Professor record ANSC
Markus Miller
Grade distribution unavailable
Evaluations: 2001–2022
Flunk Score—
Not enough comparison dataA reliable within-course grade or school-relative evaluation comparison is needed to score ANSC 3403.
ANSC 3403 · Selection, Care, Processing, and Cooking of MeatsANSC 3403 · all instructors & syllabi
Student evaluations
4.03 / 5
School avg. 4.35
15 median item responses
How the ratings compare
Compared with the school, highest difference first.
Instructors teaching methods helped to learn course content−0.24
Instructor helped to understand relevance of course content−0.25
Instructor presented material in way that helped engage in course−0.29
Overall course helped learn required concepts/ skills−0.29
Course was organized−0.34
Course assignments facilitated learning−0.35
Instructor tailored instructions/ lessons to variety of perspectives−0.40
Opportunities to be successful in course−0.44
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) · in ANSC 3403 · A signal, not a grade
| Question | Record | School | Difference |
|---|---|---|---|
| Course was organized | 3.98 | 4.31 | −0.34 |
| Course assignments facilitated learning | 3.99 | 4.34 | −0.35 |
| Opportunities to be successful in course | 3.82 | 4.26 | −0.44 |
| Overall course helped learn required concepts/ skills | 4.11 | 4.40 | −0.29 |
| Instructor helped to understand relevance of course content | 4.21 | 4.46 | −0.25 |
| Instructors teaching methods helped to learn course content | 4.12 | 4.35 | −0.24 |
| Instructor presented material in way that helped engage in course | 4.17 | 4.46 | −0.29 |
| Instructor tailored instructions/ lessons to variety of perspectives | 3.83 | 4.23 | −0.40 |
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