HOME SCIENCE (Code No.

064)

(CLASS – XI AND XII)

(2021-2022)
Preface
The course in Home Science encompasses five areas namely, Foods and Nutrition,
Human Development and Family Studies, Fabric and Apparel, Resource
Management and Communication and Extension. All these domains have their
specific content in focus that contributes to the study of the individual and the family
in Indian social cultural context.

The purpose of Home Science is the creation of an environment and outlook to

enable learner to live a richer and more purposeful life, become future ready and
develop 21st century life skills for work, livelihood and careers. All the domains within
the home science discipline provide ample scope for professional avenues of higher
education and career opportunities. They range from professions catering to various
health and service institutions/agencies, educational organizations, industry and
business houses of textiles, garments, food industry, teaching learning materials,
ergonomically appropriate equipment and work situations. The subject integrates the
application of various sciences and humanities to improve Human Environment,
Family Nutrition, Management of Resources and Child Development.

In class XI, the “Self and family” and the “Home” are focal points for understanding
the dynamics for individual lives and social interactions.

In class XII, the emphasis is on “Work and careers” through the life span.

Learning Objectives:

The Home Science curriculum at senior secondary level has been framed
to enable the learners to:

1. develop an understanding of the self and one’s role and responsibilities as a

productive individual and as a member of family, community and society.

2. integrate learning across diverse domains and undertake a critical

analysis of issues and concerns specific to family, community and

society.
3. appreciate the discipline of Home Science for professional careers.

4. acquaint learners with the basic knowledge specific to five domains

 namely, Foods and nutrition, Human Development and Family studies,
Fabric and Apparel, Resource Management and Communication and
Extension.

5. develop functional skills in the five domains for career and employment.
6. equip learners for enrichment and higher studies.
Learning outcomes:

After undertaking the course students will:

1. function as a productive and responsible individual in relation to self, family,

community and society.
2. able to apply the basics of human development with specific reference to self,
family and community.
3. able to utilize the skills of judicious management of various resources.
4. will be sensitized to fabric and apparel, their selection and care.
5. inculcate healthy food habits and lifestyle to enable prevention and
management of diseases.
6. become alert and aware consumer.
7. appreciate the potential of entrepreneurship and other varied professional
opportunities to make informed career choices.
 Class XI

Introduction:
In class XI, the “Self and family” and the “Home” are focal points for understanding
the dynamics for individual lives and social interactions. The curriculum is divided in
five units. Unit I introduces the concept of home science. Unit II begins with the
stage of adolescence and related concerns. Unit III deals with the expanding
interactions of the adolescent with others in family, school, community and society,
and the needs emerging from each of these contexts. Unit IV and V focus on
childhood and adulthood respectively.
Course Structure: Theory & Practical
Time: 3 Hrs.
Theory: 70 Marks
Practical: 30 Marks
No. Units Marks [Link] Pd.

1. Introduction to Home Science 02 05

2. Understanding oneself: Adolescence 20 50

3. Understanding Family, Community and Society 15 40
4. Childhood 15 40
5. Adulthood 18 45
Total 70 180
Practical 30 40
Grand Total 100 220
 Class XI
Theory: 70 Marks Total Periods 180

Unit I Introduction to Home Science

Unit II: Understanding oneself: Adolescence

Ch.- Understanding the Self.

A. ‘Who am I’?
B. Development and Characteristics of the Self(Development characteristics
and needs of adolescents)
C. Influences on Identity
Ch.- Food, Nutrition, Health and Fitness
Ch. - Management of Resources
Ch.- Fabric Around us
Ch-Media and Communication Technology
Ch-Effective Communication Skills
Unit III: Understating family, community and society
Ch.- Relationships and interactions with ‘Significant Others’.
Ch. - Concerns and needs in diverse contexts:
a. Nutrition, Health and Hygiene
b. Resources Availability and Management

Unit IV: Childhood

Ch.-Survival, Growth and Development
Ch.- Nutrition, Health and Wellbeing
Ch-Care and Education
Ch.- Our Apparel

