The Daily Bulletin

From the Chair of the Buffalo State Senate Curriculum Committee

Announcements from the Buffalo State Senate Curriculum Committee:

1. Course Leaf (CIM) will be decommissioned on May 19, 2025. 
2. Please return Approved Pending Revisions (APR) proposals to CIM before May 19, 2025; otherwise, proposals will need to be saved and submitted to Academic Affairs as a PDF.   
3. The deadline for submitting proposals into the CIM system was April 1, 2025.   
4. There is one remaining CSCC meeting for AY 24-25 (May 13, 2025).  

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Advanced to the Curriculum Committee

The following have been received in the Buffalo State Senate Office, logged, and forwarded to the Curriculum Committee for review:

​New Program:

Business Administration Minor

Program Revisions:

BFA in Art and Design (AAD) Graphic Design Concentration 

BFA in Art and Design (AAD) Product Design Concentration

BFA in Art and Design (AAD) Photography Concentration (previously Photography and Documentary Studies)

Course Revisions:

CRJ 402 Advanced Administration in Criminal Justice. Prerequisite: CRJ 101 and upper-division status. Advanced course in management concepts and issues applicable to the administration of criminal justice agencies. Emphasis on a systems model of organizational analysis. Exploration of policy creation and enforcement. Facilitators and barriers to workplace efficacy. Offered fall semester.

CRJ 406 Correctional Institutions and Programs. Prerequisite: CRJ 101, CRJ 204, and upper-division status or permission of instructor. A comprehensive survey of adult institutional corrections, focusing on systems, programs, services, and policies that govern operational, legal, and structural aspects.  Emphasizes research on the impacts and outcomes of correctional interventions. Offered occasionally.

HRT 100 Introductory to Multicultural Food Preparation. Prerequisite: None. An overview of basic food preparation techniques in selected categories of culturally rich diverse foods with an emphasis on vegetables and fruits, plant foods, meats, poultry, proteins and meals to be discussed and prepared in lab. A correlation to the cultural background of each dish prepared will be interpreted. Offered every semester.

HRT 110 Introduction to Hospitality and Tourism Management. Prerequisite: None. An all-encompassing survey of the dynamic hospitality-tourism industry and careers within hotels, resorts, events, culinary, dining, recreation, clubs, travel, tourism, food and beverage, airlines, convention, sales, casino, parks, gaming, technology, healthcare, management, entrepreneurship, cruise lines, education and training. Innovative presentations by hospitality and tourism professionals will occur throughout the semester. Offered every semester.

HRT 305 Applied Culinary Arts. Prerequisite: HTR 110. Students will strengthen their basic food preparation knowledge and develop problem solving creative abilities as they apply to recipes and advanced food preparation techniques following industry standards.  The course culminates with a mystery basket group lab activity to formulate a recipe with only a specified amount of food items. Offered spring semester.