Jean-Xavier Guinard

University of California, Davis

Grade distributions, average GPA, and courses taught by Jean-Xavier Guinard at University of California, Davis. Historical grade data across 7 courses on MyClassGrades.

• FST 127: Sensory Eval of Foods 459 students, 7 terms, Average GPA 3.24 Grades: A+ 5.0%, A 15.0%, A- 18.3%, B+ 17.6%, B 19.0%, B- 12.2%, C+ 6.1%, C 3.3%, C- 0.7%, D+ 0.4%, D 0.4%, F 0.4%.
• FST 117: Dsgn & Anlys Sensory Sci 76 students, 1 term, Average GPA 2.93 Grades: A 25.0%, A- 17.1%, B+ 6.6%, B 11.8%, B- 11.8%, C+ 7.9%, C 6.6%, D 5.3%, D- 5.3%, F 2.6%.
• FST 160: Food Product Development 52 students, 3 terms, Average GPA 3.98 Grades: A+ 26.9%, A 65.4%, A- 7.7%.
• VEN 125: Wine Type & Sens Eval 25 students, 1 term, Average GPA 2.89 Grades: A+ 16.0%, A 4.0%, A- 16.0%, B+ 4.0%, B 32.0%, B- 8.0%, C- 4.0%, D 12.0%, F 4.0%.
• VEN 125L: Wine Sensory Evaluation 22 students, 1 term, Average GPA 3.41 Grades: A+ 13.6%, A 40.9%, A- 13.6%, B+ 13.6%, B 4.5%, C 4.5%, D 4.5%, F 4.5%.
• FST 290: Seminar 14 students, 1 term
• FST 227: Food Percep & Chem Sense 10 students, 1 term, Average GPA 3.31 Grades: A 30.0%, A- 40.0%, B+ 10.0%, B 10.0%, F 10.0%.