Stay up-to date with Odisha 10th Board News
About Odisha 10th Board 2021
Board of Secondary Education, Odisha conducts the Odisha Board 10th exams annually. Applications for the same are processed through the respective schools affiliated with the board. The Odisha Board 10th exams 2021 has been conducted for Maths, Science, Social Science, Oriya, Hindi, and English. Around 5 lakh students appear in the Odisha board 10th exams exam every year.
- Odisha Class 10 result 2021 has been announced online on June 25, 2021.
- Odisha Board 10th exams have been cancelled due to a surge in the COVID-19 cases. Students are evaluated as per the criteria to be developed by the board.
- The Odisha Board 10th exam duration for each subject is 2.5 hours.
- To appear for the Odisha 10th Board exams, candidates should attain requisite attendance in class 10 to appear for the exam.
- It was advisable to complete the Odisha 10th Board syllabus 2021 as soon as possible so that they could dedicate maximum time to proper revision.
- Students need to secure at least 33% marks in order to get passing grades in the exams. After passing the Odisha 10th Board exams 2021, students will have to choose the respective streams for them such as Science, Arts, or Commerce.
- To check the result, students have to enter their roll number as given on their admit card.
Odisha 10th Board 2021 Highlights
|Full Exam Name||Odisha Board 10th Examination|
|Short Exam Name||Odisha 10th Board|
|Conducting Body||Board of Seconday Education, Odisha|
|Frequency of Conduct||Once a year|
|Languages||Bengali, English +4 More|
|Mode of Application||Offline|
|Mode of Exam||Offline|
|Exam Duration||2 Hours 30 Minutes|
Odisha 10th Board 2021 Important Dates
Past Dates and Events
25 Jun, 2021
Result | Mode: Online
Odisha 10th Board 2021 Eligibility Criteria
Students can go through the eligibility criteria of Odisha Board 10th exams which are given below:
- Regular candidates who have pursued class 9 and 10 at school recognised by the board.
- External students who duly enrolled for the correspondence course managed by the board.
- Students also have to clear their dues within the prescribed date to be eligible to appear for the Odisha board 10th exams 2021.
Odisha 10th Board 2021 Application Process
Mode of Application : Offline
Mode of Payment : Other
Students can apply for the Odisha Board 10th exams 2021 by submitting a prescribed application form to the secretary along with the requisite fee. The form is to be submitted before the last date specified by the examination committee.
If Odisha 10th board application form 2021 are sent after the due date, would be rejected. Also, any application form that would be incompletely or wrongly filled will be rejected if it is not rectified within 10 days from the date of issue.
Main course book
|Prose: (i) Space travel, (ii) Challenges to national integration|
|Prose: (i) The letter, (ii) Mrs. Packletide’s tiger|
|Poetry: (i) The frog and the nightingale, (ii) The rime of the ancient mariner|
|Non-detailed: (i) Julius Caesar|
|Tense revisited, types of sentences, subject verb agreement, non-finite verb forms, prepositions, phrasal verbs, noun clauses and relative clauses, adverb clauses, the passive, direct and indirect speech|
Environment and population education
|Air pollution, water pollution, land degradation, waste pollution|
|Reproductive, HIV/AIDS, gender equality and equity for empowerment of women, drug abuse|
Utility of visual arts in day to day life
Art history, greatmasters and the contribution towards human life
Agriculture (solanaceous crop cultivator)
Irrigation management in vegetable crops
|Irrigation and micro irrigation, quality of irrigation water, quantity of water required for the specific crop and its effect on its yield, frequency of irrigation required at various stages of plant growth, characteristics of good irrigation system|
|Different types of irrigation systems available, various types of micro irrigation equipments to be used, relative advantages and disadvantages of irrigation equipments, suitability of different method of irrigation|
|Advantages and disadvantage of different irrigation method, critical stages of irrigation in vegetable crops, selection of best time of the day to irrigate the crops|
Weed control and management in vegetable crops
|Define weeds, major weeds of vegetable crops, various types of weeds, types of weed and their efficient control method, advantages and disadvantages of weeding method, critical stages of weed control|
|Use of different methods of control weeds such as plastic mulch, procedure involved in soil solarization|
Integrated pest and disease management in vegetable crops
|Importance of safe production and safe produce, vegetable crops growing conditions (soil conditions, temperature etc), advantage of natural enemies, common disease of vegetable crops ANF control measures, describe pesticides and its uses|
|Use resistance varieties, various mechanical control-traps, sticky, plates, etc, advantages of biological control of insects, pest, and diseases, handling tools and equipments, national and international standards on pesticide residues|
Harvest and post harvest management in solanaceous crops
