B.Sc. Marine Catering and Hotel Management

About Us

Hospitality Industry

Hospitality Industry is one of the world’s largest generators of wealth with the highest employability prospects throughout the world.

Hospitality industries are committed to achieve excellence through quality food and service in a manner which meets the guest expectations and achieves the highest level of guest satisfaction and value for money.

Programme Highlights

The programme ‘Hotel Management and Catering Science’ was started in the college in 1994-95 later it was professionally upgraded as ‘ Marine Catering and Hotel Management’ the only college in Madurai which has this course.

The main objective of the Programme is to enhance the skills of students by the four pillar approach – Practical Skills, Professional Attitude, Management Competencies and a commitment to life – long learning.

The curriculum focuses right from the basics on Maritime Studies, Culinary Arts, Food & Beverage Service, Accommodation & Facility Management Culminating in a compulsory six month Industrial Training.

We also conduct many high profile events and competitions from staging demonstrations of food, carving vegetables and fruits with celebrity chefs, etc.

Cadets are trained on the practices of Mariners by means of simulations, workshops, safety courses, maritime drills and other practices on board ship.

  • Pass in +2 any group

 

During the course we assist and provide the following documents which are mandatory for seafarers to service on board.

  • A Passport
  • STCW – Standard of Training, Certification and Watch Keeping.
  • OCCP – Orientation Course for Catering Personnel
  • CDC – Continuous Discharge Certificate

SEMESTER – I

PART SUBJECT
I Tamil –I / Hindi -I
II Communicative  English-I
III Basic Food Production -I
III Basic Food & Beverage Service -I
III Basic Food Production Practical  -I
III Basic Food & Beverage Service practical -I
IV Skill Based – Foundation Course in Front Office Operation
IV Foundation Course in Front Office Operation  Practical
IV Value  Education
V Physical education

SEMESTER – II

PART SUBJECT
I Tamil –II / Hindi -II
II Communicative  English-II
III Basic Food Production -II
III Basic Food & Beverage Service -II
III Basic Food Production Practical  -II
III Basic Food & Beverage Service practical -II
III Allied :Foundation Course in Front Office Operation
III Foundation Course in Front Office Operation  Practical
IV Environmental Studies
V Skill- Hotel French

        SEMESTER – III

PART SUBJECT
I Tamil-III / Hindi-III
II Communicative  English-III
III Quantity Food Production -I
III Advance Food & Beverage Service Operations -I
III Quantity Food Production practical -I
III Advance Food & Beverage Service Operations  Practical -I
III Allied : Advance Accommodation Operations Practical
III Allied : Food Safety & Nutrition
III Elective : Cost & Financial Management
IV NME: Fundamentals of Bakery
IV Skill: Computer Application Practical

SEMESTER – IV

PART SUBJECT
I Tamil-IV / Hindi-IV
II Communicative  English-IV
III Advance Food Production Practical -I
III Advance food & beverage Management Practical -I
III Bakery & Confectionary Theory -I
III Bakery & Confectionary Practical  -I
III Allied : Advance Front Office Practical
III Allied : Food Safety & Nutrition
IV NME: Basic Hospitality Studies
IV Skill: Human Recourse Management

 

 

SEMESTER – V

PART SUBJECT
III Advanced Kitchen Operation Management
III Restaurant Management Practical
III Advanced Accommodation & Facility Management Practical
III Advanced Kitchen Operation Management Practical
III Project
III Allied : Tourism Management
III Allied: Maritime  Studies
IV Skill: Entrepreneurship Skills

SEMESTER – VI

PART SUBJECT
III Industrial Training

All cadets have to undergo the following Value Added courses which are mandatory for seafarers.

  • STCW – Standards of Training, Certification & Watch Keeping
  • PST (Personal Survival Techniques)
  • FPFF (Fire Prevention and Fire Fighting)
  • EFA (Proficiency in Elementary First Aid)
  • PSSR (Personal Safety and Social Responsibility)
  • Security Course
  • Certificate course in Food Safety & Hygiene , HACCP,

 

Department of Business Administration is equipped with computer lab to conduct online examinations for both internal & external for related subjects with model tests practices

FACULTY

Mr.C.Suresh Kumar BA .BED, D.H.M.C.T, Certified Chef

Pursuing M.Sc. Hotel Management
Certified SOUS CHEF and CHEF DE PARTIE (American Culinary Federation U.S.A)

Mr.V.Gangadharan B.Sc HM&CS, MBA (HR).,

Mrs.G.S.Subbulakshmi  M.Sc(HS).,M.Sc HM&CS.,

Mr.P.Anand B.Sc(CS&HM), ADHM.,

Mr.K.Perumal Kannan  B.Sc(THM)., C.C.B.C.,

Mr.E.Jacob Jebaraj BHMCS., MTM

Mr.N.Ramesh DHMCT., M.Sc.,

Mr.R.Ganesh DHMCT., BBA.,