ICSE Class 10 Cookery Syllabus 2025–26

One paper of two hours duration carrying 100 marks and Internal Assessment of 100 marks.

PART 1: THEORY – 100 Marks

1. Choice and Cost of Seasonal Foods: Merits and Intelligent Use of Convenience Foods
   • (i) Choice and cost of seasonal foods
     • Study of food guides for proper selection and use of seasonal foods to ensure good nutrition. Advantages of seasonal foods: in-season foods are rich in nutrients and low in cost. Discussion on if food cost is related to nutritional value. Suggestions for cheaper substitutes for expensive food items (e.g. green leafy vegetables, amla, guava, etc.).
   • (ii) Choice and purchase of perishables, semi-perishables and non-perishables; hygienic storage
     • Economical shopping: supermarkets, wholesale, retail shops, street vendors – merits and demerits. Provision for hygienic storage of different food types and optimum use of limited food budgets.
   • (iii) Use of convenience foods: tinned, packed, frozen, processed
     • Merits/demerits of convenience foods; selection factors (variety, labour, time saving); reading labels (brand, shelf life, manufacture/expiry, standards like ISI, FPO, Agmark). Encourage sparing use of convenience foods; prefer fresh/seasonal foods.
2. Meal Planning and Balanced Diets: Use of Five Food Groups (ICMR)
   • (i) Objectives of meal planning
     • Importance of balanced diet (age, gender, occupation, health), climate, choosing nutritious & economical foods within five food groups, storage, seasonal variations, etc.
   • (ii) Psychological aspects of food planning
     • Considering likes/dislikes, stress, food fads, traditions and culture on meal planning. Planning for festivals, special occasions, visitors.
   • (iii) Planning meals for various age groups
     • According to ICMR allowances: pre-school children, school children, adolescents, elderly, pregnant and lactating women.
3. Therapeutic Diets and Planning Meals
   • (i) Diet therapy: definition, reasons, types
     • Brief on dietetics; types: liquid, semi-liquid, solid, soft diets. Treating illness at home by diet (with medical guidance). Use of sample diets.
   • (ii) Obesity: causes, diet therapy
     • Factors leading to obesity, dieting habits, food choice, exercise, meal pattern. Significance of diet counseling.
   • (iii) Planning meals for invalids and convalescents
     • Role of diet in fever, anaemia, diarrhoea, hypertension, diabetes. Suggestions for dietary modifications, considering health, preferences and culture.
4. Food Preservation and Storage
   • (i) Causes of food spoilage, principles and advantages of food preservation
     • Factors for spoilage: internal, environmental (microbes, enzymes, insects). Prevention/delay of decomposition. Advantages and principles of preservation.
   • (ii) Long-term and short-term preservation at home
     • Preservation methods for milk, egg, meat, vegetables, fruits: refrigeration, deep freezing, dehydration, pickling, salting, making squashes, jams, use of preservatives, storing produce.
   • (iii) Commercial preservation methods
     • Commercial storage: canning, pasteurisation, cold storage for future use, cost reduction, variety in diets.
5. Kitchen Planning
   • (i) Types of kitchen and work centres
     • Layouts: one wall, two wall, U-shaped, broken U-shaped, L-shaped, modular kitchens. Main work centres: preparation, cooking, washing, serving. Efficient space use, avoidance of fatigue, kitchen fixtures, inter-space relationships.
   • (ii) Factors while planning a kitchen
     • Importance of lighting, water, ventilation, ceiling, floor, storage, cooking items for convenience, work simplification.
   • (iii) Safety in kitchen
     • Proper materials for floors/walls, avoiding sharp edges, storage for sharp instruments.
6. Kitchen Hygiene
   • (i) Food hygiene, food handlers and foodstuffs
     • Rules for hygienic kitchen, importance of personal hygiene for food handlers.
   • (ii) Food sanitation
     • Significance of food sanitation, related diseases (diarrhoea, cholera, dysentery), role of clean water.
   • (iii) General cleanliness of kitchen
     • Daily/weekly/monthly/yearly cleaning; materials and methods for kitchen hygiene, especially floors and storage places.
   • (iv) Disposal of kitchen waste
     • Proper disposal procedure for solid/liquid waste; care of bins, sinks, drains; importance of ventilation.
   • (v) Household pests
     • Food safety from cockroaches, ants, lizards, rodents; safe use of insecticides and pesticides; awareness of cleanliness inside and outside kitchen.
7. Kitchen Equipment
   • (i) Basic equipment for preparation and cooking
     • Kitchen utensils, cutting devices, stirring equipment; selection/care of pressure cookers, pans, microwave oven, non-stick cookware, plastic-ware. Precautions for safety and cleanliness.
   • (ii) Equipment for serving
     • Factors for selection: cost, handling, safety, durability, utility, size, design, aesthetics, cleaning and storage.
   • (iii) Table setting and service
     • Formal, informal, buffet style table service.

PART 2: INTERNAL ASSESSMENT (100 marks)

To be assessed internally by the school.

Practical Work in Cookery

Candidates are required to do practical work in one or more aspects of cookery. The teacher may assess practical work by continuous assessment or periodic tests.
The minimum number of assignments for each academic year:

• Class IX: Five practical oriented assignments as prescribed by the teacher.
• Class X: Five practical oriented assignments as prescribed by the teacher.

Suggested Assignments

1. Merits, use and care of various types of kitchen equipment and utensils.
2. Cooking processes: boiling, frying, steaming, baking, grilling, and stewing.
3. Planning and preparation of meals for different types of people on different occasions.
4. Mixing and baking bread, cakes, patties, etc.
5. Practice in the preparation of salads, pickles, juices, puddings, sweets, biscuits, etc.
6. Mixing and making chapatis, nans, etc.
7. Practice in preparation of squash, jam, etc.
8. Nutritive and healthy cooking.

Final Test

In addition to the practical work, candidates will be tested in the planning and preparation of a meal by an External Examiner.

Evaluation

Assignments/project work are evaluated by the subject teacher and an External Examiner (not teaching the subject in that class/section). For example, a Home Science teacher of Class VIII may examine Class X projects.
Both examiners assess independently.

Award of Marks (100 Marks)

• Subject Teacher (Internal Examiner): 50 marks
• External Examiner: 50 marks
• Total marks (out of 100) to be sent to CISCE by the Head of the School.
• Online entry of marks via CISCE’s CAREERS portal by due date is the Head’s responsibility.

INTERNAL ASSESSMENT IN COOKERY - GUIDELINES FOR MARKING WITH GRADES

ICSE Class X – Cookery Syllabus Overview: Internal Assessment and Theoretical Study

The Class X Cookery syllabus provides a clear framework for students keen to master culinary skills and kitchen management. It covers both theory and practical aspects, encouraging a strong understanding of nutrition, meal planning, kitchen hygiene, and equipment. This well-structured outline helps learners systematically prepare for the ICSE exam.

Each major section—from balanced diet planning to food preservation and internal assessment—plays a vital role in fostering both academic excellence and practical expertise. By emphasizing real-world applications alongside theoretical knowledge, students are better equipped to excel in examinations and develop lifelong cookery skills.