AGRICULTURE (Code No. 068)

CLASS XII (THEORY) 2017-18

 

One Theory Paper                                                                                            70+30=100 Marks

Unit Wise Weightage                                                                                             Time: 3 hours

SECTION   Marks
I Advanced Crop Production and Organic Farming
Unit - I Advanced Crop Production
Unit - II Organic Farming
25
II Post-Harvest Management , Food Processing and Value Addition
Unit III: Post-Harvest Management
Unit IV: Food Processing and Value Addition
25
III Subsidairy Enterprises of Agriculture
Unit V: Subsidiary Enterprises in Agriculture
20
  Practical  30
  Total 100

SECTION - I                                                                                                                              Total periods - 66

Unit- I: Advance Crop Production                                                                                                  42 Periods

  • Food production including horticultural crops and its importance in the economy and nutritional security.
  • Soil fertility, productivity and concept of essential plant nutrients. Classification of essential plant nutrients.
  • Roles and functions of essential plant nutrients, their important deficiency symptoms.
  • Soil samplings and its processing. Introduction to soil pH and Organic Carbon.
  • Introduction to manure, fertilizers, Bio-fertilizers, their methods of application. Concept of Integrated Nutrient Management (INM).
  • Concept of soil moisture availability various irrigation methods. Concept of precision and pressure irrigation - Drip and sprinkler irrigation.
  • Methods of insect pest and disease management - Chemical, Biological and Mechanical. Concept of Integrated Pest Management (IPM).

Unit - II: Organic Farming                                                                                                                24 Periods

  • Concept, history and importance of Organic farming.
  • Present status and contribution in the National economy.
  • Important food products grown organically. Important Government Schemes for the promotion of organic farming in our country. Kitchen gardening.

 

SECTION - II                                                                                                                              Total periods - 64

Unit III: Post Harvest Management                                                                                                 12 Periods

  • Post harvesting management of fruits, vegetables and flowers, cereals, pulses and oilseeds. Status of food processing in our country.
  • Important Government schemes for food sector.

Unit III: Food Processing and Value Addition                                                                                52 Periods

  • Principles and methods of food processing and preservation. Benefits of food processing.
  • Important value added products from fuits, vegetables, cereals, pulses and oil seeds. Preparation of jam, jelly, ketchup, morabba, pickles, marmalade.
  • Packaging, quality standards and their marketing including export.
  • Flowers and their harvesting: important processed flower products, packaging, storage and their marketing.
  • Concept of safe food and important food regulations.

 

SECTION - III                                                                                                                             Total periods - 40

Unit V: Subsidiary Enterprises in Agriculture

  • Important subsidiary enterprises based on Agriculture including Horticulture and their importance in the socio-economic status of an individual.
  • Mushroom, their nutritional status and methods of production
  • Beekeeping and its important usage and importance of Honey, Wax and Royal jelly.
  • Landscaping, development and maintenance of lawns and avenue gardens.
  • Preparation of Bio-pesticides (plant based), Organic manures (composts) and Vermicomposting.
  • Setting up nurseries and marketing of plant sapling and important Govt. Schemes for the support of these enterprises.

AGRICULTURE (Code No. 068)

CLASS XII (PRACTICAL) 2017-18

 

One Theory Paper                                                                                            70+30=100 Marks

Unit Wise Weightage                                                                                             Time: 3 hours

SECTION   Marks
I Advance Crop Production and Organic Farming 2 25
II Post-Harvest Management, Food Processing and Value Addition  25
III Subsidiary Enterprises in Agriculture 20
IV Collection and Visit Report 30
V Viva Voce   
  Total 100

 

SECTION: I

Unit I: Advance Crop Production and Organic Farming                                                               52 Periods

  1. Soil sampling and determination of Soil pH.
  2. Determination of soil organic carbon content.
  3. Preparation of nursery and seed beds.
  4. Seed treatment with fungicides and Bio-fertilizers.
  5. Identification of different types of chemical fertilizers, composts, bio-fertilizers.
  6. Calculation of fertilizer requirement of crops (for wheat, rice and maize) based on their nutrient needs.
  7. Preparation of FYM and Compost.
  8. Uses of sprayers and dusters for pest control and nutrient spray.
  9. Determination of moisture content of crop seeds (wheat, rice, maize and mustard).
  10. To find out 100-grain weight of crop seeds (wheat, rice, maize and mustard).
  11. Visit to a crop field and compare healthy plant with a diseased and insect affected plant.
  12. Identification of different types of Insecticides, Fungicides and Herbicides.

