ICSE Class 9 Cookery Syllabus 2025–26 | CISCE
🍳 ICSE Class 9 – Cookery
Class: IX
Subject: Cookery
Board: ICSE (Indian Certificate of Secondary Education)
Governing Body: CISCE (Council for the Indian School Certificate Examinations)
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The ICSE Class 9 Cookery Syllabus 2025–26, prescribed by CISCE under Group III: Skill-Based Electives, is designed to develop essential culinary knowledge, food preparation skills, and kitchen management practices. With equal emphasis on theory and practical assessment, the syllabus enables students to understand nutrition, hygiene, cooking techniques, and menu planning. This subject promotes life skills, creativity, and vocational awareness while preparing students for advanced Cookery studies in ICSE Class 10.
📌 ICSE Class 9 Cookery – Question Pattern & Marking Scheme (2025–26)
Assessment Structure (Group III)
- Theory Examination: 50 Marks
- Internal / Practical Assessment: 50 Marks
- Total: 100 Marks
Theory Paper (50 Marks)
- Section A: Short Answer Questions (VSA/SA)
- Section B: Structured / Long Answer Questions (LA)
Question Types:
- Very Short Answer (definitions, reasons)
- Short Answer (explanations, applications)
- Long Answer (descriptive, analytical)
Internal / Practical Assessment (50 Marks)
- Practical cookery tests
- Food preparation and presentation
- Hygiene, safety, and time management
- Record book, viva voce, and continuous evaluation
📚 ICSE Class 9 Cookery Syllabus 2025–26
Unit-wise Syllabus
| Unit | Chapter Title | Learning Outcomes |
|---|---|---|
| 1 | Introduction to Cookery | Understands the importance of cookery, kitchen organization, and basic culinary terms |
| 2 | Kitchen Hygiene & Safety | Develops safe handling of food, cleanliness, and accident prevention |
| 3 | Food Commodities | Identifies cereals, pulses, vegetables, fruits, fats, and sweeteners |
| 4 | Nutrition Basics | Understands nutrients, balanced diet, and food functions |
| 5 | Cooking Methods | Learns boiling, steaming, frying, baking, roasting, and grilling |
| 6 | Equipment & Tools | Identifies kitchen tools, utensils, and their correct usage |
| 7 | Menu Planning | Plans simple balanced meals based on nutritional needs |
| 8 | Beverages | Prepares non-alcoholic hot and cold beverages |
| 9 | Breakfast Cookery | Prepares basic breakfast items using correct techniques |
| 10 | Simple Meals | Prepares simple Indian and continental dishes |
| 11 | Food Presentation | Develops plating skills and aesthetic presentation |
| 12 | Storage & Preservation | Understands basic food storage and spoilage prevention |
🍽️ Practical Work (Internal Assessment)
| Area | Skills Developed |
|---|---|
| Food Preparation | Develops accuracy, taste, texture, and cooking methods |
| Hygiene & Safety | Applies sanitation, safety, and cleanliness standards |
| Time Management | Plans and executes practical work efficiently |
| Presentation | Enhances visual appeal and serving skills |
| Record & Viva | Demonstrates understanding of theory and practice |
📘 Prescribed Textbooks
- CISCE-approved Cookery textbook for Class 9
(Exact titles may vary according to school selection from the CISCE list)
🔍 Related Keyphrases
- ICSE Class 9 Cookery syllabus 2025
- CISCE Cookery curriculum Class 9
- ICSE Cookery Group III subject
- ICSE Class 9 Cookery exam pattern
- ICSE Cookery practical syllabus
❓ Frequently Asked Questions (FAQs)
Q1. Is Cookery a theory-based subject in ICSE Class 9?
No. Cookery is a skill-based subject with equal emphasis on theory and practical work.
Q2. How many marks are allotted to practicals?
Practical and internal assessment carry 50 marks.
Q3. Is Cookery a Group III subject?
Yes, Cookery is offered under Group III: Skill-Based Electives.
Q4. Do students need to maintain a practical record book?
Yes, a practical record book and viva are part of internal assessment.
Q5. Does Cookery help in vocational skills development?
Yes, it builds life skills, nutrition awareness, and culinary competence.
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The ICSE Class 9 Cookery Syllabus 2025–26 offers a balanced blend of theoretical knowledge and hands-on culinary skills. By focusing on nutrition, hygiene, cooking methods, and food presentation, the syllabus equips students with practical life skills and vocational exposure. Mastery of this curriculum ensures strong performance in internal and external assessments and provides an excellent foundation for ICSE Class 10 Cookery and hospitality-related career paths.
