UPDATED CBSE Class 12 Agriculture Syllabus (2019-20) in PDF

    CBSE Class 12 Agriculture Syllabus
    CBSE Class 12 Agriculture Syllabus

    Hi friends, Today we are going to discuss the latest CBSE Class 12 Agriculture Syllabus. As you know very well that Central Board of Secondary Education (CBSE) has its own curriculum and they hold the supreme authority to change it further for the benefit of students.

    So it’s always a wise decision to keep an eye on what happening around with the subject you are going to learn. This year CBSE made little bit changes in CBSE Class 12 Agriculture Syllabus. Let us have a look at the updated CBSE Class 12 Agriculture Syllabus for the academic year 2019-20.

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    CBSE Class 12 Agriculture Syllabus (2019-20)

    Check out the latest CBSE Class 12 Agriculture Syllabus. The syllabus is for the academic year 2019-20 session and will remain the same until the next notification. students are advised to check out the complete syllabus

    One Theory Paper                                                                          70+30=100 Marks  Unit wise Weightage                                                                      Time: 3 hours

    Part Periods Marks
    I Advanced Crop Production and Organic Farming
    Unit – I Advanced Crop Production
    Unit – II Organic Farming
    II Post-Harvest Management, Food Processing, and Value Addition.
    Unit III: Post-Harvest Management
    Unit IV: Food Processing and Value Addition
    III Subsidiary Enterprises of Agriculture
    Unit V: Subsidiary Enterprises in Agriculture
    40 30
    Practical 50 20
    Total 220 100

    Part-I (Total Periods=66)

    Unit- I: Advance Crop Production

    • 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. The concept of Integrated Nutrient Management (INM).
    • The concept of soil moisture availability various irrigation methods. The concept of precision and pressure irrigation – Drip and sprinkler irrigation.
    •  Methods of insect pest and disease management – Chemical, Biological, and Mechanical.
    • The concept of Integrated Pest Management (IPM).

    Unit-II: Organic Farming

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

    Part-II (Total Periods 24 Periods)

    Unit III: Post Harvest Management

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

    Unit IV: Food Processing and Value Addition

    • Principles and methods of food processing and preservation. Benefits of food processing.
    •  Important value-added products from fruits, vegetables, cereals, pulses, and oilseeds.
      Preparation of jam, jelly, ketchup, murabba, pickles, marmalade.
    • Packaging, quality standards and their marketing including export.
    • Flowers and their harvesting: important processed flour products, packaging, storage and
      their marketing.
    • The concept of safe food and important food regulations.

    Part-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.

     Class 12 Agriculture (Practical)

    • 30 marks
    • Time: 3 hours
    Section Periods Marks
    I Advance Crop Production and Organic Farming 22 08
    II Post-Harvest Management, Food Processing and value addition 14 06
    III Subsidiary Enterprises in Agriculture 14 06
    IV Collection and Visit Report 05
    V Viva Voce 05
    Total 50 30

    Unit: I Advance Crop Production and Organic Farming

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

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

    • Visit Bakery Unit, Local Chakki.
    • Preparation of Jam, Jelly, ketchup and Murabba.
    • Drying of fruits, vegetables and flowers.
    • Preparation of pickles.
    • Identification of fresh and aged vegetables and fruits.
    • Visit cold storage and record the storage of various fruits and vegetables.
    • Harvesting and packaging of flowers.
    • Preparation of flower arrangements such as garland and rangoli.
    • Visit a flower mandi and record the activities in the mandi.
    • Visit a local fruit market and record the activities in the market.

    Unit III: Subsidiary Enterprises in Agriculture

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


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

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

    Viva Voce

    Students can be asked questions based on:

    • Identification of objects.
    • Visit Report analysis.
    • Experiences in their field visits, etc.

    A range of 5 to 10 questions can be asked depending on the response of the student. Evaluation 5×1=5 Or should be based on a number of questions answered. The evaluator should stick to the time and ½x10=5  a number of questions.

    Question Paper Design

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

    Important Links

    S.No. Contents Links
    1 CBSE Class 12 Study Materials Click Here
    2 CBSE Class 12 Important Books Click Here
    3 CBSE Class 12 Sample Paper Click Here
    4 CBSE Class 12 Syllabus Click Here
    5 CBSE Class 12 NCERT Solution Click Here
    6 CBSE Class 12 WorkSheet Click Here
    7 CBSE Class 12 Previous Year Papers Click Here
    8 CBSE Class 12 Holiday Homework Click Here

    For any query related CBSE class 12 Paper, you can comment on the box mentioned below. our top expert will serve you with the best possible solution.

    Note: NCERT Books Download for Free

    Best of Luck Student…!!!

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