ICSE Class 10 Cookery Syllabus 2023-24

CLASS X
There will be one paper of two hours duration carrying nutrient values and avoiding preservatives in
100 marks and Internal Assessment of 100 marks. diets.
The paper will be divided into two Sections, A and B. 2. Meal planning and balanced diets: use of five
Section A (compulsory) will consist of short answer food groups as suggested by ICMR
questions covering the entire syllabus.
(i) Objectives of meal planning
Section B will consist of questions that will require
detailed answers. There will be a choice of questions. Importance of factors like balanced diet (age,
Candidates will be required to answer four questions gender, occupation and health status), climatic
from this section. conditions, choosing nutritionally rich but
economical foods within the five food groups,
PART 1: THEORY - 100 marks storage space, seasonal variations in the diets,
1. Choice and cost of seasonal foods: merits and etc.
intelligent use of convenience foods (ii) Psychological aspects of food planning
(i) Choice and cost of seasonal foods Likes and dislikes, state of mind due to stress,
Detailed study of food guides for proper food fads, traditional and cultural influences
selection and the use of seasonal foods to on meal planning. Planning meals for festivals,
ensure good nutrition. Advantages of seasonal special occasions and unexpected visitors.
foods - during season, foods are rich in (iii) Planning meals for various age groups
nutrients and of low cost. Is the cost of foods
related to their nutritional values? Suggestion Planning balanced meals according to ICMR
of cheaper substitutes for expensive food items, nutrient allowances for pre-school, school
e.g. green leafy vegetables, amla, guava etc. going children, special needs of adolescents
and the elderly, pregnant and lactating women.
(ii) Choice and purchase of perishables, semi-
perishables and non-perishables and their 3. Therapeutic diets and planning meals
hygienic storage
(i) Definition of diet therapy, reasons for using
Economical shopping: shopping at therapeutic diets, and types of therapeutic
supermarkets, wholesale outlets, retail shops, diets.
street vendors – merits and demerits. Provision
for hygienic storage of perishables, semi- Brief foundation on dietetics and diet therapy;
perishables and non-perishables and use of types of diets – liquid, semi-liquid, solid and
minimum resources for maximum benefit in soft; treating illnesses through diets at home
limited food budgets. under the proper guidance of a medical
practitioner /nutritionist. Efforts are to be
(iii) Use of convenient foods, such as tinned, made to incorporate variety and ingenuity
packed, frozen and processed foods through a discussion on various sample diets.
Merits and demerits of using convenience (ii) Obesity: causes and diet therapy
foods in diets; factors for selection of foods –
variety and labour and time saving. Reading Factors leading to obesity, role of proper
labels of packed convenient foods for brand dieting habits, right choice of food, exercise
name, trademark, shelf life, dates of and proper meal pattern. Significance of diet
manufacture and expiry, food standard/quality counselling.
marks such as ISI, FPO and Agmark for right (iii) Planning meals for the invalids and
choice of foods. Encouraging the use of convalescents
convenience foods sparingly and use more of
fresh seasonal foods for obtaining good Role of diets in treating illnesses such as fever,
anaemia, diarrhea, hypertension and diabetes.

