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Global Campus

K-State Global Campus
1615 Anderson Avenue
Manhattan, KS 66502

785-532-5575
1-800-622-2578 (toll free)
global@k-state.edu

Office Hours:

Monday - Friday
8 a.m. - 5 p.m. CST

Extended Student Services Hours:

Thursday
8 a.m. - 7 p.m. CST

Janel Koons
Program Coordinator

Huseyin Dogan
304 Shellenberger

785-532-5321
hdogan@k-state.edu

Curriculum

In order to obtain a Minor in Bakery Science and Management, students must:

  • Complete the required courses with a cumulative GPA of at least 2.0.
  • Take a minimum of 11 credit hours from Kansas State plus a maximum of six transfer credits approved by the department for a total of 17 credit hours to complete the minor requirements.

Grain science majors cannot use courses required in their major as part of a bakery science minor.

GRSC 101 — Introduction to Grain Science and Industry 

This is an introductory course to grains and their processing/utilization in food and nonfood products, as well as exposure to career opportunities in grain and related industries.

GRSC 602 — Cereal Science

The characteristics of cereals, legumes, their components and their processing to foods.

GRSC 625 — Flour and Dough Testing

Physical and chemical methods used in evaluating wheat flour and doughs.

GRSC 635 — Baking Science I

Introduction to chemical and physical properties of flour and other principal ingredients used in production of yeast-leavened bakery foods. Study of major processing methods for making yeasted doughs such as breads, sweet goods, frozen dough, and partially baked goods. Examination of ingredient specifications role of quality control, keeping properties of bread products, and nutritional attributes of various types of breads.

GRSC 636 — Baking Science I Laboratory

A laboratory course to accompany Baking Science I (GRSC 635).  Laboratory exercises in theory and production of yeast-leavened baked products.

GRSC 637 — Baking Science II

Course includes study of physical, chemical, and functional properties of ingredients and processes used in production of bakery products, including cakes, cookies, doughnuts, breads and related products. Shelf-life control and packaging of baked products is also discussed. Total quality programs, specification programs and management of distribution and purchasing systems will also be included in lectures.

GRSC 638 — Baking Science II Laboratory

A laboratory course to accompany Baking Science II (GRSC 637). Exercises and experiments in production of chemically-leavened and yeast-leavened bakery foods including various cakes, cookies, doughnuts, bagels, icings, and fillings.

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Quick Facts

Degree: Minor
College: Agriculture
Credits: 17
Course delivery: Online

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