B.A. (Culinary Arts) Advanced Culinary Arts 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
Module 1: 5. North America- USA, Mexico, 6. South America- Argentina, Brazil
- 1.1 History and Development of Cuisine
- 1.2 Meal Structure
- 1.3 Main Ingredients Used
- 1.4 Regional Variations
- 1.5 Meal Routines
- 1.6 Regional Cookery
- 1.7 Festivals and Celebratory Foods
- 1.8 Dominant Influences
- 1.9 Special Regional Dishes, Street Food and Popular Snacks
- Desserts
Module 2: MODERN COOKING TECHNICS AND PROCESS AND LAYOUT OF DIFFERENT TYPES OF BUFFET
- 2.1 Modern Cooking Technics And Process
- 2.2 Sous vide Cooking, Cook Chill, Cook Freeze
- 2.3 Buffet Components Cooked in the below Buffets
- 2.4 Breakfast- Indian, Continental, American
- 2.5 Hi-Tea
- 2.6 Brunch
Reference Books
- 1 Theory of Cookery – Krishna Arora
- 2 Bery materials & methods, A. R. Daniel
- 3 Basic Pastry Work Techniques, L. G. Nicollello & J. Dinsdall
- 4 Bread, Eric Treuille & Ursula Ferrigrio
- 5 The World Encyclopedia of Cheese – Juliet Harbutt
- 6 The Complete Guide to the Art of Modern Cookery – Escoffier
- 7 Professional Charcuterie – David Harvey-
- 8 Food & Beverage Management – Davis & Stone
- 9 Food Preparation & Cooking – Stanly Thorues
- 10 Modern Cookery for Teaching & Trade – Thangam Philip Vol1, & Vol 2.
- 11 Professional Cooking – Wayne Gisslen – Wiley Publication
- 12 Food Production Operations – Parvinder S. Bali
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.