ICSE Class 9 Syllabus 2028 Cookery

ICSE
INDIAN CERTIFICATE OF
SECONDARY EDUCATION
EXAMINATION
YEAR 2028

COOKERY
(69)

Developed by:
Research, Development and Curriculum Division (RDCD)
CISCE

January 2026
____________________________________________________________________________________________

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COOKERY (69)

Aims:
1. To acquire the knowledge of the terms, facts, concepts and principles required for cooking.
2. To develop an understanding of the basic methods of cooking.
3. To acquire skills related to:
(a) Selecting and preparing nutritive foods for the family.
(b) Planning and providing balanced meals for the members of the family.
(c) Preparing menus and cooking food for the family.

CLASS IX
There will be one paper of two hours duration carrying 100 marks and Internal Assessment of 100 marks.
PART 1: THEORY - 100 marks
1. The Nutritive Value of Foods
(a) Introduction to food and its role in providing adequate nutrition and in maintaining good health.
Explaining the relationship between food and health is an important consideration while preparing meals
for the family. Basic knowledge on food, good nutrition and health will help create an awareness
regarding the necessity for developing healthy food habits. Definition of these terms and their relationship
between food and health should be dealt with in this topic.
(b) Food and nutrients; basic food groups as suggested by ICMR
Listing the nutrients provided by food should be dealt with in this topic. Creating awareness about the
nutrients and their food sources will lay a foundation to ensure they are well preserved and not lost while
preparing meals.
(c) Study of the following nutrients provided by food: Carbohydrates, Proteins, Fats and Lipids, Vitamins
(A, C, D, E and K, Thiamine, Riboflavin and Niacin), Minerals (Calcium, Phosphorous, Iron and Iodine).
Chemical structure, classification, functions and food sources of these nutrients. Knowledge of deficiency
disorders such as protein-calorie malnutrition, Kwashiorkor, night blindness, rickets, osteomalacia,
scurvy, and pellagra.
Studying each aspect of the various nutrients present in food enables a scientific understanding of their
significant role in maintaining good health. Such knowledge is important for the inculcation of right food
habits, proper food management and avoiding food fads and eating disorders among young adults.
Analysis of such food habits will help in dealing with problems associated with being undernourished,
underweight or overweight.

2. Basic methods of Cookery and Principles involved
(a) Need for cooking and principles of cookery: basic terminology used in cooking
This topic gives an introduction to the importance of cooking food and the corresponding principles
involved. Knowledge of the principles involved will give an understanding on how best to use the cooking
methods so that the cooked food is digestible, palatable and presentable. Understanding the use of right
terminologies at the various stages of cooking methods help in developing the right cooking skills.
(b) Basic methods of cookery: boiling, steaming, cooking under pressure, stewing, baking, frying, grilling;
advantages and disadvantages of these methods of cooking; precautions to be observed.

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A brief description of these cooking methods, their advantages and disadvantages will help in creating
awareness about the correct choice of a method for cooking a particular food item. Understanding the
correct procedure is important for getting the ideal final product, preservingtheir nutritive value. The
various methods of preparation of food and their suitability for various food items and the precautions to
be taken to avoid over or under cooking are to be emphasised. The topic should also cover the need for
safety in food handling procedures.

3. Methods of preparing and cooking food to preserve nutritive properties and to improve flavour
(a) Guidelines to be followed while cooking food: to preserve the nutritive values, make them available to
the person consuming it and improve the flavour.
A brief account of the do’s and don’ts during the process of handling and cooking food enables a learner
to adopt correct eating habits. The relationship between the way the food is cooked, and its consumption
is an important consideration and needs to be drawn out for creating right food habits.
(b) Methods of enhancing food values: sprouting and germinating, malting, fortification, combination,
fermentation, and par- boiling.
Explanation on how the nutritive values of food can be enhanced through various methods need to be
generated specially during situations like food scarcity and non-seasonal unavailability. Also, it can help
in providing the knowledge on the special needs of people whose requirements with respect to specific
nutrient contents in their diets vary.
(c) Use of spices, leavening agents, tendering agents, thickening agents: importance of garnishing and use of
herbs.
Knowledge of these terms can aid in modifying food consistency, texture and flavour to improve food
acceptability and absorption of nutrients.

4. Physical changes in food during cooking
(a) Food components and major constituents: carbohydrates, protein, fats and inorganic mineral components.
An understanding of the properties of the major food components and the changes that occur during the
handling, processing and cooking processes is an important factor in making the right choice of a cooking
method for each type of food. A brief discussion on these will enable a student to understand and carry
out the appropriate cooking method to obtain an acceptable final product while preserving the nutritive
contents.
(b) Effect of cooking (heat) on cereal foods (rice and wheat), meat, egg, milk, pulses, sugar, fruits and
vegetables; role of acids and enzymes.
Understanding the properties of these food items and the changes that occur during cooking process is
necessary to adopt healthy cooking practices and the care to be taken to preserve their consistency,
texture, colour (pigments), flavour and nutritive values. Role of acids and enzymes in modifying the
texture, flavour and nutrient contents of food items need to be emphasised.
Note: Existing terms and conditions on the conduct of exams and internal assessments can remain as such.

PART 2: INTERNAL ASSESSMENT
To be assessed internally by the school - 100 Marks
Please note the guidelines for internal assessment as given for Class X.

ICSE Examination Year 2028

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