Student Name RAMANDEEP SINGH
Father Name SUKHWINDER SINGH
Date Of Birth 28.06.2001
Course BACHELOR OF ARTS (CULINARY ARTS)
Enrollment No. 20VDU5798533
Session JULY 2020 – JUNE 2023
Mode REGULAR
Specialization ARTS
 
Year/Semester Semester-I Roll Number 234625
  Theory Practical/Internal Assessment Obtained Marks Total Marks
Subject Maximum Marks Marks Secured Maximum Marks Marks Secured
PRINCIPLES OF FOOD PRODUCTION 70 56 30 18 74 100
ESSENTIAL CULINARY ARTS -INTERNATIONAL 70 54 30 19 73 100
ESSENTIAL CULINARY ARTS –INDIAN- I 70 55 30 22 77 100
ESSENTIAL BAKERY & CONFECTIONERY 70 49 30 20 69 100
Total 293 400
 
Year/Semester Semester-II Roll Number 345676
  Theory Practical/Internal Assessment Obtained Marks Total Marks
Subject Maximum Marks Marks Secured Maximum Marks Marks Secured
PRINCIPLES OF FOOD PRODUCTION 70 59 30 20 79 100
ESSENTIAL CULINARY ARTS – INTERNATIONAL 70 54 30 18 72 100
ESSENTIAL CULINARYARTS – INDIAN 70 47 30 21 68 100
ESSENTIAL BAKERY & CONFECTIONERY 70 55 30 16 71 100
Total 290 400
Previous Year’s Marks Obtained 293 400
Grand Total 583 800
 
Year/Semester Semester-III Roll Number 498633
  Theory Practical/Internal Assessment Obtained Marks Total Marks
Subject Maximum Marks Marks Secured Maximum Marks Marks Secured
INDIAN AND INTERNATIONAL ETHNIC CUISINES 70 50 30 18 68 100
INDIAN ETHNIC CULINARY ARTS 70 55 30 21 76 100
BEVERAGE STUDIES 70 47 30 16 63 100
INTERMEDIATE CULINARY ARTS – INTERNATIONAL 70 53 30 22 75 100
Total 282 400
Previous Year’s Marks Obtained 583 800
Grand Total 865 1200
 
Year/Semester Semester-IV Roll Number 567753
  Theory Practical/Internal Assessment Obtained Marks Total Marks
Subject Maximum Marks Marks Secured Maximum Marks Marks Secured
REGIONAL INDIAN CUISINE AND LARDER 70 59 30 20 79 100
INTERMEDIATE CULINARY ARTS-INDIAN 70 54 30 16 70 100
FUNCTION CATERING OPERATIONS 70 47 30 18 65 100
LARDER AND SHORT ORDER COOKERY 70 44 30 22 66 100
Total 280 400
Previous Year’s Marks Obtained 865 1200
Grand Total 1145 1600
 
Year/Semester Semester-V Roll Number 678986
  Theory Practical/Internal Assessment Obtained Marks Total Marks
Subject Maximum Marks Marks Secured Maximum Marks Marks Secured
EVENT PLANNING & MANAGEMENT 70 51 30 17 68 100
ADVANCED FOOD PRODUCTION 70 40 30 18 58 100
ADVANCED CULINARY ARTS – INDIAN 70 57 30 21 78 100
ADVANCED PASTRY ARTS 70 41 30 15 56 100
Total 260 400
Previous Year’s Marks Obtained 1145 1600
Grand Total 1405 2000
 
Year/Semester Semester-VI Roll Number 796546
  Theory Practical/Internal Assessment Obtained Marks Total Marks
Subject Maximum Marks Marks Secured Maximum Marks Marks Secured
ADVANCED CULINARY ARTS – INDIAN 70 55 30 21 76 100
CHOCOLATERIE 70 49 30 17 66 100
ADVANCED CULINARY ARTS – INTERNATIONAL 70 44 30 16 60 100
PROJECT RESEARCH (CULINARY BASED) 70 40 30 22 62 100
  Total 264 400
Previous Year’s Marks Obtained 1405 2000
Grand Total 1669 2400