Course Descriptions

CIS 278 - C++ and Object-Oriented Programming

1. Develop programs using both C++ built-in classes and user-defined classes.
2. Integrate the concepts of abstraction, inheritance, composition and polymorphism into C++ programs.
3. Write programs in C++ which solve information systems problems and which show increased productivity by taking an object-oriented approach.
4. Create and use collections (arrays and vectors) of user-defined objects.

1. Introduction and Overview
   1. Benefits of object-oriented (O-O) methods
      1. Structured vs. O-O approaches
      2. O-O design improvements
         1. Reusability
         2. Reliability
         3. Maintainability
         4. Encapsulation: integrating object state data, as represented by instance variables, with the code that operates upon it
   2. Features of object-oriented programs
      1. Strong typing and type hierarchies
      2. Classes for encapsulation and information hiding
2. Using C++
   1. Introduction to C++
      1. Design goals of C++
      2. C++ = C + strong typing + classes
      3. C++ syntax
      4. C++ as a better C (small enhancements)
      5. C++ structs as a step on the path towards classes
      6. Classes as user-defined types in C++
   2. O-O programming in C++
      1. Using C++ built-in classes such as strings
      2. C++ types, references, and friends
      3. Object creation (constructors, copy constructors, destructors)
      4. Inheritance and derived classes
      5. Composition: using objects of other classes as instance variables within a class
      6. Dynamic storage allocation of objects
      7. Polymorphism
      8. Collections of objects
      9. Dynamic function binding using virtual and pure virtual functions
3. Advanced C++ Features and the Future of O-O
   1. Reusable libraries
      1. Files, stream, and I/O libraries
      2. Designing a library
      3. The Standard Template Library 
         1.     Container classes            
         2.     Iterators
         3.     Algorithms                          
   2. Generic Libraries
      1. Using a container class
      2. Class categories as mechanisms
   3. Database operations
      1. Connecting to an external database
      2. Executing SQL statements from within a program

CIS 279 - Java Programming

1. Provide examples illustrating the concepts: class variables and methods, instance variables and methods, constructors.
2. Design, write, and test Java Applications using the Eclipse Integrated Development Environment.
3. Develop web  interfaces using JSP.
4. Create and Import Packages.
5. Develop Event Handling programs.
6. Create programs using abstract classes and interfaces.
7. Use build tools such as Maven and Gradle

1. Review of programming fundamentals
2. Using the Eclipse Integrated Development Environment
3. Working with Classes, Objects, and Methods
4. Extending Classes and Overriding Methods
5. Working with Strings
6. Creating web based graphical user interfaces        
7. Use Maven and/or Gradle to  import packages

CIS 280 - Systems Analysis and Design: Concepts and Tools

1. Identify the elements of the SDLC (System Development Life Cycle).
2. Identify the major tasks of each phase of the SDLC.
3. Explain the process of managing an information systems project.

1. Systems Development Overview
   1. Types of information systems
   2. Systems development life cycle (SDLC)
2. The Systems Analyst
   1. Skills of systems analysts
   2. Systems analysis as a profession
3. Information Systems Project Management
   1. Project management
   2. Project planning
   3. Critical path scheduling
   4. Gantt and PERT charts
4. Overview of CASE Tools
   1. CASE tools and the SDLC
   2. CASE tool types
5. Selecting Information Systems Projects
   1. The project identification and selection process
   2. Relationship between corporate strategic planning IS planning
6. Planning Systems Development Projects
   1. Feasibility studies
   2. Cost-benefit analysis
7. Determining System Requirements
   1. Interviews
   2. Questionnaires
   3. Automated data collection
   4. Joint application design
8. Process Modeling: Data Flow Diagrams (DFDs)
9. Logic Modeling: Decision Tables and Trees
10. Conceptual Data Modeling: Entity Relationship (E-R) Diagrams
11. Selecting Alternative Designs
12. Rapid Application Development
13. Designing Forms and Reports Design
14. User Interface Design
15. Logical Database Design
16. Physical Database Design
17. Program and Process Design
    1. Coupling and cohesion
18. Representing Logic with Pseudocode
19. Distributed System Design
20. System Implementation
    1. Coding, testing, and conversion
    2. Test planning
    3. Installation strategies
21. System Maintenance

CIS 281 - Systems Analysis and Design: Applications

1. Build a software prototype that solves real-world problems.
2. Deliver a presentation that solves a real-world problem including the deliverables from each phase of SDLC (Software Development Life Cycle).

1. Review of Concepts and Tools of Systems Analysis and Design
2. Project Selection
3. Project Planning
4. Analysis
   1. Process Model Using DFDs              
   2. Data Model Using E-R Diagrams
   3. Object-Oriented Modeling
5. Design
   1. Complete Design-Phase Diagrams
   2. Database Design
   3. Security Considerations
6. Prototyping
7. Implementation and Testing
8. Maintenance

CIS 284 - Information Technology Capstone

1. Develop a team-based project plan in the area of systems, networks, or security.
2. Implement a technical project based on business requirements.
3. Demonstrate an understanding of the system lifecycle.

1. Project Design & Research
   1. Identify an enterprise-level data center or security project.
   2. Determine business requirements for the project, including outcomes, stakeholders & budget.
   3. Determine technical, procedural, communication and training tasks to be completed.
   4. Work with team members to assign tasks and set timelines.
   5. Present project management plan.
2. Project Implementation
   1. Communicate project status on a regular basis through status updates, documentation, and presentations.
   2. Work with other teams to ensure technical resources are available when needed.
   3. Develop documentation covering implementation and maintenance.
   4. Develop training materials for students who would be supporting the system in the future.
3. Project Reporting
   1. Develop a final reflection report which includes an introspective summary of technical and non-technical experiences during the course.
   2. Deliver final presentation covering:
      1. Original scope and requirements
      2. Summary of the project implementation
      3. Changes to the scope or requirements
      4. Lessons learned during implementation

CIS 288 - Fundamentals of Cybersecurity

1. Compare the different types of cyberattacks.
2. Explain the major U.S, and International laws governing cyberspace, the restrictions they place on cyber operations, and how they impact an organization’s overall cyber defensive strategy.
3. Describe the concepts and best practices of a Defense in Depth strategy.
4. Explain the Vulnerability-Threat-Control Paradigm.
5. Describe Confidentiality-Integrity-Availability (C-I-A) security triad.
6. Explain the similarities and differences between OSI and TCP/IP Model.
7. Explain security shortcomings and flaws in networking hardware and devices.
8. Demonstrate methods to secure infrastructure, hosts, networks, and the perimeter.

1. Define and explain the Vulnerability-Threat-Control Paradigm.
2. Identify and describe the trade-offs in the (CIA) Confidentiality-Integrity-Availability security triad.
3. Identify and describe the concepts and best practices of a Defense in Depth strategy.
4. Identify and describe the types of malware, how malware spreads, and how to mitigate its effects.
5. Identify and describe the types of networks to include LAN, WAN, MAN, PAN, NAN, WLAN, and the internet. 
6. Describe and explain the capabilities, characteristics and security flaws of network hardware devices and their operating systems.
7. Identify and explain how to design basic network architectures.
8. Identify and explain the similarities and differences between the OSI & the TCP/IP Model.
9. Identify and describe the basic functions, uses, and characteristics of network protocols.
10. Identify and describe the history and fundamentals of cryptography.
11. Identify and describe the different types of cyberattacks.
12. Describe and explain the active cyber defense cycle’s techniques and mitigation strategies.
13. Identify and explain the major U.S, and International laws governing cyberspace, the restrictions they place on cyber operations, and how they can impact an organizations overall defensive strategy.

