Cookery (English Medium) ICSE Class 10 CISCE Syllabus 2024-25

Advertisements

CISCE ICSE Class 10 Cookery Syllabus - Free PDF Download

CISCE Syllabus 2024-25 ICSE Class 10 : The CISCE ICSE Class 10 Cookery Syllabus for the examination year 2024-25 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 2024-25 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 2024-25 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 2024-25 With Marking Scheme

#Unit/TopicWeightage
C  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 
CC  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 
CCC  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 
CD  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 
D  Kitchen Planning 
501  Types of Kitchen and Work Centres 
502  Factors to Be Considered While Planning a Kitchen 
503  Safety in Kitchen 
DC  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 
DCC  Kitchen Equipment 
701  Basic Equipment for Food Preparation and Cooking 
702  Equipments for Serving 
703  Table Setting and Table Service 
 Total -
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
Advertisements
Share
Notifications



      Forgot password?
Use app×