ICSE Home Science Class 10 Syllabus
The paper is divided into two Sections, A and B. Section A
consists of questions requiring short answers and covers the entire syllabus.
There is no choice of questions. Section B consists of questions requiring
longer answers. You are required to answer four questions.
1. Home
furnishing
(i) 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.
(ii) Fabrics for furnishing
Factors affecting selection of furnishing (curtains &
draperies, carpets and upholstery) that can enhance the appearance of a room.
(iii) Lighting in the home.
Types of lighting (general/local & direct/indirect) Choice
of adequate lighting for different rooms.
(iv) 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.
2. Management of Money
(i) 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.
(ii) 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.
3.
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.
4. Growth and
Development during Adolescence
(i) 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.
(ii) 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.
(iii) 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.
(iv) 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.
5. Meal Planning
(i) Concept of balanced diet.
Definition of a balanced diet, basic five food groups and their
nutritional contribution in the diet.
(ii) Meal planning for the family.
Planning of balanced meals keeping in mind the factors and food
groups.
(iii) 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.
6. Care of Textiles and Clothing
(i) Laundering of clothes.
Steps involved in household methods of laundering of cotton,
silk, wool and synthetics.
(ii) Laundry material.
Use of detergents and soaps, starch, blue and optical
brighteners.
7. Consumer Education
(i) Meaning and need for consumer education
Role of consumer education in preparing children to be well
informed consumers.
(ii) Wise buying methods for aware consumers.
Basic understanding of what, where, when, how and how much to
buy.
(iii) 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.
(iv) Food adulteration
Definition and health hazards of common food adulterants -
metanil yellow, argemone seeds, kesari dal (lathyrus satyvus).
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