GUIDE TO MAJORS AND PROGRAMS
College of Agriculture
Bakery Science and Management
Overview
Job experience
feed manufacturing plant, cereal chemistry
laboratories, grain grading laboratories and
grain storage research facilities.
When you think of baking, you probably think
of bread, cakes or other foods fresh from the
oven. But bakeries also offer you a profession.
For more than 4,000 years, people have made
their living as bakers. Bakeries have traditionally
provided basic foods to help feed the world, and
that tradition continues today.
Internships and summer jobs are available
to students each year. They give students a
firsthand look at the baking industry while
giving them practical experiences that often
lead to job offers even prior to graduation.
Today’s bakeries are often high-tech businesses
involving complex equipment, formulations,
organization and products. The industry has
evolved to include allied companies that provide
products ranging from bakery ingredients and
flavors to mixes and equipment.
Degree options
The exact sequence of courses is flexible and
reflects the personality and interests of the
student. Bakery science offers students two
options; production management or cereal
chemistry.
The Bakery Science Club helps students sharpen
their skills while gaining hands-on experience.
Every Tuesday the club produces fresh baked
products for sale the following day during the
club’s weekly sales hours.
Professional options
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.
To learn more visit the club’s website at
k-state.edu/bakeclub.
The number of positions available for graduates
is greater than the supply. It is not unusual
for students to have multiple job offers when
they graduate. Average starting salaries after
graduation are nearly 50 percent higher than
the university average.
Careers
Product development specialist
n Technical sales representative
n Production management
n Quality assurance
n Ingredient/equipment sales
n Labeling and regulatory technician
n Retail/wholesale ownership
n
Employers
aking and globally integrated food
B
companies
n Research and new product
development
venues
n Restaurant commissaries
n Equipment manufacturers
n Retail operations
n Ingredient sales or distribution
n
Points of pride
Kansas State University’s Department of Grain
Science and Industry has an international
reputation within the baking and allied
industries. Students from all over the world
come here to study, and recruiters always make
K-State one of their recruiting stops.
Academics
Minor
The Department of Grain Science and Industry
offers five minors in bakery science, cereal
chemistry, pet food production, feed science
and grain handling operations. These minors can
be combined with any K-State major and can be
easily achieved when taking classes required for
your major.
A minor from the Department of Grain Science
and Industry
will take you one step closer to
understanding the needs of the specialized
agriculture industry.
Faculty
The bakery and grain science faculty includes
individuals who are outstanding teachers with
industry experience and who contribute to
cereal and baking research.
Advising
Because a select number of students major
in bakery science, your advisor will know
you by
name. Advisors will work with you to
determine your strengths and weaknesses and
help select courses to build your future career.
Facilities
Facilities available to the Department of Grain
Science
and Industry include a pilot bakery,
several baking laboratories, a physical doughtesting laboratory, an extrusion research
center, a commercial flour mill, commercial
k-state.edu/admissions/academics
Activities
Activities in the Department of Grain Science
and Industry add experiences to your time
at K-State that develop leadership, create
friendships and explore new ideas.
Financial assistance
The K-State program in bakery science and
management was created at the request of
bakers’ organizations
in 1963, and the industry
continues to actively support our program.
Because of extensive support from the baking
and allied industries, one of every two bakery
science students receives a scholarship worth
between $1,000 and $6,000 per year.
Suggested coursework
128 credits are required for graduation.
Cereal chemistry option
Freshman
Hrs.
4
4
2
1
3
14
Fall semester
BIOL 198
CHEM 210
COMM 105
GRSC 100
GRSC 101
Hrs.
4
3
3
3
4
17
Spring semester
CHEM 230
Chemistry II
ECON 110Principles of Macroeconomics
ENGL 100
Expository Writing
GRSC 150
Principles of Milling
MATH 220Analytic Geometry and Calculus I
Sophomore
Hrs.
