B.A. (Culinary Arts) Beverage Studies Syllabus - Mumbai University
This is the SY BA Culinary Arts syllabus under NEP 2020, in force from the academic year 2025-26. Semester IV of this year is On-Job Training, for which the University sets no taught paper.
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Syllabus for Beverage Studies
Module 1: INTRODUCTION TO BEVERAGES
- 1.1 Classification of Beverages
- 1.1 Alcoholic and Non-Alcoholic Beverages,
- 1.2 Categories of Alcoholic Beverages: Wines, Beers, Spirits, Liqueurs, and Others
- 1.3 Non-Alcoholic Beverages: Mocktails, Juices, Teas, Coffees,
- 1.2 Wines
- 1.2.1 Wine Production Process (Viticulture and Vinification)
- 1.2.2 Classification of Wines: Still, Sparkling, Fortified, Aromatized
- 1.2.3 Types of Wine: Red, White, Rosé, Dessert, Fortified, Sparkling,
- 1.2.4 Wine Pairing with Food: Principles and Techniques,
- 1.2.5 Wine Tasting: Sensory Evaluation, Terminology, and Practices
- 1.2.6 Old World Wine Producing Countries.
- 1.2.7 New World Wine Producing Countries.
- 1.3 Sparkling and Fortified Wines
- 1.3.1 Champagne and Other Sparkling Wines: Méthode Champenoise
- 1.3.2 Fortified Wines: Sherry, Port, Madeira, Marsala
- 1.3.3 Aromatized Wines: Vermouth and Others
- 1.4 Beers
- 1.4.1 Beer Production: Ingredients and Brewing Process
- 1.4.2 Types of Beer: Ales, Lagers, Stouts and Others
- 1.4.3 Popular Indian and International Beer Brands SPIRITS, ALCOHOL & LIQUEURS IN CULINARY ARTS
Module 2
- 2.1 Spirits
- 2.1.1 Types of Spirits: Scotch Whisky, Cognac, Vodka, Gin, Rum, Tequila
- 2.1.2 Production Processes (Pot Still or Patent Still method)
- 2.1.3 Indian and International Brands of Whisky, Brandy, Vodka, Gin, Rum, Tequila
- 2.2 Liqueurs Introduction, definition & classification of liqueurs 1- Different types of liqueurs: Base, flavour, Country of origin. 2- Brand name of liqueurs (Generic & Proprietary)
- 2.3 Cooking with Alcohol
- 2.3.1 Importance of Alcohol in Cooking: Flavour Enhancement, Aromatics, and Texture
- 2.3.2 Techniques for Cooking with Wine: Deglazing, Reduction, and Braising
- 2.3.3 Techniques for Cooking with Spirits: Flambé, Sauces, and Marinades
- 2.3.4 Techniques for Cooking with liqueurs Marinades, Sauces, Baking, Dessert, Cream, Coffee.
- 2.3.5 Recipes Highlighting the Use of Alcohol in Cooking.
Reference Books
- 1 Food & Beverage Service – R. Singaravelavan - Oxford University Press
- 2 Food & Beverage Service - Dennis Lillicrap, John Cousins – Bookpower
- 3 Food & Beverage – F & B Simplified – Vara Prasad & R. Gopi Krishna – Pearson
- 4 Food & Beverage Service - Vijay Dhawan
- 5 The Waiter - John Fuller & A.J. Currie – Shroff Publishers
- 6 Food & Beverage Service A Training Manual - Sudhir Andrews
- 7 Food & Beverage Service - Bobby George
- 8 Napkin Folding – James Ginders (Harmony Books)
- 9 The Practical Guide to Napkins & Napkin Folding – Rick Beech – Hermes House
- 10 The Steward - Peter Dias
Reproduced from the University of Mumbai syllabus for B.A. (Culinary Arts) under NEP 2020, in force from the academic year 2025-26. Wording is as printed in that syllabus. Module numbering is as printed there too.
The complete syllabus
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