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
OR
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-
- Consumer Protection Act (CPA)
- Consumer responsibilities
- Consumer organization
- 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-
- Programme objectives
- Focal Group/Beneficiaries
- 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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