ICSE Class 10 Home Science Syllabus 2026-27

ICSE CLASS 10 — HOME SCIENCE

Complete Study Guide 2026-27

Board: CISCE | Exam Year: 2028 | Theory: 100 Marks | Internal Assessment: 100 Marks

Exam Structure

PART I: THEORY — 100 Marks

Unit 1 — Home Management

(a) Management of Household Finances: Budgeting and Saving

• Concept and importance of family budget

• Types of family budgets: surplus, balanced, deficit

• Factors affecting family budget: composition of the family, life cycle, socio-economic status

• Steps in preparing a family budget

• An understanding of how budgeting helps in proper planning and judicious utilization of available resources

• Concept and importance of saving

  
  

(b) Space Organisation in the Kitchen

• Characteristics and considerations of a good kitchen

• Layout and planning of kitchens: one-walled, corridor, L-shaped, U-shaped, Island

• Modular kitchen

• Characteristics and considerations of a good kitchen: aspect, size, colour, ventilation, walls, flooring, work counters, lighting, storage

• Work triangle: meaning and the three centres — preliminary preparation, cooking and washing

• An introduction to the design of kitchen space with respect to placement of work centres for preparation, cooking, washing, service and storage, for the most efficient utilisation of space and saving time and energy

• Concept of modular kitchens

  
  

(c) Home Furnishing

• Meaning of home furnishing

• Objectives of home furnishing: beauty, expressiveness, functionalism

• Factors affecting selection of furnishings: curtains, floor coverings (rugs, carpets) and upholstery

  
  

Unit 2 — Growth and Development during Middle Childhood

(a) Milestones of Development

• Meaning and characteristics of gang age

• Growth and development between 6–12 years of age with respect to: physical, social, emotional, cognitive and language development (meaning and characteristics of each type of development)

  
  

(b) Role of the Family, Peer Group and School in Middle Childhood

• Meaning of peer group

• Role of the family, peer group and school in the social development process of the child

  
  

(c) Common Learning Difficulties of Children; Role of Family, School and Peers

• Meaning of the term learning difficulty

• Meaning and symptoms of: dyslexia, dysgraphia, dyscalculia, ADHD (Attention Deficit Hyperactivity Disorder)

• Role of the family, school and peers in acceptance of and sensitisation towards children with learning difficulties

  
  

Unit 3 — Meal Planning

(a) Meal Planning for the Family

• Components of a balanced diet: the five basic food groups — cereals, roots and tubers, pulses and legumes, milk and meat products, fruits and vegetables, sugars and fats — sources and their nutritional contribution in the diet

• Explanation of the term meal planning, principles, importance and factors affecting meal planning

  
  

(b) Hygienic Handling and Storage of Food — Household Methods of Preservation of Food

• Definition of the term food hygiene

• Hygienic handling of food during purchase, storage, preparation and serving

• Importance of personal hygiene while handling food

• Sanitation and safety in kitchen

• Meaning and examples of perishable, semi-perishable and non-perishable food items

• Storage of perishable, semi-perishable and non-perishable food items commonly available at home

• Use of convenience foods — advantages and disadvantages

• Definition of food preservation

• Household methods of food preservation: sun drying, freezing, use of salt, sugar, spices, oil and chemical preservatives

  
  

Unit 4 — Selection and Care of Textiles and Clothing

(a) Selection of Fabric

Factors affecting selection of fabric: age, sex, occupation, season, occasion, fashion, purchasing power.

(b) Selection of Readymade Garments

Factors affecting selection of readymade garments: fit, colour, workmanship, cost, maintenance.

(c) Laundering of Clothes

Household methods of laundering of cotton, silk, wool and synthetics (step-wise), use of detergents, soaps, starch, blue and optical brighteners.

