ISC Class 12 Syllabus 2024 Home Science

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

There will be two papers in the subject: 2. Food and Nutrition
Paper I: Theory: 3 hours…. 70 Marks (i) A review of the relationship between food
Paper II: Practical: 3 hours..... 30 Marks and health; the importance of a balanced diet
PAPER I -THEORY for everyday life.
There will be one paper of 3 hours duration divided Dimensions of health: physical, social,
into two parts. emotional, mental and spiritual.
Part I (20 marks) (Compulsory) will consist of short Classification of food on the basis of
answer questions covering the entire syllabus. nutrients and functions. Functions of food:
Part II (50 marks) will consist of eight questions, physiological, psychological and social.
which will require detailed answers. Candidates will Concept of balanced diet and food groups.
be required to answer five out of eight questions. Nutritional requirements for different
age-groups (ICMR tables).
1. Concept and Scope of Home Science
(i) Introduction to the streams in Home Science (ii) Study of macro and micro nutrients.
and how they integrate to form a meaningful Sources, functions, Recommended Dietary
whole. Allowances (RDA) and deficiency of the
An explanation that Home Science is an following nutrients: carbohydrates, proteins,
umbrella term for a field of Applied Sciences, fats, minerals (iron, calcium, iodine and
made up of Foods & Nutrition, Resource phosphorous) and vitamins (A, D, E, K, B 1 ,
Management, Human Development, Textiles B 2 , Niacin, Folic Acid & C); role of water
& Clothing and Communication & and fibre in the diet.
Extension. Basal Metabolic Rate (B.M.R) and the
(ii) Importance and relevance of the study of factors affecting B.M.R.
Home Science.
An understanding of how the study of Home 3. Storage and Preservation of Food
Science enables one to understand and (i) Causes of food spoilage.
develop skills to deal with issues and Factors contributing to food spoilage:
concerns related to self, family and society. Enzymatic action, moisture, microbial
(iii) Career options in Home Science. contamination, insects, rodents, improper
A brief study of the various career options handling of food.
available for Home Science students.

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(ii) Storage of foods: Perishable, semi-perishable (ii) Management of Resources: need and
and non-perishable foods. importance of Management; Management
process; Decision making.
Meaning and examples of perishable, semi-
perishable and non-perishable foods; a (a) Role of management in efficient and
general idea of storing common foods at effective utilization of resources. A brief
home. understanding of the Management
process: Planning, Organizing,
Convenience foods and their merits and Implementing, Controlling, and
demerits. Evaluation.
(iii) Food preservation: Need and importance, Role of Decision Making in management
principles and methods. of resources.
Need and importance of preserving food (to (b) Methods of maintenance/ conservation of
be done briefly). shared resources.
(a) Principles of food preservation: (iii) Time and Energy Management.
− Use of high and low temperature; Concept and importance of time and energy
management; types of time plans (daily,
− Change in pH;
weekly, monthly, annual); significance of
− Removal of moisture; peak load and rest periods; management of
time. Work simplification: Meaning and
− Use of chemical preservatives methods.
(household: salt, sugar, lemon, oil,
spices, vinegar; commercial: sodium 5. Human Development
benzoate and potassium meta
bisulphite). (i) Growth and Development from birth to late
childhood.
(b) Methods of food preservation:
Concept of growth & development; factors
− Bactericidal Methods: sterilization affecting growth & development. Influence of
by cooking. sports and physical fitness.
− Bacteriostatic Methods: Milestones of development from birth to late
dehydration, refrigeration, chemical childhood (ages 0 to 12 years).
preservation (i.e. salting, use of
sugar, use of lime, vinegar and (ii) Periods of growth and development during
chemical preservatives), pickling. childhood.

Brief description and examples of each of the Periods of development during childhood
above. from birth to 12 years of age, (infancy, early
childhood, middle childhood and late
4. Resource Management childhood).

(i) Resources: Human, non-human and shared (iii) Perspectives of Human Development.
resources. The following aspects need to be explained -
Meaning of resources; types of resources: development is multidimensional and
human - time, energy, knowledge, skills, interdisciplinary - includes biological,
attitudes; non-human - money, goods, cognitive, emotional and social development;
property); shared (community) facilities - development is continuous and cumulative; it
schools, parks, hospitals, transport, water, is variable, reflecting individual variation;
electricity, fuel. cultural differences are reflected in
development; both heredity and environment
influence development.

