2013 – 2018

S.No	Date	Title	Resource Person	Photos
1	08.02.2016	CAMPUS DRIVE BY THE RESIDENCY,CHENNAI.	In the row left side third person mr.Anand, and right side second person mr.muthusIVAM getting memento from vp and principal respectively.
2	16.06.2017	BAKERY DISHES DISPLAYED BY OUR FINAL YEAR STUDENTS IN BOSTON RESTAURANT	DR.VETRIVELAN MR.RAVI
3	23.12.2017	WORKSHOP IN THE TOPIC OF “MIXOLOGY” (CHIEF GUEST MR.ELANGO PRINCIPAL DHANALAKSHMI SRINIVASAN COLLEGE OF TECHNOLOGY SIRUVACHUR)	MR.SIVA working as bar tender in a cruise lines.

Indusrial Visit

Our department students went INDUSTRIAL VISIT to the CHAKRA MILk factory’s

Basic Training Kitchen

Basics of practical cookery with special emphasis on multi-cuisine is taught here to the students. Students are required to practice individual cooking and to familiarize with it to master the art.

Quantity Training Kitchen

With an emphasis on Indian cuisine, bulk cooking and catering is taught here. Students are given exposure in planning, organizing, leading and controlling of institutional, industrial and function catering.

Advance Training Kitchen

International cooking is taught in this lab. Modern techniques of cooking and presentation of food coupled with knowledge in hygiene, nutrition, cost control etc., are imparted here. Demonstrations and practical’s are carried out with the help of advanced and sophisticated equipment’s.

Bakery & Confectionary Lab

Basics of bakery & confectionery is taught along with blending methods of dough, pastries and custard. Students learn to make different types of bread, cakes, pastries, cookies, ice cream, mousses, sugar and chocolate works.

Training Restaurant

The training restaurant enables the students to learn various aspects of food and beverage service, including table-setting styles, order taking & serving. A practical session at the restaurant located in the premises provides experience in food and beverage services.

Front Office

Front office management procedure such as reservations, registration, check-in and check-out procedures, bell desk procedures, bell desk services, telephone operations, cash handling, fax billing, role-plays, situation handling and case study etc., are taught to the students with practical sessions at the restaurant to make them familiarize with the situation.

House Keeping

The basics of housekeeping is taught to the students with practical sessions. Training is also given to prepare guest rooms according to international standards; skill development in interior decoration, flower arrangement and cleaning exercise is the part of study. Moreover training in upkeep and decoration of corporate houses and hotels is given .

HMCS Gallery With Details

S.No	Title	Photos
1	Conducted and displayed bakery and confectionary practical for the 3rd year students.
2	Conducted south Indian cuisine practical for the second year students.
3	On behalf of HMCS department decorated traditional way among the other department for the “pongal celebration 2018” which is conducted by Srinivasan college of arts and science.
4	Students are practicing ‘wine service methods’ in our food and beverage service lab.
5	Students are learning flower arrangements methods in our HOUSE KEEPING lab.
6	Students are decorated our training restaurant in a traditional way for our college pongal celebration 2015.
7	Our student getting job offer letter from our honorable chairman shri.A.SRINIVASAN.