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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.

Guest Lecture/Invited Lecture

S. No.

Date

Name and Designation of the Resource Person

Topic

Venue

Beneficiary

Academic Year 2019-20

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

Academic Year 2018-2019

8.

17-JULY-2018

Mr.VenuGopal, General Manager, Hotel IBIS, Coimbatore

 

Meet the Hotelier

Training  Restaurant Lab

 

I B.Sc & II B.Sc Students

Academic Year 2017-2018

5

15-SEP-17     

            Scientist Dr. Manikandan,  

Orientation Program on “Mental Health”

Kambar Arangam

I B.Sc ,II B.sc & III B.Sc Students

Academic Year 2016-2017

6.

21-SEP-16

Mr. Francis Amalraj, Senior Assistant to MD, GBJ Hotels Pvt. Ltd

Job Opportunities in Hospitality Industry

Training  Restaurant Lab

 

I B.Sc & II B.Sc Students

7.

19-JULY-16

Dr.S.Deena, Director, Department of Catering Science and Hotel Management, SNR Sons College Coimbatore

Innovative HR Practices in Hospitality Industry

Training  Restaurant Lab

 

I B.Sc & II B.Sc Students

8.

25-FEB-16.

Chef. Nanjappa Babu, Crystal Cruise, United Kingdom

What it takes to be a Chef in a Cruiseline

Training  Restaurant Lab

I B.Sc ,II B.sc & III 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

-

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

 

06

 “Biryani Preparations”

Mr. M.Venkateswaran,

Asst. Professor,

Dept. of CS & HM

Dr. N.G.P. ASC

 

-

 

-

 

 

3.

16-Feb-19

Work shop

 

Sweet Preparation

Mr. V.S.S. Srinivasan, Assistant professor , Department of Catering Science and Hotel Management

 

 

 

4.

6-Feb-19

Work shop

 

Flower Arrangement

Mr.T.Ranjithkumar, Angel Decorations, Coimbatore

 

 

 

5.

5-FEB-19

Work shop

 

Vegetable Carving Workshop

Chef. Nandakumar

 

 

 

6

19-SEP-18

Work shop

 

Continental Cooking

Chef. Shankar, Sous Chef, Hotel KISKOL Grands, Coimbatore

 

 

 

7

10-SEP-18.

Work shop

 

North Indian Gravies and Rotis preparation” 

Ms. Manisha Kemka , bayleaf indian ,coimbatore

 

 

 

8

6-APR-2018

work shop

 

Bakery and Confectionery

Mrs. Latha, Latha’s Kitchen Studio, Coimbatore

 

 

 

9

30-JAN-18

Work shop

 

Flower Arrangement

Mr.T.Ranjithkumar, Angel Decorations, Coimbatore

 

 

 

10

24-JAN-18

work shop

 

Bakery and Confectionery

Mrs. Latha, Latha’s Kitchen Studio, Coimbatore

 

 

 

11

15-SEP-17

Work shop

 

Gum paste Techniques

Mr. N. Suresh, Pastry Chef, Coasta Cruise lines

 

 

 

12

20-JUL-17 &21-JUL17

Work shop

 

Bakery and Confectionery

Mr. Karthick Subramani, CDP,Costa cruise

 

 

 

13

16-FEB-17

Work shop

 

Continental Cuisine

Mr. Sasikumar, Chef de Partie, Hotel Vivanta by Taj Surya, Coimbatore

 

 

 

14

 21-FEB-17

Work shop

 

Tikka and Kabab

 Mr.Alangir. Saha, Tandoori Chef, Hotel Gokulam Park, Coimbatore

 

 

 

Extension Activities

S. No.

Date

Nature of the extension

Place

Students involved

Academic Year 2019 - 2020

1.

27-Jul-19

Effects of Food Wastage

Veerampalayam, Coimbatore

I B.Sc & II B.Sc Students

                                                                                               Academic Year 2018 - 2019

2.

