VM 827 taught by Patty Sue D Weber (Course & Instructor) - Grade Details
(with breakdown by semester)
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 / Patty Sue D Weber - All Semesters
Average Grade - 3.853
Median Grade - 4.0
Latest grades from Spring 2022
VM 827 / Patty Sue D Weber - Overview
| Semester | Grade Info | Number of Students |
|---|---|---|
| Spring 2019 | Average Grade - 4.000 Median Grade - 4.0 |
21 |
| Spring 2021 | Average Grade - 3.923 Median Grade - 4.0 |
26 |
| Spring 2022 | Average Grade - 3.619 Median Grade - 4.0 |
21 |
Back to Overview for VM 827 / Patty Sue D Weber
Spring 2022
Average Grade - 3.619
Median Grade - 4.0
Back to Overview for VM 827 / Patty Sue D Weber
Spring 2021
Average Grade - 3.923
Median Grade - 4.0
Back to Overview for VM 827 / Patty Sue D Weber
Spring 2019
Average Grade - 4.000
Median Grade - 4.0