1. Vulnerability-Threat-Control Paradigm
   1. Vulnerability-Threat-Control Paradigm
   2. CIA triad
   3. Types of threats and threat actors
   4. Threat Method-Opportunity-Motive
   5. Identify and mitigate harm through risk management
   6. Concepts and best practices of a Defense in Depth strategy
      1. Uniform Protection
      2. Protected Enclaves
      3. Information Centric
      4. Threat Vector Analysis
2. Viruses, Worms, Trojans & other Malware
   1. Types of malware, how it spreads
      1. Viruses
      2. Worms
      3. Trojans
      4. Ransomware
   2. Capabilities and goals of different types of malware
      1. Data harvesting
      2. Unauthorized system access
      3. Denial of Service, Distributed Denial of Service (DOS, DDOS) and its effects on availability
      4. Data destruction
   3. Malware mitigation and prevention strategies
      1. System scanning and monitoring
      2. Data integrity checks
      3. Program execution blocking
      4. System patching & hardening
      5. User education and security culture (e.g., social engineering techniques)
3. Network Fundamentals
   1. Types of networks to include LAN, WAN, MAN, PAN, NAN, WLAN, and the Internet
   2. Capabilities, characteristics and security limitations of network hardware devices and their operating systems
      1. Hubs
      2. Bridges
      3. Switches
      4. Routers
      5. Firewalls
   3. Techniques, methods, and systems for fighting malware
      1. Intrusion Detection Systems (IDS)
      2. Intrusion Prevention Systems (IPS)
      3. Honeypots
   4. Designing basic network architectures

a.   Identifying functionality

b.   modularity of design

c.   hierarchical design principles in network architectures

d.   using VLANs (virtual local area networks) to limit broadcasts

4. Protocol Stacks and IP Concepts  
   1. Introduction and Use of the 7-layered Open Systems Interconnect (OSI) model for Networking
      1. Physical Layer
      2. Data Link Layer
      3. Network Layer
      4. Transport Layer
      5. Session Layer
      6. Presentation Layer
      7. Application Layer
   2. Relation of the 7-layered OSI Model to the four layers of the TCP/IP (Transmission Control Protocol/Internet Protocol) Model
   3. Protocol functions, uses, and their operation in the OSI Model
      1. Media Access Control (MAC) Addressing in local area networks
      2. ARP (Address Resolution Protocol)
      3. Internet Protocol (IP)
      4. Transmission Control Protocol (TCP)
      5. User Datagram Protocol (UDP)
      6. Internet Control Message Protocol (ICMP)
      7. Simple Network Management Protocol (SNMP)
      8. Border Gateway Protocol (BGP)
   4. Similarities and differences between the IPv4 vs. IPv6 standards.
   5. Function of the Domain Name System (DNS) and its support of network communications.
5. Cryptography & Securing data at rest and on the move
   1. History and fundamentals of cryptography
      1. Communications challenges and cryptographic goals
      2. Plain text vs. Cipher text
      3. History
      4. Ciphers and Cryptanalysis systems
      5. One-Time Pads
      6. Cryptography vs. Cryptology
      7. Cryptosystems
      8. Keys
      9. Key Exchange and Protection
   2. Define and explain the types of Cryptographic Systems
      1. Symmetric Encryption (Private Key Encryption)
      2. Asymmetric Encryption (Public Key Encryption)
      3. Diffie-Hellman Key Exchange
      4. Hash Functions
      5. Digital Signatures
   3. Major capabilities, limitations, characteristics, and usages of common cryptographic algorithms.
   4. Capabilities, characteristics, and security vulnerabilities presented by Steganography techniques and tools.
      1. History of steganography
      2. Steganography techniques
      3. Open-Source tools for studying steganography

6. Cyber Attacks, Defenses, and Law
   1. Classification of Cyber Attacks
      1. Network based attacks
      2. Client side attacks
      3. Social Engineering attacks
7. Active cyber defense cycle’s techniques and mitigation strategies
   1. Proper network architectures
   2. Implementation of passive defenses
   3. Cyber Threat Intelligence (CTI)
   4. Network Security Monitoring (NSM)
   5. Incident Response (IR)
   6. Threat and Environment Manipulation (TEM)
8. Introduction to U.S. Federal/State laws governing cyberspace, and relating these laws to international laws.
   1. Restrictions on cyber operations
   2. Organizational impact
   3. Organizational defensive strategies

CIS 299 - Advanced Co-op: Computer Information Systems

1. Discuss the need for skills in oral and written communication and the importance to job success.
2. Describe the techniques for managing time and energy for job efficiency.
3. Identify stress in work situations and begin to develop techniques for coping with stress.
4. Find and related information on some career field to career goals.
5. Write a resume and plan an employment interview (real or simulated) and observe (real or filmed) or successfully complete such experiences (s), where available.
6. Identify some basic principles and theories learned in courses completed, and apply them to problems encountered in real work situations.
7. Identify problems which arise in work situations and develop some techniques for successful solution to them.

1. Communication Skills
   1. Importance in job success
   2. Oral skills developed
   3. Written skills developed
2. Time and Energy Management
   1. Identifying resources and their uses
   2. Techniques for managing, for job efficiency
3. Stress and Its Management
   1. Types of job stress
   2. Causes of stress
   3. Characteristics of stress
   4. Techniques for managing job stress
4. Careers: Information and Its Uses
   1. Review of careers in field of study
   2. Sources of career information
   3. Uses of career information
   4. Career objectives
   5. Career plans
5. Placing Yourself on the Job Market
   1. Identifying varied job markets
   2. Selecting job markets appropriate to your potential
   3. Aspects of presenting oneself on the market
      1. Job information
      2. Resume writing
      3. Backing up the resume
      4. References
      5. The interview
6. Principles, Theories, and Practices in the Career Field
   1. Application in the work situation
   2. Ongoing discussion
   3. Understanding through application
7. Problems in the Work Situation
   1. Problem (types) identified
   2. Ways of dealing with problems encountered – ongoing discussion each session

CIS 299WK - Adv Co-op Work: Comp Info Sys

1. Apply some of the principles, knowledge, and skills learned in classroom and laboratory in real work situations.
2. Demonstrate improved skills, competence, and levels of accuracy in handling responsibility and work assignments.
3. Demonstrate improved self-confidence in handling work assignments.
4. Demonstrate skills in managing human relations: peers (children, customers, clients, etc.) and supervisors.
5. Deal responsibly with the world of work: reporting promptly and management of time, energy, and stress.
6. Demonstrate improved understanding of the career field.

CSA 100 - Computer Literacy

1. Describe the essential components of digital systems.
2. Explain how to manage and protect a digital identity.
3. Demonstrate basic operating system skills.
4. Create documents, spreadsheets, and presentations. 
5. Use the Internet for e-mail and basic research using the World Wide Web.

1. Components of a Computer System
   1. Hardware
   2. Peripheral, Input and Output devices
2. Operating System Basics
   1. File management
   2. Using windows
   3. Starting applications
3. Word Processing Fundamentals
   1. Functions of a word processor
   2. Composing documents on the computer
   3. Saving and opening files
   4. Correcting errors and moving text
4. Spreadsheet Fundamentals 
   1. Functions of spreadsheet software
   2. Basics of spreadsheet operations
   3. Formats for computerized data displays
   4. Accuracy in entering and retrieving data
5. Presentation Graphics Fundamentals
   1. Functions of presentation software
   2. Presentation basic principles
   3. Creating presentations
   4. Saving and opening files
6. Internet Fundamentals
   1. Using E-mail and online communities
   2. Searching for information
   3. Critical evaluation of Internet information
   4. Communicating online
   5. Safety, security and privacy while online

CSA 110 - Spreadsheets: Microsoft Excel

1. Describe and demonstrate spreadsheet concepts in Excel.
2. Construct  formulas using Excel functions.
3. Format and print worksheets, data, charts and graphics
4. Manage multiple worksheets and workbooks.
5. Develop an Excel application including data validation and macros.
6. Conduct data analysis using data tables.
7. Demonstrate the use of advanced logical functions,filtering and lists.

1. Spreadsheet Concepts and Microsoft Excel    
   1. Using Excel to manage data
   2. Worksheet navigation and design
   3. Developing a worksheet
   4. Entering and editing data
   5. Working with ranges, rows and columns
   6. Headers and footers
   7. Previewing and printing formulas and worksheets
2. Formulas and Functions    
   1. Excel functions
   2. Relative and absolute references
   3. Paste options
   4. Insert function dialog box
3. Formatting Worksheets and Cells    
   1. Font types and styles
   2. Cells and cell content
   3. Cell borders and backgrounds
   4. Rows and columns
   5. Background images and sheet tabs
   6. The printed worksheet
4. Working with Charts and Graphics    
   1. Creating charts
   2. Embedded charts
   3. Chart styles and types
   4. Modifying a chart
   5. Formatting chart elements
   6. Adding sparklines
5. Working with Excel Lists    
   1. Introduction to lists
   2. Planning and creating a list
   3. Creating a list range
   4. Sorting data
   5. Maintaining a list
   6. Auto filters and custom filters
   7. PivotTables, PivotChart, Slicer
6. Managing Multiple Worksheets and Workbooks    
   1. Grouping worksheets
   2. Referencing cells and ranges
   3. Data consolidation
   4. Using templates
   5. Working with linked workbooks
   6. Using LookUp Tables
7. Collaborating on a Workbook and Web Page    
   1. Auditing formulas
   2. Tracing and fixing errors
   3. Creating a shared workbook
   4. Tracking changes
   5. Merging workbooks
   6. Non-interactive Web pages
   7. Creating and using hyperlinks
   8. Saving a workbook as an XML file   
8. Developing an Excel Application    
   1. Validating data entry
   2. Protecting a worksheet and workbook
   3. Naming cells and ranges
   4. Working with macros
   5. Recording and running a macro
   6. Securing considerations for macros
9. Data Tables and Scenario Management    
   1. Cost-volume-profit analysis
   2. One and two-variable data tables
   3. Using array formulas
   4. Scenario manager
   5. Creating scenario reports
10. Using Solver for Complex Problems    
    1. Finding a solution
    2. Creating a Solver answer report
    3. Solver models
11. Importing Data into Excel    
    1. Importing text files
    2. Databases and queries
12. Advanced Functions and Filtering    
    1. Excel’s logical functions
    2. Calculating conditional counts and sums
    3. Advanced filtering
    4. Working with financial functions   

COR 110 - County Correctional Officer Training Academy

1. Complete all proficiency skills successfully.
2. List the various Federal and State courts corrections fall under.
3. List the essential elements of an effective corrections officer.
4. Transport inmates between facilities without any issues.
5. Write the key characteristics that should be included in a report.
6. List the essential elements of an effective corrections officer.
7. Demonstrate an understanding of juvenile legal mandates, psychiatric issues, and juvenile behaviors.
8. Demonstrate knowledge and elements of force.

