Course record NS

NS 5355

Culinary Medicine

Grade distribution unavailable1 professor

Evaluations: 2024–2026

Flunk Score—

Not enough comparison data

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

Student evaluations

4.76 / 5 School avg. 4.35

9 median item responses

Compared with the school, highest difference first.

Opportunities to be successful in course+0.55

Instructors teaching methods helped to learn course content+0.46

Instructor tailored instructions/ lessons to variety of perspectives+0.46

Course assignments facilitated learning+0.43

Course was organized+0.43

Instructor presented material in way that helped engage in course+0.37

Instructor helped to understand relevance of course content+0.33

Overall course helped learn required concepts/ skills+0.19

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	4.75	4.31	+0.43
Course assignments facilitated learning	4.78	4.34	+0.43
Opportunities to be successful in course	4.81	4.26	+0.55
Overall course helped learn required concepts/ skills	4.59	4.40	+0.19
Instructor helped to understand relevance of course content	4.79	4.46	+0.33
Instructors teaching methods helped to learn course content	4.81	4.35	+0.46
Instructor presented material in way that helped engage in course	4.83	4.46	+0.37
Instructor tailored instructions/ lessons to variety of perspectives	4.69	4.23	+0.46

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