CHRM 2250 - International Breads

3 Credits
Students study and prepare breads from around the world. They learn how indigenous products, cultural preferences, and available fuel sources influence the development of unique regional and national styles of bread making.

Prerequisites: (1) CHRM 1990 or CHRM 1999 must be completed prior to taking this course.
Lec: 1 Lab: 6 Cr: 3

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