ISC Class 12 Syllabus 2023 Home Science (Revised)

HOME SCIENCE (864)
Note: The Syllabus for this Subject has not been changed.
CLASS XII
There will be two papers in the subject:
Paper I: Theory: 3 hours ... 70 Marks Paper II: Practical: ... 20 Marks
 Planning Session: 1 hour
 Examination Session: 3 hours
Project Work … 7 marks
Practical File … 3 marks

PAPER I -THEORY
1. Food Preparation (iii) Culinary terms.
(i) Principles of cooking; Methods of cooking Meaning and application of the following:
(dry and wet/moist methods of cooking) and garnish, season, blanch, marinate, braise,
reasons for cooking; advantages and flambé, meringue, glaze, poach, puree, roux,
disadvantages of various methods employed pare, temper, prove, dredge.
in cooking. Some technologies used in
(iv) Effects of cooking on food components.
cooking.
Principles of cooking; Effect of cooking on Carbohydrates (starch,
sugar, pectin, cellulose); Proteins; Oils and
Methods: Wet/moist methods: boiling, Fats; Minerals and Vitamins. Internal and
simmering, steaming (direct and indirect), external changes in food components. Do’s
stewing, braising, pressure cooking. and don’ts in cooking to minimize loss of
Frying: sautéing, shallow and deep frying. nutrients.
Dry methods: baking, roasting, grilling/
(v) Methods of increasing nutritive value of
broiling.
foods.
Technologies used in cooking: microwave,
induction cooking, solar cooking. Sprouting/ germination, fermentation,
parboiling, combination of foods,
Meaning, principle, advantages, supplementation, substitution.
disadvantages and examples of each of the
above. Method and advantages of each of the above.
(ii) Preliminary treatment of foods before 2. Meal Planning for the family
cooking.
(i) Objectives of meal planning. Nutritional
Common pre-cooking procedures such as: adequacy.
Cleaning/ washing, peeling, cutting, sieving, Self-explanatory.
grinding, beating / whipping, soaking,
mixing, kneading, grating. (ii) Factors affecting food selection.
Meaning and application of each of the An understanding of how food consumption
above. varies from one family to another; how food
selected by families is affected by
various factors such as age, occupation,
gender, physiological conditions, personal
likes and dislikes, tradition, seasonal

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availability, economic considerations, Insurance (life and health); shares and
religious beliefs, family size and composition. debentures: concept only.
(iii) Meal planning for various age groups. 4. Consumer Education
An understanding of the nutritional needs of (i) Consumer Protection
pre-school children, school-age children,
Importance of consumer education; rights
adolescents, adults and the elderly. Making
and responsibilities of the consumer;
meal plans for these age groups based on
advantages of consumer education.
their nutritional requirements and the RDAs.
Consumer Protection Act (2019) - salient
(iv) Eating disorders; developing good food features.
habits.
(ii) Consumer aids
An understanding of the following:
(a) Standard Marks: Creating awareness
(a) Anorexia nervosa (b) Bulimia (c) Binge
about standard marks for consumer
eating disorder or obesity; ways to control the
protection: fssai, FPO, AGMARK, ISI,
above eating disorders.
Woolmark, Ecomark, Silkmark,
Developing good food habits: importance of Hallmark, Handloom mark; vegetarian
breakfast, following regular meal patterns, and non-vegetarian food.
avoiding junk food and skipping of meals; (b) Labels: need for understanding labels on
Food fads – meaning and examples. food items.
(v) Special diets. (c) Role of advertisements and their impact.
Meaning and types; factors to be kept in mind (iii) Problems faced by consumers.
while preparing special diets for: fever (of Price variation, hoarding and black
short duration), diarrhea, diabetes, obesity, marketing, unfair means of measurement,
hypertension. A day’s menu plan for each of misleading advertisements, deceptive
the above. packaging, sale of sub-standard goods.
3. Resource Management Food adulteration: Definition of food
(i) Savings and Investments. adulteration as stated in Prevention of Food
Adulteration Act (PFA); common adulterants
Importance of savings and investments.
present in food stores - stones, dust, dirt,
(ii) Avenues and schemes for savings and argemone seeds and oil, metanil yellow,
investments offered by different financial kesari dal, toxic colours, chicory powder and
institutions. starch and their effects.
Banks: 5. Human Development
Concept; function and types of accounts: Growth and development during adolescence.
savings, current, recurring and fixed deposit
accounts in Banks: features, limitations; (i) Physical development.
online banking: meaning, advantages and Physical Development during puberty and
disadvantages. A brief understanding of adolescence: role of the endocrine system -
NEFT. changes in body proportions and their
Opening and operating a bank account, types effects; early and late maturers; influence of
of cheques, filling a deposit slip, procedure sports and exercise on physical fitness.
for making a demand draft, use of ATM, (ii) Cognitive development
debit, credit cards and availing educational Stages of cognitive development.
loans.
(iii) Social and emotional development.
Post office:
Influences on adolescents:
Concept; function and types of accounts:
savings, recurring and fixed deposit − Family: parents, grandparents, siblings;
accounts: features, limitations. Family and socialization; patterns of

