ISC Class 12 Syllabus 2022 Home Science

HOME SCIENCE (864)
Aims:
1. To develop an understanding of the terms, 4. To foster an understanding of the changes that
concepts and principles used in the study of take place during different stages of life.
Home Science.
5. To familiarize candidates with traditional
2. To develop an understanding of the importance textiles and to equip them with the knowledge
of proper storage and preservation of food and and necessary skills involved in the care and
meal planning for the family. maintenance of textiles.
3. To equip candidates with the necessary 6. To create awareness regarding selected
knowledge and skills for effective management community development programmes and to
of resources. develop effective communication skills.

CLASS XI

There will be two papers in the subject: develop skills to deal with issues and
concerns related to self, family and society.
Paper I: Theory: 3 hours…. 70 Marks
Paper II: Practical: 3 hours..... 30 Marks (iii) Career options in Home Science.
A brief study of the various career options
PAPER I -THEORY available for Home Science students.

There will be one paper of 3 hours duration divided 2. Food and Nutrition
into two parts.
(i) A review of the relationship between food
Part I (20 marks) (Compulsory) will consist of short and health; the importance of a balanced diet
answer questions covering the entire syllabus. for everyday life.
Part II (50 marks) will consist of eight questions, Dimensions of health: physical, social,
which will require detailed answers. Candidates will emotional, mental and spiritual.
be required to answer five out of eight questions.
Classification of food on the basis of
nutrients and functions. Functions of food:
1. Concept and Scope of Home Science physiological, psychological and social.
(i) Introduction to the streams in Home Science Concept of balanced diet and food groups.
and how they integrate to form a meaningful Nutritional requirements for different
whole. age-groups (ICMR tables).
An explanation that Home Science is an
umbrella term for a field of Applied Sciences, (ii) Study of macro and micro nutrients.
made up of Foods & Nutrition, Resource Sources, functions, Recommended Dietary
Management, Human Development, Textiles Allowances (RDA) and deficiency of the
& Clothing and Communication & following nutrients: carbohydrates, proteins,
Extension. fats, minerals (iron, calcium, iodine and
(ii) Importance and relevance of the study of phosphorous) and vitamins (A, D, E, K, B1,
Home Science. B2, Niacin, Folic Acid & C); role of water
and fibre in the diet.
An understanding of how the study of Home
Science enables one to understand and Basal Metabolic Rate (B.M.R) and the
factors affecting B.M.R.

