B.A. Culinary Arts
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! Subjects and Curriculum Download Syllabus Sem I-IV Download Syllabus Sem V-VI 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 The performance grading shall be based on the aggregate performance of Semester Internal Assessment and Semester End Examination. Have any queries? Write to us
