CBSE Class 10 Syllabus 2027 Home Science

FOR CBSE CLASS 10 SYLLABUS EXAM PREPARATION

CBSE Class 10 Syllabus
2027
Question Paper ·
Science
EXAM YEAR TYPE SUBJECT DETAILS

CBSE Class 10 Syllabus 2027 Question Paper Science Home

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HOME SCIENCE
Subject Code - 064
Class X (2026-27)

Home science is a practical science that is essential for every individual to handle
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challenging responsibilities of the life. Home Science as a discipline aims to empower

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• Foods and Nutrition c om
learners by developing understanding of five different areas namely:
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• Human Development and Childhood Studies
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• Resource Management ag
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• Fabric and Apparel Sciences
• Community Development and Extension
The subject helps students to understand changing needs of Indian society, academic
principles as well as develop professional skills.

Objectives: The syllabus at Secondary level develops an understanding in the learners
that the knowledge and skills acquired through Home Science facilitates development of
self, family and community. It endeavours to -
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. development with specific reference to
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• acquaint learners with the basics of human
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self and child.
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lmanagement of various resources.
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• help to develop skills of judicious
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• enable learners to become alert and aware consumers.
• impart knowledge of nutrition and lifestyles to enable prevention and management
of diseases.
• inculcate healthy food habits.
• help to develop understanding of textiles for selection and care of clothes.
• develop skills of communication to assist in advocacy and dissemination of
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knowledge to community.

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HOME SCIENCE
Subject Code – 064
Class X (2026-27)

Course Structure: Theory & Practical Theory: 70 Marks
Time: 3 Hours Practical: 30 Marks

S.No. Units Marks
1. Human Growth & Development – II 12
2. Management of Resources 12
3. Food and Personal Hygiene 08
4. Meal Planning 13
5. Food Safety and Consumer Education 12
6. Care and Maintenance of Fabrics and Apparel 13
THEORY 70
PRACTICAL 30
GRAND TOTAL 100

Unit I: Human Growth & Development – II
a) Play (Birth to 5 years)
• Definition
• Role of play in growth & development of children
➢ Physical development
➢ Cognitive development
➢ Social development
➢ Emotional development
➢ Language development
• Types of play
➢ Active
➢ Passive
➢ Natural
➢ Serious
➢ Exploratory
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• Selection of play material for children
b) Childhood (3 to11 years)
• Early and Middle childhood
• Age specific milestones
➢ Physical
➢ Motor
➢ Social
➢ Emotional
➢ Cognitive
➢ Language
c) Adolescents
• Special Features
➢ Physical and Biological
➢ Motor
➢ Social
➢ Emotional
➢ Cognitive
➢ Language

Unit II: Management of Resources: Time and Energy
a) Time Management
• Definition
• Importance
• Time plan - Definition, Factors , Steps
b) Energy Management
• Definition
• Importance
c) Fatigue
• Types
➢ Physiological
➢ Psychological
• Ways to reduce fatigue
d) Work Simplification

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• Definition
• Ways

Unit III: Food and Personal Hygiene
a) Principles of Hygienic handling while
• Selecting food
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• Cooking food
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• Serving of food
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b) Hygiene in kitchen m l as
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c) Personal hygiene of food handler
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d) Hygiene during food storage
• Left overs
• Refrigerator

Unit IV: Meal Planning
a) Concept of Meal Planning
• Definition
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• Importance
b) Factors affecting meal planning
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• Age
• Sex l as
• Climate ag
• Occupation
• Cost of food items
• Number of family members
• Occasion
• Availability of food
• Family traditions
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• Likes and dislikes
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c) Basic food groups given by ICMR

m • Cereals, grains and their products s e
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a • Vegetables and Fruits
• Fats and Sugar
d) Use of food groups in planning balanced meal for self and family

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Unit V: Food Safety and Consumer Education
a) Problems faced by Consumer
• Price variation
• Poor quality
• Faulty weights and measures
• Non-availability of goods
• Misleading information
• Lack of standardized products
b) Food adulteration
• Concept
• Adulterants (Metanil yellow, Argemone, Kesari dal)
• Harmful effects of these adulterants on human health
c) Food Safety Standards - FSSAI (2006)
• Concept of
➢ Unsafe food
➢ Substandard food
➢ Contaminated food
➢ Food Hazards
• Functions of FSSAI

Unit VI: Care and Maintenance of Fabrics and Apparel
a) Cleaning and finishing agents used in routine care of clothes
• Soaps and Detergents
• Blue, Stiffening agents, Bleaches and Stain removing reagents
b) Stain Removal
• Definition
• Classification
• Identification
• Methods of stain removal
• Precautions to remove stains
c) Storage of fabrics
• Cotton
• Silk
• Wool
• Synthetics

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CLASS X PRACTICALS

1. Make a suitable play material for children between birth to 5 years (Group activity).
2. Plan a balanced meal for yourself.
3. Make a time plan to self for one day.
4. Write a report on any five malpractices you have observed in the market and write
your responsibilities as a consumer in each context.
5. Prepare a slogan / poster to create awareness on consumer education.
6. Remove stains from white cotton fabric: Curry, Grease, Ball pen, Ink, Lipstick, Tea
and Coffee.
7. List five areas of agreement and disagreement each with parents, siblings and
friends and give your suggestion to improve the relationships.

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SCHEME FOR PRACTICAL EXAMINATION
CLASS X HOME SCIENCE M.M-30

I. Lab Activity Marks

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a) Plan a balanced meal for yourself. 5

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Prepare a time
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b) 5

s e any two stains from white cotton sample- g l a
c)
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Remove
l grease, ball pen, ink, lipstick, tea and coffee. 5
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acurry,
II. Play Material
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III. File Work
5
IV. Viva
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TOTAL

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30

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QUESTION PAPER DESIGN 2026-27
HOME SCIENCE (CODE NO. 064)
CLASS- X
TIME: 3 HOURS Max. Marks: 70

S.No. Competencies Total % Weightage
Marks

1. Knowledge and Understanding based questions
(terms, concepts, principles or theories, identify,
define, recite, interpret, compare, contrast, explain, 28 40%
paraphrase, information)
2. Application based questions (Use abstract
information in concrete situation, to apply knowledge
to new situations or / and use given content to 21
30%
interpret a situation, provide an example, or solve a
problem)
3. High Order (Formulation, Analysis, Evaluation and
Creativity) based questions (Appraise, judge, and /or
justify the value or worth of a decision or outcome, or 21 30%
to predict outcomes, classify, compare, contrast, or
differentiate between different pieces or integrate
unique piece of information from a variety of sources)

TOTAL 70 100

NOTE: Internal Choice of 30% will be given

Easy- 20%
Average- 60%
Difficult- 20%

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