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.
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
|I||Tamil –I / Hindi -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|
SEMESTER – II
|I||Tamil –II / Hindi -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|
|V||Skill- Hotel French|
SEMESTER – III
|I||Tamil-III / Hindi-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
|I||Tamil-IV / Hindi-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
|III||Advanced Kitchen Operation Management|
|III||Restaurant Management Practical|
|III||Advanced Accommodation & Facility Management Practical|
|III||Advanced Kitchen Operation Management Practical|
|III||Allied : Tourism Management|
|III||Allied: Maritime Studies|
|IV||Skill: Entrepreneurship Skills|
SEMESTER – VI
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
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.,