| 1 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDHCA2S48541-HOTEL FRONT OFFICE OPERATION | 100 | 70 | 30 | 1 |
| GDHCA2S48542-FOOD & BEVERAGE PRODUCTION & SERVICE | 100 | 70 | 30 | 2 |
| GDHCA2S48543-HOSPITALITY COMMUNICATION & FRONT OFFICE | 100 | 70 | 30 | 3 |
| GDHCA2S48544-HOTEL MAINTENANCE | 100 | 70 | 30 | 4 |
| GDHCA2S48545-CAREER DEVELOPMENT IN CULINARY | 100 | 70 | 30 | 5 |
| GDHCA2S48546-CULINARY COST CONTROLS | 100 | 70 | 30 | 6 |
| 2 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDHCA2S48541-HOSPITALITY LAW | 100 | 70 | 30 | 1 |
| GDHCA2S48542-ROOM SERVICE MANAGEMENT | 100 | 70 | 30 | 2 |
| GDHCA2S48543-DINING ROOM SERVICE | 100 | 70 | 30 | 3 |
| GDHCA2S48544-HOUSEKEEPING OPERATION | 100 | 70 | 30 | 4 |
| GDHCA2S48545-CULINARY TECHNIQUES | 100 | 70 | 30 | 5 |
| GDHCA2S48546-CULINARY SKILLS | 100 | 70 | 30 | 6 |