20th September-Report on Farewell Programme

 On the 20th of September, the Department of MSW bid farewell to their final-year students under the programme titled “The Final Curtain.” The event was held in the auditorium of Pandeshwar City campus, Srinivas University,from 10:00 a.m. onwards and was organised with the wholehearted efforts of the first-year students along with the faculty members of the department.

The programme was conducted under the valued guidance of Dr. Venkatesh S. Amin, Dean, Institute of Management and Commerce; Prof. Joyson Prenky Cardoza, HoD, Department of Social sciences and Humanities(MSW); Dr. Stutima Basistha and Prof. Vinutha H.K., Cultural Programme Coordinators; Dr. Laveena D’Mello; Prof. Jeevan; and Prof. Ranjith Bhat.

The day began with a formal inauguration, during which the esteemed faculty members addressed the gathering and shared their heartfelt words with the outgoing batch. As a gesture of love and appreciation, mementos were presented to the final-year students. This was followed by a vibrant cultural programme featuring dance, music, games, and other engaging activities, making the occasion lively and memorable.

The second-year students also shared their experiences and fond memories, expressing their gratitude and extending best wishes to their seniors. The atmosphere was filled with emotions, laughter, and nostalgia as the batch looked back at their journey in the department.

The farewell concluded on a warm and heartfelt note, reminding everyone that though goodbyes mark an end, they also open doors to new beginnings and cherished memories that will forever remain.

17th September-Report on Guest Talk-Dr.Nikshitha Shetty

The Department of Social Sciences and Humanities, under the Institute of Management and Commerce, Srinivas University, Mangalore, organized a Guest Talk on the topic “Lifecycle of Funds: From Raising to Social Accountability” on 17th September 2025 at 9:30 AM. The session was delivered by Dr. Nikshitha Shetty, Assistant Professor, Department of MBA, IMC, Srinivas University. The guest talk aimed to provide insights into the various stages of fund management, right from mobilization to ensuring transparency and accountability in its utilization. The program was conducted under the guidance of Dr. Venkatesh S. Amin, Dean, IMC, and Prof. Joyson P. C, HoD, DSSH. Faculty members including Dr. Stutima Basistha (Assistant Professor), Prof. Vinutha (Assistant Professor), and Prof. Ranjith Bhat (Assistant Professor) actively contributed to the success of the program. Faculty members and students participated enthusiastically and benefited from the practical knowledge shared by the resource person. The talk emphasized the importance of financial discipline, ethical fund management, and the role of social accountability in strengthening institutions and organizations. The event concluded with an engaging Q&A session, making it highly interactive and informative.

6th-Sept-2025-PLACEMENT DRIVE-ATAP (AT INDIA AUTO PARTS,A TATA COMPANY)

 

The Department of [Insert Department Name] in collaboration with the Training and Placement Cell organized a placement drive at ATAP (At India Auto Parts, a TATA company), Bangalore. The initiative was aimed at creating employment opportunities for female candidates aspiring to begin their professional careers as trainees in the automotive sector. The drive highlighted the organization’s commitment to empowering women through industrial engagement and skill-based employment.

II. OBJECTIVES

1.     To provide career opportunities for female students.

 

2.     To bridge the gap between academic knowledge and industry requirements.

 

3.     To promote gender diversity in the workforce.

 

4.     To help candidates gain industry exposure in a reputed Tata Group company.

 

III. PRE-PLACEMENT TALK:

Company representatives introduced ATAP, its operations, vision, and scope of trainee roles. They also explained growth prospects and career paths within the company.

1.     Screening Rounds:

 

2.     Aptitude Test / Written Assessment (basic reasoning, technical skills, and communication).

 

3.     Technical Interview (focus on domain knowledge and problem solving).

 

4.     HR Interview (assessing confidence, adaptability, and workplace readiness).

FINAL SELECTION:

Shortlisted candidates were announced and offered trainee positions with detailed information regarding job roles, work location, and compensation package.

 

IV. OUTCOME

1.     15 female candidates participated in the drive.

 

 

2.     The company appreciated the enthusiasm and preparation level of the participants.and will be informed.

                                                                 

 

02-09-2021-Extension activity in Padre and Mukka village

Date: 02/09/2025

Program:Awareness program

Name of the program: Wave goodbye to waste

Place: Panamburu beach

Introduction

On September 2, 2025, Department of Social Sciences and Humanities, Institute of Management and Commerce Srinivas University, inspired by the United Nations' Sustainable Development Goal 14 (Life Below Water), conducted a beach awareness program titled "Wave Goodbye to Waste" at Panamburu Beach. The program aimed to educate beach near shopkeepers, visitors, and the community about beach protection, conservation, and sustainable practices.

