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CBSE CCE Syllabus of Home Science for Class IX 2011

HOME SCIENCE

Class IX

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.

COURSE STRUCTURE

I TERM 3 Hours 80 Marks
UNITS MARKS
I Concept and Scope of Home Science 06
II Family -A Unit of Society 18
III Food and its Relation to Health 18
IV Methods of Cooking 20
V Function of Home 18
Grand Total 80
Unit I Concept and Scope of Home Science ……………….. 6 marks i) Concept and Scope of Home Science Unit II Family -A Unit of Society………………. 18 marks i)  Types of family-nuclear and joint (advantages and disadvantages) ii) Size of family -small and large families (advantages and disadvantages) iii)  Reasons for change in family types iv)  Stages of family -beginning, expanding and contracting Unit III Food and its Relation to Health…………………………. 18 marks i)    Definition of food, health, nutrition, nutrients and balanced food ii)   Functions of food- a)  Physiological- body building, energy giving, protective and regulating b)  Social c)  Psychological iii) Inter relationship between food and health Unit IV Methods of cooking………………………….. 20 marks Boiling, steaming, pressure cooking, frying, roasting and baking- brief description of each and suitability for foods. Unit V Function of Home……………………………. 18 marks i)     Protective function ii)    Social function [ Characteristics of functional house-security, lighting, ventilation, ventilation, sanitation, disposal of wastes ( water, garbage, human excreta ) ]

PRACTICALS

  1. Observe your own family for type and size. Record the activities of all family members on any one day.
  2. Prepare snacks /dishes using different methods of cooking. Evaluate and record taste, texture and colour of food.
  3. Study your own house for light, ventilation, disposal of waste and surroundings. Record your observations.
  4. File work.
II TERM

3 Hours 80 marks

UNITS Marks
VI Safety in the House 30
VII Fabrics Available in the Market 30
VIII Selection of Clothes 20
Total 80
Unit VI Safety in the House……………………….. 30 marks i)    Preservation of accidents at home-cuts, falls, buns, electric shock, poisoning, safe use of fuels ii)  Management of emergencies-first aid for cuts, fractures, burns, electric shock, poisoning and bites ( snake, dog) Unit VII Fabrics Available in the Market…………………………… 30 marks i) Definition of fibre and yarn. ii)  Classification of fibre on the basis of origin and length. iii) Characteristics of fibres-length ,strength, absorbency, heat conductivity ,elasticity ,effect of heat, moth and mildew, acids and alkalis. iv) Yarn making(drawing and twisting; spinning) v)Construction of fabric-weaving, knitting, fetting. Unit VIII Selection of Clothes……………………………..20 marks Factors effecting selection of clothes i)  fabric related factors(characteristics of fibres, construction) ii) Person related factors(age, occupation, occasion, fashion, figure, comfort) iii)other factors-climate and cost

PRACTICALS

1.  Study your house for measures of safety against accidents and give suggestions for improvement.. 2.  Practice giving first aid for cuts ,burns, ,bites., electric shock, fractures, 3.  Practice dressings for wounds on hand, elbow, finger, wrists and ankle, 4.  Collect samples of fabrics available in the market and present a comparative picture on the basis of cost (optional), durability, appearance and suitability. 5.  Identification of fabric – physical appearance and burning tests..