The Department of Catering Science & Hotel Management is well equipped in all sectors of Hotel and Catering Industry. It enriches the students in various fields like Food Production, Bakery and Confectionery, Food & Beverage service; Bar Tending etc. The Department is having well equipped lab facilities like Basic Training Kitchen, Quantity Training Kitchen, Front Office Lab, Training Restaurant, and House Keeping Lab to enhance the practical knowledge of the students. In order to improve the Catering skill of the student's, the department frequently organizes food festivals, Guest Lectures and many other similar features to meet the growing demand
The Boom in tourism industry in India had opened new avenues in Hospitality Industry. It promises a bright future for anyone who s wishes to take up a career in this segment. This course makes one aware of every operating section of the Hotel Industry.
It Provides employment directly to millions of people & includes Government Tourism Department, Travel Agencies, Airlines, Tour Operators, Airline Catering, There are opportunities as guide & Tourism Promoters also.
3 Years
July
60
HSC Pass
|
S. No. |
Date |
Name and Designation of the Resource Person |
Topic |
Venue |
Beneficiary |
|
1. |
15-FEB- 20. |
Mr. T.Vishnu Prasath, Business Development Executive, The Residency Towers, Coimbatore, |
“Current Scenario in Hotel Industry” |
Training Restaurant Lab |
I B.Sc ,II B.sc & III B.Sc Students |
|
2. |
7-DEC-19. |
Dr.T.Indumathi, Assistant Professor, Department of Biotechnology
|
“Extraction of Natural Dyes from plants and vegetables and its application in Food” |
Training Restaurant Lab |
I B.Sc ,II B.sc & III B.Sc Students |
|
3. |
18-OCT-19 |
by Mr.C.Gokulraj, Executive Director, SACS Foods, Palani,
|
“Entrepreneurship in Catering Industry” |
Training Restaurant Lab |
I B.Sc ,II B.sc & III B.Sc Students |
|
4. |
26-AUG-19 |
Dr. Radha Palaniswamy, Assistant Professor, Department of Biotechnology |
“Catering towards Healthy Tomorrow” |
Training Restaurant Lab |
II B.Sc Students |
|
5. |
5-JULY-19 |
Mr.T. Niranjan Prabhu, Front Office Associate, Hotel Vivanta by Taj surya, Coimbatore & Ms.D.Deepa, Sales Team Associate, Fairfield by Marriott, Coimbatore |
Alumni Interaction Program - “Attributes of a Hotelier” |
Training Restaurant Lab |
I B.Sc & II B.Sc Students |
|
6. |
26-AUG-19 |
Dr. Radha Palaniswamy, Assistant Professor, Department of Biotechnology, Dr. N.G.P. ASC |
In-house guest lecture -“Catering towards Healthy Tomorrow” |
Training Restaurant Lab |
I B.Sc & II B.Sc Students |
|
7. |
18-OCT-19 |
Mr.C.Gokulraj, Executive Director, SACS Foods, Palani |
Alumni Interaction Program - “Entrepreneurship in Catering Industry” |
Training Restaurant Lab |
I B.Sc & II B.Sc Students |
|
S. No. |
Date |
Nature of the Event (Conference/ Seminar/Workshop ) |
Number of External Participants |
Title of the Event |
Name & Designation of the Speakers |
Name & Affiliation Chair & Co-chair |
Funding Agency |
Total Funding
|
|
1 |
8-FEB-19 |
Work shop |
30 |
“Gueridon Food Preparation” |
Mr. R.Shreedhar, Training & Development Manager - F&B, Tamara Leisure Experiences India Ltd, Skilling Academy (Advaith foundation), Bengaluru
|
|
|
|
|
2
|
21-AUG-19 |
Hands-on training |
30 |
“Biryani Preparations” |
Mr. M.Venkateswaran, Asst. Professor, Dept. of CS & HM Dr. N.G.P. ASC |
|
|
|
|
3 |
16-Feb-19 |
Work shop |
30 |
Sweet Preparation |
Mr. V.S.S. Srinivasan, Assistant professor , Department of Catering Science and Hotel Management |
|
|
|
|
4 |
6-Feb-19 |
Work shop |
25 |
Flower Arrangement |
Mr.T.Ranjithkumar, Angel Decorations, Coimbatore |
|
|
|
|
5 |
5-FEB-19 |
Work shop |
36 |
Vegetable Carving Workshop |
Chef. Nandakumar |
|
|
|
|
S. No. |
Date |
Nature of the extension |
Place |
Students involved |
| 1 | 11-Feb-19 | Healthy Cooking | Veerampalayam, Coimbatore | 11-Feb-19 |
| 2 | 27-Jul-19 | Effects of Food Wastage | Veerampalayam, Coimbatore | I B.Sc & II B.Sc Students |
| S.No | Date | Name of the Faculty | Name of the Workshop/FDP/Training Programme | College |
|---|---|---|---|---|
| 1 | 19-FEB-20 | Mr.S.Vijayakumar | "Entrepreneurship in the Hospitality and Tourism Industry" | Subbalakshmi Lakshmipathy College of Science, Madurai, |
