Course record FSC

FSC 433

Food Processing: Muscle Foods

Michigan State University

285 grades15 sections5 professors
Grades: 2011–2026
Flunk Score13/100
Needs work

Professors 5 of 5

Jason C Hofman 63 grades · 3 terms · 2016–2018 3.19GPA
42.9% A
38.1% B
15.9% C
3.2% D
0.0% F

63 letter grades · 3 sections · 2016–2018

Compare with the course
Hofman vs. the course average
A +2.9
B −2.6
C +0.1
D +0.7
F −1.1

Difference in percentage points.

0.0% withdrew · 0 of 63 enrolled.

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Andrea Jo Garmyn 67 grades · 3 terms · 2024–2026 3.13GPA
41.8% A
40.3% B
14.9% C
0.0% D
3.0% F

67 letter grades · 3 sections · 2024–2026

Compare with the course
Garmyn vs. the course average
A +1.8
B −0.4
C −0.9
D −2.5
F +1.9

Difference in percentage points.

1.5% withdrew · 1 of 68 enrolled.

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Andrea Jo Garmyn | Jongkyoo Kim 56 grades · 3 terms · 2021–2023 3.13GPA
35.7% A
50.0% B
10.7% C
1.8% D
1.8% F

56 letter grades · 4 sections · 2021–2023

Compare with the course
Kim vs. the course average
A −4.3
B +9.3
C −5.1
D −0.7
F +0.7

Difference in percentage points.

0.0% withdrew · 0 of 56 enrolled.

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Iksoon Kang 88 grades · 4 terms · 2011–2014 2.97GPA
33.0% A
40.9% B
21.6% C
4.5% D
0.0% F

88 letter grades · 4 sections · 2011–2014

Compare with the course
Kang vs. the course average
A −7.0
B +0.2
C +5.8
D +2.1
F −1.1

Difference in percentage points.

Each term against the course average
Fall 2011Fall 2014

0.0% withdrew · 0 of 88 enrolled.

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Toree Williams 11 grades · 1 term · 2020 · Limited sample 3.86GPA
90.9% A
9.1% B
0.0% C
0.0% D
0.0% F

11 letter grades · 1 section · 2020 · Limited sample

0.0% withdrew · 0 of 11 enrolled.

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