COR 115 - Corrections Training Officer

1. Handle a hostage situation effectively & safely.
2. Transport multiple inmates according to custody levels without issue and in a professional manner between 2 different worksites.
3. Demonstrate de-escalation skills with the inmate population and comprehensive knowledge of conflict resolution in the jail/prison system.
4. Demonstrate a basic knowledge of how to implement life saving measures.
5. Demonstrate knowledge assessing inmate mental health.
6. Demonstrate knowledge of inmate recidivism and understand how to prevent their return to being in custody.

CUL 101 - Principles of Restaurant Operations

3 Credits, 3 Contact Hours
3 lecture periods 0 lab periods

Fundamentals of operating and managing a restaurant, such as concept development; menu development and food purchases; kitchen equipment; and budgeting and cost control. Includes restaurant organization, job definitions and staffing, employee training, marketing, sales and promotion, customer relations and fundamentals of managing an off-premise catering service. In accordance with UNESCO certification, also includes ethical ingredients (local produce, protein, seafood, seeds, and grains); sourcing locally based on seasonality; sustainable kitchen practices; and offering menu items that complement the Southern Arizona growing region.

Prerequisite(s): CUL 105  and CUL 140 .
    

1. Explain and apply concept development principles in restaurant operations and catering services.
2. Discuss the significance of location, seating, visibility, accessibility, and design in restaurant operations.
3. Demonstrate the principles of menu preparation for dine-in and catering services, including menu types, design, analysis, and layout.
4. Demonstrate budget and cost control principles through practical exercises and case analysis.
5. Explain the significance of employment law as it relates to recruiting, interviewing, selection, termination, and employment testing in restaurant operations.
6. Describe types of kitchen equipment used in restaurant operations and discuss maintenance and sanitation of equipment.
7. Prepare a simulated marketing plan with emphasis on product and service, advertising and merchandising, sales, and public relations.
8. Describe considerations in food purchasing, storage, and product selection.

         A.   Definition

         B.   Life cycles

         C.   Utility and level of service

         D.   Profitability

II.       Concept Location and Design

         A.   Seating

         B.   Location information check list

         C.   Visibility

         D.   Accessibility

         E.   Design criteria

III.      Menu Development

         A.   Type

         B.   Analysis

         C.   Layout

         D.   Design

IV.     Budgeting and Controlling Costs

         A.   Forecasting

         B.   Budgeting costs

         C.   Expense control

         D.   Gross profit

V.      Staffing the Restaurant

         A.   Employment laws

         B.   Recruiting, interviewing, and selection

         C.   Termination

         D.   Employment testing

VI.     Kitchen Equipment

         A.   Categories

         B.   Specialty cooking equipment

         C.   Kitchen maintenance

         D.   Sanitation considerations

VII.    Marketing Plan, Sales, and Promotion

         A.   Marketing Plan

         B.   Sales

         C.   Promotion

VIII.    Food Purchasing

         A.   Systems

         B.   Storage

         C.   Selected product purchasing

CUL 105 - Food Service Nutrition and Sanitation

3 Credits, 3 Contact Hours
3 lecture periods 0 lab periods

Basic nutrition concepts with emphasis on the nutritional concerns of restaurants and other types of food service operations. Includes the theory of nutritional label reading; nutritional food values; and the effects food has on the body. Also includes optimal sanitation policies and procedures; maintaining a clean work environment safe from food-borne illnesses; Hazard Analysis Critical Control Points (HACCP); safety and accident prevention; storage, preparation, and cleaning of work surfaces; and legal requirements based on regulations of the local municipality.

Corequisite(s): CUL 140  
Information: Consent of Culinary Arts Department is required before enrolling in this course. Students are required to pass the National ServSafe Exam prior to enrolling in additional Hospitality or Culinary classes.
    

2. Identify and describe food handling and storage techniques necessary for the prevention of food-borne illnesses.

3. Explain and apply the Hazard Analysis Critical Control Points (HACCP) concept to a commercial food service facility.

4. Describe proper cleaning and sanitizing techniques for equipment and utensils.

5. Explain the legal requirements for food service safety and sanitation, including the role of governmental agencies in maintaining safe food service facilities.

6. Select foods and plan menus that promote individual health and fitness for a variety of age groups using standard food guides and guidelines.

7. Describe the role of nutrition in promoting optimal health and fitness.

8. List the major types, functions, and food sources of carbohydrates, lipids, proteins, vitamins, minerals and water.

1. Creating a Safe Food Service Environment
   1. Occupational safety hazards
   2. Food service worker personal habits
   3. Managerial and supervisory responsibilities
2. Food-borne Illnesses
   1. Potential hazards
   2. Cross contamination
   3. Common causes of food borne illnesses
3. Hazard Analysis Critical Control Points (HACCP): A Food Protection System
   1. Introduction to the HACCP system
   2. Hazards
   3. Analysis
   4. Critical control points
   5. Time and temperature charting
4. Sanitation in the Purchasing, Receiving and Storage of Food
   1. Food suppliers
   2. Receiving fresh foods
   3. Receiving processed foods
   4. Storing food and supplies
5. Sanitation in the Preparation and Service of Food
   1. Time and temperature principles
   2. Thawing food
   3. Preparing food
   4. Cooking food
      1. Cooking temperatures for meat
      2. Holding temperatures
      3. Preventing cross-contamination
   5. Transporting food
   6. Using leftover food
6. Maintaining Sanitary Facilities and Equipment
   1. Facilities design
   2. Cleaning and sanitizing equipment and utensils
      1. Manual dishwashing
      2. Mechanical dishwashing
   3. Pest control
   4. Garbage and trash disposal
7. Safety and Accident Prevention
   1. Preventing accidents
   2. First aid
   3. Fire safety
   4. Emergency procedures and crisis management
8. Legal Requirements for Food Service Safety and Sanitation
   1. Regulatory agencies
      1. Federal
      2. State
      3. Local
   2. Pima County Health Department procedures and requirements
9. Health and Nutrition
   1. Dietary factors involved in promotion of health
   2. Basic nutrition guidelines
10. Evaluation and Use of Popular and Commercial Nutrition Information in Planning Menus
    1. Guidelines for evaluating contemporary nutrition information.
    2. Extracting information from food labels
       1. United States Recommended Daily Allowances (RDAs)
       2. Menu label requirements
       3. Evaluating ingredients
       4. Nutrient analysis
    3. Application of nutrition information to menu planning
       1. U.S. food guides and guidelines
       2. Tables of food composition
       3. Food labels
       4. Exchanges
       5. Recommended Daily Allowances (RDAs)
11. Nutrition Principles and the Life Cycle
    1. Infants and toddlers
    2. Early childhood
    3. Adolescence
    4. Adults
    5. Seniors

CUL 130 - Savory Cuisine

1. Prepare stocks in a traditional manner and describe their uses in classic and contemporary kitchens.
2. Prepare leading and secondary sauces and explain the appropriate use of each.
3. Identify the various types of soups and demonstrate the techniques for making each type.
4. Use liaisons.
5. Demonstrate the appropriate use of a variety of cooking techniques.
6. Prepare a variety of vegetables, starches and grains, demonstrating basic knife skills.
7. Identify prime cuts of meat.
8. Prepare meats, poultry, fish, and shellfish for hotel/restaurant use.
9. Prepare a variety of egg dishes.

