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Bachelor of Arts in Culinary Arts

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What is Bachelor of Arts in Culinary Arts

In today's dynamic world, the realm of professional cooking has emerged as a captivating field, drawing unprecedented attention and enthusiasm from the public. With rising incomes, increased leisure hours, and a growing desire to explore the globe, the contemporary Indian traveller is eagerly embracing culinary experiences as an integral part of their journey. Recognizing this evolving landscape, our College, in collaboration with the University of Mumbai, proudly presents a comprehensive three-year Degree Course in Culinary Arts. This innovative curriculum is meticulously crafted to immerse students in a rich tapestry of regional and international cuisines, with a special focus on the esteemed traditions of French gastronomy, which has long been synonymous with culinary excellence.

Throughout the course, students are exposed to a spectrum of culinary techniques, ranging from the fundamentals to the most intricate methods, ensuring a well-rounded mastery of the culinary craft. Emphasis is placed not only on the preparation of delectable dishes but also on the art of food styling, presentation, and the delicate nuances of flavour pairing. From the art of braising to the precision of roasting and the finesse of sautéing, students embark on a journey of culinary discovery, refining their skills with each passing semester. As they progress academically, students are encouraged to explore their creativity and innovation, culminating in the final year, where they have the opportunity to delve deeper into specialised areas such as pastry arts, pushing the boundaries of their culinary prowess to new heights.

Beyond the confines of traditional culinary education, our program transcends mere skill-building to foster a holistic understanding of the culinary arts. Students not only develop technical expertise but also cultivate a profound appreciation for the cultural and historical significance of food. Through hands-on experience and theoretical knowledge, they emerge as culinary ambassadors equipped not only to delight palates but also to shape the future of gastronomy, embodying the essence of culinary excellence in a rapidly evolving world.

Objective of our Program

  • a) Culinary Proficiency: The program aims to cultivate a deep understanding of culinary techniques, ingredients, and flavours, enabling students to craft exquisite dishes with precision and creativity.
  • b) Nutritional Expertise: Students learn to create dishes that not only tantalize the taste buds but also promote health and well-being, aligning with the growing demand for nutritious and sustainable culinary practices.
  • c) Business Acumen: Beyond the kitchen, students gain insights into the business side of the culinary industry, honing skills in menu planning, cost control, and hospitality management, essential for aspiring chefs and culinary entrepreneurs.
  • Cultural Appreciation: The program fosters an appreciation for diverse culinary traditions and cultures, encouraging students to explore global cuisines and culinary heritage, enriching their culinary repertoire and fostering cultural understanding in a globalised world.

Program Description

Eligibility: A candidate for being eligible for admission to the Bachelor of Arts (Culinary Arts) shall have passed standard XII / 10 + 2 examination (any stream) from any recognized education board or its equivalent from India or abroad.

  • Candidates who has passed Std X and successfully completed a diploma in any stream of minimum two years duration from any recognized education board/university from India or abroad.
  • The selection criteria for admission will be on the basis of written examination and personal interview
  • Every candidate admitted to the Bachelor of Arts (Culinary Arts) shall have to register himself / herself with the University of Mumbai.

Fees: Residential Fees is Rs.6,19,500 & Non Residential Fees are Rs. 4,46,100/-

Program Structure

Duration of Course is for 3years (6 Semesters, No of Students is 60 per batch, Students will be admitted in the order of merit

Semester - I

Principles Of Food Production

Objectives of course:

Objective of this course is orientation to development of Culinary as profession, introduction to basic baking techniques and pre-preparation techniques of cooking.

Specific Learning Outcomes:

After completion of this module, the student shall be able to:

  • Define aims of cooking, draw organisation chart of classical kitchen brigade and list the duties of kitchen staff
  • List ingredients, tools and equipment used in bakery and the methods of bread and cookies making
  • List the kitchen, tools, equipment and fuels used in commercial kitchen
  • Pre-preparation, methods and list the methods of cooking food

Semester - II

Principles Of Food Production

Objectives of course:

The Objective of this course : to familiarise the student towards analysis of food, stocks,soups, salads, eggs, fish and basic Indian cuisine

Specific Learning Outcomes:

  • Furnish the basics of Food analysis
  • List the methods of preparation of soups and stocks as mentioned in the syllabus
  • List the methods of preparation of sauces as mentioned in the syllabus
  • List various types of salads
  • List various cuts of Fish
  • Define various cuts of meat
  • State basic principles of baking sponges and pastries
  • List various masala combinations as mentioned in their learning material

Semester - III

Indian And International Ethnic Cuisines

Objectives of course:

To learn computer applications on shipboard

Specific Learning Outcomes:

to teach them about Indian and international (Italian Spanish, French, Chinese and Japanese) ethnic cuisines

  • After completion of this unit, students will be able to list the features of Indian cuisine and its early development of regional Indian menus.
  • After completion of this unit, students will be able to define the features of French, Spanish, Italian cuisine, its History and modern development region wise.
  • And will be able to state the preparation methods of Icing, Butter cream and meringue based sponge, as stated in the syllabus.

