PROFILE OF STUDENTS IN SFU COURSES COURSE: KIN 212-3 C01 LOCATION: SFU TITLE: FOOD AND SOCIETY SECTION TYPE: SEC SEMESTER: 2003-3 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 --------- --------- ---------- ---------- ---------- KIN 14 KIN 3 26 10 OTHR 7 OTHR 4 OTHR 6 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 IDS SCI UNSP TOTAL ---------- ---- ---- --- ---- --- --- ---- ----- BA 1 10 0 0 0 0 0 11 BSC 0 0 0 0 0 8 0 8 BSC(KINES) 17 0 0 0 0 0 0 17 BGS 0 3 0 0 0 0 0 3 CERT 23 1 0 0 0 0 0 24 PBD 0 1 0 0 0 0 0 1 BGS(APPL SCI 1 0 0 0 0 0 0 1 -------------------------------------------------------------------- Total 42 15 0 0 0 8 0 65 -------------------------------------------------------------------- COURSE ENROLLEES BY ADMISSION CATEGORY AND STUDENT TYPE ------------------------------------------------------- ADMISSION CATEGORY New Cont Total ------------------ --- ---- ----- B.C. Grade 12 0 30 30 B.C. College Transfer 0 1 1 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 0 2.00 - 2.24 2 16 - 30 3 2.25 - 2.49 6 31 - 45 3 2.50 - 2.74 7 46 - 60 3 2.75 - 2.99 8 61 - 75 10 3.00 - 3.24 7 76 - 90 7 3.25 - 3.49 2 91 - 105 6 3.50 - 3.74 4 106 - 120 2 3.75 - 3.99 1 > 120 4 >= 4.00 0 ------------------- ------------------- TOTAL 38 TOTAL 38 AVERAGE HOURS 78 CGPA AVERAGE 2.87 ------------------- -------------------