S. Anthuvanraj
Assistant Professor – Selection Grade
Welcomgroup Graduate School of Hotel Administration | WGSHA Manipal - Manipal Academy of Higher Education
CURRENT ACADEMIC ROLE & RESPONSIBILITIES
Chef Anthuvan teaches Bakery & Confectionery Practical classes such as Basic Level, Advanced, Contemporary Dessert, Desserts Pre-plating, Show Piece Work, Cake Decoration, Sugar Decorations. Making Proper indent for Practical, Maintaining Cleanliness of the entire Bakery & Confectionery lab premises and also Mentoring for Ward students
SUBJECTS CURRENTLY TEACHING
| Subject | Semester / Year |
|---|---|
| Advanced Patisserie Techniques (P) | Third Semester |
| Showpiece & Confectionery Techniques (P) | Fourth Semester |
| Baking & Pastry Skills (P) | First Semester |
| Patisserie Production Management (P) | Second Semester |
ACADEMIC QUALIFICATIONS
| Degree | Specialisation | Institute | Year of passing |
|---|---|---|---|
| Master of Social Work | Periyar University, Selam | 2015 | |
| Bachelor of Tourism & Hotel Management (B.T.H.M) | Madurai kamaraj University, Madurai | 2008 | |
| Craft course in Bakery & Confectionery | SIHMCT, Trichy | 1989 |
Experience
| Institution / Organisation | Designation | Role | Tenure |
|---|---|---|---|
| Samadh Sr. Sec. School, Trichy – 620020. India | HOD | 2014 to 2015 | |
| PRIST UNIVERSITY | HOD | 2005 to 2013 | |
| Norwegian Cruise Line, Miami, U.S.A. | Asst. Pastry Chef | 1994 to 2005 | |
| Appollo Cruise Line, Miami, U.S.A. | Asst. Pastry Man | 1993 to 1994 | |
| Taj Garden Retreat Hotel, (Taj Group of Hotels) Coonoor, Ooty. India. | Specialty Cook | 1991 to 1993 | |
| Carlton Hotel Kodaikannal, Tamilnadu, India | Asst. Pastry Man (Commi Second | 1989 to 1991 |
AREAS OF INTEREST, EXPERTISE AND RESEARCH
Area of Interest
Cooking & Baking
Area of Expertise
Making Various Cake Decorations
Area of Research
Hygienist, Social Work on Hygiene awareness & creating new recipes of Bakery Products.