{"id":26309,"date":"2019-05-17T11:13:22","date_gmt":"2019-05-17T05:43:22","guid":{"rendered":"http:\/\/mycbseguide.com\/blog\/?p=26309"},"modified":"2019-05-17T11:13:22","modified_gmt":"2019-05-17T05:43:22","slug":"cbse-syllabus-of-class-10-home-science-2019-20","status":"publish","type":"post","link":"https:\/\/mycbseguide.com\/blog\/cbse-syllabus-of-class-10-home-science-2019-20\/","title":{"rendered":"CBSE Syllabus of Class 10 Home Science 2019-20"},"content":{"rendered":"

CBSE Syllabus for Class 10 Home Science \u2013 in PDF<\/h2>\n

CBSE Syllabus of Class 10 Home Science 2019-20<\/strong> 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.<\/a><\/strong><\/p>\n

CBSE Syllabus for class 10 Home Science 2019-20<\/b><\/p>\n

Download as PDF<\/a><\/strong><\/p>\n

CBSE Syllabus Class 10 Home Science<\/h2>\n

Course Structure: Theory & Practical
\nTheory: 70 Marks
\nTime: 3 Hrs.
\nPractical: 30 Marks<\/strong><\/p>\n

\n\n\n\n\n\n\n\n\n\n\n\n\n\n
No.<\/th>\nUnits<\/th>\nMarks<\/th>\nNo. of Pd.<\/th>\n<\/tr>\n<\/thead>\n
1<\/td>\nHuman Growth & Development – II<\/td>\n12<\/td>\n30<\/td>\n<\/tr>\n
2<\/td>\nManagement of Resources<\/td>\n12<\/td>\n30<\/td>\n<\/tr>\n
3<\/td>\nFood and Personal Hygiene<\/td>\n08<\/td>\n18<\/td>\n<\/tr>\n
4<\/td>\nMeal Planning<\/td>\n13<\/td>\n42<\/td>\n<\/tr>\n
5<\/td>\nFood safety and Consumer Education<\/td>\n12<\/td>\n30<\/td>\n<\/tr>\n
6<\/td>\nCare and Maintenance of Fabrics and Apparel<\/td>\n13<\/td>\n30<\/td>\n<\/tr>\n
<\/td>\nTotal<\/strong><\/td>\n70<\/strong><\/td>\n180<\/strong><\/td>\n<\/tr>\n
<\/td>\nPractical<\/strong><\/td>\n30<\/strong><\/td>\n40<\/strong><\/td>\n<\/tr>\n
<\/td>\nGrand Total<\/strong><\/td>\n100<\/strong><\/td>\n120<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Unit I: Human growth & development II (30 periods)<\/strong><\/p>\n

    \n
  1. 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.<\/li>\n
  2. Childhood. Adolescents and Adulthood: Special Features.<\/li>\n
  3. Problems of Adolescents<\/li>\n
  4. Old Age: Need of care<\/li>\n<\/ol>\n

    Unit II: Management of Resources: Time, Energy & Money (30 periods)<\/strong><\/p>\n

      \n
    1. Time Management – Definition & Importance<\/li>\n
    2. Time plans – Factors affecting time plan<\/li>\n
    3. Energy Management: Definition and Importance<\/li>\n
    4. Fatigue and work Simplification<\/li>\n
    5. Family Income & Types: Expenditure & Importance of Saving and Investment Schemes (Only Listing)<\/li>\n<\/ol>\n

      Unit\u00a0<\/strong>III:<\/strong>\u00a0Food & Personal Hygiene (18 periods)<\/strong><\/p>\n

        \n
      1. Principles of hygienic handling of food, including serving of food.<\/li>\n
      2. Hygiene in kitchen<\/li>\n
      3. Personal hygiene of food handler<\/li>\n
      4. Hygiene during food storage<\/li>\n<\/ol>\n

        Unit\u00a0<\/strong>IV:<\/strong>\u00a0Meal Planning (42 periods)<\/strong><\/p>\n

          \n
        1. Concept of Meal Planning<\/li>\n
        2. 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<\/li>\n
        3. Basic food groups<\/li>\n
        4. Use of food groups in planning balanced diet, in context of self. RDA Protein and Energy-ICMR (2010) and its uses in family diets<\/li>\n<\/ol>\n

          Unit\u00a0<\/strong>V:<\/strong>\u00a0Food Safety and Consumer Education (30 periods)<\/strong><\/p>\n

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

            Unit\u00a0<\/strong>VI:<\/strong>\u00a0Care and Maintenance of Fabrics and Apparel (30 periods)<\/strong><\/p>\n

              \n
            1. Cleaning and finishing agents used in routine care of clothes.<\/li>\n
            2. Stain Removal<\/li>\n
            3. Storage of cotton, silk, wool and synthetics<\/li>\n
            4. Readymade garments, selection, need and workmanship<\/li>\n<\/ol>\n
              \n

