B.A. (Culinary Arts) Indian and International Ethnic Cuisines Syllabus - Mumbai University 2026
This is the SY BA Culinary Arts syllabus under NEP 2020, in force from the academic year 2025-26. Semester IV of this year is On-Job Training, for which the University sets no taught paper.
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Syllabus for Indian and International Ethnic Cuisines
Module 1: INDIAN ETHNIC CUISINE
- 1.1 Features of early Indian cuisine
- 1.2 Development of Indian Cuisine between 1 st and 16 th centuries. Features, tradition, cookware, ingredients, festive cooking and popular menus of following cuisines :
- Northern India: North-west frontier, Kashmiri, Delhi and Avadhi (Dum Pukht)
- Eastern India: Bengal, Bihar, Orissa and Arunachal Pradesh
- Western India: Goa, Gujrat, Kohlapuri, Malwani, Konkan and Agri –Koli
- Southern India: Karnataka, Kerala , Hyderabadi and Chettinad.
Module 2: INTERNATIONAL ETHNIC CUISINE- Europe
- 2.1 French Cuisine
- Introduction to classical cuisine
- Provinces of France and its classical dishes.
- Key cooking terms of /French cuisine: Aioli, Confit , Florentine , Gretine, Brule Fumet , Abats , Canard ,Coq au vin , Jambon Tartare, Tornedos ,Crème Brulee, Glace Alsacienne, Bourguigonne , Normande Bearnaise , Bordelaise, Rouille
- Description and example (Traditional dishes) of
- 2.2 Spanish Cuisine
- History and Development of Spanish Cuisine
- Meal Routines
- Spanish Regional Variations
- 2.3 Italian Cuisine
- History and development of Italian Cuisine.
- Meal structure.
- Main ingredients used in Italian cuisine
- Regional Variations
- 2.1 INTERNATIONAL ETHNIC CUISINE- Oriental
- 2.1.1 Introduction to Chinese Cuisine
- History and development of Chinese Cuisine.
- Meal structure.
- Main ingredients used in Chinese cuisine
- Regional Variations
- 2.1.2 Introduction to Japanese Cuisine
- History and development of Japanese Cuisine.
- Main ingredients used in Japanese cuisine
- Regional Variations
- Dining Etiquette
- 2.1.3 Bakery & Confectionary
- History and development of bakery & confectionery.
- Main ingredients used in bakery & confectionery.
- Bread, Cakes, Cookies, Pastry, Desserts
- Butter Creams:- French, Italian, German
- Meringue Based Sponge- Dacquiose, Japonaise, Jaconde,
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 Food Production Operations – Parvinder S. Bali
- 7 Basic Cookery – Daniel R. Stevenson
- 8 Modern Cookery for Teaching & Trade – Thangam Philip Vol1, & Vol 2.
- 9 Professional Cooking – Wayne Gisslen – Wiley Publication
- 10 The Complete Guide to the Art of Modern Cookery – Escoffier
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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