Course record ANSC

ANSC 1404

The Meat We Eat - Introduction to Meat Production, Selection and Meat-Eating

Grade distribution unavailable1 professor

Evaluations: 2020–2026

Flunk Score—

Not enough comparison data

This course does not have a reliable within-school grade or evaluation comparison yet.

Student evaluations

4.30 / 5 School avg. 4.35

12 median item responses

Compared with the school, highest difference first.

Opportunities to be successful in course+0.23

Course assignments facilitated learning+0.06

Instructor tailored instructions/ lessons to variety of perspectives−0.01

Course was organized−0.02

Instructors teaching methods helped to learn course content−0.09

Overall course helped learn required concepts/ skills−0.10

Instructor helped to understand relevance of course content−0.17

Instructor presented material in way that helped engage in course−0.33

Left: below school averageRight: above school average

0 = school average for each question. +0.50 means half a point above it on the 1–5 rating scale.

View exact values

TTU HB2504 (8-item) · across 1 rated professor · A signal, not a grade

Means on a 1–5 scale. Response totals above describe the combined record, not each question.
Question	Record	School	Difference
Course was organized	4.29	4.31	−0.02
Course assignments facilitated learning	4.40	4.34	+0.06
Opportunities to be successful in course	4.49	4.26	+0.23
Overall course helped learn required concepts/ skills	4.31	4.40	−0.10
Instructor helped to understand relevance of course content	4.29	4.46	−0.17
Instructors teaching methods helped to learn course content	4.27	4.35	−0.09
Instructor presented material in way that helped engage in course	4.13	4.46	−0.33
Instructor tailored instructions/ lessons to variety of perspectives	4.22	4.23	−0.01

Find a course or professor

Search helper · Uses this school’s records. Try “compare ECON 101” or a professor’s name.