Approved by AICTE, New Delhi Affiliated to Visvesvaraya Technological University Belgaum. Sri Sairam College of Engineering formerly Shirdi Sai Engineering College An ISO 9001:2015 Certified Institution

Club Activity

27.Agriculture

Staff Coordinator : Prof. Shantha Murthy, ECE

The main objective of agricultural and farming club includes creating awareness among the forgotten or the most neglected segment – Agriculture among the students and enlighten them about the best farming practices. The club will also involve themselves in farming activities.

womens-forum

Staff Coordinator : Prof. Dhanya, ECE

This club helps To distinguish highly talented young women & encourage the participation in all facets. The club helps in empowerment of women and provides friendly & fun environment for women to learn, develop and flourish in the society. Activities Like, Martial Arts, Talent Search, Fun games/events, Cleanliness & Health Awareness are planned to be organized through this club.

Staff Coordinator : Prof. G.V. Raja, ECE

The primary objective of safety bringing the awareness about the safety in labs, workshops, homes & industries by preventing injuries, illnesses and fatalities & to provide guidance in the event of an accident, fire, natural disaster or another emergency. This will be ensured by organizing various activities like regular Interactive workshop, spreading awareness through various activities, Inter-collegiate & intra – college conducting debate, speech, song, slogan, painting, quiz and collage competitions.

Staff Coordinator: Ms.Poonguzhali .A, Asst.Prof., ECE Dept.

The Culinary club tries to spice up the life of students through something that is an essential part of everybody’s life- FOOD. The purpose of the Culinary Club is to provide an environment for students to socialize, be creative, learn cooking skills and have fun. It provides students the opportunity to learn basic cooking skills, specific cooking styles and techniques. At the same time it will also provide a platform to the students’ proficiencies in cooking, and share knowledge of regional culinary delicacies with fellow students.



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