| 1 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDCC2S51471-LAB PRACTICE AND INTERNAL ASSESSMENT | 100 | 70 | 30 | 1 |
| GDCC2S51472-HYGIENE AND SANITATION | 100 | 70 | 30 | 2 |
| GDCC2S51473-FUNDAMENTAL OF COOKING | 100 | 70 | 30 | 3 |
| GDCC2S51474-INDIAN CUISINES AND CONTINENTAL CUISINES | 100 | 70 | 30 | 4 |
| GDCC2S51475-CONTINENTAL COOKING SKILL | 100 | 70 | 30 | 5 |
| GDCC2S51476-COLD FOOD PREPARATION | 100 | 70 | 30 | 6 |
| 2 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDCC2S51471-LAB PRACTICE | 100 | 70 | 30 | 1 |
| GDCC2S51472-COOKING TECHNIQUES AND PRACTICE | 100 | 70 | 30 | 2 |
| GDCC2S51473-TRADITIONAL AND MODERN CONTINENTAL DISHES | 100 | 70 | 30 | 3 |
| GDCC2S51474-BASIC INDIAN COOKING | 100 | 70 | 30 | 4 |
| GDCC2S51475-CONTINENTAL AND EUROPEAN COOKING | 100 | 70 | 30 | 5 |
| GDCC2S51476-CONTINENTAL AND EUROPEAN COOKING | 100 | 70 | 30 | 6 |