Semester - IV

Regional Indian Cuisine And Larder

Objectives of course:

is orientation towards Indian regional cuisine and larder preparations.

Specific Learning Outcomes:

  • After completion of this unit students will be able to list the heritage of regional Indian cuisine, availability of raw material, and different community cuisine.
  • After completion of this unit students will be able to state the staff organization, duties and responsibilities of larder staff, and different larder products.
  • After completion of this unit students will be able to state the advanced larder preparation, edible and non-edible display products.

Semester - V

Event Planning & Management

Objectives of course:

is to meticulous preparation of event planners, the people responsible for coordinating the details and facilitating the execution of special events, from corporate seminars and trade shows to product launches and award ceremonies—any type of large, complex event that requires careful planning ahead of time to ensure it goes off without a hitch.

Specific Learning Outcomes:

  • Corporate event planning , which could include things like meetings, seminars, conferences, trade shows, and so on.
  • Special event planning, which could include anything from weddings, parties, and film premieres to charity fundraisers, political events, and public celebrations.

Semester - VI

Advance Culinary Arts Indian

Objectives of course:

is to learn advance dishes in Indian Culinary,

Specific Learning Outcomes:

Learn to prepare food of different regions like:

  • Learn International Cuisines
  • Learn Chocolaterie
  • Learn to Experimental and Innovative cuisines

Faq's

  • BA Culinary Arts Admissions will be purely based on entrance test and personal interview. T.S.Rahaman does not charge any amount as a donation for admission. Admission will be declined if the management comes to know that any candidate is trying to secure admission by unfair means.
  • In case of any major indiscipline by any student the case will be dealt with by a disciplinary committee and the decision of the committee will be final.
  • Cadets are not allowed to keep more than about Rs. 500/- in cash with them. Excess cash should be deposited with the cashier and can be withdrawn in lots of Rs. 500/-.
  • A dossier will be maintained for each student, this will carry the entire details of the student’s performance in the field of academics and discipline. This will be presented to the recruiters during interview.
  • Candidates enrolling for the course will have the option to choose to be residential or a day scholar. He has to choose his residential status at the beginning of the course and will not be permitted to change the same in between the course. Residential Students will not be permitted to go out of the campus except on Fridays at 1600 hrs and on non teaching days. T.S. Rahaman will not be in a position to keep a track of the students whenever out of the campus. Non Residential Students will not be permitted to enter hostels or be in the campus after 1730 hrs
  • The admission to the program is provisional and will be confirmed only after receiving enrolment confirmation from the University. If University does not accept the enrolment due to any reason, such candidates have to discontinue the program.
  • When a candidate joins the course a PAP card (Professional attitude Points) will be issued to him with 100 points. For every act of indiscipline, marks will be deducted and every act of merit marks will be added. Once the marks reach 70 or below, the student will be suspended from the classes until the parent meets the principal. Thereafter points will be raised to 100. When the PAP points reach 70 for the third time, the student will be rusticated.
  • The course may involve the handling hazardous equipment, study tours, and adventure trips. Students required to adhere to the safety norms strictly. ‘Training Ship Rahaman’ will not be liable for payment of compensation whatsoever towards any expenses cost arising from any accidents/mishap during the program.
  • Use of mobile phones is prohibited inside mess & during class room studies. It is strongly recommended that students carry a mobile phone without a camera. If a student is caught with camera mobile during class room hours and in mess, his / her phone shall be confiscated and a fine of Rs.500/- will be imposed on the candidate.
  • Students will not be permitted to appear for final examinations until and unless they clear all fees dues for the respective semester. The fees paid for the course is not refundable under any circumstances.
  • Alcohol and tobacco are banned on the campus. Strict disciplinary action including dismissal shall be initiated against students who are found consuming or carrying or storing alcohol or tobacco products.
  • Sir Mohamed Yusuf Seamen Welfare Foundation have zero-tolerance policy against ragging and narcotics, if a student is found to be indulged in any of above, it shall result in rustication of student and the case will be reported to the police.
  • Students are always required to wear correct uniforms except during bed time.
  • To discourage thefts, Students are not permitted to keep more than Rs. 250/-, expensive mobile phone or jewelry with them.
  • 100% attendance is expected from all candidates, those candidates having less than 75% attendance will not be permitted to appear for the final examinations.
  • 1Parents / friends /relatives of the students will not be permitted to enter student hostels.

