• Call us: 91- 452- 3918609
  • slcs@slcs.in

Marine Catering and Hotel Management

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 in Indian and foreign flag ships.

The Marine Catering and Hotel Management course was started with an aim of developing a pool of high caliber seafarers trained at all levels to work in the increasingly demanding environment . There are a multitude of opportunities waiting for the students to enter into the Cruise Ships/Merchant Ships, Star Hotels Airlines and all other Hospitality sectors.

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 (2019-2020)

SEMESTER – I

PART SUBJECT
I Tamil –I / Hindi -I
II Communicative  English-I
III Basic Food Production -I
III Basic Food & Beverage Service -I
III Basic Food Production Practical  -I
III Basic Food & Beverage Service practical -I
IV Skill Based – Foundation Course in Front Office Operation
IV Foundation Course in Front Office Operation  Practical
IV Value  Education
V Physical education

SEMESTER – II

PART SUBJECT
I Tamil –II / Hindi -II
II Communicative  English-II
III Basic Food Production -II
III Basic Food & Beverage Service -II
III Basic Food Production Practical  -II
III Basic Food & Beverage Service practical -II
III Allied :Foundation Course in Front Office Operation
III Foundation Course in Front Office Operation  Practical
IV Environmental Studies
V Skill- Hotel French

        

 

 SEMESTER – III

PART SUBJECT
I Tamil-III / Hindi-III
II Communicative  English-III
III Quantity Food Production -I
III Advance Food & Beverage Service Operations -I
III Quantity Food Production practical -I
III Advance Food & Beverage Service Operations  Practical -I
III Allied : Advance Accommodation Operations Practical
III Allied : Food Safety & Nutrition
III Elective : Cost & Financial Management
IV NME: Fundamentals of Bakery
IV Skill: Computer Application Practical

SEMESTER – IV

PART SUBJECT
I Tamil-IV / Hindi-IV
II Communicative  English-IV
III Advance Food Production Practical -I
III Advance food & beverage Management Practical -I
III Bakery & Confectionary Theory -I
III Bakery & Confectionary Practical  -I
III Allied : Advance Front Office Practical
III Allied : Food Safety & Nutrition
IV NME: Basic Hospitality Studies
IV Skill: Human Recourse Management

 

 

SEMESTER – V

PART SUBJECT
III Advanced Kitchen Operation Management
III Restaurant Management Practical
III Advanced Accommodation & Facility Management Practical
III Advanced Kitchen Operation Management Practical
III Project
III Allied : Tourism Management
III Allied: Maritime  Studies
IV Skill: Entrepreneurship Skills

SEMESTER – VI

PART SUBJECT
III Industrial Training

SALIENT FEATURES:

  • A Unique 3 year Degree Program.
  • 22 Batches have passed out (More than 1600 students)
  • Around 850 students are employed in Cruise, Merchant ships and Hotels.
  • Diverse Student Base – Students from Kanyakumari to Himachal Pradesh.
  • Adequate and latest Infrastructure with Modern Equipments.
  • Ship in campus.
  • Experienced and Trained Faculty.
  • Assistance to get Passport, STCW & CDC
  • Skill Development Program – Swimming & Driving (2 wheeler  &                4 wheeler)

INFRASTRUCTURE

 

We provide our student the best of the infrastructure in order to give them the Best Hospitality Education.

Training Restaurant with Training Bar.

A 40 cover restaurant to training the students in various serving methods of food from various cuisines .The student learn menu planning, arrangement of restaurant , taking food order , serving of wine and other beverages , handling of guest etc.

Training Kitchens:

A modern kitchen equipped with equipments imported from Italy as per the required standers of cruise ships. These equipments benefit our students in learn & handling of equipment to preparing foods of various cuisine as per the cruise ship standards.

The students are also tough how to use and maintain the equipment.

The department has three training kitchen and a Training Bakery:

  • BTK – Basic Training Kitchen
  • QTK – Quantity Training Kitchen
  • ATK – Advance Training Kitchen
  • Training Bakery

Training 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.

Housekeeping :


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 Lab :
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

Skill Development Program  :

Driving schoolStimulators Class and on Road Driving :

A driving school inside the campus trains the students with proper driving and  road safety skill as part of their curriculum Swimming pool.

Swimming pool :

A semi –Olympic size swimming pool with certified separate trainer for boys and girls, each student are given 20 hrs of practical training.

            

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
  • Certificate course in Spoken Hindi  & Spoken English   
  • Certificate course in Food Safety , HACCP , GMP

 

INTERNSHIP & PLACEMENT:

INTERNSHIP DETAILS (2016-2019 Batch)

 

SL.NO Roll No. Name of the students Hotel Name 
1. 16101 VARUTE NAIK ADITYA UDAY HOTEL CIDADE DE GOA, GOA

2. 16102 AHAMED ANAS  T Hotel Taj Gateway, Madurai

 

3. 16103 AJITHKUMAR A HOTEL CARAVELA,GOA

 

4. 16104 AKASH SOLOMON  J HOTEL SAYAJI,

INDORE

 

5. 16105 ULAPE AKSHAY SANJAY  HOTEL WESTIN, PUNE

 

6. 16106 ALBERT  ANDREWS HOTEL HYATT REGENCY,

AMRITSAR

 

7. 16107 ANANDHU K N HOTEL CARAVELA,GOA

 

8. 16108 ARUN KUMAR A HOTEL CARAVELA,GOA

 

