B.A. (Culinary Arts) Field Project Culinary Arts Syllabus - Mumbai University 2026

Module 1

• 1 Description of This field project course provides undergraduate students with an the course: opportunity to integrate theoretical knowledge with practical Including but industry exposure in the domains of culinary arts, food science, Not limited to: bakery and confectionery, hospitality management, food safety, sustainability, and food business innovation. Students will undertake an independent or group-based research/project study under faculty supervision aligned with contemporary industry trends and challenges.
• 2 Vertical: FP ( Vertical-6)
• 3 Type: Practical
• 4 Credit: 2 credits (1 credit = 15 Hours for Theory or 30 Hours of Practical work in a semester)
• 5 Hours Allotted: 30 +15 = 45 Hours
• 6 Marks Allotted: 50 Marks (Internal 20 Marks External 30 Marks)
• 7 Course Objectives:The objective of the course is to introduce the student to
• 1 Apply culinary and food science principles in real-world scenarios.
• 2 Conduct field research and data analysis.
• 3 Develop innovative food products or operational models.
• 4 Evaluate sustainability, food safety, and regulatory compliance.
• 5 Analyze hospitality business models and marketing strategies.
• 6 Present findings in a structured academic and professional format.
• 8 Course Outcomes:On completion of this module- the students shall be able to
• 1 To apply culinary arts and food science principles in real-world hospitality and food production settings.
• 2 To conduct field research using appropriate methodologies and analyze collected data systematically.
• 3 To develop innovative food products, menus, or operational models based on industry needs and consumer trends.
• 4 To evaluate sustainability practices, food safety standards, and regulatory compliance in food and hospitality operations.
• 5 To analyze hospitality business models, marketing strategies, and financial feasibility for decision-making.
• 6 Tp present project findings in a structured, professional, and academically appropriate format.
• 9 Name of the Topic
• 1 Culinary Arts and Food Science Integration
• 2 Fermentation Techniques and Functional Foods
• 3 Nutritional Menu Engineering for Contemporary Food Service
• 4 Modernization of Regional Indian Cuisine
• 5 Zero-Waste Kitchen Practices and Sustainable Operations
• 6 Sustainable Alternatives to Conventional Food Packaging
• 7 Impact of Technology on Customer Service in Hospitality
• 8 Hotel Hygiene, Sanitation Standards, and Regulatory Compliance
• 9 Business Model Analysis of Ghost Kitchens
• 10 Influence of Social Media Influencers on Food Trends and Consumer Behaviours
• 11 Plant-Based Bakery Product Development and Innovation
• 12 Preservation and Promotion of Regional and Traditional Indian Culinary Heritage
• 13 Revival of Forgotten and Indigenous Grains in Baking
• 14 Feasibility Study of a Cloud Kitchen or Specialty Bakery
• 15 HACCP Implementation in Small-Scale Bakeries
• 16 Event Planning and Management in the Culinary and Hospitality Industry
• 17 Cost Analysis of Locally Sourced Versus Imported Ingredients
• 18 Food Styling and Professional Food Photography
• 19 Plant-Based and Vegan Cooking and Baking Practices
• 20 Role of Fermentation and Probiotic Foods in Human Health
• 21 Government Regulations and Their Role in Food Safety Management
• 22 Digital Technologies in the Food Industry and Future Trends
• 23 Health Impacts of Food Additives and Preservatives
• 24 Importance of Food and Service Marketing in Hospitality Businesses
• 25 Food Ethics and Sustainable Culinary Practices
• The topics are indicative and the faculty members should allot Field Projects that are relevant and important as per core Subject. The Field Project may be taken individual or in a group up 5 students with proper guidance from Faculty