| Subject |
Marks/ Grade |
| 1st Semester ( July to December ) Examination, 2015 |
Subject Wise Grade / Mark Sheet |
| 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) |
3.40 |
| 2nd Semester ( January to June ) Examination, 2016 |
Subject Wise Grade / Mark Sheet |
| House Keeping 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 Wise Grade / Mark Sheet |
| 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 Wise Grade / Mark Sheet |
| 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 Wise Grade / Mark Sheet |
| 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 Wise Grade / Mark Sheet |
| 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 Wise Grade / Mark Sheet |
| 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) |
3.40 |
| 8th Semester ( Final ) ( January to June ) Examination, 2019 |
Subject Wise Grade / Mark Sheet |
| 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 |
| Certificate |
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