ICSE Class 9 Syllabus 2027 Cookery

ICSE YEAR 2027

INDIAN CERTIFICATE OF
SECONDARY EDUCATION
EXAMINATION

COOKERY
(69)

February 2025
____________________________________________________________________________________________

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Catering to the needs of the children.
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and practices.
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experience.
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aspirations.

COOKERY (69)
Aims: • Selecting and preparing nutritive foods for
1. To acquire the knowledge of the terms, facts, the family.
concepts and principles required for cooking. • Planning and providing balanced meals for
2. To develop an understanding of the basic methods the members of the family.
of cooking. • preparing menus and cooking food for the
3. To acquire skills related to: family.

CLASS IX
There will be one paper of two hours duration carrying malnutrition, Kwashiorkor, night blindness,
100 marks and Internal Assessment of 100 marks. rickets, osteomalacia, scurvy, and pellagra.
PART 1: THEORY - 100 marks Studying each aspect of the various nutrients
present in food enables a scientific
1. The Nutritive Value of Foods understanding of their significant role in
(i) Introduction to food and its role in providing maintaining good health. Such knowledge is
adequate nutrition and in maintaining good important for the inculcation of right food
health. habits, proper food management and avoiding
food fads and eating disorders among young
Explaining the relationship between food and adults. Analysis of such food habits will help in
health is an important consideration while dealing with problems associated with being
preparing meals for the family. Basic undernourished, underweight or overweight.
knowledge on food, good nutrition and health
will help create an awareness regarding the 2. Basic methods of Cookery and Principles
necessity for developing healthy food habits. involved
Definition of these terms and their relationship (i) Need for cooking and principles of cookery:
between food and health should be dealt with basic terminology used in cooking
in this topic.
This topic gives an introduction to the
(ii) Food and nutrients; basic food groups as importance of cooking food and the
suggested by ICMR corresponding principles involved.
Listing the nutrients provided by food should Knowledge of the principles involved will give
be dealt with in this topic. Creating awareness an understanding on how best to use the
about the nutrients and their food sources will cooking methods so that the cooked food is
lay a foundation to ensure they are well digestible, palatable and presentable.
preserved and not lost while preparing meals. Understanding the use of right terminologies
at the various stages of cooking methods help
(iii) Study of the following nutrients provided by in developing the right cooking skills.
food: Carbohydrates, Proteins, Fats and Lipids,
Vitamins (A, C, D, E and K, Thiamine, (ii) Basic methods of cookery: boiling, steaming,
Riboflavin and Niacin), Minerals (Calcium, cooking under pressure, stewing, baking,
Phosphorous, Iron and Iodine). frying, grilling; advantages and disadvantages
Chemical structure, classification, functions of these methods of cooking; precautions to be
and food sources of these nutrients. Knowledge observed.
of deficiency disorders such as protein-calorie

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A brief description of these cooking methods, Knowledge of these terms can aid in modifying
their advantages and disadvantages will help food consistency, texture and flavour to
in creating awareness about the correct improve food acceptability and absorption of
choice of a method for cooking a particular nutrients.
food item. Understanding the correct
procedure is important for getting the ideal 4. Physical changes in food during cooking
final product, preserving their nutritive value. (i) Food components and major constituents:
The various methods of preparation of food carbohydrates, protein, fats and inorganic
and their suitability for various food items and mineral components.
the precautions to be taken to avoid over or
under cooking are to be emphasised. The An understanding of the properties of the
topic should also cover the need for safety in major food components and the changes that
food handling procedures. occur during the handling, processing and
cooking processes is an important factor in
3. Methods of preparing and cooking food to making the right choice of a cooking method
preserve nutritive properties and to improve for each type of food. A brief discussion on
flavour these will enable a student to understand and
carry out the appropriate cooking method to
(i) Guidelines to be followed while cooking food: obtain an acceptable final product while
to preserve the nutritive values, make them preserving the nutritive contents.
available to the person consuming it and
improve the flavour. (ii) Effect of cooking (heat) on cereal foods (rice
and wheat), meat, egg, milk, pulses, sugar,
A brief account of the do’s and don’ts during fruits and vegetables; role of acids and
the process of handling and cooking food enzymes.
enables a learner to adopt correct eating
habits. The relationship between the way the Understanding the properties of these food
food is cooked, and its consumption is an items and the changes that occur during
important consideration and needs to be drawn cooking process is necessary to adopt healthy
out for creating right food habits. cooking practices and the care to be taken to
preserve their consistency, texture, colour
(ii) Methods of enhancing food values: sprouting
(pigments), flavour and nutritive values. Role
and germinating, malting, fortification,
of acids and enzymes in modifying the texture,
combination, fermentation, and par- boiling.
flavour and nutrient contents of food items
Explanation on how the nutritive values of food need to be emphasised.
can be enhanced through various methods
need to be generated specially during Note: Existing terms and conditions on the conduct of
situations like food scarcity and non-seasonal exams and internal assessments can remain as such.
unavailability. Also, it can help in providing
the knowledge on the special needs of people PART 2: INTERNAL ASSESSMENT
whose requirements with respect to specific To be assessed internally by the school - 100 Marks
nutrient contents in their diets vary.
(iii) Use of spices, leavening agents, tendering Please note the guidelines for internal assessment as
agents, thickening agents: importance of given for Class X.
garnishing and use of herbs.