4
3
4
3
3
17
Principles of Biology
Chemistry I
Public Speaking
GSI Orientation
Intro to GSI
Fall semester
BIOL 455
General Microbiology
CHM 531
Organic Chemistry I
MATH 221Analytic Geometry and Calculus II
ENGL 200
Expos II
Free electives
Hrs.
4
3
2
2
3
3
17
Spring semester
ACCTG 231Accounting for Business Operations
BIOCH 521
General Biochemistry
BIOCH 522
General Biochemistry Lab
CHM 532
Organic Chem Lab
GRSC 310
Materials Handling
STAT 325
Statistics
Junior
Hrs.
3
3
1
3
2
2
3
17
Fall semester
CHM 550
Organic Chemistry II
FDSCI 600
Food Micro
FDSCI 601
Food Micro Lab
GRSC 602
Cereal Science
GRSC 635
Baking Science I
GRSC 636
Baking Science I Lab
Specialization electives
Hrs.
1
3
3
1
5
3
16
Spring semester
GRSC 601*
AIB Practicum
GRSC 625
Flour and Dough
GRSC 637
Baking Science II
GRSC 638
Baking Science II Lab
PHYS 213
Eng. Physics I
Specialization Electives
Senior
Hrs. Fall semester
3 AGCOM 400Agricultural Business
Communications
or
3 ENGL 516Written Communications for
the Sciences
2 FDSCI 727Chemical Methods of Food Analysis
2 GRSC 591Commercial Feed and Food
Manufacturing Internship
3 HN 132
Human Nutrition
5 PHYS 214
Engineering Physics II
15
Hrs.
3
3
4
1
1
3
1
16
Spring semester
CHM 500
General Physical Chemistry
FDSCI 501
Food Chemistry
GRSC 651Food and Feed Product Production
GRSC 670
Bakery Layout
GRSC 601*
AIB Practicum II
Social science electives
Specialization elective
Production management option
Freshman
Hrs.
4
3
3
1
3
Fall semester
BIOL 198
Principles of Biology
ECON 110Principles of Macroeconomics
ENGL 100
Expository Writing I
GRSC 100
GSI Orientation
GRSC 101Introduction to Grain Science
and Industry
14
Hrs.
4
3
2
3
1
3
16
Spring semester
CHM 210
Chemistry I
ENGL 200
Expo Writing II
COMM 106
Public Speaking
GRSC 150
Principles of Milling
GRSC 151
Principles of Milling Lab
MATH 205General Calculus and Linear Algebra
Sophomore
Hrs. Fall semester
3 AGEC 120
Agricultural Economics and
Agribusiness
or
3 ECON 120
Microeconomics
4 CHM 230
Chemistry II
3 GRSC 210CAD Flow Sheets for Grain Processes
4 PHYS 113
General Physics I
3 STAT 325
Introduction to Statistics
18
Hrs.
3
5
or
3
and
2
4
3
4
19
Spring semester
ACCTG 231Accounting for Business Operations
BIOCH 265
Biochemistry
CHM 350
General Organic Chemistry
CHM 351
BIOL 455
GRSC 310
PHYS 114
General Organic Chemistry Lab
General Microbiology
Materials Handling
General Physics II
Junior
Hrs.
3
or
3
3
1
3
2
2
14
Hrs.
