Bonnye Lee Mason-Williams (Instructor) - Grade Details
(with breakdown by course)
Bonnye Lee Mason-Williams - All Courses
Average Grade - 3.726
Median Grade - 4.0
Latest grades from Summer 2024
Bonnye Lee Mason-Williams - Overview
| Course Number | Grade Info | Number of Students | Latest Grade Data | Breakdown |
|---|---|---|---|---|
| VM 810 | Average Grade - 3.862 Median Grade - 4.0 |
217 | Summer 2016 | |
| VM 811 | Average Grade - 3.658 Median Grade - 4.0 |
606 | Summer 2024 | |
| VM 834 | Average Grade - 3.713 Median Grade - 4.0 |
761 | Summer 2024 | |
| VM 826 | Average Grade - 3.683 Median Grade - 3.5 |
30 | Summer 2019 | |
| VM 337 | Average Grade - 3.904 Median Grade - 4.0 |
26 | Summer 2021 | |
| VM 814 | Average Grade - 3.929 Median Grade - 4.0 |
84 | Summer 2024 |
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VM 337 - Introduction to Foodborne Pathogens
Microbial classification, growth, genetics, epidemiology, transmission and ecology of major food and waterborne pathogens including bacteria, viruses, parasites, prions and protozoa.
Average Grade - 3.904
Median Grade - 4.0
Latest grades from Summer 2021
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VM 810 - Food Safety Introduction and Professional Management
Various food safety topics. Organizational, managerial, leadership and communication skills.
Average Grade - 3.862
Median Grade - 4.0
Latest grades from Summer 2016
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VM 811 - Evolution and Ecology of Foodborne Pathogens
Evolution of foodborne pathogens. Ecology of microbial organisms found in the food chain from introduction through human consumption.
Average Grade - 3.658
Median Grade - 4.0
Latest grades from Summer 2024
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VM 814 - Packaging for Food Safety
Current issues in packaging and food safety.
Average Grade - 3.929
Median Grade - 4.0
Latest grades from Summer 2024
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VM 826 - Creating a Food Safety Culture
Explores proven, evidence-based ways to change or strengthen the food safety culture of an organization and influence employee behavior.
Average Grade - 3.683
Median Grade - 3.5
Latest grades from Summer 2019
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VM 834 - Current Issues in Food Safety
Allergen control in the manufacturing setting, microbial control in the manufacturing setting, good manufacturing practices, ingredient safety, preventative control, produce food safety and other topics as needed.
Average Grade - 3.713
Median Grade - 4.0
Latest grades from Summer 2024
See detailed grade info for this course