Unit V: Adulthood
Ch.- Health and Wellness
Ch.- Financial Management and planning
Ch.- Care and Maintenance of fabrics
Ch- Perspective in Communication
Ch- Individual Responsibilities and Rights
 HOME SCIENCE CLASS XI

REFERENCE POINTS

UNIT I: INTRODUCTION TO HOME SCIENCE

 What is Home Science

 Areas of Home Science
 Home Science is important for both boys and girls
 Career options of Home Science

UNIT II: UNDERSTANDING ONESELF: ADOLESCENCE

Unit II focus on the stage of adolescence – the stage of life to which you
belong at present. This unit deals with understanding your own self in terms of
your personal and social identity, your nutritional and health requirements,
management of basic resources of time and space, fabrics around you, and
your communication skills. The last chapter of the unit situates the adolescent
in the context of the family and larger society, thereby linking it to the next unit
that deals with the individual in relation to her/his family, school, community
and society.

CHAPTER : UNDERSTANDING THE SELF

 What is Self?
 Personal dimension
 Social dimension
 Self- concept
 Self esteem

 What is Identity?
 Personal identity
 Social identity

 Self during Infancy: characteristics

 Self during early childhood: characteristics
 Self during middle childhood: characteristics
 Self during adolescence: characteristics
 Identity development
 Identity crisis
  Real vs Ideal self
 Influences on identity
 Developing a sense of self and identity
 Influences on formation of identity
 Biological and physical changes
 Socio-cultural context
 Emotional changes
 Cognitive changes
CHAPTER : FOOD, NUTRITION, HEALTH AND FITNESS

 Introduction
 Definition of
 Food
 Nutrition
 Nutrients
 Balanced diet
 Definition
 RDA
 Health and Fitness
 Using Basic food Groups for planning Balanced Diets
 Food guide pyramid.
 Vegetarian food Guide
 Dietary patterns in Adolescence
 Irregular meals and skipping meals
 Snacking
 Fast foods
 Dieting
 Modifying diet related behaviour
 Diet journal
 Exercise
 Substance use and abuse
 Healthy eating habits
 Snacks
 Drinking water
 Factors influencing eating behaviour

 Eating disorders at adolescence

  Key terms and their meaning

CHAPTER : MANAGEMENT OF RESOURCES

 Introduction
 Classification of resources
 Human /non-human resources
 Individual / shared resources
 Natural / community resources
 Human and non-human resources
 Human resources
o Knowledge
o Motivation/ interest
o Skills/ strength/ aptitude
o Time
o Energy
 Non-human resources
o Money
o Material resources
 Individual and shared resources
 Individual resources
 shared resources
 Natural and community resources
 Natural resources
 community resources
 Characteristics of resources
 Utility
 Accessibility
 Interchangeability
 Manageable
 Managing Resources
 Management process
 Planning
o Steps in planning
 Organising
 Implementing
 Controlling
 Evaluation
CHAPTER : FABRIC AROUND US

 Definition of yarns, fibres, textile products, finishing.

 Introduction to fibre properties
 Classification of textile fibres
 Filament/staple fibres
 Natural/Manufactured (manmade) fibres
 Types of Natural Fibres
 Cellulosic fibres
 Protein fibres
 Mineral fibres
 Natural rubber
 Types of Manufactured Fibres
 Regenerated cellulosic fibres
 Modified cellulosic fibres
 Protein fibres
 Non-cellulosic fibres
 Mineral fibres
 Some Important fibres and their properties
 Cotton
 Linen
 Wool
 Silk
 Rayon
 Nylon
 Polyester
 Acrylic
 Elastomeric fibres
 Yarns
 Yarn processing
 Cleaning
 Making into a sliver
 Attenuating, drawing out and twisting
 Yarn terminology
 Yarn number
 Yarn twist
 Yarn and thread
 Fabric production
 Weaving
  Knitting
 Braiding
 Nets
 Laces
 Textile Finishing
 Finishing with colour
 Printing
CHAPTER-MEDIA COMMUNICATION TECHNOLOGY
 Communication and Communication Technology
 What is Communication
 Classification of communication
 How does communication takes place
 What is media
 Media classification and functions
 What is communication technology
 Classification of communication technologies
 Modern communication technologies
CHAPTER-EFFECTIVE COMMUNICATION SKILLS
 Meaning of communication skills
 Types of communication skills
 Thinking
 Reading
 Writing
 Listening
 Speaking
 Non verbal communication
UNITIII: UNDERSTANDING FAMILY, COMMUNITY AND SOCIETY