|Define harvesting indices, differentiate between maturity and ripening, differentiate between climacteric and nonclimacteric, types of maturity indices, harvesting the solanaceous crop at right stage, methods of harvesting|
|Tools and container used for harvesting, time of harvesting, precaution taken during harvesting, harvesting based on the demand of the type in the market, ideal time of harvest, proper harvesting methods|
|Grading crops based on its size, colour, and quality, packaging of crop with its appropriate material and method, ideal storage condition, market rate of the crop|
Basic farm management
|Define farm management, different space requirement at vegetable farm, various types of building at a vegetable farm, selection of vegetable crops for growing, crop rotation and intercropping, benefits of crop rotation in vegetable cultivation|
|Cost of production, how to calculate cost of production, what is farm record keeping and various methods of record keeping, basic counting principles, understand basic bookkeeping principles, describe the demand and supply of vegetables|
|Different of vegetable marketing system, how prices are fluctuate, describe the different means of transportation in marketing|
Apparel made ups and home furnishing (sewing machine Operator)
Application of seams
|Apply various types of seams, explain garment construction terminologies|
Stitching of garment components
|Identify different component of garment, stitch different components of garment, assemble different garment parts to make the final product, stitch different disposal techniques of fullness|
Use of fasteners in garments
|Identify different types of fasteners, sew the fasteners|
Product quality in stitching operations
|Identify different quality measurements, report any damage or fault in material or assembling|
Job card instructions
|Explain terminologies on the job card or work ticket, identify garment components and understanding the stitch specification|
Automotive (auto service technician L3)
Automobile and its components
|Chassis, body and use, engine and its components, lubrication system, cooling system, fuel supply system, transmission system, front axle, steering, rear axle, suspension system, wheels and tyres, brake|
Automobile service tools
|Identify hand tools, measuring tools, electrical tools, special tools, service workshop equipment|
|Washing of a vehicle, changing of oil and oil filter, changing of air filter, changing of fuel filter, changing of coolant|
Customer sales care
Innovation and development
|About innovation and development in auto|
Beauty and wellness (assistant beauty therapist)
Basic skin care services
|Demonstrate the knowledge of anatomy and physiology of skin, demonstrate the knowledge of the actions of facial, neck, and shoulder muscles, perform basic skin care services|
Basic depilation services
|Perform waxing, demonstrate the knowledge and skills of basic depilation services, perform bleaching procedure|
|Plan for makeup, make preparations for makeup, perform simple make up services|
Creating positive impression at the workplace
|Demonstrate the knowledge of creating positive impression at work place, demonstrate professional etiquettes and personal grooming|
Electronics and hardware (field technician and other home appliances)
Electrical components and motors
|Relay, parts of relay, types of relay, circuit breaker, fuse-types, use of fuses and its rating|
|Electric field and magnetic field, electromagnetic induction, Fleming’s left hand rule and right hand rule, Lentz law, Lorentz law, winding, winding types-wave winding and lap winding|
|Introduction to motor, parts of motor, types of motor, working principle of motor, RPM of motor, functioning of motor|
Repair and maintenance of mixer/ juicer/ grinder
|Different models of appliances (mixer/ juicer/ grinder), their features and functioning, functioning of various electromechanical parts of the mixer/grinder, frequently occurring faults such as abnormal noise during use, jars|
|Components/ modules of different mixer/ juicer/ grinder, other products of the company|
|Reassembly process of the mixer/ juicer/ grinder, factors confirming the proper functioning of the repaired/ replaced part or unit of the mixer/ juicer/ grinder, cleaning and maintenance process of mixer/ juicer/ grinder|
Repair and maintenance of microwave oven
|Different models of microwave ovens, their features and functionalities, functioning of microwave oven and its various modules, functioning of various electromechanical parts of the microwave, troubleshooting knowledge with respect to microwaves|
|Frequently occurring faults such as intermittent heating, no heating, timing problem, display problem|
|Components/ modules of different microwaves, energy ratings, BEE rating and concepts of e-waste, other products of the company|
|Reassembly process of the microwave oven, factors confirming the proper functioning of the repaired/ replaced part or unit of the microwave oven, cleaning and maintenance process of microwave oven|
Maintain health and safety
|Safety precautions to be taken while installation, repair, and maintenance of appliances, packaging waste disposal procedures, safety rules, policies, and procedures, hazards, their causes and prevention/ personal safety|
Employability skills (all job role)
|Demonstrate knowledge of various methods of communication: Methods of communication-verbal, non-verbal, visual|
