CLASS 11
HSSC HOME ECONOMICS REDUCED SYLLABUS, CLASS 11 & 12
FBISE HSSC REDUCED SYLLABUS
OUTLINES OF HOME ECONOMICS-XI
Home Management:
1. Values and goals & standards as related to
management in the home; discussion of some
values and goal
as observed by Pakistani families; importance of developing goals as a
means of
realizing values
2. Resources: human and materials:
b. Energy
management-ways of avoiding fatigue
c.
Simplifications
3. a. Types of income
b. Budgeting and
its advantages
c. Account
keeping
5. Family Housing:
a. First Aid
elementary
b. i. Storage of
summer and winter clotes and house hold equipment
ii. Storage of
food stuff (perishable and non-perishable foods)
iii. Storage of
books, shoes and extra furniture and other house hold
equipment
Child Development:
6. Basic human needs, physical and psychological
a. Principles of
growth and development from birth to 5
years
c. Understanding
and guiding children: Characteristics of the toddler and the pre-
school age child
(development tasks), understanding and dealing with children
problems such as
fear, anger, jealousy, bed wetting and thumb sucking
CLASS 12
REDUCED SYLLABUS
OUTLINES OF HOME ECONOMICS-XII
Clothing & Textiles:
2. Study of fibres (Cotton, Wool, Silk, Rayon and Nylon)
a. Characteristics
b. Simple methods of identification
c. Care and storage
4. Grooming:
a. Physical fitness
b. Personal
c. Ward robe planning
d. Use of accessories
Food & Nutrition:
1. a. Definition
b. Functions of food in the body
2. Study of Food Nutrients: Carbohydrates, proteins, fats, minerals, vitamins and water
a. Classification
b. Sources
c. Functions
d. Effect of deficiency in diet
e. Common deficiency, diseases and symptoms
4. Basic 4 Food Groups Selection: Preparation, Cooking and Storage
a. Meat
b. Cereals (Wheat, Corn & Rice)
d. Milk & Milk Products
5. Menu Planning
simple rules: (Nutritional adequacy, pliability, colour, texture and economizing on
money, fine and flavour)
REDUCED LIST OF PRACTICALS OUTLINES OF HOME ECONOMICS
(Maintain a record of the Practical in a file) SECTION-I 1. Time and motion study – preparing time plans 2. Emphasis on method of work simplification: Experiment of at least 4 activities from different aspects of life e.g. i. Laying of tables ii. Polishing, furniture, brass or silver iii. Dish-washing iv. Cleaning and dusting 3. Making budgets for different income levels SECTION-II 7. Drafting of the following garments: Basic bodies block and adapt it to the design of your own choice 8. Stitching of Qameez 10. Clothing file a. Drafting of garments, samples of 6 basics stitches, use of illustration to depict basic colour schemes and accessories b. Basic seam finishes 11. Weighing and measuring techniques of food items 12. Prepare selected foods involving basic principles of cookery of various food groups: cooking practicals: a. Egg cookery i.e. boiled, fried, poached b. Milk cookery, sheer khurma, firni, custards (stirred, steam baked) c. Meat cookery, dry and moist cookery (Shami kabab, korma, chicken pulao/vegetable pulao) d. Vegetables salads: i. Tossed salad ii. Arranged salad with cooking iii. Fruit, salad (Gelatin Mould) Bhujias – Spinach Potatoes e. Cereals: i. Daal (dry and soupy) ii. Chapati, Paratha Preparation of at least 3 of the following: g. Plan a day’s menu for your family