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
H.S.C. Passed
| S. No. | Date | Name and Designation of the Resource Person | Topic |
|---|---|---|---|
|
1 |
28-Feb-24 |
Mr.Rajeev Sharma Head of Western Region Operations MS Overseas Consultants Mumbai |
Awareness on Higher Studies Overseas |
|
2 |
19-Feb-24 |
Mr. Sreedhar, Founder, Honey Coupe and Tea Caf Studio, Tirupur. |
Therapeutic Culinary |
|
3. |
15-Feb-24 |
Mr.V.Venkat Raj Food and Beverage Manager, Trivik Hotels, Chikmagaluru, Karnataka |
Function Catering Operations |
|
4 |
27-Sep-23 |
Ms. R. Ramya Founder, Slice of Heaven, Coimbatore |
Women Entrepreneurship Program Under G20 Indian Presidency Theme |
|
5 |
4-Aug-23 |
Mr. Shreyas. S. Reddy Training Manager, Hotel Le Meridien, Coimbatore |
Hospitality Sector Trends Workshop |
| S. No. | Date | Nature of the Event (Conference/ Seminar/ Workshop) | Title of the Event | Resource Person |
|---|---|---|---|---|
|
1. |
2-Aug-23 |
Workshop |
Flower Arrangement |
Mr.S.Vijayakumar, Asst. Professor (SG)/HOD, Dept. of CS & HM. |
|
2. |
04-Oct-23 |
Workshop |
Bakery products |
Mrs. Manisha Khemka, Founder - Bayleaf India Coimbatore. |
|
3. |
21-Feb-24 |
Workshop |
Soft Skill and Career Development |
Mr.S.Jonathan Anand Kumar Free Lance Soft Skill Trainer, Member- Toast Masters International Coimbatore Speakers Forum |
|
4. |
8-Mar-24 |
Workshop |
Bartending |
Mr. G. Sathishkumar, Bartender, Citrus Events, Coimbatore |
| S.No | Date | Title | Resource Person |
|---|---|---|---|
| 1 | 29-Dec-23 | Industrial Exposure Training Experience | Amrith. S, Dikseth. S, Gowsik Priyan. K, Gowtham. C, Guhan. B, Kavidharshan. C, Kaviyarasu. A, Maruthupandian. L, Matheshwaran. G, Nanthini. C, Niranjana. T, Premkumar. R, Shobika. S, Sriakilandeeswari. S, Sudhiksha. R, Swastik. R, and Vignesh. A of III B.Sc. CS & HM |
| S.No | Date | Title | Resource Person |
|---|---|---|---|
| 1 | 29-Dec-23 | Easy Snacks Preparation | Mr.M.Venkateswaran Assistant Professor, Dept. of CS & HM |
| S.No | Date | Title | Alumni |
|---|---|---|---|
| 1 | 29-Jan-24 | Current Trends in Culinary | Chef. R.Sreenath Sous Chef, Beyond Burg Inc Restaurant, Calicut, Kerala |
| 2 | 10-Nov-23 | Career Development | Chef Ajay Carnival Cruise, USA |
| S.No | Date | Nature of the extension | Place | Students involved |
|---|---|---|---|---|
| 1 | 09-Sep-23 | Awareness Programme on Production of Natural Fertilizers using vegetable waste from home | Paduvampalli village | Keerthana. M, Navya. J, Shaamkumar. S, Vinothkumar. D, Vishwa. S |
| S.No | Date | Name of the Event |
|---|---|---|
|
1. |
20-Mar-24 |
Industrial Visit to Hotel Le Meridian, Coimbatore – 25 Students |
|
2. |
8-Mar-24 |
Creamistry – Workshop cum Sale of Bakery Products. |
|
3. |
30-Sep-23 |
Group Activity on “Designing a New Start-Up”, (Incorporation of STEM/ STEAM) |
|
4. |
29-Sep-23 |
Inter-Departmental Competition on Formulation of Nutritious Snacks for School Children. |
|
5. |
23-Aug-23 |
Seventeen students attended the One Day National Level Life Skill Seminar on “Food Safety and HACCP Implementation” at VLB Janakiammal College of Arts and Science, Coimbatore |
