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Home / Syllabus / B.A. (Culinary Arts) / FY BA Culinary Arts / Semester 1 / Principles of Food Production I

B.A. (Culinary Arts) Principles of Food Production 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.

Principles of Food Production - I Syllabus.pdf
Major · Semester 1 · FY BA Culinary Arts · 2 credits · 50 marks

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Syllabus for Principles of Food Production - I

Major · Semester 1 · FY BA Culinary Arts · 2 credits · 50 marks

Module 1

  • 1.1 INTRODUCTION TO CULINARY ARTS
  • 1.1.1 Aims and Objectives of Cooking Food
  • 1.1.2 Level of skills & experience Attitude & Behavior in the kitchen, Career avenues open to chefs.
  • 1.1.3 Classical Kitchen Brigade
  • 1.1.4 Organizational Structure of the Kitchen - Types & sections of a kitchen
  • 1.1.5 Modern Staffing in Various Category Hotels
  • 1.1.6 Duties & Responsibilities of Various Chefs
  • 1.1.7 Coordination of Kitchen with Other Departments
  • 1.2 TYPES & SECTIONS OF A KITCHEN
  • 1.2.1 Commissary
  • 1.2.2 Butchery
  • 1.2.3 Main Kitchen (Indian, Western & Chinese)
  • 1.2.4 Garde Manger
  • 1.2.5 Satellite Kitchen
  • 1.2.6 Bakery & Confectionery
  • 1.2.7 Pantry
  • 1.2.8 Kitchen Stewarding
  • 1.2.9 Show Kitchen
  • 1.2.10 Cafeteria Kitchen
  • 1.2.11 Walk-in cooler, walk-in freezer & Blast Chiller
  • 1.3 TOOLS, EQUIPMENT & FUELS USED IN THE KITCHEN
  • 1.3.1 Identification, Classification, & Uses of Equipment,
  • 1.3.2 Capital and Operational Equipment,
  • 1.3.3 Types & Uses of various knives, care & Maintenance of knives, how to choose a knife,
  • 1.3.4 Fuels used in the kitchen
  • 1.4 PREPARATION AND MIXING OF INGREDIENTS, METHODS OF COOKING & COOKING TEMPERATURES
  • 1.4.1 Methods of preparation
  • 1.4.2 Methods of cooking
  • 1.4.3 Microwave Cooking, Thermal Conductivity, Induction Cooking
  • Heat Transfer & its relationship to Food Preparation
  • 1.4.4 British Thermal Unit (BTU) Heat Fusion
  • Heat Removal-Cooling Freezing of Foods
  • Thawing of Foods
  • Re-heating of Food & Effects of Heat on Foods

Module 2

  • 2.1 INTRODUCTION TO INGREDIENTS DAIRY PRODUCTS
  • 2.1.1 Introduction of dairy products
  • 2.1.2 Types of dairy products (Milk, Cream, Butter, Cheese)
  • 2.1.3 Manufacturing, processing and market forms of different dairy products (Milk, Cream, Butter, Cheese)
  • 2.1.4 Uses and Storage of dairy products
  • 2.2 RICE, CEREALS AND PULSES
  • 2.2.1 Introduction, Classification of Cereals and Pulses
  • 2.2.2 Varieties of Rice and By products
  • 2.2.3 Nutritive Value of Various Cereals
  • 2.2.4 Sprouts and Uses
  • 2.3 EGGS
  • 2.3.1 Selection of Eggs
  • 2.3.2 Structure of Eggs
  • 2.3.3 Uses of Eggs
  • 2.3.4 Nutritive Value of Eggs
  • 2.4 VEGETABLES & FRUITS
  • 2.4.1 Classification of Vegetables & Fruits
  • 2.4.2 Colour Pigments in Vegetables and Effects of Heat,
  • 2.4.3 Acid and Alkali on each of them
  • 2.4.4 Cuts of vegetables
  • 2.4.5 Nutritional value of vegetables & Fruits
  • 2.4.6 Storage of vegetables
  • 2.4.7 By-products of fruits
  • 2.5 FLAVOURINGS & HERBS
  • 2.5.1 Uses of flavorings & herbs
  • 2.5.2 Common Herbs & Spices
  • 2.5.3 Storage of herbs and spices.
  • 2.5.4 Use of spices & herbs in preparation of dishes /meals.
  • 2.6 FATS & OILS
  • 2.6.1 Types of fat and oils
  • Animal fat
  • Butter, ghee
  • Vegetable fat
  • Cooking oil
  • Margarine
  • 2.6.2 Nutritional value of fats and oils.
  • 2.6.3 The choice of fats and oils
  • 2.6.4 Storage of fats and oils
  • 2.6.5 Use of fats and oils in food preparation

Reference Books

  • 1 Theory of Cookery – Krishna Arora
  • 2 Bery materials & methods, A. R. Daniel
  • 3 Basic Pastry Work Techniques, L. G. Nicollello & J. Dinsdall
  • 4 Bread, Eric Treuille & Ursula Ferrigrio
  • 5 The World Encyclopedia of Cheese – Juliet Harbutt
  • 6 The Complete Guide to the Art of Modern Cookery – Escoffier
  • 7 Professional Charcuterie – David Harvey-
  • 8 Food & Beverage Management – Davis & Stone
  • 9 Basic Cookery – Daniel R. Stevenson
  • 10 Modern Cookery for Teaching & Trade –Thangam Philip Vol1, & Vol 2.
  • 11 Professional Cooking – Wayne Gisslen – Wiley Publication
  • 12 Food Preparation & Cooking – Stanly Thorues
  • 13 Food Production Operations – Parvinder S. Bali
  • 14 Understanding Cookery – Lundberg Donald & Kotchever
  • 15 Food Commodities, Bernard Davis,
  • 16 Ingredients - Loukie Werle & Jill Cox – H. Fullman

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

This subject is cut from the University circular for its year. Open a document here if you want the whole thing rather than a single subject.

PDF BA Culinary Arts Sem I and II (2025-26) NEP (Revised) NEP 2020 syllabus, in force from 2025-26 Read full PDF Read
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PDF BA Culinary Arts Sem III Field Project (2025-26) NEP NEP 2020 syllabus, in force from 2025-26 Read full PDF Read
PDF BA Culinary Arts Sem V and VI (2026-27) NEP NEP 2020 syllabus, in force from 2026-27 Read full PDF Read
PDF BA Culinary Arts Sem V and VI Minor (2026-27) NEP NEP 2020 syllabus, in force from 2026-27 Read full PDF Read
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