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Home / Syllabus / B.A. (Culinary Arts) / FY BA Culinary Arts / Semester 2 / Principles of Food Production II

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

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

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Syllabus for Principles of Food Production - II

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

Module 1

  • 1.1 BASIC PREPARATION OF STOCKS
  • 1.1.1 Introduction of Stock & Glazes
  • 1.1.2 Uses of Stock & Glazes
  • 1.1.3 Classification of Stock
  • 1.1.4 Elements of Stocks & its Characteristics
  • 1.1.5 Precautions to be taken while preparing Stock
  • 1.1.6 Storage of Stocks
  • 1.2 THICKENING AGENTS AND SAUCES
  • 1.2.1 Introduction to thickening agents
  • 1.2.2 Starches as Thickening Agent
  • 1.2.3 Definition of Roux
  • 1.2.4 Types of Roux (white, blond, brown)
  • 1.2.5 Other thickening agents
  • 1.2.6 Definitions of sauces
  • 1.2.7 Classifications of sauces
  • 1.2.8 Preparation of Mother Sauces & Derivatives
  • 1.2.9 Various uses of sauces
  • 1.3 SOUPS
  • 1.3.1 Classification of soups
  • 1.3.2 International Soups
  • 1.3.3 Precautions taken while preparing Soups.
  • 1.4 SALADS
  • 1.4.1 Introduction
  • 1.4.2 Composition of a Salad
  • 1.4.3 Types of Salad
  • 1.4.4 Salad Dressing
  • 1.4.5 Salient Features of Preparing Good Salads
  • 1.4.6 International salads
  • 1.5 EGGS & FISH
  • 1.5.1 Introduction
  • 1.5.2 Cooking of eggs for breakfast
  • 1.5.3 Identification & Classification of Fish
  • 1.5.4 Cuts of Fish
  • 1.5.5 Darne
  • 1.5.6 Trançon
  • 1.5.7 Fillet
  • 1.5.8 Suprême
  • 1.5.9 Delice
  • 1.5.10 Goujon
  • 1.5.11 Goujonettes
  • 1.5.12 Paupiette
  • 1.5.14 En tresse
  • 1.5.15 En Loregnette
  • 1.5.16 Pavé
  • 1.5.17 Cravate (plaited)
  • 1.5.18 Cooking of Fish

Module 2

  • 2.1 INTRODUCTION TO MEATS
  • 2.1.1 Lamb, Pork, Beef, Veal & Furred Game
  • 2.1.1 Introduction
  • 2.1.2 Cuts of lamb, beef, veal and pork (with diagram)
  • 2.1.3 Processing of a Whole Animal
  • 2.1.4 Classification of Meats
  • 2.1.5 Composition of Meat,
  • 2.1.6 Cuts of Meats
  • 2.1.7 Yield Tests
  • 2.1.8 Methods of cooking meats
  • 2.1.9 Some Classical Preparations of meats
  • 2.2 INTRODUCTION POULTRY & GAME
  • 2.2.1 Introduction to Meat, Poultry and Game
  • 2.2.2 Poultry and Game
  • 2.2.3 Cuts of Poultry
  • 2.2.4 Physical & Chemical Characteristics of Poultry
  • 2.2.5 Trussing Methods
  • 2.2.6 Handling and storage of meat
  • 2.2.7 Methods of cooking poultry
  • 2.2.8 Some Classical Preparations of Poultry
  • 2.3 INTRODUCTION TO BAKING BASIC BREADS,SPONGE, CAKE & PASTRY
  • 2.3.1 Introduction
  • 2.3.2 Tools, Equipment & Key Ingredients required in Baking
  • 2.3.3 Understanding different types of bread
  • 2.3.4 Understanding different methods in bread making
  • 2.3.5 Basic faults in bread making
  • 2.3.6 Principles Behind Making of Sponge
  • 2.3.7 Points to be Kept in Mind While Making Sponges & Cakes
  • 2.3.8 Pastry Techniques and Principles
  • 2.3.9 Different types of Pastry
  • 2.3.10 Basic method of making Pastry
  • 2.3.11 Various Types of Cookies
  • 2.3.12 Different method of making Cookies
  • 2.3.13 Safe Food Handling Practices
  • 2.4 MASALAS, PASTES & INDIAN GRAVIES
  • 2.4.1 Introduction to regional masalas, pastes & gravies
  • Blending of Spices & Concept of Masalas
  • 2.4.2 Concept of Dry & Wet Masalas
  • 2.4.3 Pastes used in Indian Cooking
  • 2.4.4 Basic Indian Gravies
  • 2.5 CULINARY TERMS
  • 2.5.1 Indian culinary terms
  • 2.5.2 International culinary terms
  • 2.5.3 Bakery culinary terms

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 Food Preparation & Cooking – Stanly Thorues
  • 10 Food Production Operations – Parvinder S. Bali
  • 11 Basic Cookery – Daniel R. Stevenson
  • 12 Modern Cookery for Teaching & Trade – Thangam Philip Vol1, & Vol 2.
  • 13 Professional Cooking – Wayne Gisslen – Wiley Publication

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.

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