B.A. (Culinary Arts) Advanced Pastry Arts II 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 - II
Module 1
- Assorted Viennoisserie, Assorted Doughnuts, Babka,
Module 2: BREAKFAST MENU
- Pretzels, Bagels, Brioche, Scones, English Muffins
- • Apple Strudel, Peach Strudel
- PHYLLO PASTRY: • Baklava
- DESSERT: • Phyllo Fruit Tarts (Assorted Products)
- • Assorted Macarons
- MACARONS: • Cacao to Chocolate,(Chocolate Making Process)Types
- CHOCOLATIER: of Chocolates, Chocolate – Melting, Tempering.
- • Hand Rolled Truffle and Moulding (Hard Centre
- Chocolate, Soft Centre Chocolate, Liquor Chocolate)
- • Showpiece and Chocolate Garnish,Stencil
- • Chocolate Fondant (molten cake)
- • Devil’s food cake
- • Assorted Plated Dessert
Reference Books
- 1 Bread, Eric Treuille & Ursula Ferrigrio
- 2 Cake Icing & Decorating, Handship, Carole
- 3 Professional Baking, Wayne Gielen,
- 4 Practice Baking(5 th edition) by William J Sultan
- 5 Advance Bread & Pastry by Michel Suas
- 6 Bakery materials & methods, A. R. Daniel
- 7 Textbook of Bakery&Confectionery by Yogambal Ashokkumar
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.