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

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.