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ICSE Class 10 Cookery Syllabus for Semester (1 & 2) 2024-25

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Last updated date: 23rd May 2024
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ICSE Class 10 Cookery Syllabus - Free PDF Download

The syllabus of the Indian Certificate of Secondary Education (ICSE) board is divided into three groups. Students have to give an examination of a total of seven subjects. Group C has optional subjects, among which students have to choose at least one topic. Cookery is one of the optional subjects under group C. You will find the complete class 10 ICSE cookery syllabus at Vedantu. This subject aims to make students aware of various facts, terms, concepts, and cookery principles. The study of this subject will help students to understand the basic methods of cooking. It will also help students to prepare nutritional food. Students can plan and prepare balanced nutrition for their family members. Students will know the health benefits of different types of cooked foods. As a result, they will cook delicious and healthy food for themselves and their family members.

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ICSE Class 10 Cookery Semester Wise Syllabus 2024-25

Class 10th cookery syllabus is divided into two parts. One is the theory part, and the other is the internal assessment part. Both of these parts have an equal share of numbers. The theory part consists of two sections. Section A includes objective type questions that cover the whole syllabus of cookery class 10. Section B comprises long descriptive answer type questions. There will be a few questions in section B. Students have to choose a total of four questions from this section. In the internal assessment, students have to perform in practical tests.

 

There will be five practical assessments that will check the skills and knowledge of students in cookery. Students will be assessed by external examiners as well. External assessors will check their planning and preparation of food. The work will be evaluated by both the subject teacher of the school and the external examiner. The internal teacher can give 50 per cent marks. However, the other 50 per cent marks will be provided by external assessors. Yet, the final entry of the marks is done by the head of the school. You can download the PDF version of ICSE class 10 cookery syllabus from Vedantu's website.


Syllabus for ICSE Class 10 Cookery Semester (1 & 2) 2024-25

Semester 1 

(Marks: 50)

Semester 2 

(Marks: 50)

Unit No.

Name of the Unit

Unit No.

Name of the Unit

1.

Choice and cost of seasonal foods: merits and intelligent use of Convenience Foods (Complete Unit)

4.

Kitchen Planning (Complete Unit)

2.

Meal Planning and Balanced Diets: use of five Food Groups as suggested by ICMR (Complete Unit)

5.

Kitchen Hygiene (Complete Unit)

3.

Therapeutic Diets and Planning Meals (Complete Unit)

6.

Kitchen Equipment (Complete Unit)


Cookery Syllabus for Class 10 ICSE

Class 10 cookery syllabus is divided into two parts. One is the theoretical examination, and the other is internal assessment.


Theoretical Examination

  • Use of Convenience Foods: This part includes knowledge about choosing the right seasonal foods rich in nutrients and cheap on price. Students have to understand perishable, non-perishable, and semi-perishable foods' hygienic storage and usage. This part informs about the use of convenient foods such as frozen, packed, tinned, and processed foods.

  • Meal Planning and Balanced Diet: This part includes information about preparing a personalized balanced diet and using five groups of food as suggested by ICMR.

  • Planning Meals and Therapeutic Diets: This part includes information about the importance of a therapeutic diet, diet therapy to reduce obesity, nutritional meal planning for the poor, and safety guidelines to maintain in the kitchen.

  • Food Preparation and Storage: This part includes information about the importance of food storage, food storage benefits, and different ways to store food.

  • Kitchen Planning: This part includes information about kitchen types, proper planning of kitchen, necessary pieces of kitchen equipment, and detailed study of table service.

  • Kitchen Hygiene: This part informs about food sanitation, food hygiene, general guidelines of kitchen hygiene, disposal of kitchen waste, and household pests.

  • Kitchen Equipment: This part includes information about different necessary and safe pieces of equipment in the kitchen and their proper usage.

Internal Assessment

The Internal assessment is to be assessed internally by the school,  It carries 100 marks in total. This comprises all the practical work in cookery and the candidates will be needed to accomplish practical work in at least one part of cookery. The instructor or the examiner has the freedom to evaluate the practical work either based on a ceaseless assessment or based on a periodical or daily test. The minimum number of practical assignments for every year of Class X is five. There are three practical situated tasks recommended by the instructor. 

