HNF 400 taught by Christine Henries-Zerbe (Course & Instructor) - Grade Details
(with breakdown by semester)
Course Title: Art and Science of Food Preparation
Course Description: Art and science of food preparation in relation to cost, health, dietary modification, and historical, regional, ethnic, and religious customs. Product evaluation using sensory techniques. Offered half of semester.
HNF 400 / Christine Henries-Zerbe - All Semesters
Average Grade - 3.918
Median Grade - 4.0
Latest grades from Spring 2020
HNF 400 / Christine Henries-Zerbe - Overview
| Semester | Grade Info | Number of Students |
|---|---|---|
| Spring 2017 | Average Grade - 3.978 Median Grade - 4.0 |
67 |
| Spring 2018 | Average Grade - 3.920 Median Grade - 4.0 |
56 |
| Spring 2019 | Average Grade - 3.930 Median Grade - 4.0 |
43 |
| Spring 2020 | Average Grade - 3.823 Median Grade - 4.0 |
48 |
Back to Overview for HNF 400 / Christine Henries-Zerbe
Spring 2020
Average Grade - 3.823
Median Grade - 4.0
Back to Overview for HNF 400 / Christine Henries-Zerbe
Spring 2019
Average Grade - 3.930
Median Grade - 4.0
Back to Overview for HNF 400 / Christine Henries-Zerbe
Spring 2018
Average Grade - 3.920
Median Grade - 4.0
Back to Overview for HNF 400 / Christine Henries-Zerbe
Spring 2017
Average Grade - 3.978
Median Grade - 4.0