (12 – 18 years)

(i) Growth & Development – Domains and principles.

(ii) Meaning, characteristics and needs.

(iii) Influences on identity formation

  • (a) Biological and Physical changes-early and late matures. (Role of heredity and environment)
  • (b) Social, culture and media.
  • (c) Emotional changes.
  • (d) Cognitive changes.

(iv) Specific issues and concerns

  • (a) Eating disorders-Causes, consequences and management – Anorexia Nervosa, Bulimia.
  • (b) Depression
  • (c) Substance Abuse
  • (d) Related to sex
  • (e) Handling stress and peer pressure

B. Adulthood:

(i) Young & middle adulthood: Understanding and management of new responsibilities, carrier marriage and family.

(ii) Late Adulthood/Old age:

  • (a) Health and Wellness: physical, social, emotional, financial, recreational needs
  • (b) Care for elderly (at home and outside – old age home)
  • (c) Anger management

Unit II: Nutrition for Self, Family and Community

(a) Meal Planning: Meaning and importance, principles and factors affecting meal planning; Nutritional needs, food preferences and modifications of diets in different age groups: infants, children, adolescence, adults, elderly and in special conditions: pregnancy and lactation (including traditional foods given in these conditions)

  • (i) Use of basic food groups (ICMR) and serving size in meal planning
  • (ii) Factors influencing selection of food: culture, family food practices, media, peer group, availability of foods, purchasing power, individual preference & health.

(b) Food safety and quality:

  • (i) Safe food handling (personal, storage, kitchen, cooking and serving).
  • (ii) Safety guards against food adulteration, definition and meaning of food adulteration as given by FSSAI (Food Safety and Standard Authority of India).
  • (iii) Common adulterants present in cereals, pulses, milk and milk products, fats and oils, sugar, jaggery, honey, spices and condiments.
  • (iv) Effects of some of the adulterants present in the foods: kesari dal, metanil yellow, argemone seeds.
  • (v) Food standards (FPO, Agmark, ISI).

(c) Therapeutic modification of normal diet with respect to consistency, frequency, foodstuffs, nutrients and methods of cooking.

(d) Modification of diet according to common ailments: diarrhoea, fever, jaundice, hypertension, diabetes and constipation. Physiological changes, clinical symptoms, requirements and dietary requirements in each condition.

Unit III: Money Management and Consumer Education

(a) Family Income:

(i) Various sources of family income:

  • money income
  • real income, (direct and indirect)
  • psychic income

(ii) Supplementing family income-need and ways; need and procedure for maintaining household accounts (daily, weekly and monthly).

(b) Savings and Investment:

(i) Meaning and importance of savings.

(ii) Basis for selection of investment methods: risk, security, profit, tax saving.

(iii) Ways/methods of investment –

  • Bank schemes (saving, fixed, recurring);
  • Post Office schemes (savings, recurring deposit, monthly income scheme, National saving certificate, Senior citizen scheme); 
  • Insurance schemes (whole life, mediclaim);
  • Public Provident Fund (PPF), Provident Fund (PF). 

(iv) Consumer Protection and Education: Meaning, problems faced by consumer, Consumer Protection Amendment Act (2011); Consumer aids: labels, standardization marks, (ECO Mark, Hallmark, Wool mark, Silk mark), advertising, leaflets, and Consumer redressal forum, Internet. 

Unit IV: Apparel: Designing, Selection and Care

(i) Application of elements of art and principles of design in designing apparel.

(ii) Selection and purchase of fabrics- purpose, cost, season, quality, durability, ease of maintenance and comfort.

(iii) Selection of apparel- factors influencing the selection of apparel- age, size, climate, occupation, figure, occasion, fashion, drape cost and workmanship.

(iv) Care and maintenance of clothes: Cleansing agents: soaps and detergents (basic differences and their utility); General principles of stain removal, stain removal of tea, coffee, lipstick, ball pen, Grease, Curry and Blood.

(v) Storage of clothes.

Unit V: Community Development and Extension (Part II)

(i) Water safety: Safe drinking water-importance of potable water for good health, and its qualities, simple methods of making water safe for drinking; boiling, filtering (traditional and modern technology), use of alum, chlorine.

