NUFS 21: Culinary Principles and Practice
San Jose State University
Introduction to principles of food and beverage production and techniques. Emphasis on quality and culinary standards. Misc/Lab: Lecture 2 hour/Lab 3 hours.
Average GPA: 3.30
Grade distribution records: 277 students across 15 terms.
Grade distribution
| Grade | Students | Percent |
|---|---|---|
| A+ | 17 | 6.1% |
| A | 81 | 29.2% |
| A- | 43 | 15.5% |
| B+ | 27 | 9.7% |
| B | 59 | 21.3% |
| B- | 17 | 6.1% |
| C+ | 5 | 1.8% |
| C | 14 | 5.1% |
| C- | 3 | 1.1% |
| D+ | 2 | 0.7% |
| D | 5 | 1.8% |
| F | 4 | 1.4% |
Based on 277 student grade records across 15 terms and 2 professors.
Instructors
- Todd D Engstrom 215 students, Average GPA 3.31
- Richard C Larson 62 students, Average GPA 3.30