Department of Catering Science and Hotel Management
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, 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.
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.
Infrastructure
The Department of Catering Science and Hotel Management has four labs namely,
- Food production lab.
- Food service lab.
- House keeping lab.
- Front office lab.
Food Production Lab
The food production lab comprises of three labs, namely
- Basic training kitchen
- Quantity training kitchen
- Bakery lab.
Basic training kitchen
The basic training kitchen is the kitchen where the students have the provision to practice cooking individually with the ranges provided. Each student will be provided with a double burner where he has to prepare a menu which comprises of five to six dishes. The lab is well equipped with all burners, working tables, washing sinks, utensils and other necessary items.
Quantity training kitchen
The Quantity training kitchen is the kitchen where the students get the opportunity to cook in bulk quantities so that they will get the practice to handle bulk cooking in hotels and other food handling areas. This lab is also well equipped with large vessels, equipments like ranges, tandoori oven, romali pot, griller, etc.
Bakery lab
The Bakery lab is the place where the students get the opportunity to learn the preparation of bakery products where they have the provisions for it. The lab is well equipped with a double deck gas oven and all other required materials for doping the practical.
Food Service Lab
The food and beverage service restaurant lab is a place where the students practice the different techniques followed in serving food and beverages. The lab is well equipped with a large bar counter and guest tables, side boards, necessary cutleries, crockery, flatware and other equipments. The bar counter is fully stacked with a wide range of brands liquor bottles where the students acquire knowledge about the availability of different foreign brands.
House Keeping Lab
The house keeping lab is the place where the students learn about the maintenance of a room. Here the students learn the art of bed making and to maintain the aesthetic appearance of a guest room. They learn the cleaning procedures and the making of room so that it looks pleasant.
Front Office Lab
The Front office lab is the place where the students learn about the happenings in a hotel front office. They also learn the formalities and procedures followed in handling a local as well as a foreign guest. They also learn the handling of different forms that is used in a hotel and the procedures during some emergencies and problems. They also learn the art of handling telephones, body language and travel desk formalities in a hotel in this front office lab.
Department Activities
The Department Association named "SPAZIOS"
| S.No | Date | Event | Topic | Resource Person |
|---|---|---|---|---|
| Academic Year 2015-2016 | ||||
| 01. | 22.06.2015 | Guest Lecture | Orientation Programme | Mr.M.Shankar, Senior Manager – Housekeeping, KMCH, Coimbatore. |
| 02. | 11.09.2015 | Guest Lecture | Opportunities in Front Office Department | Mr.T.Shanmugavel, Assistant Front office Manager, Hotel Le Meridien, Coimbatore. |
| 03. | 20.08.2015 | Workshop | Demonstration on “Tikka and Kabab” | Mr.Alangir. Saha, Tandoori Chef, Hotel Clarion, Coimbatore |
| 04. | 06.10.2015 | Workshop | Demonstration program on “Bakery and Confectionery” | Mr.S.Sathish Kannan, Pastry Chef, The Park Hotel, Chennai |
| Academic Year 2014-2015 | ||||
| 01. | 12.08.2014 | Workshop | Bottle Juggling | Mr. Naresh, Director, IJTC, Institute of Bartending and Carving, Coimbatore |
| 02. | 13.08.2014 | Workshop | Demonstration on “Indian Gravies and Breads” | Mr.A.David, CDP Galley, For Royal Caribbean Cruiselines, USA |
| 03. | 20.08.2014 | Guest Lecture | Table Etiquettes | Mr.K.S.Karthikeyan, Assistant Professor, College of Management and Economics, Eriteria, North East Africa |
| 04. | 24.09.2014 | Workshop | Demonstration on “Flower Arrangement” | Mr.Kathir, Roja Florista, Coimbatore |
| 05. | 24.02.2015 | Guest Lecture | Orientation programme on "Requirements for job opportunities in a Cruiseline" | Chef Vinodkumar, Principal and Branch Head, Indus Institute, Chennai |
| 06. | 25.02.2015 | Guest Lecture | Guest lecture on "Opportunities in Hospitality Industry" & Orientation Programme "Career Prospects in Abroad" | Mr. Edmund Francis Clifford Donovan, Senior Lecturer, Human Resources Management, BHMS, Switzerland |
| 07. | 03.03.2015 | Workshop | Demonstration on “Cocktail and Mocktail” | Mr.K.Sundar , Training Executive, Hotel Le Meridien, Coimbatore |
| Academic Year 2013-2014 | ||||
| 01. | 14.08.2013 | Guest Lecture | Basics of Computers | Apollo Computer Education |
| 02. | 19.08.2013 | Guest Lecture | Qualities necessary for a Hotelier | Mr.K.S.Karthikeyan, Assistant Professor, College of Management and Economics, Eriteria, North East Africa |