(ii) Salient features of income generating schemes

  • DWCRA (Development of Women and Children in Rural Area)
  • MGNREGA (Mahatma Gandhi National Rural Employment Guarantee Act, 2005)

Unit VI: Career Options after Home Science Education

Career options of self and wage employment of various fields of Home Science.

 

Click For HOME SCIENCE PRACTICAL SYLLABUS

Download latest cbse class 10 Home Science syllabus for the session 2017-18. This year CBSE has changed the exam pattern. Class 10 Home Science Syllabus in Board exam will consist of 100 marks out of which 75 marks will be of Theory and 25 of Practical. This year, there is no CCE pattern or division of syllabus for SA1 or SA2 as it used to be before.

This year complete syllabus will be there in your final/annual exam. Along with Home Science syllabus for class 10 cbse has also issued the chapter-wise breakup of questions along with weightage of each chapter. The package also enlists the learning objectives. That’s why it is strongly recommended to download new class 10 Home Science Syllabus 2017-18 this year and be on safe side.

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

Class 10 Home Science Syllabus of Session 2017-18 

Click for Class X Sample Papers by CBSE 2018




More on Class 10 Syllabus

Detailed Home Science Syllabus for Class 10

Theory

Unit I: Human growth & development II    (30 periods, 13 Marks)

a) Play (0-5 years), role of play in growth & development of children. Types of playactive,
passive, natural, serious and exploratory, selection of play material for
children.
b) Childhood. Adolescents and Adulthood: Special Features.
c) Problems of Adolescents
d) Old Age : Need of care

Unit II: Management of Resources: Time, Energy & Money    (30 periods, 13 Marks)

a) Time Management – Definition & Importance
b) Time plans – Factors affecting time plan
c) Energy Management : Definition and Importance
d) Fatigue and work Simplification
e) Family Income & Types : Expenditure & Importance of Saving and Investment
Schemes (Only Listing)

Unit III: Food & Personal Hygiene   (18 periods, 08 Marks)

a) Principles of hygienic handling of food, including serving of food.
b) Hygiene in kitchen
c) Personal hygiene of food handler
d) Hygiene during food storage

Unit IV: Meal Planning    (42 periods, 15 Marks)

a) Concept of Meal Planning
b) Factors affecting meal planning : age, sex, climate, occupation, cost of food items,
number of family members, occassion, availability of food, family traditions, likes
and dislikes
c) Basic food groups
d) Use of food groups in planning balanced diet, in context of self. RDA-ICMR (2010)
and its uses in family diets
e) Therapeutic adaptations of normal diet : Based on consistency and cooking methods

Unit V: Food Safety and Consumer Education    (30 periods, 13 Marks)

a) Food Safety, mal-practices of traders, price variation, poor quality, Faulty
weights and measures, non-availability of goods, misleading information, lack of
standardized products
b) Food adulteration : Concept, adulterants & harmful effects of adulteration, FSSAI
Standards (2006)
c) Consumer Rights and problems faced by consumer, redressal and rights (Listing)
d) Sources of Consumer Education – Govt & Non-Govt. Agencies (Only listing)

Unit VI: Care and Maintenance of Fabrics and Apparel    (30 periods, 13 Marks)

a) Cleaning and finishing agents used in routine care of clothes.
b) Stain Removal
c) Storage of cotton, silk, wool and synthetics
d) Ready made garments, selection, need and workmanship

Practicals
(40 Periods, 25 Marks)

(Distribution of Marks : 3 Marks per Unit)
1. Make suitable play material for children between 0-3 years (work in a pair)
2. Plan a balanced diet to self (only one meal).
3. Prepare a time plan to self for one day.
4. Prepare a report on any five mal practices you have observed in the market.
5. Undertake a market survey and collect five (5) food labels, analyze them and
    illustrate the labels.
6. Remove common stains of curry, paint, ball pen ink, grease, lipstick, tea and
    coffee.
7. List five areas of agreement and disagreement each with parents, siblings and
   friends, and present the solutions to class.
8. Examine positive & negative qualities of one readymade and one tailor made
    a garment.
9. Prepare a care label for a readymade garment according to its fabric and design.
10. Practical File.   (4 Marks)
11. Viva Voce.        (3 Marks)