CBSE Syllabus for Class 12 Home Science

CBSE Syllabus for Class 12 Home Science

Syllabus for Class 12 Home Science: The CBSE Class 12th Home Science syllabus Syllabus for both the Terms is provided here. This is the revised and reduced syllabus that has been released by the board according to the new assessment scheme. It contains the Class 12th Engineering Graphics course content and examination structure for both the terms of the current academic session. The students must check this revised syllabus thoroughly and plan their studies accordingly.

Course structure:

Theory: 70 marks

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

UNIT I: Work, livelihood and Career 

Ch. Work, livelihood and Career 

  • Introduction  
  • Work and meaningful work  
  • Work, careers and livelihood  
  • Traditional occupations 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 in the workplace  
  • Ergonomics  
  • Definition and need for ergonomics  
  • Benefits of Ergonomics  
  • Entrepreneurship  
  • Definition and characteristics

UNIT II: Nutrition, Food Science and Technology 

Ch. Clinical Nutrition and Dietetics 

  • Introduction  
  • Significance  
  • Nutrition  
  • Clinical Nutrition  
  • Basic concepts  
  • Diet therapy  
  • Types of diets: Regular Diet and Modified diets  
  • Changes inconsistency  
  • Feeding routes  
  • Prevention of chronic diseases  
  • Preparing for career  Scope 

Ch. Public Nutrition and Health 

  • Introduction  
  • Significance  
  • Basic concept  
  • Public health nutrition  
  • Nutritional Problems of India 
  • Protein-energy malnutrition
  • Micronutrient deficiencies  
  • Iron deficiency anaemia 
  • 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

Ch. 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

Ch. 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 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 

Ch. Early Childhood Care and Education 

  • Significance  
  • Basic concepts 
  •  Preparing for a career  
  • Scope

Ch. 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 are run by the Government  
  • Adoption  
  • Why is 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 

Ch. 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

Ch. 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

Ch. Care and Maintenance of Fabrics in Institutions 

  • Introduction  
  • Basic concepts  
  • Washing equipment  
  • Drying equipment  
  • Ironing/pressing equipment  
  • Institutions  
  • Preparing for a career  
  • Scope

UNIT V: Resource management 

Ch. Hospitality Management 

  •  Introduction  
  • Significance  
  • Basic concepts  
  • Departments involved in the hospitality management of an organization  
  • Scope

Ch. 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  
  • Protection Councils 
  • Consumer Responsibilities 
  • Scope

UNIT VI: Communication and Extension 

Ch. 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

Q. Has CBSE reduced the syllabus?

Ans: No, there is no reduction in the new CBSE Syllabus for the CBSE Academic Session.

Q. How many books are there in class 12?

Ans: There is an average of around 3-4 books in each subject for class 12.

Q. How can I top in Class 12 exams?

Ans:  You can top any exam through hard work and practice. Some tips to top the exam are as follows: try to finish the CBSE Class 12 syllabus as early as possible, avoid wasting time when you study, solving the questions every time you finish a chapter will be very beneficial and do not blindly just mug up the theories try to understand them, solve sample papers after the entire syllabus is finished, stay calm and confident and dont ignore physical and mental health.

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