WEEK WISE SYLLABUSCLASS XI

SUBJECT : HOME SCIENCEFOR MIS2014-15

Date Content

1-7-201 to 5-7-2014 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

7-7-2014 to 11-7-2014 UNIT II : Human development : Life span approach

(Part I) Introduction to different stages : Infancy, early

childhood, childhood, addescence, 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.

14-7-2014 to 19-7-2014 Cognitive and language development. Early childhood

(3-6 years): characteristics

Practical : Prepare an educational toy using a local

material.

21-7-2014 to 26-7-2014 Childhood (7-11 years): behavioral problems of

children and suggestive measures.

Protection from preventable diseases : Immunization

– concept and types (natural and acquired), brest

feeding (one of the ways to develop natural

immunity); immunization chart; symptoms, prevention,

after care and incubation period of childhood

diseases – tuberculosis.

Practical : Observation of behaviour of children of

different ages in the neighborhood.

28-7-2014 to 2-8-2014 Distheria, pertusis (whooping cough), tetanus, polio,

measles, cholera, diarrhea and chicken pox.

YUVA Session 12-10 Let not the newborn die

4-8-2014 to 8-8-2014 Substitute care at home and outside :- Grandparents,

crèche / day care centres. Integrated child

development scheme (icds) – Objectives And

Functions. (Day Care / Creche / Anganwadi / Nursery

/ School.)

Practical : Visit a child care centre. Write a report on

facilities and activities.

11-8-14 to 16-8-2014 Special needs and care of disadvantaged and

differently abled children : socially disadvantaged,

usually impaired (partial and complete), hearing

impaired, orthopedic ally impaired (affected / missing

limb)

Practical : Select a child with special needs in the

neighbourhood. Write a report about her/her special

requirement related to care, education and physical

infrastructure needed.

19-8-14 to 23-8-14 Managing emergencies – First aid to cuts, burns,

fractures, bites, (snake, dog and insects), poisoning,

fainting, asthma.

UNIT III : Food, Nutrition, Health and Fitness-

Definition of food, nutrition (WHO) health and fitness,

functions of food : Physiological (body building,

energy giving, protective, regulatory) and social.

Selection of food for optimum nutrition and good

health : Nutrients : Sources, functions and deficiency

and its preventions; proteins, carbohydrates.

25-8-14 to 30-8-14 Fats, Vitamins – Fat soluble (A,D,E,K) and water

soluble (B1, B2, niacin, Folic acid, B12 and vitamin C)

Practical : Plan and prepare a dish rich in protein,

fibre.

1-9-14 to 6-9-14 SA – 1 Revision

8-9-14 to 20-9-14 SA – 1

22-9-14 to 29-9-14 Minerals (calcium, Iron, zinc and Iodine)

Practical – Plan and prepare a dish rich in Iron and

calcium.

30-9-14 to 1-10-14 AUTUMN BREAK

4-10-14 to 10-10-14 Maximizing nutritive value of food by proper

selections, preparation and storage : Selection and

storage of foods; perishable, semi – perishable, non –

perishable and convenience foods and their storage.

Selection of fruits, vegetable, egg, fish, poultry, milk

and milk products. Food processing : Reasons of

spoilage of food, food processing methods –

Dehydration, Freezing, use of chemicals (salt, sugar,

oil)

Practical : Prepare one preserved product with label.

13-10-14 to 18-10-14 Preparation of food : Principles, methods:- boiling,

steaming, pressure cooking, deep and shallow frying,

baking, sautéing, roasting, grilling, solar cooking and

microwave cooking.

YUVA Session 11.8 : Healthy kathi rolls.

20-10-14 to 25-10-14 Loss of nutrients and steps to minimize nutrient loss

**** preparation. Method of enhancing nutrient

availability by germination, fermentation, fortification

and food combination

Practical : Prepare dishes involving the following:

Germination, Fermentation and combination.

27-10-14 to 1-11-14 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 :

school, parks, hospitals, roads, transport, water,

electricity, library, fuel and fodder.

Practical : Using elements of arts and principles of

design prepare rangoli, flower arrangement and one

accessory for decoration.

3-11-14 to 7-11-14 Management : Meaning and need for management,

steps iin management : - planning, organizing,

controlling, implementing and evaluation, Decision

making and its role in management.

Practical : cleaning

YUVA Session 3.13 Empowered to save power.

10-11-14 to 15-11-14 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.

Practical : Prepare a day’s routine and critically

evaluate for improvement for time and energy saving.

17-11-14 to 22-11-14 Elements of art and principles of design. Use of

colours, light and accessories in space management;

prong colour wheel, dimensions of colurs, classes

and colour schemes.

Practical : Criticaly evaluate your residential space

and suggest improvement.

24-11-14 to 29-11-14 UNIT V : Fabric and apparel. Introduction to fibre

Science : classifications of fibre, Natural fibres i.e.

cotton, silk and wool; their characteristics and

suitability for use.

1-12-14 to 6-12-14 Manufactured fibres : Sayon, nylon and polyester,

blends : - terry cot, terry silk, terry wool, their

characteristics and suitability for use.

Practical : Identification of various types of fibres

using burning test.

8-12-14 to 12-12-14 Fabric construction : Yarn making : Basic procedure

of making yorn :- Simple (Two ply, four ply, multiple

and cord), Novelty (Slub, Knot, Flock, Spiral), and

blended yarns. Weaving : basic mechanism, types of

weaves, plain (basket and rib), twill, sateen and satin

weave. A bried mention of special weaves: pile and

jacquard weaves. Effect of weaves on appearance,

durability and maintenance of garment.

Practical : Prepare paper samples of plain, rib,

basket, twill, satin and sateen weaves.

15-12-14 to 20-12-14 Other methods of fabric constructions: Knitting, non-

woven fabrics : felting and bonding. Fabric finishes:

neaning and importance, classification.

Practical : collect samples of various fabrics and

identify the following weaves : Plain, rib, basket, twill,

satin and sateen.

22-12-14 to 24-12-14 Basic Finishes : (cleaning scouring), singeing,

bleaching, stiffening, calendaring and tendering.

25-12-14 to 15-1-14 WINTER BREAK

16-1-14 to 17-1-14 Dyeing and printing : Importance of dyeing and

printing types and sources of Dyes :- Natural and

synthetic.

19-1-14 to 24-1-14 Methods of dyeing and printing : Plain Dyeing, tie and

dye, batik printing.

Practice : prepare five samples of tye and dye.

27-1-14 to 31-1-14 Community development and extension (Part I)

Respect for girl child, income generating schemes:

DWCRA (Development of women and child in rural

area MNREGA (Mahatma Gandhi National Rural

Employment Guarantee Act, 2005)

Practical : Plan message, for ‘respect for girl child’

‘women’& empowerment, income generating scheme,

using different modes of communication for different

focus groups.

2-2-14 to 7-2-14 Communication – concept and methods

Practical : Make a leaflet or a pamphlet for consumer

education on any topic.

YUVA session 3.7 : Road safety and us.

9-2-14 to 13-2-14 Revision unit I and II

16-2-14 to 22-2-14 Revision Unit III and IV

23-2-14 to 28-2-14 Revision UNIT V

MARCH ANNUAL EXAM