1. Classical Stocks
   1. Types
      1. Brown
      2. White
      3. Fish
      4. Vegetable/mushroom
      5. Glaces
      6. Coulis
   2. Uses of stocks
      1. Classic kitchens
      2. Contemporary kitchens
2. Sauces
   1. Mother/leading Sauces
      1. Brown
      2. Veloute
      3. Supreme
      4. Emulsified
      5. Tomato
      6. Bechamel
   2. Small/compound
   3. Beurre Blanc and Beurre Rouge
   4. Reduction sauces
3. Soups
   1. Clear
   2. Cream
   3. Hot
   4. Cold
   5. Bisque
4. Liaisons
   1. Roux
      1. White
      2. Brown
   2. Starches
      1. Potato
      2. Rice
      3. Corn
      4. Arrowroot
      5. Flour
5. Cooking Techniques
   1. Sauté/sweat
   2. Braise
   3. Grill
   4. Broil
   5. Roast
   6. Poach/simmer
6. Preparation of Vegetables
   1. Identification
      1. Green
      2. Root
      3. Grains
      4. Farinaceous
   2. Basic Knife Cuts
      1. Brunoise
      2. Dice
      3. Julienne
      4. Jardiniere
      5. Turned
      6. Chiffonade
      7. Bias
7. Butchering
   1. Beef
   2. Poultry
   3. Game
   4. Lamb
   5. Fish
   6.    Shellfish
8. Egg Cookery
   1. Boil
   2. Poach
   3. Fry
   4. Omelets

CUL 140 - Culinary Principles

1. Demonstrate and highlight key sanitation practices of a professional kitchen.
2. Demonstrate proper beginning knife skills.
3. Define cooking and food service terminology, to include both English and non-English vocabulary.
4. Identify equipment and small-ware used in a professional kitchen.
5. Properly identify various foods: herbs and spices, vegetables, chocolates, etc.
6. Identify and apply cooking tools and equipment.
7. Describe the process of sensory evaluation and conduct such an evaluation of various foods.
8. Identify and describe classic stocks and sauces and their use in modern and classic food service.

1. The Culinary Profession
   1. History of food preparation
   2. History of the culinary profession
   3. Great chefs
      1. Kitchen brigade
      2. Hierarchy of positions
2. Job Responsibilities
3. Food Service Vocabulary
   1. Value and use of terminology
   2. Professional jargon
4. The Menu
   1. Elements
   2. Design
5. Principles of Cooking
   1. Heat transfer
   2. Cooking media
   3. Cooking methods
      1. Dry heat
      2. Moist heat
      3. Combination
6. Tools and Equipment
   1. Hand tools
      1. Identification and selection
      2. Use and maintenance
   2. Heavy Equipment
      1. Identification and selection
      2. Use and maintenance
7. Knives and Knife Skills
   1. Selecting and storing
   2. Sharpening and steeling
   3. Classic cuts
8. Food Tasting
   1. Biological and physical components
   2. Cultural impact
   3. Sensory evaluations
9. Stocks
   1. Stock Making
      1. Brown
      2. White
      3. Fish
      4. Vegetable
   2. Reductions and glaces
   3. Use in classic and contemporary food service
10. Sauces
    1. Mother/Leading sauces
       1. Brown
       2. Veloute
       3. Bechamel
       4. Hollandaise
       5. Tomato
    2. Small/compound sauces
    3. Beurre Blanc and Beurre Rouge
    4. Reduction sauces
11. Herbs and Spices
    1. History
    2. Tasting and sensory evaluation
    3. Culinary Usage
12. Chocolate
    1. History
    2. Tasting and sensory evaluation
    3. Culinary usage
13. Vegetables
    1. Identification
    2. Selection and storage
    3. Preparation and use

CUL 150 - Garde Manger

1. Identify the variety of equipment used in Garde Manger work and demonstrate techniques for cleaning the equipment in a sanitary and safe manner.
2. Demonstrate proper basic knife skills.
3. Identify common herbs and spices.
4. Practice commercial cooking techniques.
5. Prepare a variety of foods to include but not limited to: assorted soups, cheeses, pâté and types of sausage, salad greens, basic sandwiches, emulsified and non-emulsified dressings.

1. Care of Equipment
   1. Identify and clean
      1. Slicers
      2. Grinders
      3. Buffalo choppers
      4. Food processors
      5. Mixing machines
   2. Pate molds
      1. Terrines
      2. Timbales
2. Dressings: Emulsified and Non-Emulsified
   1. Vinegars
   2. Oils
   3. Binders
   4. Mustards
   5. Mayonnaise
3. Knife Skills
   1. Brunoise
   2. Dice
   3. Julienne
   4. Chiffonade
4. Basic Sandwiches
   1. Types
   2. Preparation
   3. Presentation techniques
5. Herbs and Spices
   1. Herbs - identification
      1. Basil
      2. Cilantro
      3. Thyme
      4. Rosemary
      5. Mint
      6. Oregano
   2. Spices - identification
      1. Nutmeg
      2. Pepper
      3. Cinnamon
      4. Allspice
      5. Cloves
      6. Ginger
6. Salad Greens
   1. Washing and storage
   2. Types
      1. Romaine
      2. Bibb
      3. Endive
      4. Frisee
      5. Oakleaf
   3. Serving techniques
7. Commercial Cooking Techniques
   1. Sauté and sweat
   2. Grilling
   3. Poaching and simmering
   4. Blanching
   5. Braising
8. Soups
   1. Clear
   2. Cream
   3. Hot
   4. Cold
9. Sausage and Pâté
   1. Types
   2. Preparation
   3. Presentation techniques
10. Cheese
    1. Types
    2. Identification
    3. Preparation

CUL 153 - Cakes

1 Credits, 1.5 Contact Hours
.5 lecture periods 1 lab period

Introduction to the art of cake baking. Includes the ingredients, preparation, and baking of cakes. Also includes icings, decorations, and fillings.

Prerequisite(s): CUL 105  and CUL 140 .
    

2.   Identify basic types of cake ingredients, preparation tools, and mixing methods.

3.   Prepare cakes using commercial baking equipment.

4.   Prepare various icings, fillings, and decorations.

5.   Evaluate cakes to determine quality levels.

6.   Demonstrate proper production plating and presentation techniques.

1. Cake Preparation
   1. Baking terms
   2. Baking ingredients and function
   3. Baking tools, utensils, and equipment
   4. Preparation principles
2. Cakes
   1. Basic cake mixing methods
   2. Application of mixes and other value added products
3. Cake Batter and Baking
   1. Panning cake batter
   2. Baking and cooling procedures
4. Icing the Cake
   1. Basic types of icing, decorations, and fillings
   2. Icing, decorations, and filling preparation
5. Evaluation of Cakes, Icings, Decorations, and Fillings
6. Plating and Presentation Techniques

CUL 156 - Pies

1 Credits, 1.5 Contact Hours
.5 lecture periods 1 lab period

Introduction to the art of baking pies. Includes a variety of pastry dough, fillings, and other ingredients for creating pies and tarts. Also includes mixing; shaping; baking; and plating and presentation.

Prerequisite(s): CUL 105  and CUL 140 .
    

2.   Prepare pies using commercial baking equipment.

3.   Evaluate pies to determine quality levels.

4.   Demonstrate proper production plating and presentation techniques.

1. Pie Preparation
   1. Define baking terms
   2. Baking ingredients and functions
   3. Baking tools, utensils, and equipment
   4. Preparation principles
2. Pie Dough
   1. Basic pie dough and crusts
   2. Mixing methods
   3. Pie shapes
   4. Application of mixes and other value added products
3. Baking
   1. Pie filling
   2. Baking and cooling procedures

           IV.     Evaluation of Pies to Determine Quality Levels

           V.      Presenting Pies

1. Basic types of pie toppings and appropriate uses
2. Plating Techniques

CUL 160 - Bakery and Pastry Production I

1. Use baking and pastry terminology, including English and non-English vocabulary.
2. Describe the functions of various ingredients in baked products.
3. Produce a variety of bakery and pastry items to include but not limited to: yeast breads, quick breads, creams and custards, dough, cakes, fillings, icing, cookies & brownies, etc.
4. Produce basic plating, decorating and garnishing techniques.
5. Produce and demonstrate proper food safety and sanitation procedures required of bakery personnel.

1. Bakery and Pastry Vocabulary
   1. Value and use of terminology
   2. Professional jargon
   3. International lexicon
2. Ingredients
   1. Flour
   2. Sugar
   3. Dairy and eggs
   4. Leavening agents
   5. Fats
   6. Flavoring agents
3. Yeast Breads
   1. 10-stage process
   2. History
   3. Production for restaurant and catering service
4. Quick Breads
   1. Muffin method
   2. Biscuit method
   3. Creaming method
   4. Production for restaurant and catering service
5. Creams and Custards
   1. Crème Chantilly
   2. Crème anglaise
   3. Crème patisserie
   4. Ice cream and sorbet
6. Dough’s
   1. Pate Sucree
   2. Pate Brisee
   3. Pate a Choux
   4. Dacquoise
7. Cakes, Filling and Frostings
   1. Cake mixing methods
      1. High fat
      2. Low fat
   2. Fillings and frostings
      1. Buttercream
      2. Ganache
      3. Meringue
8. Cookies and Brownies
   1. Bagged cookies
   2. Bar cookies
   3. Drop cookies
   4. Wafer cookies
   5. Refrigerated cookies
9. Elementary Plating, Decorating and Garnishing Techniques
   1. Use of piping bag
   2. Portioning desserts and breads
   3. Simple plate decorations
   4. Production of plated desserts for restaurant and catering service
10. Safety and Sanitation
    1. Tools and equipment
    2. Food storage
    3. Food workers’ personal hygiene

CUL 162 - Art of Chocolate

3 Credits, 5 Contact Hours
1 lecture period 4 lab periods

Introduction to chocolate in the culinary arts. Includes an introduction to the properties of chocolate and the history of chocolate. Also includes the history and preparation of truffles, dough and batter; and molded and free form chocolate art work.

