Home science syllabus class 12 2014 -2015
CLASS XII (THEORY)CBSE
One Paper (Theory) Time: 3 Hours 70 Marks
Unit | Marks | |||
I. | Know Little Children | 17 | ||
II. | Nutrition for Self, Family and Community | 17 | ||
III. | Money Management and Consumer Education | 17 | ||
IV. | My Apparel | 17 | ||
V. | Things I can do with my Home Science Training | 2 | ||
Total | 70 |
Unit I: Know Little Children (0-3 years) (Periods34)
Some specific characteristics: physical - 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 emotionaldevelopments; expression of emotions, socialization; cognitive development and language development.
Protection from preventable diseases: immunization - conceptand types (natural and acquired), breast feeding (one of the ways to develop natural immunity); immunization chart; symptoms prevention, after care and incubation period of childhood diseases - tuber culosis,Diptheria, pertussis, tetanus, polio, measles, cholera, diarrhoea, chickenpox.
Special needs of disadvantaged and disabled children: socially disadvantaged, physically handicapped (Blind,partially blind &deaf, affected/missing limb):characteristics & needs.
Substitute care at home and outside: siblings, grand parents, neighbour/creche, day care centres etc: Integrated Child Development Scheme (ICDS) - objectivesand functions.
Unit II : Nutrition for Self, Familyand Community (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, infants, schoolgoing children adolecents, pregnant women, lactating mother.
Ways to ensure good healthfor 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 chlorine and chlorine tablet, role of hygiene for food handlers. Safety against food adulteration, definition and meaning of food adulteration as given by FSSAI (Food Safety and StandardAuthority of India); 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, argemoneseeds.
Nutrition Education of Community : Role and Preparation of ORS, Nutrition Education of members sufferingfrom fever and diarrhoea.
Unit III : Money Management and Consumer Education (Periods36)
Family Income: various sources of family income: (i) money income, (ii) real income, direct and indirect;Supplementing family income-need & ways; need and procedurefor keeping household accounts (daily, weeklyand monthly).
Savings and Investment: meaning and importance of savings; ways/methods of investment - bank (saving, fixed, recurring); P.O. (savings,recurring deposit, monthly income shceme. National saving certificate, Kissan Vikas Patra, Senior citizenscheme); LIC (whole life, mediclaim, money back); Bonds, units (ULIP), shares and chit funds; (PPF) Public Provdent Fund, Povident Funt (PF) basis for selectionof method of investment risk, security, profit,tax saving.
Consumer Protection and Education: meaning, problems faced by consumer, ConsumerProtection Amendment Act (2001) ; Consumer aids: labels, standardization marks ISI, FPO, Agmark, ECO Mark, advertising, 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 influencethe selection of clothes: personality, age, climate,occupation, figure, occasion, fashion; selection and purchase of fabrics. Purpose, quality, cost, season, reliable shop.
Checkingsize and quality in ready-made garments, need and criteria: seams, hem, plackets, fasteners, workmanship, design, drape.
Careof clothes: General principles and precautions, stains removal (Tea, Coffee, Lipstick, Ballpen, Ink, Grease, Curry, Blood) and washing of Cotton, Wool, Silk and Acrylic.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 H Unit | Practicals ours | 30 Marks |
Marks | ||
I. | Know Little Children | 3 |
II. | Nutrition for Self, Family and Community | l1 |
III. | Money Management and Consumer Education | 3 |
IV. | My Apparel | 6 |
V. | Things I can do with my Home Science Training | - |
Record | 5 | |
Viva | 2 |
Unit I : Know Little Children(0-3 years) (Periods 2)
Make an interview schedule for working mother.
1. Interview a workingmother to find out her arrangement of substitute care for her child (0-3 yrs) in her absence.
2. Evaluate a crechefor its facilities and give suggestions for improvement.
3. Prepare a chart for immunization of a child (0-3 years).
Unit II : Nutrition for Self, Familyand Community (Periods 22)
1. Plan meals for the family and carry out modifications for pregnant and lactating mother. Prepare and serve one dish.
2. Preparation of oral rehydration solution.
3. Simple tests for checkingadulteration in- (i) Cereals(Rice, Suji)
(ii) Pulses (Chana dal) (iii) Milk
(iv) Tea leaves
(v) Dhaniapowder (vi) Haldipowder (vii) Bura Sugar
(viii) BlackPepper (Whole)
Unit III: Money managementand 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 (withdrawl/pay in slip for cheque and cash)
Practical: Prepare one label each for four household items/products bearing different standardization marks.
