CBSE Class-10 Syllabus 2019-20 (Home Science)

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CBSE Class-10 Syllabus 2019-20 (Home Science)

Syllabus :

Course Structure: Theory & Practical
Theory : 75 Marks
Time: 3 Hrs.
Practical : 25 Marks

No.		Marks	No. of Pd.
I	Human Growth & Development - II	13	30
II	Management of Resources	13	30
III	Food and Personal Hygiene	08	18
IV	Meal Planning	15	42
V	Food Safety and Consumer Education	13	30
VI	Care and Maintenance of Fabrics and Apparel	13	30
	Total	75	180
	Practical	25	40
	Grand Total	100	220

Unit I : Human growth & development II (30 periods)
a) 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.
b) Childhood. Adolescents and Adulthood : Special Features.
c) Problems of Adolescents
d) Old Age : Need of care

Unit II : Management of Resources : Time, Energy & Money (30 periods)
a) Time Management - Definition & Importance
b) Time plans - Factors affecting time plan
c) Energy Management : Definition and Importance
d) Fatigue and work Simplification
e) Family Income & Types : Expenditure & Importance of Saving and Investment Schemes (Only Listing)

Unit III : Food & Personal Hygiene (18 periods)
a) Principles of hygienic handling of food, including serving of food.
b) Hygiene in kitchen
c) Personal hygiene of food handler
d) Hygiene during food storage

Unit IV : Meal Planning (42 periods)
a) Concept of Meal Planning
b) Factors affecting meal planning : age, sex, climate, occupation, cost of food items, number of family members, occassion, availability of food, family traditions, likes and dislikes
c) Basic food groups
d) Use of food groups in planning balanced diet, in context of self. RDA-ICMR (2010) and its uses in family diets
e) Therapeutic adaptations of normal diet : Based on consistency and cooking methods

Unit V : Food Safety and Consumer Education (30 periods)
a) Food Safety, mal-practices of traders, price variation, poor quality, Faulty weights and measures, non-availability of goods, misleading information, lack of standardized products
b) Food adulteration : Concept, adulterants & harmful effects of adulteration, FSSAI
Standards (2006)
c) Consumer Rights and problems faced by consumer, redressal and rights (Listing)
d) Sources of Consumer Education - Govt & Non-Govt. Agencies (Only listing)

Unit VI : Care and Maintenance of Fabrics and Apparel (30 periods)
a) Cleaning and finishing agents used in routine care of clothes.
b) Stain Removal
c) Storage of cotton, silk, wool and synthetics
d) Ready made garments, selection, need and workmanship