Objectives

1. Reduce marine pollution

2. Promote sustainable practices among beach near shopkeepers and visitors

3. Raise awareness about ocean conservation

Learning Outcomes

1. Improved understanding of marine pollution and its impacts.

2. Knowledge of plastic's negative impacts and ways to reduce consumption.

3. Importance of participation and conducting awareness programs to promote sustainable practices.

Conclusion

The "Wave Goodbye to Waste" program successfully educated the target audience about the importance of ocean conservation and sustainable practices, empowering them to contribute to a cleaner and healthier marine ecosystem. By aligning with SDG 14, the student social workers demonstrated their commitment to protecting the ocean and promoting a sustainable future.

                                                  

30th August-2025-Industrial Visit-Akshya Patra Foundations

 VENUE: Akshaya Patra .Mangalore 

STAFF IN CHARGE

1. Prof.Joyson Prenky Cardosa,HOD

2. Prof.Ranjith Bhat C

TOTAL NUMBER OF STUDENTS PARTICIPATED: 36

 OBJECTIVE OF THE ACTIVITY

• To provide the students practical exposure to the functioning of the service unit kitchen of Akshaya Patra

• To acquaint the students with the formulation and implementation of mid-day meal programme for school-going children 

OUTCOME OF THE ACTIVITY

• The students understood in detail the functioning of the service unit kitchen and steps involved in the preparation of mid-day meals and the quality analysis of the food prepared from a safety of view 

DESCRIPTION OF THE ACTIVITY                                                                                              

An educational visit to Akshaya Patra kitchen in Benjanapadav was organized on 30th August 2025, by the department of PG studies in Master of Social Work for 1st Year students. The AKSHAYA PATRA foundation is a non-profitable organization working with an aim to fight issues like hunger and malnutrition in India. The Foundation strives to eliminate classroom hunger by implementing the Mid-day Meal Programme. This is achieved by implementing Mid Day Meal scheme in government and government-aided schools. The goal is not only to fight hunger but also to encourage students of primary and high school to attend classes on regular basis. The Akshaya Patra targets primary as well as high school students. The service kitchen unit provides mid-day meals to schools in the vicinities of Benjanapadav. The foundation provides calorie and protein-rich food and helps improve the nutritional status of school-going kids. 

 The kitchen layout has cleaning equipment to remove foreign bodies from the rice utilized for consumption purposes, equipment for cutting of vegetables, a storage area for dry ingredients, cold storage, and a cooking area. For the preparation of the meals, fresh vegetables are procured on a daily basis. After procurement, the sorting of vegetables is done and all the vegetables are cleansed with potable water .The vegetables are  stored in cold storage below 5°C to retain the freshness of the product. The dry ingredients are procured from the local vendors on weekly basis. 

The boilers and other types of equipment are steam sterilized before and after cooking The cooking process begins at 4 a.m. in the morning. Sathwik, nutritious food is prepared. The procedure begins with washing the rice, pulses, and other ingredients. Large boilers of varying capacities are used to cook rice, sambhar or rasam, vegetable sabzi, pulao, khichdi etc. The prepared foods are then filled in containers at a temperature of 80- 90°C which is sufficient to feed 650 students in a school  on average across 15000 schools. These food containers are transported to schools through vehicles containing separate racks to maintain the temperature of food and avoid spilling.  The temperature of food is checked before delivering it to schools to ensure a supply of hot and nutritious food to all the children. Every vehicle has a batch number allotted which is  helpful in case of emergencies.

The kitchen follows all the FSSAI rules and ISO rules. The prepared food samples are also sent for laboratory testing twice a year to assure their quality. Also, a health inspector from Primary Health Care Centre visits the unit monthly to ensure hygienic food preparation practices and also ensure providing a healthy, hygienic, and nutritious meal.

The visit was really helpful in understanding the working of the Akshaya Patra Programme and helped us to gain better knowledge about the Mid Day Meal Programme.VENUE: Akshaya Patra .Mangalore 

STAFF IN CHARGE

1. Prof.Joyson Prenky Cardosa,HOD

2. Prof.Ranjith Bhat C

TOTAL NUMBER OF STUDENTS PARTICIPATED: 36

 OBJECTIVE OF THE ACTIVITY

• To provide the students practical exposure to the functioning of the service unit kitchen of Akshaya Patra

• To acquaint the students with the formulation and implementation of mid-day meal programme for school-going children 

OUTCOME OF THE ACTIVITY

• The students understood in detail the functioning of the service unit kitchen and steps involved in the preparation of mid-day meals and the quality analysis of the food prepared from a safety of view 

