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HN 330

Quantity Food Production

Kinesiology and Nutrition

3 credit hoursUsually offered: Fall, Spring
Avg GPA
3.29
Easiness
3.30
Total regs
204

Grade Distribution

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

Avg GPA
3.29
A
41.2%
84
B
48.5%
99
C
8.8%
18
D
1.5%
3
F
0.0%
0
W
0.0%
0
Visual total
204
Other
0
Total regs
204

Quick Insights

Avg GPA
3.29
Easiness
3.30
Pass rate
100.0%
Using A, B, C, D as passing
Withdrawal rate
0.0%
Based on visible distribution
Most common grade
B
Students counted
204
A through F plus W

HN 330 by Professor

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

#1
Lyles, Renea Michelle
3.39
RMP
2.2
Graded
103
Total regs
103
#
Professor
Avg GPA
RMP
Graded
Total regs
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Lyles, Renea Michelle

Top GPA signal with 103 grades.

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About This Class

Lecture/discussion on kitchen layout and design, menu planning, food procurement, storage, production and service. Course Information: Field trips required at a nominal fee. Prerequisite(s): HN 110 ; or approval of the department.

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1
Lyles, Renea Michelle
3.39
2.2
103
103