ICSE Class 10 Cookery Syllabus 2025–26 | CISCE
🍳 ICSE Class 10 – Cookery (2025–26)
Class: X
Subject: Cookery
Group: Group III – Additional Electives
Board: ICSE (Indian Certificate of Secondary Education)
Governing Body: CISCE (Council for the Indian School Certificate Examinations)
📝 Question Pattern & Marking Scheme (ICSE Cookery – 2025–26)
Paper: Cookery
Duration: As prescribed by CISCE
Maximum Marks: 100
Marks Distribution
- Practical Examination: 80 Marks
- Internal Assessment / Project Work: 20 Marks
Nature of Assessment
- Preparation and presentation of dishes
- Application of cooking methods and techniques
- Hygiene, safety, and time management in the kitchen
- Knowledge of nutrition, ingredients, and menu planning
Internal Assessment (20 Marks)
- Practical record / journal
- Food preparation assignments and project work
- Viva voce based on practical activities
Note: ICSE Cookery is primarily a practical subject with strong emphasis on hands-on skills.
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The ICSE Class 10 Cookery syllabus 2025–26 is designed to develop essential culinary skills along with an understanding of nutrition, food safety, and meal planning. Prescribed by CISCE, this practical-oriented subject helps students gain hands-on experience in food preparation, kitchen management, and healthy cooking practices. It is ideal for learners interested in hospitality, nutrition, and culinary arts.
📚 Detailed Syllabus – ICSE Class 10 Cookery (2025–26)
| Unit | Chapter / Topic | Learning Outcomes / Chapter Summary |
|---|---|---|
| Unit 1 | Introduction to Cookery | Understanding the importance of cooking, aims of cookery, kitchen organization, and basic culinary terms. |
| Unit 2 | Kitchen Hygiene and Safety | Personal hygiene, food safety rules, kitchen hazards, and safe handling of equipment. |
| Unit 3 | Methods of Cooking | Dry, moist, and combination methods of cooking and their effects on food and nutrients. |
| Unit 4 | Nutrition and Balanced Diet | Nutrients, balanced meals, food groups, and nutritional needs of different age groups. |
| Unit 5 | Food Commodities | Cereals, pulses, vegetables, fruits, milk, eggs, fats, and sugars—selection, storage, and uses. |
| Unit 6 | Meal Planning and Menu Making | Principles of menu planning, portion control, budgeting, and planning balanced meals. |
| Unit 7 | Practical Cookery | Preparation and presentation of a variety of dishes using appropriate techniques and methods. |
| Unit 8 | Service and Presentation | Table setting, food service basics, garnishing, and presentation skills. |
🔑 Related Keyphrases
- ICSE Class 10 Cookery syllabus
- ICSE Cookery curriculum 2025–26
- ICSE Group III Cookery subject
- ICSE Class 10 Cookery exam pattern
- CISCE Cookery practical syllabus
❓ Frequently Asked Questions (FAQs)
Q1. Is Cookery a theory or practical subject in ICSE Class 10?
Cookery is mainly a practical subject with internal assessment and hands-on evaluation.
Q2. How many marks is ICSE Class 10 Cookery?
The subject carries 100 marks: 80 marks practical and 20 marks internal assessment.
Q3. Is maintaining a practical record compulsory?
Yes, students must maintain a practical journal/record book.
Q4. What skills does Cookery develop?
It develops culinary skills, nutrition awareness, kitchen safety, time management, and creativity.
Q5. Who should opt for Cookery as a Group III subject?
Students interested in hospitality, food science, nutrition, or culinary careers should choose Cookery.
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The ICSE Class 10 Cookery syllabus 2025–26 offers students valuable practical knowledge in food preparation, nutrition, and kitchen management. With a strong focus on hands-on learning and real-life applications, this subject builds essential life skills and lays the foundation for future studies and careers in culinary arts and hospitality.