| 2 | 19-FEB-20 | Mr.M.Venkateswaran | "Entrepreneurship in the Hospitality and Tourism Industry" | Subbalakshmi Lakshmipathy College of Science, Madurai, |
|
S. No. |
Name of the Staff |
Name of the Award |
Awarded by |
Cash Prize (If any) |
Date |
|
01 |
Mr. M.Santhoshkumar
|
Best teacher |
Dr.N.G.P Arts and Scienxce college ,Coimbatore |
|
26-Feb-2020 |
|
02 |
Mr. M.Santhoshkumar |
Best mentor |
Dr.N.G.P Arts and Science college ,Coimbatore |
|
26-Feb-2020 |
|
S. No. |
Name of the Staff |
Acted As |
Name of the Programme |
Date |
Venue |
|
1 |
Mr. M.Santhoshkumar
|
Resource Person |
Bartending workshop |
1.08.2019 |
Sotally Tober, Bangalore |
|
2 |
Mr. M.Santhoshkumar
|
Trainer |
Induction class |
28.09.2019 |
Hotel Taj Savoy, Ooty |
|
3 |
Mr.S.Vijayakumar
|
Chief guest & Resource person |
“World Food Day “ Celebrations |
16.10.2019 |
Frontline Academy School, Tirupur |
|
4 |
Mr. M.Santhoshkumar
|
Trainer |
Induction class |
25.10.2019 |
AURA Hotel , Trichy |
|
5 |
Mr. M.Santhoshkumar
|
Accessor |
District level skill competition |
25-Jan-2020 |
PSG CAS, Coimbatore |
|
S. No. |
Name of the class |
Number of Students
|
|
1. |
I B.Sc Catering Science & Hotel Management |
13 |
|
2. |
II B.Sc Catering Science & Hotel Management |
15 |
|
3. |
III B.Sc Catering Science & Hotel Management |
13 |
vijayakumar@drngpasc.ac.in
Teaching: 15 years | Research: 2 years
Food Production, Front Office Operations
srinivasan@drngpasc.ac.in
Teaching: 20 years
Food Productio
venkateswaran@drngpasc.ac.in
Teaching: 12 years 8 Months | Research: 3.5 years
Food Production and Bakery
msanthoshkumar@drngpasc.ac.in
Teaching: 10 years | Industry: 2.5 years
Food and Beverage Management
The Curriculum is designed to attain the following learning goals which students shall accomplish by the time of their Graduation:
On the successful completion of the programme, the following are the expected outcomes.
| PO Number | PO Statement |
|---|---|
| P01 | Will be able to understand about the basics which are very much necessary for working in all the departments of a hospitality industry. Will be able to gain knowledge about the aspects of cookery and to be skillful personnel to work in the different sections of the hotel kitchen |
| P02 | Could be able to be a very good entrepreneur who can be successful in his career by the usage of his knowledge with a strong understanding about the basics. |
| P03 | Will be able to serve in the food service outlets like restaurants, banquets, bars, etc. |
| P04 | Will be able to work in the housekeeping department by the knowledge acquired during his period of study. |
| P05 | Will be able to handle guest and the problems in the front office department by the knowledge that is acquired during his course. |
Prizes Won in Paper Presentation/ Project Contest/Best Paper Award/Symposiums/Workshop
| Date | Student Name | Event | Venue | Prize |
|---|---|---|---|---|
| Academic Year 2018-2019 | ||||
| 26-Sep-18 | Manikandan | (Shaken N stirred ) Cocktail & Mocktail Competition | PSG College of Arts and Science , Coimbatore | III |
| 9-Jan-19 | Manikandan & Carlin Ruba | Cookery competition | Sri Ramakrishna Arts and Science College, Coimbatore | I |
| 9-Jan-19 | Raga Priya & Sundar | Cookery Competition | Sri Ramakrishna Arts and Science College, Coimbatore | II |
| Academic Year 2012-2013 | ||||
| 04.08.2012 | B.Santhosh | State level Seminar on "Initiation of Research in Local Cuisines" | Sankara College of Science and Commerce | |
| 22&23.01.2013 | W.Wilbert Daniel | National Seminar on “Quality Management in Hospitality Industry, Sustenance for Success” | Avinashilingam University for women | |
| 6&7.02.2013 | B.Santhosh W.Wilbert Daniel D.Pradeepkumar P.Manogaran R.Reshma |
Two Day National level Workshop on "Tandoori Cooking" | Dr.S.N.S. Rajalakshmi College of Arts and Science | |
| 22.02.2013 | B.Santhosh W.Wilbert Daniel D.Pradeepkumar P.Manogaran P.R.Renjithkumar S.Ganesan Dechen Dorji |
workshop on Cocktail and Mocktail Preparation at on | Nehru Arts and Science College | |
| Name of the Course | Duration |
|---|---|
| Certificate course in South Indian Traditional Cooking | 20 Hours |
| Certificate course in North Indian Traditional Cooking | 20 Hours |
| Certificate course in Chinese cooking | 20 Hours |
| Certificate course in Bakery and Confectionary | 3 Months |
