| 1 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDPC2S49421-FOOD SCIENCE AND NUTRITION | 100 | 70 | 30 | 1 |
| GDPC2S49422-ANALYTICAL QUALITY ASSURANCE IN FOOD LABORATORIES | 100 | 70 | 30 | 2 |
| GDPC2S49423-INTERNAL ASSESSMENT | 100 | 70 | 30 | 3 |
| GDPC2S49424-COLD FOOD PREPARATION | 100 | 70 | 30 | 4 |
| GDPC2S49425-PREPARE AND COOK FOOD | 100 | 70 | 30 | 5 |
| GDPC2S49426-KITCHEN EQUIPMENTS | 100 | 70 | 30 | 6 |
| 2 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDPC2S49421-INTERNAL ASSESSMENT AND PROJECT | 100 | 70 | 30 | 1 |
| GDPC2S49422-COOKING TECHNIQUES AND PRACTICE | 100 | 70 | 30 | 2 |
| GDPC2S49423-REGENERATION OF PRE-PREPARED FOOD | 100 | 70 | 30 | 3 |
| GDPC2S49424-KITCHEN EQUIPMENTS | 100 | 70 | 30 | 4 |
| GDPC2S49425-BOILING, POACHING, STEAMING, STEWING AND BRAISING | 100 | 70 | 30 | 5 |
| GDPC2S49426-BAKING, ROASTING, GRILLING, DEEP & SHALLOW FRYING | 100 | 70 | 30 | 6 |