B.A. (Culinary Arts) Essential Bakery and Patisserie II 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 Bakery and Patisserie - II
Module 1: INTERNATIONAL BREADS
- Baguette, Challah, Fougasse, Grissini, Bing Bread
- Pita Bread
Module 2: HEALTHY BREAD
- Rye Bread
- Multigrain loaf
- Classic Whole Wheat loaf
- Millet Bread
- Sour Dough Bread
Module 3: PASTRY
- Laminated Pastry (Puffs, Cheese straws, Palmiers)
- Danish Pastry
- Croissant
Module 4: TART & PIE
- Assorted Tarts and Pies.
Module 5: COOKIES
- Almond Biscotti
- Chocolate Brownies
- Brandy Snaps
- Thump Print Cookies
- Lemon Crinkle Cookies
Module 6: SOUFFLES & MOUSSES
- Assorted Soufflés and
- Assorted Mousses
Module 7: PUDDING
- Classic Pudding
Reference Books
- 1 Bread, Eric Treuille & Ursula Ferrigrio
- 2 Cake Icing & Decorating, Handship, Carole
- 3 Professional Baking, Wayne Gielen,
- 4 Pizza Toppings, Hamlyn
- 5 Advance Bread & Pastry by Michel Suas
- 6 Bakery materials & methods, A. R. Daniel
- 7 Basic Pastry Work Techniques, L. G. Nicollello & J. Dinsdall
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.