ICSE Syllabus Class 10 Cookery

Introduction to ICSE Syllabus Class 10 Cookery 

ICSE Syllabus Class 10 Cookery is divided into three parts. Students are given a total of seven subjects for the Examination. Group C contains optional issues, among which students will have to select one topic. Cooking is also one of the optional subjects under group C. Students will find the complete ICSE Syllabus Class 10 Cookery on the Extramarks website. This module helps students know different facts, terms, methods, and cookery concepts. 

The study of this subject will assist students interested in understanding the basic concepts of cooking. Students can plan and execute a balanced nutritional diet for themselves and their family members. Students will also get to know the health benefits of various cooked foods.

ICSE Syllabus Class 10 Cookery: Overview

The curriculum is bifurcated into two sections. 

  • Section one: Theory
  • Section two: Internal Assessment 

Both of these sections have an equal share of marks. The theory part consists of two parts. 

  • Part A includes objective type questions that cover the complete module of cookery class 10. 
  • Part B requires an extended illustration of answerable questions. But there will only be a few questions in part B. Students have to select a total of four questions from this part. 

At the time of internal assessment, students have to perform practical tests.

Five practical assessments will check the skills and knowledge of students in cookery. Students will be evaluated by an external supervisor as well. The external supervisor will examine their understanding of planning and preparing food. The work shall be assessed by both the subject teacher of the school and the external supervisor. The internal teacher will evaluate 50 marks. However, an external supervisor shall give the other 50% marks. The Head of the school does the final entry of the marks. 

ICSE Syllabus Class 10 Cookery: Semesters 1 & 2

Semester 1


Semester 2


Unit No. Name of the Unit Unit No. Name of the Unit
1. Choice & cost of seasonal foods: merits and intelligent use of Convenience Foods (Complete Unit) 4. Kitchen Planning (Complete Unit)
2. Meal Planning and Balanced Diets: use of five Food Groups as suggested by ICMR (Complete Unit) 5. Kitchen Hygiene (Complete Unit)
3. Therapeutic Diets and Planning Meals (Complete Unit) 6. Kitchen Equipment (Complete Unit)

A brief explanation of the ICSE Syllabus Class 10 Cookery:

ICSE Syllabus Class 10 Cookery is bifurcated into two sections. Section one consists of theoretical Examination, and the other section consists of internal assessment.

Theoretical Examination Syllabus:

Use of frozen/canned foods: This section consists of topics about selecting the right seasonal foods rich in nutrition and low in price. Are the costs of foods related to their nutritional values? Suggesting reasonable substitutes for expensive food items, e.g. green leafy vegetables, amla, guava etc. Students have to know about hygienic storage and usage of perishable, non-perishable food, and semi-perishable food. This section informs about the use of frozen foods and processed foods.

Reading labels of processed and packed foods for their brand name, shelf life, trademark, food standard/quality marks such as ISI, FPO and Agmark for the right choice of foods, dates of manufacture and expiry. Motivation to use convenience foods sparingly and use more fresh seasonal foods to obtain good nutrient values and avoid preservatives in diets.  

Meal Planning and Balanced Diet

It includes information about preparing a personalised balanced diet and using five groups of food as suggested by ICMR as mentioned below:

  • Purpose of meal planning and importance of factors like balanced diet (age, gender, occupation and health status), climatic conditions, selecting nutritional rich and reasonable foods within these five food sections, seasonal variations in the diets, storage space, etc.
  • Food planning’s psychological factors of food planning like dislikes, mental stability due to stress, food fads, and traditional and cultural influences on meal planning. Planning meals during festivals, special occasions and unexpected visitors. 
  • Planning meals for different age groups, preparing balanced meals according to ICMR nutrient allowances for nursery school kids, school-going children, special needs of teenagers and the elderly, and pregnant and lactating women. 
  • Therapeutic (Restricted) 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. 
  • Brief foundation on dietetics and diet therapy; different types of diets-liquid, semi-liquid, solid and soft diets; treating various illnesses through diets at home under the proper guidance of a certified medical practitioner /nutritionist. Efforts are to be made to include variety and innovation by dIussing different trial diets.
  • Obesity: causes and diet therapy, factors that lead to obesity, the role of proper dieting habits, the right choice of food, exercise and good meal pattern. Importance of diet counselling.
  • The proper role of diets in treating illnesses such as fever, anaemia, diarrhoea, hypertension and diabetes. Suggestions for classification in diets for invalids and valid, Knowing the health status, likes and dislikes and cultural habits.
  • Food Preparation and its Storage: This part includes information about food storage benefits and various ways to store food.
  • Kitchen Planning: This section consists of information about kitchen types, proper kitchen planning, essential pieces of kitchen equipment, and a detailed study of table service.

More information on Home Science Kitchen:

These can be kitchen and work centres and layouts: one wall, two walls, U-shaped, broken U-shaped and L-shaped kitchens; modular kitchens. A complete study on the four main work centres – preparation, cooking, washing, and serving. Understanding of the necessities of the planned kitchen layouts.

Components to be considered while planning a kitchen, including the contribution of proper lighting, water supply, ventilation, ceiling, floor, walls, use of work simplification methods, store fixtures, and other necessary cooking items for convenient, comfortable labour-saving kitchen features.