  • A candidate for being eligible for admission to the Bachelor of Arts (Culinary Arts) shall have passed standard XII / 10 + 2 examination (any stream) from any recognized education board or its equivalent from India or abroad.
  • Candidates who has passed Std X and successfully completed a diploma in any stream of minimum two years duration from any recognized education board/university from India or abroad
  • The selection criteria for admission will be on the basis of written examination and personal interview .
  • Every candidate admitted to the Bachelor of Arts (Culinary Arts) shall have to register himself / herself with the University of Mumbai.

  • BA in Culinary Arts course is focussed on Food Production which is the most sought out department of Hotel Industry due to better employment opportunities and higher remuneration.

  • Admission to BSc Maritime Hospitality course will be purely on merit basis T.S.Rahaman does not charge any amount other than course fees for admission. Admission will be declined if the management comes to know that any candidate is trying to secure admission by unfair means.
  • In case of any major indiscipline by any student the case will be dealt by a disciplinary committee and the decision of the committee will be final.
  • A dossier will be maintained for each student, this will carry the entire details of the student’s performance in the field of academics and discipline. This will be presented to the recruiters during interview.
  • Candidates enrolling for the course will have the option to choose being residential or a day scholar. He has to choose his residential status at the beginning of the course and will not be permitted to change the same in between the course. Residential Students will not be permitted to go out of the campus except on Fridays at 1600 hrs and on non teaching days. T.S. Rahaman will not be in a position to keep a track of the students whenever out of the campus. Non Residential Students will not be permitted to enter hostels or be in the campus after 1730 hrs.
  • The admission to the program is provisional and will be confirmed only after receiving enrolment confirmation from the University. If University does not accept the enrolment due to any reason, such candidates have to discontinue the program.
  • When a candidate joins the course a PAP card (Professional attitude Points) will be issued to him with 100 points. For every act of indiscipline marks will be deducted and every act of merit marks will be added. Once the marks reaches 70 or below, the student will be suspended from the classes till the parent meets the principal. Thereafter points will be raised to 100. When the PAP points reach 70 for the third time, the student will be rusticated.
  • In case the candidate becomes medically unfit during the course he will not be eligible for Continuous discharge certificate (CDC). In addition to passing of final examination and completion of OCCP course, Issuance of CDC will also be subject to submission of valid Medical fitness certificate from a DG approved doctor at the end of the course. Training Ship Rahaman will not be responsible for non issuance of CDC due to change in Government policies on issuance of CDC by Shipping Master.
  • The course involves handling of hazardous equipments, study tours ashore and offshore and adventure trips. Students required to adhere to the safety norms strictly. ‘Training ship Rahaman’ will not be liable for payment of compensation whatsoever towards any expenses cost arising from any accidents / mishap during the program.
  • Use of mobile phones is prohibited inside mess & during class room studies. It is strongly recommended that student carry mobile phone without camera. If student is caught with camera mobile during class room hours and in mess his / her phone shall be confiscated and a fine of Rs.500/- will be imposed on the candidate.
  • Students will not be permitted to appear for final examinations until and unless they clear all fees dues for the respective semester. The fees paid for the course is not refundable under any circumstances.
  • Alcohol and tobacco are banned in the campus. Strict disciplinary action including dismissal shall be initiated against students who are found consuming or carrying or storing alcohol or tobacco products.
  • Sir Mohamed Yusuf Seamen Welfare Foundation have zero tolerance policy against ragging and narcotics, if a student is found to be indulged in any of above, it shall result in rustication of student and the case will be reported to the police.
  • Students are always required to wear correct uniforms except during bed time.
  • To discourage thefts, Students are not permitted to keep more than Rs. 250/- , expensive mobile phone or jewellery with them.
  • 100% attendance is expected from all candidates, those candidates having less than 75% attendance will not be permitted to appear for the final examinations.
  • Parents / friends /relatives of the students will not be permitted to enter student hostels.

  • After procuring a degree of BA in Culinary Arts course an individual can join the hotel industry as a Chef / Commis trainee. As the degree is affiliated to UGC approved University of Mumbai, it is universally approved for pursuing further certification / degree.

  • After procuring a degree of BSc MHS an individual can easily acquire an off shore or a shore job. As the degree is affiliated to UGC approved University of Mumbai, it is universally approved for pursuing further certification and degree.

  • T. S. Rahaman has signed a MOU with Bank of India for providing educational loans to candidates enrolling for BSc MHS. We will be providing the guidance to the candidates for bank loans.

  • We will be providing assistance for placements. BSc MHS course has received 100% placement for all the batches which has passed out so far. College does not guarantee placements.
Browse Syllabus

  • BA in Culinary Arts course is a Non-residential course. Hostel facilities available for those who wish to stay in the hostel.

  • Different sports Activities like cricket, volleyball, basket ball, boxing, swimming, table tennis, badminton, billiards, carom are available, also activates like mountaineering, quizzes, food fest are done on yearly basis. Our students also compete in various sports, culinary and quiz competitions.

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