| 1 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDFBS4S47811-FOOD SAFETY BASICS | 100 | 70 | 30 | 1 |
| GDFBS4S47812-CHEMICAL SAFETY OF FOODS | 100 | 70 | 30 | 2 |
| GDFBS4S47813-EMPLOYABILITY SKILLS | 100 | 70 | 30 | 3 |
| GDFBS4S47814-FOOD & BEVERAGE PRODUCTION & SERVICE | 100 | 70 | 30 | 4 |
| GDFBS4S47815-FUNDAMENTALS OF FOOD & BEVERAGE SERVICE | 100 | 70 | 30 | 5 |
| GDFBS4S47816-COLD FOOD PREPARATION | 100 | 70 | 30 | 6 |
| 2 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDFBS4S47811-FOOD SCIENCE AND NUTRITION | 100 | 70 | 30 | 1 |
| GDFBS4S47812-FOOD AND BEVERAGE SERVICE | 100 | 70 | 30 | 2 |
| GDFBS4S47813-FOOD MICROBIOLOGY | 100 | 70 | 30 | 3 |
| GDFBS4S47814-ANALYTICAL QUALITY ASSURANCE IN FOOD LABORATORIES | 100 | 70 | 30 | 4 |
| GDFBS4S47815-FOOD SAFETY AND QUALITY AUDITING | 100 | 70 | 30 | 5 |
| GDFBS4S47816-INTERNAL ASSESSMENT | 100 | 70 | 30 | 6 |
| 3 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDFBS4S478101-MICROBIOLOGICAL SAFETY OF FOODS | 100 | 70 | 30 | 1 |
| GDFBS4S478102-FOOD SAFETY IN MANUFACTURING, RETAIL AND CATERING | 100 | 70 | 30 | 2 |
| GDFBS4S478103-FUNDAMENTALS OF FOOD & BEVERAGE SERVICE | 100 | 70 | 30 | 3 |
| GDFBS4S478104-COOKING TECHNIQUES AND PRACTICE | 100 | 70 | 30 | 4 |
| GDFBS4S478105-REGENERATION OF PRE-PREPARED FOOD | 100 | 70 | 30 | 5 |
| GDFBS4S478106-IDENTIFICATION OF SPICES AND FOOD ADDITIVES | 100 | 70 | 30 | 6 |
| 4 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDFBS4S478111-PROFESSIONAL ETHICS AND COMMUNICATION SKILL | 100 | 70 | 30 | 1 |
| GDFBS4S478112-PROJECT MANAGEMENT | 100 | 70 | 30 | 2 |
| GDFBS4S478113-BAKERY AND COOKERY | 100 | 70 | 30 | 3 |
| GDFBS4S478114-ADVANCED FOOD AND DAIRY PROCESSING | 100 | 70 | 30 | 4 |
| GDFBS4S478115-SOLAR COOKERS | 100 | 70 | 30 | 5 |
| GDFBS4S478116-PREPARE AND COOK FOOD | 100 | 70 | 30 | 6 |