B.A. (Culinary Arts) Essential of Bakery and Patisserie I Syllabus - Mumbai University
This is the FY BA Culinary Arts syllabus under NEP 2020, in force from the academic year 2025-26. This is the revised first year, item 5.4 (R) of 20 May 2025, which the University issued in place of its 2024-25 first-year syllabus.
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Syllabus for Essential of Bakery and Patisserie - I
Module 1: INTRODUCTION AND FAMILIARIZATION
- Introduction to bakery and confectionery /Patisserie
- Basic principle & science of baking Familiarization of tools, equipment, and their used in bakery.
- Ingredients and their roll and function in bake products
- Safety handling practice.
Module 2: YEAST BREAD
- Basic history of Bread
- Basic Bread Rolls (hard & soft rolls)
- Bread Stick, Bread Loaf ,Brown Bread
Module 3: INTERNATIONAL BREADS
- Bread Rolls
- Focaccia
- French Bread Brioche Pizza Bread
- Garlic Bread Loaf
- Cinnamon Roll
- Epi Bread
Module 4: COOKIES
- Butter Cookies
- Ice Box Cookies
- Coconut Macaroons
- Peanut Butter Cookies
- Melting Moments
- Choco Chip Cookies
- Nankhatai
Module 5: CAKE MAKING
- Genoese Sponge
- Pound Cake/ Lemon Cake Marble Cake/ Ribbon Cake
- Swiss Roll
- Eggless cupcake
Module 6: PASTRY
- Short Crust Pastry (Jam tarts, lemon tarts, Chocolate tarts, Bakewell tarts, Quiche)
- Choux Pastry (Cream puffs, Chocolate eclairs)
Module 7: PUDDING
- Caramel Custard
- Bread & Butter Pudding
Reference Book
- 1 Cake Icing & Decorating, Handship, Carole
- 2 Professional Baking, Wayne Gielen,
- 3 Understanding Baking, Joseph Amendola, Donald Lundberg
- 4 Pizza Toppings, Hamlyn
- 5 Bakery materials & methods, A. R. Daniel
- 6 Basic Bakery, J. C. Dubey
- 7 Basic Pastry Work Techniques, L. G. Nicollello & J. Dinsdall
- 8 Bread, Eric Treuille & Ursula Ferrigrio
Reproduced from the University of Mumbai syllabus for B.A. (Culinary Arts) under NEP 2020, in force from the academic year 2025-26. Wording is as printed in that syllabus. Module numbering is as printed there too.
The complete syllabus
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