CBSE Class 12 Home Science Syllabus 2022-23 (PDF Download)

CBSE Class 12 Home Science Syllabus 2022-23

Home Science Course Structure

Theory and practical

Time-3 Hours
Theory: 70 marks
Practical: 30 marks

No.	Units	Marks	No. of Periods
1	Work, Livelihood and Career	05	10
2	Nutrition, Food Science and Technology	23	33
3	Human Development and Family Studies	10	24
4	Fabric and Apparel	17	28
5	Resource Management	10	24
6	Communication and Extension	05	07
	THEORY	70	126
	PRACTICAL	30	28
	GRAND TOTAL	100	154

Theory Syllabus

70 Marks

UNIT I:Work,livelihood and Career

Ch. Work, livelihood and Career

UNIT II: Nutrition, Food Science and Technology

Ch. Clinical Nutrition and Dietetics Ch. Public Nutrition and Health

Ch. Food Processing and Technology Ch. Food Quality and Food Safety

UNIT III: Human Development and Family Studies

Ch. Early Childhood Care and Education

Ch. Management of Support Services, Institutions and Programmes for Children, Youth and Elderly

UNIT IV: Fabric and Apparel

Ch. Design for Fabric and Apparel

Ch. Fashion Design and Merchandising

Ch. Care and Maintenance of Fabrics in Institutions

UNIT V: Resource management

Ch. Hospitality Management

Ch. Consumer Education and Protection

UNIT VI: Communication and Extension

Ch. Development Communication and Journalism

Prescribed textbook: Human Ecology and Family Sciences(For Class XII): Part I and Part II

HOME SCIENCE REFERENCE POINTS

UNIT I WORK ,LIVELIHOOD AND CAREER

Chapter: WORK , LIVELIHOOD AND CAREER

Introduction
- Work and meaningful work
- Work, careers and livelihood
Traditional occupation in India
- Agriculture
- Handicrafts
- Indian cuisine
- Visual arts
Work ,Age and Gender
- Gender issues in relation to work
- Issues and concerns related to women and work
  - KGBV
  - Beti bachao ,Beti Padhao Yojana
- Attitudes and approaches to work and life skills for livelihood
- Attitudes and approaches to work
- Lifeskills for livelihood
- Essential soft skills at workplace
- Ergonomics
- Definition and need for ergonomics
- Benefits of Ergonomics
- Entrepreneurship
- Definition and characteristics

UNIT II: NUTRITION, FOOD SCIENCE AND TECHNOLOGY

Chapter: CLINICAL NUTRITION AND DIETETICS

Introduction
Significance
Nutrition
Clinical Nutrition
Basic concepts
- Diet therapy
Types of diets: Regular Diet and Modified diets

Changes in consistency
Feeding routes
Prevention of chronic diseases
- Preparing for career
- Scope

Chapter: PUBLIC NUTRITION AND HEALTH

Introduction
Significance
Basic concept

Public health nutrition
Nutritional Problems of India
- Protein energy malnutrition
- Micronutrient deficiencies
  - Iron deficiency anemia
  - Vitamin A deficiency
  - Iodine deficiency disorders
- Strategies/Intervention to tackle Nutritional problems
  - Diet or food based strategies
  - Nutrient based strategies
- Nutrition programmes operating in India
  - ICDS
  - Nutrient Deficiency Control Programmes
  - Food Supplementation Programmes
  - Food Security Programme
- Health Care
- Scope

Chapter: FOOD PROCESSING AND TECHNOLOGY

Introduction
Significance
Basic Concepts

Food Science
Food Processing
Food Technology
Food Manufacturing
- Development of food processing and technology
- Importance of Food processing and Preservation
- Classification of food on the basis of extent and type of processing
- Preparing for a career
- Scope

Chapter: FOOD QUALITY AND FOOD SAFETY

Introduction
Significance
- Basic Concepts
Food safety (Toxicity & Hazard)
Hazards (Physical, chemical and biological)
Food infection
Food poisoning
Food quality
Food standards regulation in India-FSSA (2006)
International Organization and agreements in the area of Food Standards, Quality, Research and Trade
- Codex Alimentarius Commission
- International Organization for Standardisation
- World Trade Organization
Food Safety Management Systems
- Good manufacturing practices (GMP)
- Good handling practices (GHP)
- Hazard Analysis Critical Control Points (HACCP)
Scope

