FCS 201: INTROD FOOD SCI
California State University, Northridge
Corequisite: FCS 201L. Introduction to the chemical, physical, and nutritional properties of foods and changes that occur during processing and storage. Methods currently used in food preparation are emphasized. 2 hours lecture; one 3-hour lab.
Average GPA: 3.21
Grade distribution records: 405 students across 12 terms.
Grade distribution
| Grade | Students | Percent |
|---|---|---|
| A | 180 | 44.4% |
| A- | 53 | 13.1% |
| B+ | 33 | 8.1% |
| B | 35 | 8.6% |
| B- | 19 | 4.7% |
| C+ | 17 | 4.2% |
| C | 18 | 4.4% |
| C- | 13 | 3.2% |
| D+ | 8 | 2.0% |
| D | 7 | 1.7% |
| D- | 5 | 1.2% |
| F | 17 | 4.2% |
Based on 405 student grade records across 12 terms and 2 professors.
Instructors
- Rosalia Garcia-Torres 324 students, Average GPA 3.30
- Brittany Allison 51 students, Average GPA 2.44