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HN 330

Quantity Food Production

Kinesiology and Nutrition

3 credit hoursUsually offered: Fall, Spring
Avg GPA
3.30
Easiness
3.40
Total regs
244

Grade Distribution

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

Avg GPA
3.30
A
41.4%
101
B
48.8%
119
C
8.6%
21
D
1.2%
3
F
0.0%
0
W
0.0%
0
A–F + W
244
Other outcomes
0
All registrations
244

Quick Insights

Avg GPA
3.30
Easiness
3.40
C or better
98.8%
Among A–F outcomes
D or better
100.0%
Among A–F outcomes
Withdrawal rate
0.0%
Among A–F and W outcomes
Most common grade
B
Letter grades only
Outcomes counted
244
A–F and W outcomes

HN 330 by Professor

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

#1
Lyles, Renea Michelle
3.39
RMP
2.2
17 reviews
Graded
103
Total regs
103
#2
Tribo, Jaime Ann
3.35
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Lyles, Renea Michelle

Top GPA signal with 103 grades.

Avg GPA 3.39Open profile →
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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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Methodology
RMP
NR
Graded
40
Total regs
40
#
Professor
Avg GPA
Student rating
Graded
Total regs
  • 1
    Lyles, Renea Michelle
    3.39
    2.2 (17)
    103
    103
  • 2
    Tribo, Jaime Ann
    3.35
    NR
    40
    40