CBSE 12th Class Home Science Syllabus

Course Structure

Units	Topics	Marks
I	Human Development: Life Span Approach (Part II)	30
II	Nutrition for Self, Family and Community	30
III	Money Management and Consumer Education	35
IV	Apparel: Designing, Selection and Case	35
V	Community Development and Extension (Part II)	5
VI	Career Option after Home Science Education	5
VII	Practical Work	30
Total		100

Part A: Adolescence (Age group 12 to 18 years)

Growth & Development – Domains and principles
Meaning, characteristics and needs
Influences on identity formation
- Biological and Physical changes-early and late matures. (Role of heredity and environment)
- Social, culture and media
- Emotional changes
- Cognitive changes
Specific issues and concerns
- Eating disorders-causes, consequences and management – Anorexia Nervosa, Bulimia
- Depression
- Substance Abuse
- Related to sex
- Handling stress and peer pressure

Part B: Adulthood

Young & middle adulthood − Understanding and management of new responsibilities, carrier marriage and family
Late Adulthood/Old age −
- Health and Wellness − physical, social, emotional, financial, recreational needs
- Care for elderly (at home and outside – old age home)
- Anger management

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)
- Use of basic food groups (ICMR) and serving size in meal planning
- Factors influencing selection of food − culture, family food practices, media, peer group, availability of foods, purchasing power, individual preference & health
Food safety and quality −
- Safe food handling (personal, storage, kitchen, cooking and serving)
- Safety guards against food adulteration, definition and meaning of food adulteration as given by FSSAI (Food Safety and Standard Authority of India)
- Common adulterants present in cereals, pulses, milk and milk products, fats and oils, sugar, jaggery, honey, spices and condiments
- Effects of some of the adulterants present in the foods: kesari dal, metanil yellow, argemone seeds
- Food standards (FPO, Agmark, ISI)
Therapeutic modification of normal diet with respect to consistency, frequency, foodstuffs, nutrients and methods of cooking
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.

Application of elements of art and principles of design in designing apparel
Selection and purchase of fabrics −
- Purpose
- Cost
- Season
- Quality
- Durability
- ease of maintenance
- Comfort
Selection of apparel – factors influencing selection of apparel −
- Age
- Size
- Climate
- Occupation
- Figure
- Occasion
- Fashion
- Drape cost
- Workmanship
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
Storage of clothes

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
Salient features of income generating schemes
- DWCRA (Development of Women and Children in Rural Area)
- MGNREGA (Mahatma Gandhi National Rural Employment Guarantee Act, 2005)

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 4/5 areas of agreement and disagreement of self with −
- Mother
- Father
- Siblings
- Friends
- Teacher

2. Nutrition for Self, Family and Community

Activities −

Record meal of a day for an individual and evaluate it against principles of balanced diet
Modify and prepare a dish for any one physiological condition −
- Fever
- Diarrhoea
- Constipation
- Jaundice
- Hypertension
- Diabetes
- Pregnancy
- Lactations
- Old age
- Infants
Identify food adulteration: visual and using methods −
- Turmeric
- Chana Dal
- Bura Sugar
- Milk
- Tealeaves or Coriander
- Black Paper Seeds
Prepare ORS Solution

3. Money Management and Consumer Education

Collect and fill savings account in Post Office and Bank
Fill up the forms: Withdrawal, Deposit slips, cheque and paste in the file
Collect labels of any three products and compare them with mandatory requirements
Prepare one label each of any three household items bearing ISI, FPU, 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
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 evaluate its water portability and hygiene