ICSE Class 10 Hospitality Management Syllabus 2025–26 | CISCE
🏨 ICSE Class 10 – Hospitality Management Syllabus (2025–26)
Class: X
Subject: Hospitality Management
Group: Group III – Additional Electives
Board: ICSE (Indian Certificate of Secondary Education)
Governing Body: CISCE (Council for the Indian School Certificate Examinations)
📊 ICSE Hospitality Management – Question Pattern & Marking Scheme (2025–26)
Total Marks: 100
- Theory Examination: 80 marks
- Internal Assessment / Practical / Project: 20 marks
Theory Paper (2 Hours) – 80 Marks
- Section A: Very Short Answer / Short Answer Questions (VSA / SA)
- Section B: Descriptive / Long Answer Questions (LA)
- Questions based on hospitality concepts, service operations, safety, hygiene, and application-based scenarios
Internal Assessment / Practical – 20 Marks
- Practical tasks related to hospitality services
- Project work / case study
- Record file, presentation, and viva voce
🔍
The ICSE Class 10 Hospitality Management syllabus 2025–26, prescribed by CISCE, introduces students to the fundamentals of the hospitality and service industry. Offered as a Group III Additional Elective, this subject focuses on customer service, food and beverage basics, hotel operations, hygiene, safety, and professional ethics. The curriculum combines theory with practical learning, helping students develop communication skills, service etiquette, and industry awareness essential for careers in hospitality and tourism.
📚 ICSE Class 10 Hospitality Management Syllabus 2025–26
| Unit | Chapter / Area | Learning Outcomes |
|---|---|---|
| Unit 1 | Introduction to Hospitality Industry | Understand the meaning, scope, and importance of the hospitality industry and its role in the service sector. |
| Unit 2 | Types of Hospitality Establishments | Learn about hotels, resorts, restaurants, catering units, and their classifications. |
| Unit 3 | Front Office Operations | Understand front office functions, guest handling, reservations, and customer interaction. |
| Unit 4 | Housekeeping Department | Learn basic housekeeping duties, room preparation, cleanliness standards, and maintenance. |
| Unit 5 | Food & Beverage Services | Understand basics of food service, table setting, menu types, and service styles. |
| Unit 6 | Food Safety & Hygiene | Learn principles of hygiene, sanitation, food safety, and personal grooming standards. |
| Unit 7 | Safety & Security | Understand safety measures, fire prevention, first aid, and security procedures in hospitality units. |
| Unit 8 | Communication & Soft Skills | Develop communication skills, service etiquette, teamwork, and professional behaviour. |
| Unit 9 | Customer Care & Quality Service | Learn importance of customer satisfaction, handling complaints, and service excellence. |
| Unit 10 | Hospitality Project Work | Apply hospitality concepts through practical tasks, projects, and real-life service situations. |
🔑 Related Keyphrases
- ICSE Class 10 Hospitality Management syllabus
- ICSE Hospitality Management curriculum 2025–26
- Class 10 ICSE Hospitality subject details
- ICSE Group III Hospitality elective
- ICSE Hospitality Management exam pattern
❓ Frequently Asked Questions (FAQs)
Q1. Is Hospitality Management compulsory in ICSE Class 10?
No, Hospitality Management is offered as a Group III Additional Elective subject.
Q2. What is the exam pattern for ICSE Hospitality Management?
The subject carries 100 marks, with 80 marks for theory and 20 marks for internal assessment/practical work.
Q3. Does Hospitality Management include practical learning?
Yes, students are assessed through practical tasks, projects, service demonstrations, and viva voce.
Q4. Is this subject useful for future careers?
Yes, it provides a foundation for careers in hotel management, tourism, catering, aviation services, and customer service.
Q5. Does the syllabus focus on food safety and hygiene?
Yes, hygiene, sanitation, safety, and professional grooming are key components of the syllabus.
📝
The ICSE Class 10 Hospitality Management syllabus 2025–26 equips students with essential service skills, industry knowledge, and professional values. As a Group III elective, it blends theoretical understanding with hands-on learning, preparing students for higher studies and career opportunities in hospitality, tourism, and service-based industries. The subject encourages discipline, teamwork, and customer-oriented thinking for real-world success.