UNIT III HUMAN DEVELOPMENT AND FAMILY STUDIES

Chapter: Early Childhood Care and Education

Significance
Basic concepts
Preparing for a career
Scope

Chapter: Management of support services, Institutions and programmes for children, youth and elderly

Significance
Basic concepts
Why are children vulnerable?
Institutions, programmes and initiatives for children
- ICDS
- SOS Children’s Village
- Children’s Homes run by the Government
- Adoption
Why are Youth vulnerable?
Youth programmes in India
Why are the elderly vulnerable?
Some programmes for the elderly
Preparing for a career
Scope

UNIT IV: FABRIC AND APPAREL

Chapter: Design for Fabric and Apparel

Introduction
Basic concepts (Design: Structural & Applied)
Elements of design
- Colour
- Texture
- Line
- Shapes or form
Principles of Design
- Proportion
- Balance
- Emphasis
- Rhythm
- Harmony
Preparing for career
Scope

Chapter: Fashion Design and Merchandising

Introduction
Significance
Basic Concepts
- Fashion terminology –Fashion ,fads, style, classic
Fashion Development
- France-The centre of fashion
- Fashion Evolution
Fashion Merchandising
Fashion Retail Organization
Preparing For a career
Scope

Chapter: Care and maintenance of fabrics in Institution

Introduction
Basic concepts
- Washing equipment
- Drying equipment
- Ironing/pressing equipment
Institutions
Preparing for a career
Scope

UNIT V: RESOURCE MANAGEMENT

Chapter: Hospitality Management

Introduction
Significance
Basic concepts
Departments involved in hospitality management of an organization
Scope

Chapter: Consumer Education and Protection

Introduction
Significance of consumer education and protection
Basic concepts
- Consumer product
- Consumer behaviour
- Consumer forum
- Consumer footfalls
- Consumer problems
- Consumer rights
- Standardized marks (ISI, Wool Mark, Hall Mark, Silk Mark)
- Protection Councils
- Consumer Responsibilities
Scope

UNIT VI: COMMUNICATION AND EXTENSION

Chapter: Development communication and Journalism

Introduction
Significance
Basic concepts
- Development
- Development journalism
- Development Communication
Methods of communication
- Campaign
- Radio and television
- Print media
- Information and communication technologies
Knowledge and skills required for a career in this field
Scope and career avenues in development communication

PRACTICALS FOR CLASS XII

UNIT I NUTRITION, FOOD SCIENCE AND TECHNOLOGY

Modification of normal diet to soft diet for elderly
Development and preparation of supplementary foods for nutrition
Planning a menu for a school canteen or mid-day meal in school for a
Design, prepare and evaluate a processed food
Qualitative test for food adulteration in: pure ghee, tea leaves, whole black pepper, turmeric powder, milk, asafoetida.

UNIT I: HUMAN DEVELOPMENT AND FAMILY STUDIES

Preparation and use of any one teaching aid to communicate socially relevant messages for children/ adolescents /adults in the

Preparation of any one toy for children (age appropriate) using locally available and indigenous material

UNIT IV: FABRIC AND APPAREL

Preparation of any one article using applied textile design techniques; tie and dye/batik/block printing.
Remove different types of stains from white cotton cloth –Ball pen, curry, grease, ink, lipstick, tea and coffee.

UNIT V: RESOURCE MANAGEMENT

Evaluate any one advertisement for any job
Develop a leaflet/pamphlet for Consumer Education and Protection on any one of the following-
1. Consumer Protection Act (CPA)
2. Consumer responsibilities
3. Consumer organization
4. Consumer Problem

PROJECT

ANY ONE OF THE FOLLOWING PROJECT MAY BE UNDERTAKEN AND EVALUATED-

Study of an integrated community based, nutrition/health programme being implemented in own area, with reference to-
1. Programme objectives
2. Focal Group/Beneficiaries
3. Modalities of implementation
Visit to the neighbouring areas and interview two adolescents and two adults regarding their perception of persons with special needs.
Profile any two person (child/adult) with special needs to find out their diet, clothing, activities, physical and psychological needs.
Planning any five messages for nutrition, health and life skills using different modes of communication for different focal groups.
Market survey any five processed foods with their packaging and label

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