Class Dates
08/21/2023 to 12/08/2023
Delivered By
Online Asynchronous
Aaron Clanton
Meeting Times
Meets by Appt
Meeting Location
Distance Education

Baking Science I

GRSC 635 - Class Number: 14410


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.


  • Instructor Aaron Clanton's permission is required after 08/28/2023.

Student Requirements:

  • Internet access


  • BIOCH 265 or CHM 350 and 351.
  • Recommended prerequisites: PHYS 113, MATH 205, and BIOL 455.

Enrollment Dates
03/20/2023 to 08/21/2023
Enrollment Limit

Credit/Tuition Options

Credit Option Hours

Enrollments received on or after the first day of class may be assessed a $65 special handling fee.

Courses in Kansas State University’s new tuition and fees structure charge by program type — campus-based or online — versus by individual course delivery format. Tuition and fees rates are available at