Professor record ANSC
J Brooks
1 section10 courses
Grades: Dates unavailableEvaluations: 2003–2024
Flunk Score—
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Courses taught
10 coursesSort
ANSC 1401 General Animal Science 31 median item responses 3.52Eval / 5
Overall3.52 / 5
31 median item responses
Scale 1–5
Course was organized3.23
Course assignments facilitated learning3.32
Opportunities to be successful in course3.35
Overall course helped learn required concepts/ skills4.00
Instructor helped to understand relevance of course content3.70
Instructors teaching methods helped to learn course content3.39
Instructor presented material in way that helped engage in course4.13
Instructor tailored instructions/ lessons to variety of perspectives3.06
ANSC 2202 Principles of Anatomy of Domestic Animals 38 median item responses 4.25Eval / 5
Overall4.25 / 5
38 median item responses
Scale 1–5
Course was organized4.29
Course assignments facilitated learning4.41
Opportunities to be successful in course4.40
Overall course helped learn required concepts/ skills4.27
Instructor helped to understand relevance of course content4.22
Instructors teaching methods helped to learn course content4.11
Instructor presented material in way that helped engage in course4.30
Instructor tailored instructions/ lessons to variety of perspectives4.03
ANSC 3100 Animal Science Seminar 38 median item responses 4.28Eval / 5
Overall4.28 / 5
38 median item responses
Scale 1–5
Course was organized4.26
Course assignments facilitated learning4.29
Opportunities to be successful in course4.47
Overall course helped learn required concepts/ skills4.32
Instructor helped to understand relevance of course content4.43
Instructors teaching methods helped to learn course content4.16
Instructor presented material in way that helped engage in course3.95
Instructor tailored instructions/ lessons to variety of perspectives4.38
ANSC 3403 Selection, Care, Processing, and Cooking of Meats 1 section · Limited sample 3.02GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall4.54 / 5
43 median item responses
Scale 1–5
Course was organized4.51
Course assignments facilitated learning4.61
Opportunities to be successful in course4.55
Overall course helped learn required concepts/ skills4.54
Instructor helped to understand relevance of course content4.63
Instructors teaching methods helped to learn course content4.46
Instructor presented material in way that helped engage in course4.56
Instructor tailored instructions/ lessons to variety of perspectives4.49
ANSC 4000 Internship 1 median item responses 5.00Eval / 5
Overall5.00 / 5
1 median item responses
Scale 1–5
Course was organized5.00
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
ANSC 4404 Processed and Cured Meat Science 5 median item responses 4.77Eval / 5
Overall4.77 / 5
5 median item responses
Scale 1–5
Course was organized4.64
Course assignments facilitated learning4.88
Opportunities to be successful in course4.78
Overall course helped learn required concepts/ skills4.82
Instructor helped to understand relevance of course content4.78
Instructors teaching methods helped to learn course content4.74
Instructor presented material in way that helped engage in course4.84
Instructor tailored instructions/ lessons to variety of perspectives4.72
ANSC 5100 Seminar 12 median item responses 4.86Eval / 5
Overall4.86 / 5
12 median item responses
Scale 1–5
Course was organized4.74
Course assignments facilitated learning4.86
Opportunities to be successful in course4.82
Overall course helped learn required concepts/ skills4.86
Instructor helped to understand relevance of course content4.91
Instructors teaching methods helped to learn course content4.91
Instructor presented material in way that helped engage in course4.86
Instructor tailored instructions/ lessons to variety of perspectives4.91
ANSC 5405 Advanced Processed and Cured Meat Science 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
FDSC 3100 Food Science Seminar 2 median item responses 4.00Eval / 5
Overall4.00 / 5
2 median item responses
Scale 1–5
Course was organized5.00
Course assignments facilitated learning4.50
Opportunities to be successful in course4.00
Overall course helped learn required concepts/ skills3.50
Instructor helped to understand relevance of course content4.50
Instructors teaching methods helped to learn course content3.50
Instructor presented material in way that helped engage in course3.50
Instructor tailored instructions/ lessons to variety of perspectives3.50
TSI 0304 Literacy 24 median item responses 3.81Eval / 5
Overall3.81 / 5
24 median item responses
Scale 1–5
Course was organized3.79
Course assignments facilitated learning3.98
Opportunities to be successful in course3.67
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