The Department of Marine Catering and Hotel Management has sent 15 students from II and III year for ODC programme at Madurai Drive Inn restaurant from 17.9.21 to 19.9.21. It was a great platform for the students to gain knowledge about special event decoration, F&B service methods and setting of table, buffet, pantry arrangement. This opportunity motivated and gave hands-on experience to the students.
Madurai Drive Inn Restaurant has 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 9.9.21 to 12.9.21. 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 practice to the students.
The Department of Marine Catering and Hotel Management organized a Parents- Teachers Meeting for second and third years on 11.9.2021 at 9.00 A.M. The meeting was organized under the guidance of Mr.C.Suresh Kumar, Head and Mr. K.Perumal Kannan, PTA coordinator. The main objective of the meeting was to create a common platform where teachers and parents come together to discuss student’s performance and devise ways to enrich their learning experience. We took this on a digital platform through Google meet due to pandemic.
Around 77 parents participated in the first PTA meeting of odd semester 2021-22. Parents were encouraged to appreciate student’s participation in all academic activities performance in the examination and student’s attendance.
The PTA meeting came to an end with the conclusion that the progress and development of the students depend on the joint effort of parents and teachers.
Mr.K.Jagadesh, final year student of Marine Catering and Hotel Management, participated in a world record virtual cooking session. It was organized by Vasavi Clubs International District and Karur Vysya Bank Limited, in association with Vysya Sangamam,Tamilnadu. The Virtual Cooking Session was conducted on 5.9.20201. He got the Participant Certificate and the achievement was registered in Elite World Record, Asian Records Academy, Indian Records Academy and Tamilan Book of Records.
Creating a safe working environment is essential to provide safety training to our kitchen staff. Whether we improve productivity or meet compliance standards the professional safety training and equipment usage are important for all the staff members. The Department of Marine Catering and Hotel Management conducted a Professional Training for eleven college canteen & mess staff members on 28.8.2021 under the title “General Safety at Work Place”. Mr.C.Suresh Kumar, Head of the Department, welcomed the gathering. Mr.E.Jacob Jebaraj, Asst.Professor, Department of MC&HM delivered the keynote address. He spoke about kitchen safety during the food preparation including hazard identification, sustainable working practices, fall protection, equipment and ergonomics, heat stress and fire safety. This training programme helped the staff members to enhance their skills in safety at workplace besides it was motivating and encouraging for all the participants who attended this professional training programme.
The Department of Marine Catering and Hotel Management conducted a Webinar, under the title “Cold Cuts and its presentations” on 27.8.2021 for the students (50) of third years. Mr.C.Suresh Kumar, Head of the Department, welcomed the gathering. Chef Ramu Butler , Chef cum Restaurateur “B at Bay” Kochi was the resource person for this programme. Chef Ramu Butler emphasized the importance of Larder department in five star hotel kitchens, Cruise liner and its function and way of storage of all perishable foods both raw and cooked. He also explained very famous dishes prepared in cold kitchen like Aspic, Mouses, cold soup, salad etc. In recent years, the demands for ready-to-eat and ready-to-cook products have been surging, owing to factors such as changing lifestyles. This webinar motivated and encouraged the students to understand the cold cuts besides it made a memorable experience for all the participants.
Marine Catering and Hotel Management Department organized the “Hospitality Education Network (HEN) Association” inaugural function on August 19, 2021. The inaugural function started with a welcome speech by Mr.R.Ganesh, Instructor, Department of MC&HM. Mr.C.Suresh Kumar, Head of the department delivered key note address. He spoke about the importance of Hospitality Education Network Association and said it that involved in the planning and integration of student technical activities. It promotes a sense of group responsibility and plays the critical role of student representation for preparing themselves to the Hospitality Industry. The event concluded with the vote of thanks by the new student association President-Mr.Dharun Perumal.K, III Year MC&HM.
The Department of Marine Catering and Hotel Management organized and celebrated the birthday of one of the greatest national leaders, Sri.Aurobindo Ghosh on 16.8.21. Mr. V.Gangadharan, Asst. Professor, gave the welcome speech. Mr.C.Sureshkumar, Head of the Department addressed the students and spoke about the great political leaders who ruled the country effectively and also protected our nation. The Department students gave a video presentation about the leader and they said that Sri.AurobindoGhosh was an Indian Philosopher, Yogi, Maharishi, Poet, and Indian Nationalist. He was also a journalist and edited newspapers like Bande Mataram. He joined the Indian national movement for independence from the British colonial rule and then became a spiritual reformer, introducing his vision on human progress and spiritual evolution. Mr. R.Ganesh, Asst.Professor delivered the Vote of Thanks.
Mr.K.Jagadesh, final year student of Marine Catering and Hotel Management, created a Kalam’s world record for having made an Indian National Flag using steamed food (PUTTU) on 12.08.2021, under the guidance of Mr.C.Sureshkumar, HoD and Mr.E.Jacob Jeba Raj, Assistant Professor. He has created a new world record for making the Indian National Flag by using steamed food (puttu) with Natural colors. He used carrot paste for saffron color, spinach paste for green color and steamed food (Puttu) for White color and Jamun fruit for Asoka chakra to commemorate the 75th Independence Day. The flag size is 6 feet x 10 feet. The achievement is registered in Kalam’s World Record 2021
Dept of MC&HM conducted a Course Committee Meeting on 4.08.2021 at 3.00 p.m. for the students of II year and III year through online mode.
Staff members Present:
| S.No | Name of the Staff | Designation |
| 1 | Mr. C.Sureshkumar | Head of the Dept |
| 2 | Mr.N.Ramesh | Asst.Professor |
Students Present:
| S.No | Roll no | Name of the Students | Class | S.No | Roll no | Name of the Students | Class |
| 1 | 20103 | PRABHU T | II YEAR | 7 | 19112 | JOTHIBASU .G | III YEAR |
| 2 | 20101 | DHINESH KUMAR P | II YEAR | 8 | 19107 | VISWAM .R | III YEAR |
| 3 | 20104 | PRAJITH K V | II YEAR | 9 | 19139 | SELVAKUMAR .U | III YEAR |
| 4 | 20119 | NAVEEN KUMAR A S | II YEAR | 10 | 19149 | JAGADESH .K | III YEAR |
| 5 | 20121 | NAVIN N | II YEAR | 11 | 19118 | SANTHOSH KUMAR .A. M | III YEAR |
| 6 | 20124 | MICHEAL R | II YEAR | 12 | 19112 | MARISELVAM .S | III YEAR |
