Alumni Interaction on “General Steward Duties and Responsibilities of Merchant Ship”

The Department of Marine Catering and Hotel Management organized an Alumni Interaction for the second year students (25 students) on 2.2.2024. Santhosh S is an alumnus of the department is presently working as Second Cook, OSM Marine time Ship Management, Chennai. They created awareness among the students on “General Steward Duties and Responsibilities of Merchant Ship”. They interacted with the juniors about the duties and responsibilities of a General Steward and the Documents required for joining the Shipping Company. They also explained the job responsibility of our individual in this industry. This program boosted the confidence of the students.

International Millet Expo and Conclave 2023

Mr. K. Raj Kumar, a second-year student of Marine Catering and Hotel Management, participated in an Asia Book of Record-Virtual Program with the title “International Millet Expo and Conclave 23.” It was organized by the Millet Foundation and Tan Millets of Tamil Nadu, co-organized by Rtn. S. Sundar is a person who set a record for leading the longest online millet conclave. The virtual program conducted totally 288 hours with a participation of 576 milletpreneures. The program is conducted through Zoom and YouTube from 1.12.2023 to 13.12.2023. Mr.Rajkumar gave a virtual cooking demonstration session on December 9, 2023, and he prepared the eight millet dishes. He was acknowledged with the participant certificate, and the achievement was registered in the Asia World Record.

Work Shop on “Sugar Flowers & Wedding Cake”

Asian Christian Culinary & Agricultural Science Institute, Hosur, organized a workshop on “Sugar fondant & Icing” on 24.1.2024. Six first-year students participated in the workshop. Chef Subhashini, a distinguished and multi-award-winning cake artist, was the chief guest of the program. She shared her views on how trends in the cake industry continue to change and develop at a fast pace, and how we keep our skills updated to these international standards. She also gave the hands-on experience on how to make a sugar flower, modern wedding cakes, and basic cake decoration. This workshop gave a lot of motivation and encouragement to the students, who had a memorable experience.

Worldwide Book of Records on “Most Types of Dosa made by a Group”

According to the World Book of Records, Marine Catering and Hotel Management staff members and students created a new record by making 204 types of DOSAI in just 1 hour and 40 minutes. This amazing achievement is a tribute to the rich and diverse Indian cuisine and the extraordinary talent and dedication of the team. On Jan 23, 2024 a total of 37 students and teachers gathered at the SLCS campus to create a record. All the students and staff members were all set to showcase their cooking skills on a big stage around the world. The students prepared a variety of dosa that impressed the judges, working tirelessly and working together as a team to set a new standard in cooking in the presence of the guest of honor, Mr. Premkumar, Human Resource Manager, Mr.RameshIyanar, Restaurant Manager from Taj Hotel, Madurai, Dr.T. Gurubhaskar, Vice Principal, Dr.S. Priya, Dean Academics, Mr.C. Sureshkumar, Head of the Department, and other staff members. Chef Muthamizhan V, Executive Chef Courtyard by Marriott, Muthukumar.D, Executive Chef, Taj Hotel, Madurai, and Chef Gopi Virumandi, Executive Chef, Amika Hotel, Madurai, as Gazette officers, monitored and evaluated the entire process of trying to break this world record. They concluded that the team had successfully set a new record. This record attempted to give a lot of motivation and encouragement to the students, who also had a memorable experience in cooking.

Traditional Pongal festival

The Southern Regional Office, Ministry of Tourism, Government of India (YUVA Tourism Club) conducted a traditional Pongal festival on 12.1.24 at Keelakuyilkudi, Madurai. In this celebration, 69 students from the MC&HM department actively participated. The students explored the demonstrations of traditional household utensils such as a stone grinder, mortar, pestle, winnowing fan, sieve, and rope cot. It was also featured with traditional games such as Thaiyam, Goli, Kittupul, and Pallanguzhi, as well as forgotten sweets such as kuchimittaai, Kurivi rotti, kalgona, then mittai, pori urundai, seergam mittai, suda mittai, and koradji mittai. A hut was set up to celebrate our tradition, with food grains drying near the Pongal stove in the courtyard of the house. Animals such as goats, cows, chickens, and dogs were also tied up. During the celebration, sugar pongal and white pongal were offered to cows and calves and then served to everyone. Following this, students performed cultural programs and participated in cockfights and sports competitions. This festival motivated and encouraged the students, providing a memorable experience. Through this celebration, students were able to understand the true expression of our rich culture and tradition.

