Bakery Science and Management - Cereal Chemistry (BS)

Location(s): Manhattan Campus

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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.

Kansas State University Core: 34-36 Credit Hours

K-State Core is the foundation for an impactful life and career after time at K-State.

The K-State Core framework covers six disciplinary areas: English, Communications, Mathematics & Statistics, Natural & Physical Sciences, Social & Behavioral Sciences, and Arts and Humanities. In addition, a seventh area is reserved for institutionally designated use, which K-State is keeping as free electives. In total, the framework takes up 34-35 credit hours of 100 and 200-level coursework. Students who complete their general education elsewhere cannot be required to take additional general education coursework in the disciplinary areas of the framework without permission from KBOR to continue requiring courses in the K-State Core.

General Education: K-State Core

Program

Major Required Courses: 32-34 credit hours

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 405 - Grain Analysis Techniques Credits: 2
OR
FDSCI 625 - Food Analysis Credits: 3
GRSC 591 - Internship in Grain Science Credits: 1
GRSC 600 - Practicum in Bakery Technology I Credits: 1
GRSC 602 - Cereal Science Credits: 3
GRSC 625 - Flour and Dough Testing Credits: 3
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
OR
FDSCI 690 - Principles of HACCP and Preventive Controls for Human Food Credits: 3
Specialization electives: See departmental list Credits / Units: 6
GRSC 670 - Bakery Layout and Management Credits: 2

Major Support Requirements 53-55 credit hours

Natural Sciences: 42-44 credit hours

BIOCH 521 - General Biochemistry Credits: 3
BIOL 198 - Principles of Biology Credits: 4
BIOL 255 - General Microbiology Credits: 4
Select Chemistry 1 or Honors Chemistry 1
CHM 210 - Chemistry I Credits: 4
CHM 220 - Honors Chemistry I Credits: 5
Select Chemistry 2 or Honors Chemistry 2
CHM 230 - Chemistry II Credits: 4
CHM 250 - Honors Chemistry II Credits: 5
CHM 500 - General Physical Chemistry Credits: 3
CHM 531 - Organic Chemistry I Credits: 3
CHM 532 - Organic Chemistry Laboratory Credits: 2
CHM 550 - Organic Chemistry II Credits: 3
PHYS 213 - Engineering Physics I Credits: 5
FDSCI 501 - Food Chemistry Credits: 3
FDSCI 600 - Food Microbiology Credits: 2
FDSCI 601 - Food Microbiology Lab Credits: 2

Quantitative Studies: 8 credit hours

The courses with a KSC designation are required if not met through University Core Requirements.

MATH 220 - Analytic Geometry and Calculus I Credits: 4
MATH 221 - Analytic Geometry and Calculus II Credits: 4
STAT 225 - Introduction to Statistics Credits: 3
KSC-030

Management Electives: 3 credit hours

See departmental list

https://www.ag.k-state.edu/academics/student-handbook/departcourselists.html

Unrestricted Electives as needed to meet 120 credit hours

Total Hours Required for Graduation: 120

Unless the requirement block specifies otherwise, courses in the K-State Core can be used to meet one additional degree requirement, with the exception of a degree requirement that is specified as an overlay. K-State Core classes cannot be used to meet requirements for unrestricted electives. Courses outside the K-State Core can only be used to meet one degree requirement, unless the degree requirement is specified as an overlay.