Paul Krebs
Professor, Hotel, Culinary Arts
and Tourism
Contact Information:
Elston 514
krebspv@sunysccc.edu
518-381-1214
Education
MS, Education, SUNY Oswego, 1987BS, Resource Management, University of Maryland, 1979
Two years of intensive, non-degree culinary training:
New England Culinary Institute, Montpelier, VT - emphasis on French cuisine
Rhode Island School of Design, Providence, RI - emphasis on culinary fundamentals and institutional food service
Courses
HOT119 - Elements of BakingHOT132 - Sanitation Techniques for Food Service
HOT225 - Commercial Baking I
HOT226 - Commercial Baking II
HOT259 - American Baking and Pastry
HOT260 - International Baking and Pastry
Read All About It!
Interested in possibly applying to SCCC? See our Viewbook. Want to know more about academics and being a student? Try our Catalog. These publications and more are on our Publications Page.
