B.A. (Culinary Arts) Indian Knowledge System Culinary Arts Pakasastra Syllabus - Mumbai University 2026

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 Indian Knowledge System - Culinary Arts Pakasastra

Major · Semester 5 · TY BA Culinary Arts · 2 credits · 50 marks

Module 1

1.1 Introduction to the Indian Knowledge System (IKS)
Definition, scope, and components of IKS in ancient food culture.
Characteristics of traditional knowledge systems
Oral traditions - like epic recitations, folk songs, and storytelling, textual sources, and community-based knowledge
1.2 Concepts of Dharma, Artha, Kama, and Moksha in relation to food.
Food as a cultural and spiritual entity.
Holistic worldview of health and well-being. Ayurvedic Foundations of Food Knowledge
1.3 Panchamahabhuta (Five Elements) and their influence on food
Tridosha theory (Vata, Pitta, Kapha)
Shad Rasa (Six Tastes) and their role in balanced nutrition
Agni (digestive fire) and food compatibility (Viruddha Ahara)
Dinacharya (Daily routine) and diet.
Traditional farming systems: rain-fed, organic, mixed cropping
1.4 Indian cuisines based on climate, agriculture, and local knowledge (e.g., use of coconut in South/Coastal, mustard in East)
Sacred groves, biodiversity, and food resource management
Seasonal and geographic influences on diet.
Study of tribal and forest food systems.(Wild Food) Cultural and Regional Food Wisdom
Regional food diversity shaped by climate, geography, and culture
Community food knowledge and intergenerational learning
Traditional cooking methods and preservation techniques

Module 2

2.1 Food in Indian Literature and Classical Texts
Food references in Vedas ( Rigveda, Yajurveda, Atharvaveda), Upanishads, Ayurveda, and epics
Annam Brahma ( Food is divinity itself )
Historical evolution of Indian cuisine
Influence of trade, migration, and intercultural exchanges
2.2 Food Classification Systems in IKS
Nalapaka Darpana( Mirror of Cooking)
Bhojana Kutuhalam ( food, dietetics,& culinary science)
Supashastra ( science of soups cooking )
Sattvic, Rajasic, and Tamasic food categories
Ethical and moral dimensions of eating
Food as medicine (Ahara as a pillar of health) Rituals, Festivals, and Symbolic Food Practices
2.3 Role of food in religious ceremonies (Havan,Puja) and life- cycle rituals ( Jain,Buddhist,Sikh,etc.)
Seasonal festivals and their traditional culinary significance
Symbolic meanings behind traditional dishes.
Fasting and Detoxification (Upavasa) Sustainability and Food Ethics
2.4 Concepts of balance, harmony, and non-wastefulness
Traditional ecological knowledge and food stewardship
Farm-to-plate systems in ancient Indian society
Culinary tourism based on Traditional/Ayurvedic Food. Contemporary Relevance of IKS Food Knowledge
2.5 Application of traditional principles in modern nutrition
Revival of indigenous grains, millets, and forgotten foods
IKS contributions to sustainable culinary practices today
Modern food safety standards (HACCP/FSSAI) alongside traditional kitchen hygiene practice.
Culinary Entrepreneurship & Project based on IKS
Case study on IKS - Culinary base topics
Ayurveda - menu planning
Assignment on IKS-( Pākaśāstra )

Reference Books

1 Indian Knowledge Systems – by Kapoor & Singh (Aicte)
2 A Historical Dictionary Of Indian Food-by K.T. Achaya –
3 Ayurveda: The Science Of Food And Life – by Vasant Lad
4 Feasts And Fasts – by Colleen Taylor Sen
5 Indian Agricultural Practices- by Nabakishore Choudhury
6 Traditional Knowledge System in India – by D. P. Chattopadhyaya
7 Indian Food Tradition – A Historical Companion by K.T. Achaya
8 A Historical Dictionary of Indian Food - K.T. Achaya –.
9 Vedic Foods and Culinary Traditions – by P.V. Kane (portions of ‘History of Dharmasastra’)
10 The Yoga of Food – by Dr. Vijaya Venkat
11 Ayurvedic Cooking for Self-Healing – by Usha & Vasant Lad
12 Indian Festivals and Rituals: A Cultural Digest – by N. N. Vyas
13 Feasts and Fasts: A History of Food in India – by Colleen Taylor Sen
14 The Secret Life of Indian Food – by Sushanta Kumar Mishra Deals with harmony, non-wastefulness, farm-to-plate ideas.
15 Millets in Indian Food Systems by Indian Council of Agricultural Research (ICAR) for modern revival of traditional grains.
16 Eating Right in Ayurvedic Way by Dr. Janesh Bhatt Connects IKS principles with modern dietetics. Government / Academic Resources
1 AICTE – Indian Knowledge Systems PDFs (free downloads)
2 FSSAI – Eat Right India Initiative
3 AYUSH Ministry – Food & Ayurveda Guidelines
4 NCERT Resources on Agriculture, Culture, and Health

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.

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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

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