CBSE class 9 Home Science New Syllabus 2018-19 in PDF format for free download. Home Science syllabus for 2018 2019 class 9 CBSE is now available in myCBSEguide app. The curriculum for March 2019 exams is designed by CBSE, New Delhi as per NCERT text books for the session 2018-19.

Download CBSE class 9 Home Science New Syllabus 2018-19

Download CBSE Syllabus of Class 9th 

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• CBSE Syllabus for Class 9 English Language and Lit
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• CBSE Syllabus Class 9 Home science
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CBSE class 9 Home Science New Syllabus 2018-19
Course Structure: Theory & Practical

Theory : 75 Marks
Time: 3 Hrs.
Practical : 25 Marks

No.	Units	Marks	No. of Pd.
1	Concept and scope of Home Science Education and recent trends	03	05
2	Human growth & Development – I	10	25
3	Family and Values	08	20
4	Food, Nutrition and Health	17	45
5	Fiber and Fabric	15	34
6	Resource Management	15	34
7	Measures of Safety and Management of Emergencies	07	17
	Total	75	180
	Practical	25	40
	Grand Total	100	220

Unit I : Concept and scope of Home Science Education and recent trends (05 Pd)

1. Concept of Home science
2. Fields of Home Science
3. Relevance of study of Home Science and career options
4. Recent trends

Unit II : Human Growth & Development – I (25 Pd)

1. Concept of growth and development
2. Principles of growth and development
3. Factors affecting growth and development (environmental and heredity)
4. Age specific milestones (Birth to adolescence)

Unit III : Family and Values (20 Pd)

1. Concept and types of family
2. Role of family in Holistic development of an individual (Physical, Social, Psychological and spiritual)
3. Ethical and value based society (need for happy family, respect and care for each member of family, Dignity of labour, work distribution within the family)
4. Importance of Girl Child.
5. Influence of various factors on a family : Globalisation, urbanisation, migration, technology and media.

Unit IV : Food, Nutrition and Health (45 Pd)

1. Definition of food, nutrition, nutrient, Health and nutritional status.
2. Food and its functions (Physiological, social and psychological)
3. Nutrients : sources and functions
4. Relationship of food, health and diseases
5. Malnutrition : concepts and components (over nutrition and under nutrition)
6. Concept of Balanced Diet
7. Methods of cooking and processing
   • Cooking methods : Dry methods, moist methods, combination methods
   • Processing methods : Germination, Fermentation, Mutual supplementation / Combination
   • Conservation of nutrients while cooking and processing

Unit V : Fibre and Fabric (34 Pd)

1. Definition of Fiber and Yarn
2. Classification of fiber on the basis of origin and length
3. Characteristics of fibers : feel, appearance, colour fastness, length, strength, absorbency, shrinkage, elasticity, effect of heat and sunlight.
4. Methods of construction of fabric – brief description of weaving, knitting and felting.
5. Selection of fabric : Factors affecting selection of fabric (age, purpose, occupation, fashion, figure, climate, comfort and cost).

Unit VI : Resource Management (34 Pd)

1. Resources : Definition and characteristics
2. Types of resources (Human : Time, Energy, Knowledge and attitude Non-Human: Money, materialistic goods and community resources)
3. Waste Management – Need to refuse, reduce, reuse, repair and recycle waste.
4. Proper disposal of kitchen waste (Biodegradable : Composting, Vermicomposting, biogas and bagass. Non Biodegradable : Inceneration, Land fills and recycle)

Unit VII : Measures of Safety and Management of Emergencies (17 Pd)

1. Accident prone / Unsafe Zones at home
2. Need of safety at home
3. Measures of safety against burns, electric shocks, cuts, fractures, bites, poisoning
4. First Aid : Concept and Importance

Practicals

40 Periods (25 Marks)
[Distribution of Marks : 3 Marks per unit (Unit No. 2 – 7)]

1. Observation of motor skills in three year old child.
2. Behavioural changes in an adolescent through observation method among peer group.
3. Role of family members : collage / chart etc.
4. Design educational games specific to functions / sources of nutrients.
5. Identification and use of kitchen tools and appliances : at least any five e.g. refrigerator, cooking gas, mixer-grinder, microwave, smokeless chulas, pressure cooker etc.
6. Weights and measures : Equivalents / conversions of Ounce, gram, cup, teaspoon, tablespoon, how to use a kitchen weighing scale.
7. Identification of fruits, vegetables, spices, oils, sugars, cereals, and lentils.
8. Food processing method demonstration : Germination and Fermentation.
9. Collection and Identification of fabrics, physical and burning tests.
10. Take a case study of a house for disposal of kitchen waste and encourage segregation of biodegradable and non biodegradable waste, through creating slogans / posters etc.
11. Prepare a first aid kit and practice giving first aid for burns, cuts, bites, fractures, electric shocks. (group activity)
12. File work (4 Marks)
13. Viva Voce (3 Marks)

CBSE class 9 Home Science New Syllabus 2018-19
Design of the Question Paper

The weightage of the distribution of marks over different dimensions of the question paper for classes IX & X shall be as follows :
Time: 3 Hrs.
Theory : 75 MarksPra
ctical : 25 Marks

Weightage of Content-Unit (2018-19)

No.	Units	Marks
1	Concept and scope of Home Science Education and recent trends	03
2	Human growth & Development – I	10
3	Family and Values	08
4	Food, Nutrition and Health	17
5	Fiber and Fabric	15
6	Resource Management	15
7	Measures of Safety and Management of Emergencies	07
	Total	75
	Practical	25
	Grand Total	100

Note: No Chapter wise weightage, care should be taken to cover all chapters.