CISCE Syllabus For Class 10 Home Science: Knowing the Syllabus is very important for the students of Class 10. Shaalaa has also provided a list of topics that every student needs to understand.
The CISCE Class 10 Home Science syllabus for the academic year 2021-2022 is based on the Board's guidelines. Students should read the Class 10 Home Science Syllabus to learn about the subject's subjects and subtopics.
Students will discover the unit names, chapters under each unit, and subtopics under each chapter in the CISCE Class 10 Home Science Syllabus pdf 2021-2022. They will also receive a complete practical syllabus for Class 10 Home Science in addition to this.
CISCE Class 10 Home Science Revised Syllabus
CISCE Class 10 Home Science and their Unit wise marks distribution
CISCE Class 10 Home Science Course Structure 2021-2022 With Marking Scheme
Syllabus
Dimensions of colour – hue, value and intensity. Prang colour wheel (primary, secondary and tertiary colours). Colour schemes – related (monochromatic/one hue colour, analogous /adjacent) and contrasting (complimentary, double complimentary, split complementary and triad) colour schemes and their applications in the home- living room, bed room, dining room and kitchen.
Factors affecting selection of furnishing (curtains & draperies, carpets and upholstery) that can enhance the appearance of a room.
Types of lighting (general/local & direct/indirect) Choice of adequate lighting for different rooms.
Layout and planning of kitchens
An introduction to the design of kitchen space with respect to placement of work centres for preparation, cooking, washing, service and storage for the most efficient utilization of space and saving time and energy.
Role of budgeting in the efficient management of money. Steps in making a budget and factors affecting a budget. An understanding of how budgeting helps in proper planning and judicious utilization of available resources. Need for saving, ways and means of saving.
Opening and operating a bank account, types of deposit accounts: savings, recurring, current and fixed deposit account, withdrawal and deposit of cash and cheque, writing a cheque, maintaining a pass book and use of ATM.
Milestones of development.
An introduction to the changes in growth and development that take place between 5 - 12 years of age with respect to physical, social, emotional, cognitive and language development in children between five and twelve years of age.
A brief introduction to the relationship of physiology and maturation during adolescence. The role of endocrine glands and their influence on physical and psychological changes during adolescence. Differences in physical maturity of boys and girls.
Awareness on issues such as body odour, appearance of facial and body hair, acne, pimples for both boys and girls.
Introduction to the importance of emotions in influencing physical well-being and behaviour; means of dealing with emotions, eating disorders – food fads, anorexia, bulimia and obesity. Significance of physical exercise.
An introduction to the interaction of the family, peer group and school for the adolescent; issues of conflict between parental values and those of the peer group. Developing good communication skills with family and society.
Definition of a balanced diet, basic five food groups and their nutritional contribution in the diet.
Planning of balanced meals keeping in mind the factors and food groups.
Food hygiene at different stages – during purchasing, storage, preparation and serving. Storage of food - perishables, semiperishables and non-perishables; Household methods of preservation of food – sun drying, freezing, use of salt, sugar, spices, oil and chemical preservatives.
Steps involved in household methods of laundering of cotton, silk, wool and synthetics.
Use of detergents and soaps, starch, blue and optical brighteners.
Role of consumer education in preparing children to be well informed consumers.
Basic understanding of what, where, when, how and how much to buy.
Awareness of consumer rights as mentioned in Consumer Protection Act 1986; Making them aware that rights and responsibilities will go hand in hand.
Definition and health hazards of common food adulterants - metanil yellow, argemone seeds, kesari dal (lathyrus satyvus)
