ISC (Arts) Class 12CISCE
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Home Science (Theory) Class 12 ISC (Arts) CISCE Topics and Syllabus

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Topics with syllabus and resources

100.00 Food Preparation
101.00 Techniques and Methods of Cooking

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.

Techniques and Methods of cooking: Principles of Cooking; reasons for cooking food. Medium of cooking (dry and wet methods of cooking); classification of cooking methods; new developments in cooking: microwave, solar cooking and bio gas.

102.00 Preliminary Treatment of Foods before Cooking

Common pre-cooking procedures e.g. (a) cleaning/washing; (b) peeling; (c) cutting (d) pounding; (e) grinding; (f) beating/ whipping; (g) soaking; (h) mixing; (i) kneading; (j) grating

103.00 Effects of Cooking on Food Components. Carbohydrates

Effects of cooking on food components. Carbohydrates – starch, sugar, pectin, cellulose; Proteins; Oils and Fats; Minerals and Vitamins.

Self-explanatory

104.00 Methods of Increasing Nutritive Value of Foods

Methods of increasing nutritive value of foods: Sprouting/germination, fermentation, parboiling, combination of foods, supplementation, substitution, puffing and liming.

Methods of increasing nutritive value of foods: sprouting/ germination, fermentation, parboiling, combination of foods, supplementation, substitution, puffing and liming. Do’s and don’ts in cooking to minimize loss of nutrients.

200.00 Management of Agricultural Produce – Storage and Preservation
201.00 Causes for Spoilage of Food

Factors contributing to food spoilage: Enzymatic action, moisture, microbial contamination, insects, rodents and improper handling of food and its spoilage due to poor storage facilities. Importance of food preservation and principles of food preservation.

202.00 Storage of Foods – Perishable, Semi-perishable and Non-perishable Foods

Storage of foods – perishable, semi-perishable and non-perishable foods.

A general idea of storing common foods at home

203.00 Simple Methods of Food Preservation

Simple household methods of food preservation: (a) Bactericidal Methods; (b) Bacteriostatic Methods; (c) Dehydration; (d) Refrigeration; (e) Chemical Preservation (i.e. salting, use of sugar, use of lime, vinegar and chemical preservatives); (f) Use of Oil and Spices; (g) Sterilization by cooking

300.00 Meal Planning for the Family
301.00 Objectives of Meal Planning. Nutritional Adequacy, Food Groups

Objectives of meal planning. Nutritional adequacy, food groups.

Self-explanatory

302.00 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.

303.00 Meal Planning for Various Age Groups

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.

400.00 Resource Management
401.00 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).

402.00 Food Adulteration

Definition of food adulteration as stated in PFA, when is food considered adulterated; what is quality?

Health hazards due to intentional adulteration; metal contaminants; bacterial and fungal contaminants; pest and pesticide residue.

Common adulterants present in food stores – stones, dust, dirt, argemone oil, metanil yellow, kesari dal, toxic colours, chicory powder and starch and their effects.

Prevention of Food Adulteration Act (PFA).

500.00 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 on labels of packaged goods.

Problems faced by consumers; importance of consumer education; rights and responsibilities of the consumer; advantages of consumer education.

Creating awareness about standard marks for consumer protection - FPO, Agmark, ISI, Woolmark, vegetarian and non-vegetarian food; need to understand care labels on garments and fabrics; Study of nutritive value, weight, use of additives, preservatives, manufacturing and expiry date /best before dates on labels of packaged goods

600.00 Human Development
601.00 Physical Development During Adolescence

Physical Development during puberty and adolescence: role of the endocrine system - changes in bodily proportions and their effects, early and late maturers; Hygiene needs during adolescence. Influence of sports and exercise on physical fitness.

602.00 Cognitive Development and Language

Stages of cognitive development; changes in adolescents due to cognitive development. Language and communication skills among adolescents - 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.

603.00 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.

604.00 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.

700.00 Textiles and Clothing

Selection of clothes – factors affecting selection.

Methods of laundering - Wet and dry cleaning.

Storage of clothes – wool, silk and cotton.

Factors affecting selection of clothes; Laundering - laundry equipment.

Methods of laundering - wet cleaning of cotton, linen, wool and silk; different methods employed; steps in wet laundering; difference in techniques. Dry cleaning - purpose of dry cleaning; dry cleaning agents; precautions to be observed during dry cleaning; advantages and disadvantages of dry cleaning.

Storage of clothes - wool, silk, cotton, special clothes like zari sarees, lace, velvet.

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