The chapters in Unit II were all addressed to you for the understanding of self
and of the factors that influence your decision making. Let us now move on to
understanding the family, the community and the society that you are a part of.
In the first section- the focus will be on relationships and interactions with
significant others, i.e. those important to you in these contexts. The second
section- will discuss concerns and needs, such as those of health, work,
resources, education and textile tradition in the adolescent’s diverse social
contexts.

CHAPTER : RELATIONSHIPS AND INTERACTIONS WITH SIGNIFICANT

OTHER’S

Family: Basic unit of society

 Definition of family
 Importance of family
 Types of family
 Patrilineal family
 Matrilineal family
 Nuclear family
 Joint family
 Extended family
 Functions of the family
 Providing nurturance
 Socialization
 Conferring a status and role to individuals
 Economic function
 Fulfilling the need for psychological support
 Recreational function
 Religious function
 Family life cycle
 Family developmental tasks
 Family dynamics
 Handling situations
 Support and strength to members
 Communication in the family
 Styles of communication
 o Clear and direct communication
o Clear and indirect communication
o Masked and direct communication
o Masked and indirect communication
 Keys to building effective family communication
 Communicate frequently
 Communicate clearly
 Be an active listener

School Peers and Educators

 Role of school in developing new relationships

 Peer relationships
o During infancy
o During preschool years
o During middle childhood years
o During adolescence
 Clique
 Crowd
 The importance of friendships
o Feel accepted
o Emotional security
 Peer pressure
 Influence of education and teachers on student’s development and
achievement
Community and Society

 Concept of community and society

 Types of communities: neighbourhood, village, city, town,
 Functions of communities
 Society and culture
 Significance of society in the lives of individuals and families
 Relationship of society to culture
 Role of media: television, newspaper, radio, internet
 The individual child, community and society: Responsibilities of individuals
towards community.
CHAPTER : CONCERNS AND NEEDS IN DIVERSE CONTEXTS

A. NUTRITION, HEALTH AND HYGIENE

 Health and its Dimensions
 Social health
 Mental health
 Physical health
 Health care Indicators of Health
 Nutrition and Health
 Importance of nutrients
 Factors affecting nutritional well being
 Food and nutrient security
 Care for the vulnerable
 Good health for all
 Safe environment
 Nutritional Problems and their consequences
 Malnutrition
 Under nutrition
 Over nutrition
 Hygiene and Sanitation
 Personal Hygiene
 Environmental Hygiene
 Food Hygiene
 Water safety
B. RESOURCES AVAILABILITY AND MANAGEMENT
 Time Management
 Definition of time plan
 How good is your time management (Activity)?
 Steps in making time plan
 Tips for effective time management
 Tools in time management---Peak load period, Work curve, Rest
/break periods, Work simplification
 Space Management
 Space and the home
 Principles of space planning
UNIT IV: CHILDHOOD

The theme of this unit is ‘Childhood’. You may wonder why did the book
address the adolescent years first and childhood later. Well, it is because if
you as an adolescent understand issues about yourself first, it would be easier
to grasp the issues that are concerned with the stage of childhood, and later
with adulthood. In this unit you will be studying about children’s growth and
development, critical concerns about their health and nutrition, education and
clothing. As we would like children with disabilities to be an inclusive part of
our society, the chapters provide us important information on their needs and
ways to meet them.

