An evaluation of students with below minimum cut scores and the relationship to grade point averages in the Culinary Arts Program at Hennepin Technical College

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dc.contributor.advisorLee, Howarden_US
dc.contributor.authorWolkerstorfer-Isakson, Lynnen_US
dc.date.accessioned2010-04-28T22:27:12Z
dc.date.available2010-04-28T22:27:12Z
dc.date.issued2009en_US
dc.descriptionIncludes bibliographical references.en_US
dc.identifier.urihttp://www.uwstout.edu/lib/thesis/2009/2009wolkerstorfer-isaksonl.pdfen_US
dc.identifier.urihttp://digital.library.wisc.edu/1793/43397
dc.subject.lcshGrading and marking (Students)--Education (Higher)en_US
dc.subject.lcshVocational school dropouts--Evaluationen_US
dc.titleAn evaluation of students with below minimum cut scores and the relationship to grade point averages in the Culinary Arts Program at Hennepin Technical Collegeen_US
thesis.degree.disciplineCareer and Technical Education Programen_US
thesis.degree.levelM.S.en_US

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