CISCE ICSE Class 10 Cookery Syllabus - Free PDF Download
CISCE Syllabus 2025-26 ICSE Class 10 : The CISCE ICSE Class 10 Cookery Syllabus for the examination year 2025-26 has been released by the Council for the Indian School Certificate Examinations, CISCE. The board will hold the final examination at the end of the year following the annual assessment scheme, which has led to the release of the syllabus. The 2025-26 CISCE ICSE Class 10 Cookery Board Exam will entirely be based on the most recent syllabus. Therefore, students must thoroughly understand the new CISCE syllabus to prepare for their annual exam properly.
The detailed CISCE ICSE Class 10 Cookery Syllabus for 2025-26 is below.
Academic year:
CISCE ICSE Class 10 Cookery Revised Syllabus
CISCE ICSE Class 10 Cookery and their Unit wise marks distribution
CISCE ICSE Class 10 Cookery Course Structure 2025-26 With Marking Scheme
Advertisements
Advertisements
Advertisements
Syllabus
CISCE ICSE Class 10 Cookery Syllabus for Chapter 100: Choice and Cost of Seasonal Foods: Merits and Intelligent Use of Convenience Foods
101 Choice and Cost of Seasonal Foods
102 Choice and Purchase of Perishables, Semiperishables and Non-perishables and Their Hygienic Storage
103 Use of Convenient Foods, Such as Tinned, Packed, Frozen and Processed Foods
CISCE ICSE Class 10 Cookery Syllabus for Chapter 200: Meal Planning and Balanced Diets: Use of Five Food Groups as Suggested by Icmr
201 Objectives of Meal Planning
202 Psychological Aspects of Food Planning
203 Planning Meals for Various Age Groups
CISCE ICSE Class 10 Cookery Syllabus for Chapter 300: Therapeutic Diets and Planning Meals
301 Definition of Diet Therapy, Reasons for Using Therapeutic Diets, and Types of Therapeutic Diets.
302 Obesity: Causes and Diet Therapy
303 Planning Meals for the Invalids and Convalescents
CISCE ICSE Class 10 Cookery Syllabus for Chapter 400: Food Preservation and Storage
401 Causes of Food Spoilage, Advantage of Food Preservation, Principles of Food Preservation
402 Long Term and Short Term Preservation Methods at Home – Milk and Milk Products, Egg, Meat, Fish, Vegetables and Fruits
403 Commercial Methods for Preserving Foods – Canning, Pasteurisation and Cold Storage
CISCE ICSE Class 10 Cookery Syllabus for Chapter 500: Kitchen Planning
501 Types of Kitchen and Work Centres
502 Factors to Be Considered While Planning a Kitchen
503 Safety in Kitchen
CISCE ICSE Class 10 Cookery Syllabus for Chapter 600: Kitchen Hygiene
601 Food Hygiene, Food Handlers and the Food Stuffs
602 Food Sanitation
603 General Cleanliness of Kitchen
604 Disposal of Kitchen Waste
605 Household Pests
CISCE ICSE Class 10 Cookery Syllabus for Chapter 700: Kitchen Equipment
701 Basic Equipment for Food Preparation and Cooking
702 Equipments for Serving
703 Table Setting and Table Service
