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Student Return to Campus Plan

Spring 2021 at SUNY Schenectady

SUNY Schenectady is ready to assist you in anyway we can to ensure your spring semester is productive and engaging. Given the College’s continued virtual instruction, there are new protocols that will be implemented for students who will be coming to campus to utilizes support services or for lab classes.

  • The College continues to be open for business Monday through Friday, 8:30 a.m.-4:30 p.m. The College will be closed Monday, December 28, 2020-Sunday, January 3, 2021.
  • There will be no evening face-to-face services (after 4:30 p.m.) provided for the Spring semester, unless previously arranged with a member of staff.
  • If you have a lab course (see list below) held on campus, you will enter and exit from the same location. This will allow us to monitor and track in the case of a COVID-19 positive case on campus.
    • Hotel, Culinary Arts and Tourism classes will enter and exit through the Casola Entranceway
    • Natural Science classes will enter and exit through the Main Elston Hall Entranceway, near the Security desk
    • Music classes will enter and exit through the Music Building Main Entranceway.
    • If you arrive by CDTA, no matter your class type, you will enter through the Canal Side Café Entrance on Route 5.
  • All individuals (students, staff or visitors) visiting campus will be required to complete a health assessment each day. You can complete it prior to arrival each day or in person when you arrive to campus.
  • A temporary policy will remain in place for the spring semester requiring all individuals entering a campus building, must wear a facemask at all times.
  • To ensure continued safety, hand sanitizer dispensers will be located throughout campus and our Facilities staff will clean and disinfect campus regularly. We will also have cleaning supplies in each classroom/computer station to use before and after each use.
  • SUNY Schenectady will continue our laptop loan program. An email regarding the program will be sent out to students in early December.  
  • If you are taking a face-to-face class this spring and become ill, please reach out to us at studentscovid19@sunysccc.edu.

 

COVID-19 Testing for Students

SUNY Schenectady continues to take steps to protect the health and safety of the campus community. Given the recent spikes in COVID-19 cases being reported at our nation’s Colleges and Universities, all students taking at least one on-campus class will be required to submit to a COVID-19 saliva test every other week. This protocol is being adopted at every SUNY campus across the state.

This testing will be mandatory for students and will allow SUNY Schenectady to identify cases among students early on and take steps to prevent further spread of the virus. Student will receive a scheduled day and time, via email, for their mandated test prior to the beginning of the spring semester.

COVID Testing Update - November 2020

Compliance

Compliance with our campus safety requirements is mandatory. If a student refuses to comply with these requirements, they will be denied entry to the buildings and directed to leave the premises. Should they refuse, law enforcement will be contacted for assistance. Students who are sent home due to their refusal to these safety measures may also face additional code of conduct processes.

 

Free Resources, How-To Instructions, and Campus Supports

SUNY Schenectady remains committed to your success with virtual instruction. The Student Resource page includes information to help you to be successful as you take your courses.

 

Student Laptop Loan Program

SUNY Schenectady, through a US Department of Education Title III grant, is able to loan laptops to students for the winter/spring semester to ensure full access to their online coursework. To request a laptop, please complete the Laptop Loan Request form and return it to studentcovid19@sunysccc.edu. Appointments will be made for students to pick up a laptop.

 

 On-campus Lab Courses for Spring 2021:

Subject

Course Number

Section

Course Title

AER

141

1

Elem Instr Flight Lab

ATC

141

1

Instrument for Controllers

ATC

200

51

Ground Control Oper

ATC

205

51

Ground Control Lab

BIO

142

01A

Biology II Lab

BIO

142

01B

Biology II Lab

BIO

151

01A

Anat & Physio I Lab

BIO

151

01B

Anat & Physio I Lab

BIO

151

51A

 Anatomy & Phys I Lab

BIO

151

51B

Anat & Physio I Lab

BIO

152

01A

Anat & Physio II Lab

BIO

152

02A

Anat & Physio II Lab

BIO

152

02B

Anat & Physio II Lab

BIO

152

51A

Anatomy & Phy II Lab

BIO

152

53A

Anatomy & Phy II Lab

BIO

172

01A

General Toxicology Lab

BIO

173

1

Principles of Immunology

BIO

174

1

Immunohistochemistry

BIO

203

01A

General Ecology Lab

BIO

241

01A

Microbiology Lab

BIO

241

01B

Microbiology Lab

BIO

241

51A

Microbiology Lab

BIO

241

51B

Microbiology Lab

BIO

263

1

Biotechnology Techniques Lab

BMT

102

1

Fund of Beer and Brewing

CBB

102

51

Beers of the World

CBB

104

51

Craft Beer Production II

CHM

121

01A

Gen Chemistry I Lab

CHM

121

01B

Gen Chemistry I Lab

CHM

121

51A

Gen Chemistry I Lab

CHM

229

1

Organic Chem II

CHM

229

01A

Organic Chem II Lab

CHM

229

01B

Organic Chem II Lab

DST

103

1

Craft Spirit Production II

DST

104

1

Spirits of the World

HOT

111

1

Food Preparation I

HOT

111

51

Food Preparation I

HOT

112

1

Food Prep II

HOT

112

3

Food Prep II

HOT

112

4

Food Prep II

HOT

112

6

Food Prep II

HOT

119

1

Elements of Baking

HOT

119

51

Elements of Baking

HOT

125

1

Cakes/Decorating

HOT

125

51

Cakes/Decorating

HOT

220

1

Wines of the World

HOT

220

51

Wines of the World

HOT

226

1

Comrcial Baking II

HOT

226

51

Comrcial Baking II

HOT

238

1

Dining Room Mgmt & Operation

HOT

238

2

Dining Room Mgmt & Operation

HOT

238

52

Dining Room Mgmt & Operation

HOT

251

4

Quantitative Foods

HOT

251

5

Quantitative Foods

HOT

253

2

Banquet Mgt Operations

HOT

253

5

Banquet Mgt Operations

HOT

256

51

Ad Gar Mgr/Meat Cut

HOT

258

1

Class Cuisine II

HOT

258

2

Class Cuisine II

HOT

258

52

Class Cuisine II

HOT

260

2

Int Baking/Pastry

HOT

260

4

Int Baking/Pastry

HOT

260

5

Int Baking/Pastry

HOT

268

1

Mod Cul Trends & Techniq

HOT

269

1

Culinary Competition

HUS

157

51H

Subst Abuse Couns

MUS

122

1

Guitar Ensemble

MUS

122

2

Guitar Ensemble

MUS

128

1

Jazz Combo

MUS

130

1

Chamber Ensemble

MUS

135

5

Applied Piano 1

MUS

136

1

Applied Voice 2

MUS

164

1

Perf Conc 2:Voice

MUS

164

5

Perf Conc 2:Piano

MUS

167

1

Percussion Techniques

MUS

182

1

Intermediate Piano

MUS

182

2

Intermediate Piano

MUS

288

1

Keyboard Techniques II