CBSE 11th Class Home Science Syllabus

Course Structure

Course Syllabus

Unit I: Concept of Home Science and its Scope

• Evolution of the discipline of Home Science
• Five major areas
• Relevance in improving the quality of life

Unit II: Human development: life span approach (Part I)

• Introduction to different stages: infancy, early childhood, childhood, adolescence, adulthood and old age

  • Infancy (birth to 2 years) − Physical - height, weight and body proportions; motor development during 0-3 months, 3-6 months, 6-9 months, 9-12 months and 1-2 years (milestones only); social and emotional development; expression of emotions, socialization; cognitive and language development

  • Early childhood (3- 6 years) − characteristics

  • Childhood (7 - 11 years) − behavioural problems of children and suggestive measures

• Protection from preventable diseases −

  • Immunization − concept and types (natural and acquired), breast feeding (one of the ways to develop natural immunity); immunization chart

  • Symptoms, prevention, after care and incubation period of childhood diseases: tuberculosis, diphtheria, pertussis (whooping cough), tetanus, polio, measles, cholera, diarrhoea and chicken pox

• Substitute care at home and outside −

  • by Grandparents, creche/day care centres

  • Integrated Child Development Scheme (ICDS) - objectives and functions

• Special needs and care of disadvantaged and differently abled children −

  • socially disadvantaged

  • visually impaired (partial and complete)

  • hearing impaired

  • orthopedically impaired (affected/missing limb)

• Managing Emergencies

  • First aid to cuts, burns, fractures, bites (snake, dog and insects), poisoning, fainting, asthma, heart attack, drowning.

Unit III: Food, Nutrition, Health and Fitness

• Definition of food, nutrition, health (WHO) and fitness

• Functions of food −

  • Physiological (body building, energy giving, protective, regulatory)

  • Psychological

  • Social

• Selection of food for optimum nutrition and good health −

  • Nutrients − sources, functions and deficiency and its prevention; Proteins, Carbohydrates, Fats, Vitamins- Fat soluble (A, D, E, K) and water soluble (B1, B2, Niacin, Folic acid, B12 and Vitamin C), Minerals (Calcium, Iron, Zinc and Iodine)

• Maximising nutritive value of food by proper selection, preparation and storage −

• Selection of foods − Fruits, vegetables, egg, fish, poultry, meat, milk and milk products, spices, cereals and pulses and convenience food. Storage of foods: Perishable, semi perishable, non-perishable and convenience food.

• Food Processing −

  • Reasons of food spoilage of food

  • Food processing methods - Dehydration, Freezing, Use of preservatives: Natural and chemical.

• Preparation of food −

  • Principles

  • Methods − boiling, steaming, pressure cooking, deep and shallow frying, baking, sautéing, roasting, grilling, solar cooking and microwave cooking.

  • Loss of nutrients and steps to minimise nutrient loss during preparation.

  • Methods of enhancing nutrient availability germination, fermentation, fortification and food combination.

Unit IV: Family and Community Resources

• Concept of Family and Community resources

• Types, Management and Conservation of −

  • Human / Personal Resources − knowledge, skills, time, energy, aptitude

  • Non-human / material resources − money, goods, property

  • Community facilities / shared resources − Schools, parks, hospitals, roads, transport, water, electricity, library, fuel and fodder

• Management −

  • Meaning and need for management

  • Steps in management − planning, organizing, controlling, implementing and evaluation

  • Decision making and its role in management

• Time, energy and space management −

  • Need and procedure for managing time and energy

  • Work simplifications − Techniques for time and energy management

  • Need and ways of space management

  • Elements of art and principles of design

  • Use of colours, light and accessories in space management; Prang colour wheel, dimensions of colours, classes and colour schemes

Unit V: Fabric and Apparel

• Introduction to Fibre Science −

  • Classifications of fibre

    • Natural − cotton, silk and wool

    • Manufactured − rayon, nylon and polyester

    • Blends − terry cot, terry silk, terry wool

  • Characteristics of fibre

  • Suitability for use

• Fabric Construction −

  • Yarn making − Basic procedure of making yarn

    • Simple − Two Ply, Four Ply, Multiple and Cord

    • Novelty − Slub, Knot, Flock, Spiral

    • Blended yarns

  • Weaving −

    • Basic mechanism

    • Concept of Looms

    • Types of weaves − plain (basket and rib), twill, sateen and satin weave. A brief mention of special weaves: pile and jacquard weaves

    • Effect of weaves on appearance, durability and maintenance of garment

  • Other methods of fabric constructions: knitting, non-woven fabrics: felting and bonding

• Fabric Finishes −

  • Meaning and importance

  • Classification of finishes

    • Basic finishes − (cleaning scouring), singeing, bleaching, stiffening, calendaring and tentering

    • Functional Finishes − Water proofing, sanforization, mercerization, moth proofing

• Dyeing and Printing

  • Importance of dyeing and printing

  • Types and sources of Dyes-natural, synthetic

  • Methods of Dyeing and Printing: Plain Dyeing, tie and dye, Batik printing, Block printing

Unit VI: Community Development and Extension (Part I)

• Respect for girl child
• Media −
  • Concept
  • Classification
  • Function
• Communication −
  • Concept
  • Importance
  • Method
  • Types
  • Elements
  • Effective communicative skills
• Keeping community spaces clean

Practical Project

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