Category Archives: mchm

The Culinary Club of the Department of Marine Catering and Hotel Management organized an Intra college “Traditional Fireless Cooking” competition on 6.1.22 as a part of pongal celebration.  22 students from various departments have actively participated. All the Participants prepared and presented our traditional food prepared with Millet, sprout sandwich, Milkshakes, Fruit Juices, Tender coconut Payasam, Millets & Dates laddu, and many more. The dishes were judged by Chef.Gajendran.M, Executive chef, from Amika Hotel, Madurai and Dr. R. Sujatha, Principal of our college. They interacted with our students to find out the ingredients of the recipes, nutritional values and the significance of the dishes prepared by them. The event not only provided a platform for the students to foster their creativity and decision making skills but also helped them explore their hidden talents and discover new areas of interest.

The Department of Marine Catering and Hotel Management organized a Seminar on “Fundamental Elements of Hospitality in Luxury Hotels” on 6.1.2022. We have invited chef.M. Gajendran., Executive chef, Amika Hotel, Madurai as a resource person. 40 students of first year MC&HM actively participated. The resource person addressed the students about Luxury hotels which will try to offer to their visitors with the first-class services and cozy accommodation. In reality the luxury hotels offer an exceptional service that exceeds customer expectations. This seminar motivated and encouraged the students to understand the fundamental elements of hospitality in the Luxury hotels besides it made a memorable experience for all the participants.

Taj Gateway Hotel and Amika Hotel, Madurai have given an opportunity for our students to do outdoor catering (ODC). The Department of Marine Catering and Hotel Management sent 33 students from second and first year for ODC programme from 30.12.21 to 31.12.21. It was a great platform for the students to gain knowledge about New Year theme decoration, bar arrangement in banquet hall, Service of liquor, setting of buffet in cocktail party, and different cuisine food preparation techniques. This opportunity motivated and gave hands-on experience to the students.

The Department of Marine Catering and Hotel Management celebrated “Christmas Eve & New Year Celebration -2021” at the Training Restaurant, on 24.12.2021.  The restaurant was decorated with Christmas theme and the event was celebrated with Christmas carols, pomp and grandeur by the students (64 students) of our Department.  The Principal and all faculty members (53 staff) participated in this event.

Department of Marine catering and Hotel Management organized “Christmas and New Year celebration-2021” on 24.12.21 in our Training Reasturant. In this day our II year MC&HM students (24 students) have prepared Christmas fruit cake, cherry cake and fruit cookies and displayed them for sales. It has been sold through an 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 as an alternative career option.

The Department of Marine Catering and Hotel Management organized an Alumni Interaction for the first year (15 students) on 9.12.2021. Mr.KARAN SINGHAAL, Mr.PRADEESH.S, an alumni of the department, presently run a cloud kitchen unit in Pondicherry. They educated the students on how “to become an Entrepreneur in Cloud Kitchen”. They said that the cloud kitchen is one of the most profitable outlets among the restaurants, as it offers the lowest risks involved in this type of business. The dining facility is not available but, the customers can directly order the food through online platform. They also provided a guideline on the basic components that are needed to start a cloud kitchen, such as investments, licenses, location, Kitchen Equipment, Raw Materials, Packaging System and Point of Sale technology. The students benefitted by having additional skill in the field of cloud kitchen through this interaction.

Dept of MC&HM conducted a Course Committee Meeting on 1.12.2021 for the students (15 students) of I year.

Minutes of Course Committee Meeting:

Students are satisfied with current syllabus, attainment of Course Outcomes (COs), Programme Outcomes (POs) and Programme Educational Outcomes (PEOs).We are planning to continue the same pattern in the forthcoming semester as well. We have given guidance to the slow learners to prepare for the internal examination.

Staff members Present:

S.No	Name of the Staff	Designation
1	Mr. C.Sureshkumar	Head of the Dept
2	Mr.P.Anand	Program coordinator Asst.Professor

Students Present:

S.No	Roll no	Name of the Students	Class	S.No	Roll no	Name of the Students	Class
1	21124	KARTHICK BABU K B	I YEAR	9	21126	KISHOK KUMAR A	I YEAR
2	21120	JAYA SURYA J	I YEAR	10	21123	JESU NIMALSON P	I  YEAR
3	21119	GOKUL R	I  YEAR	11	21135	SAM SUJIN S	I  YEAR
4	21113	ASWIN K S	I YEAR	12	21114	BRUCELIN V	I YEAR
5	21133	RAHUL P	I YEAR	13	21134	SAJITH P	I YEAR
6	21109	ARUL HEARTWIN A	I YEAR	14	21142	PREM ANANTHI P	I YEAR
7	21104	ABINESH J	I YEAR	15	21101	SUHITHRA U
8	21141	SUBASH G	I YEAR

 

 

The department of Marine Catering and Hotel Management  organized an  orientation program for the II year students (25 students)  on 1.12.2021. Mr.P.Anand, Asst Professor gave welcome speech. Mr.C.Suresh Kumar, Head of the department addressed all the subject handling staff members and  informed about the importance of  discipline, rules and regulations of examination, Academic details(lesson plan), Syllabus, Attendance procedure,Departmental Activity for the even semester,(workshop and seminars).  Hand book lesson plan, time table, attendance log sheet will be given to the class representative .

    The Department of Marine Catering and Hotel Management, Subbalakshmi Lakshmipathy College of Science, Madurai, the Department of Hotel Management and Catering Science, GTN Arts College, Dindigul and the Department of Catering Science and Hotel Management, RVS College of Arts and Science, Coimbatore have jointly organized a webinar on “Post- Covid Entrepreneurship opportunities in Vegan Cuisine” on 30.11.21.  About fifty five students and seven faculty members from MC&HM department actively participated. Chef.K.Nageshwaran, Sous Chef cum Culinary Trainer, GRT Hotel & Resort, Executive Officer, SICA, addressed the students and explained that the term “vegan” was coined by combining the first and last letters of “vegetarian.” Dairy, eggs, or any other products from animal origin are not consumed. The vegan food consumers strongly believe that the plant-based diets may reduce the risk of heart disease, diabetes, cancer, and premature death. Today most of the hotel organizations have started the vegan cuisine for all the vegetarian customers. This webinar motivated and encouraged the students’ community.

The Department of Marine Catering and Hotel Management conducted an Online Board of Studies Meeting on 10.11.2021 at 11.30 a.m. Dr. R.Kannan, Ph.D, Professor & Research Guide, Centre for Tourism and Hotel Management, Madurai Kamaraj University, Madurai, represented as the University Nominee, Mr.K. Shaji. Principal, Oriental college of Hotel management and culinary Arts, Kannadichola Thaimalaroad Vythiri, Kerala , represented  as the  Academic Expert, Mr.Ranjith , Assistant Professor, Dept of French, Madurai Kamaraj University, Madurai was the special invitee for French Language, Mr. Mr.Nandakumar.G,General Manager, Thapovan Resort, kodaikanal represented as the Industrial Expert, Mr.Kesavamoorthi,  participated as an Alumni,  Mr. C. Sureshkumar, Head of the Department  represented as the Chairperson. The Department Faculty members, a Parent and a Student participated as members in the Board of Studies Meeting and gave their valid feedback and recommendations for framing the syllabus for the academic year 2021-22 even semester.