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Marine Catering and Hotel Management

“National Seminar on Hospitality and Tourism Education in India” -

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ABOUT US

            The department of Marine Catering and Hotel Management was established in the year 1994 with the course name Hotel Management and Catering Science, which was converted to Marine Catering and Hotel Management in the year 2015, in order to provide opportunity to the student to work on the Indian and forging flag ships

The Marine Catering and Hotel Management course was started with an aim at developing a pool of high caliber seafarers trained at all levels to work in the increasingly demanding and there are enormous opportunities waiting for the students to enter in to the cruise ships/ merchant ships, star hotels, other hospitality sectors and airline.

The curriculum focuses right from basics and also includes orientation to on-board living and working, as well as the critically important safety, hygiene and sanitation measures that have to be complied with on board cruise ships.

We offer fabulous course gleaming professionally equipped Kitchen, Expert instruction, Quality training and creativity carving demo is part of the curriculum.

ELIGIBILITY 

  • Pass in 12th standard    (Any Group)
  • 40% of Mark in English subject in 10th standard or 12th standard
  • Age should not be less than 17 ½ and must be below 23 years.

SYLLABUS

SEMESTER – I

French: Hotel French -I
English: Communicative English –I
Basic Food Production
Basic Food Production( Practical)
Basic Food & Beverage service
Food Safety & Nutrition
Value Education
Physical Education

SEMESTER – II

French: Hotel French –II
English : Communicative English –II
Culinary Arts
Culinary Arts( Practical)
Accommodation & Facility Operations
Food & Beverage Service (Practical)
Environmental Studies

SEMESTER – III

Quantity and Continental culinary Arts
Quantity and Continental culinary Arts (practical )
Beverage Service
Cost & Financial Management
Non – Major Elective
Basic Tamil/ Advance Tamil
Basic Hospitality Studies
Bakery & confectionary ( practical)
Computer Application ( Practical)

SEMESTER – IV

Advanced Patisserie
Advanced Patisserie ( practical)
Advanced Food Production (practical )
Advanced Accommodation & Facility Management
Tourism Management
Non – Major Elective Basic Tamil/ Advance Tamil/ Food Hygiene & Sanitation
Entrepreneurship Skills
Beverage Service ( Practical)

SEMESTER – V

Maritime Studies
Galley Operation Management
Advanced Food & Beverage Service
Principles of Management
Human Resource Management
Project
Galley Operation Management (Practical)
Advanced Food & Beverage Service
Advanced Accommodation & Facility Management( Practical)

SEMESTER – VI

Industrial Training

SALIENT FEATURES

  • A Unique 3 year degree course.
  • 22Batches (HM&CS) have passed out (More than 1600 students)
  • Around 700 students are employed in Cruise and Merchant ships.
  • Diverse Student base – Students from Kanyakumari to Himachal Pradesh, and from 2010 onwards Nepal students were also admitted for Marine Catering and Hotel Management.
  • Adequate and latest infrastructure with modern equipments.
  • Ship in campus.
  • Experienced and trained faculty.
  • Assistance to get Passport, STCW & CDC
  • Availability of Model Restaurant, Mock Bar, Guest room, Front office room, Bakery Lab, Internet lab, Bunker room, Kitchens(BTK, QTK, & ATK)

INFRASTRUCTURE

Its commitment to providing our students with the best hospitality education begins with the fundamentals- infrastructure & facilities.

    • A Model Restaurant attached with a Bar.
    • A Demo Bed room – A Guest room with star hotel facilities.
    • 3 types of Training Kitchens/Laboratories. ( Basic, Quantity and Advanced)
    • A Bakery provided with the state-of-the-art equipment and gadgets.
    • Swimming pool with Mechanized Gymnasium.

FOOD PRODUCTION (GALLEY)

     Well equipped and designed modern equipment imported from Italy utilizes for the students learn the essentials of cooking & baking through hands on instruction & practice. Each of our kitchens is well equipped for the purpose.

Basic Training KitchenThe fresher’s to train in basic food-production and processing techniques and menu planning.    Here aspiring chefs acquire / develop the basic culinary skills.

Quantity Training Kitchen-Students get an opportunity to cook in large quantities for 300 persons daily who   would help them understand Institutional & Industrial / Volume Catering.

Advanced Training KitchenStudents explore the culinary traditions of the many regions/ countries of the world and also indigenous flavor combination of the various regions of India. State-of-the-art designed and equipped with latest facilities and appliances to meet today’s food production in notation on par with global standards.

Bakery unitHere students learn the art & science of baking & confectionery.

