B.A. (Culinary Arts) Advanced Culinary Arts International 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.
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Syllabus for Advanced Culinary Arts - International Cuisine
Module 1
- 9 INTERMEDIATE CULINARY ARTS – INTERNATIONAL CUISINE
- Activities: Cuisine Particular
- 1 British Minimum four course menu to be
- 2 Chinese planned for all the mentioned 3. Italian cuisine
- 4 Thai
- 5 Spanish
- 6 Japan
- 7 French
- 8 Indonesian
- 9 Mexican
- 10 Mediterranean
- 11 Russian
- 12 Sri Lankan
- 13 German
- 14 International Breakfast
- 15 International High Tea
- 16 International Street Food Note :- Minimum 12 Practical Menu + Practice Menu to be conducted for the semester. The
Reference Books
- 1 Food Commodities, Bernard Davis,
- 2 Food Production Operations – Parvinder S. Bali-
- 3 Ice Cream, Sophie Hale
- 4 Professional Chef, American Culinary Institute, John Liley & sons
- 5 The Art & Science of Culinary Preparation, Jerald W.
- 6 Theory of Catering, Kinton Ceserani,
- 7 Theory of Cookery, Krishna Arora,
- 8 Cruising Cuisine, Kay Pastorius,
- 9 Lab Manual
- 10 Modern Cookery for Teaching and Trade, Thangam E. Philip,
- 11 Modern Cookery Vol I & Vol II, Thangam E. Philip
- 12 Advance Professional Cooking – Wayne Gisslen
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.