HOW TO CELEBRATE THE PONGAL FESTIVAL IN TAMIL NADU

The Department of Networking organized a session on January 12, 2024, titled “How to Celebrate the Pongal Festival in Tamil Nadu”. The welcome address was delivered by Mr. Arish. P, a II B.Sc. Networking student. The event witnessed active participation from students of the Networking department. Mrs. N.P. Rajeswari, Assistant Professor in the Department of Networking, addressed the gathering.

In her speech, Mrs. Rajeswari elucidated on the traditions associated with Bhogi and Pongal. On this day, people engage in lighting bonfires symbolizing the eradication of negativity and the commencement of new beginnings. Homes are meticulously cleaned, adorned with flowers, lights, and Kolam. Additionally, a special Pongal dish, prepared with freshly harvested rice, jaggery, and milk. The festival spans four days, named Bhogi, Surya, Mattu/Maatu, and Kannum/Kaanum.

Concluding the session, Ms. Charshika, a II B.Sc. Networking student, extended a vote of thanks. She expressed gratitude to the management for their unwavering support in organizing the event. The informative session provided valuable insights into the rich cultural celebrations of Pongal in Tamil Nadu.

ALUMNI INTERACTION 12.10.2023

The Department of Networking organized an Alumni Interaction Session for 1st-year Networking students on 12.10.2023. Our alumnus, G. HarishKumaran (2019-2022 batch), emphasized the importance of different types of Internet Protocol addresses and their relevance to networking technologies. He encouraged the students to pursue higher studies, highlighting the emerging trends in the networking field. He shared innovative thoughts with the students. In total, 28 students benefited from this alumni interaction session

Christmas Eve & New Year Celebration-2024

The Department of Marine Catering and Hotel Management celebrated “Christmas Eve and New Year Celebration 2024” on December 23, 2023, at the Training Restaurant. The restaurant was decorated with a Christmas theme, and the event was celebrated with Christmas carols, pomp, and grandeur arranged by MCHM students (62 students). The Principal, along with 65 faculty members, participated in this event.

Innovative Ideas for Entrepreneurship through Mega Sales (Demo) Day

The Department of Animation in association with IIC organized the Event entitled “Innovative Ideas for Entrepreneurship through Mega Sales (Demo) Day – SLCS Santhai 2022” on 26.11.2022 at the College Premises. Dr.R.Sujatha, Principal –SLCS and Dr.M. Subramanian, Head-MBA were the Chief Guests for the event. The main objectives of the event are to impart the passion towards entrepreneurship among the young generation through innovation practices, as well as to identify and expose the students’ promotional abilities through their participation. The Chief Guests addressed the students to learn the fundamental concepts of start-ups and innovative ideas for developing entrepreneurship skills and also to develop entrepreneurship skills while learning about the product, cost – effectiveness, and Management Skills. The Student participated actively and Demonstrated their presentation skill sets through banner & product displays, which created a basic idea of entrepreneurship through Innovative ideas and executed various strategies to sell their products. The Event ended productively and totally 179 students benefitted through this event.

Interaction on “Career opportunities in Tourism and Travel Industry”

On December 9, 2023, the Department of Marine Catering and Hotel Management organized a career guidance program titled “Career Opportunities in the Tourism and Travel Industry” for second-year students (37 students) to raise awareness about career opportunities in the tourism and travel industry. Mr. Vaidyalingam S (Batch 2003–2006), an alumnus of the department, is currently employed as a Senior Manager, Leisure (Karnataka), at Club7 Holidays Ltd., Bangalore. He briefed the students about how the tourism industry is currently dominated by youngsters, emphasizing the crucial role played by small and medium enterprises in the tourism and travel business. This industry requires young individuals with a pleasing personality, a smiling face, and good communication skills for employment. So, he advised the students to develop these qualities, as there are abundant opportunities in the travel and tourism industry. Additionally, he explained that tourism is one of the emerging academic disciplines in social science with promising employment and career prospects. Students can explore opportunities to work or develop their careers in various crucial areas within the tourism and travel industry, such as tour operations, event management companies, tourism boards, adventure tour companies, etc. At the end of the session, students were encouraged to ask questions and express their doubts. This program significantly boosted the confidence of the students.

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