FCS 304: FDSV PROD
California State University, Northridge
Prerequisite: FCS 201 or FCS 207. Overview of Food Service operations including menu development, procurement, production, distribution and services, in addition to food safety and sanitation, facility planning and food sustainability.
Average GPA: 3.45
Grade distribution records: 247 students across 11 terms.
Grade distribution
| Grade | Students | Percent |
|---|---|---|
| A | 118 | 47.8% |
| A- | 35 | 14.2% |
| B+ | 16 | 6.5% |
| B | 33 | 13.4% |
| B- | 14 | 5.7% |
| C+ | 12 | 4.9% |
| C | 11 | 4.5% |
| C- | 5 | 2.0% |
| D | 2 | 0.8% |
| F | 1 | 0.4% |
Based on 247 student grade records across 11 terms and 3 professors.
Instructors
- Nataly Kepes 102 students, Average GPA 3.71
- Brittany Allison 90 students, Average GPA 3.11
- Rosalia Garcia-Torres 29 students, Average GPA 3.83