Category Archives: mchm

The Culinary Club conducted a Culinary Competition on 19.03.2021.It went on from 2.30 p.m. to 4.00 p.m.  The competition was open to all the students of various departments. The interested students have enrolled their names to the convener for Culinary Competition. Around 41 students participated in this competition. The theme given to the participants was Fireless Cooking. The participants have prepared different delicious dishes and the dishes were judged by Mr.C.Sureshkumar, Head of the Department and Mr.N.Ramesh, Asst Professor, Department of MC&HM.

The Culinary Club conducted a Carving Competition on 18.03.2021. It went on from 2.30 p.m.to 4.00 p.m. The competition was open to all the students of various departments. The interested students have enrolled their names to the convener for carving Competition. 12 students have participated in this competition and they were judged by Mr.K Perumal Kannan, Asst Prof.,   MC&HM and   Mr. P.Anand,   Asst Prof., MC&HM.

 

Winners:

I prize – S.V.Dharshini, II year Animation

II prize – G.Surendhra Kumar, II year MBA

III prize –R.Viswam, II Year MC&HM

The II year students of the Department of Marine Catering and Hotel Management organized a Fresher’s Day Party on 17.03.2021 for the first year students, who joined in the academic year 2020-2021. The purpose of Fresher’s Day Party is to make the first year students to feel at home, to encourage their creative impulses and to boost their confidence levels. It is a day where the seniors and juniors bond and unite to celebrate being part of the college. The seniors welcomed their juniors by presenting them with mementos. The function started with the cutting of a cake followed by the key address delivered by Mr.C.SureshKumar, HoD, Department of MC&HM. Many activities were arranged for the freshers that included cultural events. Everyone got a chance to showcase their talents.

Seven second year students from the Department of Marine Catering and Hotel Management were given an opportunity at Courtyard by Marriott Madurai, to be a part of outdoor catering (ODC) on 14.3.21. They were able to gather knowledge about outlet operation procedures, Buffet Setting, Table setting for Banquet Hall and many modern techniques. This opportunity motivated and gave hands- on experience to the students.

Name of the Students:

s/no	Roll No	Students Name	s/no	Roll No	Students Name
1.	19129	Lawrance Brijo B	6	19138	Sathish Kumar K
2.	19130	Logeshwaran B	7	19148	Balamurugan I
3	19102	Abhishek Muthupandi M
4	19141	Vasanthan A M
5	19155	Saravanan V

Twelve second year students from the Department of Marine Catering and Hotel Management were given an opportunity at Madurai Drive Inn Restaurant, Madurai , to be part of outdoor catering (ODC) on 9.3.21 and 12.3.21 to 13.3.21. They were able to gather knowledge about outlet operation procedures, Mise en Place work, Buffet arrangement, Table setting for Banquet Hall and many modern techniques. This opportunity motivated and gave hands- on practice to the students.

 

Name of the Students:

Date		9.3.21	Date		12.3.21
s/no	Roll No	Students Name	s/no	Roll No		Students Name
1.	19105	Dharun Perumal.K	7	19109		S. Kishore
2.	19142	Vellaisamy K	8	19119		J.Serrak Wrights
3	19147	Vibushan.C	9	19136		M.Santhasiva
4	19101	Seenivasakan.V	Date			13.3.21
5	19153	Akathiyarajan.C	10	19150		Ragul .P
6	19123	Dhibesh.P	11	19144		Vigneshwaran .U
			12	19118		Santhosh kumar A.M

The department of Marine Catering and Hotel Management organized a career counseling program for the second year students (26 students) on 9^th March 2021. Mr.Vignesh C, an alumnus of the department, presently working as Demi-Chef de Partie, Melco Resorts Entertainment, Macau Studio City, China was the resource person. He created awareness among the students about the “Hospitality Job Opportunities in Asian Countries”. He encouraged his juniors to acquire practical knowledge while doing their experiments and projects. He further elaborated on the Asian Government policies for recruitment and selection, Visa process and opportunities available in the Hospitality industry in Asian countries. This programme helped them set personal goals and decide upon current and future directions and identify their potential strengths to enhance their competitiveness for being placed.

 

Five second year students from the Department of Marine Catering and Hotel Management were given an opportunity at Regency Madurai by GRT Hotel to be part of outdoor catering (ODC) from 5.3.21 to 7.3.21. They were able to gather knowledge about outlet operation procedures, Mise en Place work, Buffet arrangement, Table setting for Banquet Hall and many modern techniques. This opportunity motivated and gave hands- on practice to the students.

Name of the Students:

s/no	Roll No	Students Name
1.	19117	SANTHOSH S
2.	19149	JAGADESH K
3	19137	SATHISHBALAKUMAR D
4	19115	SABAREESWARAN R
5	19122	VIMALRAJ  S

Around 10,Second year students from the Department of Marine Catering and Hotel Management were given an opportunity at Courtyard by Marriott Madurai, to be part of outdoor catering (ODC) on 26.2.21. They were able to gather knowledge about outlet operation procedures, Mise en Place work. Buffet arrangement, Table setting for Banquet Hall and many modern techniques. This opportunity motivated and gave hands- on practice to the students.

Three II year students from the Department of Marine Catering and Hotel Management were given an opportunity at Regency Madurai by GRT Hotels to be part of outdoor catering (ODC) on 21.1.2021 and 25.1.2021.  They were able to gather knowledge about outlet operation procedures, Mise en Place work and many modern techniques. This opportunity motivated and gave hands- on practice to the students.

Name of the Students:

S/no	Students Name
1.	Sathish Bala kumar.D
2.	Santhosh Priyan.T
3	Santhosh.S

The Department of Marine Catering and Hotel Management hosted “New Year Celebration -2021” at the Training Restaurant, on 31.12.2020.  This event was celebrated with pomp and grandeur.  The restaurant was decorated with colorful lamps, toys and flowers. The Principal and all faculty members participated in this event. A cake was cut amidst cheers from the faculty members. The celebration culminated with a High Tea. Totally 78 staffs participated in this event.