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Home Science Class 10 ICSE CISCE Topics and Syllabus

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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.

Academic year:
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Syllabus

C Home Furnishing
101 Colour and Its Application

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.

102 Fabrics for Furnishing

Factors affecting selection of furnishing (curtains & draperies, carpets and upholstery) that can enhance the appearance of a room.

103 Lighting in the Home

Types of lighting (general/local & direct/indirect) Choice of adequate lighting for different rooms.

104 Space Organization in the Kitchen

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.

CC Management of Money
201 Importance of Budgeting and Savings

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.

202 Fundamentals of Banking

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.

CCC Growth and Development During Middle Childhood

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.

CD Growth and Development During Adolescence
401 Physical Growth of Adolescents, Pubertal Changes

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.

402 Hygiene and Personal Grooming During Adolescence

Awareness on issues such as body odour, appearance of facial and body hair, acne, pimples for both boys and girls.

403 Emotional Concerns and Behavioural Patterns of Adolescents

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.

404 Role of the Family, Peer Group and School in the Life of an Adolescent

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.

D Meal Planning
501 Concept of Balanced Diet

Definition of a balanced diet, basic five food groups and their nutritional contribution in the diet.

502 Meal Planning for the Family

Planning of balanced meals keeping in mind the factors and food groups.

503 Hygienic Handling and Storage of Food - Household Methods of Preservation of Food

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.

DC Care of Textiles and Clothing
601 Aundering of Clothes

Steps involved in household methods of laundering of cotton, silk, wool and synthetics.

602 Laundry Material

Use of detergents and soaps, starch, blue and optical brighteners.

DCC Consumer Education
701 Meaning and Need for Consumer Education

Role of consumer education in preparing children to be well informed consumers.

702 Wise Buying Methods for Aware Consumers

Basic understanding of what, where, when, how and how much to buy.

703 Consumer Rights and Responsibilities

Awareness of consumer rights as mentioned in Consumer Protection Act 1986; Making them aware that rights and responsibilities will go hand in hand.

704 Food Adulteration

Definition and health hazards of common food adulterants - metanil yellow, argemone seeds, kesari dal (lathyrus satyvus)

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