CBSE Board Home Science Syllabus for Class 11

COURSE STRUCTURE

 HOME SCIENCE
CLASS XI (THEORY)

Unit Marks
I. Concept of Home Science 02
II. Know myself 17
III. Nutrition for Self and Family 17
IV. My Resources and Community 17
V. My Apparel 17

Unit I: Concept of Home Science and its Scope 
Home Science, its scope.

Unit II: Know myself : Issues related to adolescents 
Adolescence, meaning
Characteristics:
(i) Physical development - growth spurt, sexual development.
(ii) Social and Emotional development : period of storm and stress, importance of peer group,
interest in opposite sex, varied and changing interest, identity crises, concern for future.
(iii) Cognitive development.
Individual differences:
Difference between two sex and same sex, early and late maturers, role of heredity and
environment (family, peers, school and neighbourhood)
Special Needs of adolescents :
(i) Nutritional requirements of adolescents - qualitative and quantitative (nutritional problems
of adolescents - Iodine deficiency disease (IDD) Anaemia, obesity.)

(ii) Eating disorders of adolescents - anorexia nervosa, Bulemia, obesity, (importance of
exercise and physical activity)
Some problems of adolescence:
Awkwardness due to growth spurt; depression; alcohol, drugs and smoking; delinquency;
problems  related to sex; HIV / AIDS and other sexually transmitted diseases;
Population Education:
(i) Causes and effects of overpopulation.
(ii) Neglect of girl child - causes, government incentives to improve status of girl child and
women empowerment.
(i) First aid in cuts, burns, fractures.
(ii) Prevention of fire, electric shock and fall.

Unit III : Nutrition for Self and Family.
(i) Definition of food, nutrition, health and Nutritional status.
(ii) Signs of good health
Functions of food:
Physiological (body building, energy giving, protective, regulatory),  psychological and social
functions.
Selection of foods for optimum nutrition and good health:
(i) Nutrients : sources, functions, deficiency and prevention, Proteins, Carbohydrates, Fats.
(ii) Basic Food Groups (ICMR) and their contribution ; Concept of Balance diet, food and
nutritional requirements for family (ICMR tables).
(iii) Factors influencing selection of food : culture, family food practices, media, peer group
and availability of foods)
Maximum nutritive value from food by proper selection, preparation, cooking and storage:
(i) Selection and Storage of  Foods : Perishable, semi-perishable, non-perishable,
convenience foods.
(ii) Preservation of food :
(a) Reasons of spoilage of food
(b) Brief description of household methods of preservations -
-  Refrigeration, dehydration
-  Use of chemicals and household preservatives.
(iii) Preparation of food : loss of nutrients during preparation of food and their minimization.
(iv) Cooking :
(a) Principles of cooking
(b) Methods of cooking - boiling, steaming, pressure cooking, deep and shallow frying,
baking, sauteing, roasting, grilling, solar cooking and microwave cooking.
(c) Effect of cooking on the nutritive value of food.
(d) Method of enhancing nutritive value-germination, fermentation, fortification and food
combination.

Unit IV: My Resources and Community 
(i) Resources: Meaning, characteristics and types:
(a) Human / Personal Resources : knowledge, skills, time, energy, attitudes;
(b) Non-human / material resources : money, goods, property;
(c) Community facilities / shared resources : Schools, parks, hospitals, roads, transport, water,
electricity,  library, fuel and fodder.
(d) Need to manage the resources and methods of conservation of shared resources.135
(ii) Management:
(a) Meaning and need for management.
(b) Steps in management: planning, organizing, controlling, implementing and evaluation.
(c) Decision making and its role in management.
(iii) Time and energy management:
(a) Need and procedure for managing time for occupation and leisure.
(b) Work simplifications : meaning and methods.
(c) Need and ways to organize space for household.
(d) Use of colours and accessories to make house attractive.
(iv) Work ethics:
(a) Meaning and importance; discipline at work place; reaching on time, staying in seat, knowing
the job, using polite language.

Unit V: My Apparel 
(i) Introduction to Fibre Science:
(a) Characteristics of fibre
(b) Classifications of fibre
- Natural-cotton, silk and wool
- Man-made (Regenerated & Synthetic), (rayon nylon and polyester)
- Blends - Characteristics (terrycot, terrysilk, terrywool).
(ii) Fabric Construction:
(a) Yarn making : Basic procedure (spinning, mechanical spinning, chemical spinning)
(b) Weaving: Basic mechanism, types of weaves : plain (basket and rib), twill & satin weave.
A brief mention of special weaves (pile and jacquard weaves)
(c) Other methods of fabric constructions : knitting and nonwoven fabrics. (felting and bonding).
(d) Effect of weaves on appearance, durability and maintenance of garment.
(iii) Fabric Finishes:
(a) Meaning and importance.
(b) Classification of finishes.
- Basic finishes : (cleaning scouring), bleaching, stiffening, calendering and
   tentering.
- Special finshes : (Mercerisation, shrinkage control (sanforizing), water proofing; dyeing
  and printing.

PRACTICALS
I. Concept of Home Science -
II. Know myself -
III. Nutrition for Self & Family 
IV. My Resources and Community 
V. My Apparel 

Unit I : Concept of Home Science

Unit II : Know myself : issues related to adolescents 
Activity: Observe and test your own strengths and weaknesses; Discuss about them in class with
your teacher and fellow students; take decision about maximum utilization of strength, overcoming
weaknesses, stress management.
Activity: Report situations from your life to indicate your interaction within the family, with peers and
with members of the community.

Unit III : Nutrition for Self and Family 
Activity: Look for signs of good health within your family.
Activity: Make a list of foods available in the local market according to food groups.
Activity: Observe how different food stuffs are stored at home and evaluate the effectiveness of the
method; practise skills to preserve and optimise nutrients by preparing meals and snacks.
Practical: Preparing meals and snacks
Practical: Household methods of food preservation - Jam, Squash / Syrup / Pickles / Chutney.

Unit IV : My Resources and Community 
Activity (Observation): Observe and list resources available at home and in neighbourhood. Make
a detailed study on available community resource and its management, suggest improvements.
Activity: Critically evaluate anyone activity centre of your house. Suggest improvements.
Activity: Suggest a work plan for yourself for a day and state where and why will you take help from
others.
Practicals: Make flower and foliage arrangements, floor decorations, clean and polish brass, glass,
iron, aluminium and plastic surfaces.

Unit V : My Apparel 
Activity: Collect samples of fabrics and study characteristics for identification.
Activity: Collect samples of weaves and identify them.
Practicals: Carry out burning test, slippage test, tearing test and test for colour fastness.
Practical: Dyeing: plain and tie dye printing: use blocks (available or make you own) on small sample