Unit 5 — Communication and Extension

(a) Understanding Terminology Related to Development; Some Developmental Schemes and Programmes in India

Meaning of the following terms: Gender discrimination, women's empowerment, sex ratio, child labour, human trafficking, child abuse, female infanticide/foeticide, morbidity and mortality, carbon footprint, endangered species, population explosion, human capital, poverty line.

A brief understanding, significance and target group of each of the following:

(i) DWCRA (Development of Women Children in Rural Areas) (ii) MNREGA (Mahatma Gandhi National Rural Employment Guarantee Act 2005) (iii) Ayushman Bharat or Pradhan Mantri Jan Arogya Yojana (iv) Ujjwala Yojna (v) Pradhanmantri Jan Dhan Yojna

(b) Communication Aids

• Meaning and uses of communication aids

• Poster, brochure, pamphlets, puppet shows, street play: effective usage of these communication aids for addressing various social concerns

  
  

PART II: INTERNAL ASSESSMENT — 100 Marks

To be assessed internally by the school.

Practical Work Requirements

Candidates will be required to practise one or more aspects of Home Management, Human Development, Foods and Nutrition, Textiles and Communication and Extension, covered in the syllabus. They may also undertake practical work on any of the topics suggested below.

The teacher is free to assess the practical work either on the basis of continuous assessment or on the basis of periodical tests.

Minimum number of assignments:

• Class X: Five practical-oriented assignments as prescribed by the teacher

  
  

Suggested Assignments

Foods and Nutrition

1. Identification of pulses, cereals and spices.

2. Identification of serving and cooking equipment.

3. Preparation of nutritious snacks using different methods of cooking.

4. Demonstration of various cuts of vegetables and fruits such as slice, chop, dice, mince, juliennes to make easy salads.

5. Preparation of food using simple cooking techniques such as boiling, frying, steaming, grilling, baking, stewing.

6. Visiting a food processing unit and preparation of a report on the same.

7. Identification and collection of samples of ten herbs/spices/condiments available in the kitchen for treating common ailments. Preparation of a report on the same.

8. Listing foods eaten on any one day and classifying them into food groups. Analysing them on the basis of nutrient content and appearance.

9. Food preservation: making chutneys, pickles and jam.

10. Demonstration of various innovative table layouts, napkin folding and creative decorations.

    
    

Human Development

1. Collecting ten play materials and evaluating them in terms of their merits and demerits.

2. Observing a group of junior/middle school children during the lunch break and recording observations with respect to the language used, choice of friends, games played, etc.

3. Visiting a day-care centre and observing the activities of the children. Making a record of the observations.

4. Visiting a special school and recording observations made on any one child with special needs.

   
   

Textiles and Clothing

1. Collecting samples of fabrics and comparing them on the basis of cost, durability, appearance and suitability.

2. Identification of fibres — cotton, wool, silk and synthetics by the burning test.

3. Planning the interiors of a home through choice of colours and furnishing materials of the bedroom, living room and dining room.

4. Care of Clothing; Laundering of cotton, silk and wool.

   
   

Resource Management

1. Planning a system for recycling of waste produced by the school/home.

2. Preparation of compost pits.

3. Gardening: planting of herbs and medicinal plants and taking care of them.

4. Preparing a layout of the plan of the Home Science laboratory with complete detailing of work centres, storage areas and placement of heavy and light equipment.

5. Cleaning of glass panes, grills, sink (steel and ceramic), counter tops (marble, granite and sand stones) and wooden shelves and electrical appliances like refrigerator, oven and cooking stove (any five to be done).

6. Preparing a family budget based on the information received from parents.

   
   

Communication and Extension

1. Designing a leaflet or a pamphlet to create awareness regarding consumer rights/responsibilities.

2. Collecting information about global environmental issues and problems and communicating the information through appropriate modes of communication such as posters, charts, collages, cartoons, handouts, letters, street plays, etc. to all concerned.

3. Identifying low cost, environmentally friendly alternatives in order to deal with the scarcity of resources such as fuels in the locality.