|Provide descriptive and specific feedback: (i) Communication cycle and importance of feedback, (ii) meaning and importance of feedback, (iii) descriptive feedback-written comments or conversations, (iv) specific and non-specific feedback|
|Apply measures to overcome barriers in communication: (i) Barriers to effective communication-types and factors, (ii) measures to overcome barriers in effective communication|
|Apply principles of communication: (i) Principles of effective communication, (ii) 7 Cs of effective communication|
|Demonstrate basic writing skills: Writing skills to the following-sentence, phrase, kinds of sentence, parts of sentence, parts of speech, articles, construction of a paragraph|
|Apply stress management techniques: (i) Meaning and importance of stress management, (ii) stress management techniques-physical exercise, yoga, meditation, (iii) enjoying, going to vacations and holidays with family and friends, (iv) taking nature walks|
|Demonstrate the ability to work independently: (i) Importance of the ability to work independently, (ii) describe the types of self-awareness, (iii) describe the meaning of self-motivation and self-regulation|
Information and communication technology skills-II
|Distinguish between different operating systems: (i) Classes of operating systems, (ii) menu, icons, and task bar on the desktop, file concept, file operations, (iii) file organization, directory structures, and file-system structures|
|Distinguish between different operating systems: (iv) Creating and managing files and folders|
|Apply basic skills for care and maintenance of computer: Importance and need of care and maintenance of computer-cleaning computer components, preparing maintenance schedule, protecting computer against viruses|
|Apply basic skills for care and maintenance of computer: Importance and need of care and maintenance of computer-scanning and cleaning viruses and removing spam files, temporary files and folders|
|List the characteristics of successful entrepreneur: (i) Entrepreneurship and society, (ii) qualities and functions of an entrepreneur, (iii) role and importance of an entrepreneur, (iv) myth about entrepreneurship, (v) entrepreneurship as a career option|
|Demonstrate the knowledge of importance, problems and solutions related to sustainable development: (i) Definition of sustainable development, (ii) importance of sustainable development, (iii) problems related to sustainable development|
IT and IteS (domestic data entry operator)
Word processing (advanced)
|Apply styles in the document: Style categories in writer. Styles and formatting window. Fill format. Creating and updating new style from selection, load style from template or another document. Creating a new style using drag-and-drop. Applying styles|
|Insert and use images in document: Options to insert image to document from various sources. Options to modify, resize, crop, and delete an image. Drawing objects and its properties. Creating drawing objects and changing its properties|
|Insert and use images in document: Resizing and grouping drawing objects. Positioning the image in the text|
|Create and use template: Template in writer. Using predefined templates. Creating a templates. Set up a custom default template. Updating a document. Changing to a different template. Using the template|
|Create table of content: Table of contents. Hierarchy of headings. Customization of table of contents. Character styles. Maintaining a table of contents|
Spreadsheet applications (advanced)
|Analyse data using scenarios and goal seek: Using consolidating data. Creating subtotals. Using “what if” scenarios. Using “what if” tools, using goal seek and solver|
|Link spreadsheet data: Setting up multiple sheets. Creating reference to other sheets by using keyboard and mouse. Creating reference to other document by using keyboard and mouse. Relative and absolute hyperlinks, hyperlinks to the sheet|
|Link spreadsheet data: Linking to external data. Linking to registered data sources|
|Share and review a spreadsheet: Setting up a spreadsheet for sharing. Opening and saving a shared spreadsheet. Recording changes. Add, edit, and format the comments. Reviewing changes-view, accept, or reject changes. Merging and comparing|
|Use macros in spreadsheet: Using the macro recorder. Creating a simple macro. Using a macro as a function. Passing arguments to a macro. Passing the arguments are as values. Macros to work like built-in functions. Accessing cells directly|
|Use Macros in spreadsheet: Sorting the columns using macro|
|Introduce with libreoffice base: What is base, libreoffice base for database management, types of database-flat and relational database, planning for database creation, sections of main database window: database, tasks, and list|
|Introduce with libreoffice base: Options to create a new database using the database wizard, options to open an existing database using the database wizard|
|Create a table using table wizard: Database objects-tables, queries, forms, and reports of the database, terms in database-table, field, record, steps to create a table using table wizard, major steps-select fields, set types and formats, set primary key|
