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Home / Syllabus / B.A. (Culinary Arts) / SY BA Culinary Arts / Semester 3 / Intermediate Culinary Arts Indian Cuisine Quantity PR

B.A. (Culinary Arts) Intermediate Culinary Arts Indian Cuisine Quantity PR 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.

Intermediate Culinary Arts - Indian Cuisine Quantity - PR Syllabus.pdf
Major · Semester 3 · SY BA Culinary Arts · 2 credits · 30 marks

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Syllabus for Intermediate Culinary Arts - Indian Cuisine Quantity - PR

Major · Semester 3 · SY BA Culinary Arts · 2 credits · 30 marks

Module 1: 1. AWADH

  • Tomato Shorba
  • Murg Wajid Ali
  • Malai Kofta
  • Dal Panchamel
  • Jeera Pulao
  • Bhakarkhani Naan
  • Sevian Ka Muzaffar

Module 2: 2. KASHMIRI

  • Mutton Roganjosh
  • Navratan Korma
  • Dum Aloo
  • Zafrani Pulao
  • Dal
  • Sheermal
  • Shufta

Module 3: 3. PUNJABI

  • Butter Chicken
  • Machli Amritsari
  • Palak Paneer
  • Sarson Ka Saag
  • Makkai Ki Roti
  • Dal Makhani
  • Jeera Pulao
  • Gajar Halwa
  • Moong Dal Halwa

Module 4: 4. MADHYA PRADESH

  • Achari Murgh
  • Chicken Bagheli
  • Papad Ki Sabzi
  • Aloo Ki Sabzi
  • Dal
  • Palak Puri
  • Boiled Rice
  • Mava Batti
  • Jalebi

Module 5: 5. GOAN

  • Chicken Cafreal
  • Goan Fish Curry
  • Prawns Balchao
  • Cabbage Foogath
  • Sannas
  • Pav
  • Bhaat
  • Dal
  • Nevri

Module 6: 6. KARNATAKA

  • Kori Gassi
  • Kadle Manoli
  • Alugadde Palya
  • Kuduta Saar
  • Kai Kajpu
  • Sambhar
  • Masuru Anna
  • Neer Dosa
  • Steam Rice
  • Chana Dal And Sago Payasam

Module 7: 7. PUNJABI

  • Chicken Saagwala
  • Veg Makhni
  • Chole
  • Bature
  • Dal Tadka
  • Mutter Pulao
  • Atte Ka Halwa
  • Dodhi Halwa

Module 8: 8. MAHARASHTRA

  • Tambda Rassa
  • Pandhra Rassa
  • Fish Rava Fry
  • Matki Chi Usal
  • Batata Chi Bhaji
  • Puri
  • Masale Bhaat
  • Varan
  • Bhaat
  • Koshimbir
  • Shrikhand

Module 9: 9. TAMIL NADU

  • Fish Kuzhambu
  • Chicken 65
  • Potato Varuval
  • French Bean Poriyal
  • Rasam
  • Rice
  • Dosa
  • Pal Payasam

Module 10: 10. BENGALI

  • Chingri Malai Curry
  • Macher Jhol
  • Dim Phulkopir Dalna
  • Aloo Poshto
  • Shukto
  • Luchi
  • Rice
  • Cholar Dal
  • Chenna Payesh
  • Patishapta

Module 11: 11. HYDERABAD

  • Gosht Banjara
  • Paneer Pasanda
  • Veg Handi
  • Jeera Pulao
  • Dal Tadka
  • Hyderabadi Naan
  • Qhubani Ka Meetha
  • Shahi Tukra

Module 12: 12. ANDHRA PRADESH

  • Andhra Pepper Chicken
  • Bendakaya Curry
  • Aratikaya Vepudu
  • Khatti Dal
  • Garelu
  • Rice
  • Pesaratu Dosa
  • Chakara Pongal

Module 13: 13. GUJARAT

  • Dhokla
  • Khandvi
  • Vaingan Nu Shaak
  • Sev Tamatar Nu Shaak
  • Bharwan Karela
  • Gujarati Kadhi
  • Gujarati Dal
  • Thepla
  • Rice
  • Lapsi

Module 14: 14. MAHARASHTRIAN Kombdi Vade

  • Bharlela Bangda
  • Kala Vatana Chi Usal
  • Alu Chi Patal Bhaji
  • Thali Peeth
  • Vangi Bhaat
  • Masala Dal
  • Pineapple Sheera
  • Modak

Module 15: 15. INDIAN ETHNIC BREAKFAST PREPARATION

  • Student Assignment
  • Note :- Prepare a minimum four course menu from the available options

Reference Books

  • 1 Lab Manual
  • 1 Modern Cookery for Teaching and Trade, Thangam E. Philip,
  • 2 Modern Cookery Vol I & Vol II, Thangam E. Philip
  • 3 Professional Chef, American Culinary Institute, John Liley & sons
  • 4 The Art & Science of Culinary Preparation, Jerald W.
  • 5 Theory of Catering, Kinton Ceserani,
  • 6 Theory of Cookery, Krishna Arora,
  • 7 Cruising Cuisine, Kay Pastorius,
  • 8 A Culinary Tour of India, Singh, Yogesh, IK International
  • 9 Food Commodities, Bernard Davis,
  • 10 Food Production Operations – Parvinder S. Bali-
  • 11 History of Indian Cuisine Vol 1 & Vol 2, Shirke, Gajanan, Shroff Pub.
  • 12 Prasad: Cooking with Indian Masters, Kalra, J Inder Singh, Allied Publishers
  • 13 Ice Cream, Sophie Hale

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

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.

PDF BA Culinary Arts Sem I and II (2025-26) NEP (Revised) NEP 2020 syllabus, in force from 2025-26 Read full PDF Read
PDF BA Culinary Arts Sem III and IV (2025-26) NEP NEP 2020 syllabus, in force from 2025-26 Read full PDF Read
PDF BA Culinary Arts Sem III Field Project (2025-26) NEP NEP 2020 syllabus, in force from 2025-26 Read full PDF Read
PDF BA Culinary Arts Sem V and VI (2026-27) NEP NEP 2020 syllabus, in force from 2026-27 Read full PDF Read
PDF BA Culinary Arts Sem V and VI Minor (2026-27) NEP NEP 2020 syllabus, in force from 2026-27 Read full PDF Read
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