TRAINING KITCHEN

 

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The following equipments using for students practice purpose

TRAINING RESTAURANT

   A spacious training restaurant with state-of-the-art design which can accommodate 45 people is exclusively designed to train students in practicing, receiving guests, handling bills, order taking and food and beverage service. Activities like theme lunch, buffets and a la’carte services are important here

MOCK BAR

    Students are trained in leadership management skills and are molded to meet global standards. It consists of a bar counter where students are trained for professional bar tending with highly qualified and experienced faculties.

FRONT OFFICE

      Equipped with HMS software and computerized reception, students are trained in soft skills, handling latest communication devices, practicing telephone etiquettes and customer care with highly experienced faculties.
Front office Training Lab – to get trained in front office operation.

ACCOMODATION OPERATION
The students are trained to furnish and well equipped room with modern amenities and guests’ supplies. A suite room is designed with state-of-the-art design and modern facilities equal to a five star hotel modern room. Students are not only trained in room furnishing but also in Model Bunker room as present in cargo and passenger ships.

COMPUTER  DEPARTMENT 
         Modern computer equipped with latest packages similar to hotels where students can sharpen their Software skills in Marine Catering and Hotel Management Software – room revenue management and also connected with broadband facilities.

VALUE ADDED COURSE 

All cadets have to undergo the following Value Added courses which are mandatory for seafarers.

  • STCW – Standards of Training, Certification & Watch Keeping
  • PST (Personal Survival Techniques)
  • FPFF (Fire Prevention and Fire Fighting)
  • EFA (Proficiency in Elementary First Aid)
  • PSSR (Personal Safety and Social Responsibility)
  • SECURITY COURSE
  • “OCCP” – Orientation Course for Catering Personnel

 

  • Assistance to get:

     The department Of Marine Catering and Hotel Management assistance the students to get the following

  • Passport
  • CDC- Continuous Discharge Certificate ( An document to work on ships)

 

INTERNSHIP & PLACEMENT 

Our 2013-2016 batch students got 100% placement through our Placement cell and some of the students placed in the following Ship & Hotels.

Batch 2013-2016

PLACEMENT DETAILS ( 2014 – 2017 BATCH)

MHS1 MHS2 MHS3 MHS4

SL.No STUDENT NAME PLACED IN
    1 K.SRUTHI RAJALAKSHMI HIGHER STUDIES
    2 M.ANANTHABRABHU FLEET MANAGEMENT LIMITED , MUMBAI
    3 R.ARUNKUMAR FLEET MANAGEMENT LIMITED , MUMBAI
    4 P.BALAMURUGAN FLEET MANAGEMENT LIMITED , MUMBAI
     5 R.GAJENDRAKUMAR DUBAI
     6 K.GURUMOORTHI
     7 T.S.KARTHICK KUMAR MSC-SHIPPING COMPANY
     8 A.MOHAMAD TAHA RAFI FLEET MANAGEMENT LIMITED , MUMBAI
     9 P.PRAVIN FLEET MANAGEMENT LIMITED, MUMBAI
    10 M.SUKASH OWN BUSINESS
    11 K.VIGNESH FLEET MANAGEMENT LIMITED , MUMBAI

Our current batch students are doing internship training in the following hotels.

                                

Batch 2014-2017

SL.No STUDENT NAME PLACED IN
1 ABILASH.A MOVENPICK HOTEL -BANGALURU
2 AJITHKUMAR.M THE TAJ GATEWAY HOTEL-KERALA
3 ARAVINTHASAMY.S RITZ CARLTON -BANGALURU
4 BALAMURUGAN.V MARRIOT-HYDRABAD
5 KARHICK A.M MARRIOT-HYDRABAD
6 LAKSHMIPATHY.N MARRIOT-HYDRABAD
7 MANIDOSS.M MARRIOT-HYDRABAD
8 MANIKANDAN.B RITZ CARLTON -BANGALURU
9 MANOJ BALA.S THE TAJ GATEWAY HOTEL-KERALA
10 NAGAKUMAR.B THE TAJ GATEWAY HOTEL-KERALA
11 NAGARGUN.L MARRIOT-HYDRABAD
12 NANDHAKUMAR. RITZ CARLTON -BANGALURU
13 PANDIALAGU.A THE TAJ GATEWAY HOTEL-KERALA
14 PANDIYARAJAN. THE TAJ GATEWAY HOTEL-KERALA
15 PRABAKARAN THE TAJ GATEWAY HOTEL-KERALA
16 DHOLE RAHUL MAHADEV SHAYAJI HOTEL-INDOOR
17 RAGUL RAJ.T MARRIOT-HYDRABAD
18 RAJAMANI.R THE TAJ GATEWAY HOTEL-KERALA
19 SABARIDHARAN.S SHAYAJI HOTEL-INDOOR
20 PATIL SANKIT SHIVAJI SHAYAJI HOTEL-INDOOR
21 SARATHKUMAR.M SHAYAJI HOTEL-INDOOR
22 SARTHAK RAMESH SAMBREKAR MARRIOT-HYDRABAD
23 SASIKUMAR.M MARRIOT-HYDRABAD
24 SATHEESH .V THE TAJ GATEWAY HOTEL-KERALA
25 SATHIYASEELAN.K THE TAJ GATEWAY HOTEL-KERALA
26 SENTHAMIZHAN.S SHAYAJI HOTEL-INDOOR
27 SIVAKUMAR.M SHAYAJI HOTEL-INDOOR
28 SUNILKEERTHI.S MOVENPICK HOTEL -BANGALURU
29 VIVEK.M MOVENPICK HOTEL -BANGALURU
30 YEATHIRAJAN.R MOVENPICK HOTEL -BANGALURU
31 YOGESHWARAN.M MOVENPICK HOTEL -BANGALURU
32 SHEDGE SHUBHAM SUNIL SHAYAJI HOTEL-INDOOR

