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 |
03-Mar-21 |
Mr.Subash, Bar Manager, MSC Cruiselines, United States |
“Attributes of a Cruiseline Personnel” |
Training Restaurant |
I and II year students |
|
2 |
06-Mar -21 |
Ms. Subha Austalekshmi, Regional Sales and Marketing Manager, B.H.M.S |
“Higher Educational Opportunities in Hospitality in Switzerland” |
Virtual Mode |
I and II year students |
|
3 |
03-Jun-21 |
Mr.P.Sudhaharan, Chef Tournent, NCL Cruiseline, USA
|
Opportunities in Cruiselines” |
Virtual Mode |
II and III year students |
|
4 |
06-Jun-21 |
Chef. Amith Paruthumparayil Vithalnath, Sous Chef, Sharq Village & Spa, Ritz-Carlton Hotel, Ras Abu Abboud Street, Doha, 26662 Qatar |
“Road to Middle East” |
Virtual Mode |
II and III year students |
|
5 |
08- Jun-21 |
Chef. Kumaran, Head Chef, Black Sheep Restaurants, Hong Kong. |
“Post Covid Scenario in Hospitality Industry” |
Virtual Mode |
II and III year students |
|
6 |
12- Jun-21 |
Mr. Nibu Antony Scaria, Operation Manager, Pioneer Caterers, Alappuzha, Kerala. |
“Entrepreneurship – An Overview” |
Virtual Mode |
II and III year 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 | 27-Sep-21 | workshop | - | Flower Arrangement | S.Vijayakumar | - | - | - |
|
S. No. |
Date |
Nature of the extension |
Place |
Students involved |
| 1 | 27-Aug-21 | Cookery Club-Cooking Demonstration | The N.G.P. School, Coimbatore | 50 |
| 2 | 17-Sep-21 | Cookery Club-Cooking Demonstration | The N.G.P. School, Coimbatore | 50 |
| 3 | 7-Sep-21 | Cookery Club-Cooking Demonstration | The N.G.P. School, Coimbatore | 50 |
| 4 | 20-Nov-21 | Cookery Club-Cooking Demonstration | The N.G.P. School, Coimbatore | 50 |
| S.No | Date | Name of the Faculty | Name of the Workshop/FDP/Training Programme | College |
|---|---|---|---|---|
|
1 |
17-Mar-21 |
S.Vijayakumar |
Virtual Conference on Tourism in Tomorrow’s World |
Stenden University, Malaysia |
|
2 |
16-Aug-21 to 20-Aug-21 |
V.S.S.Srinivasan |
International Faculty Programme-Psychology: The path Ahead of the Teaching Fratenity |
Dr. N.G.P. Institute of Technology, Coimbatore |
|
3. |
23-Aug-21 to 27-Aug-21 |
V.S.S.Srinivasan |
Professional Practices for Teachers |
Dr. N.G.P. Institute of Technology, Coimbatore |
|
4. |
5-Oct-21 to 7-Oct-21 |
S.Vijayakumar |
QS Subject Focus Summit on Hospitality and Leisure Management(Virtual) 2021 |
Quacquarelli Symonds (QS),Prince of Songkla University and Taylor’s University, Malaysia |
| 5 | 15-Jun-21 to 21-Jun-21 | Mr.S.Vijayakumar | Online FDP on Research Methodology and Pedagogy for Tertiary Education | Dr.N.G.P. Arts and Science College |
| 6 | 15-Jun-21 to 21-Jun-21 | Mr.V.S.S Srinivasan | Online FDP on Research Methodology and Pedagogy for Tertiary Education | Dr.N.G.P. Arts and Science College |
| 7 | 15-Jun-21 to 21-Jun-21 | Mr.M Venkateswaran | Online FDP on Research Methodology and Pedagogy for Tertiary Education | Dr.N.G.P. Arts and Science College |
| 8 | 15-Jun-21 to 21-Jun-21 | Mr.M.Santhosh Kumar | Online FDP on Research Methodology and Pedagogy for Tertiary Education | Dr.N.G.P. Arts and Science College |
| S.No | Name of the Staff / Student | Area of Consultancy | Duration | Place where Consultancy was offered | Amount |
|---|---|---|---|---|---|
| 1 | S.Vijayakumar | Food Court-Sales at Canteen | One Day | Dr. N.G.P. Arts canteen | Rs.1,500 |
| S.No | Name of the Event | Date | Venue | Prize won |
|---|---|---|---|---|
| 1 | World Tourism Day 2021 Competitions | 27-Sep- 21 | Catering Department | - |
| S.No | Name of the class | Number of Students |
|---|---|---|
| 1 | III rd B.Sc. CSHM | 10 |
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 |