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3. Storage and Preservation of Food attitudes; non-human - money, goods,
property); shared (community) facilities -
(i) Causes of food spoilage.
schools, parks, hospitals, transport, water,
Factors contributing to food spoilage: electricity, fuel.
Enzymatic action, moisture, microbial
contamination, insects, rodents, improper (ii) Management of Resources: need and
handling of food. importance of Management; Management
process; Decision making.
(ii) Storage of foods: Perishable, semi-perishable
(a) Role of management in efficient and
and non-perishable foods.
effective utilization of resources. A brief
Meaning and examples of perishable, semi- understanding of the Management
perishable and non-perishable foods; a process: Planning, Organizing,
general idea of storing common foods at Implementing, Controlling, and
home. Evaluation.
Convenience foods and their merits and Role of Decision Making in management
demerits. of resources.
(iii) Food preservation: Need and importance, (b) Methods of maintenance/ conservation of
principles and methods. shared resources.
Need and importance of preserving food (to (iii) Time and Energy Management.
be done briefly). Concept and importance of time and energy
(a) Principles of food preservation: management; types of time plans (daily,
− Use of high and low temperature; weekly, monthly, annual); significance of
peak load and rest periods; management of
− Change in pH; time. Work simplification: Meaning and
− Removal of moisture; methods.
− Use of chemical preservatives
(household: salt, sugar, lemon, oil, 5. Human Development
spices, vinegar; commercial: sodium (i) Growth and Development from birth to late
benzoate and potassium meta childhood.
bisulphite). Concept of growth & development; factors
(b) Methods of food preservation: affecting growth & development. Influence of
− Bactericidal Methods: sterilization sports and physical fitness.
by cooking. Milestones of development from birth to late
− Bacteriostatic Methods: childhood (ages 0 to 12 years).
dehydration, refrigeration, chemical (ii) Periods of growth and development during
preservation (i.e. salting, use of childhood.
sugar, use of lime, vinegar and
chemical preservatives), pickling. Periods of development during childhood
from birth to 12 years of age, (infancy, early
Brief description and examples of each of the childhood, middle childhood and late
above. childhood).
4. Resource Management (iii) Perspectives of Human Development.
(i) Resources: Human, non-human and shared The following aspects need to be explained -
resources. development is multidimensional and
interdisciplinary - includes biological,
Meaning of resources; types of resources: cognitive, emotional and social development;
human - time, energy, knowledge, skills,
development is continuous and cumulative; it
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is variable, reflecting individual variation; PAPER II – PRACTICAL – 30 Marks
cultural differences are reflected in
development; both heredity and environment Students are required to complete the practicals (any
influence development. five) listed below and maintain a record book for the
same.
(iv) Personality development and image building.
1. Food and nutrition
Personality: concept; factors affecting
personality (environmental and genetic); (a) Use 24-hour dietary recall method to analyse
types and traits of personality. individual diet patterns with reference to
requirements of basic food groups and RDA.
Competencies for effectiveness: empathy,
Discuss implications of deficiency.
information seeking, communication skills,
initiative, self-confidence, importance of (b) Basic Cooking: boiling, steaming, frying and
personal grooming. baking. Preparation of simple snacks using
these methods.
6. Care and Maintenance of Textiles 2. Resource Management
(i) Laundering of cotton, linen, wool, silk, rayon; (a) Prepare a list of activities routinely performed
storage of clothes. by you in a day, along with approximate time
Methods of wet cleaning; steps in laundering spent on each activity. Show how you would
and difference in techniques used. modify your routine, for most effective
Finishing by starching, blueing and use of utilization of time and energy.
optical brightening agents and (b) Make flower arrangements: centre, side.
pressing/ironing.
3. Textiles and clothing
Storage of wool, silk, cotton, linen, rayon;
special items like zari, lace and leather. (a) Basics of stitching – hemming, running
stitch, attaching fasteners.
(ii) Household methods of stain removal.
(b) Laundering of cotton, linen, wool, silk and
Stains of animal origin: blood, egg, milk. rayon.
Stains of vegetable origin: Turmeric, (c) Removal of stains.
oil/curry, tea.
(d) Designing care label for a garment.
Stains of mineral origin: ink, lipstick, rust.
4. Human Development
7. Communication and Extension Visit a nearby nursery school. Observe children
Methods of Communication: individual, group at play outdoors and indoors. Record the patterns
and mass; social media. of play behaviour and the kind of interactions
with other children and adults. Talk to the
Individual: verbal and non-verbal. teachers in the school about how they plan
Group: discussions, demonstrations, fieldtrips. activities for young children.
Mass: print and electronic. 5. Communication & Extension
Social media: meaning, types, advantages and Conduct a survey on the use of Social Media
disadvantages. among teenagers on various aspects such as,
social network sites used, time spent in a day,
frequency of usage, reason for using these social
network sites, perceived advantages/
disadvantages, etc.

