Course record NS
NS 2380
Cultural Aspects of Food
2 sections9 professors
Grades: Dates unavailableEvaluations: 2014–2026
Flunk Score74/100
Strong
Student evaluations
4.50 / 5
School avg. 4.35
9 records · item-response medians stored per record
How the ratings compare
Compared with the school, highest difference first.
Instructor tailored instructions/ lessons to variety of perspectives+0.23
Opportunities to be successful in course+0.21
Instructors teaching methods helped to learn course content+0.20
Course assignments facilitated learning+0.17
Course was organized+0.15
Instructor presented material in way that helped engage in course+0.04
Instructor helped to understand relevance of course content+0.04
Overall course helped learn required concepts/ skills−0.03
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 9 rated professors · A signal, not a grade
| Question | Record | School | Difference |
|---|---|---|---|
| Course was organized | 4.46 | 4.31 | +0.15 |
| Course assignments facilitated learning | 4.51 | 4.34 | +0.17 |
| Opportunities to be successful in course | 4.47 | 4.26 | +0.21 |
| Overall course helped learn required concepts/ skills | 4.37 | 4.40 | −0.03 |
| Instructor helped to understand relevance of course content | 4.50 | 4.46 | +0.04 |
| Instructors teaching methods helped to learn course content | 4.55 | 4.35 | +0.20 |
| Instructor presented material in way that helped engage in course | 4.50 | 4.46 | +0.04 |
| Instructor tailored instructions/ lessons to variety of perspectives | 4.46 | 4.23 | +0.23 |
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