WBCHSE Class 11 Human Development and Resource Management (HDRM) Syllabus 2024-25: Download FREE PDF

Theory

Semester-I

35 Marks

70 Marks

Semester-II

35 Marks

Practical

30 Marks

Theory + Practical

70+30=100 Marks

Semester

Units

Topics

No. of Contact Hours

I

I

Introduction to Human Development

20

II

Life Span Approach to Human Development-Childhood (0-12 Years)

30

III

Resource Management

20

IV

Textiles (Fiber to Fabric)

20

Theory

90

Practical

10

II

V

Food and Nutrition

VI

Health, Hygiene and Well-Being

15

VII

Work Management

15

Theory

70

Practical

10

Total

180

Tutorial and Remedial Classes

No. of Contact Hours

Tutorial

10

Remedial

10

Total

20

SEMESTER I (35 Marks)

Units

Topics

Marks Allotted

Unit I

Introduction to Human Development

1. Concept of Development:

a) Definition, History and Interdisciplinary Nature of Human Development

b) Scope of Human Development in Contemporary Society

c) Domains, Stages and Contexts of Development

2. Growth & Development:

a) Definition of Growth and Development, Difference between Growth and Development, Principles of Growth and Development

b) Hereditary Factors Influencing Growth and Development

c) Environmental 

Unit II

Life Span Approach to Human Development Childhood (0-12 Years)

1. Perspectives on Childhood Development:

a) Milestones of Childhood (Infancy, Early, Middle and Late Childhood)

b) Needs of Childhood

2. Domains of Development during Childhood:

a) Characteristics of Physical, Motor, Cognitive, Emotional, Social and Language Development

b) Factors affecting Physical, Motor, Cognitive, Emotional, Social and Language Development

c) Role of Early Childhood Care & Education on childhood development-

(i) Objectives of ECCE

(ii) Types of ECCE- Balwadi, Anganwadi, ICDS, Nursery school

3. Immunization:

a) Definition of Immunity, Types of Immunity

b) Definition and Importance of Immunization, Immunization Schedule

4. General Contaminated Diseases and Their Prevention:

a) Air Contaminated Diseases: Tuberculosis, Diphtheria, Pertussis, Tetanus, Polio, Measles and Rubella: Reasons, Symptoms, Incubation and Prevention

b) Water Contaminated Diseases: Cholera and Diarrhea: Reasons, Symptoms, Incubation, and Prevention

Unit III

Resource Management

1. Concept of Resource:

a) Meaning and Types of Resources -

i) Human Resources- Knowledge, Skill, Time, Energy and Attitudes

ii) Non-Human Resources- Financial Resources, Raw Materials, Information and Data, Machinery and Equipment, Fuel-Energy

iii) Social Resources- School, Hospital, Road, Electricity, Water, Recreation Centres, etc.

b) Characteristics of Resources

2. Management of Resource:

a) Meaning of Resource Management

b) Process of Resource Management

c) Preservation of Resources

Unit IV

Textiles (Fibre to Fabric)

1. An Introduction to Fibre Science:

a) Definition, Classification, Properties and Care of Fibre

b) Identification of Fibres Physical, Chemical and Microscopic Tests

2. Yarn Making and Fabric Construction:

a) Definition and Classification of Yarns

b) Procedure of Yarn Making

c) Weaving of Fabrics

3. Fabric Finishing:

a) Definition of Fabric Finishing

b) Types of Fabric Finishing (Basic Finishes, Special Finishes)

SEMESTER II (35 Marks)

Unit V

Food and Nutrition

1. Basic Concepts about Food, Nutrition and Health:

a) Definition of Food, Ingredients of Food, Classification of Food, Energy Value of Food, Definition of Standard Food and Balanced Diet, Role of Food in the Maintenance of Good Health, General Idea about Calorie

b) Definition of Nutrition, Types of Malnutrition (Over nutrition, under nutrition and Nutritional Imbalance), Causes of Malnutrition.

c) Definition of Health, Dimensions of Health, Characteristics of Good Health

d) Relationship between Food, Nutrition and Health

2. Elementary Study of Nutrients:

a) Study of Nutrients in Food: Definition of Nutrients, Types of Nutrients (Macro Nutrients: Carbohydrates, Protein, Fat; Micro Nutrients: Vitamin, Minerals); Sources, Classification, Daily Requirements and Functions of each Nutrients

b) Effects of Excess Nutrients in Food, Deficiency of Nutrients in Food

c) Water in Nutrition: Importance and Functions of Water in Human Body, Water Balance in Human Body

3. Dietetics (Part-1)

a) Feeding of Infants: Breast feeding- Importance of Breast Feeding; Breast Feeding VS Artificial Feeding; Infant Weaning Food; Defective Feeding of Infants as a Cause of Malnutrition

b) Dietary Requirements and Meal Planning of Pre-Schoolers & School Age Children

Unit VI

Health, Hygiene and Well-being

1. Health and its Dimensions:

a) Definition of Physical, Mental and Social Health; Indicators of Good Health

b) Proper Health Care; Factors Influencing Maintaining Good Health

2. Hygiene and Sanitation:

a) Personal Hygiene,

b) Environmental Hygiene,

c) Food Hygiene.

3. Water safety:

a) Qualities of Potable Water (Physical, Chemical and Biological Qualities), Importance of Potable Water for Good Health

b) Different Types of Impure Water, Sources of Impurities in Water.

c) Methods of Water Purification (Physical, Chemical and Mechanical Methods).

Unit VII

Work Management

1. Work Management:

a) Definition of Work and Management.

b) Steps of Management Process.

2. Decision Making:

a) Definition of Decision Making.

b) Process of Decision making.

c) Types of Decision.

3. Management of time:

a) Definition and Importance of Time Management.

b) Methods of Time Management.

4. Ergonomics & Entrepreneurship:

a) Definition and Principles of Ergonomics

b) Definition and Principles of Entrepreneurship

Semester 1

Serial Number

Topics

No. of Contact Hours

1

Preparing Material for Stimulating the Sensory Development of Infants

2

2

Understanding Developmental Norms by using Standardized Checklist (Motor/Language/Social/Emotional Developmental Norms)- 2 to12 years

2

3

Preparing Reading Materials (Picture Book / Story Book/ Alphabet Book/ Nursery Rhymes Books) for Preschooler or School-Age Children

2

4

Identification of Fibres Physical and Chemical Methods

2

5

Identification of Different Weaves

2

Total

10

Semester 2

Serial Number

Topics

No. of Contact Hours

1

Measuring Weight of different Food Items

2

2

Detection of Carbohydrate, Protein and Fat in Food.

3

3

Preparing Healthy Tiffin for Preschooler/ School-Age Child and Evaluating its Nutritional Value

3

4

Preparing Posters and Reinforcing Messages on Health and Hygiene

2

Total

10

WBCHSE Class 11 Human Development and Resource Management Syllabus 2024-25 PDF