Food, Nutrition and Health
Food Theory and Applications
4.5 credits
Principles of food preparation based on the physical and chemical properties of food, and experimental and practical applications to food preparation. [1.5-3-0]
Average
91.2%
Students
428
Sections
11
Grade distribution. <50: 0, 50-54: 0, 55-59: 0, 60-63: 0, 64-67: 0, 68-71: 0, 72-75: 0, 76-79: 10, 80-84: 37, 85-89: 80, 90-100: 295.
Historical Averages
2014–2025
Lowest section avg
83.2%
Highest section avg
94.2%
Terms offered
11
Some grade ranges were withheld by UBC to protect student privacy and are not shown above.
Grade data from ubc-pair-grade-data.
| Section | Activity | Status | Time | Instructor |
|---|---|---|---|---|
| 002 | Lecture | Open | Mon 10:30-12:00 | Anna Brisco |
| L01 | Experiential | Open | Thu 12:30-15:30 | Anna Brisco |
| L02 | Experiential | Full | Thu 16:30-19:30 | Anna Brisco |
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