| 1 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDHM18M51501-COMPUTER BASIC KNOWLEDGE | 100 | 70 | 30 | 1 |
| GDHM18M51502-HOTEL FRONT OFFICE OPERATION | 100 | 70 | 30 | 2 |
| GDHM18M51503-INTERNAL ASSESSMENT | 100 | 70 | 30 | 3 |
| GDHM18M51504-MARKETING OF HOSPITALITY SERVICES | 100 | 70 | 30 | 4 |
| GDHM18M51505-HOSPITALITY LAW | 100 | 70 | 30 | 5 |
| GDHM18M51506-HOUSEKEEPING | 100 | 70 | 30 | 6 |
| 2 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDHM18M515001-LAB PRACTICE AND INTERNAL ASSESSMENT | 100 | 70 | 30 | 1 |
| GDHM18M515002-HOSPITALITY COMMUNICATION & FRONT OFFICE | 100 | 70 | 30 | 2 |
| GDHM18M515003-BAKERY AND COOKERY | 100 | 70 | 30 | 3 |
| GDHM18M515004-BAKERY AND PATISSERIE SKILLS | 100 | 70 | 30 | 4 |
| GDHM18M515005-VIVA | 100 | 70 | 30 | 5 |
| GDHM18M515006-BAKING, ROASTING, GRILLING, DEEP & SHALLOW FRYING | 100 | 70 | 30 | 6 |
| 3 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDHM18M515011-INTERNAL ASSESSMENT | 100 | 70 | 30 | 1 |
| GDHM18M515012-FOOD SAFETY IN MANUFACTURING, RETAIL AND CATERING | 100 | 70 | 30 | 2 |
| GDHM18M515013-ALLIED HOSPITALITY MANAGEMENT | 100 | 70 | 30 | 3 |
| GDHM18M515014-FACILITIES MANAGEMENT IN THE HOSPITALITY INDUSTRY | 100 | 70 | 30 | 4 |
| GDHM18M515015-CONTEMPORARY ISSUES IN THE HOSPITALITY INDUSTRY | 100 | 70 | 30 | 5 |
| GDHM18M515016-COOKING TECHNIQUES AND PRACTICE | 100 | 70 | 30 | 6 |