Home Science Class 12 Syllabus

In class XII, the emphasis is on "Work and careers" through the life span. Within the curriculum the significance and scope of each domain (Foods and Nutrition, Human Development and Family Studies, Fabric and Apparel, Resource Management and Communication and Extension), the multiple thrust areas emerging within them have been emphasized.

Exam Structure

Unit Chapter Marks
1 Work, Livelihood and Career 5
2 Nutrition, Food Science and Technology 18
3 Human Development and Family Studies 12
4 Fabric and Apparel 16
5 Resource Management 12
6 Communication and Extension 7
  Total 70 

Unit I: Work, Livelihood and Career

1. Work, livelihood and Career

Introduction

  • Work and meaningful work
  • Work, careers and livelihood

Traditional occupation in India

  • Agriculture
  • Handicrafts
  • Indian cuisine
  • Visual arts

Work, Age and Gender

  • Gender issues in relation to work
  • Issues and concerns related to women and work
    • KGBV
    • Beti bachao, Beti Padhao Yojana

Attitudes and approaches to work and life skills for livelihood

  • Attitudes and approaches to work
  • Life skills for livelihood
  • Essential soft skills at workplace

Ergonomics

  • Definition and need for ergonomics
  • Benefits of Ergonomics

Entrepreneurship

  • Definition and characteristics

Unit II: Nutrition, Food Science and Technology

2. Clinical Nutrition and Dietetics

  • Introduction
  • Nutrition
    • Clinical Nutrition
    • Significance
  • Basic concepts
    • Diet therapy
  • Types of diets: Regular Diet and Modified diets
  • Changes in consistency
  • Feeding routes
  • Prevention of chronic diseases
  • Preparing for career
  • Scope

3. Public Nutrition and Health

  • Introduction
  • Significance
  • Basic concept
    • Public health nutrition
    • Nutritional Problems of India
    • Protein energy malnutrition
    • Micronutrient deficiencies
    • Iron deficiency anemia
    • Vitamin A deficiency
    • Iodine deficiency disorders
  • Strategies/Intervention to tackle Nutritional problems
    • Diet or food based strategies
    • Nutrient based strategies
  • Nutrition programmes operating in India
    • ICDS
    • Nutrient Deficiency Control Programmes
    • Food Supplementation Programmes
    • Food Security Programme
  • Health Care
  • Scope

4. Catering and Food Service Management

  • Introduction
  • Significance
  • Basic concepts
    • Food service Industry
    • Food Service Management
    • Food Service
    • Food service Manager
    • Menu compiling
  • Types of Catering Services
    • Welfare or non-commercial
    • Commercial Services
  • Types of food service systems
    • Conventional food service system
    • Commissary food service system
    • Ready prepared food service system
    • Assembly service system
  • Menu planning
  • Management in food service
  • Preparing for a career
  • Scope
  • Careers in the catering and food service industry

5. Food Processing and Technology

  • Introduction
  • Significance
  • Basic Concepts
    • Food Science
    • Food Processing
    • Food Technology
    • Food Manufacturing
  • Development of food processing and technology
  • Importance of Food processing and Preservation
  • Classification of food on the basis of extent and type of processing
  • Preparing for a career
  • Scope

6. Food Quality and Food Safety

  • Introduction
  • Significance
  • Basic Concepts
    • Food safety (Toxicity & Hazard)
    • Hazards (Physical, chemical and biological)
    • Food infection
    • Food poisoning
    • Food quality
  • Food standards regulation in India-FSSA (2006) (Fruit and vegetable product order, Meat food product order and Vegetable oil products order are not included)
  • International Organization and agreements in the area of Food Standards, Quality, Research and Trade
    • Codex Alimentarius Commission
    • International Organization for Standardisation
    • World Trade Organization
  • Food Safety Management Systems
    • Good manufacturing practices (GMP)
    • Good handling practices (GHP)
    • Hazard Analysis Critical Control Points (HACCP)
  • Scope

Unit III: Human Development and Family Studies

7. Early Childhood Care and Education

  • Significance
  • Basic concepts
  • Preparing for a career
  • Scope

8. Special Education and Support Services

  • Significance
  • Basic Concepts
    • Disability and its classification
    • Causes of disabilities
    • Special education methods
  • Knowledge and Skills
  • Preparing for a career in special education
  • Scope

9. Management of Support Services, Institutions and Programmes for Children, Youth and Elderly

  • Significance
  • Basic concepts
  • Why are children vulnerable?
  • Institutions, programmes and initiatives for children
    • ICDS
    • SOS Children’s Village
    • Children’s Homes run by the Government
    • Adoption
  • Why are Youth vulnerable?
  • Youth programmes in India
  • Why are the elderly vulnerable?
  • Some programmes for the elderly
  • Preparing for a career
  • Scope

Unit IV: Fabric and Apparel

10. Design for Fabric and Apparel

  • Introduction
  • Basic concepts (Design: Structural & Applied)
  • Elements of design
    • Colour
    • Texture
    • Line
    • Shapes or form
  • Principles of Design
    • Proportion
    • Balance
    • Emphasis
    • Rhythm
    • Harmony
  • Preparing for career
  • Scope

11. Fashion Design and Merchandising

  • Introduction
  • Significance
  • Basic Concepts
    • Fashion terminology - Fashion ,fads, style, classic
  • Fashion Development
    • France -The centre of fashion
    • Fashion Evolution
  • Fashion Merchandising
  • Fashion Retail Organization
  • Preparing For a career
  • Scope

12. Production and Quality Control in the Garment Industry

  • Introduction
    • Garment industry in India
    • Production
    • Importance of production
  • Basic concepts
    • Fabric Inspection and Testing
    • Laying and cutting of fabric
    • Assembly of the product
    • Finishing and packaging
  • Quality assurance in the garment industry
  • Preparing for a career
  • Scope

13. Care and Maintenance of Fabrics in Institutions

  • Introduction
  • Basic concepts
    • Washing equipment
    • Drying equipment
    • Ironing/pressing equipment
  • Institutions
  • Preparing for a career
  • Scope

Unit V: Resource management

14. Human Resource Management

  • Introduction
  • Significance
    • Recruiting and staffing
    • Training and Developing employees
    • Retention and redressal
  • Preparing for a career

15. Hospitality Management

  • Introduction
  • Significance
  • Basic concepts
  • Departments involved in hospitality management of an organization
  • Scope

16. Consumer Education and Protection

  • Introduction
  • Significance of consumer education and protection
  • Basic concepts
    • Consumer product
    • Consumer behaviour
    • Consumer forum
    • Consumer footfalls
    • Consumer problems
    • Consumer rights
    • Standardized marks (ISI, Wool Mark, Hall Mark, Silk Mark)
    • Protection Councils
    • Consumer Responsibilities
  • Scope

Unit VI: Communication and Extension

17. Development Communication and Journalism

  • Introduction
  • Significance
  • Basic concepts
    • Development
    • Development journalism
    • Development Communication
  • Methods of communication
    • Campaign
    • Radio and television
    • Print media
    • Information and communication technologies
  • Knowledge and skills required for a career in this field
  • Scope and career avenues in development communication

18. Media Management Design and Production

  • Introduction
  • Significance
  • Basic concepts
    • Media
    • Media planning
    • Media designing and production
    • Media evaluation and feedback
  • Scope
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