CHAPTER : SURVIVAL GROWTH AND DEVELOPMENT

 The meaning of survival

 Growth and development
 Areas of development
 Physical development
 Motor development
 Cognitive development
 Sensory development
 Language development
 Social development
 Emotional development
 Good Nutrition
 Stages in development
 Neonate
o Reflexes
o Sensory capabilities
 Development across stages from infancy to adolescence
 Physical and motor development
 Language development
 Socio –emotional development
 Cognitive development
o Mental processes involved in thinking
o Stages of cognitive development
 Sensory motor stage
  Pre-operational stage
 Concrete operational stage
 Formal operational stage

CHAPTER : NUTRITION, HEALTH AND WELL-BEING

 Introduction
 Nutrition, Health and Well-being during infancy (birth – 12 months)
 Dietary requirements of infants
 Breast feeding
o Benefits of breast feeding
 Feeding the low birth weight infants
 Complementary foods
 Guidelines for complementary feeding
 Immunization
 Common health and nutrition problems in infants and young
children
 Nutrition, Health and well-being of preschool children (1-6 years)
 Nutritional needs of preschool children
 Guidelines for healthy eating for pre-schoolers
 Planning balanced meals for preschool children
 Some examples of low-cost snacks
 Feeding children with specific needs
 Immunization
 Nutrition, Health and well-being of school-age children (7-12 years)
 Nutritional requirements of school children
 Planning diets for school-age children
 Factors that influence diet intake of preschool-age and school-age
children
 Healthy habits
 Health and nutrition issues of school age children
CHAPTER:CARE AND EDUCATION
 Introduction
 Infancy and Early Childhood years
 Meaning of care and education
 Who provides ECCE
  Why provide ECCE services
 The nature of ECCE
 Care and Education during Middle Childhood Years
 Difficulties in children’s primary education
 The nature of primary education

CHAPTER: OUR APPAREL

 Clothing functions and the selection of clothes

 Modesty
 Protection
 Status and prestige
 Adornment
 Factors affecting selection of clothing in India
 Age
 Climate and season
 Occasion
 Fashion
 Income
 Understanding children’s basic clothing needs
 Comfort
 Safety
 Self help
 Appearance
 Allowance for growth
 Easy care
 Fabrics
 Clothing requirements at different childhood stages
 Infancy (birth to six months)
 Creeping age (6 months to one year)
 Toddlerhood (1-2 years)
 Preschool age (2-6 years)
 Elementary school years (5-11 years)
 Adolescents (11-19 years)
 Clothes for children with special needs
UNIT V: ADULTHOOD

With the advent of adulthood, the adolescent passes through the portal of what
may be termed as the “real world”. One enters the world of higher education,
work and marriage, and gets involved in establishing one’s own family. Hence
responsibilities of the individual increases manifold. In this unit you will learn
about the major factors that play a role in determining the quality of adult life,
these being health and wellness, financial planning and management,
maintenance of fabrics and apparel that one uses personally as well as in the
home, and appreciation of different perspectives in communication. The unit
concludes with the chapter on individual responsibilities and rights, not only
for one’s own self, but also in relation to the family and larger society.

CHAPTER : HEALTH AND WELLNESS

 Importance of health and fitness

 Healthy & Unhealthy diet
 BMI
 Do’s and Don’ts for health promoting diets
 Fitness
 Importance of exercise and physical activities in adulthood
 Wellness
 Qualities of a person who is rated high on wellness
 Dimensions of wellness
 Social aspect
 Physical aspect
 Intellectual aspect
 Occupational aspect
 Emotional aspect
 Spiritual aspect
 Environmental aspect
 Financial aspect
 Stress and coping with stress
 Simple techniques to cope with stress
 Relaxation
 Talking with friends/family
 Reading
 Spirituality
 Music
 Hobby
  Yoga

