Hospitality, Tourism & Sport

Leisure: Artisan Bread Making

Start Date: 20th January 2020
Course Code: L00501 BMEXA

  • Part-Time
  • Ballymoney


Duration: 8 Weeks Part-time
Number of weeks: 8
Start date: 20th January 2020
End date: 23rd March 2020
Day: Mon
Time: 18:30-21:30

Fee for 2019/2020 Academic Year:


Course Content

This course covers a wide range of both traditional and contemporary artisan breads, with the use of fresh and dried yeast and a starter dough.

Products will include:

  • Flat breads & Pizza
  • Traditional Irish breads
  • Sour dough
  • Focaccia
  • Ciabatta
  • Whole meal
  • Shaping 
  • Oat Cakes

2 Coleraine Road
BT53 6BT
028 2766 0401


Jane McAuley

This course is also available in other NRC campuses:

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