Starch and Grain Science: Rice, Legumes, and Ancient Grains

Starch and Grain Science: Rice, Legumes, and Ancient Grains is an original Mai Studies programme in advanced culinary & pastry sciences. Over 4 weeks and roughly 24 guided hours you work through recorded classes, written notes, practical activities, knowledge checks and assessed tasks marked against a published rubric with an 80% pass mark. All material is written in-house. Mai Studies is independent: no official examination content, question bank, recording or branding from any certification body is reproduced, and completion leads to a Mai Studies completion certificate rather than a regulated or accredited qualification.

4 weeks 24 guided hours Intermediate

Join membership to study

Included with Mai Studies membership at no extra cost. Fee waivers are available through scholarships and open access.

Starch and Grain Science: Rice, Legumes, and Ancient Grains course artwork

What you will achieve

Explain the core principles of starch and grain science: rice, legumes, and ancient grains in plain language
Apply the methods safely and correctly to realistic scenarios
Produce a documented portfolio piece assessed against a published rubric
Plan your next steps in starch and grain cookery science

Entry guidance

— Comfortable with beginner-level starch and grain cookery science
— Willingness to complete weekly practical work

Original Mai Studies learning material. This is a professional completion programme, not a regulated qualification or university accreditation.

Programme syllabus

3 applied modules

Foundations of Starch and Grain Science: Rice, Legumes, and Ancient Grains

Core concepts, vocabulary and working environment for starch and grain science: rice, legumes, and ancient grains.

Applied practice in Starch and Grain Science: Rice, Legumes, and Ancient Grains

Hands-on work that turns theory into a repeatable method for starch and grain cookery science.

Portfolio project, assessment and next steps

Produce assessed evidence of your capability and plan the study that follows this programme.