Category Archives: mchm

The Department of Marine Catering & Hotel Management and the Department of Food Science & Processing Management have jointly organized “Create Home Baking” as a Professional Training Programme on October 29, 2021. In this Professional Training Programme MC&HM and FSPM department staff members and also faculty from various departments (29 staffs) actively participated. Resource person Chef.R.Kaleeswaran, Hon. Secretary, Karaikudi Bakery Owners Association, Karaikudi conducted the Professional Training Programme for the faculty members. The chef gave guidance about the usage of raw materials in bakery, creating right blend and setting up perfect oven temperature, making cookies and rolls etc. The Professional Training Programme was designed to meet 100% hands on experience in baking the cakes and on the top of it work on icing & piping techniques to decorate the cake. The program was completed successfully to the greatest satisfaction of the staff and resource persons besides making it a memorable experience for all the participants.

The Department of Marine Catering and Hotel Management organized the Hospitality Education Network (HEN) Association Meeting on 28.10.21 at our student’s class room. The meeting started with a prayer song.  Mr. Jagadesh .K, III MC&HM, vice president of the association welcomed the gathering. Mr.C.Suresh Kumar, Head of the department delivered key note address. In his speech, he motivated the students how to develop the thinking capacity of everyone. Mr.Dharun perumal .K, III MC&HM, president of the association, spoke about the upcoming event of the association and he also asked the support from the association member for sales day celebration. The event concluded with the vote of thanks by the association Secretary T.Prabhu, II Year MC&HM.

The Department of Marine Catering & Hotel Management and the Department of Food Science  & Processing Management have jointly organized a value added course on” Bakery Craft and Confectionery skills” for final year students from 19.10.2021 to 23.10.2021( 5 day program consists of 30 Hours). 53 students from MC&HM, 27 students from FS &PM eagerly participated in this program. The activity started with the welcome speech which was delivered by Ms.P.Harine, III B.Sc, FSPM and the chief guest introduction was given by Mr.K.Perumalkannan, Asst.Professor, Department of MC&HM . This course was presented to the student which included theoretical, practical oriented workshop cum demonstration, hands on training program with manufacturing aspects. Chef Kaleeswaran Honerary Secretary of Karaikudi Bakery Owners Association was a resource person for this value addition Programme. He began the activity with an elaborate explanation of the millet cookies, Dough nuts, Danish Pastries, Different Verities of Rolls & Breads and Different varieties of Cakes & Gateau preparations.   The program ended with a vote of thanks given by  Mr.K.Jagadesh,III B.Sc, MC&HM. The students received their value addition certificates with utmost satisfaction.

The objective of the final internship is to develop the necessary skills to function as an entry level manager in the Hospitality Industry. In continuation of the same, the Department of Marine Catering and Hotel Management organized an Internship progamme for the III year students (53 students). The training programme was conducted from November 25, 2021 to May 15, 2022. The department organized an Internship Guidance Meeting on 25.10.21 to orient the students about the internship programme. Mr.C.Suresh Kumar, Head of the Department, guided the students and their parents regarding the importance of Log book for students, Hotel information and accommodation availability for students. He also spoke about training Reporting date, Dress code during the training programme, Importance of the Training Certificate, Covid 19- Test (PCR) prior to joining their respective Hotels.

Through this programme the students and parents will be able to understand their roles and responsibilities during the internship programme. Dr.R.Sujatha, Principal, Subbalakshmi Lakshmipathy College of Science delivered the presidential address.  Students and parents eagerly and   actively participated in the programme.

Madurai Drive Inn Restaurant and Taj Gateway Hotel have given an opportunity for our students to do outdoor catering (ODC). The Department of Marine Catering and Hotel Management has sent 20 students from second and third year for ODC programme from 23.10.21 to 24.10.21. It was a great platform for the students to gain knowledge about theme decoration, buffet arrangement, table setting and different cuisine food preparation techniques. This opportunity motivated and gave hands-on experience to the students.

Department of Marine catering and Hotel Management & Department of Food science & Processing Management jointly organized a value added programme on Bakery craft and Confectionery skills for the final year students( 79 students) conducted by Desotta school of Baking, karaikudi starting from 19.10.2021 to 23.10.2021(5 days). Chef. Kaleeswaran, Hon. Secretary, Bakery Owners Association, was the chief guest for this Bakery workshop, who formally inaugurated the program. Further, the guest delivered the lecture on the Bakery products. Every day our students have prepared different verities of millet cookies, Dough nuts, and Danish Pastries, different varieties of Rolls & Breads and varieties of Cakes & Gateau. It has been sold along with Entrepreneur Development Cell and revenue was generated by the students. The objective of this programme was to create awareness among the students to become an entrepreneur in the field of Bakery and Confectionery as an alternative career option.

The Department of Hotel Management and Catering Science, GTN Arts College, Dindigul and the Department of Marine Catering and Hotel Management, Subbalakshmi Lakshmipathy College of Science, Madurai and RVS College of Arts and Science, Department of Catering Science and Hotel Management, Coimbatore have jointly organized and celebrated “International Chef Day” via webinar on 20.10.21. Mr.C.Sureshkumar, Head of the Department, gave the welcome speech. Executive Chef.Selvaraju Ramasamy, Vivanta by Taj, MG Road, Bangalore, addressed the students and spoke about the importance of Millet food, millet food preparation and their nutritive value, general   food and food safety and Food contamination. Mr. R.Ganesh, Asst.Professor, delivered the Vote of Thanks. This webinar motivated and encouraged the students. Totally 75 students got benefited through this program.

To commemorate “World Food Day – 16^th October, 2021” Culinary Club of Marine Catering Hotel Management & Health and Nutrition Club of the Department of Food Science and Processing Management celebrated the World Food Day on the theme of “Our Action and Our Future” through this link (https://meet.google.com/gwm-owtk-djg). Mr.R.Viswam, final year student, Dept. of MCHM welcomed the gathering. A special speech on World Food Day was given by Ms.Jegadeeswari of III B.Sc FSPM & Mr.Jeyasurya of III B.Sc MCHM. The main aim of this program was to enlighten the spirit of the World food Day. Various competitions like Quiz and Poster presentation were conducted for the students. They were motivated not to waste food highlighting the wastage of money and efforts which is not good for anyone. Ms.P.Harine of III B.Sc FSPM delivered a valedictory speech about the importance of World Food Day. Around 70 students of both the departments participated and got benefited in this program.  At the end of the session, feedback was collected from the students and the analysis showed that most of them were highly satisfied with this program.

Dept of MC&HM conducted a Course Committee Meeting on 11.10.2021 at 3.15 p.m. for the students of II year and III year.

The following points were discussed in this meeting:

1. To review the existing methodology of teaching and learning practices and suggest further improvements.
2. Preparation of Internal Examination -II
3. To review the status of department activities and to suggest for the enhancement of these activities.
4. Status of the completion of the syllabus (course coverage).
5. Value added courses
6. Students Feedback and Suggestion

The Department of Marine Catering and Hotel Management organized an Alumni Interaction for the second year (30 students) on 5.10.2021. Mr. Sarandass.N , an alumni of the department, is presently working as Chief Cook, Fleet shipping Management, Mumbai. He created awareness among the students about the “Career opportunities in Shipping Industry”. He spoke about the duties and responsibilities of a General Steward, Importance of hygiene, Safety measure, Selection Process and the Documents required for joining the Shipping Company. This programme boosted the confidence of the students.