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Class X
There will be one paper of two hours duration carrying 2. Meal planning and balanced diets: use of five
100 marks and Internal Assessment of 100 marks. food groups as suggested by ICMR
PART 1: THEORY - 100 marks (i) Objectives of meal planning

1. Choice and cost of seasonal foods: merits and Importance of factors like balanced diet (age,
intelligent use of convenience foods gender, occupation and health status), climatic
conditions, choosing nutritionally rich but
(i) Choice and cost of seasonal foods economical foods within the five food groups,
Detailed study of food guides for proper storage space, seasonal variations in the diets,
selection and the use of seasonal foods to etc.
ensure good nutrition. Advantages of seasonal (ii) Psychological aspects of food planning
foods - during season, foods are rich in
nutrients and of low cost. Is the cost of foods Likes and dislikes, state of mind due to stress,
related to their nutritional values? Suggestion food fads, traditional and cultural influences
of cheaper substitutes for expensive food items, on meal planning. Planning meals for festivals,
e.g. green leafy vegetables, amla, guava etc. special occasions and unexpected visitors.

(ii) Choice and purchase of perishables, semi- (iii) Planning meals for various age groups
perishables and non-perishables and their Planning balanced meals according to ICMR
hygienic storage nutrient allowances for pre-school, school
Economical shopping: shopping at going children, special needs of adolescents
supermarkets, wholesale outlets, retail shops, and the elderly, pregnant and lactating women.
street vendors – merits and demerits. Provision
for hygienic storage of perishables, semi- 3. Therapeutic diets and planning meals
perishables and non-perishables and use of (i) Definition of diet therapy, reasons for using
minimum resources for maximum benefit in therapeutic diets, and types of therapeutic
limited food budgets. diets.
(iii) Use of convenient foods, such as tinned, Brief foundation on dietetics and diet therapy;
packed, frozen and processed foods types of diets – liquid, semi-liquid, solid and
Merits and demerits of using convenience soft; treating illnesses through diets at home
foods in diets; factors for selection of foods – under the proper guidance of a medical
variety and labour and time saving. Reading practitioner /nutritionist. Efforts are to be
labels of packed convenient foods for brand made to incorporate variety and ingenuity
name, trademark, shelf life, dates of through a discussion on various sample diets.
manufacture and expiry, food standard/quality (ii) Obesity: causes and diet therapy
marks such as ISI, FPO and Agmark for right
Factors leading to obesity, role of proper
choice of foods. Encouraging the use of
dieting habits, right choice of food, exercise
convenience foods sparingly and use more of
and proper meal pattern. Significance of diet
fresh seasonal foods for obtaining good
nutrient values and avoiding preservatives in counselling.
diets. (iii) Planning meals for the invalids and
convalescents
Role of diets in treating illnesses such as fever,
anaemia, diarrhea, hypertension and diabetes.
Suggestions for modification in diets for

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invalids and convalescents, keeping in mind kitchen features, use of work simplification
the health status, likes and dislikes and cultural techniques.
habits.
(iii) Safety in kitchen
4. Food preservation and storage
Use of proper materials for floors and walls,
(i) Causes of food spoilage, advantage of food avoiding sharp edges on counters and proper
preservation, principles of food preservation storage for equipments, especially for sharp
instruments like knives.
Factors for food spoilage: internal and
environmental factors (micro-organisms, 6. Kitchen hygiene
enzymes and insects); prevention or delay of
(i) Food hygiene, food handlers and the food
self-decomposition of food and of microbial
stuffs
decomposition; advantages of food
preservation. Principles involved in food Rules for maintaining hygienic conditions in
preservation. the kitchen and importance of personal
hygiene of food handlers for providing clean
(ii) Long term and short term preservation
food to the family members.
methods at home – milk and milk products,
egg, meat, fish, vegetables and fruits (ii) Food sanitation
Methods for preserving foods at home – Importance of food sanitation; related diseases
refrigeration, deep freezing, dehydration, such as diarrhoea, cholera and dysentery. Role
pickling, salting, preparing squashes, juices of proper/uncontaminated water supply.
and jams using chemical preservatives; storing (iii) General cleanliness of kitchen
garden produce.
Regular (daily, weekly, monthly,
(iii) Commercial methods for preserving foods – yearly/seasonal) cleaning, ways and the
canning, pasteurisation and cold storage materials to be used for maintaining kitchen
Hygienic and proper storage of various food hygiene, especially on the floors and the
items at commercial levels for future use, storage places.
reducing costs and providing variety in the (iv) Disposal of kitchen waste
diets.
Proper procedure to be adopted for the
5. Kitchen planning disposal of solid and liquid waste; care of bins,
(i) Types of kitchen and work centres sink and drains, importance of good
ventilation.
Types of kitchen layouts: one wall, two wall, U-
shaped, broken U-shaped and L-shaped (v) Household pests
kitchens; modular kitchen; detailed study on Care of food from food polluters such as
the four main work centres – preparation, cockroaches, ants, lizards and rodents, careful
cooking, washing, and serving. Knowledge of use of insecticide and pesticides at home. The
the basic requirements of the planned kitchen topic creates an awareness of cleanliness
layouts, fixtures, equipments and inter-space within the kitchen and outside, aiming for a
relationship to provide efficient utilisation of cleaner and safer environment during food
space and to avoid fatigue. preparations and storage.
(ii) Factors to be considered while planning a 7. Kitchen equipment
kitchen
(i) Basic equipment for food preparation and
Contribution of proper lighting, water supply, cooking
ventilation, ceiling, floor, walls, storage
fixtures and other necessary cooking items for Detailed study of materials used in cooking
convenient, comfortable and labour saving utensils, cutting devices, and stirring
equipments – selection and care of pressure