CHAPTER : FINANCIAL MANAGEMENT AND PLANNING

 Financial management
 Financial planning
 Management
 Money and its importance
 Family Income
 Money income
 Real income: Direct and Indirect income
 Psychic income
 Income management
 Budget
 Steps in making budget
 Advantages of planning family budgets
 Control in money management
 Checking to see how well the plan is progressing
o Mental and mechanical check
o Records and accounts
 Adjusting wherever necessary
 Evaluation
 Savings
 Investment
 Principles underlying sound investments
 Safety to the principle amount
 Reasonable rate of interest
 Liquidity
 Recognition of effect of world conditions
 Easy accessibility and convenience
 Investing in needed commodities
 Tax efficiency
 After investment service
 Time period
 Capacity
 Savings and investment avenues
 Post office
 Banks
  Unit Trust of India
 NSC
 Mutual funds
 Provident funds
 Chit fund
 Life insurance and medical insurance
 Pension scheme
 Gold, house, land
 Others (new schemes)
 Credit
 Need of credit
 4C’s of credit: character, capacity, capital means, collateral,
CHAPTER : CARE AND MAINTENANCE OF FABRICS

 Mending
 Laundering
 Stain removal
o Vegetable stains
o Animal stains
o Oil stains
o Mineral stains
o Dye bleeding
 Techniques of stain removal
o Scraping
o Dipping
o Sponging
o Drop method
 Reagent for stain removal
 Common stains and method of removing
 Removal of dirt: the cleaning process
 Soaps and detergents
 Methods of washing: friction, kneading & squeezing, suction, washing by
machine
 Finishing
 Blues and optical brighteners
 Starches and stiffening agents
 Ironing
 Dry cleaning
 Storage of textile products
  Factors affecting fabric care
 Yarn structure
 Fabric construction
 Colour and finishes
 Care label
CHAPTER :PERSPECTIVES IN COMMUNICATION
 Introduction
 Age
 Education
 Culture
 Gender
 Exposure to new knowledge
CHAPTER:INDIVIDUAL RESPONSIBILITIES AND RIGHTS
 Introduction
 Do responsibilities and rights differ from individual to individual
 How to protect rights and promote the sense of responsibility

NOTE:
 Wherever required latest data/figures to be used.
 Latest RDA’s to be used.
PRACTICALS FOR CLASS XI Pd.40

1. Understanding oneself with reference to:

a) Physical development in terms of age, height, weight, hip and chest
circumference.
b) Sexual maturity (Age at menarche ,Development of breasts : girls).
Growth of beard, change in voice:boys)

2. Observe developmental norms: (Physical, Motor, Language and social -

emotional) birth to three years.

3. List and discuss 4-5 areas of agreement and disagreement with

a) Mother
b) Father
c) Siblings/ Friends
d) Teacher

4. a) Record own diet for a day

b) Evaluate qualitatively for adequacy

5. Preparation of different healthy snacks for an adolescent suitable in her/his

context.
6. a) Record one day’s activities relating to time use and work
b) Prepare a time plan for yourself

7. Plan a budget for a given situation/purpose.

8. a) Record the fabrics and apparel used in a day

b) Categorize them according to functionality

9. Relationship of fibre properties to their usage:

a) Thermal property and flammability
b) Moisture absorbency and comfort

10. (a) Analyze label of any one garment with respect to: Clarity, fiber content, size and
care instructions.
(b) Prepare one care label of any garment.
(c) Analyze two different fabric samples for color fastness.
Scheme for practical examination 30 Marks
1. Observe developmental norms: (Physical, Motor, Language and social
emotional) birth to three years.
5 marks
OR
List and discuss 4-5 areas of agreement and disagreement with

a) Mother
b) Father
c) Siblings/ Friends
d) Teacher
2. Preparation of healthy snacks for an adolescent. 7marks

3. Plan a budget for a given situation/purpose. 3 marks

4. Prepare a time plan for yourself. 3 marks

5. Relationship of fibre properties to their usage: 5 marks

a) Thermal property and flammability
b) Moisture absorbency and comfort
OR
Prepare one care label of any garment.

