| 1 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDBC2S48481-CHEMICAL SAFETY OF FOODS | 100 | 70 | 30 | 1 |
| GDBC2S48482-FOOD SAFETY AND QUALITY AUDITING | 100 | 70 | 30 | 2 |
| GDBC2S48483-BAKERY AND COOKERY | 100 | 70 | 30 | 3 |
| GDBC2S48484-FUNDAMENTALS OF FOOD & BEVERAGE SERVICE | 100 | 70 | 30 | 4 |
| GDBC2S48485-COLD FOOD PREPARATION | 100 | 70 | 30 | 5 |
| GDBC2S48486-REGENERATION OF PRE-PREPARED FOOD | 100 | 70 | 30 | 6 |
| 2 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDBC2S48481-ANALYTICAL QUALITY ASSURANCE IN FOOD LABORATORIES | 100 | 70 | 30 | 1 |
| GDBC2S48482-BAKERY AND PATISSERIE SKILLS | 100 | 70 | 30 | 2 |
| GDBC2S48483-RHEOLOGY OF DAIRY AND FOOD PRODUCTS | 100 | 70 | 30 | 3 |
| GDBC2S48484-BAKING, ROASTING, GRILLING, DEEP & SHALLOW FRYING | 100 | 70 | 30 | 4 |
| GDBC2S48485-CULINARY SKILLS | 100 | 70 | 30 | 5 |
| GDBC2S48486-QUALITY INGREDIENT (BAKING AND COOKING) | 100 | 70 | 30 | 6 |