CBSE CCE Syllabus of Home Science for Class X 2011

Home Science

Class X

General instructions

  1. 1. The units specified for each term shall be assessed through both Formative and Summative Assessments
  2. 2. In each term, there will be two Formative Assessments,each carrying 10% weightage.
  3. 3. The Summative Assessment in the I term will carry 20% weightage and the Summative Assessment in the II term will carry 40% weightage.
  4. 4. Hands-on practical skills and projects will necessarily be assessed through formative assessments.

COURSE STRUCTURE

1TERM

3 Hours                 80 MARKS
UNITS MARKS
I   Principles of Growth and Development of Child 18
II Play 17
III. Nutrients 23
IV Meal Planning: 12
V Food Hygiene & Methods of Storage of Food 10
Total 80

Unit 1:

Principles of Growth and Development of Child……………….18 marks

Growth and development of children between birth to 3 years. Important milestones in physical ,motor, social ,emotional and language development of children ;physical ,social and emotional needs of children.

Unit II:

Play……………………….17 marks

Meaning ,need and types of play in children between birth and 3 years ; characteristics of play- active, passive, natural, serious and exploratory ,Play materials for children-Characteristics of play material.

Unit III:

Nutrients ………………………………..23 marks

Functions ,sources and deficiency of Carbohydrates, Proteins,Fats Minerals-Iron ,Calcium and Iodine and Vitamins -Vitamin A,B1,B2,Vitamin C and Vitamin D.Loss of nutrients during cooking conservation and enhancement of nutrients.

Unit IV

Meal Planning……………………………..12 marks

Concept ,need and factors affecting meal planning -age, sex, climate, occupation, physical needs, number of family members, economic status of family, availability of food, family traditions, likes and dislike and occasion; Food Groups (Basic :5 suggested by ICMR) ;Use of food groups in planning balanced diet food allowances suggested by ICMR.

Unit V

Food hygiene and method of storage of food…………………………. 10 marks

Rules of hygienic handling of food, Method of storage of perishable, semi-perishable and non perishable foods.

PRACTICALS

1. Observe and record physical and motor characteristics of a child at any given stage between 0-3 years of age.

2.  Observe play activities of children between 1-3 years of age .Record their interests and characteristics.

3.  Make a suitable play object for a child between 0-3 years.

4.  Prepare dishes using methods for enhancement of nutrients.

II TERM

3 Hours                  80 Marks
UNITS MARKS
VI Resources Available to Family: 11
VII Money Management 10
VIII Consumer Education 15
IX Care of Clothes 31
X Quality Check of Apparel 13
Total 80

Unit VI:

Resources available to family……………………… 11 marks

Types of resources- Human (energy, time, knowledge and skill) Non -Human (money, material goods and community resources) general characteristics of resources, wise use of resources personal and shared.

Unit VII:

Money Management……………………………… 10 marks

Family income and expenditure and importance of saving and investment.

Unit VIII:

Consumer Education……………………………. 15 marks

Consumer rights and responsibilities, consumer problems, malpractices of traders-price variation, poor quality, adulteration, faulty weights and measures, non-availability of goods, misleading information, lack of standardized products, misleading advertisements, aids to help consumers -standardization marks, labels, packages, advertisements, pamphlets and leaflets.

Unit IX

Care of Clothes……………………………….31 marks

Cleaning and finishing agents used in everyday care of clothes in the homes: stain removal (precautions and methods) laundering and storage of cotton, silk, wool and synthetics.

Unit X

Quality check of apparel…………………………..13 marks

Workmanship of ready made, tailor made garment, reading of labels on clothes.

PRACTICAL

1.  Prepare useful household items from recycled waste materials.

2.  List any five malpractices you have observed in the market.

3.  Practice basic stitches-tacking, running, hemming and back stitch.

4.  Remove common stains-curry, paint, ball pen ink, lipstick rust, tea and coffee.

5.  Launder and finish cotton, silk, wool and synthetic articles.

6.  Evaluate workmanship of a stitched garment.

7.  Prepare a care label for a ready made garment

General instructions

1. The units specified for each term shall be assessed through both Formative and Summative Assessments

2. In each term, there will be two Formative Assessments,each carrying 10% weightage.

3. The Summative Assessment in the I term will carry 20% weightage and the Summative Assessment in the II term will carry 40% weightage.

4. Hands-on practical skills and projects will necessarily be assessed through formative assessments.

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