Category Archives: mchm

The South Indian Chef Association organized a National workshop on “Pastry Art & Hot Plate Presentation” at the Marriott Hotel in Cochin, Kerala, on 14.08.2023. Final-year students Akash R, Gokul R, Kasinathan A, Chandran K, Divyadharsan A, Samuel M, Jeevanandham SP, along with faculty member Mr. E. Jacob Jebarai, participated in the workshop. Chef Dimuthu Kumarasinghe, President of the Chefs Guild of Lanka, was invited as the chief guest. He spoke about plate presentation as the final step that showcases culinary creations. Often overlooked or treated as an afterthought, plate presentation should emphasize the food’s quality and preparation techniques while engaging the diner’s senses. Effective plating should be simple enough to execute on a busy night, while still being stylish and visually appealing to the guests. By the end of the session, students received hands-on instruction on how to present both plates and pastries. This workshop provided significant motivation and encouragement to the students, resulting in a memorable experience for all.

The Department of Marine Catering and Hotel Management organized an Career Guidance program cum Alumnus Interaction on ‘The Effect of Rewards and Motivation on Student Achievement” on 09.08.23.Chef Raj Mohan M.S., a former student of the department, is currently working as the HoD in the Department of HM&CS at GTN Arts College, Dindigul. He raised awareness among the students about the role of culinary competitions in their careers. He explained why students should participate in culinary competitions, what they can learn from them, and how that knowledge can help them improve their skills. Finally, he quoted the statement of Swami Vivekananda, ‘You cannot believe in God until you believe in yourself.’ His message emphasizes the importance of discovering one’s talent, nurturing and motivating it, honing it to perfection, imbuing it with morals, and presenting it with love. He stressed that someday, amidst a crowd of people, the sound of applause, dance, whistles, and cheers will signify the magic of your performance and success. He encouraged students to envision their future, think ambitiously, and embrace it in the present, as one day, their future will manifest as their present. This program succeeded in motivating and encouraging the students. In total, 58 students from the second and third years actively participated.

The III&II year students of the Department of Marine Catering and Hotel Management organized Fresher’s Day Party on 20.07.2023 for the first year students, who joined in the academic year 2023-2024. 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. The seniors welcomed their juniors by presenting them with mementos. The function started with the cutting of a cake followed by the key note address delivered by Mr.C.SureshKumar, Head of the Department of MC&HM. The activities included the icebreaking session which helped the students to get to know each other. Everyone got a chance to showcase their talents. Totally 99 students actively participated in this occasion .

The Department of Marine Catering and Hotel Management and Yuva Club organized SLCS-Samaaj Seva – Outreach Activity on the theme  “SWACHHTA HI SEVA”– “Cleanliness is Service” at Sathiyar Dam in Madurai on 20.7.23. 99 students from MC&HM and 4 staff members took part in this outreach program.  The program’s objective is to raise public awareness of the plastic-free environment at Sathiyar Dam. The participants distributed pamphlets to the people and provided the instructions to create green environment around them. As a part of the program, they went on a walk around the Sathiyar Dam, where they gathered plastic debris off the road and dumped it in the appropriate bin. The students made the program possible by actively participating and supporting it.

• Students are able to understand that Career guidance in merchant shipping plays a very important role in the lives of all individuals, as it helps in setting future goals and choosing careers in merchant shipping.

The Department of Marine Catering and Hotel Management organised a career counseling program on “Job Opportunities in Merchant Shipping”. Mr. Ashok Advani, Advisor, Sagar Sandesh, Mumbai, interacted with all the students (for a total of 71 students) on July 12, 2023. He created awareness among the students about the Job Opportunities in Merchant Shipping. He gave an elaborative introduction about the various opportunities and scope in the field of Merchant Shipping. He suggested varied ways and ideas on how to pursue a career in Merchant Shipping abroad. Students can join a merchant ship as general stewards and learn the duties and responsibilities, importance of health and safety measures, selection process, and documents required to join a shipping company. At the end of the session, the students cleared their doubts by asking various questions regarding the confusions they usually face while deciding their career. All the students were highly motivated and enlightened about various opportunities after completing their session and it was indeed a very informative day for both  the students and faculty members who attended the session.

