B.A. Culinary Art Affiliated to The University of Mumbai Affiliated to the University of Mumbai, the BA Culinary Arts programme at the Sheila Raheja Institute of Hotel Management (SRIHM) is designed for students who aspire to build a successful career in the culinary and hospitality industry. Recognised among the leading culinary colleges in Mumbai, SRIHM introduced this prestigious programme in 2016 to provide aspiring chefs and culinary professionals with specialised training and industry-relevant education. BA Culinary Arts is a comprehensive Culinary Arts Bachelor Degree programme that combines academic knowledge with intensive practical training. https://youtu.be/uPgaN8CwPTc The Sheila Raheja Institute of Hotel Management (SRIHM) being one of the leading Culinary Colleges in Mumbaihas ensured that the curriculum of BA Culinary Arts or the Culinary Arts Bachelor Degree programme hasbeen significantly updated to align with the National Education Policy (NEP) 2020, focusing on skill development,flexibility, and industry relevance. The BA Culinary Arts programme emphasizes the development of awell-rounded skill set that is a combination of technical cooking expertise, creative innovation, and managementproficiency. It strives to transform passion into a profession so that students feel ready to take on leadershiproles in the global hospitality and food industry. Through the BA Culinary Arts programme, top culinarycolleges in Mumbai provide a specialized, intensive education focused on food production, kitchenmanagement, bakery, and beverage service, along with essential business, safety, and operational skills for theculinary industry. Students pursuing BA Culinary Arts or the Culinary Arts Bachelor Degree programme receivecomprehensive, hands-on training that blends classical and modern cooking techniques with management skills, whichprepares them for leadership roles in the food industry. The BA Culinary Arts programme also has subjectsunder the Indian Knowledge System (IKS) which aims to promote, preserve, and integrate Indian traditional knowledge.The core departments form the backbone of the hospitality industry and students of this Culinary Arts BachelorDegree programme gain in-depth knowledge of each area through state-of-the-art kitchens and classroomsessions. This structured learning approach that respected culinary colleges in Mumbai like SRIHM followensures that BA Culinary Arts students understand the operational standards and service excellence that oneexpects from professional hospitality establishments. The BA Culinary Arts programme curriculum focuses on developing strongfoundational skills in culinary techniques, food preparation, kitchen operations, and menu planning. As one of thereputed culinary colleges in Mumbai, SRIHM ensures that students of this Culinary Arts Bachelor Degreeprogramme receive a balanced education that blends theoretical learning with hands-on culinary experience. Students pursuing the BA Culinary Arts programme at SRIHM, counted among the best culinary colleges inMumbai, gain exposure to a wide variety of culinary disciplines, including global cuisines, bakery andconfectionery, food presentation, and modern cooking techniques. Practical training is a critical aspect of the BA Culinary Arts programme. Through practical sessions,students of the Culinary Arts Bachelor Degree programme are trained to maintain high standards of foodquality, hygiene, and kitchen efficiency. BA Culinary Arts students spend significant time in well-equippedHACCP compliant training kitchens where they learn professional cooking methods and kitchen management skills underthe guidance of expert chefs and faculty members. This hands-on approach helps students develop confidence,precision, and creativity in the kitchen. As one of the prominent culinary colleges in Mumbai, SRIHM providesan environment that closely resembles real hotel kitchens, preparing students to work effectively in the fast-pacedhospitality industry. The Culinary Arts Bachelor Degree programme taught at renowned culinary colleges in Mumbai like SRIHMalso encourages students to explore entrepreneurial opportunities within the food industry, such as launchingrestaurants, bakeries, cafés, or catering businesses. Students graduating from the BA Culinary Arts programme at SRIHM are well-prepared to pursue diverse careeropportunities. Many graduates work as professional chefs, sous chefs, pastry chefs, food consultants or culinaryspecialists in leading hotels and restaurants. Others choose to pursue careers in food styling, culinary education,hospitality management or food entrepreneurship. By studying at one of the well-established culinary colleges inMumbai, BA Culinary Arts students gain the knowledge, discipline and practical expertise required tosucceed in the competitive culinary world. The BA Culinary Arts programme at SRIHM not only nurtures culinary talent but also prepares students tothrive in the dynamic hospitality industry. With its strong academic framework, modern infrastructure, andindustry-oriented training, this Culinary Arts Bachelor Degree offers aspiring culinary professionals theperfect foundation to transform their passion for food and cooking into a rewarding career. 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 … Continue reading B.A. Culinary Arts
