| 1 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDCA4S49841-FOOD & BEVERAGE PRODUCTION & SERVICE | 100 | 70 | 30 | 1 |
| GDCA4S49842-BAKERY AND COOKERY | 100 | 70 | 30 | 2 |
| GDCA4S49843-CULINARY COMPUTER APPLICATIONS | 100 | 70 | 30 | 3 |
| GDCA4S49844-CULINARY SKILLS | 100 | 70 | 30 | 4 |
| GDCA4S49845-BAKING SKILLS | 100 | 70 | 30 | 5 |
| GDCA4S49846-INDIAN COUSINS | 100 | 70 | 30 | 6 |
| 2 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDCA4S49841-INTERNAL ASSESSMENT AND PROJECT | 100 | 70 | 30 | 1 |
| GDCA4S49842-CULINARY TECHNIQUES | 100 | 70 | 30 | 2 |
| GDCA4S49843-CAREER DEVELOPMENT IN CULINARY | 100 | 70 | 30 | 3 |
| GDCA4S49844-FOOD COMMODITIES | 100 | 70 | 30 | 4 |
| GDCA4S49845-FOOD SAFETY & QUALITY | 100 | 70 | 30 | 5 |
| GDCA4S49846-ADVANCED FOOD PRODUCTION OPERATION | 100 | 70 | 30 | 6 |
| 3 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDCA4S498401-INTERNAL ASSESSMENT | 100 | 70 | 30 | 1 |
| GDCA4S498402-FOOD & BEVERAGE PRODUCTION & SERVICE | 100 | 70 | 30 | 2 |
| GDCA4S498403-MARKETING OF HOSPITALITY SERVICES | 100 | 70 | 30 | 3 |
| GDCA4S498404-KITCHEN EQUIPMENTS | 100 | 70 | 30 | 4 |
| GDCA4S498405-MANAGEMENT BY MENU | 100 | 70 | 30 | 5 |
| GDCA4S498406-PRINCIPLES OF FOOD SAFETY AND QUALITY MANAGEMENT | 100 | 70 | 30 | 6 |
| 4 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDCA4S498411-FOOD SERVICE OPERATIONS | 100 | 70 | 30 | 1 |
| GDCA4S498412-FOOD AND BEVERAGE FUNCTIONS | 100 | 70 | 30 | 2 |
| GDCA4S498413-CULINARY COST CONTROLS | 100 | 70 | 30 | 3 |
| GDCA4S498414-CAREER DEVELOPMENT IN CULINARY | 100 | 70 | 30 | 4 |
| GDCA4S498415-INTERNAL ASSESSMENT AND PROJECT | 100 | 70 | 30 | 5 |
| GDCA4S498416-QUALITY INGREDIENT (BAKING AND COOKING ) | 100 | 70 | 30 | 6 |