B.A. (Culinary Arts) Intermediate Culinary Arts International Cuisine 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 Intermediate Culinary Arts - International Cuisine
Module 1: 9
- INTERMEDIATE CULINARY ARTS – INTERNATIONAL CUISINE
Module 2: Practical
- Particular
Module 3: 1. British
- Welsh Rarebit
- Roasted Bell Pepper & Tomato Soup
- Crumb Fried Fish/Tartar Sauce
- Poached Pears With Vanilla Custard
Module 4: 2.Chinese
- Veg Spring Roll
- Hot & Sour Soup
- Hong Kong Chicken
- Egg Fried Rice
- Date & Walnut Pancake
Module 5: 3.Italian
- Tomato & Olive Bruschetta
- Minestrone Soup
- Pollo Caciatori With Spaghetti Aglio Olio
- Pana Cota
Module 6: 4.Thai
- Tom Yam Koong
- Chicken in Thai Red Gravy
- Phad Thai Noodles
- Mango Sticky Rice
Module 7: 5.Spanish
- Croquet De Garbanzo/Lemon Mayo
- Gazpacho Andalouse
- Paella Marisco Receta
- Spanish Flan
Module 8: 6.Japanese
- Miso Soup
- Sushi
- Chicken Teriyaki
- Dorayaki
Module 9: 7.French
- Shrimp Cocktail
- Cream of Mushroom Soup
- Chicken Coq-Au-Vent /Herb Rice
- Crepe Suzette
Module 10: 8.Indonesian
- Bakso
- Salad Gado Gado
- Nasi Goreng
- Es Teler
Module 11: 9.Mexican
- Mexican Corn Soup
- Nachos with Salsa & Sour Cream
- Quesadilla
- Pineapple Empanada
Module 12: 10.Mediterranean
- Hummus Bi Tahini
- Falafel
- Moussaka A La Greek
- Basbousa
Module 13: 11.Russian
- Borscht Soup
- Russian Salad
- Beef Strognoff
- Russian Caviar
Module 14: 12.Srilankan
- Srilankan Kanjee
- Veg Kuzhzmbu
- Srilankan Crab Curry
- Wattalappam
Module 15: 13.Myanamar
- Gangai Gai Sai Alo
- Green Spinach & Tomato Salad
- Khow Suey
- Pumpkin Tamarind Curry
Module 16: 14
- Practice Menu
Module 17: 15
- Practice Menu
Reference Books
- 1 Lab Manual
- 2 Modern Cookery for Teaching and Trade, Thangam E. Philip,
- 3 Modern Cookery Vol I & Vol II, Thangam E. Philip
- 4 Advance Professional Cooking – Wayne Gisslen
- 5 Advance Culinary Foundation - Wayne Gisslen
- 6 Food Commodities, Bernard Davis,
- 7 Food Production Operations – Parvinder S. Bali-
- 8 Ice Cream, Sophie Hale
- 9 Professional Chef, American Culinary Institute, John Liley & sons
- 10 The Art & Science of Culinary Preparation, Jerald W.
- 11 Theory of Catering, Kinton Ceserani,
- 12 Theory of Cookery, Krishna Arora,
- 13 Cruising Cuisine, Kay Pastorius,
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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