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For alumni and friends of Schenectady County Community College summer 2014 a l u m NEWS Inside this issue 2 Grattidge-Ohnstad Science Competition 5 Food for Thought and All That Jazz Recap 6 Alumni Spotlight 7 New Program at SCCC Celebrating 45 Years This year marks the 45th anniversary of SCCC. It’s the perfect time to reflect on the tremendous ways in which the College has grown since classes began in September 1969, the thousands of students whose lives have changed after getting their start at SCCC, and our plans for the future. THEN and NOW… Business 8 Faculty Spotlight Dr. Dean Bennett 10 Class Notes [ Help SCCC Go Green! ] Join SCCC in our efforts to be more environmentally and economically friendly. Let us send you the next issue of AlumNews electronically. Simply e-mail your name, class year and e-mail address to, indicating that you would like to receive AlumNews electronically from now on, and we will add you to our e-mail list. May 11, 1981 – Professor Shirley Ratajak leads a Typing Class in Elston Hall. Culinary Professor Judith Spitz, of the Division of Business, Criminal Justice and Law, teaches an Advanced Document Formatting course at SCCC@Center City. The course is a hybrid, being taught online and in the classroom. [ Save the Date! ] The SCCC Foundation’s Annual Gala will be held on Nov. 14, 2014, at Glen Sanders Mansion. Join us as we celebrate 45 years of SCCC at one of the region’s most well-known social gatherings, attracting hundreds of prominent business and community leaders, College trustees and Foundation board members, faculty, staff and alumni. For more information, contact the SCCC Foundation at (518) 381-1324 or via e-mail at Circa 1981 – Students prepare a 1,256-foot loaf of bread to be lowered into an adjacent trough for baking. More than 150 students, faculty and others helped prepare the bread, the world’s longest loaf of bread, as certified by the Guinness Book of World Records. Longer than four football fields, the loaf topped the previous record by more than 200 feet. Chef Susan Hatalsky, Professor in the School of Hotel, Culinary Arts and Tourism, instructs students in one of her Commercial Baking classes, as they prepare Amish pull apart bread for Pane e Dolci, the bakery open to the public. Continued on page 3...

AlumNews Summer 2014

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