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CLASS XII

There will be two papers in the subject: grinding, beating / whipping, soaking,
Paper I: Theory: 3 hours ... 70 Marks mixing, kneading, grating.
Paper II: Practical: ... 20 Marks Meaning and application of each of the
▪ Planning Session: 1 hour above.
▪ Examination Session: 3 hours (iii) Culinary terms.
Project Work … 7 marks Meaning and application of the following:
Practical File … 3 marks garnish, season, blanch, marinate, braise,
flambé, meringue, glaze, poach, puree, roux,
PAPER I -THEORY
pare, temper, prove, dredge.
There will be one paper of 3 hours duration divided
into two parts. (iv) Effects of cooking on food components.
Part I (20 marks) (Compulsory) will consist of short Effect of cooking on Carbohydrates (starch,
answer questions covering the entire syllabus. sugar, pectin, cellulose); Proteins; Oils and
Part II (50 marks) will consist of eight questions, Fats; Minerals and Vitamins. Internal and
which will require detailed answers. Candidates will external changes in food components. Do’s
be required to answer five out of eight questions. and don’ts in cooking to minimize loss of
nutrients.
1. Food Preparation
(v) Methods of increasing nutritive value of
(i) Principles of cooking; Methods of cooking foods.
(dry and wet/moist methods of cooking) and
Sprouting/ germination, fermentation,
reasons for cooking; advantages and
parboiling, combination of foods,
disadvantages of various methods employed
supplementation, substitution.
in cooking. Some technologies used in
cooking. Method and advantages of each of the above.
Principles of cooking; 2. Meal Planning for the family
Methods: Wet/moist methods: boiling,
(i) Objectives of meal planning. Nutritional
simmering, steaming (direct and indirect),
adequacy.
stewing, braising, pressure cooking.
Frying: sautéing, shallow and deep frying. Self-explanatory.
Dry methods: baking, roasting, grilling/ (ii) Factors affecting food selection.
broiling. An understanding of how food consumption
Technologies used in cooking: microwave, varies from one family to another; how food
induction cooking, solar cooking. selected by families is affected by
Meaning, principle, advantages, various factors such as age, occupation,
disadvantages and examples of each of the gender, physiological conditions, personal
above. likes and dislikes, tradition, seasonal
availability, economic considerations,
(ii) Preliminary treatment of foods before religious beliefs, family size and composition.
cooking.
(iii) Meal planning for various age groups.
Common pre-cooking procedures such as:
Cleaning/ washing, peeling, cutting, sieving, An understanding of the nutritional needs of
pre-school children, school-age children,
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adolescents, adults and the elderly. Making 4. Consumer Education
meal plans for these age groups based on (i) Consumer Protection
their nutritional requirements and the RDAs.
Importance of consumer education; rights
(iv) Eating disorders; developing good food and responsibilities of the consumer;
habits. advantages of consumer education.
An understanding of the following: Consumer Protection Act (2019) - salient
(a) Anorexia nervosa (b) Bulimia (c) Binge features.
eating disorder or obesity; ways to control (ii) Consumer aids
the above eating disorders. (a) Standard Marks: Creating awareness
Developing good food habits: importance of about standard marks for consumer
breakfast, following regular meal patterns, protection: fssai, FPO, AGMARK, ISI,
avoiding junk food and skipping of meals; Woolmark, Ecomark, Silkmark,
Hallmark, Handloom mark; vegetarian
Food fads – meaning and examples.
and non-vegetarian food.
(v) Special diets. (b) Labels: need for understanding labels on
Meaning and types; factors to be kept in mind food items.
while preparing special diets for: fever (of (c) Role of advertisements and their impact.
short duration), diarrhea, diabetes, obesity,
hypertension. A day’s menu plan for each of (iii) Problems faced by consumers.
the above. Price variation, hoarding and black
marketing, unfair means of measurement,
3. Resource Management misleading advertisements, deceptive
(i) Savings and Investments. packaging, sale of sub-standard goods.
Importance of savings and investments. Food adulteration: Definition of food
adulteration as stated in Prevention of Food
(ii) Avenues and schemes for savings and Adulteration Act (PFA); common adulterants
investments offered by different financial present in food stores - stones, dust, dirt,
institutions. argemone seeds and oil, metanil yellow,
Banks: kesari dal, toxic colours, chicory powder and
Concept; function and types of accounts: starch and their effects.
savings, current, recurring and fixed deposit
accounts in Banks: features, limitations; 5. Human Development
online banking: meaning, advantages and Growth and development during adolescence.
disadvantages. A brief understanding of (i) Physical development.
NEFT.
Physical Development during puberty and
Opening and operating a bank account, types adolescence: role of the endocrine system -
of cheques, filling a deposit slip, procedure changes in body proportions and their
for making a demand draft, use of ATM, effects; early and late maturers; influence of
debit, credit cards and availing educational sports and exercise on physical fitness.
loans.
(ii) Cognitive development
Post office:
Stages of cognitive development.
Concept; function and types of accounts:
savings, recurring and fixed deposit (iii) Social and emotional development.
accounts: features, limitations. Influences on adolescents:
Insurance (life and health); shares and − Family: parents, grandparents, siblings;
debentures: concept only. Family and socialization; patterns of
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parenting; development of gender roles (d) Printed and painted: Kalamkari, Madhubani,
and stereotypes. Bagh, Dabu (Sanganer-Baghru print) -
− School and teachers: role of school and origin, technique, fabric, colours, motifs,
teachers in the social and emotional products.
development of the adolescent.
− Peers: development of peer relationships 7. Communication and Extension
(positive and negative influences). (i) Water safety
(iv) Issues and concerns of adolescents. Importance of potable drinking water for
Peer pressure, substance abuse (meaning, good health; simple methods of making water
symptoms and treatment), sexual abuse; safe for drinking: boiling, filtering
anger management, depression and suicidal (traditional and modern technology), use of
tendencies. Preparation for career. Influence alum and chlorine.
of social media. (ii) Some National Programmes for Community
(v) Perspectives on Adulthood. Development.
Adulthood: meaning and dimensions; Stages: Scope and salient features of the Swachh
• Early adulthood - understanding and Bharat Abhiyan and the Integrated Child
Development Scheme (ICDS).
managing new responsibilities, career,
marriage and family.
PAPER II
• Middle adulthood - physical and
psychological changes. PRACTICAL – 20 Marks
• Late adulthood/ old age - (a) Health and
wellness: physical, social, emotional, This practical paper will consist of two sessions:
financial, recreational needs (b) Care for (i) The Planning Session (1 hour)
the elderly (at home and outside - old (ii) The Examination Session (3 hours)
age homes); modification in lifestyle;
preparation for retirement. (i) The Planning Session: Candidates will be
Increasing life expectancy and required to plan a balanced menu during the
associated issues and concerns. Planning Session, on any one from the two given
Sensitising children towards the needs options.
and care of the elderly. (ii) The Examination Session:
(a) Candidates will be required to cook any two
6. Traditional Textiles dishes from the menu planned during the
Traditional textiles: Classification - embroidered, Planning Session.
woven, dyed, printed and painted. (b) Candidates would also need to display the
dishes prepared with a suitable table layout.
(a) Embroidered textiles: Chikankari, Phulkari,
Kashidakari, Kantha, Kasuti, Kutch- NOTE: Candidates will be required to exhibit
Kathaiwar - origin, thread, colour, fabric, different methods of cooking during the
practical examination.
stitches, motifs, products.
(c) In addition, candidates will be required to
(b) Woven textiles: Baluchari, Chanderi,
Kanjeevaram, Banarasi, Jamdani, Kani design and develop a suitable label for a food
shawls - origin, characteristics, care and item on any one of the two given options.
storage: origin, yarn, colours, motifs, Candidates will be assessed on the design
products. and content of the label.
(c) Dyed: Bandhini, Patola, Ikat - origin, fibre
The label should include the following
or fabric, colours, motifs, products.
information: nutritive content, net content,
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use of additives and preservatives if any, PROJECT WORK AND PRACTICAL FILE –
manufacturing and expiry date /best before 10 Marks
dates, instructions of use, MRP,
Project Work – 7 Marks
standardization marks, vegetarian/non-
vegetarian, name and address of the Evaluation Criteria: material, content,
manufacturer (any six points to be included). presentation and innovation

