Nov 26, 2024

2010-2011 Undergraduate Catalog

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2010-2011 Undergraduate Catalog [ARCHIVED CATALOG]

Bakery Science and Management (B.S.)

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Bachelor’s degree requirements

Cereal chemistry option

Freshman year

1st Semester (15 credit hours)

BIOL 198 - Principles of Biology Credits: (4)
CHM 210 - Chemistry I Credits: (4)
COMM 106 - Public Speaking I Credits: (3)
GENAG 101 - Ag Orientation Credits: (1)
GRSC 150 - Principles of Milling Credits: (3)

2nd Semester (14 credit hours)

CHM 230 - Chemistry II Credits: (4)
ECON 110 - Principles of Macroeconomics Credits: (3)
ENGL 100 - Expository Writing I Credits: (3)
MATH 220 - Analytic Geometry and Calculus I Credits: (4)

Sophomore year

1st Semester (17 credit hours)

Free Electives Credits: (4)

BIOL 455 - General Microbiology Credits: (4)
CHM 531 - Organic Chemistry I Credits: (3)
CHM 532 - Organic Chemistry Laboratory Credits: (2)
MATH 221 - Analytic Geometry and Calculus II Credits: (4)

2nd Semester (17 credit hours)

Free Electives Credits: (2)

ACCTG 231 - Accounting for Business Operations Credits: (3)
BIOCH 521 - General Biochemistry Credits: (3)
BIOCH 522 - General Biochemistry Laboratory Credits: (2)
CHM 371 - Chemical Analysis Credits: (4)
ENGL 200 - Expository Writing II Credits: (3)

Junior year

1st Semester (16 credit hours)

CHM 550 - Organic Chemistry II Credits: (3)
FDSCI 607 - Food Microbiology Credits: (4)
GRSC 635 - Baking Science I Credits: (2)
GRSC 636 - Baking Science I Laboratory Credits: (2)
PHYS 213 - Engineering Physics I Credits: (5)

2nd Semester (15 credit hours)

Specialization Electives Credits: (4)

GRSC 601 - Practicum in Bakery Technology Credits: (1)
GRSC 602 - Cereal Science Credits: (3)
GRSC 637 - Baking Science II Credits: (3)
GRSC 638 - Baking Science II Laboratory Credits: (1)
STAT 325 - Introduction to Statistics Credits: (3)

Senior year

1st Semester (18 credit hours)

AGCOM 400 - Agricultural Business Communications Credits: (3)
or
ENGL 516 - Written Communication for the Sciences Credits: (3)
FDSCI 727 - Chemical Methods of Food Analysis Credits: (2)
GRSC 591 - Commercial Feed and Food Manufacturing Internship Credits: (2)
GRSC 625 - Flour and Dough Testing Credits: (3)
HN 132 - Basic Nutrition Credits: (3)
PHYS 214 - Engineering Physics II Credits: (5)

2nd Semester (16 credit hours)

CHM 500 - General Physical Chemistry Credits: (3)
FDSCI 501 - Food Chemistry Credits: (3)
GRSC 540 - Engineering Applications to Grain/Food Products Credits: (3)
GRSC 541 - Engineering Applications to Grain/Food Products Laboratory Credits: (1)
GRSC 601 - Practicum in Bakery Technology Credits: (1)
GRSC 651 - Food and Feed Product Protection Credits: (4)
GRSC 670 - Bakery Layout Credits: (1)

Production Management Option

Freshman year

1st Semester (14 credit hours)

CHM 210 - Chemistry I Credits: (4)
ECON 110 - Principles of Macroeconomics Credits: (3)
ENGL 100 - Expository Writing I Credits: (3)
GENAG 101 - Ag Orientation Credits: (1)
GRSC 101 - Introduction to Grain Science and Industry Credits: (3)

2nd Semester (16 credit hours)

BIOL 198 - Principles of Biology Credits: (4)
CHM 230 - Chemistry II Credits: (4)
COMM 105 - Public Speaking IA Credits: (2)
GRSC 150 - Principles of Milling Credits: (3)
MATH 205 - General Calculus and Linear Algebra Credits: (3)

Sophomore year

1st Semester (18 credit hours)

AGEC 120 - Agricultural Economics and Agribusiness Credits: (3)
BIOCH 265 - Introductory Organic and Biochemistry Credits: (5)
or
CHM 350 - General Organic Chemistry Credits: (3)
and
CHM 351 - General Organic Chemistry Laboratory Credits: (2)
ENGL 200 - Expository Writing II Credits: (3)
GRSC 210 - CAD Flow Sheets for Grain Processes Credits: (3)
PHYS 113 - General Physics I Credits: (4)

2nd Semester (17 credit hours)

