CISCE ICSE Class 10 Cookery Syllabus - Free PDF Download
CISCE Syllabus 2026-27 ICSE Class 10 : The CISCE ICSE Class 10 Cookery Syllabus for the examination year 2026-27 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 2026-27 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 2026-27 is below.
Academic year:
CISCE ICSE Class 10 Cookery Revised Syllabus
CISCE ICSE Class 10 Cookery Course Structure 2026-27 With Marking Scheme
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Syllabus
1: Choice and Cost of Seasonal Foods: Merits and Intelligent Use of Convenience Foods
CISCE ICSE Class 10 Cookery Syllabus
1.01 Choice and Cost of Seasonal Foods
1.02 Choice and Purchase of Perishables, Semiperishables and Non-perishables and Their Hygienic Storage
1.03 Use of Convenient Foods, Such as Tinned, Packed, Frozen and Processed Foods
2: Meal Planning and Balanced Diets: Use of Five Food Groups as Suggested by Icmr
CISCE ICSE Class 10 Cookery Syllabus
2.01 Objectives of Meal Planning
2.02 Psychological Aspects of Food Planning
2.03 Planning Meals for Various Age Groups
3: Therapeutic Diets and Planning Meals
CISCE ICSE Class 10 Cookery Syllabus
3.01 Definition of Diet Therapy, Reasons for Using Therapeutic Diets, and Types of Therapeutic Diets.
3.02 Obesity: Causes and Diet Therapy
3.03 Planning Meals for the Invalids and Convalescents
4: Food Preservation and Storage
CISCE ICSE Class 10 Cookery Syllabus
4.01 Causes of Food Spoilage, Advantage of Food Preservation, Principles of Food Preservation
4.02 Long Term and Short Term Preservation Methods at Home – Milk and Milk Products, Egg, Meat, Fish, Vegetables and Fruits
4.03 Commercial Methods for Preserving Foods – Canning, Pasteurisation and Cold Storage
5: Kitchen Planning
CISCE ICSE Class 10 Cookery Syllabus
5.01 Types of Kitchen and Work Centres
5.02 Factors to Be Considered While Planning a Kitchen
5.03 Safety in Kitchen
6: Kitchen Hygiene
CISCE ICSE Class 10 Cookery Syllabus
6.01 Food Hygiene, Food Handlers and the Food Stuffs
6.02 Food Sanitation
6.03 General Cleanliness of Kitchen
6.04 Disposal of Kitchen Waste
6.05 Household Pests
7: Kitchen Equipment
CISCE ICSE Class 10 Cookery Syllabus
7.01 Basic Equipment for Food Preparation and Cooking
7.02 Equipments for Serving
7.03 Table Setting and Table Service
