FSC 433 (Course) - Grade Details
(with breakdown by instructor)
Course Title: Food Processing: Muscle Foods
Course Description: Manufacturing practices and principles of fresh, frozen, and cured meats and fish. Processed products from muscle foods. Product formulation and quality control.
This is an interdepartmental course. Equivalent Course: ANS 433
FSC 433 - All Instructors
Average Grade - 3.115
Median Grade - 3.5
Latest grades from Spring 2024
FSC 433 - Overview
| Instructor | Grade Info | Number of Students | Latest Grade Data | Breakdown |
|---|---|---|---|---|
| Iksoon Kang | Average Grade - 2.966 Median Grade - 3.0 |
88 | Fall 2014 | |
| Jason C Hofman | Average Grade - 3.190 Median Grade - 3.5 |
64 | Spring 2018 | |
| Toree WIlliams | Average Grade - 3.864 Median Grade - 4.0 |
11 | Spring 2020 | |
| Andrea Jo Garmyn | Average Grade - 3.116 Median Grade - 3.5 |
78 | Spring 2024 | |
| Jongkyoo Kim | Average Grade - 3.125 Median Grade - 3.0 |
61 | Spring 2023 |
Andrea Jo Garmyn
Average Grade - 3.116
Median Grade - 3.5
Latest grades from Spring 2024
See detailed grade info for this instructor
Iksoon Kang
Average Grade - 2.966
Median Grade - 3.0
Latest grades from Fall 2014
See detailed grade info for this instructor
Jason C Hofman
Average Grade - 3.190
Median Grade - 3.5
Latest grades from Spring 2018
See detailed grade info for this instructor
Jongkyoo Kim
Average Grade - 3.125
Median Grade - 3.0
Latest grades from Spring 2023
See detailed grade info for this instructor
Toree WIlliams
Average Grade - 3.864
Median Grade - 4.0
Latest grades from Spring 2020
See detailed grade info for this instructor