Dec 05, 2025  
2025-2026 Undergraduate Catalog 
    
Catalog Navigation
  Catalog Home
  About K-State
  University Leadership
  Kansas Board of Regents
  University Department Heads & Administrators
  Campuses
  Statements and Disclosures
  Governance and Faculty
  Academic Calendars
  All-University Regulations
  Academic Policies and Procedures
  General Education: K-State Core
  General Education: K-State Core Elementary Education PK-6
  Tuition and Fees
  Student Financial Assistance
  Glossary and Abbreviations
  Course Description Key
  Courses
  Colleges and Departments
  Degrees and Certificates Offered
  Academic Degree Maps
  Accelerated Degree Programs
  Online Programs
  Archived KSU Catalogs
  K-State Research and Extension
  Research Facilities and Centers
  Academic Advising
  International Programs
  Services for Students
  Support Services
  Undergraduate Admission
  KSIS
  Auxiliary Services and Facilities
  K-State Athletics
  K-State Libraries
  Webmail
  My Portfolio
HELP
2025-2026 Undergraduate Catalog
Add to Portfolio (opens a new window)

FFM 162 - Bakery Products

Credits: 1

This course provides an overview of the diverse range of products produced in the baking industry, including bread, pastries, cakes, cookies, and specialized baked goods. Students will explore the characteristics, ingredients, and production techniques specific to each product category. The course emphasizes product differentiation, market trends, and the impact of formulation and processing on product quality. By the end of the course, students will have a broad understanding of the variety of baked goods and the factors influencing their production and success in the market.

Repeat for Credit
N

Requisites
Prerequisite or Corequisite: FFM 161

Typically Offered
Spring


Add to Portfolio (opens a new window)