Himachal Pradesh Board Home Science Syllabus for Class 11

Himachal Pradesh Board Syllabus for Class 11 Home Science


Unit-I: Concept of Home Science and Its Scope (Period-2)
Home Science, its scope

Unit II: Know Myself : Issues Related To Adolescents (Period-33)
Adolescence, meaning, early (12-15 years) and later (16-18 years) adolescence, early and late maturer.

Characteristics: Cognitive Development : Transition from concrete to formal operations.

Physical Development : Growth spurt, sexual development; Social and Emotional development; importance of peer group, interest in the opposite sex, varied and changing interest, concern about future; adolescence a period of strain and stress.

Important Developmental Tasks: accepting one's physique; achieving new and more matured relations with age mates of both sexes; achieving a masculine/feminine social gender role; achieving emotional independence from parents; preparing for career; reproductive health and prevention of anemia.

Individual Differences: Difference between same sex, differences across the two sexes, early and late maturer, role of heredity and environment (family, peers, school and neighbourhood)

Interpersonal Skills : with the family, peers and members of the community.

Special needs of adolescents – (i) Nutrition requirements : qualitative and quantitative; (ii) exercises and entertainment; importance of physical activity in social development and prevention of obesity (iii) understanding from parents.

Some problems of adolescence : awkwardness due to growth spurt; freedom and control;depression; alcohol, drugs and smoking; delinquency; problem related to sex; ignorance and increased curiosity; prevention of HIV/AIDS and other sexually transmitted diseases.

Population Education : Some problems of over population; neglect of girl child : causes, prevention, legal and social laws, government incentives to improve status of girl child, desire for male child; small family norms.

Unit III: Nutrition for Self and Family (Periods-45)
Definition and relationship between food, nutrition, health : nutritional status; classification of foods on the basis of nutrients and functions; nutritional status and calorie intake as a basis of poverty line.

Functions of food : body building, energy giving, protective, regulatory; physiological psychological and socio-cultural; signs of good health; physical status, psychological status mental ability, mortality and longevity.

Selection of foods for optimum nutrition and good health: basic knowledge of nutrients – sources, functions, deficiency and prevention; proteins, carbohydrates, fat, dietary fibre, vitamins – A, D. B I, B 2, niacin, folic acid, B 12 and vitamin C; minerals-calcium, iron and iodine. Basic food groups (ICMR) and their contribution; concept of balanced diet; food and nutrition requirements for family (ICMR tables); factors influencing selection of food : cultural, family food practices, media, peer group and availability of foods.

Maximum nutritive value from food by proper selection, preparation, cooking and storage : Enhancing nutritive value of foods; Selection and storage of foods-perishable, semi-perishable non-perishable; convenience foods; Reasons for spoilage; brief description of household methods of preservation-refrigeration, dehydration, use of chemicals and household preservative. Preparation of food; loss of nutrients during preparation of food and their minimization; Cooking; principles of cooking; Methods of cooking boiling, steaming, pressure cooking, deep and shallow frying, parboiling, sauteing, roasting and grilling; Effect of cooking on the nutritive value of food; Method of enhancing nutritive value-germination, fermentation, fortification and proper food combination.

Unit-IV: My Resources (Periods-36)
Resources: meaning, types:

(i) Human-knowledge, skills, time, energy, attitudes

(ii) Material: money, goods, property

(iii) Community facilities, schools, parks, hospitals, roads, transport, water, electricity, fuel, fodder; need to manage the resources ; methods of conservation of shared resources.

Management: Meaning and need for management; steps in management ; planning, organizing, controlling, implementing and evaluation; decision making and its role in management.

Time and energy management: need and procedure for managing time for occupation and leisure; work simplification : meaning and methods;activities in the home: sleeping, studying, cooking, eating, bathing, washing, entertaining-need to organize space for these activities; use of colours and accessories to make these centres attractive; role of different members of the family in efficient running of a home.

Work ethics: meaning and importance; discipline at work place; reaching on time, staying in seat, knowing the job, using polite language.

Unit V : My Apparel (Periods 34)
Fibre Science : Types of fibres:
(i) Natural-cotton, silk and wool
(ii) Man- Made pure Rayon, nylon and polyester) and blend (terrycot, terrysilk, terrywool)

Fabric Construction : Basic procedure of any yarn making (spinning, mechanical spinning, chemical spinning, weaving : plain, twill & satin, other methods- knitting and non-woven effect of weaves on appearance, durability and maintenance of garment.

Finishing : meaning and importance

  1. Basic : cleaning, bleaching, stiffening, tantering

  2. Special: mercerisation, shrinkage control, water proofing; dyeing and printing.



Unit I : Concept of Home Science (Periods 2)

Unit II : Know Myself : Issues Related to Adolescents (Periods 8)
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 and improvement upon weaknesses.

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 (Periods 28)
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; practice 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 (Periods 30)
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 center 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, aluminum and plastic surfaces.

Unit-V : My Apparel (Periods 24)
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.

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