CBSE Class 12 Home Science Syllabus 2023-24

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CBSE Class 12 Home Science Syllabus 2023-24 includes Work, Livelihood and Career, Nutrition, Food Science and Technology, Human Development and Family Studies, Communication and Extension etc for the session 2023 – 2024. Here is the detailed syllabus. To download class 12 Home Science CBSE latest sample question papers for the 2024 exams, please install the myCBSEguide App which is the best mobile app for CBSE students. The myCBSEguide app not only provides you the CBSE class 12 Home Science model question papers but it also provides class 12 Home Science chapter-wise test papers, class 12 Home Science best revision notes and other study material for class 12 Home Science students.

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CBSE Class 12
Home Science (Code No. 064)
Syllabus (2023-24)

Introduction:
In class XII, the emphasis is on “Work and careers” through the life span. Within the curriculum the significance and scope of each domain (Foods and Nutrition, Human Development and Family Studies, Fabric and Apparel, Resource Management and Communication and Extension), the multiple thrust areas emerging within them have been emphasized. The units spell out the basic concepts, requisite knowledge and skills in each thrust areas and delineate the career avenues and the preparation required for them in order to make informed career choices.

CBSE Class 12 Home Science Syllabus

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

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

CBSE Class – 12
Home Science (Code No. 064)
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
- Nutrition
- Clinical Nutrition
Significance
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 HOME SCIENCE

UNIT II NUTRITION, FOOD SCIENCE AND TECHNOLOGY

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

UNIT III HUMAN DEVELOPMENT AND FAMILY STUDIES

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

CLASS 12 HOME SCIENCE 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 information.

SCHEME FOR PRACTICAL EXAMINATION [30 Marks]

Project (5 marks)
Modification of any one family meal for elderly person. Preparing any one of the modified dish. (5 marks)OR
Development and preparation of any one supplementary food for preschooler (2-6 years) nutrition programme.
OR
Planning a menu for school canteen and preparing any one nutritious dish.
Identify adulterant using chemical test in any one of the following- pure ghee, tea leaves, whole black pepper, turmeric powder, milk, asafoetida. (2 marks)
Prepare a sample using applied textile design techniques tie and dye/batik/block printing. (4 marks)
Remove any one of the stain from white cotton cloth –Ball pen, curry, grease, ink, lipstick, tea, coffee. (2 marks)
Develop a leaflet/pamphlet for Consumer Education and Protection on any one of the following- (5 marks)
1. Consumer Protection Act (CPA)
2. Consumer responsibilities
3. Consumer organization
4. Consumer Problems
File (5 marks)
Viva (2 marks)

CLASS 12 HOME SCIENCE QUESTION PAPER DESIGN

Time: 3 Hours
Max. Marks: 70

S.NO.	Typology of Questions	Total Marks	% Weightage
1.	Knowledge and understanding based questions terms, concepts, principles, or theories; Identify, define, or recite interpret, compare, contrast, explain, paraphrase information)	28	40%
2.	Application – or knowledge/concepts based questions (Use abstract information in concrete situation, to apply knowledge to new situations. Use given content to interpret a situation, provide an example, or solve a problem)	21	30%
3.	Formulation, analysis, Evaluation and creativity based question (Appraise, judge, and /or justify the value or worth of a decision or outcome, or to predict outcomes) Classify, compare, contrast, or differentiate between different pieces of integrate unique piece of information from a variety of sources)	21	30%
	Total	70	100%

NOTE: Internal Choice of 30% will be given
Easy – 20%
Average – 60%
Difficult – 20%

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