Odisha 10th Exams 2026: BSE Odisha HSC Time Table, Syllabus, Admit Card & Result

Bengali: Unit 01

Bengali: Unit 02

Bengali: Unit 03

Bengali: Unit 04

Urdu: Unit 01

Urdu: Unit 02

Urdu: Unit 03

Urdu: Unit 04

Telugu: Unit 01

Telugu: Unit 02

Telugu: Unit 03

Telugu: Unit 04

English: Unit 01

• Prose: (i) Space travel, (ii) Challenges to national integration

English: Unit 02

• 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

English: Unit 03

• 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

Persian: Unit 01

Persian: Unit 02

Persian: Unit 03

Environment and population education: Unit 01

• Air pollution, water pollution, land degradation, waste pollution

Environment and population education: Unit 02

• Reproductive, HIV/AIDS, gender equality and equity for empowerment of women, drug abuse

Visual arts: Unit 01

Visual arts: Unit 02

Agriculture (solanaceous crop cultivator): Unit 01

• 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

Agriculture (solanaceous crop cultivator): Unit 02

• 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

Agriculture (solanaceous crop cultivator): Unit 03

• 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

Agriculture (solanaceous crop cultivator): Unit 04

• 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

Agriculture (solanaceous crop cultivator): Unit 05

• 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): Unit 01

• Apply various types of seams, explain garment construction terminologies

Apparel made ups and home furnishing (sewing machine Operator): Unit 02

• 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

Apparel made ups and home furnishing (sewing machine Operator): Unit 03

• Identify different types of fasteners, sew the fasteners

Apparel made ups and home furnishing (sewing machine Operator): Unit 04

• Identify different quality measurements, report any damage or fault in material or assembling

Apparel made ups and home furnishing (sewing machine Operator): Unit 05

• Explain terminologies on the job card or work ticket, identify garment components and understanding the stitch specification

Automotive (auto service technician L3): Unit 01

• 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

Automotive (auto service technician L3): Unit 02

• Identify hand tools, measuring tools, electrical tools, special tools, service workshop equipment

Automotive (auto service technician L3): Unit 03

• Washing of a vehicle, changing of oil and oil filter, changing of air filter, changing of fuel filter, changing of coolant

Automotive (auto service technician L3): Unit 04

• Customer service

Automotive (auto service technician L3): Unit 05

• About innovation and development in auto

Beauty and wellness (assistant beauty therapist): Unit 01

• 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

Beauty and wellness (assistant beauty therapist): Unit 02

• Perform waxing, demonstrate the knowledge and skills of basic depilation services, perform bleaching procedure

Beauty and wellness (assistant beauty therapist): Unit 03

• Plan for makeup, make preparations for makeup, perform simple make up services

Beauty and wellness (assistant beauty therapist): Unit 04

• 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): Unit 01

• 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

Electronics and hardware (field technician and other home appliances): Unit 02

• 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

Electronics and hardware (field technician and other home appliances): Unit 03

• 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

Electronics and hardware (field technician and other home appliances): Unit 04

• 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): Unit 01

• 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

Employability skills (all job role): Unit 02

• 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

Employability skills (all job role): Unit 03

• 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

Employability skills (all job role): Unit 04

• 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

Employability skills (all job role): Unit 05

• 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): Unit 01

• 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

IT and IteS (domestic data entry operator): Unit 02

• 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

IT and IteS (domestic data entry operator): Unit 03

• 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): Unit 01

• 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

Multi skilling (multi skill assistant technician): Unit 02

• 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

Multi skilling (multi skill assistant technician): Unit 03

• 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

Multi skilling (multi skill assistant technician): Unit 04

• 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)

Plumbing (plumber-general): Unit 01

• Introduction and cutting, threading of pipe, joining of PVC pipe, methods of testing of pipeline

Plumbing (plumber-general): Unit 02

• 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

Plumbing (plumber-general): Unit 03

• Identify different components of a building structure, do the cutting and opening in building structure for fixing plumbing fixtures etc

Plumbing (plumber-general): Unit 04

• Reading of complaint register

Retail (store operations assistant): Unit 01

• 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 assistant): Unit 02

• 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

Retail (store operations assistant): Unit 03

• 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

Retail (store operations assistant): Unit 04

• 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): Unit 01

• 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

Tourism and hospitality (food and beverage service trainee): Unit 02

• 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

Tourism and hospitality (food and beverage service trainee): Unit 03

• 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

Tourism and hospitality (food and beverage service trainee): Unit 04

• 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

Tourism and hospitality (food and beverage service trainee): Unit 05

• 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

Tourism and hospitality (food and beverage service trainee): Unit 06

• 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