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(iv) Personality development and image building. PAPER II – PRACTICAL – 30 Marks
Personality: concept; factors affecting Students are required to complete the practicals (any
personality (environmental and genetic); five) listed below and maintain a record book for the
types and traits of personality. same.
Competencies for effectiveness: empathy, 1. Food and nutrition
information seeking, communication skills, (a) Use 24-hour dietary recall method to analyse
initiative, self-confidence, importance of individual diet patterns with reference to
personal grooming. requirements of basic food groups and RDA.
Discuss implications of deficiency.
6. Care and Maintenance of Textiles
(b) Basic Cooking: boiling, steaming, frying and
(i) Laundering of cotton, linen, wool, silk, rayon; baking. Preparation of simple snacks using
storage of clothes. these methods.
Methods of wet cleaning; steps in laundering 2. Resource Management
and difference in techniques used. (a) Prepare a list of activities routinely performed
Finishing by starching, blueing and use of by you in a day, along with approximate time
optical brightening agents and spent on each activity. Show how you would
modify your routine, for most effective
pressing/ironing.
utilization of time and energy.
Storage of wool, silk, cotton, linen, rayon;
(b) Make flower arrangements: centre, side.
special items like zari, lace and leather.
3. Textiles and clothing
(ii) Household methods of stain removal.
(a) Basics of stitching – hemming, running
Stains of animal origin: blood, egg, milk. stitch, attaching fasteners.
Stains of vegetable origin: Turmeric, (b) Laundering of cotton, linen, wool, silk and
oil/curry, tea. rayon.
Stains of mineral origin: ink, lipstick, rust. (c) Removal of stains.

7. Communication and Extension (d) Designing care label for a garment.

Methods of Communication: individual, group 4. Human Development
and mass; social media. Visit a nearby nursery school. Observe children
at play outdoors and indoors. Record the patterns
Individual: verbal and non-verbal. of play behaviour and the kind of interactions
Group: discussions, demonstrations, fieldtrips. with other children and adults. Talk to the
teachers in the school about how they plan
Mass: print and electronic. activities for young children.
Social media: meaning, types, advantages and 5. Communication & Extension
disadvantages.
Conduct a survey on the use of Social Media
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: (iii) Culinary terms.
Paper I: Theory: 3 hours ... 70 Marks Meaning and application of the following:
Paper II: Practical: ... 20 Marks garnish, season, blanch, marinate, braise,
 Planning Session: 1 hour flambé, meringue, glaze, poach, puree, roux,
pare, temper, prove, dredge.
 Examination Session: 3 hours
Project Work … 7 marks (iv) Effects of cooking on food components.
Practical File … 3 marks Effect of cooking on Carbohydrates (starch,
sugar, pectin, cellulose); Proteins; Oils and
PAPER I -THEORY
Fats; Minerals and Vitamins. Internal and
There will be one paper of 3 hours duration divided external changes in food components. Do’s
into two parts. and don’ts in cooking to minimize loss of
Part I (20 marks) (Compulsory) will consist of short nutrients.
answer questions covering the entire syllabus. (v) Methods of increasing nutritive value of
Part II (50 marks) will consist of eight questions, foods.
which will require detailed answers. Candidates will Sprouting/ germination, fermentation,
be required to answer five out of eight questions. parboiling, combination of foods,
supplementation, substitution.
1. Food Preparation
Method and advantages of each of the above.
(i) Principles of cooking; Methods of cooking
(dry and wet/moist methods of cooking) and 2. Meal Planning for the family
reasons for cooking; advantages and (i) Objectives of meal planning. Nutritional
disadvantages of various methods employed adequacy.
in cooking. Some technologies used in
cooking. Self-explanatory.
Principles of cooking; (ii) Factors affecting food selection.
Methods: Wet/moist methods: boiling, An understanding of how food consumption
simmering, steaming (direct and indirect), varies from one family to another; how food
stewing, braising, pressure cooking. selected by families is affected by
Frying: sautéing, shallow and deep frying. various factors such as age, occupation,
gender, physiological conditions, personal
Dry methods: baking, roasting, grilling/ likes and dislikes, tradition, seasonal
broiling. availability, economic considerations,
Technologies used in cooking: microwave, religious beliefs, family size and composition.
induction cooking, solar cooking. (iii) Meal planning for various age groups.
Meaning, principle, advantages, An understanding of the nutritional needs of
disadvantages and examples of each of the pre-school children, school-age children,
above. adolescents, adults and the elderly. Making
(ii) Preliminary treatment of foods before meal plans for these age groups based on
cooking. their nutritional requirements and the RDAs.
Common pre-cooking procedures such as: (iv) Eating disorders; developing good food
Cleaning/ washing, peeling, cutting, sieving, habits.
grinding, beating / whipping, soaking, An understanding of the following:
mixing, kneading, grating. (a) Anorexia nervosa (b) Bulimia (c) Binge
Meaning and application of each of the eating disorder or obesity; ways to control the
above. above eating disorders.