14-Aug-18 to 21-Aug-18

Swachh Bharat Summer internship (Four Students)

NSS CAMP, Thadagam Village, Coimbatore

 

3.

11-Feb-19

Healthy Cooking

Veerampalayam, Coimbatore

11-Feb-19

Academic Year 2017 - 2018

4.

3-Feb-18

Fast Food Cooking Demonstration

NSS CAMP, Veeriyampalayam

 

5.

7-Feb-18

“Transpride” - Food stall by Transgenders (Helped in organizing)

In-house

 

6.

1-Mar-18

“Masala Powder and Traditional Sweets Preparation Demonstration” - An Interdisciplinary Extension activity with Department of Corporate Secretaryship

Thayagam Social Service Centre, Vellaloor

 

Academic Year 2016 - 2017

7.

10-Jan-17

Fast Food Cooking Demonstration

NSS CAMP, Karupparayanpalayam

 

8.

6-Feb-17

Organizing food service for the participants at Traditional Village Games for the public

Tinkle Evening School B.N.M- T.S.K Public Welfare Trust, Coimbatore

 

Academic Year 2015 - 2016

9.

12.01.2016.

“FAST FOOD COOKING” school teachers at the Kalapatti  NSS CAMP

Kalapatti

I B.Sc & II B.Sc Students

 

10.

04.07.2014

Awareness Program on “Effects of Food Wastage”

Kambar Arangam

 

11.

12.01.2016

Cooking Demonstration for School teachers

Government Primary School,Kalapatti.

 

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 Scienxce 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

Staff Participation

S. No.

 

Date

Name of the Faculty

Name of the Workshop/FDP/Training Programme

College

01

19-FEB-20

Mr.S.Vijayakumar

“Entrepreneurship in the Hospitality and Tourism Industry”,

Subbalakshmi Lakshmipathy College of Science, Madurai,

 

02

19-FEB-20

Mr.M.Venkateswaran

“Entrepreneurship in the Hospitality and Tourism Industry”,

Subbalakshmi Lakshmipathy College of Science, Madurai,

 

03

21-FEB-18

Mr.V.S.S Srinivasan.

Colloquium meet

VLB Janakiammal college of arts and science

04

21-FEB 18

Mr.S.Vijayakumar

Colloquium meet

VLB Janakiammal college of arts and science

05

27-AUG-18

Mr. Santhosh Kumar.M

workshop on IPR

PSGR Krishnammal college for women

Staff / Student Consultancy

S. No.

Name of the Staff / Student

Area of Consultancy

Duration

Place where Consultancy was offered

Amount

1.

P.Dinesh - II B.Sc (CS & HM)

R. Rithick  - II B.Sc (CS & HM)

S Vishal   -   II B.Sc (CS & HM)

 

Outdoor Catering Service

(1 Day) 9.07.2019

 

Hotel Vivanta by Taj Surya,

Coimbatore

 

Rs. 1050

 

2.

P.Dinesh  -   II B.Sc (CS & HM)

R. Rithick -   II B.Sc (CS & HM)

S Vishal -   II B.Sc (CS & HM)

K. Prasanth  - II B.Sc (CS & HM)

R. Deepak -   II B.Sc (CS & HM)

 

Outdoor Catering Service

(1 Day) 11.07.2019

 

Hotel Vivanta by Taj Surya,

Coimbatore

 

Rs. 1750

3.

K. Dharun. -   II B.Sc (CS & HM)

Juslin Jano Prince. J-II B.Sc (CS & HM)

K. Nandhakumar - II B.Sc (CS & HM)

S. Santhoshkumar - II B.Sc (CS & HM)

 

Outdoor Catering Service

(1 Day) 21.08.2019

Hotel Fairfields by Marriott, Coimbatore

 

Rs. 1400

4.

