| 1 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDMCC2S52301-BASIC HYGIENE | 100 | 70 | 30 | 1 |
| GDMCC2S52302-BASIC FOOD NUTRITION | 100 | 70 | 30 | 2 |
| GDMCC2S52303-FOOD SAFETY | 100 | 70 | 30 | 3 |
| GDMCC2S52304-FOOD PREPARATION AND PRESENTATION | 100 | 70 | 30 | 4 |
| GDMCC2S52305-INDIAN CUISINE | 100 | 70 | 30 | 5 |
| 2 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDMCC2S52301-INTERNATIONAL CUISINE | 100 | 70 | 30 | 1 |
| GDMCC2S52302-KITCHEN ORGANISATION | 100 | 70 | 30 | 2 |
| GDMCC2S52303-MENU PLANNING AND COSTING | 100 | 70 | 30 | 3 |
| GDMCC2S52304-MANAGING FOOD RESOURCES IN KITCHEN | 100 | 70 | 30 | 4 |
| GDMCC2S52305-COMMUNICATION WITH TEAM | 100 | 70 | 30 | 5 |