CBSE 11th Class Home Science Syllabus

Course Structure

Units Topics Marks
1 Concept of Home Science and its Scope 25
2 Human Development: Life Span Approach (Part I)
3 Food, Nutrition, Health and Fitness 30
4 Family, Community and Resources
5 Fabric and Apparel 15
6 Community Development and Extension (Part I)
Total Theory Marks 70
Practical 30
Total 100

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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