There are two papers in the subject: Paper I is Theory of 3 hours and 70 Marks. Paper II is Practical of 20 Marks. There is one paper of 3 hours duration divided into 2 parts.
Part I (20 marks) (Compulsory) consists of short answer questions covering the entire syllabus. Part II (50 marks) consists of eight questions, which require detailed answers. You required to answer five out of eight questions.
1. Food Preparation
(i) Principles of cooking; Methods of cooking (dry and wet/moist methods of cooking) and reasons for cooking; advantages and disadvantages of various methods employed in cooking. Some technologies used in cooking.
(ii) Preliminary treatment of foods before cooking.
Common pre-cooking procedures such as: Cleaning/ washing, peeling, cutting, sieving, grinding, beating / whipping, soaking, mixing, kneading, grating.
(iii) Culinary terms.
Meaning and application of the following: garnish, season, blanch, marinate, braise, flambé, meringue, glaze, poach, puree, roux, pare, temper, prove, dredge.
(iv) Effects of cooking on food components.
Effect of cooking on Carbohydrates (starch, sugar, pectin, cellulose); Proteins; Oils and Fats; Minerals and Vitamins. Internal and external changes in food components. Do’s and don’ts in cooking to minimize loss of nutrients.
(v) Methods of increasing nutritive value of foods.
Sprouting/ germination, fermentation, parboiling, combination of foods, supplementation, substitution.
2. Meal Planning for the family
(i) Objectives of meal planning. Nutritional adequacy.
(ii) Factors affecting food selection.
(iii) Meal planning for various age groups.
(iv) Eating disorders; developing good food habits.
(v) Special diets.
3. Resource Management
(i) Savings and Investments.
(ii) Avenues and schemes for savings and investments offered by different financial institutions.
4. Consumer Education
(i) Consumer Protection
(ii) Consumer aids
(iii) Problems faced by consumers
5. Human Development
Growth and development during adolescence.
(i) Physical development
(ii) Cognitive development
(iii)Social and emotional development
(iv) Issues and concerns of adolescents
(v) Perspectives on Adulthood
6. Traditional Textiles
Traditional textiles: Classification - embroidered, woven, dyed, printed and painted.
(i) Embroidered textiles
Chikankari, Phulkari, Kashidakari, Kantha, Kasuti, Kutch-Kathaiwar - origin, thread, colour, fabric, stitches, motifs, products.
(ii) Woven textiles
Baluchari, Chanderi, Kanjeevaram, Banarasi, Jamdani, Kani shawls - origin, characteristics, care and storage: origin, yarn, colours, motifs, products.
(iii) Dyed textiles
Bandhini, Patola, Ikat - origin, fibre or fabric, colours, motifs, products.
(iv) Printed and painted textiles
Kalamkari, Madhubani, Bagh, Dabu (Sanganer-Baghru print) - origin, technique, fabric, colours, motifs, products.
7. Communication and Extension
(i) Water safety
Importance of potable drinking water for good health; simple methods of making water safe for drinking: boiling, filtering (traditional and modern technology), use of alum and chlorine.
(ii) Some National Programmes for Community Development
Scope and salient features of the Swachh Bharat Abhiyan and the Integrated Child Development Scheme (ICDS).