Allan Lewis Sherwin (Instructor) - Grade Details
(with breakdown by course)
Allan Lewis Sherwin - All Courses
Average Grade - 3.172
Median Grade - 3.5
Latest grades from Spring 2022
Allan Lewis Sherwin - Overview
| Course Number | Grade Info | Number of Students | Latest Grade Data | Breakdown |
|---|---|---|---|---|
| HB 345 | Average Grade - 2.991 Median Grade - 3.0 |
1920 | Spring 2022 | |
| HB 345L | Average Grade - 3.477 Median Grade - 4.0 |
1242 | Spring 2018 | |
| HB 485 | Average Grade - 3.118 Median Grade - 3.0 |
1579 | Spring 2022 | |
| HB 841 | Average Grade - 3.856 Median Grade - 4.0 |
90 | Fall 2017 | |
| HB 411 | Average Grade - 3.028 Median Grade - 3.5 |
98 | Spring 2021 |
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HB 345 - Hospitality Food Production Systems
Organization of food and beverage operations. Product knowledge, especially purchasing, storing, preparing and production in food service operations. Menu development and recipe management.
Average Grade - 2.991
Median Grade - 3.0
Latest grades from Spring 2022
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HB 345L - Hospitality Food Production Systems Lab
Practical applications of organization in food and beverage operations. Product knowledge, especially purchasing, storing, preparing, and production in food service operations. Menu development and recipe management.
Average Grade - 3.477
Median Grade - 4.0
Latest grades from Spring 2018
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HB 411 - Hospitality Beverages
Geographical origins of beverages, beverage production, quality assessment, matching beverages with food, health, and social considerations. Evaluation and selection of hospitality beverages. Service procedures. Industry statistics and trends.
Average Grade - 3.028
Median Grade - 3.5
Latest grades from Spring 2021
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HB 485 - Hospitality Foodservice Operations
Beverage management and dining room service. Guest relations and current management topics. Emphasis on foodservice team projects.
Average Grade - 3.118
Median Grade - 3.0
Latest grades from Spring 2022
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HB 841 - Contemporary Trends in Cuisine and Culture
Contemporary trends in cuisine and culture from the perspectives of global impact on food safety, food marketing and distribution, food production and the cross cultural adaptation of cuisines throughout the world
Average Grade - 3.856
Median Grade - 4.0
Latest grades from Fall 2017
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