BAKERY SCIENCE AND MANAGEMENT CURRICULUM GUIDE
KSU Department of Grain Science & Industry
(2013 GUIDE)
Production Management Option
1st
BIOL 198
ECON 110
ENGL 100
GRSC 100
GRSC 101
Semester
Internship
Basic Nutrition
Mgmt Concepts
Mgmt Apps
Business Elective
Specialization Elect
Freshman
4
CHM 210
3
COMM 106
3
ENGL 200
1
GRSC 150
3
GRSC 151
MATH 205
14
Sophomore
3
ACCTG 231
BIOCH 265
3
or
4
CHM 350
4
and
4
CHM 351
3
BIOL 455
GRSC 310
PHYS 114
18
Junior
3
FDSCI 305
GRSC 601
3
GRSC 637
3
GRSC 638
1
GRSC 651
3
2
2
14
Senior
2
GRSC 540
3
GRSC 541
3
GRSC 601
3
GRSC 625
3
GRSC 670
3
TOTAL
17
Prin. of Biology
Macro Economics
Expo Writing I
GSI Orientation
Intro to GSI
TOTAL
AGEC 120
or
ECON 120
CHM 230
GRSC 210
PHYS 113
STAT 325
Ag Econ & Ag Bus
Micro Econ
Chem II
CAD Flow Sheets
Gen. Physics I
Intro to Statistics
TOTAL
AGCOM 400
or
ENGL 516
FDSCI 600
FDSCI 601
GRSC 602
GRSC 635
GRSC 636
GRSC 591
HN 132
MANGT 420
GRSC 630
2nd
Ag Bus Comm
Written Comm
Food Micro
Food Micro Lab
Cereal Sci.
Baking Sci. I
Baking Sci. I Lab
TOTAL
Cereal Chemistry Option
1st
Semester
Chem I
Public Speaking
Expo Writing II
Prin of Milling
Prin of Milling Lab
Gen. Calc & Lin. Algeb
TOTAL
4
3
3
2
1
3
16
Acct. Busi. Ops
Biochem
3
5
Gen Organic Chem
3
Gen Organic Chem Lab
Gen. Microbiology
Materials Handling
Gen. Physics II
TOTAL
Food Processing
AIB Practicum-I
Baking Sci. II
Baking Sci. II Lab
Food/Feed Prod
Business Elective
2
4
3
4
19
3
1
3
1
4
3
TOTAL
15
Eng. Apps in Food
Eng. Apps Lab
AIB Practicum-II
Flour & Dough Testing
Bakery Layout
Business Elective
Free Elective
TOTAL
3
1
1
3
1
3
3
15
Semester
Freshman
BIOL 198
Prin. of Biology
4
CHM 230
CHM 210
Chem I
4
ECON 110
COMM 105 Public Speaking
2
ENGL 100
GRSC 100
GSI Orientation
1
GRSC 150
GRSC 101
Intro to GRSC
3
GRSC 151
MATH 220
TOTAL
14
Sophomore
BIOL 455
Gen. Micro
4
ACCTG 231
CHM 531
Organic Chem I
3
BIOCH 521
ENGL 200
Expos. II
3
BIOCH 522
MATH 221
Analy Geo & Cal II
4
CHM 532
Free Electives
3
GRSC 310
STAT 325
TOTAL
17
Junior
CHM 550
Organic Chem II
3
GRSC 601*
FDSCI 600
Food Micro
3
GRSC 625
FDSCI 601
Food Micro Lab
1
GRSC 637
GRSC 602
Cereal Sci.
3
GRSC 638
GRSC 635
Baking Sci. I
2
PHYS 213
GRSC 636
Baking Sci. I Lab
2
Specialization Elect
3
TOTAL
17
Senior
AGCOM 400 Ag Bus Comm
3
CHM 500
or
FDSCI 501
ENGL 516
Written Comm
3
GRSC 601*
FDSCI 727
Chem Methods Food
2
GRSC 651
GRSC 591
Internship
2
GRSC 670
HN 132
Basic Nutrition
3
PHYS 214
Eng. Physics II
5
TOTAL
15
2nd Semester
Chem II
Macro Economics
Expos Writing
Prin of Milling
Prin of Milling Lab
Analy Geo & Cal I
TOTAL
4
3
3
2
1
4
17
Acct. Bus. Ops
Gen. Biochemistry
Gen. Biochem. Lab
Organic Chem I Lab
Materials Handling
Statistics
TOTAL
3
3
2
2
3
3
16
AIB Practicum-I
Flour and Dough
Baking Sci. II
Baking Sci. II Lab
Eng. Physics I
Specialization Elect
1
3
3
1
5
3
TOTAL
16
Gen. Phys Chem
Food Chemistry
AIB Practicum-II
Food/Feed Prod
Bakery Layout
Social Sci Elect
Specialization Elect
TOTAL
3
3
1
4
1
3
1
16
Minimum of 128 credits required for graduation
* January intersession: One week training at AIB
Has to be taken twice (in junior and senior year).
Minimum of 128 credits required for graduation.
Specialization and Business Electives are on the back
2/9/2016
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 must also 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.
Specialization Electives:
GRSC 201
GRSC 499
GRSC 500
GRSC 501
GRSC 540
GRSC 541
GRSC 560
GRSC 620
GRSC 691
GRSC 712
GRSC 713
GRSC 745
LEAD 212
FDSCI 690
Fundamental Baking Calculations
Undergraduate Research in Grain Science
Milling Science I
Milling Science I Laboratory
Engineering applications in Food/Grain Ind.
Engineering applications in Food/Grain Ind. Lab
Elec./Grain Proc.
Extrusion Proc. Fd & Fd
Faculty Led Study Abroad
Vibrational Spectroscopic Analysis and Chemometrics
Contemporary Chromatographic Analysis of Food
Fund. of Bio-processing
Intro to Lead concepts
Principles of HACCP
1
0-3
2
2
3
1
3
4
1-3
1-2
1
3
2
2
Bakery Science MINOR:
Grain science (MSM and FSM) majors cannot use courses required in their
major as part of a bakery science minor.
GRSC 101
GRSC 602
GRSC 625
GRSC 635
GRSC 636
GRSC 637
GRSC 638
Introduction to Grain Science and Industry
Cereal Science
Flour and Dough Testing
Baking Science I
Baking Science I Laboratory
Baking Science II
Baking Science II Laboratory
TOTAL
3
3
3
2
2
3
1
17 credits
Business Electives, Production Management Option
(9 hrs required):
ACCTG 241
ACCTG 331
AGEC 500
AGEC 515
FINAN 450
IMSE 501
MANGT 300
MANGT 530
MKTG 400
MKTG 542
Acct. for Invest & Fin
Proc. And Controls
Production Economics
Food & Agric Bus Mktg
Intro to Finance
Industrial Management
Intro to TQM
Industrial Relations
Marketing
Professional Selling
3
4
3
3
3
3
1
3
3
3
KSU Department of Grain Science and Industry  201 Shellenberger Hall  Manhattan, KS 66506  785-532-6161 Toll free 800-355-5531