 

SECTION: II

Unit II:Post-Harvest Management , Food Processing and Value Addition                                   52 Periods

  1. Visit to Bakery Unit, Local Chakki.
  2. Preparation of Jam, Jelly, ketchup and Morabba
  3. Drying of fruits, vegetables and flowers.
  4. Preparation of pickles.
  5. Identification of fresh and aged vegetables and fruits.
  6. Visit to cold storage and record the storage of various fruits and vegetables.
  7. Harvesting and packaging of flowers.
  8. Preparation of flower arrangements such as garland and rangoli.
  9. Visit to a flower mandi and record the activities in the mandi.
  10. Visit to a local fruit market and record the activities in the market.

SECTION: III

Unit III:Subsidiary Enterprises in Agriculture                                                                                 52 Periods

  1. Preparation of plant based bio-pesticides (neem)
  2. Visit to Mushroom production unit.
  3. Visit to nearby apiary and record the process of beekeeping.
  4. Observe the characteristics of different bee products (honey and wax).
  5. Visit to a vermicomposting unit.
  6. Observe the characteristics of compost.

Notes:

1. The students have to prepare a report on the visits recording their observations on the subject.

2. In case of practical of fruit and vegetable preservation and methods of production of value added products from fruits and vegetables, the student will have to write the procedure adopted and the necessary precautions to be taken in the answer sheet provided.

SECTION – IV

Report on the Visits

The student have to prepare a report of their visit to different organizations and submit to Subject teacher for the evaluation. The report must contain the student’s original work and observations.

 

SECTION – V

Viva Voce

Students can be asked questions based on:

  1. Identification of objects.
  2. Visit Report analysis.
  3. Experiences in their field visits, etc.

A range of 5 to 10 questions can be asked depending on the response of the student. Evaluation 5x1=5 Or should be based on number of questions answered. Evaluator should stick to the time and ½x10=5 number of questions


AGRICULTURE (Theory) (Code No. 068)

DESIGN OF THE QUESTION PAPER

CLASS – XII 2017-18

Time: 3 hrs.                                                                                                                                      Marks: 70

S.no Typology of Questions Learning
Outcomes &
Testing Skills
Very
Short
Answer -1 Mark

Short
Answer–I 2 Marks

Short
Answer-2
3 Marks
Long
Answer
5 marks
Marks  %
1 Remembering- (Knowledge based Simple recall questions, to know specific facts, terms, concepts, principles, or theories,
Identify, define, or recite, information); Map skill based
questions (Identification, location)
  • Reasoning
  • Analytical Skills
3 1 1 1 13 19%
2 Understanding- (Comprehension –to be familiar with meaning and to understand conceptually, interpret, compare, contrast, explain, paraphrase information) 3 1 3 2 24 34%
3 Application (Use abstract information in concrete situation, to apply knowledge to new situations; Use given content to interpret a situation, provide an example, or solve a problem) 2 - 2 2 18 26%
4 High Order Thinking Skills (Analysis & SynthesisClassify, compare, contrast, or differentiate between different pieces of information; Organize and/or integrate unique pieces of information from a variety of sources) - 1 1 1 10 14%
5 Evaluation- (Appraise, judge, and/or justify the value or worth of a decision or outcome, or to predict outcomes based on values) 1 2 - - 5 7%
TOTAL  9x1=9  5x2=10 7X3=21 6X5=30 70 100%

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