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HOME SCIENCE 
2 
 
 
 
 
 
Unit I: Nutrition, Food science and Technology  
1. Clinical nutrition and Dietetics 
a) Significance 
b) Diet Therapy objectives. 
c) Role of nutritionist 
d) Types of diets 
e) scope and career 
 
2.  Public Nutrition and Health  
a) Concept of Public Health and nutrition. 
b) Nutritional Problems in India. 
c) Strategies to tackle nutritional problems. 
d) Scope and career 
 
3. Catering and food services management  
a) Types of food service system 
b) Management in food Services. 
c) scope and career 
 
4. Food Processing and technology. 
 
a) Basic concepts - food science, food Processing food technology, food Manufacturing 
b) Development of food processing and technology and its importance 
c) Classification of processed food. 
d) Scope and career. 
 
5. Food Quality and safety  
a) Basic Concepts - food safety, food contamination food adulteration 
b) Food Standards Regulation - India (FSSAI, Agmark) and International (CAC, WTO, ISO) 
c) Food safety management systems  
d) Scope and career. 
Unit II: Human Development: Lifespan Approach 
1. Early childhood care and education. 
 
a) NCF (Principles and objectives.  
b) Concept of crèche, day care centre and Montessori schools.  
c) View point of Psychologist - Piaget and Vygotsky 
d) Scope and career. 
Note:  
There will be one Question Paper which will have 50 questions out of which 40 questions need to be 
attempted. 
Page 2


HOME SCIENCE 
2 
 
 
 
 
 
Unit I: Nutrition, Food science and Technology  
1. Clinical nutrition and Dietetics 
a) Significance 
b) Diet Therapy objectives. 
c) Role of nutritionist 
d) Types of diets 
e) scope and career 
 
2.  Public Nutrition and Health  
a) Concept of Public Health and nutrition. 
b) Nutritional Problems in India. 
c) Strategies to tackle nutritional problems. 
d) Scope and career 
 
3. Catering and food services management  
a) Types of food service system 
b) Management in food Services. 
c) scope and career 
 
4. Food Processing and technology. 
 
a) Basic concepts - food science, food Processing food technology, food Manufacturing 
b) Development of food processing and technology and its importance 
c) Classification of processed food. 
d) Scope and career. 
 
5. Food Quality and safety  
a) Basic Concepts - food safety, food contamination food adulteration 
b) Food Standards Regulation - India (FSSAI, Agmark) and International (CAC, WTO, ISO) 
c) Food safety management systems  
d) Scope and career. 
Unit II: Human Development: Lifespan Approach 
1. Early childhood care and education. 
 
a) NCF (Principles and objectives.  
b) Concept of crèche, day care centre and Montessori schools.  
c) View point of Psychologist - Piaget and Vygotsky 
d) Scope and career. 
Note:  
There will be one Question Paper which will have 50 questions out of which 40 questions need to be 
attempted. 
HOME SCIENCE-315 
3 
 
2.  Special Education and support services 
a) Disability 
b) special Education methods 
c) scope and career  
3. Management of institutions and programmes for children, youth and elderly  
a) Children: Vulnerable, programmes  
b) Youth: Vulnerable, programmes 
c) Elderly: Vulnerable, programmes 
d) Scope and career 
Unit III: Fabric and Apparel.  
1. Design for fabric and Apparel 
 
a) Design Analysis - structive and Applied  
b) Elements of design. 
c) Principles of design. 
d) Scope and career.  
 
2. Fashion design and Merchandising 
a) Fashion terminology - Fashion, style, Fad, classic. 
b) Fashion Development - History and Evolution  
c) Fashion Merchandising 
d) Scope and career 
 
3. Production and quality control in the Garment Industry 
a) Stages of apparel production  
b) Quality Assurance in the Garment Industry 
c) Scope and career  
4.  Care and Maintenance of fabrics in Institutions 
a) Laundry equipment - Washing drying and ironing 
b) Institutional laundry  
c) Scope and career 
Unit IV: Resource Management  
1. Human Resource Management 
a) Significance and functions of HRM 
b) Scope and career 
 
2. Hospitality Management 
a) Concept of different hospitality establishments 
b) Guest Cycle 
c) Departments in Hospitality organizations Front Office, Housekeeping, food and beverages 
d) Scope and career 
Page 3


HOME SCIENCE 
2 
 
 
 
 
 
Unit I: Nutrition, Food science and Technology  
1. Clinical nutrition and Dietetics 
a) Significance 
b) Diet Therapy objectives. 
c) Role of nutritionist 
d) Types of diets 
e) scope and career 
 
2.  Public Nutrition and Health  
a) Concept of Public Health and nutrition. 
b) Nutritional Problems in India. 
c) Strategies to tackle nutritional problems. 
d) Scope and career 
 
3. Catering and food services management  
a) Types of food service system 
b) Management in food Services. 
c) scope and career 
 
4. Food Processing and technology. 
 
a) Basic concepts - food science, food Processing food technology, food Manufacturing 
b) Development of food processing and technology and its importance 
c) Classification of processed food. 
d) Scope and career. 
 
