Professor record
Jerrad Frank Legako
Grade distribution unavailable12 courses
Evaluations: 2009–2024
Flunk Score—
Not enough comparison dataThis record does not have a reliable within-school grade or evaluation comparison yet.
Courses taught
12 coursesANSC 3403 Selection, Care, Processing, and Cooking of Meats 18 median item responses 4.33Eval / 5
Overall4.33 / 5
18 median item responses
Scale 1–5
Course was organized4.30
Course assignments facilitated learning4.32
Opportunities to be successful in course4.13
Overall course helped learn required concepts/ skills4.38
Instructor helped to understand relevance of course content4.32
Instructors teaching methods helped to learn course content4.35
Instructor presented material in way that helped engage in course4.53
Instructor tailored instructions/ lessons to variety of perspectives4.32
ANSC 3404 Consumer Selection And Utilization Of Meat Products 72 median item responses 4.49Eval / 5
Overall4.49 / 5
72 median item responses
Scale 1–5
Course was organized4.49
Course assignments facilitated learning4.44
Opportunities to be successful in course4.31
Overall course helped learn required concepts/ skills4.56
Instructor helped to understand relevance of course content4.60
Instructors teaching methods helped to learn course content4.45
Instructor presented material in way that helped engage in course4.63
Instructor tailored instructions/ lessons to variety of perspectives4.44
ANSC 5304 Growth and Development 8 median item responses 4.90Eval / 5
Overall4.90 / 5
8 median item responses
Scale 1–5
Course was organized4.94
Course assignments facilitated learning4.94
Opportunities to be successful in course4.82
ANSC 5401 Experimental Techniques in Meat Chemistry and Muscle Biology 3 median item responses 4.23Eval / 5
Overall4.23 / 5
3 median item responses
Scale 1–5
Course was organized4.34
Course assignments facilitated learning4.57
Opportunities to be successful in course4.59
Overall course helped learn required concepts/ skills4.00
Instructor helped to understand relevance of course content4.00
Instructors teaching methods helped to learn course content4.33
Instructor presented material in way that helped engage in course4.00
Instructor tailored instructions/ lessons to variety of perspectives4.00
FDSC 2302 Elementary Analysis Of Foods 4 median item responses 4.50Eval / 5
Overall4.50 / 5
4 median item responses
Scale 1–5
Course was organized4.50
Course assignments facilitated learning4.50
Opportunities to be successful in course4.50
FDSC 3302 12 median item responses 4.28Eval / 5
Overall4.28 / 5
12 median item responses
Scale 1–5
Course was organized4.25
Course assignments facilitated learning4.17
Opportunities to be successful in course4.42
FDSC 4303 Food Chemistry 14 median item responses 4.35Eval / 5
Overall4.35 / 5
14 median item responses
Scale 1–5
Course was organized4.08
Course assignments facilitated learning4.52
Opportunities to be successful in course4.45
FDSC 4402 Food Analysis 6 median item responses 4.72Eval / 5
Overall4.72 / 5
6 median item responses
Scale 1–5
Course was organized4.79
Course assignments facilitated learning4.84
Opportunities to be successful in course4.75
Overall course helped learn required concepts/ skills4.67
Instructor helped to understand relevance of course content4.67
Instructors teaching methods helped to learn course content4.83
Instructor presented material in way that helped engage in course4.50
Instructor tailored instructions/ lessons to variety of perspectives4.67
FDSC 4403 Food Chemistry 4 median item responses 4.49Eval / 5
Overall4.49 / 5
4 median item responses
Scale 1–5
Course was organized4.44
Course assignments facilitated learning4.56
Opportunities to be successful in course4.48
FDSC 5303 Study In Food Chemistry 5 median item responses 4.73Eval / 5
Overall4.73 / 5
5 median item responses
Scale 1–5
Course was organized4.60
Course assignments facilitated learning4.90
Opportunities to be successful in course4.70
FDSC 5402 Chemical and Instrumental Analyses of Agricultural Products 5 median item responses 4.60Eval / 5
Overall4.60 / 5
5 median item responses
Scale 1–5
Course was organized4.40
Course assignments facilitated learning4.80
Opportunities to be successful in course4.60
FDSC 5403 Study in Food Chemistry 8 median item responses 4.73Eval / 5
Overall4.73 / 5
8 median item responses
Scale 1–5
Course was organized4.71
Course assignments facilitated learning4.78
Opportunities to be successful in course4.71
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