|Create a table using table wizard: Major steps-create table, field information-type, entry required (Y/N), length, various data types in database, primary key and option to set primary key, table data view dialog box|
|Enter or remove data using the table data view dialog: Process to open table data view dialog box, process to enter data into an empty table and empty cell, steps to modify data in a cell of a table, steps to delete data from a table|
|Create a simple form using the form wizard: Two ways to open the wizard for creating a form, steps to create form using form wizard-select the fields from table to form, set up subform, add subform fields and get joined fields|
|Create a simple form using the form wizard: Arrange the controls of the form, select the data entry mode, apply the style of form, set the name of the form, options to enter or remove data from forms|
|Create a simple form using the form wizard: Options to enter or remove data from individual controls, form navigation toolbar, options to delete records in a form|
|Query the database using the query wizard: What is query in database, planning a query based on the desired output, steps to create a query using form wizard, concept of sorting and sort order, searching and search conditions|
|Query the database using the query wizard: Grouped by and grouping conditions, aliases, examples of queries|
|Create reports using the wizard: Concept and purpose of report in database, steps to create a report using report wizard, examples of reports|
Multi skilling (multi skill assistant technician)
Workshop and engineering techniques
|Basic techniques in building construction: Introduction of engineering drawing instruments, engineering drawing (orthographic and isometric projection), safety precautions in engineering workshop, types of GI pipe fittings|
|Basic techniques in building construction: Ferro cement sheet, costing of construction, plastering and painting|
Energy and environment
|Introduction to electrical techniques and practices|
|Introduction to energy conservation: Solar energy, demonstrate the functioning and operation of a petrol or diesel engine|
|Introduction to waste disposal and recycling: Biogas concept and use, water conservation concept, rainfall measurement method|
Gardening, nursery, and agricultural techniques
|Introduction to nursery technique: Nursery technique, irrigation and water conservation methods, interpreting result of soil testing|
|Introduction to dairy technology: Artificial insemination, prepare fodder for animals|
Personal health and hygiene
|Introduction to health wellness: Balanced diet, personal health and hygiene and community health and mental health, communicable and non-communicable diseases, vaccination, dehydration and emergency first aid|
|Introduction to health wellness: Blood and blood group-basic information and blood pressure and measuring hemoglobin|
|Community health and environment care: Awareness programs for people with special needs and family health and health planning|
|Community health and environment care: Food products (handling of food products, perishable and non-perishable food, packed and loose food and fresh and stale food product)|
Pipes-cutting, threading, joining, and testing of pipelines
|Introduction and cutting, threading of pipe, joining of PVC pipe, methods of testing of pipeline|
Plumbing and sanitary fixtures
|Identify plumbing and sanitary fixtures, identify type and components of plumbing and sanitary fixtures, use and handle different plumbing, handle the tools used for accessories and its type used for plumbing and sanitary fixtures|
Basic building construction
|Identify different components of a building structure, do the cutting and opening in building structure for fixing plumbing fixtures etc|
Repairing of basic plumbing system
|Reading of complaint register|
Retail (store operations assistant)
Delivery of goods
|Describe various delivery procedures for delivery of items: Various delivery procedures for delivery of items|
|State delivery process of departmental store/malls: Methods for packing, bagging and arranging for delivery in departmental stores and malls|
|List various modes of transportation: (i) Common modes of retail transportation, (ii) factors affecting modes of transportation|
|Identify objectives of loading and unloading: (i) Objectives of loading and unloading|
|Analyze the problems associated with retail transport: (i) Types of problems faced during transportation in retail. (ii) Solutions to overcome problems in retail transportation|
|Follow the delivery procedures to customer addresses: (i) Process of home delivery. (ii) Rejection of products. (iii) Documents required while delivery the products|
Retail store operations
|Describe the retail store operations: (i) Fundamentals of retail operations|
|List the types of retail outlets: (i) Various types of retail outlets-(a) store based retailing, (b) chain retailers, (c) leased departmental stores, (d) non-store based retailing|
|Choose the ways to categorize retail: (i) Retailers based on six factors-(a) target market served, (b) product offerings, (c) pricing structure, (d) promotional emphasis, (e) distribution methods, (f) service level|
|Approach to the customer in a better way: (i) Types of approaches, (ii) common mistakes in approaching the customer|
