| 1 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDFT2S51791-FOOD & BEVERAGE PRODUCTION & SERVICE | 100 | 70 | 30 | 1 |
| GDFT2S51792-BAKERY AND COOKERY | 100 | 70 | 30 | 2 |
| GDFT2S51793-CULINARY COMPUTER APPLICATIONS | 100 | 70 | 30 | 3 |
| GDFT2S51794-CULINARY SKILLS | 100 | 70 | 30 | 4 |
| GDFT2S51795-BAKING SKILLS | 100 | 70 | 30 | 5 |
| GDFT2S51796-INDIAN COUSINS | 100 | 70 | 30 | 6 |
| GDFT2S51797-LAB PRACTICE AND INTERNAL ASSESSMENT | 100 | 70 | 30 | 7 |
| 2 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDFT2S51791-VIVA | 100 | 70 | 30 | 1 |
| GDFT2S51792-CULINARY TECHNIQUES | 100 | 70 | 30 | 2 |
| GDFT2S51793-CAREER DEVELOPMENT IN CULINARY | 100 | 70 | 30 | 3 |
| GDFT2S51794-FOOD COMMODITIES | 100 | 70 | 30 | 4 |
| GDFT2S51795-FOOD SAFETY & QUALITY | 100 | 70 | 30 | 5 |
| GDFT2S51796-ADVANCED FOOD PRODUCTION OPERATION | 100 | 70 | 30 | 6 |
| GDFT2S51797-INTERNAL ASSESSMENT AND PROJECT | 100 | 70 | 30 | 7 |