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SLCS - Subbalakshmi Lakshmipathy College of Science - News
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Awareness Program on “Disaster management”

The Department of Fire and Industrial Safety Collaborated with the Herbert William Heinrich Safety Association, Environmental Health and Safety club and Indian Red Cross Society jointly organized an awareness program on “Disaster management” and commemorated the International disaster risk reduction day on 27th October, 2021. Totally 296 students from SLCS and 16 students UVS electropathy medical college attended this awareness program. Third year B.Sc., (F&IS) student, Mr.M.Sakthi Periyasamy delivered the welcome address. Dr.R.Sujatha Principal gave her Presidential address and shared her own experience on reacting in the midst of the disaster management. She also insisted the students to response quickly by showing the humanity at the time of facing accidents. Vice Principal, Dr.K.Archunan and Dr.S.Priya Dean -Academics gave felicitation address.

     Chief Guest Mr. P. M. Stalin (Indian Red Cross Society) Thiruparamkundram division, Program officer gave the introduction of Indian Red Cross Society Thiruparamkundram division. One of the SLCS students stated the History of Red Cross society along with the importance of humanity, human value and moral thinking and the way they work for the society. Mr. M. P. Jones (Indian Red Cross society) Program Officer explained the type of disaster and preventive measures for the disasters. Mr.R.Vengadesh, Fire officer (Fire and rescue station Periyar) demonstrated on how to extinguish the fire and he also indulged the students about the moral value followed in our life.

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Factory Visit to St John’s Container Freight Station

ZEAL, BBA Association of Subbalakshmi Lakshmipathy College of Science, Madurai organized a factory visit to St John’s Container Freight Station, Tuticorin on 27.10.2021. The students learnt in detail the various import and export procedures involved in the movement of containers. The logistics operations involved in this process were also explained in detail. The students had a great learning experience. Totally 109 students comprising of I, II and III year BBA participated and got benefited through this visit.

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INDUSTRIAL VISIT TO “TAMILNADU FOOD GRAINS MARKETING YARD”

FAGAS an association from the Department of Food Science and Processing Management organized an industrial visit to Tamilnadu Food Grains Marketing Yard- Madurai on 27/10/2021. Totally 40 students of I,II and III  year  and three faculty members participated in the visit. It was a very useful program. The students are learnt about the milling steps involved in cereals and pulses. Mr.Nagendhran (operator in charge) explained various methods of processing and equipments. Dr. Singaravadivel, Director, Tamilnadu food grains yard, explained the basic structure of the yard and finally he interacted with the final year students about internships and job opportunities related to this field. The visit was mainly focused to understand the practical knowledge involved during the processing. The feedback of the industrial visit was collected and all students got benefited from this visit.

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Cuentas Association Inauguration

       Cuentas, an Association of  the Department of Commerce  was inaugurated for the academic year 2021-2022 on 27.10.2021.The programme commenced with a Prayer followed by a  Welcome Address delivered by Ms. Vidhya of III B.Com(B&I) . The presidential address was delivered by Dr.R. Sujatha, Principal, and felicitation address was given by Dr.K.Archunan. Ms. V. Padmavathy ,Head of The Department announced the office bearers of the association.

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Value Added Course on “Bakery craft and Confectionery skills”

The Department of Marine Catering & Hotel Management and the Department of Food Science  & Processing Management have jointly organized a value added course on” Bakery Craft and Confectionery skills” for final year students from 19.10.2021 to 23.10.2021( 5 day program consists of 30 Hours). 53 students from MC&HM, 27 students from FS &PM eagerly participated in this program. The activity started with the welcome speech which was delivered by Ms.P.Harine, III B.Sc, FSPM and the chief guest introduction was given by Mr.K.Perumalkannan, Asst.Professor, Department of MC&HM . This course was presented to the student which included theoretical, practical oriented workshop cum demonstration, hands on training program with manufacturing aspects. Chef Kaleeswaran Honerary Secretary of Karaikudi Bakery Owners Association was a resource person for this value addition Programme. He began the activity with an elaborate explanation of the millet cookies, Dough nuts, Danish Pastries, Different Verities of Rolls & Breads and Different varieties of Cakes & Gateau preparations.   The program ended with a vote of thanks given by  Mr.K.Jagadesh,III B.Sc, MC&HM. The students received their value addition certificates with utmost satisfaction.

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Factory Visit to Ruby Food Products Private Limited

ZEAL, BBA Association of Subbalakshmi Lakshmipathy College of Science, Madurai organized a factory visit to Ruby Food Products Private Limited, Madurai on 26.10.2021. The students learnt in detail the production processes involved in the manufacturing of beverages. The logistics operations involved in this process were also explained in detail. The students had a great learning experience. Totally 110 students comprising of I, II and III year BBA participated and got benefited through this visit.

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Exposure Visit to Gandhi Museum

ZEAL, BBA Association of Subbalakshmi Lakshmipathy College of Science, Madurai organized an exposure visit to Gandhi Museum, Madurai on 26.10.2021. The students learnt in detail the life style and values of Mahatma Gandhi. The students had a great learning experience. Totally 110 students comprising of I, II and III year BBA participated and got benefited through this visit.

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INDUSTRIAL VISIT TO“RUBY FOOD PRODUCTS”

FAGAS an association from the Department of Food Science and Processing Management organized an Industrial visit to Ruby food products on 26/10/2021. Totally 40 students of I,II & III year and two faculty members participated in the visit. Ms.S.Abinaya, Production Data Analyst, alumni of our department explained the processing and production of milk shake and juices. The students have  actively participated and got their doubts clarified at the end of the visit. The feedback of the industrial visit was collected and most of the students got benefited.

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Internship Guidance Meeting

The objective of the final internship is to develop the necessary skills to function as an entry level manager in the Hospitality Industry. In continuation of the same, the Department of Marine Catering and Hotel Management organized an Internship progamme for the III year students (53 students). The training programme was conducted from November 25, 2021 to May 15, 2022. The department organized an Internship Guidance Meeting on 25.10.21 to orient the students about the internship programme. Mr.C.Suresh Kumar, Head of the Department, guided the students and their parents regarding the importance of Log book for students, Hotel information and accommodation availability for students. He also spoke about training Reporting date, Dress code during the training programme, Importance of the Training Certificate, Covid 19- Test (PCR) prior to joining their respective Hotels.

Through this programme the students and parents will be able to understand their roles and responsibilities during the internship programme. Dr.R.Sujatha, Principal, Subbalakshmi Lakshmipathy College of Science delivered the presidential address.  Students and parents eagerly and   actively participated in the programme.

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OUT DOOR CATERING (ODC) at Madurai Drive Inn Restaurant, Taj Gateway Hotel, Madurai

Madurai Drive Inn Restaurant and Taj Gateway Hotel have given an opportunity for our students to do outdoor catering (ODC). The Department of Marine Catering and Hotel Management has sent 20 students from second and third year for ODC programme from 23.10.21 to 24.10.21. It was a great platform for the students to gain knowledge about theme decoration, buffet arrangement, table setting and different cuisine food preparation techniques. This opportunity motivated and gave hands-on experience to the students.

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