| 1 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDFBS2Y47801-FOOD SAFETY BASICS | 100 | 70 | 30 | 1 |
| GDFBS2Y47802-FOOD & BEVERAGE PRODUCTION & SERVICE | 100 | 70 | 30 | 2 |
| GDFBS2Y47803-FUNDAMENTALS OF FOOD & BEVERAGE SERVICE | 100 | 70 | 30 | 3 |
| GDFBS2Y47804-FOOD SCIENCE AND NUTRITION | 100 | 70 | 30 | 4 |
| GDFBS2Y47805-ANALYTICAL QUALITY ASSURANCE IN FOOD LABORATORIES | 100 | 70 | 30 | 5 |
| GDFBS2Y47806-FOOD SAFETY AND QUALITY AUDITING | 100 | 70 | 30 | 6 |
| 2 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDFBS2Y47801-MICROBIOLOGICAL SAFETY OF FOODS | 100 | 70 | 30 | 1 |
| GDFBS2Y47802-FOOD SAFETY IN MANUFACTURING, RETAIL AND CATERING | 100 | 70 | 30 | 2 |
| GDFBS2Y47803-COOKING TECHNIQUES AND PRACTICE | 100 | 70 | 30 | 3 |
| GDFBS2Y47804-IDENTIFICATION OF SPICES AND FOOD ADDITIVES | 100 | 70 | 30 | 4 |
| GDFBS2Y47805-BAKERY AND COOKERY | 100 | 70 | 30 | 5 |
| GDFBS2Y47806-ADVANCED FOOD AND DAIRY PROCESSING | 100 | 70 | 30 | 6 |