Category Archives: mchm

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.

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.

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.

Department of Marine Catering and Hotel Management organized Parents Teachers Meet for I and II year on 25.03.2023 at 9.00 A.M.  The main objective of the meeting is to create a common platform, where teachers and parents come together to discuss student’s performance and devise ways to enrich their learning experience. The class in-charge explained the student’s attendance, CIA- I marks and discussed on the semester course implementation and progress. The progress report of I and II year students was intimated to the parents. The PTA meeting came to an end with the conclusion that the progress and development of the students depends on the joint effort of parents and teachers. Totally, 50 students came with their parents and attended the PTA meet.

Department of Marine Catering and Hotel Management organized Parents Teachers Meet for I and II year on 25.03.2023 at 9.00 A.M.  The main objective of the meeting is to create a common platform, where teachers and parents come together to discuss student’s performance and devise ways to enrich their learning experience. The class in-charge explained the student’s attendance, CIA- I marks and discussed on the semester course implementation and progress. The progress report of I and II year students was intimated to the parents. The PTA meeting came to an end with the conclusion that the progress and development of the students depends on the joint effort of parents and teachers. Totally, 50 students came with their parents and attended the PTA meet.

Department of Marine Catering and Hotel Management organized a peer teaching session for I MCHM students on March 22, 2023. Akash. R, Samuel. M and Subash. G of II MCHM presented the topic “SAVE WATER, SAVE LIFE”. They talked on how water is more essential component to quench thirst or protect health; it is also vital for creating jobs and supporting economic, social, and human development. The session enabled to learn more on water-related issues, be inspired to tell others and take action to make a difference. At the end of the session, the students took pledge for saving water. This peer teaching session helped the students build their confidence and communication.

Francophone Day is celebrated every year on March 20, 2023. In order to celebrate the day, HEN Association of Marine Catering and Hotel Management organized a one-day workshop on “CUISINE FRANCAISE”. Mr. C. Suresh Kumar, HoD and Mr. P. Anand, Assistant Professor, Department of MC&HM guided students to prepare a French meal as hands-on-practice. A brief presentation for the students on how to get started in the day-to-day operations of a busy restaurant, and basic knowledge of the herbs and various flavors used in French cuisine were explained. They prepared a variety of French dishes such as Nicoise salads, shrimp cocktail, French onion soup, Roasted chicken, beef bourguignon, caramel custard, crepe suzette and onion & mushroom tart. It was a very interesting program that gave students a great learning experience. Totally, 33 students from II MCHM actively participated in this workshop.