| 1 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDC2S51591-FOOD SCIENCE & NUTRITION | 100 | 70 | 30 | 1 |
| GDC2S51592-STUDY OF FOOD LABORATORIES | 100 | 70 | 30 | 2 |
| GDC2S51593-BAKING SKILLS | 100 | 70 | 30 | 3 |
| GDC2S51594-COLD FOOD PREPARATION | 100 | 70 | 30 | 4 |
| GDC2S51595-PREPARE & COOK FOOD | 100 | 70 | 30 | 5 |
| GDC2S51596-KITCHEN EQUIPMENTS | 100 | 70 | 30 | 6 |
| 2 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDC2S51591-COOKING TECHNIQUE & PRACTICE | 100 | 70 | 30 | 1 |
| GDC2S51592-REGENERATION OF PRE-PREPARED FOOD | 100 | 70 | 30 | 2 |
| GDC2S51593-KITCHEN EQUIPMENTS-II | 100 | 70 | 30 | 3 |
| GDC2S51594-STUDY OF BOILING , POACHING, STEAMING | 100 | 70 | 30 | 4 |
| GDC2S51595-STUDY OF ROASTING, GRILLING, DEEP & SHALLOW FRYING | 100 | 70 | 30 | 5 |
| GDC2S51596-INTERNAL PROJECTS & ASSESSMENT | 100 | 70 | 30 | 6 |