Professor record
Dale R. Woerner
Grade distribution unavailable7 courses
Evaluations: 2019–2026
Flunk Score—
Not enough comparison dataThis record does not have a reliable within-school grade or evaluation comparison yet.
Courses taught
7 coursesANSC 2301 Livestock and Meat Evaluation I 67 median item responses 4.74Eval / 5
Overall4.74 / 5
67 median item responses
Scale 1–5
Course was organized4.74
Course assignments facilitated learning4.76
Opportunities to be successful in course4.71
ANSC 3403 Selection, Care, Processing, and Cooking of Meats 61 median item responses 4.48Eval / 5
Overall4.48 / 5
61 median item responses
Scale 1–5
Course was organized4.52
Course assignments facilitated learning4.54
Opportunities to be successful in course4.39
ANSC 4400 Meat Science and Muscle Biology 7 median item responses 4.79Eval / 5
Overall4.79 / 5
7 median item responses
Scale 1–5
Course was organized4.82
Course assignments facilitated learning4.84
Opportunities to be successful in course4.82
Overall course helped learn required concepts/ skills4.71
Instructor helped to understand relevance of course content4.82
Instructors teaching methods helped to learn course content4.82
Instructor presented material in way that helped engage in course4.82
Instructor tailored instructions/ lessons to variety of perspectives4.68
ANSC 4404 Processed and Cured Meat Science 10 median item responses 4.78Eval / 5
Overall4.78 / 5
10 median item responses
Scale 1–5
Course was organized4.48
Course assignments facilitated learning4.84
Opportunities to be successful in course4.85
Overall course helped learn required concepts/ skills4.85
Instructor helped to understand relevance of course content4.85
Instructors teaching methods helped to learn course content4.75
Instructor presented material in way that helped engage in course4.80
Instructor tailored instructions/ lessons to variety of perspectives4.84
ANSC 5100 Seminar 10 median item responses 4.36Eval / 5
Overall4.36 / 5
10 median item responses
Scale 1–5
Course was organized4.53
Course assignments facilitated learning4.53
Opportunities to be successful in course4.64
Overall course helped learn required concepts/ skills4.29
Instructor helped to understand relevance of course content4.25
Instructors teaching methods helped to learn course content4.32
Instructor presented material in way that helped engage in course4.10
Instructor tailored instructions/ lessons to variety of perspectives4.19
ANSC 5400 Advanced Meat Science and Muscle Biology 2 median item responses 4.88Eval / 5
Overall4.88 / 5
2 median item responses
Scale 1–5
Course was organized4.67
Course assignments facilitated learning4.67
Opportunities to be successful in course4.67
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 5405 Advanced Processed and Cured Meat Science 4 median item responses 4.88Eval / 5
Overall4.88 / 5
4 median item responses
Scale 1–5
Course was organized4.00
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
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