|
6. |
24-Jul-23 |
Six students attended the Regional Culinary Meet of SICA (South Indian Chef’s Association) at Sri Ramakrishna College of Arts and Science |
|
7. |
7-Jul-23 |
Sixty Five of our students visited Bakers Technology Fair 2023 at Codissia Trade Fair Complex, Coimbatore. |
|
8. |
22-Jun-23 |
Ten Students attended the Exclusive Students meet “Eduposium 2023” organized by EEMA (Event and Entertainment Management Association at PSG iTECH campus, Neelambur, Coimbatore. |
prasanth.r@drngpasc.ac.in
Teaching: 11 years | Industry: 4 years
Food and Beverage Service, Front Office
vijayakumar@drngpasc.ac.in
Teaching: 16.7 years | Research: 2 years
Food Production, Front Office Operations
venkateswaran@drngpasc.ac.in
Teaching: 14.9 years | Research: 3.5 years
Food Production and Bakery
nava91.anu@gmail.com
5 years
HR Manager
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. |
| S.No | Date | Name of the Staff | Nature of Recognition | Organization / Institution |
|---|---|---|---|---|
|
1 |
2-Mar-24 |
Mr.S.Vijayakumar. |
Board of Studies member |
Dept. of Catering Science and Hotel Management, PSG College of Arts and Science, Coimbatore |
|
2 |
2-Mar-24 |
Mr.S.Vijayakumar. |
Board of Studies member |
B.Voc. Hospitality Management, PSG College of Arts and Science, Coimbatore |
|
3 |
20-Jan-24 |
Mr.R.Prasanth |
Judge – Cookery Competition for Food without Flame. |
PSG Institutions, Coimbatore |
|
4 |
14-Dec-23 |
Mr.R.Prasanth |
Board of Studies member |
Dept. of Catering Science and Hotel Management, CMS College of Science and Commerce, Coimbatore |
|
5 |
09-Nov-23 |
Mr.S.Vijayakumar |
Board of Studies member |
Dept. of Catering Science and Hotel Management, Sri Ramakrishna College of Arts and Science, Coimbatore |
|
6 |
3-Jun-23 |
Mr.S.Vijayakumar |
Board of Studies member |
Dept. of Catering Science and Hotel Management, PSG College of Arts and Science, Coimbatore |
|
7 |
3-Jun-23 |
Mr.S.Vijayakumar |
Board of Studies member |
B.Voc. Hospitality Management, PSG College of Arts and Science, Coimbatore |
| S.No | Date | Name of the Staff | Event | Organization / Institution |
|---|---|---|---|---|
|
1. |
29-Feb-24 |
Mr. R.Prasanth Mr. S.Vijayakumar Mr. M.Venkateswaran |
National Level Webinar on Impact of ICT usage in Hospitality Industry |
Hindusthan College of Arts and Science, Coimbatore |
|
2 |
5-Feb-24 to 9-Feb-24 |
Mr. R.Prasanth Mr. S.Vijayakumar Mr. M.Venkateswaran |
Five Days Faculty Development Programme on “Leadership Excellence and Development”. |
Sri Krishna College of Arts and Science, Coimbatore |
|
3 |
28-Jan-24 |
Mr. R.Prasanth |
Webinar on Time Management |
KV Institute of Management, Coimbatore |
|
4 |
5-Oct-23 |
Mr. S.Vijayakumar |
One day workshop on Research Methodology for Tourism & Hospitality Research |
PSG College of Arts & Science, Coimbatore. |
| S.No | Date | Name of the Student(s) | Event | Organization / Institution | Prize won |
|---|---|---|---|---|---|
| 1 | 06-Jan-24 | Mr. B. Guhan | Plat De Millet – Cookery Competition | Kovai Vizha – Sri Ramakrishna College of Arts and Science, Coimbatore. | II |
