CBSE Class 12 Home Science Syllabus 2023-24: Download PDF


Jagran Josh

Unit I

WORK, LIVELIHOOD AND CAREER

   

Chapter: WORK, LIVELIHOOD AND CAREER

Introduction

  • Work and meaningful work
  • Work, careers and livelihood

Traditional occupation in India

  • Agriculture
  • Handicrafts
  • Indian cuisine
  • Visual arts

Work, Age and Gender

  • Gender issues in relation to work
  • Issues and concerns related to women and work

KGBV

Beti bachao ,Beti Padhao Yojana

Attitudes and approaches to work and life skills for livelihood

  • Attitudes and approaches to work
  • Life skills for livelihood
  • Essential soft skills at workplace

Ergonomics

  • Definition and need for ergonomics
  • Benefits of Ergonomics

Entrepreneurship

  • Definition and characteristics

Unit II

NUTRITION, FOOD SCIENCE AND TECHNOLOGY

   

Chapter: CLINICAL NUTRITION AND DIETETICS

Introduction

Clinical Nutrition

Basic concepts

Diet therapy

Types of diets: Regular Diet and Modified diets

Changes in consistency

Feeding routes

Prevention of chronic diseases

Preparing for career

Scope

 

Chapter: PUBLIC NUTRITION AND HEALTH

Introduction

Significance

Basic concept

  • Public health nutrition
  • Nutritional Problems of India

  o Protein-energy malnutrition

  o Micronutrient deficiencies

Iron deficiency anaemia

Vitamin A deficiency

Iodine deficiency disorders

Strategies/Intervention to Tackle Nutritional problems

Diet or food-based strategies

Nutrient based strategies

Nutrition programmes operating in India

ICDS

Nutrient Deficiency Control Programmes

Food Supplementation Programmes

Food Security Programme

Health Care

Scope

 

Chapter: FOOD PROCESSING AND TECHNOLOGY

Introduction

Significance

Basic Concepts

  • Food Science
  • Food Processing
  • Food Technology
  • Food Manufacturing

Development of food processing and technology

Importance of Food Processing and Preservation

Classification of food on the basis of extent and type of processing

Preparing for a career

Scope

 

Chapter: FOOD QUALITY AND FOOD SAFETY

Introduction

Significance

Basic Concepts

  • Food safety (Toxicity & Hazard)
  • Hazards (Physical, chemical and biological)
  • Food infection
  • Food poisoning
  • Food quality

Food standards regulation in India-FSSA (2006)

International Organisations and agreements in the area of Food

Standards, Quality, Research and Trade

  • Codex Alimentarius Commission
  • International Organisation for Standardisation
  • World Trade Organisation

Food Safety Management Systems

  • Good manufacturing practices (GMP)
  • Good handling practices (GHP)
  • Hazard Analysis Critical Control Points (HACCP)

Scope

Unit III

HUMAN DEVELOPMENT AND FAMILY STUDIES

   

Chapter: Early Childhood Care and Education

Significance

Basic concepts

Preparing for a career

Scope

 

Chapter: Management of support services, Institutions and programmes for

children, youth and elderly

Significance

Basic concepts

Why are children vulnerable?

Institutions, programmes and initiatives for children

  • ICDS
  • SOS Children‟s Village
  • Children‟s Homes run by the Government
  • Adoption

Why are Youth vulnerable?

Youth programmes in India

Why are the elderly vulnerable?

Some programmes for the elderly

Preparing for a career

Scope

Unit IV

FABRIC AND APPAREL

   

Chapter: Design for Fabric and Apparel

Introduction

Basic concepts (Design: Structural & Applied)

Elements of design

  • Colour
  • Texture
  • Line
  • Shapes or form

Principles of Design

  • Proportion
  • Balance
  • Emphasis
  • Rhythm
  • Harmony

Preparing for career

Scope

 

Chapter: Fashion Design and Merchandising

Introduction

Significance

Basic Concepts

  • Fashion terminology –Fashion, fads, style, classic

Fashion Development

  • France-The centre of fashion
  • Fashion Evolution

Fashion Merchandising

Fashion Retail Organization

Preparing For a career

Scope

 

Chapter: Care and maintenance of fabrics in Institution

Introduction

Basic concepts

  • Washing equipment
  • Drying equipment
  • Ironing/pressing equipment

Institutions

Preparing for a career

Scope

Unit V

RESOURCE MANAGEMENT

   

Chapter: Hospitality Management

Introduction

Significance

Basic concepts

Departments involved in hospitality management of an organization

Scope

 

Chapter: Consumer Education and Protection

Introduction

Significance of consumer education and protection

Basic concepts

  • Consumer product
  • Consumer behaviour
  • Consumer forum
  • Consumer footfalls
  • Consumer problems
  • Consumer rights
  • Standardized marks (ISI, Wool Mark, Hall Mark, Silk Mark)
  • Protection Councils
  • Consumer Responsibilities

Scope

Unit VI

COMMUNICATION AND EXTENSION

   

Chapter: Development communication and Journalism

Introduction

Significance

Basic concepts

  • Development
  • Development journalism
  • Development Communication

Methods of communication

  • Campaign
  • Radio and television
  • Print media
  • Information and communication technologies

Knowledge and skills required for a career in this field

Scope and career avenues in development communication



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