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 |