| 1 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDCA2S47201-INTRODUCTION TO HOSPITALITY | 100 | 70 | 30 | 1 |
| GDCA2S47202-COOKERY SKILLS | 100 | 70 | 30 | 2 |
| GDCA2S47203-INTRODUCTION TO BAKING SKILLS | 100 | 70 | 30 | 3 |
| GDCA2S47204-FUNDAMENTALS OF FOOD COMMODITIES | 100 | 70 | 30 | 4 |
| GDCA2S47205-GASTRONOMY | 100 | 70 | 30 | 5 |
| GDCA2S47206-FOOD MANAGEMENT FACILITIES | 100 | 70 | 30 | 6 |
| 2 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDCA2S47201-BUSINESS COMMUNICATION | 100 | 70 | 30 | 1 |
| GDCA2S47202-PERSONALITY DEVELOPMENT | 100 | 70 | 30 | 2 |
| GDCA2S47203-BASIC FOOD & BEVERAGE PRODUCTION | 100 | 70 | 30 | 3 |
| GDCA2S47204-HOSPITALITY FRENCH | 100 | 70 | 30 | 4 |
| GDCA2S47205-FOOD MICROBIOLOGY & NUTRITION | 100 | 70 | 30 | 5 |
| GDCA2S47206-FOOD & BEVERAGE CONTROL | 100 | 70 | 30 | 6 |