5. Food Quality and safety  
a) Basic Concepts - food safety, food contamination food adulteration 
b) Food Standards Regulation - India (FSSAI, Agmark) and International (CAC, WTO, ISO) 
c) Food safety management systems  
d) Scope and career. 
Unit II: Human Development: Lifespan Approach 
1. Early childhood care and education. 
 
a) NCF (Principles and objectives.  
b) Concept of crèche, day care centre and Montessori schools.  
c) View point of Psychologist - Piaget and Vygotsky 
d) Scope and career. 
Note:  
There will be one Question Paper which will have 50 questions out of which 40 questions need to be 
attempted. 
HOME SCIENCE-315 
3 
 
2.  Special Education and support services 
a) Disability 
b) special Education methods 
c) scope and career  
3. Management of institutions and programmes for children, youth and elderly  
a) Children: Vulnerable, programmes  
b) Youth: Vulnerable, programmes 
c) Elderly: Vulnerable, programmes 
d) Scope and career 
Unit III: Fabric and Apparel.  
1. Design for fabric and Apparel 
 
a) Design Analysis - structive and Applied  
b) Elements of design. 
c) Principles of design. 
d) Scope and career.  
 
2. Fashion design and Merchandising 
a) Fashion terminology - Fashion, style, Fad, classic. 
b) Fashion Development - History and Evolution  
c) Fashion Merchandising 
d) Scope and career 
 
3. Production and quality control in the Garment Industry 
a) Stages of apparel production  
b) Quality Assurance in the Garment Industry 
c) Scope and career  
4.  Care and Maintenance of fabrics in Institutions 
a) Laundry equipment - Washing drying and ironing 
b) Institutional laundry  
c) Scope and career 
Unit IV: Resource Management  
1. Human Resource Management 
a) Significance and functions of HRM 
b) Scope and career 
 
2. Hospitality Management 
a) Concept of different hospitality establishments 
b) Guest Cycle 
c) Departments in Hospitality organizations Front Office, Housekeeping, food and beverages 
d) Scope and career 
HOME SCIENCE-315 
4 
 
 3.   Consumer Education and Protection  
a) Consumer Problems. 
b) Consumer Protection Act (2019) - consumer rights and responsibilities 
c) Standard Marks - ISI, Agmark, FSSAI, Hallmark, silk Mark, Wool Mark, Eco mark 
d) Voluntary consumer organizations 
e) Scope and career. 
Unit V: Communication and Extension 
1. Development of communication and Journalism  
a) Basic concepts- Development, Development Journalism, and Development communication. 
b) Methods of communication 
c) Scope and career. 
  
2. Media management, Design, and Production  
a) Media planning 
b) Media designing and production.  
c) Media evaluation and feedback 
d) Scope and career 
 
Unit VI: Career Options after Home Science Education 
 Career options of self and wage employment in various fields of Home Science.  
 
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FAQs on CUET Exam Syllabus for Home Science - Commerce

1. What is the syllabus for the CUET Exam in Home Science?
Ans. The syllabus for the CUET Exam in Home Science includes topics such as food and nutrition, human development and family studies, clothing and textiles, home management, and extension education. Students are expected to have a thorough understanding of these subjects in order to excel in the exam.
2. What are the important topics to focus on for the CUET Exam in Home Science?
Ans. Some important topics to focus on for the CUET Exam in Home Science are food and nutrition, including nutrient composition, meal planning, and food preservation; human development and family studies, including child development, family dynamics, and social issues; clothing and textiles, including fabric types, garment construction, and textile technology; home management, including financial planning, home organization, and resource management; and extension education, including community development, communication skills, and program planning.
3. How can I prepare for the CUET Exam in Home Science?
Ans. To prepare for the CUET Exam in Home Science, it is important to first familiarize yourself with the syllabus and exam pattern. Then, create a study schedule and allocate time to each topic based on its weightage in the exam. Use textbooks, reference materials, and online resources to study and revise the topics. Practice solving previous year question papers and take mock tests to improve time management and enhance your problem-solving skills. Additionally, seek guidance from teachers or join coaching classes if needed.
4. Are there any recommended books or study materials for the CUET Exam in Home Science?
Ans. Yes, there are several recommended books and study materials for the CUET Exam in Home Science. Some popular ones include "Textbook of Food Science and Technology" by Avantika Sharma, "Human Development and Family Studies" by Leena Chaudhary, "Textile Science and Technology" by Aruna Jain, "Home Management" by Meenakshi Khurana, and "Extension Education and Rural Development" by R. K. Singh. These books cover the important topics and provide comprehensive information for exam preparation.
5. What is the exam format for the CUET Exam in Home Science?
Ans. The CUET Exam in Home Science is typically conducted in an offline mode and consists of multiple-choice questions. The duration of the exam is usually three hours. The question paper is divided into sections, each focusing on different aspects of home science. The number of questions and marks allotted may vary from year to year. It is important to read the instructions carefully and manage time effectively during the exam.
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