BlogCBSECBSE Syllabus for Class 11 Home Science

CBSE Syllabus for Class 11 Home Science

CBSE Syllabus for Class 11 Home Science

Course Structure for Class XI Home Science (2017-18)

Unit Chapter Marks
I. Concept of Home Science and its Scope 25
II. Human Development: Life Span Approach (Part I)
III. Food, Nutrition, Health and Fitness 30
IV. Family, Community and Resources
V. Fabric and Apparel 15
VI. Community Development and Extension (Part I)
Total Theory Marks 70
Practical 30
Total 100

Unit I: Concept of Home Science and its Scope

  1. Evolution of the discipline of Home Science
  2. Five major areas
  3. Relevance in improving the quality of life

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

  1. Introduction to different stages: infancy, early childhood, childhood, adolescence, adulthood and old age
    • (a) 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.
    • (b) Early childhood (3- 6 years):characteristics
    • (c) Childhood (7 – 11 years): behavioural problems of children and suggestive measures
  2. Protection from preventable diseases:
    • (a) Immunization – concept and types (natural and acquired), breast feeding (one of the ways to develop natural immunity); immunization chart;
    • (b) Symptoms, prevention, after care and incubation period of childhood diseases: tuberculosis, diphtheria, pertussis (whooping cough), tetanus, polio, measles, cholera, diarrhoea and chicken pox.
  3. Substitute care at home and outside:
    • (a) by Grandparents, creche/day care centres
    • (b) Integrated Child Development Scheme (ICDS) – objectives and functions.
  4. Special needs and care of disadvantaged and differently abled children: socially disadvantaged, visually impaired (partial and complete), hearing impaired, orthopedically impaired (affected/missing limb)
  5. Managing Emergencies: First aid to cuts, burns, fractures, bites (snake, dog and insects), poisoning, fainting, asthma, heart attack, drowing.

Unit III: Food, Nutrition, Health and Fitness

  1. Definition of food, nutrition, health (WHO) and fitness
  2. Functions of food:
    • Physiological (body building, energy giving, protective, regulatory)
    • Psychological
    • Social
  3. 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).
  4. Maximising nutritive value of food by proper selection, preparation and storage:
    • (a) 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.
    • (b) Food Processing:
      1. Reasons of food spoilage of food
      2. Food processing methods – Dehydration, Freezing, Use of preservatives: Natural and chemical.
    • (c) Preparation of food:
      1. Principles
      2. Methods: boiling, steaming, pressure cooking, deep and shallow frying, baking, sautéing, roasting, grilling, solar cooking and microwave cooking.
      3. Loss of nutrients and steps to minimise nutrient loss during preparation.
      4. Methods of enhancing nutrient availability germination, fermentation, fortification and food combination.

Unit IV: Family and Community Resources

  1. Concept of Family and Community resources
  2. Types, Management and Conservation of:
    • (a) Human / Personal Resources: knowledge, skills, time, energy, aptitude.
    • (b) Non-human / material resources:money, goods, property.
    • (c) Community facilities / shared resources:Schools, parks, hospitals, roads, transport, water, electricity, library, fuel and fodder.
  3. 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.
  4. Time, energy and space management:
    • (a) Need and procedure for managing time and energy.
    • (b) Work simplifications: Techniques for time and energy management.
    • (c) Need and ways of space management.
    • (d) Elements of art and principles of design.
    • (e) Use of colours, light and accessories in space management; Prang colour wheel, dimensions of colours, classes and colour schemes.

Unit V: Fabric and Apparel

(i) Introduction to Fibre Science:

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    • (a) Classifications of fibre
      • Natural: cotton, silk and wool
      • Manufactured: rayon, nylon and polyester
      • Blends: terry cot, terry silk, terry wool
    • (b) Characteristics of fibre
    • (c) Suitability for use

    (ii) Fabric Construction:

    • (a) Yarn making: Basic procedure of making yarn.
      • Simple : Two Ply, Four Ply, Multiple and Cord
      • Novelty: Slub, Knot, Flock, Spiral
      • Blended yarns
    • (b) 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.
    • (c) Other methods of fabric constructions: knitting, non-woven fabrics: felting and bonding

    (iii) Fabric Finishes:

    • (a) Meaning and importance.
    • (b) Classification of finishes
      • Basic finishes: (cleaning scouring), singeing, bleaching, stiffening, calendaring and tentering
      • Functional Finishes: Water proofing, sanforization, mercerization, moth proofing

    (iv) Dyeing and Printing

    • (a) Importance of dyeing and printing
    • (b) Types and sources of Dyes-natural, synthetic
    • (c) Methods of Dyeing and Printing: Plain Dyeing, tie and dye, Batik printing, Block printing.

    Unit VI: Community Development and Extension (Part I)

    1. Respect for girl child
    2. Media: Concept, Classification, Function
    3. Communication:
      • Concept
      • Importance
      • Method
      • Types
      • Elements
      • Effective communicative skills
    4. Keeping community spaces clean


    Maximum Marks: 30

    I. Human Development: Life Span Approach

    1. Visit a child care centre (Day Care/Creche/Anganwadi/Nursery Schools/ any other). Write a report on facilities and activities.
    2. Select a child with special needs in the neighbourhood. Write a report about her/his special requirement related to:
      (a) Care
      (b) Education
      (c) Physical Infrastructure needed
    3. Observation of any two children in different stages of age in the neighbourhood and report on their activities and behavior.
    4. Prepare an educational toy by using local material.

    II. Food, Nutrition, Health and Fitness

    1. Plan and prepare a dish rich in selected nutrients (Iron, Calcium, Protein, Fibre).
    2. Prepare one preserved product; also prepare a suitable label for it.
    3. Prepare dishes involving the following: Germination, Fermentation and Combination.

    III. Family and Community Resources

    1. Using elements of art and principles of design, prepare Rangoli, Flower arrangement and one accessory for decoration.
    2. Critically evaluate your residential space and suggest improvements.
    3. Prepare a day’s routine of self, listing activities and time spent in each. Critically evaluate for improvement for time and energy saving.
    4. Cleaning different surfaces & metals (glass, brass, silver, bronze etc.)

    IV. Fabric and Apparel

    1. Prepare paper samples of the following weaves: Plain, Rib, Basket, Twill (any two), satin and sa teen.
    2. Collect samples of various fabrics and identify the following weaves: Plain, rib, basket, twill, satin and sateen
    3. Identification of various types of fibres using burning test.
    4. Prepare five samples of tie and dye.

    V. Community Development and Extension

    1. Plan message for ‘respect for girl child’, ‘women’s empowerment’, cleanliness of public spaces’ using different modes of communication for different focus groups.
    2. Make a leaflet or a pamphlet using original slogan for consumer education on any topic.

    Scheme for practical examination (Class XI) 30 marks

    1. Unit I: Human Development: life Span Approach – Project Report [6 marks]
    2. Unit II: Food, Nutrition, Health and Fitness- Anyone from 1, 2 and 3 quoted above [5 marks]
    3. Unit III: Family and Community Resources- Any two from 1-4 quoted above [2+2=4 marks]
    4. Unit IV: Fabric and Apparel: Any two from 1-4 quoted above [2+2=4 marks]
    5. Unit V: Community Development and Extension- Pamphlet etc. [4 marks]
    6. File [5 marks]
    7. Viva [2 marks]

    Reference books for teachers:

    1. Human Ecology and Family Sciences – Part I, Class- XI, NCERT Publication
    2. Human Ecology and Family Sciences – Part II, Class- XI, NCERT Publication
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