6. File 5 marks

7. Viva 2 marks

Prescribed textbook: Human Ecology and Family Sciences(For class XI): Part I and
Part II
 Class XII

Introduction:

In class XII, the emphasis is on “Work and careers” through the life span.
Within the curriculum the significance and scope of each domain (Foods and
Nutrition, Human Development and Family Studies, Fabric and Apparel,
Resource Management and Communication and Extension), the multiple
thrust areas emerging within them have been emphasized. The units spell out
the basic concepts, requisite knowledge and skills in each thrust areas and
delineate the career avenues and the preparation required for them in order to
make informed career choices.

Course Structure: Theory and practical

Time-3 Hours Theory: 70 marks

Practical: 30 marks

No. Units Marks No. of Periods

1 Work, Livelihood and Career 05 10
2 Nutrition, Food Science and 18 45
Technology
3 Human Development and Family 12 35
Studies
4 Fabric and Apparel 16 40
5 Resource Management 12 35
6 Communication and Extension 07 15
THEORY 70 180
PRACTICAL 30 40
GRAND TOTAL 100 220
 CLASS XII

THEORY: 70 Marks PERIODS: 180

UNIT I:Work,livelihood and Career

Ch. Work, livelihood and Career

UNIT II: Nutrition, Food Science and Technology

Ch. Clinical Nutrition and Dietetics

Ch. Public Nutrition and Health

Ch. Catering and Food Service Management

Ch. Food Processing and Technology

Ch. Food Quality and Food Safety

UNIT III: Human Development and Family Studies

Ch. Early Childhood Care and Education

Ch. Special Education and Support Services

Ch. Management of Support Services, Institutions and Programmes for

Children, Youth and Elderly

UNIT IV: Fabric and Apparel

Ch. Design for Fabric and Apparel

Ch. Fashion Design and Merchandising

Ch. Production and Quality Control in the Garment Industry

Ch. Care and Maintenance of Fabrics in Institutions

UNIT V: Resource management

Ch. Human Resource Management

Ch. Hospitality Management

Ch. Consumer Education and Protection

UNIT VI: Communication and Extension

Ch. Development Communication and Journalism

Ch. Media Management Design and Production

Prescribed textbook: Human Ecology and Family Sciences(For Class XII): Part I and
Part II

CLASS XII
REFERENCE POINTS

UNIT I WORK ,LIVELIHOOD AND CAREER

Chapter: 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

Chapter: 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

Chapter: PUBLIC NUTRITION AND HEALTH

 Introduction
 Significance
 Basic concept
 Public health nutrition
 Nutritional Problems of India
o Protein energy malnutrition
o 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
 Chapter: 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

Chapter: 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

Chapter: 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

Chapter: Early Childhood Care and Education

 Significance
 Basic concepts
 Preparing for a career
 Scope

Chapter: 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
Chapter: 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

Chapter: 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

Chapter: 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

Chapter: 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

Chapter: Care and maintenance of fabrics in Institution

 Introduction
 Basic concepts
 Washing equipment
 Drying equipment
 Ironing/pressing equipment
 Institutions
 Preparing for a career
 Scope

UNIT V RESOURCE MANAGEMENT

Chapter: Human Resource Management
 Introduction
 Significance
 Recruiting and staffing
 Training and Developing employees
  Retention and redressal
 Preparing for a career

Chapter: Hospitality Management

 Introduction
 Significance
 Basic concepts
 Departments involved in hospitality management of an organization
 Scope

Chapter: 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
Chapter: 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
Chapter: Media Management, Design and Production
 Introduction
 Significance
 Basic concepts
 Media
 Media planning
 Media designing and production
 Media evaluation and feedback
 Scope
PRACTICALS FOR CLASS XII

UNIT II NUTRITION, FOOD SCIENCE AND TECHNOLOGY

1. Modification of normal diet to soft diet for elderly person.
2. Development and preparation of supplementary foods for nutrition
programme.
3. Planning a menu for a school canteen or mid-day meal in school for a week.
4. Design, prepare and evaluate a processed food product.
5. Qualitative test for food adulteration in: pure ghee, tea leaves, whole black
pepper, turmeric powder, milk, asafoetida.

