HNF 446 taught by Christine Henries-Zerbe (Course & Instructor) - Grade Details
(with breakdown by semester)
Course Title: Applied Culinary Nutrition
Course Description: Person-centered approach to dining through food selection, culinary preparation techniques, menu extension planning, food safety, and quality assurance. Offered half of semester.
HNF 446 / Christine Henries-Zerbe - All Semesters
Average Grade - 3.893
Median Grade - 4.0
Latest grades from Spring 2024
HNF 446 / Christine Henries-Zerbe - Overview
| Semester | Grade Info | Number of Students |
|---|---|---|
| Spring 2021 | Average Grade - 3.969 Median Grade - 4.0 |
51 |
| Spring 2022 | Average Grade - 3.820 Median Grade - 4.0 |
64 |
| Spring 2023 | Average Grade - 3.878 Median Grade - 4.0 |
45 |
| Spring 2024 | Average Grade - 3.948 Median Grade - 4.0 |
29 |
Back to Overview for HNF 446 / Christine Henries-Zerbe
Spring 2024
Average Grade - 3.948
Median Grade - 4.0
Back to Overview for HNF 446 / Christine Henries-Zerbe
Spring 2023
Average Grade - 3.878
Median Grade - 4.0
Back to Overview for HNF 446 / Christine Henries-Zerbe
Spring 2022
Average Grade - 3.820
Median Grade - 4.0
Back to Overview for HNF 446 / Christine Henries-Zerbe
Spring 2021
Average Grade - 3.969
Median Grade - 4.0