M. Santhosh    -   I B.Sc (CS & HM)

M. Gokulraj   -   I B.Sc (CS & HM)

R. Vengadeshwara  -   I B.Sc (CS & HM)

R. Ramkumar -   I B.Sc (CS & HM)

R. Sankaralaxman. -   I B.Sc (CS & HM)

J. Mohammed Musharaf -   I B.Sc (CS & HM)

 

Outdoor Catering Service

(1 Day)

21.08.2019

Hotel ITC by Marriott, Coimbatore

 

Rs. 2100

5.

Vigneshwaran  - I B.Sc (CS & HM)

R. Vengadeshwara   - I B.Sc (CS & HM)

R. Shankar laxman  -   I B.Sc (CS & HM)

S. Guhan   -   I B.Sc (CS & HM)

Dinesh Kumar  -   II B.Sc (CS & HM)

Deepak  -   II B.Sc (CS & HM)

 

Outdoor Catering Service

(1 Day)

30.08.2019

Hotel Vivanta by Taj Surya,

Coimbatore

 

Rs. 2100

6.

T. Abinash  -    I B.Sc (CS & HM)

R. Yashwanth -    I B.Sc (CS & HM)

B. Manojkumar   -   I B.Sc (CS & HM)

S.  Guhan   -    I B.Sc (CS & HM)

 

Outdoor Catering Service

(1 Day) 6.09.2019

 

Hotel Gokulam Park, Coimbatore

 

Rs. 1600

7.

J. Mohammed Musharaf  -  I B.Sc (CS & HM)

S. Pradeep  -    I B.Sc (CS & HM)

M. Santhosh  -   I B.Sc (CS & HM)

R. Vengadeshwara -    I B.Sc (CS & HM)

M. Gokulraj -   I B.Sc (CS & HM)

 

Outdoor Catering Service

(1 Day) 8.09.2019

 

Hotel Gokulam Park, Coimbatore

 

Rs. 2000

8.

Abhishek  - I B.Sc (CS & HM)

S. Manikandan - III B.Sc (CS & HM)

A. Dineshkumar  - III B.Sc (CS & HM)

 

Outdoor Catering Service

(1 Day) 8.11.2019

ITC Hotel, Coimbatore

 

Rs. 1050

 

9.

 

Catering Department

 

Cookies Preparation

 

From June 2019 to October 2019

 

The NGP School, Coimbatore

 

Rs. 59970

Students Participation

 

S. No.

 

Date

 

Name of the Students

 

Event

 

College

Inter Collegiate / Inter Departmental

 

Prizes won

1

9-Jan-19

Manikandan & Carlin Ruba

Cookery Competition

Sri Ramakrishna Arts and Science College, Coimbatore

Inter Collegiate

I

2

9-Jan-19

Raga Priya & Sundar

Cookery Competition

Sri Ramakrishna Arts and Science College, Coimbatore

Inter Collegiate

II

3

26-Sep-18

Manikandan

(Shaken N stirred ) Cocktail & Mocktail Competition

PSG College of Arts and Science , Coimbatore

Inter Collegiate

III

Students Counseled

S. No.

Name of the class

Number of Students

 

1.

I B.Sc Catering Science & Hotel Management

3

2.

II B.Sc Catering Science & Hotel Management

5

3.

III B.Sc Catering Science & Hotel Management

3

Faculty Details

01. HoD / Assistant Professor (SG)
Vijayakumar
Mr.S.Vijayakumar - M.B.A., M.T.M.

vijayakumar@drngpasc.ac.in

Experience

Teaching: 13.1 years | Research: 2 years

Specialization

Catering Science & Hotel Management

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

srinivasan@drngpasc.ac.in

Experience

Teaching: 17.1 years | Industry: Nil

Specialization

Catering Science & Hotel Management

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

venkateswaran@drngpasc.ac.in

Experience

Teaching: 12 years | Research: 3.2 years

Specialization

Catering Science & Hotel Management

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

msanthoshkumar@drngpasc.ac.in

Experience

Teaching: 9 years | Research: 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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