Prerequisite(s): CUL 105  and CUL 140  
    

2. Discuss the history of chocolate in the culinary arts.

3. Demonstrate appropriate techniques and methods used when tempering chocolate.

4. Prepare hand rolled and molded truffles of various flavors and fillings.

5. Execute recipes using batters and different types of dough with chocolate as the main ingredient.

6. Create free form and molded decorations with white, milk, and dark chocolate.

7. Perform techniques and methods used for creating and presenting chocolate artwork.

1. Introduction to Chocolate
   1. Types of chocolate
   2. History of chocolate
   3. Tempering methods
   4. Ganache
2. Truffles
   1. Hand rolled
   2. Molded
3. Dough and Batter
   1. Cookie recipes
   2. Torte recipes
   3. Cake recipes
4. Chocolate Art Work
   1. Free form decor: shapes and bows
   2. Chocolate plastic and marzipan: flowers and shapes
   3. Gelatin molds
   4. Boxes: molded and free form
   5. Molded art work
5. Presentation
   1. Creating a plate
   2. Painting with cocoa butter

CUL 163 - Sauces

3 Credits, 5 Contact Hours
1 lecture period 4 lab periods

Concepts, skills, and techniques for sauce and stock creation. Includes preparation of stocks and sauces in a traditional manner and their uses in classic and contemporary kitchens. Also includes identification of and appropriate uses for liaisons.

Prerequisite(s): CUL 105  and CUL 140 .
    

2. Describe five main or mother sauces and three minor sauces.

3. Discuss sauce characteristics and uses.

4. Prepare fifteen sauces using a roux, liaisons, and/or emulsions.

5. Demonstrate sanitation standards in the preparation and storage of sauces.

1. Overview of Stocks
   1. Chicken
   2. Fish
   3. Beef and brown
   4. Veal
2. Sauces
   1. Bechamel
   2. Roux
   3. Velouté
   4. Espagnole
   5. Demi-glace and secondary brown
   6. Tomato
   7. Emulsion
   8. Reduction
3. Sauce Characteristics
   1. Thickening agents and compound butters
   2. White vs. brown
   3. Reduction and emulsion
4. Sauce Preparation and Sanitation Standards
   1. Best practices
   2. Skills and research
   3. Safety and preparation
   4. Storage

CUL 168 - Specialty and Hearth Breads

1. Explain the process of bread preparation
2. Discuss the types and use of flour and yeast
3. Create a variety of classic artisan bread shapes
4. Prepare an attractive bread product
5. Scrutinize and judge the quality of the finished bread products
6. Discuss the evolution of bread products
7. Demonstrate safety and sanitation procedures in baking

1. Bread Preparation
   1. History of bread making
   2. Ingredients and processes involved in making bread
   3. Science of fermentation
   4. Science of baking
   5. Baker’s math
   6. Different types of breads
2. Flour and Yeast
   1. Different types
      1. Gluten-free flours
      2. Dessert breads
      3. Quick breads
   2. Mixing methods
   3. Applications of mixes
   4. Starters and pre-ferments
   5. Preparation of pre-fermented breads
3. Classic Artisan Bread Shapes
   1. Rye
   2. Pumpernickel
   3. German style
   4. Bouille
   5. Sticks
   6. Loafs
   7. Braids
   8. Rolls
   9. Addition of grains, fruits and specialty flours
   10. Rolls, breads, and decorative breads made from lean dough, sourdough, and multi-grains
4. Product Appearance
   1. Baking procedures
   2. Cooling procedures
   3. Displaying breads
   4. Storing bread
5. Finished Product Quality
   1. Taste and texture
   2. Bread crackle and crust
   3. Evaluation of product quality
6. Evolution of Bread Products
   1. History of bread
   2. Evolution of products
      1. Yeast
      2. Hearth breads
7. Health and Sanitation in the Kitchen
   1. Bacteria and cross-contamination prevention
   2. Storage of grains
   3. Washing and sanitizing equipment
   4. Proper storage of bread

CUL 170 - Dining Room Operations

2 Credits, 2 Contact Hours
2 lecture periods 0 lab periods

Theory and practice of operating a casual dining room. Includes preparation for proper dining and service etiquette for staff. Also includes proper techniques for clearing tables, service of wine, beverage sales and techniques, salesmanship, and customer service.

Prerequisite(s): CUL 105  and CUL 140 .
    

2. Display proper etiquette for serving and clearing tables.

3. Perform wine and beverage service using proper etiquette.

4. Demonstrate effective sales techniques.

5. Describe appropriate customer relations techniques.

1. Dining Room Preparation and Guest Service
   1. Table service
      1. Table set-up
      2. Table maintenance during meal
      3. Table clearing
   2. Opening and closing side work
      1. Arranging tables per reservations
      2. Stocking side stations
      3. Refilling, cleaning and stocking condiments
      4. Cleaning
   3. General rules of etiquette
   4. Taking guests’ orders
      1. Numbering systems
      2. Writing guest checks
      3. Point-of-sale systems
      4. Presenting guest checks for payment
2. Proper Etiquette for Service and Clearing
   1. Set-up of china, glassware and silver
   2. Service procedures
   3. Clearing procedures
3. Wine and Beverage Sales and Service
   1. Wine and beer
   2. Coffee, tea and other beverages
   3. Presentation and service of beverages
   4. Glassware selection and storage
4. Salesmanship
   1. Upselling the product
   2. Understanding guests’ requirements
   3. Increasing profits
5. Serving the Public
   1. Guest satisfaction
   2. Guest dissatisfaction
      1. Unruly guests
      2. Procedures for guest compensation
   3. Guest intoxication
      1. Legal responsibilities
      2. Methods of prevention

CUL 174 - From Garden to Table

3 Credits, 5 Contact Hours
1 lecture period 4 lab periods

Introduction to preparing edible plants grown in the Sonoran Desert. Includes the best vegetable and herb selection for year-round harvest, as well as an investigation of optimal soil composition, composting, planting and harvesting techniques, seed saving, and preserving and storage methods. Also includes the nutritional advantage of locally grown plants and how to prepare them for optimal nutritional value. In accordance with UNESCO certification, also includes a survey of best practices for sustainability and recycling in the food service industry.

Prerequisite(s): CUL 105  and CUL 140 .
    

2. Determine appropriate selection criteria for the Sonoran Desert planting zone and list appropriate vegetables for desert seasons.

3. Identify the proper location for a garden and compost site depending on plants and herbs chosen for planting.

4. Describe how to test soil quality and add nutrients to soil that will produce flavorsome and healthy plants.

5. Determine the most appropriate system for providing water to a garden.

6. Identify plants that will attract specific pollinators and why these are important.

7. Describe the pest control methods that are environmentally friendly and maintain plant nutrition.

8. Prepare various types of desert vegetables and herbs in a nutritious and healthy manner.

9. Research and describe campus and kitchen practices to determine if they are observing best practices for creating a sustainable environment and doing all they can to enhance recycling.

1. Plants in Desert Conditions
   1. Plants that grow and thrive in a desert environment
      1. Edible plants that grow in the Sonoran Desert
      2. Edible plants that grow in various seasons in the Sonoran Desert
   2. Choosing what and when to plant
2. Plant Basics
   1. Proper locations for planting edible herbs and plants
   2. Soil requirements
      1. Identification of soil content
      2. Preparing the proper planting medium
      3. Contribution of composting to healthy, nutritious plants
3. Water
   1. Hand watering v. irrigation
   2. Water harvesting from rain
4. Pest Control
   1. Identification of garden pests
   2. Controlling garden pests in an environmentally friendly way that maintains a healthy garden and nutritious plants
5. Natural Pollinators
   1. Plants that attract specific pollinators
   2. Importance of attracting pollinators to vegetable gardens
6. Nutrition
   1. Nutritional benefits of desert gardening practices
   2. Nutritional benefits of specific plants and herbs grown
   3. Preparation of harvested vegetables and herbs in a nutritious and healthy manner

CUL 180 - Food in History

3 Credits, 3 Contact Hours
3 lecture periods 0 lab periods

History of food, the story of cuisine, and the social history of eating. Includes collecting, gathering and hunting food; stock-breeding and farming; sacramental foods; the economy of food markets; the era of merchants; New World food discoveries; seed migration; and professional food preparation. Also includes local indigenous foods of the people who resided in Southern Arizona; Native cultivation and methods of desert foraging; and Spanish (Father Kino) and Mexican/Chinese influences.

Prerequisite(s): CUL 105  and CUL 140 .
    

2.   Describe the role of collecting, gathering and hunting food in the development of humans.

3.   Describe the development of farming and stockbreeding.

4.   Describe the role of sacramental foods in various cultures.

5.   Discuss the economy of food markets in history.

6.   Explain the role of essential and luxury foods in merchant-based economies.

7.   Trace the spread of indigenous New World foods throughout the world and describe the impact of these foods on various cuisines.

