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 - 3.783
Median Grade - 4.0
Latest grades from Spring 2026
VM 827 - Overview
| Instructor | Grade Info | Number of Students | Latest Grade Data | Breakdown |
|---|---|---|---|---|
| Heather M Ricks | Average Grade - 3.573 Median Grade - 4.0 |
63 | Spring 2026 | |
| Jeannine Patricia Schweihofer | Average Grade - 3.787 Median Grade - 4.0 |
47 | Spring 2022 | |
| Leslie D Bourquin | Average Grade - 3.891 Median Grade - 4.0 |
78 | Spring 2018 | |
| Patty Sue D Weber | Average Grade - 3.681 Median Grade - 4.0 |
84 | Spring 2026 |
Heather M Ricks
Average Grade - 3.573
Median Grade - 4.0
Latest grades from Spring 2026
See detailed grade info for this instructor
Jeannine Patricia Schweihofer
Average Grade - 3.787
Median Grade - 4.0
Latest grades from Spring 2022
See detailed grade info for this instructor
Leslie D Bourquin
Average Grade - 3.891
Median Grade - 4.0
Latest grades from Spring 2018
See detailed grade info for this instructor
Patty Sue D Weber
Average Grade - 3.681
Median Grade - 4.0
Latest grades from Spring 2026
See detailed grade info for this instructor