Home Science Class 10 ICSE CISCE Topics and 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.

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)