8.   Trace the historical development of professional food preparation.

1. Collecting, Gathering and Hunting Food
   1. Collecting
      1. Honey
      2. Berries and other plant-based foods
   2. Gathering
   3. Hunting
2. Stock-breeding and Farming
   1. History of meat
   2. History of dairy
   3. History of grains and cereals
3. Sacramental Foods
   1. Oil
   2. Bread
   3. Wine
4. The Economy of Food Markets
   1. History of fishing
   2. History of poultry
5. The Era of Merchants
   1. Essential foods
   2. Luxury foods
      1. Chocolate
      2. Pepper
      3. Spices
      4. Sugar
   3. Social Influences on Food Availability
      1. Coffee and tea
      2. Tomatoes and potatoes
      3. New World
6. Columbus, Cortez and New World Food Discoveries
   1. Indigenous foods
   2. The lasting impact on world cuisines
      1. Famines
      2. Flavor influences
7. Professional Food Preparation
   1. Guild systems
   2. Restaurants and royalty
   3. Chefs

CUL 185 - Catering Operations

3 Credits, 5 Contact Hours
1 lecture period 4 lab periods

Theory and practice of planning and executing catering functions. Includes booking and planning, banquet room set-up and staffing, banquet service, guest payment and follow up, and specialized functions.

Prerequisite(s): CUL 105  and CUL 140 .
    

2. Explain the booking and planning process of a catering function.

3. Describe the appropriate methods of scheduling space, set-up and staffing of a banquet room along with the proper methods of etiquette for banquet food & beverage service.

4. Describe methods of customer contact and follow up, including menu planning and incidental arrangements and procedures for payment.

5. Identify and describe particular needs of special banquet functions.

6. Execute various catering functions.

1. Catering: Booking and Planning
   1. Evaluation
      1. Number of guests and space requirements
      2. Time requirements
      3. Type of meal and service
      4. Incidental requirements and arrangements
   2. Booking Space/Function Arrangements
      1. Arranging space and room set-up
      2. Ordering incidentals
      3. Scheduling staff
2. Banquet Room Set-up and Staffing
   1. Meeting arrangements
   2. Dining arrangements
3. Customer Contact
   1. Menu Planning
   2. Incidental Arrangements
4. Banquet Service
   1. Beverage service/cocktail parties
   2. Food service
      1. Preparation and set-up
      2. Guest service
      3. Clearing and cleaning up
5. Guest Payment and Follow Up
   1. Methods of Payment
      1. Deposits and partial payments
      2. Billing arrangements
   2. Follow up
      1. Thank you letters
      2. Evaluations
      3. File systems for future
6. Special Functions
   1. Weddings
      1. Requirements
      2. Service and servers
      3. Follow-up
   2. Buffets
      1. Requirements
      2. Theme parties
      3. Service and servers
      4. Follow up
   3. Outside Catering Functions
      1. Requirements/limitations
      2. Service and servers
      3. Follow-up

CUL 189 - Culinary Arts Capstone I

1. Demonstrate safety and sanitation skills in the handling, preparing, cooking, and clean-up of food learned in a combination of all previous hospitality courses.
2. Exhibit professionalism in appearance, team work, and work proficiency learned in a combination of all previous hospitality courses.
3. Execute a casual lunch experience using a combination of skills learned through the program to include: different cooking techniques, knife skills, cooking vocabulary, characteristics and use of specific foods, use of tools and equipment, costing, scaling, and following a recipe, preparing food products from the hot foods, cold foods, baked products and sauces categories that meets advanced commercial standards in appearance and taste

1. Basic Knife Cuts
   1. Brunoise
   2. Dice
   3. Julienne
   4. Jardiniere
   5. Roll Cut
   6. Chiffonade
   7. Bias
2. Creating a Safe Food Service Environment:
   1. Occupational safety hazards
   2. Food-borne Illnesses
   3. Potential hazards
   4. Cross contamination
   5. Food service worker personal habits
   6. Managerial and supervisory responsibilities
3. Hazard Analysis Critical Control Points (HACCP): A Food Protection System
   1. Introduction to the HACCP system
   2. Hazards
   3. Analysis
   4. Critical control points
   5. Time and temperature charting
4. Sanitation in the Purchasing, Receiving and Storage of Food
   1. Food suppliers
   2. Receiving fresh foods
   3. Receiving processed foods
   4. Storing food and supplies
5. Sanitation in the Preparation and Service of Food
   1. Time and temperature principles
   2. Thawing food
   3. Preparing food
   4. Cooking food
      1. Cooking temperatures for meat
      2. Holding temperatures
      3. Preventing cross-contamination
   5. Transporting food
   6. Using leftover food
6. The Menu
   1. Elements
   2. Design
7. Principles of Cooking
   1. Heat transfer
   2. Cooking media
   3. Cooking methods
      1. Dry heat
      2. Moist heat
      3. Combination
8. Tools and Equipment
   1. Hand tools
      1. Identification and selection
      2. Use and maintenance
   2. Heavy Equipment
      1. Identification and selection
      2. Use and maintenance
9. Knives and Knife Skills
   1. Selecting and storing
   2. Sharpening and steeling
   3. Classic cuts
10. Cooking Techniques:
    1. Sauté/sweat
    2. Braise
    3. Grill
    4. Broil
    5. Roast
    6. Poach/simmer
11. Fabrication:
    1. Beef
    2. Poultry
    3. Shellfish
    4. Fish
    5. Pork
    6. Lamb
12. Egg Cookery
    1. Boil
    2. Poach
    3. Fry
    4. Omelets
13. Dressings: Emulsified and Non-Emulsified
    1. Vinegars
    2. Oils
    3. Binders
    4. Mustards
    5. Mayonnaise
14. Basic Sandwiches
    1. Types
    2. Preparation
    3. Presentation techniques

1. XV. Herbs & Spices
   1. Herbs:
      1. Basil
      2. Cilantro
      3. Thyme
      4. Rosemary
      5. Mint
      6. Oregano
   2. Spices
      1. Nutmeg
      2. Pepper
      3. Cinnamon
      4. Allspice
      5. Cloves
      6. Ginger

1. Salad Greens
   1. Washing and storage Types
      1. Romaine
      2. Bibb
      3. Endive
      4. Frisee
      5. Oakleaf
   2. Serving techniques
2. Bakery and Pastry Vocabulary
   1. Professional jargon
   2. International lexicon
   3. Ingredients
      1. Flour
      2. Sugar
      3. Dairy and eggs
      4. Leavening agents
      5. Fats
      6. Flavoring agents
   4. Yeast Breads
      1. 10-stage process
      2. History
      3. Production for restaurant and catering service
   5. Quick Breads
      1. Muffin method
      2. Biscuit method
      3. Creaming method
      4. Production for restaurant and catering service
   6. Creams and Custards
      1. Creme chantilly
      2. Creme anglaise
      3. Creme patisserie
      4. Ice cream and sorbet
   7. Doughs
      1. Pate Sucree
      2. Pate Brisee
      3. Pate a Choux
      4. Dacquoise
   8. Cakes, Filling and Frostings
      1. Cake mixing methods
         1. High fat
         2. Low fat
      2. Fillings and frostings
         1. Buttercream
         2. Ganache
         3. Meringue
   9. Cookies and Brownies
      1. Bagged cookies
      2. Bar cookies
      3. Drop cookies
      4. Wafer cookies
      5. Refrigerated cookies
3. Sauces
   1. Mother Sauces
      1. Espagnole
      2. Veloute
      3. Hollandaise
      4. Tomato
      5. Bechamel
   2. Liaison
      1. Thickening Agents:
      2. Roux
         1. White
         2. Brown
      3. Starches:
         1. Potato
         2. Rice
         3. Corn
         4. Arrowroot
         5. Flour
4. Restaurant Operations
   1. Concept Development
   2. Location and Design
   3. Menus
   4. Budgeting
   5. Staffing
   6. Kitchen Equipment
   7. Marketing, Sales, Promotion
   8. Food Purchasing
5. Garden to Table
   1. Plants in Desert Conditions
   2. Plant Basics
   3. Water
   4. Pest Control
   5. Natural Pollinators
   6. Nutrition

CUL 244 - Confections, Show Pieces, & Plated Desserts

1. Demonstrate the following various processes for, but not limited to: tempering process for chocolate, Ganache fillings, molded and hand molded confections, aerated confections, jellies, and Crystalline sugar confections.
2. Demonstrate the fundamental principles of chocolate showpieces, plate presentation for desserts, show cakes (how to make and present specialty cakes that are used for show pieces).