| 03. | 05.09.2013 | Guest Lecture | Soft Skills Development | Mr.T.Justin, Programme Co-ordinator, Dr.N.G.P IAS Academy, Coimbatore |
| 04. | 23.10.2013 | Guest Lecture | Hospitality Education in Abroad Countries | Mr.M.Dineshkumar, Marketing Executive, Edwise Consultancy,Chennai. |
| 05. | 16.12.2013 | Workshop | International Chef Training Program | Mrs.Krithika Radhakrishnan, Celebrity chef, Chennai. |
| 06. | 08.01.2014 | Workshop | Demonstration on “Cocktails and Mocktails” | Mr.R.Guruprasath, Bar Manager, The Clarion Hotel, Coimbatore. |
| 07. | 3.02.2014 | Workshop | Demonstration on “Table Tricks” | Mr. Suresh, Cruise Table Artist,Vellore. |
| 08. | 21.02.2014 | Workshop | Demonstration on “Flower Arrangement” | Mr.Kathir, Roja Florista, Coimbatore. |
| 09. | 26.02.2014 | Workshop | Workshop on “Tikka and Kabab” | Mr.M.Muruganandham, Chef de Partie, (Tandoor Section), Hotel Clarion, Coimbatore. |
| Academic Year 2012-2013 | ||||
| 01. | 9.07.2012 | Guest Lecture | Emerging Trends in Food and Beverage Management | Mr. Naresh Thovur |
| 02. | 1.02.2013 | Guest Lecture | Importance of Flower Arrangement | Mr. Saurabh Singh |
| 03. | 8.02.2013 | Workshop | Demonstration on “Flower Arrangement” | Mr.Kathir, Roja Florista, Coimbatore. |
| 04. | 21.02.2013 | Workshop | Demonstration on “Mocktails” | - |
| Academic Year 2011-2012 | ||||
| 01. | 18.08.2011 | Workshop | Punjabi Food Festival. | - |
| 02. | 28.09.2011 | Workshop | Vegetable Carving | Mr.D.Nandha Kumar, Carving Chef |
| 03. | 20.01.2012 | Workshop | Flower Arrangement | Mr.Kathir, Roja Florista, Coimbatore. |
| 04. | 2.2.2012 | Workshop | Demonstration on "Mocktails & Speciality Coffee" | - |
| 05. | 9.02.2012 | Workshop | Demonstration on "Mocktails" | - |
| 06. | 11.02.2012 | Workshop | Demonstration on "Thai Cuisine" | - |
| Academic Year 2010-2011 | ||||
| 01. | 17.07.2010 | Workshop | Hulwai - Demonstration And Exhibition | - |
| 02. | 28.09.2010 | Guest Lecture | How to Get Recruited in Abroad | Mr. Charles William, Edwise Consultancy. |
| 03. | 21.12.2010 | Workshop | Pizza - Demonstration And Exhibition | - |
| 04. | 19.01.2011 | Guest Lecture | Trends in Industrial Catering | Mr.B.Nishanth, Asst.Hr Manager, Suzlon. |
| 05. | 25.01.2011 | Workshop | Demonstration on “Flower Arrangement” | Mr.Kathir, Roja Florista, Coimbatore. |
Extension Activity
| S.No | Date | Activity | Venue |
|---|---|---|---|
| Academic Year 2014 - 2015 | |||
| 01. | 04.07.2014 | Awareness Program on “Effects of Food Wastage” | Kambar Arangam |
| 02. | 12.01.2016 | Cooking Demonstration for School teachers | Government Primary School,Kalapatti. |
| Academic Year 2013 - 2014 | |||
| 01. | 02.01.2014 | Cookery Demonstration for Women Self Help Group | NSS Camp, Kalapatti |
| 02. | 26.01.2014 | Organizing food service for Gramiya Vizha | Pannimadai |
| 03. | 05.02.2014 | Cooking Demonstration for Housekeeping staff | Basic Training Kitchen Lab |
| Academic Year 2012 - 2013 | |||
| 01. | 12.02.2013 | Cookery Demonstration for Women Self Help Group | NSS Camp, Kalapatti |
| Academic Year 2011 - 2012 | |||
| 01. | 14.02.2012 | Fast food cooking | Veeriyampalayam NSS camp |
| 02. | 18.02.2012 | Awareness about Job Opportunities in Hotel Industry | Government Higher Secondary School, Kalapatti. |
| Academic Year 2010 - 2011 | |||
| 01. | 31.07.2010 | International food festival | YUVABHARATHI SCHOOL |
| 02. | 17.02.2011 | Cookery Demonstration | NSS Camp, Marudhamalai. |
Industrial Visits
| S.No | Date | Venue |
|---|---|---|
| Academic Year 2015 - 2016 | ||
| 01. | 26.06.2015 |
Bakery Fair, Codissia Trade Fair Complex , Coimbatore |
| Academic Year 2014 - 2015 | ||
| 01. | 18.07.2014 |
Hotel Clarion, Coimbatore |
| Academic Year 2013 - 2014 | ||
| 01. | 29.08.2013 |
Hotel Alor Grande, Goa |
| 02. | 11.07.2013 |
Hotel Park Plaza, Coimbatore |
| Academic Year 2012 - 2013 | ||
| 01. | 27.07.2012 |
Hotel Le Meridien and Hotel Park Plaza, Coimbatore |
| Academic Year 2011 - 2012 | ||
| 01. | 30.01.2012 |
Hotel Le Meridien |
| Academic Year 2010 - 2011 | ||
| 01. | 07.10.2010 |
Club Mahindra Resorts, Coorgh |
Highlights and Achievements
Student Achievements
| S.No | Date | Student Name | Event | Venue |
|---|---|---|---|---|
| 01. | 04.08.2012 | B.Santhosh | State level Seminar on "Initiation of Research in Local Cuisines" | Sankara College of Science and Commerce |
| 02. | 22&23.01.2013 | W.Wilbert Daniel | National Seminar on “Quality Management in Hospitality Industry, Sustenance for Success” | Avinashilingam University for women |
| 03. | 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 |
| 04. | 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 |
Under-Graduate Programme
B.Sc. Catering Science and Hotel Management
| Duration | Commencement | Intake |
|---|---|---|
3 Years |
July |
60 |
Entry Requirements
- HSC Pass
Faculty Profile
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