Course record ANSC

ANSC 5405

Advanced Processed and Cured Meat Science

Texas Tech University

Grade distribution unavailable4 professors
Evaluations: 2003–2026
Flunk Score—
Not enough comparison data

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

Professors 4 of 4

Paul Broadway 9 median item responses 4.83Eval / 5
Overall4.83 / 5

9 median item responses

Scale 1–5
Course was organized5.00
Course assignments facilitated learning4.78
Opportunities to be successful in course4.89
Overall course helped learn required concepts/ skills4.89
Instructor helped to understand relevance of course content4.78
Instructors teaching methods helped to learn course content4.78
Instructor presented material in way that helped engage in course4.89
Instructor tailored instructions/ lessons to variety of perspectives4.67
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Chance Brooks 8 median item responses 4.62Eval / 5
Overall4.62 / 5

8 median item responses

Scale 1–5
Course was organized4.67
Course assignments facilitated learning4.61
Opportunities to be successful in course4.58
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Dale R. Woerner 4 median item responses 4.88Eval / 5
Overall4.88 / 5

4 median item responses

Scale 1–5
Course was organized4.00
Course assignments facilitated learning5.00
Opportunities to be successful in course5.00
Overall course helped learn required concepts/ skills5.00
Instructor helped to understand relevance of course content5.00
Instructors teaching methods helped to learn course content5.00
Instructor presented material in way that helped engage in course5.00
Instructor tailored instructions/ lessons to variety of perspectives5.00
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J Brooks 5 median item responses 4.70Eval / 5
Overall4.70 / 5

5 median item responses

Scale 1–5
Course was organized4.60
Course assignments facilitated learning4.76
Opportunities to be successful in course4.68
Overall course helped learn required concepts/ skills4.74
Instructor helped to understand relevance of course content4.76
Instructors teaching methods helped to learn course content4.59
Instructor presented material in way that helped engage in course4.78
Instructor tailored instructions/ lessons to variety of perspectives4.66
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