| 1 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDFBP2S45761-BASIC FOOD PRODUCTION | 100 | 70 | 30 | 1 |
| GDFBP2S45762-BASIC COOKERY | 100 | 70 | 30 | 2 |
| GDFBP2S45763-COMMUNICATION & PERSONALITY DEVELOPMENT | 100 | 70 | 30 | 3 |
| GDFBP2S45764-COMPUTER | 100 | 70 | 30 | 4 |
| GDFBP2S45765-KITCHEN MANAGEMENT | 100 | 70 | 30 | 5 |
| GDFBP2S45766-BASICS OF NUTRITION | 100 | 70 | 30 | 6 |
| 2 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDFBP2S45761-ADVANCED COMMUNICATION SKILLS | 100 | 70 | 30 | 1 |
| GDFBP2S45762-SEMINAR & PRESENTATION | 100 | 70 | 30 | 2 |
| GDFBP2S45763-WINES & BEVERAGE | 100 | 70 | 30 | 3 |
| GDFBP2S45764-HOSPITALITY LAW | 100 | 70 | 30 | 4 |
| GDFBP2S45765-SCIENCE OF SUSTAINABILITY | 100 | 70 | 30 | 5 |
| GDFBP2S45766-MANAGERIAL ACCOUNTING | 100 | 70 | 30 | 6 |