University | 9:08 pm | April 4, 2013 | By Yale Daily News

Friday’s Buzz: 4.5.13

Students protest outside a Yale College faculty meeting that discussed proposed changes to the University's grading policy.
Students protest outside a Yale College faculty meeting that discussed proposed changes to the University's grading policy. Photo by Jennifer Che.

THE NEWS

  • Proposals to change Yale’s grading system have been tabled until next fall, said Yale College Dean Mary Miller. At today’s Yale College faculty meeting, the Ad-Hoc Committee on Grading presented a report to the faculty that recommended the college adopt a 100-point grading scale and a suggested grade distribution rubric. Though some of the committee’s proposals to increase the transparency of grading across departments were passed, propositions that would alter the grading system were referred back to committee for review. Miller said the committee will present again at next November’s faculty meeting.
  • As President-elect Peter Salovey continues to pack his days with meetings and speeches, he regularly takes time off to cheer on the Bulldogs from the bleachers. And student-athletes have noticed. Salovey said he has not yet decided on any policies pertaining to the athletics program, including policies regarding campus life or recruitment, and added that making any decisions before he has taken office would be premature. Still, he said he has met with a number of alumni representatives and athletic staff, including Director of Athletics Thomas Beckett, to gather information on the athletic program and assess the needs of its community. With the University preparing for a changing of the guard in Woodbridge Hall, possible changes to athletic policy on a campus where many student-athletes said they do not feel supported.
  • In a 90-page report released Thursday, the Yale-NUS Curriculum Committee unveiled the details of the Singaporean college’s curriculum and outlined the process of creating a liberal arts education from scratch. Committee members said the report, which Yale-NUS faculty have been working on since December 2012, aims to address the challenges that have arisen while drafting the curriculum’s current version, such as offering a core curriculum as well as individual majors and balancing general and specialized education. Committee Chair Bryan Garsten and committee member Charles Bailyn, who is also the Yale-NUS Dean of Faculty, said they hope the report will serve as a guide to others looking to experiment with the liberal arts in Asia and also spark conversations about curricular innovation in the United States and elsewhere.

THE WEATHER

High of 56 degrees, low of 31 degrees, rain likely.

THE FOOD

In the colleges

Breakfast: Steelcut Oats, Waffle Bar, Blueberry Muffin

Lunch: New England Clam Chowder, Pane Cotto, Vegan Paella, Dinosaur Shepherd’s Pie, Grilled Garden Burger, All-Natural Grilled Cheeseburger, All-Natural Grilled Burger, Batter Fried Fresh Fish, Spicy Roast Beef Sandwich, Shoestring French Fries, Fresh Market Vegetable, Aragonian Lentils & Mushroom, Marinated Cauliflower & Broccoli Salad, Coconut Macaroon

Dinner: New England Clam Chowder, Sardinian Baked Eggplant, Alice’s Savory Herb Meatballs, Chicken Parmigiana, Angel Hair, All-Natural Grilled Chicken Breast, Grilled Garden Burger, All-Natural Grilled Cheeseburger, All-Natural Grilled Burger, Fresh Market Vegetable, Aragonian Lentils & Mushroom, Marinated Cauliflower & Broccoli Salad, Iced Oreo Cake

In Commons

Breakfast: Maple Flavored Organic Oatmeal, Cage-Free Scrambled Eggs, Waffle Bar, Omelets To-Order, Chocolate Chip Pancakes, Scrambled Egg Whites, Sweet Potato Home Fries, Blueberry Muffin

Lunch: New England Clam Chowder, Berkeley Mac & Cheese, Linguine, Organic Tomato Sauce, Sauerkraut, Grilled Frankfurter, Spinach Pizza, Pepperoni Pizza, Cheese Pizza, Vegetable Lo Mein, Shrimp Fried Rice, Jasmine Rice, Stir Fried Broccoli & Carrots, Tofu Lo Mein, Pita with Chickpea, Spinach & Cukes, Fresh Market Vegetable, Roasted Broccoli & Cauliflower, Green & Yellow Bean Salad, Aragonian Lentils & Mushroom, Peanut Butter Blondie, Coconut Macaroon

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