3
1
4
3
1
3
15
Fall semester
AGCOM 400
Ag Business Communications
ENGL 516
FDSCI 600
FDSCI 601
GRSC 602
GRSC 635
GRSC 636
Written Communication
Food Microbiology
Food Microbiology Lab
Cereal Science
Baking Science I
Baking Science I Lab
Spring semester
FDSCI 305
Fundamentals of Food Processing
GRSC 601
AIB Practicum I *
GRSC 651Food and Feed Product Production
GRSC 637
Baking Science II
GRSC 638
Baking Science II Lab
Business electives
Senior
Hrs. Fall semester
2 GRSC 591Commercial Feed and Food
Manufacturing Internship
3 HN 132
Basic Nutrition
3 MANGT 420
Management Concepts
3 GRSC 630
Management Applications
3 Business Electives
3 Specialization Electives
17
1 GRSC 713
3 GRSC 745
2 LEAD 212
2 FDSCI 690
Contemporary Chromatographic Analysis of Food
Fund. of Bio-processing
Intro to Lead concepts
Principles of HACCP
Business electives (nine hours required)
3 ACCTG 241
Acct. for Invest and Fin
4 ACCTG 331
Proc. And Controls
3 AGEC 500
Production Economics
3 AGEC 515
Food and Agric Bus Mktg
3 FINAN 450
Intro to Finance
1 MANGT 300
Intro to TQM
3 MANGT 530
Industrial Relations
3 MKTG 400
Marketing
3 MKTG 542
Professional Selling
K-State 8 General Education requirements:
BBSM-PM: Students who first enroll in Summer 2011 or
later must meet the requirements of the K-State 8 General
Education Program. To complete the K-State 8 requirements
in this program, one free elective must come from the
classes listed as “Aesthetic Experience and Interpretive
Understanding.” To complete a business minor, the following
courses must be taken: ACCTG 231, ACCTG 241, MANGT 420,
MKTG 400 and FINAN 450. Note that ACCTG 231 and MANGT
420 are already part of the core requirements; ACCTG
241, MKTG 400 and FINAN 450 must be taken as business
elective.
BBSM-CC: Students who first enroll in Summer 2011 or
later must meet the requirements of the K-State 8 General
Education Program. To complete the K-State 8 requirements
in this program, one free elective must come from the
classes listed as Aesthetic Experience and Interpretive
Understanding. Students also must take LEAD 212 to fulfill
Historical Perspectives and Human Diversity within the U.S.
requirements. Students must additionally choose one extra
class from the Ethical Reasoning and Responsibility list.
For more information about
bakery science, contact:
Hrs. Spring semester
3 GRSC 540Engineering Applications to
Grain/Food Products
1 GRSC 541Engineering Applications to
Grain/Food Products Lab
3 GRSC 625
Flour and Dough Testing
1 GRSC 670
Bakery Layout
1 GRSC 601
AIB Practicum II *
3 Business Electives
3 Free Electives
15
Department of Grain Science
and Industry
Kansas State University
201 Shellenberger Hall
1301 Mid-Campus Drive North
Manhattan, KS 66506–2201
785-532-6161
grains@k-state.edu
grains.k-state.edu
*January intersession: One-week course at AIB. Must be
taken once in the junior year and again in the senior year.
For more information about
Kansas State University, contact:
Bakery science minor
Grain science majors cannot use courses required in their
major as part of bakery science minor.
Hrs.
3 GRSC 101
Introduction to Grain Science and Industry
3 GRSC 603
Cereal Science
3 GRSC 625
Flour and Dough Testing
2 GRSC 635
Baking Science I
2 GRSC 636
Baking Science I Laboratory
3 GRSC 637
Baking Science II
1 GRSC 638
Baking Science II Laboratory
17
Office of Admissions
Kansas State University
119 Anderson Hall
919 Mid-Campus Drive North
Manhattan, KS 66506-0102
1-800-432-8270 (toll free) or
785-532-6250
k-state@k-state.edu
k-state.edu/admissions
Electives
Special electives
1 GRSC 201
0-3 GRSC 499
2 GRSC 500
2 GRSC 501
3 GRSC 540
1 GRSC 541
3 GRSC 560
4 GRSC 620
1-3 GRSC 691
1-2 GRSC 712
Fundamental Baking Calculations
Undergraduate Research in Grain Science
Milling Science I
Milling Science I Laboratory
Eng. Applications in Food/Grain Ind
Engineering applications in Food/
Grain Ind. Lab1
Elec./Grain Proc.
Extrusion Proc. Food and Feed
Faculty Led Study Abroad Vibrational Spectroscopic Analysis and Chemometrics
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ADA Coordinator is the Director of Employee Relations, charlott@k-state.edu, who
may be reached at 103 Edwards Hall, Kansas State University, Manhattan, Kansas
66506, (785) 532-6277.
2016