CBSE Syllabus of Class 10 Home Science 2019-20

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CBSE Syllabus for Class 10 Home Science – in PDF

CBSE Syllabus of Class 10 Home Science 2019-20 contains all the topics of this session. myCBSEguide provides you latest Syllabus for Class 10. Home science is the science of a home and it includes all the things that concern the person, home, family members and resources. Home science courses nowadays offer Dietitian and Nutrition subjects, Resource Management, Fashion or Textile Designing, Communication and Development, Psychology and child development. You can Download the latest CBSE Syllabus of Class 10 in PDF format is now available in myCBSEguide mobile app.

CBSE Syllabus for class 10 Home Science 2019-20

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CBSE Syllabus Class 10 Home Science

Course Structure: Theory & Practical
Theory: 70 Marks
Time: 3 Hrs.
Practical: 30 Marks

No.	Units	Marks	No. of Pd.
1	Human Growth & Development – II	12	30
2	Management of Resources	12	30
3	Food and Personal Hygiene	08	18
4	Meal Planning	13	42
5	Food safety and Consumer Education	12	30
6	Care and Maintenance of Fabrics and Apparel	13	30
	Total	70	180
	Practical	30	40
	Grand Total	100	120

Unit I: Human growth & development II (30 periods)

Play (0-5 years), role of play in growth & development of children. Types of play-active, passive, natural, serious and exploratory, selection of play material for children.
Childhood. Adolescents and Adulthood: Special Features.
Problems of Adolescents
Old Age: Need of care

Unit II: Management of Resources: Time, Energy & Money (30 periods)

Time Management – Definition & Importance
Time plans – Factors affecting time plan
Energy Management: Definition and Importance
Fatigue and work Simplification
Family Income & Types: Expenditure & Importance of Saving and Investment Schemes (Only Listing)

Unit III: Food & Personal Hygiene (18 periods)

Principles of hygienic handling of food, including serving of food.
Hygiene in kitchen
Personal hygiene of food handler
Hygiene during food storage

Unit IV: Meal Planning (42 periods)

Concept of Meal Planning
Factors affecting meal planning : age, sex, climate, occupation, cost of food items, number of family members, occasion, availability of food, family traditions, likes and dislikes
Basic food groups
Use of food groups in planning balanced diet, in context of self. RDA Protein and Energy-ICMR (2010) and its uses in family diets

Unit V: Food Safety and Consumer Education (30 periods)

Food Safety, mal-practices of traders, price variation, poor quality, Faulty weights and measures, non-availability of goods, misleading information, lack of standardized products
Food adulteration: Concept, adulterants & harmful effects of adulteration, FSSAI Standards (2006)
Consumer Rights and problems faced by consumer, redressal and rights (Listing)
Sources of Consumer Education – Govt & Non-Govt. Agencies (Only listing)

Unit VI: Care and Maintenance of Fabrics and Apparel (30 periods)

Cleaning and finishing agents used in routine care of clothes.
Stain Removal
Storage of cotton, silk, wool and synthetics
Readymade garments, selection, need and workmanship

Practicals 40

Periods 30 Marks

Make suitable play material for children between 0-3 years (work in a pair) (6 Marks)
Plan a balanced diet to self (only one meal). (6 Marks)
Prepare a time plan to self for one day. (6 Marks)
Prepare a report on any five malpractices you have observed in the market. (6 Marks)
Undertake a market survey and collect five (5) food labels, analyze them and illustrate the labels.(3 Marks)
Remove common stains of curry, paint, ball pen ink, grease, lipstick, tea, and coffee (3 Marks)
List five areas of agreement and disagreement each with parents, siblings and friends, and present the solutions to class. Project Report (5 Marks)
Examine positive & negative qualities of one readymade and one tailor-made garment. (3 Marks)
Prepare a care label for a readymade garment according to its fabric and design. (3 Marks)
Practical File. (4 Marks)
Viva Voce.

(Marks)

Home Science (Code No. 064)
Class – 10 (2019-20)
Design of the Question Paper

The weightage of the distribution of marks over different dimensions of the question paper for classes 10 shall be as follows:
Time: 3 Hrs.
Theory: 70 Marks
Practical: 30 Marks

No.	Units	Marks
1	Human Growth & Development – II	12
2	Management of Resources	12
3	Food and Personal Hygiene	08
4	Meal Planning	13
5	Food Safety and Consumer Education	12
6	Care and Maintenance of Fabrics and Apparel	13
	Total	70
	Practical	30
	Grand Total	100

Objective type Questions (OTQ) (1 mark)
Remembering: 4
Understanding: 5
Applying: 5
Analysing: 1
Evaluating: 3
Total: 18
Short Answer (SA) (2 marks)
Remembering: 1
Understanding: 1
Applying: 2
Analysing: 1
Evaluating: –
Total – 5
Case study and picture based (3 marks)
Remembering: 1
Understanding: –
Applying: 1
Analysing: –
Evaluating: –
Total – 5
Long Answer – II (LAI) (4 marks)
Remembering: 1
Understanding: –
Applying: 1
Analysing: 1
Evaluating: 1
Total – 4
Long Answer – II (LAII) (5marks )
Remembering: 1
Understanding: 1
Applying: 1
Analysing: 1
Evaluating: –
Total – 4
Total Marks
Remembering: 18
Understanding: 12
Applying: 21
Analysing: 12
Evaluating: – 07
Total: – 70
% Weightage
Remembering: 26%
Understanding: 17%
Applying: 30%
Analysing: 17%
Evaluating: – 10%
Total: – 100%
Note: No Chapter wise weightage, care should be taken to cover all chapters.
Scheme of questions
Total number of questions = 33
Weightage to difficulty level of questions

S.No.	Estimated Difficulty	Percentage
1	Easy	20
2	Average	60
3	Difficulty	20

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