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parenting; development of gender roles (iv) Printed and painted textiles
and stereotypes.
Kalamkari, Madhubani, Bagh, Dabu
− School and teachers: role of school and (Sanganer-Baghru print) - origin, technique,
teachers in the social and emotional fabric, colours, motifs, products.
development of the adolescent.
7. Communication and Extension
− Peers: development of peer relationships (i) Water safety
(positive and negative influences).
Importance of potable drinking water for
(iv) Issues and concerns of adolescents. good health; simple methods of making water
Peer pressure, substance abuse (meaning, safe for drinking: boiling, filtering
symptoms and treatment), sexual abuse; (traditional and modern technology), use of
anger management, depression and suicidal alum and chlorine.
tendencies. Preparation for career. Influence (ii) Some National Programmes for Community
of social media. Development.
(v) Perspectives on Adulthood. Scope and salient features of the Swachh
Adulthood: meaning and dimensions; Stages: Bharat Abhiyan and the Integrated Child
• Early adulthood - understanding and Development Scheme (ICDS).
managing new responsibilities, career, PAPER II
marriage and family.
PRACTICAL – 20 Marks
• Middle adulthood - physical and
psychological changes. This practical paper will consist of two sessions:
• Late adulthood/ old age - (a) Health and (i) The Planning Session (1 hour)
wellness: physical, social, emotional, (ii) The Examination Session (3 hours)
financial, recreational needs (b) Care for
the elderly (at home and outside - old (i) The Planning Session: Candidates will be
age homes); modification in lifestyle; required to plan a balanced menu during the
preparation for retirement. Planning Session, on any one from the two given
options.
Increasing life expectancy and
associated issues and concerns. (ii) The Examination Session:
Sensitising children towards the needs
(a) Candidates will be required to cook any two
and care of the elderly.
dishes from the menu planned during the
6. Traditional Textiles Planning Session.
Traditional textiles: Classification - embroidered, (b) Candidates would also need to display the
woven, dyed, printed and painted. dishes prepared with a suitable table layout.
(i) Embroidered textiles NOTE: Candidates will be required to exhibit
Chikankari, Phulkari, Kashidakari, Kantha, different methods of cooking during the
Kasuti, Kutch-Kathaiwar - origin, thread, practical examination.
colour, fabric, stitches, motifs, products.
(c) In addition, candidates will be required to
(ii) Woven textiles
design and develop a suitable label for a food
Baluchari, Chanderi, Kanjeevaram, item on any one of the two given options.
Banarasi, Jamdani, Kani shawls - origin, Candidates will be assessed on the design
characteristics, care and storage: origin, and content of the label.
yarn, colours, motifs, products.
The label should include the following
(iii) Dyed textiles
information: nutritive content, net content,
Bandhini, Patola, Ikat - origin, fibre or use of additives and preservatives if any,
fabric, colours, motifs, products. manufacturing and expiry date /best before
dates, instructions of use, MRP,

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standardization marks, vegetarian/non- PROJECT WORK AND PRACTICAL FILE –
vegetarian, name and address of the 10 Marks
manufacturer (any six points to be included).
Project Work – 7 Marks
The Practical Work will be evaluated by a Evaluation Criteria: material, content,
Visiting Examiner appointed locally and presentation and innovation
approved by the Council.
The project work is to be assessed by a Visiting
Distribution of Marks: Examiner appointed locally and approved by the
Council.
Menu Planning 5 Marks
The candidate is to creatively execute ONE
Cooking 10 Marks project/assignment on any one of the following:
Table display 2 Marks 1. Study the height and weight of at least 20 people
from the same age group. Compare the data
Label Designing 3 Marks collected against the recommended norms to
TOTAL 20 MARKS identify variations. Analyse the data and present
your findings graphically.
2. Select any three States in India and study their
Candidates will be required to complete the traditional weaves, prints and costumes. Prepare
following Practicals during the year: a report on the same.
1. Plan a balanced menu keeping in mind the 3. Select any one National Programme for
specified age and sex variations for: community development in India and prepare a
- Special occasions (birthday party, marriage report on the same. Also prepare two
anniversary, family get-togethers, promotion communication aids to create awareness on this
at work, success in examinations, etc.) Programme.
- Packed meals (picnic basket, short and long 4. Compare the interest rates offered by five
journeys…) different commercial banks on fixed deposits
- Therapeutic diets (hypertension, diabetes, under general and senior citizens categories and
obesity) the various time durations.
Prepare any two dishes from the planned menu, Also find out the procedure for: Opening a
using different methods of cooking. savings account and a fixed deposit account.
Make an appropriate display to complement the
prepared dishes.
Practical File – 3 Marks
2. Design and develop suitable labels for food
items. The Visiting Examiner is required to assess
candidates on the basis of the Practical file
3. Opening of a bank account, filling of cheques, maintained by them during the academic year.
deposit slips, withdrawal slips and demand draft
forms.

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