Blog

The students of Marine Catering and Hotel Management participated in the millet maharani competition jointly organized by Aashirvaad and Dinamalar Newspaper on 25.2.24 at Madurai. Six students, Mr.Hemanathan G, Mr.Jegan M, Mr.Lakshmi Ramana P, Mr.Sanjay R, Mr.Saravana Kumar M, and Mr.Sriram G, from the first year, actively participated in the millet food competition. This competition motivated and encouraged the students and also made it a memorable experience.

The Department of Marine Catering and Hotel Management organized a Parents-Teachers Meet for the first and second-year students (69 students) on February 28, 2024at 2:00 P.M. The meeting was conducted under the guidance of Mr. C. Suresh Kumar, the Head of the department. The primary objective of the meeting was to discuss students’ performance and devise ways to enrich their learning experience. The class in-charge announced the students’ attendance and internal marks, and also discussed the preparation for the semester examination. The PTA meeting concluded with a briefing on the progress and development of the students, emphasizing the joint effort of parents and teachers

Department of Marine Catering and Hotel Management, organized an industrial visit to Munnar and Cochin for two days 22.2.2024 to 23.2.24. 46 students from I and II year MC&HM and Five faculty members participated in this visit. The Students visited various places in Munnar such as Rose garden, Mattupetty Dam, Top Station, Photo point, Attukkadu falls on 22.02.2024 and the next day the Students visited Wonderla Theme park in Cochin. Through this educational tour, the students gained experiential learning which helped them to understand the history, art and culture of the people, food habits, and social background of the local people in Kerala state. In this trip, students built closer bonds with their classmates, experienced new environments and enjoyed the day away from the classroom.

The Department of Marine Catering and Hotel Management organized an Alumni Interaction for the second year students (25 students) on 2.2.2024. Santhosh S is an alumnus of the department is presently working as Second Cook, OSM Marine time Ship Management, Chennai. They created awareness among the students on “General Steward Duties and Responsibilities of Merchant Ship”. They interacted with the juniors about the duties and responsibilities of a General Steward and the Documents required for joining the Shipping Company. They also explained the job responsibility of our individual in this industry. This program boosted the confidence of the students.

Mr. K. Raj Kumar, a second-year student of Marine Catering and Hotel Management, participated in an Asia Book of Record-Virtual Program with the title “International Millet Expo and Conclave 23.” It was organized by the Millet Foundation and Tan Millets of Tamil Nadu, co-organized by Rtn. S. Sundar is a person who set a record for leading the longest online millet conclave. The virtual program conducted totally 288 hours with a participation of 576 milletpreneures. The program is conducted through Zoom and YouTube from 1.12.2023 to 13.12.2023. Mr.Rajkumar gave a virtual cooking demonstration session on December 9, 2023, and he prepared the eight millet dishes. He was acknowledged with the participant certificate, and the achievement was registered in the Asia World Record.

Asian Christian Culinary & Agricultural Science Institute, Hosur, organized a workshop on “Sugar fondant & Icing” on 24.1.2024. Six first-year students participated in the workshop. Chef Subhashini, a distinguished and multi-award-winning cake artist, was the chief guest of the program. She shared her views on how trends in the cake industry continue to change and develop at a fast pace, and how we keep our skills updated to these international standards. She also gave the hands-on experience on how to make a sugar flower, modern wedding cakes, and basic cake decoration. This workshop gave a lot of motivation and encouragement to the students, who had a memorable experience.

According to the World Book of Records, Marine Catering and Hotel Management staff members and students created a new record by making 204 types of DOSAI in just 1 hour and 40 minutes. This amazing achievement is a tribute to the rich and diverse Indian cuisine and the extraordinary talent and dedication of the team. On Jan 23, 2024 a total of 37 students and teachers gathered at the SLCS campus to create a record. All the students and staff members were all set to showcase their cooking skills on a big stage around the world. The students prepared a variety of dosa that impressed the judges, working tirelessly and working together as a team to set a new standard in cooking in the presence of the guest of honor, Mr. Premkumar, Human Resource Manager, Mr.RameshIyanar, Restaurant Manager from Taj Hotel, Madurai, Dr.T. Gurubhaskar, Vice Principal, Dr.S. Priya, Dean Academics, Mr.C. Sureshkumar, Head of the Department, and other staff members. Chef Muthamizhan V, Executive Chef Courtyard by Marriott, Muthukumar.D, Executive Chef, Taj Hotel, Madurai, and Chef Gopi Virumandi, Executive Chef, Amika Hotel, Madurai, as Gazette officers, monitored and evaluated the entire process of trying to break this world record. They concluded that the team had successfully set a new record. This record attempted to give a lot of motivation and encouragement to the students, who also had a memorable experience in cooking.

The Southern Regional Office, Ministry of Tourism, Government of India (YUVA Tourism Club) conducted a traditional Pongal festival on 12.1.24 at Keelakuyilkudi, Madurai. In this celebration, 69 students from the MC&HM department actively participated. The students explored the demonstrations of traditional household utensils such as a stone grinder, mortar, pestle, winnowing fan, sieve, and rope cot. It was also featured with traditional games such as Thaiyam, Goli, Kittupul, and Pallanguzhi, as well as forgotten sweets such as kuchimittaai, Kurivi rotti, kalgona, then mittai, pori urundai, seergam mittai, suda mittai, and koradji mittai. A hut was set up to celebrate our tradition, with food grains drying near the Pongal stove in the courtyard of the house. Animals such as goats, cows, chickens, and dogs were also tied up. During the celebration, sugar pongal and white pongal were offered to cows and calves and then served to everyone. Following this, students performed cultural programs and participated in cockfights and sports competitions. This festival motivated and encouraged the students, providing a memorable experience. Through this celebration, students were able to understand the true expression of our rich culture and tradition.