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 (2021-22)

Guest Lecture/Invited Lecture

S. No.

Date

Name and Designation of the Resource Person

Topic

Venue

Beneficiary

1 9-Apr-22 Mr. Vishnu Omanakuttan,
Founder,Tripchalo (P) Ltd, Cochin International Airport, Cochin, Kerala
Entrepreneurship in Travel Industry Google Meet I and II B.Sc. CS & HM

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 20-May-22 Workshop - Flower Arrangement Mr.S.Vijayakumar,
Asst. Prof/ HOD, Dept. of CS & HM, Dr.N.G.P. ASC
- - -
2 27-Sep-21 workshop - Flower Arrangement S.Vijayakumar - - -

Extension Activities

S. No.

Date

Nature of the extension

Place

Students involved

1 25-Feb-22 Cookery Club-Cooking Demonstration The N.G.P. School, Coimbatore 50
2 22-Jan-22 Cookery Club-Cooking Demonstration The N.G.P. School, Coimbatore 50
3 23-Dec-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
5 27-Aug-21 Cookery Club-Cooking Demonstration The N.G.P. School, Coimbatore 50
6 17-Sep-21 Cookery Club-Cooking Demonstration The N.G.P. School, Coimbatore 50
7 7-Sep-21 Cookery Club-Cooking Demonstration The N.G.P. School, Coimbatore 50

Awards and Prizes for Staff

S.No Name of the Staff Name of the Award Awarded by Cash Prize (If any) Date
1 Mr.V.S.S. Srinivasan Best Mentor Award Achievers Club, Dr.N.G.P. Arts and Science College, Coimbatore - 11-May-22

Staff Recognitions

S.No Name of the Staff Acted As Name of the Programme Date Venue
1 Mr.M.Santhoshkumar Trainer and Supervisor Purple Queen and King Owl Event 25-Mar-22 and 26- Mar-22 Defence Service Staff College, Wellington

Staff Participation

S.No Date Name of the Faculty Name of the Workshop/FDP/Training Programme College

1

8- Dec-21

Mr.S.Vijayakumar

International Phygital Conference on “Innovation in Emerging Trends in Food and Beverage and Hospitality Industry

Department of Hospitality Management and Catering Technology,

Garden City University, Bengaluru

2

8- Dec-21

Mr.V.S.S. Srinivasan

International Phygital Conference on “Innovation in Emerging Trends in Food and Beverage and Hospitality Industry

Department of Hospitality Management and Catering Technology,

Garden City University, Bengaluru

3

8- Dec-21

Mr.M.Venkateswaran

International Phygital Conference on “Innovation in Emerging Trends in Food and Beverage and Hospitality Industry

Department of Hospitality Management and Catering Technology,

Garden City University, Bengaluru

4

8- Dec-21

Mr.M.Santhoshkumar

International Phygital Conference on “Innovation in Emerging Trends in Food and Beverage and Hospitality Industry

Department of Hospitality Management and Catering Technology,

Garden City University, Bengaluru

Co-curricular Activities

S.No Name of the Event Date Venue Prize won
1 World Tourism Day 2021 Competitions 27-Sep- 21 Catering Department -

Students Counseled

S.No Name of the class Number of Students
1 III rd B.Sc. CSHM 10
 

Archive (2015-2021)

 
 

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: 16.7 years | Research: 2 years

Specialization

Food Production, Front Office Operations

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

srinivasan@drngpasc.ac.in

Experience

Teaching: 20.7 years

Specialization

Food Productio

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

venkateswaran@drngpasc.ac.in

Experience

Teaching: 14.9 years | Research: 3.5 years

Specialization

Food Production and Bakery

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

msanthoshkumar@drngpasc.ac.in

Experience

Teaching: 11.9 years | Industry: 2.5 years

Specialization

Food and Beverage Management

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05. Associate Professor (English)
Dr. B. Poorna Sathya Prabha
Dr. B. Poorna Sathya Prabha
M.A., M.Phil., Ph.D.

Experience

Teaching: 22.9 Years

Specialization

Indian Literature

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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