CBSE Class 12 Home Science Syllabus for academic session 2026-27
This page contains the CBSE Class 12 Home Science syllabus for the academic session 2026-27, as prescribed by CBSE curriculum.
Preface
The course in Home Science encompasses five areas namely, Foods and Nutrition, Human Development and Family Studies, Fabric and Apparel, Resource Management and Communication and Extension. All these domains have their specific content in focus that contributes to the study of an individual and family in Indian social cultural context.
The purpose of Home Science is the creation of an environment and outlook to enable learner to live a richer and more purposeful life, become future ready and develop 21st century life skills for work, livelihood and careers. All the domains within the Home Science discipline provide ample scope for professional avenues of higher education and career opportunities. They range from professions catering to various health and service institutions/agencies, educational organizations, industry and business houses of textiles, garments, food industry, teaching learning materials, ergonomically appropriate equipment and work situations. The subject integrates an application of various sciences and humanities to improve Human Environment, Family Nutrition, Management of Resources and Child Development.
In class XI, “Self and family” and “Home” are focal points for understanding the dynamics for individual lives and social interactions. In class XII, the emphasis is on “Work and careers” through the life span.
Learning Objectives:
The Home Science curriculum at senior secondary level has been framed to enable the learners to:
•
Develop an understanding of the self and one’s role and responsibilities as a productive individual and as a member of family, community and society.
•
Integrate learning across diverse domains and undertake a critical analysis of issues and concerns specific to family, community and society.
•
Appreciate the discipline of Home Science for professional careers.
•
Acquaint learners with the basic knowledge specific to five domains namely, Foods and Nutrition, Human Development and Family Studies, Fabric and Apparel, Resource Management and Communication and Extension.
•
Develop functional skills in the five domains for career and employment.
•
Equip learners for enrichment and higher studies.
Learning Outcomes:
After undertaking the course students will be able to:
•
Function as a productive and responsible individual in relation to self, family, community and society.
•
Apply the basics of human development with specific reference to self, family and community.
•
Utilize the skills of judicious management of various resources.
•
Be sensitized to fabric and apparel, their selection and care.
•
Inculcate healthy food habits and lifestyle to enable prevention and management of diseases.
•
Become alert and aware consumer.
•
Appreciate the potential of entrepreneurship and other varied professional opportunities to make informed career choices.
Introduction:
In class XII, the emphasis is on “Work and careers” through the life span. Within the curriculum significance and scope of each domain (Foods and Nutrition, Human Development and Family Studies, Fabric and Apparel, Resource Management and Communication and Extension), the multiple thrust areas emerging within them have been emphasized. The units spell out the basic concepts, requisite knowledge and skills in each thrust areas and delineate the career avenues and the preparation required for them in order to make informed career choices.
Marking Scheme
Course Structure: Theory& Practical
Theory: 70 Marks
Time: 3 Hours
Practical: 30 Marks
S.No.
Units
Marks
1.
Work, Livelihood and Career
05
2.
Nutrition, Food Science and Technology
23
3.
Human Development and Family Studies
10
4.
Fabric and Apparel
17
5.
Resource Management
10
6.
Communication and Extension
05
Theory
70
Practical
30
Grand Total
100
Syllabus – Summary (Theory)
UNIT I: Work, Livelihood and Career
Ch. Work, Livelihood and Career
UNIT II: Nutrition, Food Science and Technology
Ch. Clinical Nutrition and Dietetics
Ch. Public Nutrition and Health
Ch. Food Processing and Technology
Ch. Food Quality and Food Safety
UNIT III: Human Development and Family Studies
Ch. Early Childhood Care and Education
Ch. Management of Support Services, Institutions and Programmes for Children, Youth and Elderly
UNIT IV: Fabric and Apparel
Ch. Design for Fabric and Apparel
Ch. Fashion Design and Merchandising
Ch. Care and Maintenance of Fabrics in Institutions
UNIT V: Resource management
Ch. Hospitality Management
Ch. Consumer Education and Protection
UNIT VI: Communication and Extension
Ch. Development Communication and Journalism
Syllabus – Detailed (Theory)
UNIT I WORK, LIVELIHOOD AND CAREER
Chapter: WORK, LIVELIHOOD AND CAREER
•
Introduction
•
Work and Meaningful work
•
