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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
170

Grade Distribution

Based on all available term-level grade data for this course

Avg GPA
3.43
A
63.5%
108
B
25.3%
43
C
4.7%
8
D
3.5%
6
F
1.8%
3
W
1.2%
2
Visual total
170
Other
0
Total regs
170

Quick Insights

Avg GPA
3.43
Easiness
3.70
Pass rate
97.1%
Using A, B, C, D as passing
Withdrawal rate
1.2%
Based on visible distribution
Most common grade
A
Students counted
170
A through F plus W

HN 203 by Professor

Ranked highest to lowest GPA — using A, B, C, D, and F outcomes only

#1
Lyles, Renea Michelle
3.40
RMP
2.2
Graded
86
Total regs
87
#
Professor
Avg GPA
RMP
Graded
Total regs
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Lyles, Renea Michelle

Top GPA signal with 86 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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1
Lyles, Renea Michelle
3.40
2.2
86
87