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Developing good food habits: importance of Woolmark, Ecomark, Silkmark,
breakfast, following regular meal patterns, Hallmark, Handloom mark; vegetarian
avoiding junk food and skipping of meals; and non-vegetarian food.
Food fads – meaning and examples. (b) Labels: need for understanding labels on
(v) Special diets. food items.
Meaning and types; factors to be kept in mind (c) Role of advertisements and their impact.
while preparing special diets for: fever (of (iii) Problems faced by consumers.
short duration), diarrhea, diabetes, obesity, Price variation, hoarding and black
hypertension. A day’s menu plan for each of marketing, unfair means of measurement,
the above. misleading advertisements, deceptive
3. Resource Management packaging, sale of sub-standard goods.
(i) Savings and Investments. Food adulteration: Definition of food
adulteration as stated in Prevention of Food
Importance of savings and investments.
Adulteration Act (PFA); common adulterants
(ii) Avenues and schemes for savings and present in food stores - stones, dust, dirt,
investments offered by different financial argemone seeds and oil, metanil yellow,
institutions. kesari dal, toxic colours, chicory powder and
Banks: starch and their effects.
Concept; function and types of accounts: 5. Human Development
savings, current, recurring and fixed deposit Growth and development during adolescence.
accounts in Banks: features, limitations;
online banking: meaning, advantages and (i) Physical development.
disadvantages. A brief understanding of Physical Development during puberty and
NEFT. adolescence: role of the endocrine system -
Opening and operating a bank account, types changes in body proportions and their
of cheques, filling a deposit slip, procedure effects; early and late maturers; influence of
for making a demand draft, use of ATM, sports and exercise on physical fitness.
debit, credit cards and availing educational (ii) Cognitive development
loans. Stages of cognitive development.
Post office: (iii) Social and emotional development.
Concept; function and types of accounts: Influences on adolescents:
savings, recurring and fixed deposit
accounts: features, limitations. − Family: parents, grandparents, siblings;
Family and socialization; patterns of
Insurance (life and health); shares and parenting; development of gender roles
debentures: concept only. and stereotypes.
4. Consumer Education − School and teachers: role of school and
(i) Consumer Protection teachers in the social and emotional
Importance of consumer education; rights development of the adolescent.
and responsibilities of the consumer; − Peers: development of peer relationships
advantages of consumer education. (positive and negative influences).
Consumer Protection Act (2019) - salient (iv) Issues and concerns of adolescents.
features.
Peer pressure, substance abuse (meaning,
(ii) Consumer aids symptoms and treatment), sexual abuse;
(a) Standard Marks: Creating awareness anger management, depression and suicidal
about standard marks for consumer tendencies. Preparation for career. Influence
protection: fssai, FPO, AGMARK, ISI, of social media.

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(v) Perspectives on Adulthood. PAPER II
Adulthood: meaning and dimensions; Stages: PRACTICAL – 20 Marks
• Early adulthood - understanding and This practical paper will consist of two sessions:
managing new responsibilities, career,
marriage and family. (i) The Planning Session (1 hour)
• Middle adulthood - physical and (ii) The Examination Session (3 hours)
psychological changes.
(i) The Planning Session: Candidates will be
• Late adulthood/ old age - (a) Health and required to plan a balanced menu during the
wellness: physical, social, emotional, Planning Session, on any one from the two given
financial, recreational needs (b) Care for options.
the elderly (at home and outside - old
age homes); modification in lifestyle; (ii) The Examination Session:
preparation for retirement. (a) Candidates will be required to cook any two
Increasing life expectancy and dishes from the menu planned during the
associated issues and concerns. Planning Session.
Sensitising children towards the needs (b) Candidates would also need to display the
and care of the elderly. dishes prepared with a suitable table layout.
6. Traditional Textiles NOTE: Candidates will be required to exhibit
Traditional textiles: Classification - embroidered, different methods of cooking during the
woven, dyed, printed and painted. practical examination.
(a) Embroidered textiles: Chikankari, Phulkari, (c) In addition, candidates will be required to
Kashidakari, Kantha, Kasuti, Kutch- design and develop a suitable label for a food
Kathaiwar - origin, thread, colour, fabric, item on any one of the two given options.
stitches, motifs, products. Candidates will be assessed on the design
(b) Woven textiles: Baluchari, Chanderi, and content of the label.
Kanjeevaram, Banarasi, Jamdani, Kani
shawls - origin, characteristics, care and The label should include the following
storage: origin, yarn, colours, motifs, information: nutritive content, net content,
products. use of additives and preservatives if any,
manufacturing and expiry date /best before
(c) Dyed: Bandhini, Patola, Ikat - origin, fibre dates, instructions of use, MRP,
or fabric, colours, motifs, products. standardization marks, vegetarian/non-
(d) Printed and painted: Kalamkari, Madhubani, vegetarian, name and address of the
Bagh, Dabu (Sanganer-Baghru print) - manufacturer (any six points to be included).
origin, technique, fabric, colours, motifs,
products. The Practical Work will be evaluated by a
7. Communication and Extension Visiting Examiner appointed locally and
approved by the Council.
(i) Water safety
Importance of potable drinking water for Distribution of Marks:
good health; simple methods of making water Menu Planning 5 Marks
safe for drinking: boiling, filtering
(traditional and modern technology), use of Cooking 10 Marks
alum and chlorine.
Table display 2 Marks
(ii) Some National Programmes for Community
Development. Label Designing 3 Marks
Scope and salient features of the Swachh TOTAL 20 MARKS
Bharat Abhiyan and the Integrated Child
Development Scheme (ICDS).

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

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