1. Tempering Methods: Seeding and Tabling
   1. Dark chocolate
   2. Milk chocolate
   3. White chocolate
2. Ganache Fillings for Confections
   1. Cream
   2. Butter
   3. Egg
3. Hand Molded and Molded Confections
   1. Use of plastic molds when making truffles
   2. Technique used for hand rolled truffles
4. Non-Chocolate Confections:
   1. Aerated fudges/chews/marshmallow
   2. Jellies - gummies
   3. Crystalline confections - caramels and toffee
5. Presentation
   1. Chocolate showpiece works
   2. Plated desserts
   3. Show cakes/specialty cakes

CUL 251 - International Cuisine: World of Flavor

3 Credits, 5 Contact Hours
1 lecture period 4 lab periods

Concepts, skills, and techniques used to create global cuisine. Includes ingredients and foods from around the world. Also includes culinary techniques that incorporate culture and food traditions from Latin America, the Mediterranean, Europe, Asia, and the United States.

Prerequisite(s): CUL 130 , CUL 150 , and CUL 160 .
  

1. Differentiate the specific flavor profiles, essential ingredients and basic techniques used in each culture.
2. Identify and handle spices, spice paste and rubs unique to each cuisine.
3. Create little dishes with bold flavors known as chutneys, salsa and sambals to enhance the flavor of existing menu items.
4. Explain how to build flavor profiles unique to each country in meat, poultry, seafood, vegetables and fruits.
5. Demonstrate the techniques of each country studied to create an authentic flavor.

         A.   Geographic overview

         B.   History and culture

         C.   Pre-Columbian Food

         D.   Food after the Spanish and Portuguese conquest

         E.   Meat, soups, sauces, fish, and poultry  

         F.   Chiles, empanadas, and sweets

II.       Mediterranean and Europe

         A.   Geographic overview

         B.   Regions

         C.   Agriculture

               1.   Regional foods of France and Italy

               2.   Foods of the Rivera from France to Italy

               3.   Foods of Britain, Germany, and Netherlands

               4.   Foreign influences

III.      Asian Cuisine

         A.   Geographic overview

         B.   History and culture

         C.   Interaction with the West

               1.   Vegetables and fruits

               2.   Sauces and flavors from fermented fish to vinegar

               3.   Rice and grains

               4.   Soy to soup

IV.     India and its Neighbors

         A.   Geographic overview

         B.   History and culture of India, Nepal, Bhutan, Afghanistan, and Pakistan

         C.   Integral tastes from curry to mango and beyond

V.      United States Regional Foods

         A.   Evolving demographics

         B.   Changing food scene

         C.   European, Asian, African and Latin immigrants and related foods

         D.   Changing food scenes in America from organics to grass fed beef

               1.   Foods of the North, Northeast and central states

               2.   Foods of the South and Southwest

               3.   Foods of the West and the Pacific Northwest

               4.   Soul food

CUL 256 - Special Diets

3 Credits, 5 Contact Hours
1 lecture period 4 lab periods

Skills and techniques needed to plan and prepare special diets while providing culinary inspiration for healthy, wholesome meals. Includes a wide range of dietary challenges chefs must consider, such as nutrition, taste, and healthy ingredients while preparing gluten free, vegetarian, and vegan meals. Also includes substitutions as alternatives to prohibited ingredients.

Prerequisite(s): CUL 105  , CUL 140  , CUL 130  
Recommendation: For students pursuing the Hospitality AAS, it is recommended that all CORE courses are completed prior to enrolling in this course.
    

2. Describe the adaptation of regular dietary practices to a vegan and gluten-free diet practice.

3. Demonstrate conversion of high gluten foods, such as bread, pasta, and cookies, into appetizing gluten free versions.

1. Vegetarians: Who They Are and What They Eat
   1. Effects of removing animal based proteins from the diet
   2. Practice of a vegetarian diet
   3. Lacto vegetarianism
   4. Pesco vegetarianism
   5. Ovo vegetarian diet
2. Preparing Lacto Vegetarian, Ovo Vegetarian, and Lacto-Ovo Vegetarian Meals
   1. Cooking terms
   2. Recipes, ingredients and function
   3. Preparation tools, utensils and equipment
   4. Food preparation       
3. Pesco Vegetarianism
   1. Terms of pesco vegetarian cooking
   2. Effects of adding seafood to the diet
   3. Preparation tools, utensils and equipment
   4. Food preparation
4. Vegans: Who They Are and What They Eat
   1. Defining the terms of a vegan lifestyle
   2. Practices of a vegan diet
   3. Essential ingredients required in our diet
   4. Essential grains for the vegan diet
   5. Nuts, seeds and soy
5. How to Prepare a Vegan Meal
   1. Defining cooking terms
   2. Recipe ingredients and their functions
   3. Preparation tools, utensils and equipment
   4. Food preparation
6. Preparing a Vegan Menu with the Broadest Appeal
   1. Menu Items
   2. Recipe ingredients and function
   3. Preparation tools, utensils and equipment
   4. Preparing the menu
7. Gluten
   1. Character and role of gluten in food
   2. Effect of removing gluten from food.
   3. Practice of a gluten free diet
8. Preparing Familiar Food as Gluten Free
   1. Defining cooking terms
   2. Recipe ingredients and function
   3. Preparation tools, utensils, and equipment
   4. Food preparation
9. Preparing New Gluten Free Recipes
   1. Defining cooking terms
   2. Recipe ingredients and function
   3. Preparation tools, utensils, and equipment
   4. Food Preparation
10. Preparing High Gluten Foods as Gluten Free
    1. Define baking terms
    2. Baking ingredients and function
    3. Baking tools, utensils, and equipment
    4. Preparation principles

CUL 260 - Pastry Arts II

1. Describe and execute the planning, ordering, and scheduling required in a commercial bakeshop.
2. Identify, describe, and implement proper food safety and sanitation procedures required of bakery personnel in the operation of a commercial bakeshop.
3. Define and use baking and pastry terminology, including English and non-English vocabulary.
4. Identify, describe, and produce a variety of advanced yeast breads.
5. Identify, describe, and produce a variety of classic French pastries. 
6. Identify, describe, and produce a variety of ice creams and frozen desserts.
7. Assemble a variety of pastries from prepared dough, creams, custards and cakes.
8. Identify, describe and produce a variety of advanced pastry garnishes.
9. Produce complex plated desserts for restaurant and banquet service.

1. Planning, Ordering, and Scheduling for Bakeshop Production
   1. Quantity
   2. Timeliness
   3. Storage
   4. Personnel
2. Safety and Sanitation
   1. Tools and equipment
   2. Food storage
   3. Food workers’ personal hygiene
3. Bakery and Pastry Vocabulary
   1. Value and use of terminology
   2. Professional jargon
   3. International lexicon
4. Advanced Yeast Breads
   1. Danish pastry
   2. Croissants
   3. Brioche
   4. Sourdough
5. Classic French Pastries
   1. Napoleons
   2. St. Honore
   3. Paris-Breast
   4. Soufflés
   5. Charlottes
   6. Petit Fours
6. Ice Cream and Frozen Desserts
   1. Ice cream
   2. Sorbet
   3. Sherbet
   4. Semifreddo
7. Assembling Pastries
   1. Use of prepared dough, creams, custards, and cakes
   2. Selecting pastry components
      1. Color
      2. Flavor
      3. Texture
      4. Availability
   3. Assembly skills
8. Pastry Garnishes
   1. Advanced piping techniques
   2. Tempered chocolate decorations
   3. Poured and spun sugar
9. Complex Plated Desserts
   1. Dessert sauces
      1. Preparation
      2. Use in decoration
   2. Chocolate garnishes
   3. Sugar garnishes

CUL 266 - Ice Creams/Bavarians/Mousse/Sauces

1. Frozen aerated dessert production:
   1. Ice Cream
   2. Gelato
   3. Sorbet
   4. Granita
2. Working with Gelatin
   1. Powdered and sheet gelatin
   2. Understanding the blooming process of gelatin
   3. Understanding on how to incorporate gelatin into dessert items
3. Meringue
   1. Common Meringue
   2. Italian Meringue
   3. Pate a Bomb
   4. How it is incorporated into a Mousse and Bavarian
4. Sauces
   1. Fruit - cooked and uncooked
   2. Caramel
   3. Chocolate
5. Mousses
   1. Fruit
   2. Chocolate
   3. Caramel

CUL 276 - Pastry Production

1. Demonstrate the fundamental principles of high volume baking, producing the following items (but not limited to): Quick Breads, Laminated Dough, Yeast Dough
2. Describe the classification of Cookie Dough
3. Demonstrate High Ratio Cakes using Whipped Egg/Separated Egg Foam
4. Produce various Buttercreams - Italian, French and Swiss

1. Mass Production of Baked Goods
   1. Recipe Conversion Factor
   2. Understanding the science of high volume baking
2. Quick Breads
   1. Muffins
   2. Pound Cakes
   3. Scones and Biscuits
3. Laminated Dough
   1. Danish
   2. Croissant
   3. Puff Pastry
4. Yeast Dough
   1. Lean- crusty breads
   2. Enriched- soft breads
   3. Slack- flat breads
5. Cookie Dough
   1. Learning the classifications of cookie dough’s.
6. Cakes
   1. High Ratio
   2. Whipped Egg
   3. Separated Egg Foam
7. Buttercreams
   1. Italian
   2. Swiss
   3. French

CUL 289 - Culinary Arts Capstone II

2 Credits, 2 Contact Hours
.5 lecture periods 1.5 lab period

The capstone experience for Culinary Arts and Baking & Pastry. Includes preparation of a final advanced-level culinary project that meets the learning outcomes required in specific cooking/lab and lecture courses. Also includes a review of culinary principles, the demonstration of sanitation skills and safety practices, and the display of an advanced level of professionalism and proficiency in kitchen operations and food preparation, as well as restaurant operations.

