Name | : | Edina Obaid |
Father Name | : | Obaidul Hoq Wali |
Mother Name | : | Nasima Khanam |
Student Type | : | Regular |
Date of Birth | : | 31th July 1996 |
Institute | : | National Youth Development Academy (NYDA) |
Roll | : | 68973 |
Reg no | : | 895662 |
Course Duration | : | BHM – in Culinary Arts – (1st July 2015 to 30th June 2019) |
Batch | : | BHM – (Batch-July 2015 to June 2019) |
Gender | : | Female |
Religion | : | Islam |
CGPA | : | 3.39 |
Subject | : | Grade |
Optional Languages | : | B+ |
Introducing Food Production & Culinary Arts | : | A- |
Food & Beverage Production-I | : | B+ |
Food & Beverage Production-I Practical | : | A- |
Food & Beverage Service – I | : | B+ |
Food & Beverage Service – I Practical | : | A- |
Front Office | : | A- |
House Keeping | : | A- |
1st Semester Average Grade Point (GPA) | : | 3.4 |
Subject | : | Grade |
Housekeeping Practical | : | B+ |
Hospitality Communication – I | : | A- |
Constitution of Human Rights Bangladesh | : | A |
Food & Beverage Production-II | : | A |
Food & Beverage Production-II Practical | : | A- |
Food & Beverage Service – II | : | B+ |
Food & Beverage Service – II Practical | : | A- |
Food Safety & Sanitation | : | B+ |
2nd Semester Average Grade Point (GPA) | : | 3.46 |
Subject | : | Grade |
Hospitality Communication-II | : | A- |
Environment & Public Health | : | B+ |
Culinary Math & Food Science – I | : | B+ |
Food & Beverage Production – III | : | B+ |
Food & Beverage Production – III Practical | : | A- |
Food & Beverage Service – III | : | B+ |
Food & Beverage Service – III Practical | : | B+ |
Baking & Pastry | : | A- |
3rd Semester Average Grade Point (GPA) | : | 3.34 |
Subject | : | Grade |
Hospitality Mathematics | : | B+ |
Culinary Math & Food Science – II | : | A- |
Introducing to Marketing | : | A- |
Environment & Disaster Management | : | B+ |
Slow Food & Gastronomic Practices – I | : | B+ |
Finance Basics – I | : | B+ |
Advanced Bakery & Pastry Arts – I | : | B+ |
Food & Beverage Service Operations | : | B+ |
4th Semester Average Grade Point (GPA) | : | 3.31 |
Subject | : | Grade |
Cuisines & Cultures of Mediterranean Regions | : | A- |
Regional Bangladeshi Cuisine | : | A- |
Slow Food & Gastronomic Practices – II | : | B+ |
Introducing to Digital Marketing | : | A |
Advanced Bakery & Pastry Arts – II | : | A- |
The Art of Vegetarian & Vegan Cooking | : | A- |
Food Cost Control | : | B+ |
Hospitality Law | : | B+ |
5th Semester Average Grade Point (GPA) | : | 3.43 |
Subject | : | Grade |
Pan Asian Cuisine | : | B+ |
Gourmet Desserts & Artisanal Breads | : | B+ |
Garde Manger | : | B+ |
Hospitality Events Management Planning | : | A- |
Human Resources & Development | : | A |
Hotel Economics & Statistics | : | B+ |
Banquet Cookery – I | : | B+ |
Professional Elective – I | : | A- |
6th Semester Average Grade Point (GPA) | : | 3.37 |
Subject | : | Grade |
Banquet Cookery – II | : | B+ |
Entrepreneurship | : | A- |
Allied Hospitality Management | : | A- |
Accounting & Inventory | : | B+ |
Professional Elective – II | : | B+ |
ICT- Office Program Basic | : | A- |
ICT – Hotel Software Basic | : | A- |
Methods of Food Processing | : | A- |
7th Semester Average Grade Point (GPA) | : | 3.4 |
Subject | : | Grade |
Project on Marketing Feasibility & Financial Viability | : | A- |
ICT- Office & Hotel Software Advanced | : | B+ |
Strategic Hospitality Management | : | B+ |
Culinary Research & Development | : | A- |
Sustainable Food Production & Processing | : | B+ |
Industrial Training | : | A+ |
8th Semester ( Final ) Average Grade Point (GPA) | : | 3.45 |
( Final ) 1st to 8th Semester ( CGPA ) | : | 3.39 |
Result | : | Pass |