CBSE Class 11th(Arts) Home Science Syllabus 2020-21

                                   HOME SCIENCE

Unit I: Work, Livelihood and Career

1. Work, livelihood and Career

Introduction

• Work and meaningful work

• Work, careers and livelihood

Traditional occupation in India

• Agriculture

• Handicrafts

• Indian cuisine

• Visual arts

Work, Age and Gender

• Gender issues in relation to work

• Issues and concerns related to women and work

  • KGBV

  • Beti bachao, Beti Padhao Yojana

Attitudes and approaches to work and life skills for livelihood

• Attitudes and approaches to work

• Life skills for livelihood

• Essential soft skills at workplace

Ergonomics

• Definition and need for ergonomics

• Benefits of Ergonomics

Entrepreneurship

• Definition and characteristics

Unit II: Nutrition, Food Science and Technology

2. Clinical Nutrition and Dietetics

• Introduction

• Nutrition

  • Clinical Nutrition

  • Significance

• Basic concepts

  • Diet therapy

• Types of diets: Regular Diet and Modified diets

• Changes in consistency

• Feeding routes

• Prevention of chronic diseases

• Preparing for career

• Scope

3. Public Nutrition and Health

• Introduction

• Significance

• Basic concept

  • Public health nutrition

  • Nutritional Problems of India

  • Protein energy malnutrition

  • Micronutrient deficiencies

  • Iron deficiency anemia

  • Vitamin A deficiency

  • Iodine deficiency disorders

• Strategies/Intervention to tackle Nutritional problems

  • Diet or food based strategies

  • Nutrient based strategies

• Nutrition programmes operating in India

  • ICDS

  • Nutrient Deficiency Control Programmes

  • Food Supplementation Programmes

  • Food Security Programme

• Health Care

• Scope

4. Catering and Food Service Management

• Introduction

• Significance

• Basic concepts

  • Food service Industry

  • Food Service Management

  • Food Service

  • Food service Manager

  • Menu compiling

• Types of Catering Services

  • Welfare or non-commercial

  • Commercial Services

• Types of food service systems

  • Conventional food service system

  • Commissary food service system

  • Ready prepared food service system

  • Assembly service system

• Menu planning

• Management in food service

• Preparing for a career

• Scope

• Careers in the catering and food service industry

5. Food Processing and Technology

• Introduction

• Significance

• Basic Concepts

  • Food Science

  • Food Processing

  • Food Technology

  • Food Manufacturing

• Development of food processing and technology

• Importance of Food processing and Preservation

• Classification of food on the basis of extent and type of processing

• Preparing for a career

• Scope

6. Food Quality and Food Safety

• Introduction

• Significance

• Basic Concepts

  • Food safety (Toxicity & Hazard)

  • Hazards (Physical, chemical and biological)

  • Food infection

  • Food poisoning

  • Food quality

• Food standards regulation in India-FSSA (2006) (Fruit and vegetable product order, Meat food product order and Vegetable oil products order are not included)

• International Organization and agreements in the area of Food Standards, Quality, Research and Trade

  • Codex Alimentarius Commission

  • International Organization for Standardisation

  • World Trade Organization

• Food Safety Management Systems

  • Good manufacturing practices (GMP)

  • Good handling practices (GHP)

  • Hazard Analysis Critical Control Points (HACCP)

• Scope

Unit III: Human Development and Family Studies

7. Early Childhood Care and Education

• Significance

• Basic concepts

• Preparing for a career

• Scope

8. Special Education and Support Services

• Significance

• Basic Concepts

  • Disability and its classification

  • Causes of disabilities

  • Special education methods

• Knowledge and Skills

• Preparing for a career in special education

• Scope

9. Management of Support Services, Institutions and Programmes for Children, Youth and Elderly

• Significance

• Basic concepts

• Why are children vulnerable?

• Institutions, programmes and initiatives for children

  • ICDS

  • SOS Children’s Village

  • Children’s Homes run by the Government

  • Adoption

• Why are Youth vulnerable?

• Youth programmes in India

• Why are the elderly vulnerable?

• Some programmes for the elderly

• Preparing for a career

• Scope

Unit IV: Fabric and Apparel

10. Design for Fabric and Apparel

• Introduction

• Basic concepts (Design: Structural & Applied)

• Elements of design

  • Colour

  • Texture

  • Line

  • Shapes or form

• Principles of Design

  • Proportion

  • Balance

  • Emphasis

  • Rhythm

  • Harmony

• Preparing for career

• Scope

11. Fashion Design and Merchandising

• Introduction

• Significance

• Basic Concepts

  • Fashion terminology - Fashion ,fads, style, classic

• Fashion Development

  • France -The centre of fashion

  • Fashion Evolution

• Fashion Merchandising

• Fashion Retail Organization

• Preparing For a career

• Scope

12. Production and Quality Control in the Garment Industry

• Introduction

  • Garment industry in India

  • Production

  • Importance of production

• Basic concepts

  • Fabric Inspection and Testing

  • Laying and cutting of fabric

  • Assembly of the product

  • Finishing and packaging

• Quality assurance in the garment industry

• Preparing for a career

• Scope

13. Care and Maintenance of Fabrics in Institutions

• Introduction

• Basic concepts

  • Washing equipment

  • Drying equipment

  • Ironing/pressing equipment

• Institutions

• Preparing for a career

• Scope

Unit V: Resource management

14. Human Resource Management

• Introduction

• Significance

  • Recruiting and staffing

  • Training and Developing employees

  • Retention and redressal

• Preparing for a career

15. Hospitality Management

• Introduction

• Significance

• Basic concepts

• Departments involved in hospitality management of an organization

• Scope

16. Consumer Education and Protection

• Introduction

• Significance of consumer education and protection

• Basic concepts

  • Consumer product

  • Consumer behaviour

  • Consumer forum

  • Consumer footfalls

  • Consumer problems

  • Consumer rights

  • Standardized marks (ISI, Wool Mark, Hall Mark, Silk Mark)

  • Protection Councils

  • Consumer Responsibilities

• Scope

Unit VI: Communication and Extension

17. Development Communication and Journalism

• Introduction

• Significance

• Basic concepts

  • Development

  • Development journalism

  • Development Communication

• Methods of communication

  • Campaign

  • Radio and television

  • Print media

  • Information and communication technologies

• Knowledge and skills required for a career in this field

• Scope and career avenues in development communication

18. Media Management Design and Production

• Introduction

• Significance

• Basic concepts

  • Media

  • Media planning

  • Media designing and production

  • Media evaluation and feedback

• Scope