Safety in the kitchen using proper materials for floors and walls, avoiding sharp edges on counters and adequate storage for equipment, especially for sharp instruments like knives. 

Kitchen Hygiene

This part consists of food sanitation, food hygiene, basic guidelines of kitchen hygiene, disposal of kitchen waste and household pests.

General cleanliness of the kitchen regularly. Cleaning daily, weekly, monthly, yearly/seasonal, ways and the substance used for maintaining kitchen hygiene and basically of the flooring and the places of storage.

Household insects. Care for food from food contamination such as cockroaches, lizards, rodents, and ants. Careful use of insecticides and pesticides at home. The subject creates an awareness of cleanliness within the kitchen and outside, aiming for a cleaner and safer environment during food preparations and storage.  

Kitchen Equipment

This part consists of information about various essential and safe pieces of equipment in the kitchen and their proper usage. Vital appliances in preparing food and detailed study of cooking with materials used in cooking using utensils, cutting devices, and stirring equipment. Selection and care of pressure cookers and pans, microwave ovens, non-stick cookware, plasticware, and microwave-proof cooking appliances. Safety measures are to be taken while using them to maintain cleanliness and maximum safety in the kitchen. 

ICSE Syllabus Class 10 Cookery: Internal Assessment

The school evaluates the Internal assessment. It carries 100 marks encompassing all the practical work in cooking. The students will be required to achieve practical work resulting in at least one part of cooking. The instructor or the supervisor has the freedom to assess the practical work either based on a continuous assessment or based on a quarterly or daily test. The minimum number of practical assignments for each year in Class 10 is five.

ICSE Syllabus Class 10 Cookery: Chapter Weightage

The ICSE Syllabus Class 10 Cookery is divided into two sections. The total score for this subject is 200, which is equally bifurcated between the two sections. The theoretical topics carry 100 marks, and the internal assessment includes 100 marks. The marking scheme depends on five crucial things: planning, efficiency, time management, quality, and arrangement. Students can secure the highest score if they follow these five guidelines proactively:

Some of the ICSE class 10 Proposed Assignments are:

  1. The benefits and the use and care of various kitchen hardware and appliances. 
  2. Cooking procedure: bubbling, browning, steaming, baking, barbecuing, and stewing. 
  3. Arranging and planning food for different types of individual people at numerous events. 
  4. Mixing and baking bread, cakes, patties, and so on. 
  5. Practice in the form of planning plates with mixed greens, pickles, juices, puddings, desserts, bread rolls, etc. 
  6. Blending and making chapatis, nans, and so on.
  7. Practising the arrangement of squash, jam, and so forth 
  8. Nutritive and sound cooking.

The students will have to do practical assignments on one or more cooking features. They will be given a minimum of five projects throughout the academic year.

ICSE Syllabus Class 10 Cookery: Important Links

Students can also check the updated study materials for the ICSE Syllabus Class 10 Cookery from the Extramarks website.

Students can access those additional study materials by clicking on the links mentioned below:  

ISC & ICSE Syllabus

ICSE Solutions

ICSE Sample Question Papers

ICSE Important Questions

ICSE Question Paper

ICSE Syllabus Class 10 Cookery: Criteria and Assessment

To shine in this subject following are the expectations from students by the evaluator:

  1. Follow the inquiry set and purposely communicate the work procedure.
  2. It is essential to take care of parts of the inquiry set and particularly fit them inside the required time subtly. 
  3. Fantastic presentation of manipulative abilities: particularly managing a research centre circumstance productively, essential for all intents and purposes. 
  4. Quality created with extraordinary inquiry knowledge is essential to high expectations.

ICSE Syllabus Class 10 Cookery: Semesters 1 & 2

Semester 1


Semester 2


Unit No. Name of the Unit Unit No. Name of the Unit
1. Choice & cost of seasonal foods: merits and intelligent use of Convenience Foods (Complete Unit) 4. Kitchen Planning (Complete Unit)
2. Meal Planning and Balanced Diets: use of five Food Groups as suggested by ICMR (Complete Unit) 5. Kitchen Hygiene (Complete Unit)
3. Therapeutic Diets and Planning Meals (Complete Unit) 6. Kitchen Equipment (Complete Unit)

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FAQs (Frequently Asked Questions)

1. What is the theoretical part of the ICSE Syllabus Class 10 Cookery?

The theory part has two sections. Section A consists of objective type questions that cover the complete Syllabus of cookery Class 10. 

Section B is an extended explanatory answer type area. There shall be a few questions in section B. Students will have to select a total of four questions from this section.

2. Is there any grading system? How is it done in the cookery Class 10 ICSE?

Yes, a grading system is in the ICSE Syllabus Class 10 Cookery. It is as follows:

  • Grade 1: 4 marks on each criterion
  • Grade 2: 3 marks on each criterion
  • Grade 3: 2 marks on each criterion
  • Grade 4: 1 marks on each criterion
  • Grade 5: 0 marks on each criterion

Students are given grades on the following five criteria: Planning, Efficiency, Working to time plan Manipulation,  Quality produced, and Appearance/ Arrangement.