VM 827 (Course) - Grade Details
(with breakdown by instructor)
Course Title: Food Safety Modernization Act and Hazard Analysis and Critical Control Point Systems
Course Description: Food safety requirements for food establishments subject to the Food Safety Modernization Act. Food safety management systems, with a focus on the Hazard Analysis and Critical Control Points (HACCP) Approach.
VM 827 - All Instructors
Average Grade - 3.873
Median Grade - 4.0
Latest grades from Spring 2022
VM 827 - Overview
| Instructor | Grade Info | Number of Students | Latest Grade Data | Breakdown |
|---|---|---|---|---|
| Leslie D Bourquin | Average Grade - 3.891 Median Grade - 4.0 |
78 | Spring 2018 | |
| Patty Sue D Weber | Average Grade - 3.853 Median Grade - 4.0 |
68 | Spring 2022 | |
| Heather M Ricks | Average Grade - 3.787 Median Grade - 4.0 |
47 | Spring 2022 | |
| Jeannine Patricia Schweihofer | Average Grade - 3.787 Median Grade - 4.0 |
47 | Spring 2022 |
Heather M Ricks
Average Grade - 3.787
Median Grade - 4.0
Latest grades from Spring 2022
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Jeannine Patricia Schweihofer
Average Grade - 3.787
Median Grade - 4.0
Latest grades from Spring 2022
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Leslie D Bourquin
Average Grade - 3.891
Median Grade - 4.0
Latest grades from Spring 2018
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Patty Sue D Weber
Average Grade - 3.853
Median Grade - 4.0
Latest grades from Spring 2022
See detailed grade info for this instructor