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NGP Arts

Department of Catering Science & Hotel Management

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Overview

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

Features

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.

Courses

Duration

3 Years

Commencement

July

Intake

60

Eligibility

HSC Pass

Vision

To train the students to serve in the hotel and hospitality industry successfully to meet the global changes and to handle the customers with care and respect.

Mission

To teach the students the basics of hotel industry and train their mind to serve the society with love and affection and also to prepare them to meet the universal needs.

 

Academic Activites (2019-20)

Guest Lecture/Invited Lecture

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

Seminar /Workshop Conferences organized

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

Extension Activities

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

Staff Participation

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,

Awards and Prizes for Staff

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

Staff Recognitions

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

Students Counseled

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

 

Archive (2015-2019)

 
 

Faculty Details

01. Assistant Professor (SG) and Head
Vijayakumar
Mr.S.Vijayakumar
B.Sc(CS & HM)., M.B.A.

vijayakumar@drngpasc.ac.in

Experience

Teaching: 15 years | Research: 2 years

Specialization

Food Production, Front Office Operations

View Profile
02. Assistant Professor (SG)
Srinivasan
Mr.V.S.S. Srinivasan
DHMCT., M.T.M.

srinivasan@drngpasc.ac.in

Experience

Teaching: 20 years

Specialization

Food Productio

View Profile
03. Assistant Professor(SG)
Venkateswaran
Mr.M.Venkateswaran
M.Sc., M.B.A.

venkateswaran@drngpasc.ac.in

Experience

Teaching: 12 years 8 Months | Research: 3.5 years

Specialization

Food Production and Bakery

View Profile
04. Assistant Professor
Santhosh_Kumar
Mr.M.Santhosh Kumar
B.Sc., M.B.A.

msanthoshkumar@drngpasc.ac.in

Experience

Teaching: 10 years | Industry: 2.5 years

Specialization

Food and Beverage Management

View Profile

Programme educational objectives

The Curriculum is designed to attain the following learning goals which students shall accomplish by the time of their Graduation:

  • To inculcate the basic concepts and applications of Catering Science and Hotel Management in the student and to get expertise and Flourish in the field of Hospitality.
  • To provide opportunities to get hands- on experience in the hotel and Hospitality industry.
  • To enhance the skills of the students with some key aspects like patience, smart work, punctuality, hard work, communication, body language, willingness to work, etc. that are very much expected by the hospitality industry.
  • To provide opportunities for students to secure knowledge in hospitality industry and service sectors.
  • To develop the Entrepreneurship skills in the minds of the students.

Programme outcomes

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.

Student Achievements

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  

Certificate Courses offered

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
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