   
   

Final Test

In addition to the course work, the candidate will be tested in one or more aspects of Home Science by the External Examiner.

Evaluation

The assignments/project works are to be evaluated by the subject teacher and by an External Examiner. The External Examiner may be a teacher nominated by the Head of the school, who could be from the faculty, but not teaching the subject in the section/class. For example, a teacher of Home Science of Class XI may be deputed to be an External Examiner for Class X, Home Science projects.

The Internal Examiner and the External Examiner will assess the assignments independently.

The total marks obtained out of 100 are to be sent to CISCE by the Head of the school. The Head of the school will be responsible for the online entry of marks on CISCE's CAREERS portal by the due date.

Internal Assessment Marking Criteria

Preparation Tips — Theory (100 Marks)

General:

• The theory paper is 2 hours for 100 marks — approximately 1.2 minutes per mark. Plan your time carefully.

• Learn definitions precisely — this subject requires exact terminology.

Unit 1 — Home Management:

• Know all three types of family budget (surplus, balanced, deficit) with definitions and when each applies

• For kitchen layouts — be able to draw and describe each type: one-walled, corridor, L-shaped, U-shaped, Island

• Work triangle: know the meaning and the three specific centres — preliminary preparation, cooking and washing

• Home furnishing: know all three objectives (beauty, expressiveness, functionalism) and be able to explain each

• For furnishings selection: prepare a table — curtains, floor coverings (rugs, carpets), upholstery — with relevant selection factors

Unit 2 — Growth and Development:

• Gang age: know the meaning, age group (6–12 years), and specific characteristics

• For each type of development (physical, social, emotional, cognitive, language) — know both meaning AND characteristics separately — both are asked

• Learning difficulties: know meaning AND symptoms for each — dyslexia (reading), dysgraphia (writing), dyscalculia (mathematics), ADHD — all four are testable

• Role of family, peer group, school — prepare distinct points for each; examiners ask for specific roles, not general statements

Unit 3 — Meal Planning:

• Five food groups: know sources AND nutritional contribution for each group — both aspects are specified

• Note the food groups exactly as listed: cereals, roots and tubers, pulses and legumes, milk and meat products, fruits and vegetables, sugars and fats

• Meal planning: know definition, all principles, importance AND factors affecting — all four aspects

• Food hygiene: covers four stages — purchase, storage, preparation and serving — know points for each stage

• Perishable, semi-perishable, non-perishable: know meaning, examples AND storage method for each

• Household preservation methods: know all listed — sun drying, freezing, use of salt, sugar, spices, oil and chemical preservatives

Unit 4 — Selection and Care of Textiles:

• Selection of fabric: seven factors — age, sex, occupation, season, occasion, fashion, purchasing power — know all seven

• Selection of readymade garments: five factors — fit, colour, workmanship, cost, maintenance — know all five

• Laundering: know step-wise procedure for each fabric type — cotton, silk, wool, synthetics — separately. Know the use of detergents, soaps, starch, blue and optical brighteners with their purposes

Unit 5 — Communication and Extension:

• All 13 terms must be defined precisely: gender discrimination, women's empowerment, sex ratio, child labour, human trafficking, child abuse, female infanticide/foeticide, morbidity and mortality, carbon footprint, endangered species, population explosion, human capital, poverty line

• For each of the five schemes: know the full name, significance AND target group — all three aspects

• Communication aids: know meaning and effective usage of each — poster, brochure, pamphlets, puppet shows, street play

  
  

Preparation Tips — Internal Assessment (100 Marks)

• Complete all five prescribed assignments for Class X — these are assessed by both Internal and External Examiners

• Choose practical assignments from different categories to demonstrate breadth — Foods, Human Development, Textiles, Resource Management, Communication

• For food practicals: focus on neatness, correct technique, and time management

• For observation-based assignments (day-care visit, special school visit): keep detailed written records with dates, observations, and reflections

• For the Final Test: revise all practical skills — the External Examiner will test you in one or more aspects of Home Science

• Present all practical work neatly — Appearance/Arrangement is a separately scored criterion

  
  

How to Score Grade I in Internal Assessment

FAQs — Home Science

Q1. How many marks is the theory paper and how long is it? The theory paper is 2 hours for 100 marks. Note that this is different from most other ICSE subjects where the theory paper carries 80 marks.

