Christine Henries-Zerbe (Instructor) - Grade Details
(with breakdown by course)
Christine Henries-Zerbe - All Courses
Average Grade - 3.716
Median Grade - 4.0
Latest grades from Spring 2025
Christine Henries-Zerbe - Overview
| Course Number | Grade Info | Number of Students | Latest Grade Data | Breakdown |
|---|---|---|---|---|
| HNF 150 | Average Grade - 3.151 Median Grade - 3.5 |
196 | Summer 2022 | |
| HNF 300 | Average Grade - 3.749 Median Grade - 4.0 |
494 | Spring 2025 | |
| HNF 400 | Average Grade - 3.918 Median Grade - 4.0 |
214 | Spring 2020 | |
| HNF 440 | Average Grade - 3.741 Median Grade - 4.0 |
447 | Fall 2024 | |
| HNF 446 | Average Grade - 3.887 Median Grade - 4.0 |
237 | Spring 2025 |
Back to Overview for Christine Henries-Zerbe
HNF 150 - Introduction to Human Nutrition
Nutrient function and metabolism. Food and nutrients in health and disease. Socioeconomic and environmental influences on food and health. Incorporation of healthy food choices into daily living.
Average Grade - 3.151
Median Grade - 3.5
Latest grades from Summer 2022
See detailed grade info for this course
Back to Overview for Christine Henries-Zerbe
HNF 300 - Experimental Approaches to Foods
Effects of preparation methods and ingredient substitutions on chemical and physical properties of food constituents. Effects of changes in chemical and physical properties on functional and sensory attributes of foods.
Average Grade - 3.749
Median Grade - 4.0
Latest grades from Spring 2025
See detailed grade info for this course
Back to Overview for Christine Henries-Zerbe
HNF 400 - Art and Science of Food Preparation
Art and science of food preparation in relation to cost, health, dietary modification, and historical, regional, ethnic, and religious customs. Product evaluation using sensory techniques. Offered half of semester.
Average Grade - 3.918
Median Grade - 4.0
Latest grades from Spring 2020
See detailed grade info for this course
Back to Overview for Christine Henries-Zerbe
HNF 440 - Foodservice Operations
Principles, processes and control strategies in foodservice operations. Menu planning, procurement, and on-premise storage and issuance. Purchasing, ethics, production, safety and sanitation.
Average Grade - 3.741
Median Grade - 4.0
Latest grades from Fall 2024
See detailed grade info for this course
Back to Overview for Christine Henries-Zerbe
HNF 446 - Applied Culinary Nutrition
Person-centered approach to dining through food selection, culinary preparation techniques, menu extension planning, food safety, and quality assurance. Offered half of semester.
Average Grade - 3.887
Median Grade - 4.0
Latest grades from Spring 2025
See detailed grade info for this course