              Practicals 40<\/strong><\/p>\n

              Periods 30 Marks<\/strong><\/p>\n

                \n
              1. Make suitable play material for children between 0-3 years (work in a pair)\u00a0(6 Marks)<\/strong><\/li>\n
              2. Plan a balanced diet to self (only one meal).\u00a0(6 Marks)<\/strong><\/li>\n
              3. Prepare a time plan to self for one day.\u00a0(6 Marks)<\/strong><\/li>\n
              4. Prepare a report on any five malpractices you have observed in the market.\u00a0(6 Marks)<\/strong><\/li>\n
              5. Undertake a market survey and collect five (5) food labels, analyze them and illustrate the labels.(3 Marks)<\/strong><\/li>\n
              6. Remove common stains of curry, paint, ball pen ink, grease, lipstick, tea, and coffee (3 Marks)<\/strong><\/li>\n
              7. List five areas of agreement and disagreement each with parents, siblings and friends, and present the solutions to class. Project Report\u00a0(5 Marks)<\/strong><\/li>\n
              8. Examine positive & negative qualities of one readymade and one tailor-made garment. (3 Marks)<\/strong><\/li>\n
              9. Prepare a care label for a readymade garment according to its fabric and design.\u00a0(3 Marks)<\/strong><\/li>\n
              10. Practical File.\u00a0(4 Marks)<\/strong><\/li>\n
              11. Viva Voce.<\/li>\n<\/ol>\n

                (Marks)<\/strong><\/p>\n

                Home Science (Code No. 064)
                \nClass – 10 (2019-20)
                \nDesign of the Question Paper<\/strong><\/p>\n

                The weightage of the distribution of marks over different dimensions of the question paper for classes 10 shall be as follows:
                \nTime: 3 Hrs.
                \nTheory: 70 Marks
                \nPractical: 30 Marks<\/strong><\/p>\n

                \n\n\n\n\n\n\n\n\n\n\n\n\n\n
                No.<\/th>\nUnits<\/th>\nMarks<\/th>\n<\/tr>\n<\/thead>\n
                1<\/td>\nHuman Growth & Development \u2013 II<\/td>\n12<\/td>\n<\/tr>\n
                2<\/td>\nManagement of Resources<\/td>\n12<\/td>\n<\/tr>\n
                3<\/td>\nFood and Personal Hygiene<\/td>\n08<\/td>\n<\/tr>\n
                4<\/td>\nMeal Planning<\/td>\n13<\/td>\n<\/tr>\n
                5<\/td>\nFood Safety and Consumer Education<\/td>\n12<\/td>\n<\/tr>\n
                6<\/td>\nCare and Maintenance of Fabrics and Apparel<\/td>\n13<\/td>\n<\/tr>\n
                <\/td>\nTotal<\/strong><\/td>\n70<\/strong><\/td>\n<\/tr>\n
                <\/td>\nPractical<\/strong><\/td>\n30<\/strong><\/td>\n<\/tr>\n
                <\/td>\nGrand Total<\/strong><\/td>\n100<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

                Objective type Questions (OTQ) (1 mark)<\/strong>
                \nRemembering: 4
                \nUnderstanding: 5
                \nApplying: 5
                \nAnalysing: 1
                \nEvaluating: 3
                \nTotal: 18<\/strong>
                \nShort Answer (SA) (2 marks)<\/strong>
                \nRemembering: 1
                \nUnderstanding: 1
                \nApplying: 2
                \nAnalysing: 1
                \nEvaluating: –
                \nTotal – 5
                \nCase study and picture based (3 marks)<\/strong>
                \nRemembering: 1
                \nUnderstanding: –
                \nApplying: 1
                \nAnalysing: –
                \nEvaluating: –
                \nTotal – 5<\/strong>
                \nLong Answer \u2013 II (LAI) (4 marks)<\/strong>
                \nRemembering: 1
                \nUnderstanding: –
                \nApplying: 1
                \nAnalysing: 1
                \nEvaluating: 1
                \nTotal –<\/strong>\u00a04<\/strong>
                \nLong Answer \u2013 II (LAII) (5marks )<\/strong>
                \nRemembering: 1
                \nUnderstanding: 1
                \nApplying: 1
                \nAnalysing: 1
                \nEvaluating: –
                \nTotal – 4<\/strong>
                \nTotal Marks<\/strong>
                \nRemembering: 18
                \nUnderstanding: 12
                \nApplying: 21
                \nAnalysing: 12
                \nEvaluating: – 07
                \nTotal: –\u00a070
                \n% Weightage<\/strong>
                \nRemembering: 26%
                \nUnderstanding: 17%
                \nApplying: 30%
                \nAnalysing:\u00a017%
                \nEvaluating: – 10%
                \nTotal: – 100%
                \nNote:<\/strong>\u00a0No Chapter wise weightage, care should be taken to cover all chapters.
                \nScheme of questions<\/strong>
                \nTotal number of questions = 33
                \nWeightage to difficulty level of questions<\/p>\n

                \n\n\n\n\n\n\n\n
                S.No.<\/th>\nEstimated Difficulty<\/th>\nPercentage<\/th>\n<\/tr>\n<\/thead>\n
                1<\/td>\nEasy<\/td>\n20<\/td>\n<\/tr>\n
                2<\/td>\nAverage<\/td>\n60<\/td>\n<\/tr>\n
                3<\/td>\nDifficulty<\/td>\n20<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

                Download CBSE\u00a0Syllabus of Class 10th\u00a0<\/strong><\/h2>\n