|Close the sale and make payments as per age group of customers: (i) Closing procedures for different age group customers, (ii) billing systems as per age|
|Identify the duties and responsibilities of store operations assistant: (i) Meaning of store operations assistant, (ii) duties and responsibilities of store operation assistant|
Health and safety practices
|Describe the importance of maintaining hygienic conditions in retail store: (i) Maintaining hygiene in retail store, (ii) materials used for maintaining hygiene in retail store|
|List the potential hazards and safe practices to be adopted at retail store: (i) Potential hazards in store|
|Extinguish the small fires with suitable equipment: (i) Fire symbols used for safety purpose, (ii) process of extinguish the fire|
|Practice safety measures and tips to control injuries, violence, harassment, shoplifting and robbery: (i) Common health and safety concerns in retail store, (ii) violence, shoplifting and robbery at workplace and measures to prevent them|
|Describe process of handling money equipment, machines, irate customers and shrinkage: (i) Ways to handling of money, (ii) manage and deal irate customers and shrinkage|
|Describe the precautions followed while travelling and using tools and equipment: (i) Precautions to be taken while travelling to and from workplace|
Work in team and organization
|Support the team work: (i) Meaning and importance of team work, (ii) value system of the organization, (iii) job prospects in retail cashier and retail sector remuneration|
|Describe the employees rights and responsibilities: (i) Rights of employees, (ii) responsibilities of employees|
|Choose team aims and targets: (i) Concept of work in a team, (ii) importance of teams to achieve targets in retailing, (iii) sources of setting goals, (iv) maintain team morale|
|Develop effective work habits: (i) Skills required for achieving goals, (ii) goals for checking progress, asking feedback, responding positively and adjusting plans|
Tourism and hospitality (food and beverage service trainee)
|Customer centricity: Hospitality, goal of hospitality, what hospitality offers, customer-centricity of hospitality business|
|Importance of service as a tool of customer satisfaction: Definition of service, need of services, define requirement, need and demand, service as a product of sale, measurement of service-satisfaction, affordability of cost|
|Classification of customer: Definition, classification of customer, market choices and preferences, factors affecting customer choices and preferences in general|
|Importance of customer centric business facilitation: Aim, policy and strategy, customer-centric market survey/ customer survey, selection of clientele/ service, product/ service design, HR policy-recruitment and induction, training and development|
|Importance of customer centric business facilitation: Feedback mechanism, customer relation management, maintaining customer profile, treating the loyal customers, customer sensitization and generating awareness, reaching the customer|
|Importance of customer centric business facilitation: Working on feedback, rectification in product/ or service as per feedback, solving the customer problems and handling the complaints|
|The tools to get feedback from customer: Personal relations, feedback forms, interviews, questionnaires, studying and maintaining the data of customer choices and preferences, telephonic contacts, electronic media, internet social networking|
|Importance of planning the customer centric work system: Customer is god, briefing the staff before service, periodic staff meetings, standard operating procedures, deployment of responsible staff, reporting hierarchy|
Etiquette and hospitable conduct
|Meaning, components, and goal of hospitality: Definition of-(i) need of hospitable conduct, (ii) meaning of hospitable conduct, (iii) components of hospitality, (iv) goal of hospitality, (v) define customer|
|Meaning, components, and goal of hospitality: Definition of-(vi) customer centricity in service, (vii) role of food and beverage service in a hospitable conduct|
|The etiquettes and manners: (i) Define etiquettes and manners, (ii) need and necessity of etiquettes and manners in a hospitality establishment, (iii) telephone etiquettes, language, positive body language and good hospitable dressing and uniform sense|
|Hospitable conduct while dealing with the guest: (i) Dealing with the guest, (ii) do’s and don'ts while dealing with the guest, (iii) measuring customer satisfaction, (iv) contribution to the brand value|
|Office manners: (i) Importance of formalities, (ii) communicating with coworkers, (iii) inter departmental coordination, (iv) reading and writing skills,(v) customer feedback, (vi) log book, (vii) job cards|
|Smooth and professional conduct with proper documentation and knowledge about customer profile: (i) Company policy, (ii) HR policy, (iii) sales policy, (iv) reporting structure, (v) documentation, (vi) customer profile|
|Customer complaints and take feedback: (i) Working with SOP’s, (ii) dealing with customer complaints, (iii) feedback mechanism, (iv) handling productivity targets|
|Briefing and other training programs: (i) Departmental orientation program, (ii) briefing, (iii) staff training|
Gender and age sensitive services
