B.A. (Culinary Arts) Kitchen Facility Planning 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 Kitchen Facility Planning
Module 1: INTRODUCTION TO KITCHEN FACILITY PLANNING
- 1.1 Kitchen Design.
- 1.2 Basis of Physical layout
- 1.3 Area requirement
- 1.4 Structural features – Drainage, , Electricity , Gas , Water Supply, Floor, Wall and Ceiling surfaces, work surfaces, lighting, Ventilation
- 1.5 Department of Kitchen – Commissary, Butchery, Garde Manger, Bakery, Pastry , Main Kitchen, Satellite Kitchens ,
- 1.6 Fire Safety EQUIPMENT PLANNING.
- 1.1 Types of equipment – Food Preparation Equipment,
- 1.1.1 Cooking Equipment, Holding Serving and Cleaning
- 1.1.2 Equipment, Washing and Storage Equipment
- Factor to be considered while selecting Kitchen
- 1.1.3 Equipment
- Types of fuel used in a kitchen
- 1.1.4 Installation, Preventive / routine and reactive
- 1.1.5 maintenance
- Commonly used equipment and their operating Procedures
Module 2: ECO-FRIENDLY PRACTICES IN CULINARY OPERATION - Introduction to eco-friendly practices in culinary operation
- 2.1 Introduction to eco-friendly kitchen designing
- Types of kitchen
- 2.2 Environment conditions
- 2.3 Green technology used in food production
- 2.4 Eco friendly practices used in food service outlets
- 2.5 Introduction to designing of eco-friendly restaurant
- 2.6 Types of restaurant and their themes
- 2.7 Designing eco-friendly bar.
- 2.9 ECO-FRIENDLY HOTELS
- Importance of eco-friendly practices in hotels.
- 2.1 Guidelines for approval of eco-friendly hotels.
- 2.1.1 Energy conversation program in hotel industry
- 2.1.2 Water conversation program in hotel industry
- 2.1.3 Green energy in the hotel industry
Reference Books
- 1 Management of Hotel Engineering, Metti, M.C., Anmol Publication
- 2 Hotel engineering, Ghoshal, Sujit, Oxford Pub.
- 3 Hotel facility planning, Bansal, Tarun, Oxford
- 4 Tourism security and safety – Yoel Mansfield and Abraham pizam
- 5 Hand book of engineering – john e willam
- 6 Hotel Engineering Management, Shirke, Gajanan, Shroff Pub.
- 7 Hotel Engineering, Thakur, Richa, Rajat Publication
- 8 Sustainable Hospitality – by Thoriq Mahir
- 9 Environment Friendly Practices In Hotel Industry by Patel Sarjoo,Jadia Shivangi,Shukul Maneesha.
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.