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Results for: 'grade center overview'

5:24

Welcome to the UVM Graduate Writing Center, Fall 2021

By: nwelch

Learn about what the Graduate Writing Center offers UVM graduate students and how to make an appointment.

2:24

Undergrad Writing Center - Make an Appointment

By: writectr

This video shows how to make an appointment at the UVM Undergraduate Writing Center through WCOnline after you have registered for an account. It walks through logging in, choosing a tutor and time that works for you, and filling in the necessary ...

1:52

Undergrad Writing Center - Register for an Account

By: writectr

This video shows how to register for an account at the UVM Undergraduate Writing Center through WCOnline. It walks through the registration form, resetting your password, and updating your email/text preferences.

1:35

How to Access Career Center Resources on Blackboard

By: career

This 90-second video shows you how to gain instant access to UVM's Career Center resources.

2:07

How to Access Career Center Resources on Blackboard

By: career

This two-minute video shows you how to gain instant access to UVM's Career Center resources on Blackboard.

1:45

Cancel or Modify an Appointment with the Undergrad Writing Center

By: writectr

A walk through of how to cancel or modify your appointment in WC Online for the Undergraduate Writing Center. The video has captions.

3:24

Introducing the Undergraduate Writing Center!

By: writectr

A captioned video describing UVM's Undergraduate Writing Center. Learn about how working with a peer writing tutor can benefit all writers, at all stages, in all disciplines!

1:34

Contest Entry

By: uvmext

Summer is here and for many sugar makers that means maple contest time. Entering syrup in a contest is a great way to show off your product, make sure your syrup meets grading standards and perhaps earn a class winner or best of show ribbon. There...

0:53

Grading

By: uvmext

Grade A pure maple syrup is graded on four criteria; density, clarity, color, and flavor. All syrup must be fit within a standard density of 66.9-68.9 percent sugar. Syrup must be clear and free of any suspended particles that could form during th...