UNIT III HUMAN DEVELOPMENT AND FAMILY STUDIES

6. Preparation and use of any one teaching aid to communicate socially
relevant messages for children/ adolescents /adults in the community.
OR
Preparation of any one toy for children (age appropriate) using locally
available and indigenous material

UNIT IV FABRIC AND APPAREL

7. Preparation of any one article using applied textile design techniques; tie
and dye/batik/block printing.
8. Application of quality control techniques in garment industry(any one
readymade garment)-
a) Fabric inspection
b) Quality of seams and fasteners/notions
c) Size labels
9. Remove different types of stains from white cotton cloth –Ball pen, curry,
grease, ink, lipstick, tea and coffee.

UNIT V RESOURCE MANAGEMENT

10. Evaluate any one advertisement for any job position.
11. Develop a leaflet/pamphlet for Consumer Education and Protection on any
one of the following-
a) Consumer Protection Act (CPA)
b) Consumer responsibilities
c) Consumer organization
d) Consumer Problems
UNIT VI COMMUNICATION AND EXTENSION
12. Analysis and discussion of any one print/radio/electronic media with
reference to focus, presentation, technology and cost.

PROJECT
ANY ONE OF THE FOLLOWING PROJECT MAY BE UNDERTAKEN AND
EVALUATED-
1. Study of an integrated community based, nutrition/health programme being
implemented in own area, with reference to-
a) Programme objectives
b) Focal Group/Beneficiaries
c) Modalities of implementation

2. Visit to the neighbouring areas and interview two adolescents and two
adults regarding their perception of persons with special needs.

3. Profile any two person (child/adult) with special needs to find out their diet,
clothing, activities, physical and psychological needs.

4. Planning any five messages for nutrition, health and life skills using different
modes of communication for different focal groups.

5. Market survey any five processed foods with their packaging and label
information.

SCHEME FOR PRACTICAL EXAMINATION 30 Marks

1. Project (5 marks)
2. Modification of any one family meal for elderly person. Preparing any one of
the modified dish. (5 marks)
OR
Development and preparation of any one supplementary food for pre-
schooler (2-6 years) nutrition programme.
OR
Planning a menu for school canteen and preparing any one nutritious dish.
3. Identify adulterant using chemical test in any one of the following- pure
ghee, tea leaves, whole black pepper, turmeric powder, milk, asafoetida.
) (2 marks)
4. Prepare a sample using applied textile design techniques tie and
dye/batik/block printing. (4 marks)
5. Remove any one of the stain from white cotton cloth –Ball pen, curry,
grease, ink, lipstick, tea, coffee. (2 marks)
6. Develop a leaflet/pamphlet for Consumer Education and Protection on any
one of the following- (5 marks)
a) Consumer Protection Act (CPA)
b) Consumer responsibilities
c) Consumer organization
d) Consumer Problems
7. File (5 marks)
8. Viva (2 marks)
 QUESTION PAPER DESIGN 2020-21
HOME SCIENCE (CODE NO. 064)
CLASS- XI & XII
TIME: 3 HOURS Max. Marks: 70
S. Typology of Questions Total % Weightage
No Marks
.

1. Knowledge and understanding based questions

terms, concepts, principles, or theories; Identify,
define, or recite 28 40%
interpret, compare, contrast, explain, paraphrase
information)
2. Application - or knowledge/concepts based
questions
(Use abstract information in concrete situation, to
apply knowledge to new situations. Use given 21 30%
content to interpret a
situation, provide an example, or solve a problem)

3.. Formulation, analysis, Evaluation and creativity

based question (Appraise, judge, and /or justify
the value or worth of a decision or outcome, or to 21 30%
predict outcomes)
Classify, compare, contrast, or differentiate
between different pieces of
integrate unique piece of information from a variety
of sources)
TOTAL 70 100

Note: No Chapter wise weightage, care should be taken to cover all chapters.

Scheme of questions
Weightage to difficulty level of questions

S. No. Estimated difficulty Percentage

1 Easy 20
2 Average 60
3 Difficulty 20