B.A. Culinary Art
Affiliated to The University of Mumbai
The Sheila Raheja Institute of Hotel Management is the first culinary college in the city of Mumbai to offer this prestigious culinary course from the year 2016. The well planned curriculum of the B.A. (Culinary Art) programme, affiliated to the University of Mumbai was created by the faculty of SRIHM. If you are passionate about cooking or baking, Managing of Kitchen or starting your own entrepreneurial venture in the niche hotel and restaurant sector, then this culinary course is ideal for you. The course lays greater emphasis on the development of the practical aspects of the culinary world and prepares students for the high pressure atmosphere prevalent in hotel kitchens!
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Subjects and Curriculum
Semester 1
- Principles of Food Production I
- Essential Culinary Art – Indian I
- Essential Culinary Art – International
- Essential Bakery & Confectionery I
- Fundamentals of Food & Beverage Service
- Restaurant & Food Service Operations
- Food Safety & Hygiene
- Introduction to the Hospitality Industry
- Product Knowledge
- Communication Skills – English & French
Semester 2
- Principles of Food Production
- Essential Culinary Art – Indian II
- Essential Culinary Art – International
- Essential Bakery & Confectionery
- Food & Beverages Studies
- Food & Beverage Guest Service
- Culinary Math
- Business Communication
- Fundamentals of Information Technology
- Environmental Science
Semester 3
- Indian & International Ethnic Cuisines
- Beverage Studies
- Indian Ethnic Culinary Art (Quantity)
- Intermediate Culinary Art – International
- Intermediate Bakery & Confectionery
- Nutrition & Food Science
- Food Cost Controls
- Principles of Management
- Applied Information Technology
- The Practice of Business Communication
Semester 4
- Regional Indian Cuisine and Larder
- Function Catering Operations
- Intermediate Culinary Art -Indian
- Larder and Short Order Cookery
- Intermediate Bakery & Confectionery
- Menu Development and Function Catering
- Gastronomy
- Hospitality Information System
- Hospitality Financial Accounting
- Human Asset Management
Semester 5
Skill Enhancement Course
- Event Planning & Management
- Advanced Culinary Art - Indian
- Advanced Food Production
- Advanced Pastry Art
- Food Legislation
- Food Styling & Presentation
- Personality Development & Executive Soft Skills
Discipline Specific Elective (any 2)
- Indian Culture & Traditions
- Strategic Management
- Hotel Engineering and Maintenance Management
- Security and Safety in Catering Establishment
Generic Elective (any 1)
- Organizational Development & Behaviour
- Hospitality Services Marketing
Semester 6
Skill Enhancement Course
- Advanced Culinary Arts – Indian
- Advanced Culinary Arts – International
- Chocolaterie
- Project Research (Culinary Based)
- Experimental and Innovative Cuisine
- Advanced Culinary Arts
- Food Tourism
Discipline Specific Elective (any 2)
- Indian Snacks
- Indian Confectionary
- Kitchen Facilities Planning and Environmental Consciousness
- Entrepreneurship and Restaurant Startup
Generic Elective (any 1)
- Eco friendly practices in Culinary Operations
- Introduction to Maritime Hospitality
Examination and Performance Standards
Performance Grading
The performance grading of a student shall be on the ten-point ranking system as given below:
| Percentage of Marks Obtained | Grade Point | Grade | Performance |
|---|---|---|---|
| 80 and above | 10 | O | Outstanding |
| 70 - 79.99 | 9 | A+ | Excellent |
| 60 - 69.99 | 8 | A | Very Good |
| 55 - 59.99 | 7 | B+ | Good |
| 50 - 54.99 | 6 | B | Above Average |
| 45 - 49.99 | 5 | C | Average |
| 40 - 45.99 | 4 | D | Pass |
| Less than 40 | 0 | F | Fail |