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 Suggestions for modification in diets for kitchen features, use of work simplification
invalids and convalescents, keeping in mind techniques.
the health status, likes and dislikes and cultural
(iii) Safety in kitchen
habits.
Use of proper materials for floors and walls,
4. Food preservation and storage
avoiding sharp edges on counters and proper
(i) Causes of food spoilage, advantage of food storage for equipments, especially for sharp
preservation, principles of food preservation instruments like knives.
Factors for food spoilage: internal and 6. Kitchen hygiene
environmental factors (micro-organisms,
(i) Food hygiene, food handlers and the food
enzymes and insects); prevention or delay of
stuffs
self-decomposition of food and of microbial
decomposition; advantages of food Rules for maintaining hygienic conditions in
preservation. Principles involved in food the kitchen and importance of personal
preservation. hygiene of food handlers for providing clean
food to the family members.
(ii) Long term and short term preservation
methods at home – milk and milk products, (ii) Food sanitation
egg, meat, fish, vegetables and fruits Importance of food sanitation; related diseases
Methods for preserving foods at home – such as diarrhoea, cholera and dysentery. Role
refrigeration, deep freezing, dehydration, of proper/uncontaminated water supply.
pickling, salting, preparing squashes, juices (iii) General cleanliness of kitchen
and jams using chemical preservatives; storing
garden produce. Regular (daily, weekly, monthly,
yearly/seasonal) cleaning, ways and the
(iii) Commercial methods for preserving foods – materials to be used for maintaining kitchen
canning, pasteurisation and cold storage hygiene, especially on the floors and the
Hygienic and proper storage of various food storage places.
items at commercial levels for future use,
(iv) Disposal of kitchen waste
reducing costs and providing variety in the
diets. Proper procedure to be adopted for the
disposal of solid and liquid waste; care of bins,
5. Kitchen planning sink and drains, importance of good
(i) Types of kitchen and work centres ventilation.
Types of kitchen layouts: one wall, two wall, U- (v) Household pests
shaped, broken U-shaped and L-shaped Care of food from food polluters such as
kitchens; modular kitchen; detailed study on cockroaches, ants, lizards and rodents, careful
the four main work centres – preparation, use of insecticide and pesticides at home. The
cooking, washing, and serving. Knowledge of topic creates an awareness of cleanliness
the basic requirements of the planned kitchen within the kitchen and outside, aiming for a
layouts, fixtures, equipments and inter-space cleaner and safer environment during food
relationship to provide efficient utilisation of preparations and storage.
space and to avoid fatigue.
7. Kitchen equipment
(ii) Factors to be considered while planning a
kitchen (i) Basic equipment for food preparation and
cooking
Contribution of proper lighting, water supply,
ventilation, ceiling, floor, walls, storage Detailed study of materials used in cooking
fixtures and other necessary cooking items for utensils, cutting devices, and stirring
convenient, comfortable and labour saving equipments – selection and care of pressure
cookers and pans, microwave oven, non-stick

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 cookware, plastic-ware, microwave-proof 3. Planning and preparation of meals for different
cookware. Precautions to be followed while types of people on different occasions.
using them to maintain cleanliness and
4. Mixing and baking bread, cakes, patties, etc.
maximum safety in the kitchen.
5. Practice in the preparation of salads, pickles, juices,
(ii) Equipments for serving.
puddings, sweets, biscuits, etc.
Features to be kept in mind while choosing
6. Mixing and making chapatis, nans, etc.
them: cost, easy to handle, safety, durability,
utility, size, design and aesthetics. Care, 7. Practice in preparation of squash, jam, etc.
cleaning and storage of these equipments. 8. Nutritive and healthy cooking.
(iii) Table setting and table service Final Test
Detailed study of the various table services, In addition to the practical work, the candidates will be
such as formal, informal, and buffet. tested in the planning and preparation of a meal by the
External Examiner.
PART 2: INTERNAL ASSESSMENT EVALUATION
To be assessed internally by the school - 100 Marks The assignments/project work are to be evaluated by
Practical Work in Cookery the subject teacher and by an External Examiner. The
External Examiner may be a teacher nominated by the
Candidates will be required to do practical work in one
Head of the school, who could be from the faculty, but
or more aspects of cookery. The teacher is free to assess
not teaching the subject in the section/class. For
the practical work either on the basis of continuous
example, a Home Science teacher of Class VIII may be
assessment or on the basis of periodical tests.
deputed to be an External Examiner for Class X
The minimum number of assignments for each projects.
academic year
The Internal Examiner and the External Examiner will
Class IX - Five practical oriented assignments as assess the assignments independently.
prescribed by the teacher.
Award of Marks (100 Marks)
Class X - Five practical oriented assignments as
Subject Teacher (Internal Examiner) 50 marks
prescribed by the teacher.
External Examiner 50 marks
Suggested Assignments
The total marks obtained out of 100 are to be sent to the
1. The merits, use and care of various types of kitchen
Council by the Head of the school.
equipment and utensils.
The Head of the school will be responsible for the
2. Cooking processes: boiling, frying, steaming,
online entry of marks on the Council’s CAREERS
baking, grilling, and stewing.
portal by the due date.

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