GRSC 670 - Bakery Layout

The layouts of facilities to produce baked goods are studied. Students prepare their own bakery layout. Current problems in a bakery production setting in the baking industry are discussed.

Credits: (1)

Note:
One two-hour lab per week.

Requisites:
Pr.: MATH 100, PHYS 113, GRSC 210, and GRSC 636.

When Offered:
Spring

Kansas State University

Course Catalog

GRSC 670 - Bakery Layout