Course

B.A in Culinary art

B.A in Culinary art

Duration - 3 Years degree course

Eligibility - H.S.C Passed

Affiliation - Mumbai University

Semester – I

  • Principles of Food Production-I
  • Essential Culinary Arts –Indian- I
  • Essential Culinary Arts -International
  • Essential Bakery & Confectionery
  • Fundamentals of Food & Beverage Service
  • Restaurant & Food Service Operations
  • Food Safety& Hygiene
  • Introduction to the Hospitality Industry
  • Product Knowledge
  • Communication Skills – English & French

    • Semester – II

  • Principles of Food Production
  • Essential CulinaryArts –Indian -II
  • Essential Culinary Arts -International
  • Essential Bakery & Confectionery
  • Food & Beverage Studies
  • Food & Beverage Guest Service
  • Culinary Math
  • Business Communications
  • Fundamentals of Information Technology
  • Environmental Science

    • Semester – III

  • Indian and International Ethnic Cuisines
  • Beverage Studies
  • Indian Ethnic Culinary Arts (Quantity)
  • Intermediate Culinary Arts – International
  • Intermediate Bakery & Confectionery
  • Nutrition & Food Science
  • Food Cost Controls
  • Principals of Management
  • Applied Information Technology
  • The Practice of Business Communication

    • Semester – IV

  • Regional Indian Cuisine and Larder
  • Function Catering Operations
  • Intermediate Culinary Arts-Indian
  • Larder and Short Order Cookery
  • Intermediate Bakery & Confectionery
  • Menu Development and Function Catering
  • Gastronomy
  • Hospitality Information System
  • Hospitality Financial Accounting
  • Human Assets Management

    • Semester – V

  • Event Planning & Management
  • Advanced Culinary Arts- Indian
  • Advanced Food Production
  • Advanced Pastry Arts
  • Food Legislation
  • Food Styling & Presentation
  • Personality Development and Executive Soft Skills
  • Indian Culture & Traditions
  • Strategic Management
  • Hotel Engineering and Maintenance Management
  • Security and safety in catering establishment
  • Organizational Development & Behavior
  • Hospitality Services Marketing

    • Semester – VI

  • Advanced Culinary Arts – Indian
  • Advanced Culinary Arts – International
  • Chocolaterie
  • Project Research (Culinary Based)
  • Experimental and Innovative Cuisine
  • Advanced Culinary Arts
  • Food Tourism
  • Indian snacks
  • Indian confectionary
  • Kitchen Facilities Planning and Environmental Consciousness
  • Entrepreneurship and Restaurant Startup
  • Eco friendly practices in culinary operation
  • Introduction to Maritime Hospitality

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