Work, Career and Livelihood
•
Traditional occupations in India
•
Work, Age and Gender
•
Gender issues in relation to work
•
Issues and concerns related to women and work
•
KGBV
•
Beti Bachao, Beti Padhao Yojana
•
Attitudes and approaches to work and life skills for livelihood
•
Attitudes and approaches to work
•
Quality of work life
•
Life skills for livelihood
•
Improving one’s own work life
•
Essential soft skills at workplace
•
Ergonomics
•
Concept, need and benefits of Ergonomics
•
Entrepreneurship
•
Definition and characteristics
UNIT II NUTRITION, FOOD SCIENCE AND TECHNOLOGY
Chapter: CLINICAL NUTRITION AND DIETETICS
•
Introduction
•
Significance
•
Basic concepts
•
Diet therapy
•
Types of diets: Regular Diet and Modified diets
•
Prevention of chronic diseases
•
Preparing for career
•
Scope
Chapter: PUBLIC NUTRITION AND HEALTH
•
Introduction
•
Significance
•
Basic concept
•
Public health nutrition
•
Nutritional Problems of India
•
Protein energy malnutrition
•
Vitamin A deficiency, Iodine deficiency disorders
•
Strategies /Intervention to tackle Nutritional problems
•
Nutrition programmes operating in India
•
Health Care
•
Scope
Chapter: FOOD PROCESSING AND TECHNOLOGY
•
Introduction
•
Significance
•
Basic Concepts
•
Micro nutrient deficiencies (Iron deficiency Anemia)
•
Food Science
•
Food Processing
•
Food Technology
•
Food Manufacturing
•
Development of food processing and technology
•
Importance of Food processing and Preservation
•
Classification of food on the basis of perishability and extent and type of processing
•
Preparing for a career
•
Scope
Chapter: FOOD QUALITY AND FOOD SAFETY
•
Introduction
•
Significance
•
Basic Concepts
•
Food safety (Toxicity & Hazard)
•
Hazards (Physical, chemical and biological)
•
Food infection / Food poisoning
•
Food intoxication
•
Food quality
•
Food standards regulation in India-FSSA (2006)
•
International Organization and agreements in the area of Food Standards, Quality, Research and Trade
•
Codex Alimentarius Commission
•
International Organization for Standardisation
•
World Trade Organization
•
Food Safety Management Systems
•
Good manufacturing practices (GMP)
•
Good handling practices (GHP)
•
Hazard Analysis Critical Control Points (HACCP)
•
Scope
UNIT III HUMAN DEVELOPMENT AND FAMILY STUDIES
Chapter: EARLY CHILDHOOD CARE AND EDUCATION
•
Significance
•
Basic concepts
•
Objectives and Guiding principles of NCF
•
Concept of Daycare and Creche
•
Preparing for a career
•
Scope
Chapter: MANAGEMENT OF SUPPORT SERVICES, INSTITUTIONS AND PROGRAMMES FOR CHILDREN, YOUTH AND ELDERLY
•
Significance
•
Basic concepts
•
Why are children vulnerable?
•
Institutions, programmes and initiatives for children
•
ICDS
•
SOS Children’s Village
•
Children’s Homes run by the Government
•
Adoption
•
Why are Youth vulnerable?
•
Youth programmes in India
•
Why are the elderly vulnerable?
•
Some programmes for the elderly
•
Preparing for a career
•
Scope
UNIT IV FABRIC AND APPAREL
Chapter: DESIGN FOR FABRIC AND APPAREL
•
Introduction
•
Basic concepts (Design: Structural & Applied)
•
Elements of design
•
Color
•
Texture
•
Line
•
Shapes or form
•
Patterns
•
Principles of Design
•
Proportion
•
Balance
•
Emphasis
•
Rhythm
•
Harmony
•
Composition
•
Preparing for career
•
Scope
Chapter: FASHION DESIGN AND MERCHANDISING
•
Introduction
•
Significance
•
Basic Concepts
•
Fashion terminology – Fashion, fads, style, classic
•
Fashion Development
•
Fashion Evolution
•
Fashion Merchandising
•
Fashion Retail Organizations
•
Preparing for a career
•
Scope
Chapter: CARE AND MAINTENANCE OF FABRICS IN INSTITUTION
•
Introduction
•
Basic concepts
•
Washing equipment
•
Drying equipment
•
Ironing/pressing equipment
•
Institutions
•
Preparing for a career
•
Scope
UNIT V RESOURCE MANAGEMENT
Chapter: HOSPITALITY MANAGEMENT
•
Introduction
•
Significance
•
Basic concepts
•
Departments involved in hospitality management of an organization
•
Front office
•
Housekeeping
•
Food and Beverages Department
•
Support Service Departments
•
Scope
Chapter: CONSUMER EDUCATION AND PROTECTION
•
Introduction
•
Significance of consumer education and protection
•
Basic concepts
•
Consumer product
•
Consumer behaviour
•
Consumer forum
•
Consumer footfalls
•
Consumer problems
•
Consumer Protection Act
•
Consumer rights
•
Standardized marks (ISI, Wool Mark, Hall Mark, Silk Mark, Eco mark)
•
Protection Councils
•
Consumer Responsibilities
•
Scope
UNIT VI COMMUNICATION AND EXTENSION
Chapter: DEVELOPMENT COMMUNICATION AND JOURNALISM
•
Introduction
•
Significance
•
Basic concepts
•
Development
•
Development journalism
•
Development Communication
•
Methods of communication
•
Campaign
•
Radio and Television
•
Print Media
•
Information and Communication Technologies
•
Knowledge and skills required for a career in this field
•
Scope and career avenues in development communication
Syllabus – PRACTICALS
UNIT II NUTRITION, FOOD SCIENCE AND TECHNOLOGY
1.
