FSS 2221: Techniques of Food Preparation
University of Central Florida
Basic principles of food and beverage preparation, service and menu development.
Average GPA: 3.48
Grade distribution records: 3,724 students across 24 terms.
Grade distribution
| Grade | Students | Percent |
|---|---|---|
| A | 1,330 | 35.7% |
| A- | 994 | 26.7% |
| B+ | 488 | 13.1% |
| B | 293 | 7.9% |
| B- | 268 | 7.2% |
| C+ | 99 | 2.7% |
| C | 77 | 2.1% |
| C- | 24 | 0.6% |
| D+ | 8 | 0.2% |
| D | 7 | 0.2% |
| D- | 4 | 0.1% |
| F | 46 | 1.2% |
| S | 7 | 0.2% |
| U | 4 | 0.1% |
| W | 75 | 2.0% |
Based on 3,724 student grade records across 24 terms and 7 professors.
Instructors
- Katherine Ann Wilson 521 students, Average GPA 3.61
- Jason S Fridrich 520 students, Average GPA 3.37
- Cesar O Rivera Cruzado 199 students, Average GPA 3.49
- Chelsy Bermingham 58 students, Average GPA 3.74
- Jonathan Edward Judy 50 students, Average GPA 3.53
- Jennifer L Hostetter 17 students, Average GPA 3.83
- Cynthia Lee Mejia 11 students, Average GPA 3.63