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 |
The Department of MC&HM inculcates social values and responsibility among the students community by involving them to participate in various extension activities on the title “Share the Meal” at various places in and around Madurai city.
Nine final year students from Marine Catering and Hotel Management has taken part in the programme they prepared and distributed two different variety of rice (around 40 packets of food) to the needy people. They also distributed free face mask and hand sanitizer at a nominal cost of Rs 20 to the nearby Thirupparankundram Panchayat, Madurai on 03.8.21.
The volunteers have been taking necessary hygiene precautions by wearing gloves and face masks and using hand sanitizers during food distribution.
We feel that as human beings, it’s our responsibility to help the most vulnerable amongst us in their time of need.
The Department of Marine Catering and Hotel Management conducted Webinar under the title “Scope of Bakery” on 30.7.2021 for the Eighty-five students of second and third years. Mr.K.Perumalkannan, Asst. Professor, welcomed the gathering. Chef .R.Kaaleeshwaran, Desotta School of Baking, Technical Director, Karaikudi was the resource person for this programme.
The Chief Guest, Chef .R.Kaaleeshwaran spoke about the way to start a new bakery unit, rule for Market a bakery product, nutrient value in bakery products, Usage of flour in bakery, verities of wheat flour product in bakery. This webinar gave an opportunity for the students to get the knowledge and skill in preparing different bakery products and it imparted the modern techniques of baking technology.
The Department of Marine Catering and Hotel Management organized an Alumni Interaction for the second year (25students) on 29.7.2021. Mr.Yogeshwaran.M, an alumnus of the department, presently working as Room Attendant, ITC Grand Chola, Chennai , was the resource person. He created awareness among the students about the “Hospitality Higher Education and career opportunity in Canada’’. He spoke to the juniors about Master Degree Programs available in the field of Hospitality sector, eligibility to join the course and enormous job opportunites available in Canada. The talk was interesting and the students gathered information on the career opportunities and higher studies in abroad. Students also asked several questions at the end of the session.
