| First Year |
Hours |
K-State Core |
| Semester 1 |
|
|
| Social and Behavioral Sciences Requirement |
3 |
KSC 050 |
| CHM 210 - Chemistry I |
4 |
|
| English/Written Communication Requirement |
3 |
KSC 010 |
| GRSC 100 - Foundations in Grain Science and Industry |
1 |
|
| Arts and Humanities Requirement |
3 |
KSC 060 |
| Total Credits: 14 |
|
|
| |
|
|
| Semester 2 |
|
|
| CHM 230 - Chemistry II |
4 |
|
| English/Written Communication Requirement |
3 |
KSC 010 |
| GRSC 150 - Principles of Milling |
2 |
|
| GRSC 151 - Principles of Milling Laboratory |
1 |
|
| MATH 220 - Analytic Geometry and Calculus I |
4 |
KSC 030 |
| Free Electives {Institutionally Designated Area} |
3 |
KSC 070 |
| Total Credits: 17 |
|
|
| Second Year |
|
|
| Semester 1 |
|
|
| BIOL 198 - Principles of Biology |
4 |
|
| MATH 221 - Analytic Geometry and Calculus II |
4 |
|
| Social and Behavioral Sciences Requirement |
3 |
KSC 050 |
| Natural and Physical Sciences Requirement |
4 |
KSC 040 |
| Total Credits: 15 |
|
|
| |
|
|
| Semester 2 |
|
|
| CHM 531 - Organic Chemistry I |
3 |
|
| Arts and Humanities Requirement |
3 |
KSC 060 |
| Oral Communication Requirement |
3 |
KSC 020 |
| Free Electives {Institutionally Designated Area} |
3 |
KSC 070 |
| BIOL 255 - General Microbiology |
4 |
|
| Total Credits: 16 |
|
|
| Third Year |
|
|
| Semester 1 |
|
|
| FDSCI 600 - Food Microbiology |
2 |
|
| FDSCI 601 - Food Microbiology Lab |
2 |
|
| GRSC 602 - Cereal Science |
3 |
|
| GRSC 625 - Flour and Dough Testing |
3 |
|
| GRSC 636 - Baking Science I Laboratory |
2 |
|
| CHM 550 - Organic Chemistry II |
3 |
|
| GRSC 405 - Grain Analysis Techniques |
2 |
|
| Total Credits: 16 |
|
|
| |
|
|
| Semester 2 |
|
|
| BIOCH 521 - General Biochemistry |
3 |
|
| GRSC 600 - Practicum in Bakery Technology I |
1 |
|
| GRSC 637 - Baking Science II |
3 |
|
| GRSC 638 - Baking Science II Laboratory |
1 |
|
| CHM 532 - Organic Chemistry Laboratory |
2 |
|
| Specialization Elective |
4 |
|
| Total Credits: 14 |
|
|
| Fourth Year |
|
|
| Semester 1 |
|
|
| GRSC 591 - Internship in Grain Science |
1 |
|
| Management Elective |
3 |
|
| Specialization Elective |
3 |
|
| PHYS 213 - Engineering Physics I |
5 |
|
| STAT 225 - Introduction to Statistics |
3 |
|
| Total Credits: 15 |
|
|
| |
|
|
| Semester 2 |
|
|
| GRSC 625 - Flour and Dough Testing |
3 |
|
| GRSC 651 - Food and Feed Product Protection |
2 |
|
| GRSC 670 - Bakery Layout and Management |
2 |
|
| CHM 500 - General Physical Chemistry |
3 |
|
| FDSCI 501 - Food Chemistry |
3 |
|
| Total Credits: 13 |
|
|
| Total Program Hours: 120 |
|
|