9. 16109 ASHOK KUMAR R HOTEL HOLIDAY INN,

CHANDIGARH

 

10. 16110 BALAJI  T G HOTEL SAYAJI,

INDORE

 

11. 16111 DHINESH P HOTEL CARAVELA,GOA

 

12. 16112 ESWARAN M HOTEL CARAVELA,GOA

 

13. 16113 HALITHMOHAMEDYEHIYA A R HOTEL CARAVELA,GOA

 

14. 16114 HARISH PANDIAN  S . HOTEL SAYAJI,

INDORE

 

15. 16115 IVELRAJ T HOTEL HOLIDAY INN,

CHANDIGARH

 

16. 16116 JAYA RAMANAN S P S HOTEL CARAVELA,GOA

 

17. 16117 JEYAPRAKASH S Hotel Taj Gateway, Madurai

 

18. 16118 JEYASURIYA N  HOTEL SAYAJI,

INDORE

.

19. 16119 KARAN SINGHAAL HOTEL HOLIDAY INN,

CHANDIGARH

 

20. 16120 KARTHICK S HOTEL CIDADE DE GOA, GOA

 

21. 16121 KESAVA MOORTHI M HOTEL SAYAJI,

INDORE

.

22. 16122 KOLI SHUBHAM SANJAY HOTEL HYATT REGENCY,

AMRITSAR

 

23. 16123 MARUTHAMUTHU  R HOTEL SAYAJI,

INDORE

 

24. 16124 MOHAMED JIYATH KHAN  A HOTEL TRIDENT OBEROI,

MUMBAI

 

25. 16125 MURUGAN K HOTEL CARAVELA,GOA

 

26. 16126 MUTHUSELVAN  M HOTEL SAYAJI,

INDORE

 

27. 16127 PATIL MANTHAN MAHESH  HOTEL UMAID BHAWAN RAJASTHAN

 

28. 16128 POOMANI R S HOTEL HYATT REGENCY,

AMRITSAR

 

 

29. 16129 PRADEESH S HOTEL HOLIDAY INN,

CHANDIGARH

 

30. 16130 RAMPRASATH V HOTEL HYATT REGENCY,

AMRITSAR/Taj Gateway, Madurai

 

31. 16131 RANADIVE SOURABH  MILIND HOTEL MARRIOTT

HYDERABAD

 

32. 16133 SARANDASS  N HOTEL HYATT REGENCY,

AMRITSAR

 

33. 16134 SARAVANA KUMAR S HOTEL SAYAJI,

INDORE

 

34. 16135 SELVAVISHNU C HOTEL CARAVELA, GOA

 

 

35. 16136 SRIRAM A HOTEL HOLIDAY INN,

CHANDIGARH

36. 16138 THIRUMALRAJ K HOTEL HOLIDAY INN,

CHANDIGARH

37. 16139 VELMURUGAN K HOTEL SAYAJI,

INDORE

 

38. 16140 VIKASH N HOTEL REGENTA CENTRAL, AMRITSAR

 

39. 16141 VINO CHRIST WIN HOTEL REGENTA CENTRAL, AMRITSAR/ Taj Gateway, Madurai

 

40. 16142 AYRE VIVEK NITIN HOTEL WESTIN, PUNE

 

41. 16143 VYSHAKH  T  V

HOTEL LE ROYAL MERIDIEN, COIMBATORE

 

42. 16144 GOKUL  J

 

HOTEL TRIDENT OBEROI, MUMBAI

 

43. 16145 LAVANYA  N

 

HOTEL PARK HYATT, CHENNAI
44. 16146 KHALIPE OMKAR PRAKASH

 

HOTEL CIDADE DE GOA, GOA

 

45. 16147 PAWAR AJINKYA RAMESH

 

HOTEL CIDADE DE GOA, GOA

 

46. 16148 SURYA M

 

HOTEL TAJ GATEWAY, MADURAI

 

47. 16149 ARJUN S

 

HOTEL REGENTA CENTRAL,

AMRITSAR-/Tajgateway Hotel, Madurai

 

48. 16150 BHARATHI K HOTEL SAYAJI,

INDORE

 

49. 16151 KONDALKAR ROHIT RAVSAHEB HOTEL CARAVELA,GOA

 

50. 16152 MISHRA ABHISHEK KRISHNACHAND HOTEL ROYAL ORCHID, MUMBAI

 

51. 16153 MORE ABHISHEK SANTOSH HOTEL CIDADE DE GOA, GOA

 

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)

ID : 1215

Professional Précis:

     A dynamic professional with 18 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).,

ID : 1209

Professional précis

Mr.V. GANGADHARAN B.Sc., (HM&CS) MBA. has an experience of 13 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

6

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

ID :  1217

   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.,

ID : 1216

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

7

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

ID : 1218

    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

IMG_2020

Mr.E.Jacob Jebaraj BHMCS., MTM

ID : 1219

   Experience : Teaching : 9 Years ; Industry :  1 Year

 

 

Mr.N.RAMESH - ASSISTANT PROFESSOR

Ramesh - MCHM

Mr.N.Ramesh DHMCT., M.Sc.,

ID : 1223

   Experience : Teaching : 13 Years

 

 

Mr.R.GANESH - INSTRUCTOR

ganesh - MCHM

Mr.R.Ganesh DHMCT., BBA.,

ID : 1225

Experience : Teaching : 9 Years