Modification of normal diet to soft diet for elderly person.
2.
Development and preparation of supplementary foods for nutrition programmes.
3.
Planning a menu for a school canteen or mid-day meal in school for a week.
4.
Design, prepare and evaluate a processed food product.
5.
Qualitative test for food adulteration in: pure ghee, tea leaves, whole black pepper, turmeric powder, milk, asafoetida.
UNIT III HUMAN DEVELOPMENT AND FAMILY STUDIES
6.
Preparation and use of any one teaching aid to communicate socially relevant messages for children/ adolescents /adults in the community.
OR
Preparation of any one toy for children (age appropriate) using locally available and indigenous material.
UNIT IV FABRIC AND APPAREL
7.
Preparation of any one article using applied textile design techniques; tie and dye/ batik/block printing.
8.
Remove different types of stains from white cotton cloth – Ball pen, curry, grease, ink, lipstick, tea and coffee.
UNIT V RESOURCE MANAGEMENT
9.
Evaluate any one advertisement for any job position.
10.
Develop a leaflet/pamphlet for Consumer Education and Protection on anyone of the following-
a)
Consumer Protection Act (CPA)
b)
Consumer responsibilities
c)
Consumer organization
d)
Consumer Problem
PROJECT
ANY ONE OF THE FOLLOWING PROJECTS MAY BE UNDERTAKEN AND EVALUATED-
1.
Study of an integrated community based, nutrition/health programme being implemented in own area, with reference to-
a.
Programme objectives
b.
Focal Group/Beneficiaries
c.
Modalities of implementation
2.
Visit to the neighboring areas and interview two adolescents and two adults regarding their perception of persons with special needs.
3.
Profile any two persons (child/adult) with special needs to find out their diet, clothing, activities, physical and psychological needs.
4.
Planning any five messages for nutrition, health and life skills using different modes of communication for different focal groups.
5.
Market survey any five processed foods with their packaging and label information.
Marking Scheme for Practical Examination
M.M-30
S.No.
QUESTIONS
MARKS
1.
Project
5
2.
Modification of any one family meal for elderly person. Preparing any one of the modified dish.
OR
Development and preparation of any one supplementary food for preschooler (2- 6 years) nutrition programme.
OR
Planning a menu for school canteen and preparing any one nutritious dish.
5
3.
Identify adulterant using chemical test in any one of the following-pure ghee, tea leaves, whole black pepper, turmeric powder, milk, asafoetida.
2
4.
Prepare a sample using applied textile design techniques tie and dye/batik/block printing.
4
5.
Remove any one of the stains from white cotton cloth –Ball pen, curry, grease, ink, lipstick, tea, coffee.
2
6.
Develop a leaflet/pamphlet for Consumer Education and Protection on anyone of the following-
a)
Consumer Protection Act (CPA)
b)
Consumer responsibilities
c)
Consumer organization
d)
Consumer Problems
5
7.
File Work
5
8.
Viva
2
TOTAL
30
Prescribed Book
Prescribed textbook: Human Ecology and Family Sciences (For class XII): Part I and Part II
Question Paper Design
TIME: 3 HOURS
Max. Marks: 70
S. No.
Typology of Questions
Total Marks
% Weightage
1.
Knowledge and Understanding based questions (terms, concepts, principles or theories; Identify, define, or 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%