|Facilities and services available for females at workplace: (i) Women’s rights and respect at workplace, (ii) company’s policies to prevent sexual harassment|
|Facilities and services available for females at workplace: (iii) Facilities available at work for female colleagues such as transport, night drop, night shifts, reporting abuse, maternity leaves and other grievances|
|Facilities and services available for females at workplace: (iv) Facilities related to female traveller safety and security, (v) procedure for handling guest during terrorist attack|
|Different age and gender specific customer services: (i) Quality of service and facilities for each age and gender, (ii) customer-unique need and wants, (iii) recreational facilities for children tourist|
|Different age and gender specific customer services: (iv) Educating parents and attendants of senior citizens for procedure for handling emergency situations, (v) importance and need of medical facility and doctor|
|Importance and follow standard etiquette with women at workplace: (i) Equality of work for women at workplace, (ii) motivating women at workplace to utilize their skills such as involvement in decision making process|
|Importance and follow standard etiquette with women at workplace: (iii) Avoid specific discrimination and give women their due respect, (iv) behavioural etiquettes while dealing with female colleagues and guests|
Health and hygiene
|Cleanliness around workplace: (i) Regular cleaning of work area, (ii) handling waste bin/ trash can, (iii) handling pest control activities at workplace, (iv) maintenance of cleanliness and records, (v) proper ventilation of area|
|Cleanliness around workplace: (vi) Regular maintenance of air conditioner and other mechanical system, (vii) importance of lightning in an area|
|Cleanliness around workplace: (viii) Cleaning of food storage, preparation display and serving area example restaurant, coffee shop and specialty restaurant, crockery, cutlery, and glassware cleaning procedure|
|Cleanliness around workplace: (ix) Importance of food sanitation and cross contamination of food and precaution during the food production and food service|
|Indenting and handling various Food and beverage areas checklist: (i) Importance of indenting in food and beverage areas|
|Indenting and handling various Food and beverage areas checklist: (ii) Checklist of handling various food and beverage areas: Restaurant, coffee shop, banquet area, food and beverage, storage, and pantry area|
|Gain insights into personal hygiene practice: (i) Regular hand washing procedure, (ii) maintain personal hygiene, grooming, dental care, (iii) learn about the prevention of cross contamination at work place|
|Various food standards: (i) Role of HACCP and FSSAI in food production and service, (ii) importance of ISO 2200, (iii) knowledge about the PPE and its applicability in food production operations|
Safety at workplace
|Precautions to avoid F and B department hazards: (i) Assessing F and B workplace hazards, (ii) minimization of food service place hazards, (iii) important work hazards and their preventive measures, (iv) hazard analysis, safety work procedures|
|Standard safety procedure near service area: (i) Hotel evacuation procedures for fire, bomb threats, and mass destruction, (ii) knowledge of storage area: Storage area inspection checklist, handling, storage, and stacking of F and B service material|
|Standard safety procedure near service area: (ii) knowledge of storage area-safe lifting techniques in banquets, storage of acids and chemicals, labeling and warning sign used for chemical storage|
|Standard safety procedure near service area: (iii) safety techniques for handling, lifting and moving furniture and fixtures in restaurants and in food service area, (iv) standard safety procedure for handling electrical tools|
|Standard safety procedure near service area: (v) Standard safety procedure for handling floors, (vi) standard safety procedure for handling sharp tools|
|Use first aid and personal protective equipments while doing hazardous work: (i) First aid kits in the workplace, (ii) documentation of first aid treatments, (iii) handling of personal protective equipments|
|Use first aid and personal protective equipments while doing hazardous work: (iv) Safety use of PPE for specific task on service area and display safety signs where necessary|
|Achieve safety standards: (i) Safety measures undertaken while inspection, (ii) list the safety procedure/safety standards, (iii) ensuring zero accident at food and beverage service area|
Learn a foreign or local language(s) including English
|Use language in effective communication: (i) Role of English in hospitality industry, (ii) role of foreign language in hospitality industry, (iii) development of short communication sentences, (iv) communication with colleagues|
|Use language in effective communication: (v) Listening and understanding the foreign language words|
|Clear and concise communication: (i) Speaking without hesitation and fear of being incorrect, (ii) sharing and solving of complaints, (iii) vocabulary and expressions, (iv) language proficiency to ‘working knowledge’ level|
Odisha 10th Board 2021 Preparation Tips
- Pick a place that is noise-free to study. Everybody has their own comfort zone, so find a study space and suitable time that work for you.