Unit IV : My Apparel (Periods 42)
Practical : Make sampleof
(a) basic stitches :
(i) Basting(even and uneven) (ii) Running Stitch
(iii) Back stitch
(iv) Hemming
(v) Inter-locking
(b) Fasteners Press button, Buttons and hook and eye
Practical: Examine quality in ready-made garments - workmanship and labels.
Practical:
Removal of stains of - (i) Tea stain
(ii) Coffee stain
(iii) Curry
(iv) Grease
(v) Ball point ink
(vi) Lipstick
Instructions to the Examiners: Unit I
1. Three marks are allottedto Q. No. 1 in group A on Know Little Children. Any question can be selectedfrom the list of questions given in Group A. 3 marks for correctchart of immunisation/ interview schedule for working mothers. 3 Marks
Unit II
2. Seven marks are allottedto Q. No. 2 in Group 2 in Group B on ‘Nutritionfor Self, Family’and Community. Any question can be selected from the list of questions given in Group B Part (a). Further sub-division of eight marks :
(i) Planning and selection of foods according to specific requirements 2Marks (ii) Preparation of one dish 3 Marks (iii) Service 1Marks (iv) Work place and method of work 1 Mark
3. Three marks are allottedfor question No. 3 from Group B Part (b and c). Further Sub-division of three marks:
(i) Preparation of oral dehydration solution 3 Marks or
detection of adulterant
1 mark for correct test
2 marksfor correct identification of adulterant.
Unit III
4. Three marks are allotted to Q. No. 4 from Group C on Moneymanagement and consumer education. Furthersub-division of three marks:
Selection of correct form 1 Mark Correct filling of form 2 Marks or
Preparation of label 2 Marks
Correct qualitymark according to the product 1 Mark
Unit IV
5. (i) Three marks are allotted to Q. No. 5 from Group D part (a) on ‘My Apparel’.3 Marks
(ii) Two Marks for checkingof quality of ready-made garment 2 Marks
6. Two Marks are allotted to Q. No. 6 from Group D (part d+e).Further sub-division of two marks 2 Marks
Selection of correct detergent
Removal of stain - using chemicals/detergents/bleach 1 Mark
7. | Class Record | 5 Marks |
8. | Viva - questions should be related to practicals conducted during the examination | 2 Marks |
General Instructions:
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 Unit I 3 Marks
2 from Unit II 7 + 3 10 Marks
1 from Unit III 3 Marks
3 from Unit IV 3 + 2 + 2 7 Marks Record 5 Marks Viva 2 Marks Total 30 Marks
List of Questions
Q. No. I : List of questionsregarding the experiments from (Unit I).
1. Prepare an immunisation chart for a child from 0-3 years.
3 Marks
2. Preparean interview schedule for a workingmother to find out the arrangement for her pre-schoolchild in her absence.
3. Prepare a format to evaluatea creche.
Q. No. II : List of questions regarding the experiments from (Unit II part a ).
7 Marks
1. Plan a meal for a family and suggest modifications for: any one of the following:
a lactating mother / a pregnant woman. Prepare one of the modified dishes.
|
Q. No. III : List of questions regarding the experiments from Group B (Unit II
(ii) Pulses (Chana dal) (iii) Milk
(iv) Tea leaves
(v) Dhania Powder
(vi) Bura Sugar
(vii) Haldi Powder
(viii) Black Pepper (Whole)
Q. No. IV : List of questions regardingthe experiments from 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 depositmoney in cash / cheque. OR
2. Prepare label for any food product with proper quality mark.
Q. No. V : List of questions regardingthe experiments from Unit IV parts a, b and c
3 Marks
1. Make a sample of any one of the following: (i) Hemming
(ii) Running stitch
(iii) Inter locking
(iv) Fasteners - press buttonor hook and eye
2. Examinetwo negative and two positive features in a ready-made garment and write your observations. 2 Marks
Q. No. VI : List of questionsregarding the experiments from Group D (Unit IV parts c and d). 2 Marks
1. Removeone of the following stains from a cottoncloth. (i) Tea
(ii) Coffee (iii) Curry (iv) Grease
(v) Ball point ink
(vi) Lipstick
List of articles to be suppliedby the centre:
1. Cooking utensilsfor each candidate - Dekchi (saucepan) with cover, Karahi, Tawa, Chakla-Belen, Karchi, 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. .
9. Gum.
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 articlesto be brought by the candidates:
1. Serving utensils and cutlery.
2. Table cloth,napkin.
3. Tray
4. Painting colours and brushes, felt pen, eraser, scale,scissors.
5. Cloth (10 cm x 10 cm) (for sampleof 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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