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 Subject code Semester
Advanced Patisserie Techniques (P) BAC 211 Third Semester
Showpiece & Confectionery Techniques (P) BAC 214 Fourth Semester
Baking & Pastry Skills (P) PGDCA 111 First Semester
Patisserie Production Management (P) PGDCA 212 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.