Bakery Science and Management (BS) - Production Management Option

Location(s): Manhattan Campus

Print Degree Planner (opens a new window) |

A major in bakery science trains students for administrative, research, production, and executive positions in the baking industry. Bakery science offers students two options; production management or cereal chemistry. Students selecting the production management option will take classes to prepare them for jobs in sales, product development or production management. Those choosing the cereal chemistry option learn about quality control or research and development.

Bachelor’s degree requirements

Natural Sciences (25 credit hours)

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
BIOL 198 - Principles of Biology Credits: 4
BIOL 455 - General Microbiology Credits: 4
CHM 210 - Chemistry I Credits: 4
CHM 230 - Chemistry II Credits: 4
PHYS 113 - General Physics I Credits: 4

Quantitative Studies (6 credit hours)

MATH 205 - General Calculus and Linear Algebra Credits: 3
STAT 325 - Introduction to Statistics Credits: 3

Communications (11 credit hours)

COMM 105 - Public Speaking IA Credits: 2
ENGL 100 - Expository Writing I Credits: 3
ENGL 200 - Expository Writing II Credits: 3

Communication Elective (3 credit hours)

List of Communication Electives:

AGCOM 400, 610
COMM 311, 322, 326, 465, 480, 535
ENGL 302, 417, 510, 516
Modern languages

Business and Economics (15 credit hours)

AGEC 120 - Agricultural Economics and Agribusiness Credits: 3
or
ECON 120 - Principles of Microeconomics Credits: 3

Management Electives (12 credit hours)

List of Management Electives:

ACCTG 231 or above
AGEC 115 or above
ECON 110 or above
ENTRP 340
FINAN 450 or above
MANGT 300 or above
MKTG 400 or above

Bakery Science Core Requirements (33 credit hours)

FDSCI 600 - Food Microbiology Credits: 2
FDSCI 601 - Food Microbiology Lab Credits: 2
FNDH 132 - Basic Nutrition Credits: 3
GRSC 100 - Foundations in Grain Science and Industry Credits: 1
GRSC 150 - Principles of Milling Credits: 2
GRSC 151 - Principles of Milling Laboratory Credits: 1
GRSC 530 - Management Applications in the Grain Processing Industries Credits: 3
GRSC 591 - Internship in Grain Science Credits: 1
GRSC 600 - Practicum in Bakery Technology I Credits: 1
or
GRSC 601 - Practicum in Bakery Technology II Credits: 1
GRSC 602 - Cereal Science Credits: 3
GRSC 625 - Flour and Dough Testing Credits: 2
GRSC 635 - Baking Science I Credits: 2
GRSC 636 - Baking Science I Laboratory Credits: 2
GRSC 637 - Baking Science II Credits: 3
GRSC 638 - Baking Science II Laboratory Credits: 1
GRSC 651 - Food and Feed Product Protection Credits: 2
GRSC 670 - Bakery Layout Credits: 1

Production Management Option Requirements (21 credit hours)

FDSCI 305 - Fundamentals of Food Processing Credits: 3
GRSC 405 - Grain Analysis Techniques Credits: 2
GRSC 540 - Process Calculations in Food Systems Credits: 3

Specialization Electives (13 credit hours)

List of Specialization Electives:

ACCTG 231 or above
AGEC 115 or above
ENTRP 340
FDSCI 307 or above, courses that are not listed in core requirements
FINAN 450 or above
GRSC 201 or above, courses that are not listed in core requirements
LEAD 212 or above
MANGT 300 or above
MKTG 400 or above
PHYS 114

Unrestricted Elective (6 credit hours)

Social Sciences and Humanities (3 credit hours)

AMETH 160 to 501
ANTH any course
ARCH 301
ART any course
COMM 320 to 535
DANCE any course
DEN 325, DEN 450
ECON 120 to 799
ENGL 150, 210 to 299, 310, 320 to 399, 420 to 499, 536 to 599, 605 to 660, 670 to 695, 700 to 760, 790 to 799
ENVD 2590, 251, 655, 670, 671
FSHS any course
GEOG 100, 200, 201, 300 to 799
GENAG 210
GWSS any course
HIST any course
Modern Language any course
MUSIC any course
PHILO any course
POLSC any course
PSYCH any course
SOCIO any course
SOCWK any course
THTRE any course

Note

Up to half of the credits required for a four-year degree may be completed at an accredited two-year institution.
Each student must complete at least 30 K-State resident credits to be considered for a degree from K-State. A student must complete 20 of the last 30 hours of resident credits through K-State. In other words, no more than 10 hours of transfer credit hours may be applied toward the last 30 hours you take for your degree.
A minimum of 45 hours must be taken at the course level of 300 or above.

Each student must satisfy K-State 8 general education requirements. K-State 8 can be met by both K-State and transfer courses.

Kansas State University

Course Catalog