CBSE Board Home Science Syllabus for Class 12
CBSE Board Syllabus for Class 12 Home Science
CLASS XII (THEORY)
One Paper (Theory)
Time: 3 Hours
|I.||Know Little Children||17|
|II.||Nutrition for Self and Family||17|
|III.||Money Management and Consumer Education||17|
|V.||Things I can do with my Home Science Training||2|
Unit I: Know Little Children (0-3 years) (Periods 34)
Some specific characteristics: physical and motor-height, weight and body proportions; motor development during 0-3 months, 3-6 months, 6-9 months, 9-12 months and 1-3 years (milestones only); social and emotional developments; recognition of people around; socialization, expression of emotions; cognitive development; learning through concrete operations and language
Protection from preventable diseases: immunization - concept and types (natural and acquired), breast feeding (one of the ways to develop natural immunity); immunization chart; symptoms and incubation period of childhood diseases - TB, DPT, polio, measles, cholera, diarrhoea.
Special needs of disadvantaged and disabled children: socially disadvantaged, physically handicapped (partially blind & deaf, affected/missing limb): characteristics & needs.
Substitute care at home and outside: siblings, grand parents, neighbours creche, day care centres etc: Integrated Child Development Scheme (ICDS) - objectives and functions.
Unit II : Nutrition for Self and Family (Periods 36)
Planning meals for the family: meaning and importance of meal planning, principles and factors affecting meal planning, planning meals for the family; keeping in mind the needs of individual members, including children, pregnant women, lactating mother, members suffering from fever and diarrhoea; role and preparation of ORS.
Ways to ensure good health for the family: using safe drinking water-importance of potable water for good health, qualities of safe drinking water; household methods of making water safe for drinking; boiling, filtering, use of alum and chlorine tablet role of hygiene for food handlers at home level. Safety against food adulteration, definition and meaning of food adulteration as given by PFA; common adulterants present in cereals, pulses, milk and milk products, fats and oils, sugar, jaggery, honey, spices and condiments. Ill effects of some of the adulterants present in the foods: kesari dal, metanil yellow, argemone seeds.
Unit III : Money Management and Consumer Education (Periods 36)
Family Income: various sources of family income: (i) money income, (ii) real income, direct and indirect; Supplementing family income-need & ways; need and procedure for keeping household accounts. Savings and Investment: meaning and importance of savings; ways/methods of investmentbanks, post-office, LIC, Units, PPF, PF; basis for selection of method of investment risk, security, profit, tax saving. Consumer Protection and Education: meaning, problems faced by consumer, Consumer Protection Act (1986) and Services; Consumer aids: labels, standardization marks, advertising, guidebooks/leaflets, Consumer redressal forum.
Unit IV: My Apparel (Periods 35)
Clothing and its relation to personality: Elements of line, colour, texture: elements of design: balance, rhythm, proportion, harmony, emphasis; factors that influence the selection of clothes: personality, age, climate, occupation, figure, occasion, fashion; selection and purchase of fabrics. Purpose, quality, cost, season, reliable shop.
Checking size and quality in ready-made garments, need and criteria: seams, hem, plackets, fasteners, workmanship, design, drape.
Care of clothes: General principles and precautions to be followed while removing stains and washing: Cleansing agents: soaps and detergents (basic differences); Storage of clothes.
Unit V: Things I can do with my Home Science Education (Periods 3)
Application of knowledge of Home Science in everyday life.
Usefulness of some of the skills learnt here for supplementing family income.
Skills learnt here can be gainfully used for employment (self-employment, apprenticeship).
Further training required to make this field a career: various sources and facilities available for training.
Time : 3 Hours
|I.||Know Little Children||3|
|II.||Nutrition for Self and Family||11|
|III.||Money Management and Consumer Education||3|
|V.||Things I can do with my Home Science Training|
Unit I : Know Little Children (0-3 years) (Periods 2)
Activity: Observe a child in neighbourhood or at home for various milestones of physical and motor developments and prepare a chart.
Practical: Make an interview schedule for working mother.
Activity: Interview three mothers working outside the home to find out their arrangements of substitute care for their children (0-3 yrs) in their absence.
Practical-Prepare a chart of milestones
Practical: Prepare a chart for immunization of a child.
Unit II : Nutrition for Self and Family (Periods 22)
Practicals: Plan meals for the family and carry out modifications to suit individual needs including persons suffering from feveror diarrhoea and for pregnant and lactating mother. Prepare and serve one dish.
Practical: Preparation of oral rehydration solution
Practical: Simple tests for checking adulteration in-
(iii) Milk and milk products
(iv) Tea leaves
(v) Dhania powder
(vi) Red chillies
(vii) Haldi powder
(viii) Gur (Jaggery)
(ix) Black Pepper (Whole)
(x) Mustard oil
Unit III: Money management and Consumer Education (Periods 8)
Activity: Open an account. Find out and report how an account is opened in a bank and post office. Collect and fill forms.
Activity: Read and evaluate labels of any four household items bearing different standardization marks.
Practical: Fill bank/post office forms
Practical: Prepare one label each for four household items/products bearing different standardization
Unit IV : My Apparel (Periods 42)
Practical : Make sample of
(a) basic stitches and seams:
(i) Running Stitch
(iii) Blind stitch
(b) Fasteners - Buttons and hooks.
(c) Patch work
or make an apron and incorporate all the above (a, b, and c).
Practical: Examine quality in ready-made garments.
Practicals: Relative effect of temperature of water on the clothes during the process of washing
clothes (cold, lukeworm, hot). Draw conclusions and how this knowledge is helpful.
