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 WISE GRADE / MARK SHEET

1st Semester ( July to December ) Examination, 2015

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

2nd Semester ( January to June ) Examination, 2016

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

3rd Semester ( July to December ) Examination, 2016

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

4th Semester ( January to June ) Examination, 2017

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

5th Semester ( July to December ) Examination, 2017

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

6th Semester ( January to June ) Examination, 2018

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

7th Semester ( July to December ) Examination, 2018

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

8th Semester ( Final ) ( January to June ) Examination, 2019

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 Result

( Final ) 1st to 8th Semester ( CGPA ) : 3.39
Result : Pass
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