ICSE Board Home Science Syllabus for Class 12

COURSE STRUCTURE
HOME SCIENCE

 CLASS 12

There will be two papers in the subject.
   Paper I: Theory:
   Paper II: Practical:
   Project Work
   Practical File

PAPER I -THEORY

There will be one paper of 3 hours duration divided
into 2 parts.

Part I (20 marks) (Compulsory) will consist of short
answer questions covering the entire syllabus.

Part II (50 marks) will consist of eight questions,
which will require detailed answers. Candidates will
be required to answer five out of eight questions.

1. Food Preparation
(i) Techniques and methods of cooking. Medium
 of cooking, (dry and wet methods of cooking),
 choice of method of cooking and quality of
 food. New developments in cooking-
 Microwave and solar cooking.

(ii) Preliminary cooking.

(iii) Effects of cooking on food components.
Carbohydrates – starch, sugar, pectin,
cellulose; proteins; oils and fats; minerals and
vitamins.

(iv) Methods of increasing nutritive value of foods Sprouting/germination,
fermentation, parboiling, combination of  foods,
supplementation, substitution, puffing and liming. Self-explanatory.

2. Food Storage and Preservation

(i) Causes for spoilage of food. Enzymatic action, moisture, microbial
contamination, insects, rodents and improper handling of food. reatment of foods
before

(ii) Storage of foods – perishable, semi-perishable
 and non-perishable foods.
 A general idea of storing common foods at
 home.

(iii) Simple methods of food preservation.
 Use of low and high temperature
 (refrigeration, pasteurization, sun drying), use
 of preservatives – (salt, sugar, oil, spices,
 chemicals).

3. Meal Planning for the family
 (i) Objectives of meal planning. Nutritional
 adequacy, food groups. Self-explanatory.

(ii) Factors affecting food selection: Age,
occupation, gender, physiological conditions,
personal likes and dislikes, tradition, seasonal
availability, economic considerations, religious
beliefs, family size and composition.

An understanding of how food consumption
varies from one family to another; how food
selected by families is affected by various
factors like age, occupation, gender,
physiological conditions, personal likes and
dislikes, tradition, seasonal availability,
economic considerations, religious beliefs,
family size and composition.

(iii) Meal planning for various age groups.
Nutritional needs of preschool children,
school-age children and adolescents.

An understanding of the nutritional needs of
pre-school children, school-age children and
adolescents. Making meal plans for these age
groups based on their nutritional requirements and RDA.
 Developing good food habits - importance of
 breakfast, following regular meal patterns,
 avoiding junk food and skipping of meals.

3. Resource Management

(i) Safety in the home.

Prevention of falls, fire, electrocution,
poisoning, suffocation and choking.

Safety and sanitation in the kitchen: hygiene
and disposal of household waste (organic and
inorganic).

(ii) Food adulteration.

Prevention of Food Adulteration Act (PFA);
Definition of food adulteration as stated in
PFA, health hazards, common adulterants
present in food items – stones, dust, dirt,
argemone oil, metanil yellow, kesari dal,
chicory powder and starch and their effects.

4. Consumer protection

Standard marks available for providing consumer
protection.

Creating awareness about standard marks for
consumer protection - FPO, Agmark, ISI,
Woolmark, Vegetarian and Non-vegetarian food;
need for understanding care labels on garments
and fabrics; Study of nutritive value, weight, use
of additives, preservatives, manufacturing and
expiry date /best before dates etc. on labels of
packaged goods.

5. Human Development

(i) Physical development during adolescence.

Physical development during puberty and
adolescence; changes in body proportions
and its effects; influence of sports and
exercise on physical fitness.

(ii) Cognitive development and language.

Language and communication - development
of language; influences on language
development; development of ways in which
adolescents obtain information, remember it
and utilize it for problem solving and reasoning.
 
(iii) Social and emotional development.

Socio-cultural influences on the adolescents –
teenagers are influenced by social
relationships in the family, neighbourhood,
community, country and the world.
The family and socialization – patterns of
parenting, parental control techniques; role
of siblings and grandparents. Development of
peer relationships and friendship patterns.
Development of gender roles and stereotypes.
Role of school and teachers on the social and
emotional development of the teenager.

(iv) Perspectives on Adult Development: Meaning
of adulthood.

Transition to adulthood and accepting related
responsibilities; dimensions of adulthood;
issues of increasing life expectancy;
sensitizing students to the needs and care of
the elderly.

7. Textiles and Clothing.

Selection of clothes – factors affecting selection.

Methods of laundering - Wet and dry cleaning.

Storage of clothes – wool, silk and cotton.

Self explanatory.

PAPER II

PRACTICAL – 20 Marks

Students are required to complete the practicals listed
below and maintain a record book for the same.

The Practical Work will be evaluated by the teacher
and a Visiting Examiner appointed locally and
approved by the Council.

Plan and prepare a menu for any one of the following
special occasions using different methods of cooking:

birthday party

picnic
anniversary

festival

Prepare any two dishes from your planned menu.

Make a suitable flower arrangement or a floor
decoration with an appropriate table setting to
complement the prepared dishes.

PROJECT WORK  –

Evaluation
Criteria:
material,
presentation and innovation

The project work is to be assessed by a Visiting
Examiner appointed locally and approved by the
Council.
 The candidate is to creatively execute O E
 project/assignment on an aspect of Home Science.
 Teachers may assign or students may choose any one
 content, project of their choice. Students can choose any other
 project besides the ones indicated in the list below.
 Following is only a suggestive list of projects.

1. Market survey of packaged goods such as,
 foodstuffs (biscuits, jams, chips, cheese spread),
 hair dyes, shampoos, soaps, etc. to investigate
 whether consumer protection norms of labeling
 are being followed.

ii. Draw a case history of a family/individual by
 talking to elders, referring to diaries and seeing
 the photographs. Focus on factors responsible for
 change or development of an ability or
 characteristic.

iii. Market survey on readymade garments in relation
 to care labels, material, seasonal availability, size,
 age, occasion, etc.
 The Visiting Examiner is required to assess students
 on the basis of the Practical file maintained by them
 during the academic year.