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cookers and pans, microwave oven, non-stick 3. Planning and preparation of meals for different
cookware, plastic-ware, microwave-proof types of people on different occasions.
cookware. Precautions to be followed while
4. Mixing and baking bread, cakes, patties, etc.
using them to maintain cleanliness and
maximum safety in the kitchen. 5. Practice in the preparation of salads, pickles, juices,
puddings, sweets, biscuits, etc.
(ii) Equipments for serving.
6. Mixing and making chapatis, nans, etc.
Features to be kept in mind while choosing
them: cost, easy to handle, safety, durability, 7. Practice in preparation of squash, jam, etc.
utility, size, design and aesthetics. Care,
8. Nutritive and healthy cooking.
cleaning and storage of these equipments.
Final Test
(iii) Table setting and table service
In addition to the practical work, the candidates will be
Detailed study of the various table services, tested in the planning and preparation of a meal by the
such as formal, informal, and buffet. External Examiner.

EVALUATION
PART 2: INTERNAL ASSESSMENT
The assignments/project work are to be evaluated by
To be assessed internally by the school - 100 Marks the subject teacher and by an External Examiner. The
Practical Work in Cookery External Examiner may be a teacher nominated by the
Head of the school, who could be from the faculty, but
Candidates will be required to do practical work in one not teaching the subject in the section/class. For
or more aspects of cookery. The teacher is free to assess example, a Home Science teacher of Class VIII may be
the practical work either on the basis of continuous deputed to be an External Examiner for Class X
assessment or on the basis of periodical tests. projects.
The minimum number of assignments for each The Internal Examiner and the External Examiner will
academic year assess the assignments independently.
Class IX - Five practical oriented assignments as Award of Marks (100 Marks)
prescribed by the teacher.
Subject Teacher (Internal Examiner) 50 marks
Class X - Five practical oriented assignments as
prescribed by the teacher. External Examiner 50 marks

Suggested Assignments The total marks obtained out of 100 are to be sent to
CISCE by the Head of the school.
1. The merits, use and care of various types of kitchen
equipment and utensils. The Head of the school will be responsible for the
online entry of marks on CISCE’s CAREERS portal by
2. Cooking processes: boiling, frying, steaming, the due date.
baking, grilling, and stewing.

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INTERNAL ASSESSMENT IN COOKERY - GUIDELINES FOR MARKING WITH GRADES
Criteria Planning Efficiency Working to time plan Manipulation Quality produced Appearance/Arrangement

Grade I Follows the question set Is successful in Excellent display of With a special insight A fine aesthetic sense and artistic
(4 marks) and systematically handling parts of the manipulative skills - can into the question, the ability has been conveyed in the
organises the work question set and fits deal with a laboratory quality developed is of a complete arrangement.
process. them within required situation efficiently. high standard.
time.
Grade II Follows the question set Is successful in Good control of The insight into the The display of colour and equipment
(3 marks) except that the step-by-step handling parts of the manipulative skills, has requirements of the used gives an impression of sound
work shows slow question, but the been able to deal with question has been organisation.
operational skill. smooth work appears to each situation with ease. achieved and the quality
slow down. is good.
Grade III Follows the question. Is successful in Has been successful The quality has been The arrangement appears complete
(2 marks) Order of work process handling the question, with the manipulative developed well in part but some special details are missing.
shows lack of co- however the time link skills in parts then but the overall effect
ordination. seems to break in some gradually slows down. lacks some achievement.
area.
Grade IV Follows a part of the Is able to work only a Begins with a control of Only a few areas have Part of the arrangement is
(1 mark) question, work sequence part of the question the skills and is unable to been well developed, represented but the total appearance
appears disorganised. within the time stated. sustain the effort. which affect the total lacks finish and composition.
result produced.

Grade V Has not been able to Time and work Is unable to control and No standard of quality There has been no achievement in
(0 marks) interpret the question into sequence is most manipulate the required has been achieved due to either the appearance or
proper laboratory disorganised. skills. poor understanding. arrangement.
organisation.

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