CBSE Class 10 Home Science Syllabus for academic session 2026-27
This page contains the CBSE Class 10 Home Science syllabus for the academic session 2026-27, as prescribed by CBSE curriculum.
HOME SCIENCE
Home science is a practical science that is essential for every individual to handle challenging responsibilities of the life. Home Science as a discipline aims to empower learners by developing understanding of five different areas namely:
•
Foods and Nutrition
•
Human Development and Childhood Studies
•
Resource Management
•
Fabric and Apparel Sciences
•
Community Development and Extension
The subject helps students to understand changing needs of Indian society, academic principles as well as develop professional skills.
Objectives: The syllabus at Secondary level develops an understanding in the learners that the knowledge and skills acquired through Home Science facilitates development of self, family and community. It endeavours to –
•
acquaint learners with the basics of human development with specific reference to self and child.
•
help to develop skills of judicious management of various resources.
•
enable learners to become alert and aware consumers.
•
impart knowledge of nutrition and lifestyles to enable prevention and management of diseases.
•
inculcate healthy food habits.
•
help to develop understanding of textiles for selection and care of clothes.
•
develop skills of communication to assist in advocacy and dissemination of knowledge to community.
Marking Scheme
Course Structure: Theory & Practical Theory:
70 Marks
Time: 3 Hours
Practical: 30 Marks
S.No.
Units
Marks
1.
Human Growth & Development – II
12
2.
Management of Resources
12
3.
Food and Personal Hygiene
08
4.
Meal Planning
13
5.
Food Safety and Consumer Education
12
6.
Care and Maintenance of Fabrics and Apparel
13
THEORY
70
PRACTICAL
30
GRAND TOTAL
100
Syllabus
Unit I: Human Growth & Development – II
a)
Play (Birth to 5 years)
•
Definition
•
Role of play in growth & development of children
•
Physical development
•
Cognitive development
•
Social development
•
Emotional development
•
Language development
•
Types of play
•
Active
•
Passive
•
Natural
•
Serious
•
Exploratory
•
Selection of play material for children
b)
Childhood (3 to11 years)
•
Early and Middle childhood
•
Age specific milestones
•
Physical
•
Motor
•
Social
•
Emotional
•
Cognitive
•
Language
c)
Adolescents
•
Special Features
•
Physical and Biological
•
Motor
•
Social
•
Emotional
•
Cognitive
•
Language
Unit II: Management of Resources: Time and Energy
a)
Time Management
•
Definition
•
Importance
•
Time plan – Definition, Factors, Steps
b)
Energy Management
•
Definition
•
Importance
c)
Fatigue
•
Types
•
Physiological
•
Psychological
•
Ways to reduce fatigue
d)
Work Simplification
•
Definition
•
Ways
Unit III: Food and Personal Hygiene
a)
Principles of Hygienic handling while
•
Selecting food
•
Cooking food
•
Serving of food
b)
Hygiene in kitchen
c)
Personal hygiene of food handler
d)
Hygiene during food storage
•
Left overs
•
Refrigerator
Unit IV: Meal Planning
a)
Concept of Meal Planning
•
Definition
•
Importance
b)
Factors affecting meal planning
•
Age
•
Sex
•
Climate
•
Occupation
•
Cost of food items
•
Number of family members
•
Occasion
•
Availability of food
•
Family traditions
•
Likes and dislikes
c)
Basic food groups given by ICMR
•
Cereals, grains and their products
•
Pulses and Legumes
•
Milk, egg and meat products
•
Vegetables and Fruits
•
Fats and Sugar
d)
Use of food groups in planning balanced meal for self and family
Unit V: Food Safety and Consumer Education
a)
Problems faced by Consumer
•
Price variation
•
Poor quality
•
Faulty weights and measures
•
Non-availability of goods
•
Misleading information
•
Lack of standardized products
b)
Food adulteration
•
Concept
•
Adulterants (Metanil yellow, Argemone, Kesari dal)
•
Harmful effects of these adulterants on human health
c)
Food Safety Standards – FSSAI (2006)
•
Concept of
•
Unsafe food
•
Substandard food
•
Contaminated food
•
Food Hazards
•
Functions of FSSAI
Unit VI: Care and Maintenance of Fabrics and Apparel
a)
Cleaning and finishing agents used in routine care of clothes
•
Soaps and Detergents
•
Blue, Stiffening agents, Bleaches and Stain removing reagents
b)
Stain Removal
•
Definition
•
Classification
•
Identification
•
Methods of stain removal
•
Precautions to remove stains
c)
Storage of fabrics
•
Cotton
•
Silk
•
Wool
•
Synthetics
PRACTICALS
1.
Make a suitable play material for children between birth to 5 years (Group activity).
2.
Plan a balanced meal for yourself.
3.
Make a time plan to self for one day.
4.
Write a report on any five malpractices you have observed in the market and write your responsibilities as a consumer in each context.
5.
Prepare a slogan / poster to create awareness on consumer education.
6.
Remove stains from white cotton fabric: Curry, Grease, Ball pen, Ink, Lipstick, Tea and Coffee.
7.
List five areas of agreement and disagreement each with parents, siblings and friends and give your suggestion to improve the relationships.
SCHEME FOR PRACTICAL EXAMINATION
M.M-30
I.
Lab Activity
Marks
a)
Plan a balanced meal for yourself.
5
b)
Prepare a time plan for self for one day.
5
c)
Remove any two stains from white cotton sample-curry, grease, ball pen, ink, lipstick, tea and coffee.
5
II.
Play Material
8
III.
File Work
5
IV.
Viva
2
TOTAL
30
QUESTION PAPER DESIGN
TIME: 3 HOURS
Max. Marks: 70
S.No.
Competencies
Total
Marks
Marks
%
Weightage
Weightage
1.
Knowledge and Understanding based questions (terms, concepts, principles or theories, identify, define, recite, interpret, compare, contrast, explain, paraphrase, information)
28
40%
2.
Application based questions (Use abstract information in concrete situation, to apply knowledge to new situations or / and use given content to interpret a situation, provide an example, or solve a problem)
21
30%
3.
High Order (Formulation, Analysis, Evaluation and Creativity) based questions (Appraise, judge, and /or justify the value or worth of a decision or outcome, or to predict outcomes, classify, compare, contrast, or differentiate between different pieces or integrate unique piece of information from a variety of sources)
21
30%
TOTAL
70
100
NOTE: Internal Choice of 30% will be given
Easy- 20%
Average- 60%
Difficult- 20%