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HN 203

Culture and Food Lab

Kinesiology and Nutrition

2 credit hoursUsually offered: Fall, Spring
Avg GPA
3.43
Easiness
3.70
Total regs
193

Grade Distribution

Spring 2022–Spring 2026 · Percentages use A–F and W outcomes

Avg GPA
3.43
A
65.3%
126
B
22.8%
44
C
5.2%
10
D
3.1%
6
F
1.6%
3
W
2.1%
4
A–F + W
193
Other outcomes
0
All registrations
193

Quick Insights

Avg GPA
3.43
Easiness
3.70
C or better
95.2%
Among A–F outcomes
D or better
98.4%
Among A–F outcomes
Withdrawal rate
2.1%
Among A–F and W outcomes
Most common grade
A
Letter grades only
Outcomes counted
193
A–F and W outcomes

HN 203 by Professor

Ranked by historical GPA for 2024SP–2026SP · A–F outcomes only · minimum 20 graded outcomes

#1
Lyles, Renea Michelle
3.47
RMP
2.2
17 reviews
Graded
107
Total regs
110
#
Professor
Avg GPA
Student rating
Graded
Total regs
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Lyles, Renea Michelle

Top GPA signal with 107 grades.

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About This Class

Practical application of accurately preparing, presenting, and modifying cultural specific foods. Course Information: Recommended background: Credit or concurrent registration in HN 202 .

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Methodology
1
Lyles, Renea Michelle
3.47
2.2 (17)
107
110