TERM WISE SYLLABUS

CLASS XII
HOME SCIENCE (064)
SESSION-2021-2022

TERM I

Course Structure: Theory and Practical

Unit No. Unit Name Marks

I Work, Livelihood and Career 05
II Nutrition, Food Science and Technology 20
III Human Development and Family Studies 10
THEORY 35
PRACTICAL 15
TOTAL 50

Contents Practical

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
➢ Life skills for livelihood
➢ Essential soft skills at workplace
• Ergonomics
➢ Definition and need for Ergonomics
➢ Benefits of Ergonomics
• Entrepreneurship
➢ Definition and characteristics
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 Contents Practical

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 1. Modification of normal diet to
▪ Feeding routes soft diet for elderly person.
▪ Prevention of chronic diseases
• Preparing for a career
• Scope
Chapter: Public Nutrition and Health
• Introduction
• Significance
• Basic concept
▪ Public health nutrition
▪ Nutritional Problems of India
o Protein energy malnutrition
o 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 2. Development and preparation
▪ ICDS of supplementary foods for
▪ Nutrient Deficiency Control Programmes nutrition programme
▪ Food Supplementation Programmes
▪ Food Security Programme
• Health Care
• Scope
Chapter: Food Processing and Technology
• Introduction
• Significance
• Basic Concepts
▪ Food Science 3. Planning a menu for a school
▪ Food Processing canteen or mid-day meal in
▪ Food Technology school for a week
▪ Food Manufacturing
• Development of food processing and technology 4. Design, prepare and evaluate a
• Importance of Food processing and Preservation processed food product.
• Classification of food on the basis of extent and type of
processing
• Preparing for a career
• Scope
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 Contents Practical

Chapter: Food Quality and Food Safety

• Introduction
• Significance
• Basic Concepts
▪ Food safety (Toxicity and Hazard) 5. Qualitative tests for food
▪ Hazards (Physical, Chemical and Biological) adulteration in -pure ghee, tea
▪ Food infection leaves, whole black pepper,
▪ Food poisoning turmeric powder, milk, asafoetida
▪ Food quality
• Food standards regulation in India-FSSA (2006)
(Fruit and vegetable Product Order, Meat Food Product Order and
Vegetable Oil Products Order are not included)
• 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 6. Preparation of any one toy for
• Preparing for a career children (age appropriate)
• Scope using locally available and
indigenous material
Chapter: Management of Support Services, Institutions and
Programmes for Children, Youth and Elderly OR

• Significance Preparation and use of any one

• Basic concepts teaching aid to communicate
socially relevant messages for
• Why are children vulnerable?
children/ adolescents /adults in
• Institutions, programmes and initiatives for children
the community.
▪ 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

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 PROJECT
ANY ONE OF THE FOLLOWING PROJECTS MAY BE UNDERTAKEN AND EVALUATED-

1. Study of an integrated community based, nutrition/health programme being implemented in own

area, with reference to-
a) Programme objectives
b) Focal Group/Beneficiaries
c) Modalities of implementation

2. Visit to the neighbouring areas and interview two adolescents and two adults regarding their
perception of persons with special needs.

3. Profile any two person (child/adult) with special needs to find out their diet, clothing, activities,
physical and psychological needs.

4. Planning any five messages for nutrition, health and life skills using different modes of
communication for different focal groups.

5. Market survey of any five processed foods with their packaging and label information.

SCHEME FOR PRACTICAL EXAMINATION

CLASS XII HOME SCIENCE (064)
TERM I
1. Project 5 Marks

2. Modification of any one family meal for elderly person. 5 Marks

Preparing any one of the modified dish.
OR
Development and preparation of any one
supplementary food for pre-schooler (2-6 years)
nutrition programme.
OR
Planning a menu for school canteen and preparing any
one nutritious dish
3. Identify adulterant using chemical test in any one of 2 Marks
the following- Pure Ghee, Tea Leaves, Whole Black
Pepper, Turmeric Powder, Milk, Asafoetida.
4. Viva 3 Marks

TOTAL 15 Marks

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 CLASS XII HOME SCIENCE (064)

TERM II

Course Structure: Theory and Practical

Unit No. Unit Name Marks

IV Fabric and Apparel 16
V Resource Management 12
VI Communication and Extension 7
THEORY 35
PRACTICAL 15
TOTAL 50

Contents Practical

UNIT IV: FABRIC AND APPAREL

Chapter: Design for Fabric and Apparel

• Introduction
• Basic concepts (Design: Structural and Applied)
• Elements of design
▪ Colour
▪ Texture
▪ Line
▪ Shapes or form
• Principles of Design
▪ Proportion
▪ Balance 1. Preparation of any one article
▪ Emphasis using applied textile design
▪ Rhythm techniques; tie and
▪ Harmony dye/batik/block printing.
• Preparing for career
• Scope

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 Contents Practical

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 2. Remove different types of
▪ Drying equipment stains from white cotton cloth
▪ Ironing/pressing equipment –Ball pen, curry, grease, ink,
• Institutions lipstick, tea and coffee.
• Preparing for a career
• Scope

UNIT V RESOURCE MANAGEMENT

Chapter: Hospitality Management

• Introduction
• Significance
• Basic concepts
• Departments involved in hospitality management of an 3. Evaluate any one
organization advertisement for any job
• Scope position
Chapter: Consumer Education and Protection
• Introduction
• Significance of Consumer Education and Protection
• Basic concepts
▪ Consumer Product
4. Develop a leaflet/pamphlet for
▪ Consumer Behaviour
Consumer Education and
▪ Consumer Forum
Protection on any one of the
▪ Consumer Footfalls
following-
▪ Consumer Problems
a) Consumer Protection Act
▪ Consumer Rights
(CPA)
▪ Standardized Marks (ISI, Wool Mark, Hall Mark, Silk Mark)
b) Consumer Responsibilities
▪ Protection Councils
c) Consumer Organization
▪ Consumer Responsibilities
d) Consumer problems
• Scope
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 Contents Practical

.
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

SCHEME FOR PRACTICAL EXAMINATION CLASS XII HOME SCIENCE

TERM II
1. Prepare a sample using applied textile design techniques- Tie and 4 Marks
dye/Batik/Block Printing.
2. Remove any one of the stains from white cotton cloth – 2 Marks
Ball pen, Curry, Grease, Ink, Lipstick, Tea, Coffee
3. Develop a leaflet/pamphlet for Consumer Education and Protection on any 4 Marks
one of the following-
a) Consumer Protection Act (CPA)
b) Consumer Responsibilities
c) Consumer Organization
d) Consumer Problems
4. File 5 Marks
TOTAL 15 Marks

Prescribed NCERT textbooks for Class XII Home Science (064):

Human Ecology and Family Sciences I - https://ncert.nic.in/textbook.php?lehe1=0-10
Human Ecology and Family Sciences II - https://ncert.nic.in/textbook.php?lehe2=0-15

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