 

Some of the Proposed Assignments for Class 10 Cookery ICSE are

  1. The benefits, use, and care of different kinds of kitchen hardware and utensils. 

  2. Cooking processes: bubbling, browning, steaming, baking, barbecuing, and stewing. 

  3. Arranging and planning of suppers for various sorts of individuals on various events. 

  4. Blending and baking bread, cakes, patties, and so forth 

  5. Practice in the planning of plates of mixed greens, pickles, juices, puddings, desserts, bread rolls, and so on 

  6. Blending and making chapatis, nans, and so forth 

  7. Practice in the arrangement of squash, jam, and so forth 

  8. Nutritive and sound cooking.

Here, the students have to do practical assignments on one or more aspects of cooking. Students have to do a minimum of five projects throughout the academic year.

Criteria and Evaluation in Cookery ICSE Class 10:

To excel in this subject following are expected from the student by the examiner:

  1. Follows the inquiry set and deliberately coordinates the work process.

  2. Is pretty effective in taking care of parts of the inquiry set and particularly fits them inside required time in a subtle way. 

  3. Fantastic presentation of manipulative abilities - can particularly manage a research center circumstance productively, which for all intents and purposes is quite significant. 

  4. With an exceptional knowledge of the inquiry, the quality created essentially is of an elevated expectation. 

  5. An actual and fine tasteful sense and creative capacity definitely have been passed on in the sort of total plan, or so they generally thought. Is fruitful in taking care of parts of the inquiry set and kind of fits them inside the required time in a kind of major way.

Cookery Syllabus for Class 10 ICSE - Weightage of Marks

The cookery syllabus for class 10 is divided into two parts. The total marks of this subject is 200, which is equally divided between the two parts. The theoretical knowledge part contains a hundred marks. The internal assessment part includes a hundred marks. The marking criteria depend on five essential things, such as planning efficiency, time management, quality, and appearance or arrangement. Students can score high if they follow these five guidelines.

FAQs on ICSE Class 10 Cookery Syllabus for Semester (1 & 2) 2024-25

1. How is the theoretical part of cookery syllabus class 10?

The theory part consists of two sections. Section A includes objective type questions that cover the whole syllabus of cookery Class 10. Section B comprises long descriptive answer type questions. There will be a few questions in section B. Students have to choose a total of four questions from this section.

2. What is the mark weightage of ICSE class 10 cookery syllabus?

The syllabus for Class 10 is divided into two parts. The total marks of this subject is 200, which is equally divided between the two parts. The theoretical knowledge part contains a hundred marks. The internal assessment part includes a hundred marks. The marking criteria depend on five essential things, such as planning efficiency, time management, quality, and appearance or arrangement. Students can score high if they follow these five guidelines.

3. How is the evaluation done in cookery Class 10 by external and internal teachers?

The assignments/project work has to be assessed by the subject teacher that is internal and by an external examiner. The external examiner will be a faculty that is nominated by the Head of the school council., He might be from the faculty, but must not be teaching the subject of cookery in any other section/class. For example, He could be a Home Science teacher of Class VIII and may be assigned to be the external examiner for Class X projects. 

4. How are the marks assigned by the teachers on practicals in cookery Class 10?

The internal teacher and the external examiner will give grades to the assignments separately. There is a total award of marks of 100. Out of which, the subject teacher, that is, the internal examiner will evaluate on 50 marks and by the external examiner, it is 50 marks The total marks obtained out of 100 are to be sent to the Council by the Head of the school. The Head of the school will be responsible for the online entry of marks by the due date.

5. Is there any grading system? How is it done in the cookery Class 10 ICSE?

Yes, there is a grading system in the cookery subject Class 10. It is as follows:

  • Grade 1: 4 marks on each criterion

  • Grade 2: 3 marks on each criterion

  • Grade 3: 2 marks on each criterion

  • Grade 4: 1 marks on each criterion

  • Grade 5: 0 marks on each criterion

Students are graded on these five criteria: Planning, Efficiency, Working to time plan Manipulation,  Quality produced, and Appearance/ Arrangement.