PROFILE OF STUDENTS IN SFU COURSES COURSE: KIN 111-3 C01 LOCATION: SFU TITLE: FOOD AND FOOD SAFETY SECTION TYPE: SEC SEMESTER: 2002-1 ENROL: 38 ================================================================== PROGRAM OF STUDENT (Top 5 programs reported in each category; Programs with < 3 students not shown separately, but included in OTHR) ---------------------------------------------------------------------- Approved Intended Approved Certs, Major Major Minor Dips, Etc. Undeclared --------- --------- ---------- ---------- ---------- BUS 8 KIN 3 18 5 KIN 6 BISC 3 CMNS 3 OTHR 5 OTHR 3 OTHR 9 CREDENTIAL AND FACULTY OF STUDENT (If a student is pursuing more than one credential, the student is counted once under each credential) ------------------------------------------------------------ Credential APSC ARTS BUS EDUC SCI UNSP TOTAL ---------- ---- ---- --- ---- --- ---- ----- BA 3 6 0 0 0 0 9 BSC 1 0 0 0 5 0 6 BSC(KINES) 7 0 0 0 0 0 7 BBA 0 0 10 0 0 0 10 BGS 0 3 0 0 0 0 3 CERT 16 0 0 0 0 0 16 BGS(APPL SCI 1 0 0 0 0 0 1 SPECIAL 0 0 0 0 1 0 1 ------------------------------------------------------------- Total 28 9 10 0 6 0 53 ------------------------------------------------------------- COURSE ENROLLEES BY ADMISSION CATEGORY AND STUDENT TYPE ------------------------------------------------------- ADMISSION CATEGORY New Cont Total ------------------ --- ---- ----- B.C. Grade 12 0 26 26 B.C. College Transfer 0 5 5 Other 0 7 7 ---------------------------------------------- Total 0 38 38 ---------------------------------------------- HOURS COMPLETED PRIOR TO SFU CGPA PRIOR TO TAKING COURSE (Includes TAKING COURSE SFU and Transfer Credits) ------------------ ------------------------- N/A 0 None 0 < 2.00 1 <16 6 2.00 - 2.24 2 16 - 30 1 2.25 - 2.49 4 31 - 45 4 2.50 - 2.74 13 46 - 60 0 2.75 - 2.99 7 61 - 75 4 3.00 - 3.24 6 76 - 90 1 3.25 - 3.49 2 91 - 105 7 3.50 - 3.74 3 106 - 120 10 3.75 - 3.99 0 > 120 5 >= 4.00 0 ------------------- ------------------- TOTAL 38 TOTAL 38 AVERAGE HOURS 80 CGPA AVERAGE 2.78 ------------------- -------------------