Subject: Home Science

There will be two papers in the subject.
Paper I: Theory: 3 hours ... 70 Marks
Paper II: Practical: ... 20 Marks

• Planning Session: 1 hour

• Examination Session: 3 hours

Project Work … 7 marks

Practical File … 3 marks

PAPER I -THEORY

There will be one paper of 3 hours duration divided into 2 parts.

Part I (20 marks) (Compulsory) will consist of short answer questions covering the entire syllabus.

Part II (50 marks) will consist of eight questions, which will require detailed answers. Candidates will be required to answer five out of eight questions.

1. Food Preparation

(i) Techniques and methods of cooking. Medium of cooking, (dry and wet methods of cooking), choice of method of cooking and quality of food. New developments in cooking-

• Microwave

• Technologies that do not harm the environment such as, solar cooking, biogas.

(ii) Preliminary treatment of foods before cooking.

(iii) Effects of cooking on food components. Carbohydrates – starch, sugar, pectin, cellulose; proteins; oils and fats; minerals and vitamins.

(iv) Methods of increasing nutritive value of foods – Sprouting/germination, fermentation, parboiling, combination of foods, supplementation, substitution, puffing and liming.

2. Management of Agricultural Produce – Storage and Preservation

(i) Causes for spoilage of food.
Enzymatic action, moisture, microbial contamination, insects, rodents and improper handling of food and its spoilage due to poor storage facilities.

(ii) Storage of foods – perishable, semi-perishable and non-perishable foods.
A general idea of storing common foods at home.

(iii) Simple methods of food preservation.
Use of low and high temperature (refrigeration, pasteurization, sun drying), use of preservatives – (salt, sugar, oil, spices, chemicals).

3. Meal Planning for the family

(i) Objectives of meal planning. Nutritional adequacy, food groups.

(ii) Factors affecting food selection: Age, occupation, gender, physiological conditions, personal likes and dislikes, tradition, seasonal availability, economic considerations, religious beliefs, family size and composition.
An understanding of how food consumption varies from one family to another; how food selected by families is affected by various factors like age, occupation, gender, physiological conditions, personal likes and dislikes, tradition, seasonal availability, economic considerations, religious beliefs, family size and composition.

(iii) Meal planning for various age groups. Nutritional needs of preschool children, school-age children and adolescents.
An understanding of the nutritional needs of pre-school children, school-age children and adolescents. Making meal plans for these age groups based on their nutritional requirements and RDA. Developing good food habits

• importance of breakfast, following regular meal patterns, avoiding junk food and skipping of meals.

4. Resource Management

(i) Safety in the home.
Prevention of falls, fire, electrocution, poisoning, suffocation and choking.
Safety and sanitation in the kitchen: hygiene and disposal of household waste (organic and inorganic).

(ii) Food adulteration.
Prevention of Food Adulteration Act (PFA); Definition of food adulteration as stated in PFA, health hazards, common adulterants present in food items – stones, dust, dirt, argemone oil, metanil yellow, kesari dal, chicory powder and starch and their effects.

5. Consumer protection

Standard marks available for providing consumer protection.
Creating awareness about standard marks for consumer protection - FPO, Agmark, ISI, Woolmark, Vegetarian and Non-vegetarian food; need for understanding care labels on garments and fabrics; Study of nutritive value, weight, use of additives, preservatives, manufacturing and expiry date /best before dates etc. on labels of packaged goods.

6. Human Development

(i) Physical development during adolescence.
Physical development during puberty and adolescence; changes in body proportions and its effects; influence of sports and exercise on physical fitness.

(ii) Cognitive development and language.
Language and communication - development of language; influences on language development; development of ways in which adolescents obtain information, remember it and utilize it for problem solving and reasoning.

(iii) Social and emotional development.
Socio-cultural influences on the adolescents – teenagers are influenced by social relationships in the family, neighbourhood, community, country and the world. The family and socialization – patterns of parenting, parental control techniques; role of siblings and grandparents. Development of peer relationships and friendship patterns. Development of gender roles and stereotypes. Role of school and teachers on the social and emotional development of the teenager.

(iv) Perspectives on Adult Development: Meaning of adulthood.
Transition to adulthood and accepting related responsibilities; dimensions of adulthood; issues of increasing life expectancy; sensitizing students to the needs and care of the elderly.

7. Textiles and Clothing.

Selection of clothes – factors affecting selection.
Methods of laundering - Wet and dry cleaning.
Storage of clothes – wool, silk and cotton.

PAPER II

PRACTICAL – 20 Marks

This practical paper will consist of two sessions:

• (i) The Planning Session (1 hour)

• (ii) The Examination Session (3 hours).

(i) The Planning Session: Candidates will be required to plan a complete menu during the Planning Session on any one of the following:

• Birthday party

• Picnic

• Anniversary

•  Festival

(ii) The Examination Session: Candidates will be required to cook any two dishes from the menu planned during the Planning Session (showing different methods of cooking). Candidates would also need to display the dishes prepared.

In addition to the above, candidates will also be required to make a flower arrangement/floor decoration. Candidates are required to complete the practicals listed above and maintain a record book for the same.
The Practical Work will be evaluated by the teacher and a Visiting Examiner appointed locally and approved by the Council.

Distribution of Marks

• Menu Planning – 5 Marks

• Cooking – 10 Marks

• Display / Table setting – 3 Marks

• Flower arrangement/floor decoration – 2 Marks

PROJECT WORK AND PRACTICAL FILE – 10 Marks

Project Work – 7 Marks

Evaluation Criteria: material, content, presentation and innovation
The project work is to be assessed by a Visiting Examiner appointed locally and approved by the Council.
The candidate is to creatively execute ONE project/assignment on an aspect of Home Science. Teachers may assign or students may choose any one
project of their choice. Students can choose any other project besides the ones indicated in the list below. Following is only a suggestive list of projects.

1. Market survey of packaged goods such as, foodstuffs (biscuits, jams, chips, cheese spread), hair dyes, shampoos, soaps, etc. to investigate whether consumer protection norms of labeling are being followed.

2. Draw a case history of a family/individual by talking to elders, referring to diaries and seeing the photographs. Focus on factors responsible for change or development of an ability or characteristic.

3. Market survey on readymade garments in relation to care labels, material, seasonal availability, size, age, occasion, etc.

4. Survey on practices followed in the region for storage, preservation and processing of perishable or non-perishable farm products and to assess the extent of wastage due to faulty practices.

Practical File – 3 Marks

The Visiting Examiner is required to assess students on the basis of the Practical file maintained by them during the academic year.

Courtesy: cisce.org

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