- Study every day as it will prevent you from last-minute cramming.
- Revise each subject once a week you have studied. Doing this weekly will help you understand the concepts and let you retain them for a long time.
- If you are stuck with some questions, do not hesitate to ask your senior or teachers. You can also seek help from your classmates or parents.
Odisha Board 10th exams 2021 are conducted for a duration of 2.5 hours per subject. The list of subjects includes the first language (Oriya. Bengali, Hindi, Urdu, Telugu, Alt. English), second language (English, Hindi, Punjabi), Third language (Hindi, Sanskrit, Odia, Punjabi), Mathematics, Science and Social science for which the exams are held. Candidates must go through the Odisha Board 10th exam pattern to know the marking scheme, number of questions and types of questions asked in the exam.
Latest Change: In 2021, students will have the option to attempt the questions for 80 marks only (out of 100). The percentage will be calculated from 80 marks paper.
The exam pattern of the Odisha Board 10th exams is mentioned below.
The paper will be of a total of 50 marks.
The question paper will be divided into 10 sections. Each section will carry 5 marks each. Each section will have 5 questions.
The following type of questions will be asked in the objective paper:
I. Fill in the blanks
II. One Word Answer.
III. One Sentence Answer.
IV. Column Matching.
V. True / False.
The total marks for this paper will be 50.
The exam duration will be 1.30 hours.
Questions asked will be either of 2,3 and 5 marks.
Odisha Board 10th exams Marking Scheme:
|1.Paper - I||SANSKRUTA VYAKARANA ‘O’ DARSHAN (VOD)||100|
|2.Paper -II||SANSKRUTA SAHITYAM (SHA)||100|
|3.Paper - III||PRAYOGATMAKA SANSKRUTA (KKJ/AVJ)||100|
|4. Paper - IV||MATRUBHASA ODIA/ HINDI (MOR/ MHN)||100|
|5. Paper - V||MATHEMATICS (MTH)||75|
|6. Paper - VI||SCIENCE (GSC)||75|
|7. Paper -VII||SOCIAL SCIENCE (SSC)||75|
|8. Paper - VIII||ENGLISH (ENG)||75|
Odisha 10th Board 2021 Admit Card
Students will be able to download their Odisha Board 10th admit card 2021 on the official website. They need to enter their school code and password to download Odisha Board 10th admit card. They must keep the admit card till the announcement of result. It must be noted that the admit card is an important document to carry in the Odisha Board 10th exams. Candidates are not allowed to write the exam without admit card.
The admit card includes the essential details, such as the candidate’s name, roll number and registration number.
Documents Required at Exam
- Odisha 10th Admit card
- School ID
Board of Secondary Education, Odisha has released the Odisha 10th result on June 25, 2021. Students who registered for the Odisha Board 10th exams 2021 can check their Odisha 10th result by entering their roll number. They can also check their results through SMS. To know the result via SMS, they can send a message OR10 (roll number) to 5676750.
Follow the steps given below to download Odisha Board 10th result 2021:
- Visit Odisha Board 10th official website.
- Enter the roll number.
- Click on submit.
- The Odisha 10th result 2021 will reflect on the screen displaying marks scored in various subjects.
Qualifying Marks Trend
Frequently Asked Questions (FAQs)
Question:What is the meaning of HSC in Odisha?
HSC refers to High School Certificate examinations. These are the 10th level examinations of Odisha board.
Question:What are the timings for Odisha HSC exams 2021?
Odisha 10th exams are held in two shifts: first shift (10 am to 12.30 pm) and second shift (2 pm to 4.30 pm)
Question:How many students will appear for Odisha 10th exams 2021?
More than 5 lakh students appear for Odisha HSC 2021 exams.
Question:Where can I get my Odisha 10th admit card 2021?
Students can collect their admit cards 2021 from their respective school authority.
Questions related to Odisha 10th Board
is there options in objective questions of matric exam of 2020
Yes, there are options in the objective questions.
Please visit http://biharboardonline.bihar.gov.in/ and go to the student section to download model test papers.
Sample papers issued by the board provide you with a basic structure of the question paper you would receive and it is highly recommended to solve these before your actual examination.
All the best!