B.A. (Culinary Arts) Intermediate Bakery and Confectionary Syllabus - Mumbai University
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.
Loading syllabus...
Syllabus for Intermediate Bakery and Confectionary
Module 1: 9 Practical
- Details
Module 2: INTERNATIONAL DESSERTS
- Crème Catalana, Clafoutis, Baba-au-Rhum, Crème
- Brulee, Granita, Tiramisu, Zabaglione, Cannoli,
- Zucotto, Japanese Cheese Cake, Cold Cheese
- Cake/ New York Cheese Cake, Red Velvet Cake.
- Kunefe, Banoffee Pie, Basbousa, Mochi
Module 3: CREAMS & SAUCES
- Crème Anglaise
- Pastry Cream
- Bavarian Cream
- Chocolate Sauce
- Caramel Sauce
- Melba Sauce
- Hot Chocolate Sauce
- Hot Caramel Sauce
- Fruit Compotes
Module 4: CLASSIC CAKES
- Pineapple Upside-down Cake
- Rich Plum Cake
- Dates & Walnut Cake
- Banana Walnut Loaf
- Lemon Chiffon Cake
- Chocolate Brownies
Reference Books
- 1 1.Bread, Eric Treuille & Ursula Ferrigrio
- 2 2.Cake Icing & Decorating, Handship, Carole
- 3 3.Professional Baking, Wayne Gielen,
- 4 4.Understanding Baking, Joseph Amendola, Donald Lundberg
- 5 5.Practice Baking(5 th edition) by William J Sultan
- 6 6.Advance Bread & Pastry by Michel Suas
- 7 Bakery materials & methods, A. R. Daniel
- 8 2.Basic Bakery, J. C. Dubey
- 9 3.Basic Pastry Work Techniques, L. G. Nicollello & J. Dinsdall
- 10 4.Textbook of Bakery&Confectionery by Yogambal Ashokkumar
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.