B.A. (Culinary Arts) Essential Culinary Arts International Cuisine 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 Culinary Arts - International Cuisine - II
Module 1: 6 Marks Allotted
- 50 Marks ( Internal Exam - 20 Marks,/ External Exam - 30
- Marks)
Module 2: 9
- Essential Culinary Arts – International Cuisine – II
Module 3: Objective /
- Particular
Module 4: Practical Session - 1
- Shrimp Bisque
- Poulet Sauté Champignon
- Buttered Broccoli
- Duchesse Potato
- Queen of Pudding
Module 5: Practical Session - 2
- Consommé Royale
- Fish Meuniere
- Tossed Salad
- Garlic Bean Almandine
- Chocolate Mousse
Module 6: Practical Session - 3
- Mulligatawny Soup
- Fillet de Pomfret Orly
- French Fries
- Ceasar Salad
- Dry Fruit Pudding
Module 7: Practical Session - 4
- Cream of Mushroom
- Irish Stew
- Braised Cabbage
- Russian Salad
- Jelly
Module 8: Practical Session - 5
- Puree de Epinard
- Coq Au Vin
- Vegetable au Gratin
- Jacket Potatoes
- Fruit Salad with Crème Anglaise
Module 9: Practical Session - 6
- Chicken Broth
- Pomfret Colbert
- Pasta Aglio olio
- Carrot & Raisin Salad
- Bread Rolls
Module 10: Practical Session - 7
- Cock-a-leekie soup
- Scotch Eggs
- Hoppin John
- Cajun Spiced Potato Wedges
- Rum & Raisin Pudding
Module 11: Practical Session - 8
- Roasted Pumpkin Soup
- Prawns Cocktail
- Fish Colbert
- Haricot Vert
- Coffee Mousse
Module 12: Practical Session - 9
- Bouillabaisse
- Poulet sauté Maryland
- Ratatouille
- Potato lyonnaise
- Chocolate Churros
Module 13: Practical Session 10
- Fresh Pasta- Demo
- Ravioli
- Spaghetti
- Fettuccini
- Pesto, Carbonara, Alfredo, etc.
- Zabaglione
Module 14: Practical Session 11
- Roasted Bell Pepper & Basil Soup
- Shepherd’s Pie
- Salad Vert
- Fruit Salad with Honey Lime Dressing
- Diplomat Pudding
Module 15: Practical Session 12
- Borscht
- Boeuf/ Chicken Stroganoff
- Olivier Salad
- Herb Rice
- Apple Cake
Module 16: Practical Session 13
- Soupe Vichyssoise
- Mutton Goulash
- Coleslaw Salad
- Garlic & Herb Roasted Potato
- Dates Pudding
Module 17: Practical Session 14
- Carrot Ginger Soup
- Grilled Fish with Maltaise Sauce
- Wilted Spinach Parsley
- Potatoes
- Crème Custard
Module 18: Practical Session 15
- Chicken Burger
- Vegetable Burger
- Chicken Mayo Sandwich
- Chilli Cheese Toast
- French Fries
Reference Books
- 1 Food Commodities, Bernard Davis,
- 2 Food Production Operations – Parvinder S. Bali-
- 3 Ice Cream, Sophie Hale
- 4 Professional Chef, American Culinary Institute, John Liley & sons
- 5 The Art & Science of Culinary Preparation, Jerald W.
- 6 Theory of Catering, Kinton Ceserani,
- 7 Theory of Cookery, Krishna Arora,
- 8 Cruising Cuisine, Kay Pastorius,
- 9 Lab Manual
- 10 Modern Cookery for Teaching and Trade, Thangam E. Philip,
- 11 Modern Cookery Vol I & Vol II, Thangam E. Philip
- 12 Advance Professional Cooking – Wayne Gisslen
- 13 Advance Culinary Foundation - Wayne Gisslen
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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