Removal of stains of -
(i) Tea stain
(ii) Coffee stain
(v) Ball point ink
(v) Ball point ink
Practical: Make a soap/detergent (liquid/powder/cake)
Instructions to the Examiners:
1. Three marks are allotted to Q. No. 1 in group A and Know little Children. Any question can be selected from the list of questions given in Group A. 3 marks for correct chart of milestones/ immunisation/interview schedule for working mothers.
2. Eight marks are allotted to Q. No. 2 in Group 2 in Group B on ‘Nutrition for Self and Family’. Any question can be selected from the list of questions given in Group B Part (a). Further subdivision of eight marks :
|(i)||Planning and selection of foods according to specific requirements||2 Marks|
|(ii)||Preparation of one dish||3 Marks|
|(iv)||Work place and method of work||1 Mark|
3. Three marks are allotted for question No. 3 from Group B Part (b and c). Further Sub-division of three marks:
Preparation of oral dehydration solution or
detection of adulterant
1 mark for correct test
2 marks for correct identification of adulterant.
4. Three marks are allotted to Q. No. 4 from Group C on Money management and consumer education. Further sub-division of three marks:
|Selection of correct form||1 Mark|
|Correct filling of form||2 Marks|
|Preparation of label||2 Marks|
|Correct quality mark according to the product||1 Mark|
5. Three marks are allotted to Q. No. 5 from Group D part (a) on ‘My Apparel’. Three Marks for checking of quality of ready-made garment
Three Marks for correct reporting of effect of temperature on a particular cloth.
6. Three Marks are allotted to Q. No. 6 from Group D (part d+e). Further sub-division of two marks
Selection of correct detergent
Removal of stain - using chemicals/detergents/bleach or
|Selection of correct ingredients||1 Mark|
|Preparation of soap/detergent||1 Mark|
7. Class Record 5 Marks
8. Viva - questions should be related to practicals conducted during the examination 2 Marks
A. Out of the several alternatives given in each group of questions only one is to be assigned to the group.
B. Preparation of dish means-methodical procedure, economical use of ingredient and finished product.
C. Neat work
D. In all, six questions are to be selected.
|1 from Group A||3 Marks|
|2 from Group B||8 + 3||11 Marks|
|1 from Group C||3 Marks|
|2 from Group||3 + 3||6 Marks|
List of Questions
Q. No. I : List of questions regarding the experiments from Group A (Unit I parts a, b and c). 3 Marks
1. Prepare a chart to record the milestones of physical development of child from 0-1 year.
2. Prepare a chart to record the milestones of language development of a child from 0-3 years.
3. Prepare a chart to record the milestones of motor development of a child from 0-3 years.
4. Prepare an immunisation chart for a child from 0-3 years.
5. Prepare an interview schedule for a working mother to find out the arrangement for her pre-school child in her absence.
Q. No. II : List of questions regarding the experiments from Group B (Unit II part a ). 8 Marks
1. Plan meal for a family and suggest modifications for: any one of the following:
a lactating mother / a pregnant woman / a person suffering from diarrhoea / a person suffering from fever
Prepare one of the modified dishes.
Q. No. III : List of questions regarding the experiments from Group B (Unit II parts b and c). 3 Marks
1. Prepare oral rehydration solution. (ORS)
2. Test adulteration and identify the adulterant in one of the following:
(iii) Milk and Milk Products
(iv) Tea leaves
(v) Dhania Powder
(vi) Gur (Jaggery)
(vii) Haldi Powder
(viii) Black Pepper (Whole)
Q. No. IV : List of questions regarding the experiments from Group C (Unit III parts a and b). 3 Marks
1. Select and fill form for one of the following:
(a) To withdraw small amount of money.
(b) To withdraw large amount of money.
(c) To open an account in post office/bank.
(d) To deposit money in cash / cheque.
2. Prepare label for any food product with proper quality mark.
Q. No. V : List of questions regarding the experiments from Group D (Unit IV parts a, b and c) 3 Marks
1. Make a sample of any one of the following:
(ii) Running stitch
(iii) Blind stitch
(iv) Inter locking
(v) Fasteners - buttons or hook
2. Examine two points (seams fasteners, patch, embroidery, finishing of edges) in a readymade garment and write your observations.
3. Test the effect of temperature of water (hot, lukewarm and cold on cotton / wool/silk /nylon /terricot cloth) and record your observations.
Q. No. VII : List of questions regarding the experiments from Group D (Unit IV parts c and d). 3 Marks
1. Remove one of the following stains from a cotton cloth.
(i) Tea stain
(ii) Coffee stain
(iii) Curry stain
(v) Ball point ink
2. Prepare liquid soap
3. Prepare powder detergent
List of articles to be supplied by the centre:
1. Cooking utensils for each candidate - Dekchi (saucepan) with cover, Karahi, Tawa, Chakla-Belen, Karchi, Karahi, Spoons, Frying Spoons, Fry pan, Stove or Gas Burner, Match box, Pressure Cooker.
2. Sample of adulterated food.
3. Chemicals and reagents for detection of adulteration.
4. Sample of stain.
5. Reagents for removal of stains.
6. Dry and fresh ingredients according to the question paper set e.g. besan, dal, vegetables, milk, spices etc.7. Different types of bank and post-office forms.
8. Drawing sheets and plain papers. .
10. Samples of different types of cloth (to test effect of temperature of water).
11. Ingredients for preparation of soaps and detergents.
12. Water arrangements.
List of articles to be brought by the candidates:
1. Serving utensils and cutlery.
2. Table cloth, napkin, tray.
4. Painting colours and brushes, felt pen, eraser, scale, scissors.
5. Cloth (10 cm x 10 cm) (for sample of stitches).
6. Any ready-made garment (may be used).
7. Needle and thread.
8. Hooks and buttons.
9. Dusters - 2
10. Newspapers - 2 sheets
11. Class record or sessional work.
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