Marine Catering and Hotel Management
- ABOUT US
- SALIENT FEATURES
- VALUE ADDED COURSE
- INTERNSHIP & PLACEMENT
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.
- 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.
SEMESTER – I
|I||Tamil –I / Hindi -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|
SEMESTER – II
|I||Tamil –II / Hindi -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|
|V||Skill- Hotel French|
SEMESTER – III
|I||Tamil-III / Hindi-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
|I||Tamil-IV / Hindi-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
|III||Advanced Kitchen Operation Management|
|III||Restaurant Management Practical|
|III||Advanced Accommodation & Facility Management Practical|
|III||Advanced Kitchen Operation Management Practical|
|III||Allied : Tourism Management|
|III||Allied: Maritime Studies|
|IV||Skill: Entrepreneurship Skills|
SEMESTER – VI
- 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)
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.
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.
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 school – Stimulators 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,
|5.||16105||ULAPE AKSHAY SANJAY|| HOTEL WESTIN, PUNE
|6.||16106||ALBERT ANDREWS||HOTEL HYATT REGENCY,
|7.||16107||ANANDHU K N||HOTEL CARAVELA,GOA
|8.||16108||ARUN KUMAR A||HOTEL CARAVELA,GOA
|9.||16109||ASHOK KUMAR R||HOTEL HOLIDAY INN,
|10.||16110||BALAJI T G||HOTEL SAYAJI,
|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,
|15.||16115||IVELRAJ T||HOTEL HOLIDAY INN,
|16.||16116||JAYA RAMANAN S P S||HOTEL CARAVELA,GOA
|17.||16117||JEYAPRAKASH S||Hotel Taj Gateway, Madurai
|18.||16118||JEYASURIYA N|| HOTEL SAYAJI,
|19.||16119||KARAN SINGHAAL||HOTEL HOLIDAY INN,
|20.||16120||KARTHICK S||HOTEL CIDADE DE GOA, GOA
|21.||16121||KESAVA MOORTHI M||HOTEL SAYAJI,
|22.||16122||KOLI SHUBHAM SANJAY||HOTEL HYATT REGENCY,
|23.||16123||MARUTHAMUTHU R||HOTEL SAYAJI,
|24.||16124||MOHAMED JIYATH KHAN A||HOTEL TRIDENT OBEROI,
|25.||16125||MURUGAN K||HOTEL CARAVELA,GOA
|26.||16126||MUTHUSELVAN M||HOTEL SAYAJI,
|27.||16127||PATIL MANTHAN MAHESH|| HOTEL UMAID BHAWAN RAJASTHAN
|28.||16128||POOMANI R S||HOTEL HYATT REGENCY,
|29.||16129||PRADEESH S||HOTEL HOLIDAY INN,
|30.||16130||RAMPRASATH V||HOTEL HYATT REGENCY,
AMRITSAR/Taj Gateway, Madurai
|31.||16131||RANADIVE SOURABH MILIND||HOTEL MARRIOTT
|32.||16133||SARANDASS N||HOTEL HYATT REGENCY,
|33.||16134||SARAVANA KUMAR S||HOTEL SAYAJI,
|34.||16135||SELVAVISHNU C||HOTEL CARAVELA, GOA
|35.||16136||SRIRAM A||HOTEL HOLIDAY INN,
|36.||16138||THIRUMALRAJ K||HOTEL HOLIDAY INN,
|37.||16139||VELMURUGAN K||HOTEL SAYAJI,
|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
|HOTEL TRIDENT OBEROI, MUMBAI
|HOTEL PARK HYATT, CHENNAI|
|44.||16146||KHALIPE OMKAR PRAKASH
|HOTEL CIDADE DE GOA, GOA
|45.||16147||PAWAR AJINKYA RAMESH
|HOTEL CIDADE DE GOA, GOA
|HOTEL TAJ GATEWAY, MADURAI
|HOTEL REGENTA CENTRAL,
AMRITSAR-/Tajgateway Hotel, Madurai
|48.||16150||BHARATHI K||HOTEL SAYAJI,
|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
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
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 B.Sc HM&CS, MBA (HR).,
ID : 1209
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 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 B.Sc(CS&HM), ADHM.,
ID : 1216
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 .
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 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.
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.