DESCRIPTION OF THE ACTIVITY                                                                                              

An educational visit to Akshaya Patra kitchen in Benjanapadav was organized on 30th August 2025, by the department of PG studies in Master of Social Work for 1st Year students. The AKSHAYA PATRA foundation is a non-profitable organization working with an aim to fight issues like hunger and malnutrition in India. The Foundation strives to eliminate classroom hunger by implementing the Mid-day Meal Programme. This is achieved by implementing Mid Day Meal scheme in government and government-aided schools. The goal is not only to fight hunger but also to encourage students of primary and high school to attend classes on regular basis. The Akshaya Patra targets primary as well as high school students. The service kitchen unit provides mid-day meals to schools in the vicinities of Benjanapadav. The foundation provides calorie and protein-rich food and helps improve the nutritional status of school-going kids. 

 The kitchen layout has cleaning equipment to remove foreign bodies from the rice utilized for consumption purposes, equipment for cutting of vegetables, a storage area for dry ingredients, cold storage, and a cooking area. For the preparation of the meals, fresh vegetables are procured on a daily basis. After procurement, the sorting of vegetables is done and all the vegetables are cleansed with potable water .The vegetables are  stored in cold storage below 5°C to retain the freshness of the product. The dry ingredients are procured from the local vendors on weekly basis. 

The boilers and other types of equipment are steam sterilized before and after cooking The cooking process begins at 4 a.m. in the morning. Sathwik, nutritious food is prepared. The procedure begins with washing the rice, pulses, and other ingredients. Large boilers of varying capacities are used to cook rice, sambhar or rasam, vegetable sabzi, pulao, khichdi etc. The prepared foods are then filled in containers at a temperature of 80- 90°C which is sufficient to feed 650 students in a school  on average across 15000 schools. These food containers are transported to schools through vehicles containing separate racks to maintain the temperature of food and avoid spilling.  The temperature of food is checked before delivering it to schools to ensure a supply of hot and nutritious food to all the children. Every vehicle has a batch number allotted which is  helpful in case of emergencies.

The kitchen follows all the FSSAI rules and ISO rules. The prepared food samples are also sent for laboratory testing twice a year to assure their quality. Also, a health inspector from Primary Health Care Centre visits the unit monthly to ensure hygienic food preparation practices and also ensure providing a healthy, hygienic, and nutritious meal.

The visit was really helpful in understanding the working of the Akshaya Patra Programme and helped us to gain better knowledge about the Mid Day Meal Programme.

                                                        

                                                 

14th August-2025-Class Activity-Quiz-Round-2

 SRINIVAS UNIVERSITY

DEPARTMENT OF SOCIAL SCIENCES AND HUMANITIES

INSTITUTE OF MANAGEMENT AND COMMERCE

CLASS ACTIVITY REPORT

Quiz Competition—Round 2

EVENT – Quiz Competition

DATE – 14th August 2025

VENUE – Srinivas University, Mangalore

TARGET GROUP – 1st Year MSW Students

I. INTRODUCTION

The Department of Social Sciences (MSW), Institute of Management and Commerce, Srinivas University, organized a Quiz Competition on 14th August 2025 at the university campus. The event aimed to promote general knowledge, critical thinking, and team spirit among students while fostering a spirit of healthy competition.

II. OBJECTIVES

1.To encourage students to improve their general awareness and knowledge.

2.To develop quick thinking and problem-solving skills.

3.To foster teamwork and cooperative learning.

4.To enhance confidence in public participation.

III. DESCRIPTION OF THE ACTIVITY

The quiz competition consisted of multiple rounds, including General Knowledge, Current Affairs, and Social Work-related Questions. Students participated in teams, and each round tested their knowledge, speed, and presence of mind. The activity was interactive and engaging, with enthusiastic participation from the audience as well.

IV. OUTCOME OF THE ACTIVITY

1.Improved general knowledge and awareness among students.

2.Encouraged healthy competition and team collaboration.

3.Increased interest in current affairs and subject-related learning.

4.Enhanced critical thinking and recall ability.

5.The Quiz Competition was a great success, with active participation and positive feedback from the students. It provided a platform for learners to showcase their knowledge and teamwork skills while making learning a fun experience.

11th & 12th August-Achievement Report

 Nidhi, a second-year MSW student, has achieved a remarkable distinction by securing First Prize in the solo singing competition organized by the Institute of Engineering and Technology, MCA department, held on August 11th and 12th at Srinivas University, Mukka Campus.

Guided by Prof. Joyson, Head of Department, and Dr. Venkatesh Amin, Dean, Nidhi showcased her exceptional talent and dedication. Congratulations to her for the achievement.