The Practical Work will be evaluated by a The project work is to be assessed by a Visiting
Visiting Examiner appointed locally and Examiner appointed locally and approved by the
approved by the Council. Council.

Distribution of Marks: The candidate is to creatively execute ONE
project/assignment on any one of the following:
Menu Planning 5 Marks 1. Study the height and weight of at least 20 people
Cooking 10 Marks from the same age group. Compare the data
collected against the recommended norms to
Table display 2 Marks identify variations. Analyse the data and present
your findings graphically.
Label Designing 3 Marks
2. Select any three States in India and study their
TOTAL 20 MARKS traditional weaves, prints and costumes. Prepare
a report on the same.
3. Select any one National Programme for
Candidates will be required to complete the
following Practicals during the year: community development in India and prepare a
report on the same. Also prepare two
1. Plan a balanced menu keeping in mind the communication aids to create awareness on this
specified age and sex variations for: Programme.
- Special occasions (birthday party, marriage
4. Compare the interest rates offered by five
anniversary, family get-togethers, promotion
at work, success in examinations, etc.) different commercial banks on fixed deposits
under general and senior citizens categories and
- Packed meals (picnic basket, short and long the various time durations.
journeys…)
- Therapeutic diets (hypertension, diabetes, Also find out the procedure for: Opening a
obesity) savings account and a fixed deposit account.
Prepare any two dishes from the planned menu,
using different methods of cooking. Practical File – 3 Marks
Make an appropriate display to complement the The Visiting Examiner is required to assess
prepared dishes. candidates on the basis of the Practical file
2. Design and develop suitable labels for food maintained by them during the academic year.
items.
3. Opening of a bank account, filling of cheques,
deposit slips, withdrawal slips and demand draft
forms.

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