FACULTY

Mr.C.SURESH KUMAR - HOD

STAFF-Edit (3)

Mr.C.Suresh Kumar BA .BED, D.H.M.C.T, Certified Chef
Pursuing M.SC. Hotel Management
Certified SOUS CHEF and CHEF DE PARTIE (American Culinary Federation U.S.A)

Professional Précis:

     A dynamic professional with 17 years of rich experience in the Department of Food and Beverage Operation with the Hospitality Industry encompassing business hotels and Cruise Line Industry. My great experience with Royal Caribbean International (U.S.A) worked as a SOUS CHEF for more than 10 years. My sincere service to develop competency in establishing a performance of driven culture that ensures accountability for every students through exchange of knowledge. Received Certificate an Achievement Award (United States Public Health Program).Received best Performance Award at sea (2006-2007 by the Royal Caribbean Cruise Ltd (U.S.A) .Course successfully Completed USPH and HACCP program at sea.

Mr.V.GANGADHARAN - ASSISTANT PROFESSOR

STAFF-Edit (4)

Mr.V.Gangadharan B.Sc HM&CS, MBA (HR).,

Professional précis

Mr.V. GANGADHARAN B.Sc., (HM&CS) MBA. has an experience of 12 years in teaching. He worked as Head of the department, in the previous college and now working as Assistant professor in SLCS. He is specialized in F&B service and got awards for producing 100 percent result. He is also the department in charge for guiding the students for applying passport and CDC.

Mrs.G.S.SUBBULAKSHMI - ASSISTANT PROFESSOR

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Mrs.G.S.Subbulakshmi  M.Sc(HS).,M.Sc HM&CS.,

   An Post Graduate from Bharathidasan University with M.Sc Hotel Management and Catering Science and also an Post Graduate from Madurai Kamaraj University with M.Sc Home Science.

  • I am a self-motivated, goal-oriented person, encourage continuous learning and creativity providing exposure to new ideas of key skills and abilities, having 13 years of experience as an Assistant Professor in our College – Subbalakshmi Lakshmipathy College of Science, Madurai in the Department of Hotel Management and Catering Science,
  • I worked in Asan Memorial College of Arts and Science, Chennai as an Assistant Professor in the Department of Hotel Management and Catering Science for 1 year.
  • I worked as a Dean, Annai Fathima College of Arts and Science, Thirumangalam, for one year.
  • I was having a good experience in Industry with a well reputed organization – Nokia India Private Limited, Sriperumbur, Chennai as a Deputy Manager, handling soft services for one year.
  • I was working two years with Dusters Total Solutions Private Limited, Chennai as a Transition Manager handling more than 75 clients – all corporate clients having good approach towards any kind of situations along with excellent problem solving skills. Considered myself to be a friendly type person with assertive and good team player.

 

Industrial Experience: 3 years

Teaching Experience : 14 years

Mr.P.ANAND - INSTRUCTOR

STAFF-Edit (24)

Mr.P.Anand B.Sc(CS&HM), ADHM.,

Professional précis

B.Sc(CS&HM), ADHM,MBA (Pursuing) I have started to work in kitchen as a commie at the age of 20. I grew up with a strong motivation influence and continued to work as a food handler through college. I have spent several years perfecting my culinary techniques in the hotel le meridian (Starwood group of hotels and resorts) I grow up in culinary profession throw the guidelines of chef VELUSAMY executive chef in wall Disney cruise ship .

