| 1 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GIDFBP4S45781-BASIC FOOD PRODUCTION-I | 100 | 70 | 30 | 1 |
| GIDFBP4S45782-BASIC COOKERY-I | 100 | 70 | 30 | 2 |
| GIDFBP4S45783-COMMUNICATION & PERSONALITY DEVELOPMENT | 100 | 70 | 30 | 3 |
| GIDFBP4S45784-COMPUTER | 100 | 70 | 30 | 4 |
| GIDFBP4S45785-KITCHEN MANAGEMENT | 100 | 70 | 30 | 5 |
| GIDFBP4S45786-BASICS OF NUTRITION | 100 | 70 | 30 | 6 |
| 2 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GIDFBP4S45781-ADVANCED COMMUNICATION SKILLS | 100 | 70 | 30 | 1 |
| GIDFBP4S45782-SEMINAR & PRESENTATION | 100 | 70 | 30 | 2 |
| GIDFBP4S45783-WINES & BEVERAGE | 100 | 70 | 30 | 3 |
| GIDFBP4S45784-HOSPITALITY LAW | 100 | 70 | 30 | 4 |
| GIDFBP4S45785-SCIENCE OF SUSTAINABILITY | 100 | 70 | 30 | 5 |
| GIDFBP4S45786-MANAGERIAL ACCOUNTING | 100 | 70 | 30 | 6 |
| 3 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GIDFBP4S45781-FOOD & BEVERAGE COST CONTROL | 100 | 70 | 30 | 1 |
| GIDFBP4S45782-STRATEGIC RESTAURANT MANAGEMENT | 100 | 70 | 30 | 2 |
| GIDFBP4S45783-DINING ROOM OPERATIONS | 100 | 70 | 30 | 3 |
| GIDFBP4S45784-ENTREPRENEURSHIP | 100 | 70 | 30 | 4 |
| GIDFBP4S45785-BEVERAGE OPERATIONS | 100 | 70 | 30 | 5 |
| GIDFBP4S45786-FOOD THEORY | 100 | 70 | 30 | 6 |
| 4 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GIDFBP4S45781-MATH FOR HOSPITALITY | 100 | 70 | 30 | 1 |
| GIDFBP4S45782-BEVERAGE, BAR AND DINING ROOM | 100 | 70 | 30 | 2 |
| GIDFBP4S45783-RESTAURANT OPERATIONS | 100 | 70 | 30 | 3 |
| GIDFBP4S45784-ADVANCED BEVERAGE MANAGEMENT | 100 | 70 | 30 | 4 |
| GIDFBP4S45785-RISK MANAGEMENT | 100 | 70 | 30 | 5 |
| GIDFBP4S45786-PRACTICAL | 100 | 70 | 30 | 6 |