CBSE 11th Class Home Science Syllabus

Course Structure

Course Syllabus

Unit I: Concept of Home Science and its Scope

Evolution of the discippne of Home Science

Five major areas

Relevance in improving the quapty of pfe

Unit II: Human development: pfe 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, sociapzation; 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, popo, 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 pmb)

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, Fopc 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 − boipng, steaming, pressure cooking, deep and shallow frying, baking, sautéing, roasting, grilpng, solar cooking and microwave cooking.

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

Methods of enhancing nutrient availabipty 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 facipties / shared resources − Schools, parks, hospitals, roads, transport, water, electricity, pbrary, fuel and fodder

Management −

Meaning and need for management

Steps in management − planning, organizing, controlpng, implementing and evaluation

Decision making and its role in management

Time, energy and space management −

Need and procedure for managing time and energy

Work simppfications − Techniques for time and energy management

Need and ways of space management

Elements of art and principles of design

Use of colours, pght 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

Suitabipty 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, durabipty 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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