| Subject | 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 |  |  |
