B.A. (Culinary Arts) Food Tourism 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 Food Tourism
Module 1
- 1.1 • Introduction to Tourism
- 1.2 What is Tourism?
- 1.3 Definitions and significance of Tourism,
- 1.4 Types of Tourism, Tourists- Characteristics and Types,
- 1.5 Tourism Products, Tourism Planning & Development.
- 1.6 Function of Tour Operator and Travel Agent.
- 1.7 Itinerary Planning and Designing.
- 1.8 Destination and Types.
- 1.9 Introduction Food Tourism
- 1.10 What is Food Tourism?
- 1.12 Key Elements of Food Tourism
- Regional Food Diversity
- Famous Culinary Destinations
- Food Festivals and Events
- Street Food Culture
- Royal Culture Influence
- Sustainable and Organic Food
- Food Trails and Culinary Tours
- Technology and Social Media Impact
- Culinary Education
- 1.13 Economic & Cultural Impact in Food Tourism
- 1.14 Challenges in Food Tourism.
Module 2: INDIAN & INTERNATIONAL FOOD TOURISM
- 2.1 Indian Culinary Tourism
- Kerala
- Punjab
- Uttar Pradesh
- Goa
- Rajasthan
- West Bengal
- Odisha
- (Case Study/Assignment)
- 2.2 Global Culinary Tourism
- Italy
- Japan
- Mexico
- Thailand
- Vietnam
- Indonesia
- South Korea
- (Case Study/Assignment)
- 2.3 Technology and Innovation in Food Tourism
- Social Media
- Food Discovery Apps
- Virtual Tours
- Robot in Food Industry
- AI in food Industry
- 2.4 Future Trends in Food Tourism
- Sustainability Eco-Friendly Food Tourism
- Health-Oriented Tourism
- Organic Food Tourism
- Wine Tourism
- Visiting Michelin-Starred Restaurants
- 2.5 Government Initiatives in Food Tourism
- National Tourism Policies
- Infrastructure Development
- Certification Programs
- Cultural Preservation
- Marketing Campaigns
- 2.6 Private Sector Initiatives in Food Tourism
- Food Tour Companies
- Food Festivals and Events
- Agro Tourism and Farm-to-Table
- Technology & Innovation
- Culinary Accommodation
- Influencer Marketing
- Local Culinary Products and Souvenirs
- 2.7 Collaborative Initiatives (Government & Private Sector)
- Public-Private Partnerships
- Destination Marketing Organizations (DMOs)
Reference Books
- 1 Gastronomy and Tourism: A Food Lover's Handbook by Bob Arroyo
- 2 The Oxford Companion to Food by Alan Davidson
- 3 Indian Food: A Historical Companion by K. T. Achaya
- 4 The Indian Kitchen by Monisha Bharadwaj
- 5 Savoring India: Recipes and Reflections on Indian Cooking by Julie Sahni
- 6 Indian Street Food by Kiran Jethwa
- 7 Food Tourism by Lucy Long
- 8 The Food Traveler's Handbook by Jodi Ettenberg
- 9 Indian Food: A Historical Companion by K. T. Achay
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.