Department of Marine Catering and Hotel Management organized an Orientation Program for II and III year students (36 students) on 01.06.2023. Mr. C. Suresh Kumar, HoD—MC&HM, presented a power point presentation on Campus culture, discipline, anti-ragging, grooming standard, vision and mission, POs, PSOs, COs of the department. Mr. N. Ramesh, Assistant Professor, explained the OBE pattern, attendance percentage for examination, and calculation of the continuous assessment marks, both in theory and in practical. Mr. P. Anand, Assistant Professor, explained the curriculum, course plan, lesson plan, and class time table. Mr. Gangadharan, Assistant Professor, described the activities and extra-curricular activities of the department. Mr. E. Jacob Jebaraj, Assistant Professor, elaborated the details of part-time job; ODC program of the students, value-added course, preparation of competitive examinations and campus placements. Mr. R. Ganesh, Assistant Professor, briefed the online course enrollment (MOOC and Swayam), clubs and forums, communication and soft skills and career planning. Finally, the class representatives are asked to get their lesson plan, class schedule, and attendance log sheet.

The Department of Marine Catering and Hotel Management organised a Career Counseling programme on “Job Opportunities in Carnival Cruise Line”. Mr. Rajamani Ravikumar, alumnus of the departmnet interacted with all the students (a total of 29 students) on 8.5.23. He is a former student of the department and is working as an assistant cook for Carnival Cruise Line. He created awareness among the students about the job opportunities at the Cruise Line Shipping Company. He shared about how cruise ship employers consider the age, English skills, and background of the applicant when they are selecting the employee, and added that cruise ship job salary rates are typically based on the standard of living in the employee’s home country. For example, salary for a second or third cook will be US$800 per month. He further emphasized that if an applicant has a couple of years working experience in a restaurant kitchen and also have a culinary education, it will help him to get promotion quicker. To put in a nutshell, this program boosted students’ confidence and helped them to understand the process of selecting a candidate for a cruise line shipping company.

Board of Studies Members:

1. Dr.S.Praveen Kumar – University Nominee
2. Mr. Lt.Praveen K – Course Expert
3. Mrs. Shraddha Rao – Industrial Expert
4. Chef M.S.Rajmohan – Alumnus

Department of Marine Catering and Hotel Management conducted Board of Studies Meeting via online on 8.5.2023 at 2.30 p.m. Dr.S.Praveen Kumar, Assistant Professor, Centre for Tourism and Hotel Management, Madurai Kamaraj University, Madurai, chaired the session as the University Nominee, Mr.Lt.Praveen. K, Asst. Professor, JDT Islam College of Arts and science, Kozhikode, has been invited as the Course Expert, Mrs. Shraddha Rao, Assisstant Training Manager, Courtyard by Marriott, Madurai, as the Industrial Expert and Chef M.S.Rajmohan, Head – Dept of HM&CS, G.T.N. Arts College (Autonomous), Dindigul, attended the meeting as an Alumnus. Mr. C. Sureshkumar, Head of the Department represented the department as the Chairperson along with his faculty members. A student and his parent were invited to share their valid feedback and recommendations for finalizing the syllabi for the academic year 2023-24 odd Semester.

Department of Marine Catering and Hotel Management organized a SLCS-Samaaj Seva—Extension Activity on “SWACHHTA HI SEVA”—Cleanliness is Service, as a one-day cleaning activity at Nedumadurai Temple, Madurai, on 10.4.2023. Totally, 23 students and 1 faculty members from Marine Catering and Hotel Management took part in this program and created awareness among the rural people  about importance of green environment in their surroundings. As a part of the program, they started walking along the street, collected plastic waste, and cleaned the temple. Students actively participated in the program by giving it their full support, which made it a great success.

HEN Association of the Department of Marine Catering and Hotel Management conducted a two-day workshop on Carving on 29.03.2023 and 30.03.2023 for the students of I and II years. Chef. Santhoshkumar of Kalam Carving Academy, Coimbatore, was the resource person for the workshop. The chef said that carving is an extracurricular activity for the hotel management students and can be learnt with self-interest, dedication, creativity, concentration and knowledge of drawing in order to become good carvers. He also gave hands-on practice for the student to carve 4 and 5- petal flowers with radish, carrot, cucumber, beet root and water melon. They displayed their vegetable flower bouquets and carving arrangements in the college premises. This workshop gave a lot of motivation and encouragement to the students, who also had a memorable experience. Totally, 76 students participated and got benefitted through this program.