ACCTG 231 - Accounting for Business Operations Credits: (3)
BIOL 455 - General Microbiology Credits: (4)
GRSC 310 - Materials Handling Credits: (3)
PHYS 114 - General Physics II Credits: (4)
STAT 325 - Introduction to Statistics Credits: (3)

Junior year

1st Semester (14 credit hours)

Business Elective Credits: (3)

AGCOM 400 - Agricultural Business Communications Credits: (3)
FDSCI 607 - Food Microbiology Credits: (4)
GRSC 635 - Baking Science I Credits: (2)
GRSC 636 - Baking Science I Laboratory Credits: (2)

2nd Semester (17 credit hours)

FDSCI 305 - Fundamentals of Food Processing Credits: (3)
GRSC 405 - Grain Analysis Techniques Credits: (2)
GRSC 601 - Practicum in Bakery Technology Credits: (1)
GRSC 602 - Cereal Science Credits: (3)
GRSC 637 - Baking Science II Credits: (3)
GRSC 638 - Baking Science II Laboratory Credits: (1)
GRSC 651 - Food and Feed Product Protection Credits: (4)

Senior year

1st Semester (17 credit hours)

Business Electives Credits: (3)
Specialization Electives Credits: (3)
Free Electives Credits: (3)

GRSC 591 - Commercial Feed and Food Manufacturing Internship Credits: (2)
HN 132 - Basic Nutrition Credits: (3)
MANGT 420 - Management Concepts Credits: (3)

2nd Semester (15 credit hours)

Business Electives Credits: (3)

GRSC 540 - Engineering Applications to Grain/Food Products Credits: (3)
GRSC 541 - Engineering Applications to Grain/Food Products Laboratory Credits: (1)
GRSC 601 - Practicum in Bakery Technology Credits: (1)
GRSC 625 - Flour and Dough Testing Credits: (3)
GRSC 630 - Management Applications in the Grain Processing Industries Credits: (3)
GRSC 670 - Bakery Layout Credits: (1)

Special Electives

FDSCI 690 - Principles of HACCP Credits: (2)
GRSC 500 - Milling Science I Credits: (4)
GRSC 610 - Electricity and Its Control for the Grain Processing Industry Credits: (3)
GRSC 620 - Extrusion Processing in the Food and Feed Industries Credits: (4)
GRSC 691 - Faculty-Led Study Abroad Credits: (1-3)
GRSC 712 - Vibrational Spectroscopic Analysis and Chemometrics Credits: (1-2)
GRSC 713 - Contemporary Chromatographic Analysis of Food Credits: (1)
GRSC 745 - Fundamentals of Bioprocessing Credits: (3)
LEAD 212 - Introduction to Leadership Concepts Credits: (2-3)

Business Electives (9 hrs required)

ACCTG 241 - Accounting for Investing and Financing Credits: (3)
ACCTG 331 - Accounting Processes and Controls Credits: (4)
AGEC 500 - Production Economics Credits: (3)
AGEC 515 - Food and Agribusiness Marketing Credits: (3)
FINAN 450 - Principles of Finance-Salina campus Credits: (3)
IMSE 501 - Industrial Management Credits: (3)
MANGT 300 - Introduction to Total Quality Management Credits: (1)
MANGT 530 - Industrial and Labor Relations Credits: (3)
MKTG 400 - Introduction to Marketing Credits: (3)
MKTG 542 - Professional Selling and Sales Management Credits: (3)

Additional business electives

The following courses must be taken as business electives to complete requirements for a Business Minor while completing the Production Management Option:

ACCTG 241 - Accounting for Investing and Financing Credits: (3)
FINAN 450 - Principles of Finance-Salina campus Credits: (3)
MKTG 400 - Introduction to Marketing Credits: (3)

Note

Class work must include a minimum of 18 hours of classes from the approved list of K-State University General Education (UGE) classes and must be taken at K-State. Six of the hours must be from classes at the 300 level or above. Requirements for transfer students vary depending on transfer hours accepted by K-State.

Kansas State University

Course Catalog

Bakery Science and Management (B.S.)

Bachelor’s degree requirements

Cereal chemistry option

Freshman year

1st Semester (15 credit hours)

2nd Semester (14 credit hours)

Sophomore year

1st Semester (17 credit hours)

2nd Semester (17 credit hours)

Junior year

1st Semester (16 credit hours)

2nd Semester (15 credit hours)

Senior year

1st Semester (18 credit hours)

2nd Semester (16 credit hours)

Production Management Option

Freshman year

1st Semester (14 credit hours)

2nd Semester (16 credit hours)

Sophomore year

1st Semester (18 credit hours)

2nd Semester (17 credit hours)

Junior year

1st Semester (14 credit hours)

2nd Semester (17 credit hours)

Senior year

1st Semester (17 credit hours)

2nd Semester (15 credit hours)

Special Electives

Business Electives (9 hrs required)

Additional business electives

Note

Total hours required for graduation (128 credit hours)