| 1 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDPC4S49441-FOOD AND BEVERAGE SERVICE | 100 | 70 | 30 | 1 |
| GDPC4S49442-BAKERY AND COOKERY | 100 | 70 | 30 | 2 |
| GDPC4S49443-FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE | 100 | 70 | 30 | 3 |
| GDPC4S49444-BASIC OF COOKERY | 100 | 70 | 30 | 4 |
| GDPC4S49445-PREPARE AND COOK FOOD | 100 | 70 | 30 | 5 |
| GDPC4S49446-BAKING, ROASTING, GRILLING, DEEP & SHALLOW FRYING | 100 | 70 | 30 | 6 |
| 2 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDPC4S49441-FOOD PRODUCTION | 100 | 70 | 30 | 1 |
| GDPC4S49442-ANALYTICAL QUALITY ASSURANCE IN FOOD LABORATORIES | 100 | 70 | 30 | 2 |
| GDPC4S49443-FOOD SAFETY IN MANUFACTURING, RETAIL AND CATERING | 100 | 70 | 30 | 3 |
| GDPC4S49444-FOOD SERVICE OPERATIONS-I | 100 | 70 | 30 | 4 |
| GDPC4S49445-CULINARY SKILLS | 100 | 70 | 30 | 5 |
| GDPC4S49446-INSTITUTIONAL FOOD ADMINISTRATION | 100 | 70 | 30 | 6 |
| 3 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDPC4S494401-FOOD SAFETY AND QUALITY AUDITING | 100 | 70 | 30 | 1 |
| GDPC4S494402-COOKING TECHNIQUES AND PRACTICE | 100 | 70 | 30 | 2 |
| GDPC4S494403-IDENTIFICATION OF SPICES AND FOOD ADDITIVES | 100 | 70 | 30 | 3 |
| GDPC4S494404-FOOD SERVICE OPERATIONS-II | 100 | 70 | 30 | 4 |
| GDPC4S494405-CULINARY COST CONTROLS | 100 | 70 | 30 | 5 |
| GDPC4S494406-QUALITY INGREDIENT (BAKING AND COOKING) | 100 | 70 | 30 | 6 |
| 4 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDPC4S494411-PRINCIPLES OF FOOD SAFETY AND QUALITY MANAGEMENT | 100 | 70 | 30 | 1 |
| GDPC4S494412-SOLAR COOKERS | 100 | 70 | 30 | 2 |
| GDPC4S494413-COLD FOOD PREPARATION | 100 | 70 | 30 | 3 |
| GDPC4S494414-CULINARY TECHNIQUES | 100 | 70 | 30 | 4 |
| GDPC4S494415-INTERNAL ASSESSMENT AND PROJECT | 100 | 70 | 30 | 5 |
| GDPC4S494416-CULINARY COMPUTER APPLICATIONS | 100 | 70 | 30 | 6 |