B.A. (Culinary Arts) Advanced Pastry Arts I Syllabus - Mumbai University
This is the TY BA Culinary Arts syllabus under NEP 2020, in force from the academic year 2026-27. The University is still examining the older Choice Based scheme for the third-year students teaching out on it - her Winter 2026 timetables for Semesters V and VI are headed "T.Y.B.A. Culinary Arts (Choice Based)" - so check which scheme your exam form names before you use this.
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Syllabus for Advanced Pastry Arts - I
Module 1
- Mirror Glaze Mousse Cake
- Fondant Cake – 1(floral décor)
- Fondant Cake – 2 (theme based 3 D sculpting)
Module 2: CAKES & ICING ARTS
- Icing:
- Butter Cream Icing (Types)
- Royal Icing
- Gum paste
- Pastillage
- Marzipan
Module 3: CHOUX PASTRY
- Chocolate Éclairs
- Profiteroles/ Cream Puff
- Churros
- Craquelin Crust
- St. Honore Gateau,
- Paris Brest
Module 4: INTERNATIONA L GATEAUX AND CURRENT TRENDS
- Carrot Cake with Cream Cheese Frosting
- Black Forest Gateau
- Dobos Torte
- Esterhazy Torte
- Fresh Fruit Gateaux
- Sacher Torte
- Linzer Torte
- Gateau Opera
- Tres Leches Cake
Module 5: FROZEN DESSERT
- Parfait
- Sorbet & Sherbet
- Pops Sides Frozen Yogurt
- Ice Cream
Module 6: JELLY DESSERT
- Assorted Jelly Dessert
Reference Books
- 1 Practice Baking(5 th edition) by William J Sultan
- 2 Advance Bread & Pastry by Michel Suas
- 3 Understanding Baking, Joseph Amendola, Donald Lundberg
- 4 Cakes Icing & Decorating” by Carole Handslip
- 5 Professional baking by Wayne Gisslen
- 6 The Advanced Art of Baking & Pastry Paperback – by R. Andrew Chlebana
- 7 The Advanced Professional Pastry Chef Hardcover – by Bo Friberg (Author), Amy Kemp Friberg (Author)
Reproduced from the University of Mumbai syllabus for B.A. (Culinary Arts) under NEP 2020, in force from the academic year 2026-27. 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.