B.A. (Culinary Arts) Experimental and Innovative Cuisine 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.

Loading syllabus...

Syllabus for Experimental and Innovative Cuisine

Vocational skill course · Semester 5 · TY BA Culinary Arts · 2 credits · 50 marks

Module 1: Menu -1 Charcoal Cooking

Student will involves using charcoal as a fuel
source to impart a unique smoky flavor and
high-heat searing to food

Module 2: Menu -2 Bamboo Cooking

Student will use Bamboo for cooking food in
several ways or using the hollow stalks to
steam and flavor other foods like chicken or rice

Module 3: Menu -3 Indian Food with Continental Ingredients

Students will Creative fusion with continental
(primarily European) ingredients and
techniques to create popular Indo-Continental
dishes.

Module 4: Menu -4 Innovative Recipes with Flowers

Innovative recipes with flowers range from
savory dishes and sweet dishes

Module 5: Menu -5 Vegetarian Recipes Inspired by Non Vegetarian Dishes

Many non-vegetarian dishes can be adapted
into delicious vegetarian alternatives by
using plant-based protein

Module 6: Menu - 6 Innovative Use of Millets

Student will make Innovative uses of millets
include creating value-added food products

Module 7: Menu -7 Global Bowls with Indian Flavors

A balanced and flavorful bowl generally
includes four key components: a base, a main
protein/curry, a fresh element, and a
condiment/chutney.

Module 8: Menu -8 Deconstructed Indian Snacks

"Deconstructed" Indian snacks generally refer
to recipes or modern interpretations that
separate the traditional components of a dish,
often to create a new presentation or a
healthier version while retaining the original
flavors

Module 9: Menu -9 Plant-Based Seafood Alternatives

Students will utilize Plant-based seafood
alternatives are made from ingredients like soy,
wheat, and peas to mimic the taste and texture
of fish, shrimp, and crab

Module 10: Menu -10 Innovative Indian Curries

innovative Indian curries combine traditional
spices with creative plant-based ingredients,

Module 11: Menu -11 Indian Flavors in International Dishes

Indian flavors are a result of aromatic spices
like cumin, cardamom, and turmeric, and
ingredients like ghee and lentils, which are
used to create a wide range of international
dishes

Module 12: Menu -12 Soups and Stews Reinvented

Students will prepare Soups and Stews in a
reinvented way or in a cooking philosophy that
focuses on new or innovative methods for
preparing traditional soups and stews.

Module 13: Menu -13 Root-to-Stem Cooking

Root-to-stem cooking is a sustainability
movement that uses all edible parts of
vegetables—from their stems and leaves to
their roots and peels—to reduce food waste
and create more nutritious meals

Module 14: Menu -14 Mock Meats and Dairy Alternatives

Mock meats and dairy alternatives are plant-
based products designed to mimic the taste,
texture, and appearance of animal-based
products.

Module 15: Menu -15 Traditional Rice Dishes with a Twist

Students will prepare traditional rice dishes with
a Twist" involves taking classic, culturally
significant rice preparations and infusing them
with modern ingredients, flavors, or cooking
techniques to create innovative and unique
culinary experiences

Module 16: Menu -16 Indian Sweet in International Dessert

Students will prepare Indian sweet with a fusion
that mimic the taste, texture, and appearance of
international dessert.
Note :- Minimum 12 Practical Menu + Practice Menu to be conducted for the

Reference Books

1 The Experimental Cook: A new approach to the art of cooking by Sharad Ganesh Pradhan (Author)
2 Cuisine and Culture – A History of Food and People by Linda Civitello.
3 Innovations in Traditional Foods – by Charis M Galanakis.
4 A Short Course in Culinary Experiments: Vegetarian Indian Cuisine for Innovative by S. Muralidharan
5 The Experimental Cook: A new approach to the art of cooking by Sharad Ganesh Pradhan (Author)
6 Cuisine and Culture – A History of Food and People by Linda Civitello.
7 Innovations in Traditional Foods – by Charis M Galanakis

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.

PDF BA Culinary Arts Sem I and II (2025-26) NEP (Revised) NEP 2020 syllabus, in force from 2025-26 Read full PDF Read

PDF BA Culinary Arts Sem III and IV (2025-26) NEP NEP 2020 syllabus, in force from 2025-26 Read full PDF Read

PDF BA Culinary Arts Sem III Field Project (2025-26) NEP NEP 2020 syllabus, in force from 2025-26 Read full PDF Read

PDF BA Culinary Arts Sem V and VI (2026-27) NEP NEP 2020 syllabus, in force from 2026-27 Read full PDF Read

PDF BA Culinary Arts Sem V and VI Minor (2026-27) NEP NEP 2020 syllabus, in force from 2026-27 Read full PDF Read

Report or request