Q2. How many marks is the internal assessment? 100 marks — divided equally between the Subject Teacher (50 marks) and the External Examiner (50 marks). This means internal assessment carries as much weight as the theory paper.

Q3. How many practical assignments are needed in Class X? Five practical-oriented assignments as prescribed by the teacher.

Q4. What is the Final Test? In addition to the five course work assignments, the candidate will be tested in one or more aspects of Home Science by the External Examiner. This is a separate practical test component.

Q5. Who evaluates the internal assessment? Both the Subject Teacher (Internal Examiner — 50 marks) and an External Examiner (50 marks), assessed independently. The External Examiner is a teacher nominated by the Head of School, not teaching Home Science in that class/section.

Q6. What are the five criteria for internal assessment marking? Planning, Efficiency, Working to Time Plan (noted in the header but integrated within Efficiency in the descriptors), Manipulation, Quality Produced, and Appearance/Arrangement. Each criterion carries 4 marks at Grade I, 3 at Grade II, 2 at Grade III, 1 at Grade IV, and 0 at Grade V.

Q7. What is the work triangle in kitchen planning? The work triangle refers to the imaginary triangle formed between the three work centres in a kitchen — the preliminary preparation centre, the cooking centre and the washing centre. The concept is used to plan kitchens for maximum efficiency, minimising movement between these three key areas.

Q8. What is the difference between dyslexia, dysgraphia and dyscalculia? Dyslexia is a learning difficulty that primarily affects reading — difficulty in recognising and decoding words. Dysgraphia is a learning difficulty that affects writing — difficulty with handwriting, spelling and putting thoughts on paper. Dyscalculia is a learning difficulty that affects mathematics — difficulty understanding numbers, arithmetic and mathematical concepts.

Q9. What are the five food groups in the syllabus? The syllabus lists the following: cereals, roots and tubers; pulses and legumes; milk and meat products; fruits and vegetables; sugars and fats. For each group, sources and nutritional contribution must be known.

Q10. What is the difference between perishable, semi-perishable and non-perishable foods? Perishable foods spoil quickly within hours or days (e.g., milk, fish, leafy vegetables). Semi-perishable foods last for a few weeks to months under proper storage (e.g., potatoes, onions, eggs). Non-perishable foods have a long shelf life of months to years (e.g., rice, wheat, sugar, pulses).

Q11. What needs to be known about the five government schemes? For each scheme — DWCRA, MNREGA, Ayushman Bharat/PMJAY, Ujjwala Yojna, and Pradhanmantri Jan Dhan Yojna — the syllabus specifies: brief understanding, significance, and target group. All three aspects are required for each scheme.

Q12. What communication aids are listed in the syllabus? Poster, brochure, pamphlets, puppet shows and street play. For each, know the meaning, uses, and how each can be effectively used to address various social concerns.

Q13. What household methods of food preservation are listed in the syllabus? Sun drying, freezing, use of salt, use of sugar, use of spices, use of oil, and use of chemical preservatives. All seven methods are listed and can be examined.

Q14. What are the factors affecting the selection of fabric? Age, sex, occupation, season, occasion, fashion and purchasing power — seven factors in total, all listed in the syllabus.

Q15. What is gang age? Gang age is the term used to describe the developmental stage of children between approximately 6 and 12 years (middle childhood), characterised by children forming small, exclusive groups or gangs of same-sex peers, having a strong sense of loyalty to the group, and preferring peer company over family.

All content above is based directly on the official CISCE ICSE Home Science Syllabus, Examination Year 2028. Verify with the latest document at cisce.org.