| 1 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDCC4S51461-LAB PRACTICE AND INTERNAL ASSESSMENT | 100 | 70 | 30 | 1 |
| GDCC4S51462-HYGIENE AND SANITATION | 100 | 70 | 30 | 2 |
| GDCC4S51463-FUNDAMENTAL OF COOKING | 100 | 70 | 30 | 3 |
| GDCC4S51464-INDIAN CUISINES AND CONTINENTAL CUISINES | 100 | 70 | 30 | 4 |
| GDCC4S51465-CONTINENTAL COOKING SKILL | 100 | 70 | 30 | 5 |
| GDCC4S51466-COLD FOOD PREPARATION | 100 | 70 | 30 | 6 |
| 2 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDCC4S51461-LAB PRACTICE | 100 | 70 | 30 | 1 |
| GDCC4S51462-COOKING TECHNIQUES AND PRACTICE | 100 | 70 | 30 | 2 |
| GDCC4S51463-COMMODITIES AND COSTING SAFETY | 100 | 70 | 30 | 3 |
| GDCC4S51464-BASIC INDIAN COOKING | 100 | 70 | 30 | 4 |
| GDCC4S51465-EUROPEAN STYLE OF COOKING | 100 | 70 | 30 | 5 |
| GDCC4S51466-IDENTIFICATION OF SPICES AND FOOD ADDITIVES | 100 | 70 | 30 | 6 |
| 3 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDCC4S514601-LAB PRACTICE AND INTERNAL ASSESSMENT | 100 | 70 | 30 | 1 |
| GDCC4S514602-FOOD MICROBIOLOGY | 100 | 70 | 30 | 2 |
| GDCC4S514603-CONTINENTAL AND EUROPEAN COOKING | 100 | 70 | 30 | 3 |
| GDCC4S514604-BULK COOKING | 100 | 70 | 30 | 4 |
| GDCC4S514605-USE OF ORIENTAL VEGETABLES | 100 | 70 | 30 | 5 |
| GDCC4S514606-KNOWLEDGE OF ITALIAN, FRENCH AND ENGLISH FOOD | 100 | 70 | 30 | 6 |
| 4 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDCC4S514611-FOOD SCIENCE AND NUTRITION | 100 | 70 | 30 | 1 |
| GDCC4S514612-INTERNAL ASSESSMENT | 100 | 70 | 30 | 2 |
| GDCC4S514613-QUALITY INGREDIENT (BAKING AND COOKING) | 100 | 70 | 30 | 3 |
| GDCC4S514614-FOOD SAFETY & QUALITY | 100 | 70 | 30 | 4 |
| GDCC4S514615-TRADITIONAL AND MODERN CONTINENTAL DISHES | 100 | 70 | 30 | 5 |
| GDCC4S514616-BAKING SKILLS | 100 | 70 | 30 | 6 |