ACADEMIC:

To the academic I have completed B .sc. in RVS cas Coimbatore at the same time I plan to make strong base of my carrier so that I have studied advanced health management in same institute to become a enthusiast in culinary profession. And pursuing MBA in BHARATHIYAR UNIVERSITY distance education ACIVEMENTS:

To Achievements I got first price in “magi fusion” south India competition   in 2010

 

Mr.K.PERUMAL KANNAN - INSTRUCTOR

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Mr.K.Perumal Kannan  B.Sc(THM)., C.C.B.C.,

    I have started to work in bakery as a commie at the age of 20. I grew up with a strong motivation influence and continued to work as a food handler through college. I have spent several years perfecting my bakery and confectionery techniques in the hotel Quality Inn –Ooty, Sterling Resorts –Kodaikanal,Sanada bakery –Malaysia, Al-Omariah-Bakery-Kuwait,Al-Amin bakery-Al-Ain(UAE). I had started worked in leading star hotel bakery section and leading bakery units, I had 5 yrs worked in foreign countries and I had 5 yrs teaching experience plus 15 yrs industrial experiences.

ACADEMIC:
                             I had completed certificate course in Bakery and Confectionery in Food craft Institute-Thuvakudy,Trichy. B.Sc(THM) completed in Madurai kamaraj university, M.Sc(THM) course completed in Madurai kamaraj university,(waiting result ).I had started worked in leading star hotel bakery section and leading bakery units, I had 5 yrs worked in foreign countries and I had 5 yrs teaching experience plus 15 yrs industrial experiences.

 

 

 

Mr.E.JACOB JEBARAJ - ASSISTANT PROFESSOR

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Mr.E.Jacob Jebaraj BHMCS., MTM

   Experience : Teaching : 9 Years ; Industry :  1 Year

 

 

Mr.M.MAHESHKUMAR- ASSISTANT PROFESSOR

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Mr.M.Maheshkumar M.Sc (Tourism & Hospitality Management)

   Experience : Teaching : 1 Year ; Industry :  3 Years

 

Mrs.N.SELVI - HOD(TAMIL)

STAFF-Edit (10)

Mrs.N.Selvi M.A.,M.Phil.,

Experience – 9 Years

Mr.S.SIVAKUMAR - ASSISTANT PROFESSOR

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Mr.S.Sivakumar M.A.,M.Phil.,

Experience :  18 Years

MHS News

Orientation - MHS

Orientation Programme – MCHM

8th November 2017

    Our department of Marine Catering and Hotel Management, have organized orientation programe for the department students on 1.11.2017 at 9.30 a.m. to 11.00 a.m. Our Head, Mr. C.Sureshkumar, have addressed all our students and informed about the College/ Department new rules and regulations, Academic details, Syllabus, Attendance, Internship program,…

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Extension activity - Kombadi

Extension Program – Kombadi

8th November 2017

    The department of Marine Catering and Hotel Management has organized an Extension Program on food habits and hygiene to the Kombadi Village people on 3.11.2017, around 57 village Women’s and 30 students of MC&HM have participated in this program. The department faculty, Mr. Perumal Kannan (Asst. Prof), gave the…

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SICA – International Chefs Day

8th November 2017

   South India Chef’s Association – SICA chefs in Madurai have organized International Chefs Day and it is celebrated every year. This year, it was a special year for them, to serve the needy and deprived children ( HIV Positive ). They decided that the children’s want to be happy…

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French Cuisine – 04/10/2017

6th October 2017

   Department of Marine Catering and Hotel Management have organized French cuisine workshop for Lady Doak College (French department) – Madurai on 04.10.2017 at 9.30 a.m. Around 66 students & 2 faculty members from department of French have participated in the workshop. We have invited Chef . Nethaji Dasarathan ,…

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National Seminar on “ Tourism and Hospitality Education in India ”

23rd September 2017

     Department of Marine Catering and Hotel Management organized National Seminar on the topic “ Tourism and Hospitality Education in India”on 15.9.2017.   We have invited Mr. Lenin Balakrishnan, Lemuria India Holidays, as Chief Guest. Mr. M.S. Rajmohan, Head, GTN College of Arts and Science & Alumni of our college enthusiastically…

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Bodhi campus

Bodhi Class

7th September 2017

   The Department of Marine Catering and Hotel Management have organized the Bodhi class on  23.8.2017 for I,II & III year students participated and Head of the Department, all other staff members discussed the points regarding  the students academic achievements, student deficiencies related to course with remedial actions, Identification of…

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