Special Naan & Tandoor

• Course Duration:

• 120  hours 

  (3months Internship in Nepal or 6 months Internship Abroad). 

  Duration: 1 months in RTRK Hotel School

• Course Intake:
• January/April/July/October

Course Description

This course prepares students for gainful employment and/or entry into post-secondary education in the special Naan & Tandoor food production and service industry. Content provides students the opportunity to acquire marketable skills by examining both the industry and its career opportunities and by developing Naan & Tandoor's preparation and service and interpersonal skills. Laboratory facilities and experiences, which simulate commercial food production and service operations, offer school-based learning opportunities. Students will identify and demonstrate the basic principles of safety and sanitation procedures used in the food production and service industry. Students will be able to identify, safely use, maintain, and store food service production equipment.

Course Outline

Quick Guide on Getting Started

Unpacking your PURI tandoori clay oven

The First Burn, Oil & Saltwater application on clay walls

Using the tandoor after a long time, especially after the winters

Type of fuel to use in your Tandoor

Tandoor oven temperature

Using the skewers with your Tandoor

Using the BBq grill with your Tandoor

Steps for preparing Roti and Naan in a Tandoori Oven.

Tandoor Cleaning

Tandoor safety

 Care & Maintenance of your Tandoor

Career Opportunity

• Restaurant Entrepreneur
• Entry Level Chef
• General Cook
• Kitchen Supervisor
• Kitchen Captain
• - Commies - I, II, III & many more

Entry Requirements

• Students should have basic knowledge of the English Language, both oral and written
• Students should have good health and be mentally motivated for the industry
• Applicants who possess other qualifications will be considered on a case-by-case basis