Information: Course activities will take place in a simulated work setting for an entire 16-week semester. You must complete all requirements in your pathway to be eligible to enroll in this course. See the program advisor for more information.

2. Exhibit professionalism in appearance, team work, and work proficiency learned in a combination of   all previous hospitality courses.

3. Execute a formal dinner experience using a combination of skills learned throughout the program to include: different cooking techniques, knife skills, cooking vocabulary, characteristics and use of specific foods, use of tools and equipment, costing, scaling, and following a recipe, preparing food products from the hot foods, cold foods, baked products and sauces categories that meets advanced commercial standards in appearance and taste.

1. Basic Knife Cuts
   1. Brunoise
   2. Dice
   3. Julienne
   4. Batonnet
   5. Roll Cut
   6. Chiffonade
   7. Bias
2. Creating a Safe Food Service Environment:
   1. Occupational safety hazards
   2. Food-borne Illnesses
   3. Potential hazards
   4. Cross contamination
   5. Food service worker personal habits
   6. Managerial and supervisory responsibilities
3. Hazard Analysis Critical Control Points (HACCP): A Food Protection System
   1. Introduction to the HACCP system
   2. Hazards
   3. Analysis
   4. Critical control points
   5. Time and temperature charting
4. Sanitation in the Purchasing, Receiving and Storage of Food
   1. Food suppliers
   2. Receiving fresh foods
   3. Receiving processed foods
   4. Storing food and supplies
5. Sanitation in the Preparation and Service of Food
   1. Time and temperature principles
   2. Thawing food
   3. Preparing food
   4. Cooking food
      1. Cooking temperatures for meat
      2. Holding temperatures
      3. Preventing cross-contamination
   5. Transporting food
   6. Using leftover food
6. The Menu
   1. Elements
   2. Design
7. Principles of Cooking
   1. Heat transfer
   2. Cooking media
   3. Cooking methods
      1. Dry heat
      2. Moist heat
      3. Combination
8. Tools and Equipment
   1. Hand tools
      1. Identification and selection
      2. Use and maintenance
   2. Heavy Equipment
      1. Identification and selection
      2. Use and maintenance
9. Knives and Knife Skills
   1. Selecting and storing
   2. Sharpening and Straightening Blade with “Steel”
   3. Classic cuts
10. Cooking Techniques:
    1. Sauté/sweat
    2. Braise
    3. Grill
    4. Broil
    5. Roast
    6. Poach/simmer
    7. Deep Fat Fry
11. Fabrication:
    1. Beef
    2. Poultry
    3. Shellfish
    4. Fish
    5. Pork
    6. Lamb
12. Egg Cookery
    1. Boil
    2. Poach
    3. Fry
    4. Omelets
13. Dressings: Emulsified and Non-Emulsified
    1. Vinegars
    2. Oils
    3. Binders
    4. Mustards
    5. Mayonnaise
14. Basic Sandwiches
    1. Types
    2. Preparation
    3. Presentation techniques
15.  Herbs & Spices
    1. Herbs:
       1. Basil
       2. Cilantro
       3. Thyme
       4. Rosemary
       5. Mint
       6. Oregano
    2. Spices
       1. Nutmeg
       2. Pepper
       3. Cinnamon
       4. Allspice
       5. Cloves
       6. Ginger
16. Salad Greens
    1. Washing and storage Types
       1. Romaine
       2. Bibb
       3. Endive
       4. Frisee
       5. Oakleaf
    2. Serving techniques
17. Bakery and Pastry Vocabulary
    1. Professional jargon
    2. International lexicon
    3. Ingredients
       1. Flour
       2. Sugar
       3. Dairy and eggs
       4. Leavening agents
       5. Fats
       6. Flavoring agents
    4. Yeast Breads
       1. 10-stage process
       2. History
       3. Production for restaurant and catering service
    5. Quick Breads
       1. Muffin method
       2. Biscuit method
       3. Creaming method
       4. Production for restaurant and catering service
    6. Creams and Custards
       1. Crème Chantilly
       2. Crème anglaise
       3. Crème patisserie
       4. Ice cream and sorbet
    7. Dough’s
       1. Pate Sucree
       2. Pate Brisee
       3. Pate a Choux
       4. Dacquoise
    8. Cakes, Filling and Frostings
       1. Cake mixing methods
          1. High fat
          2. Low fat
       2. Fillings and frostings
          1. Buttercream
          2. Ganache
          3. Meringue
    9. Cookies and Brownies
       1. Bagged cookies
       2. Bar cookies
       3. Drop cookies
       4. Wafer cookies
       5. Refrigerated cookies
18. Sauces
    1. Mother Sauces
       1. Espagnole
       2. Veloute
       3. Hollandaise
       4. Tomato
       5. Bechamel
    2. Liaison
       1. Thickening Agents:
       2. Roux
          1. White
          2. Brown
       3. Starches:
          1. Potato
          2. Rice
          3. Corn
          4. Arrowroot
          5. Flour
19. Restaurant Operations 
    1. Concept Development
    2. Location and Design
    3. Menus
    4. Budgeting
    5. Staffing
    6. Kitchen Equipment
    7. Marketing, Sales, Promotion
    8. Food Purchasing
20. Garden to Table  
    1. Plants in Desert Conditions
    2. Plant Basics
    3. Water
    4. Pest Control
    5. Natural Pollinators
    6. Nutrition
21. Special Diets
    1. Gluten-free
    2. Vegetarian
    3. Vegan
22. International Cuisine

DNC 105 - Ballet Folklorico I

1. Learn basic vocabulary of Mexican Folklorico Dance
2. Demonstrate correct placement and alignment for folklorico at the beginning level.
3. Apply basic folklorico techniques, theories, and styles at the beginning level.
4. Perform basic locomotor and axial movements in the center and across the floor at the beginning level.
5. Practice the basic elements of dance: space, time, and energy at the beginning level.
6. Perform folklorico movement in an expressive manner at the beginning level.
7. Integrate Mexican Folklorico Dance with physical fitness

1. Class Protocol
   1. Concepts
      1. Warm-up
      2. Floor work
      3. Standing and center floor work
      4. Locomotor work
      5. Combination
      6. Cool down
   2. Class Decorum
2. Warm-Up
   1. Placement and centering
   2. Anatomy and physiology of a proper warm-up
3. Floor Work
   1. Flexibility techniques
      1. Various types of stretches
      2. Theories of stretching
   2. Floor positions
   3. Floor Isolations
   4. Upper body designs
   5. Strength concepts
4. Standing and Center Floor Work
   1. Placement and centering
   2. Positions of the feet
   3. Positions of the arms
   4. Torso work
   5. Leg and footwork
   6. Axial work
   7. Isolations
   8. Turns
5. Intermediate Locomotor Work
   1. Movements
   2. Combinations
   3. Traveling movements
   4. Aerial (jumping, leaping) movements
6. Elements
   1. Energy
   2. Space
   3. Time
7. Developing the Craft
   1. Dynamics
   2. Stage directions
   3. Basic performance skills
      1. Focus
      2. Style

DNC 150 - Ballet I

2 Credits, 3 Contact Hours
1 lecture period 2 lab periods

Introduction to the theory and practice of ballet at the beginning level. Includes terminology, barre, floor work, standing and center floor work, locomotor work, elements, and developing the craft.

Information: May be taken two times for a maximum of four credit hours. If this course is repeated, see a financial aid or Veteran’s Affairs advisor to determine funding eligibility as appropriate.
  

1. Discuss the terminology of ballet in French terms.
2. Demonstrate correct placement and alignment for ballet at the beginning level.
3. Use basic locomotor and axial movements at the barre, in center floor, and across the floor at the beginning level.
4. Identify correct components of ballet technique, theories, and styles at the beginning level.
5. Utilize the theory of the body’s relationship to gravity and the center of gravity used in ballet at the beginning level.
6. Practice the basic elements of dance: space, time, and energy at the beginning level.
7. Apply technical skills, theories, and style in performance of ballet at the beginning level.

1. Ballet (Dance) Terminology
2. Barre
   1. Basic placement and centering
   2. Positions of the feet
   3. Positions of the arms
   4. Positions of the torso
   5. Foot and leg articulation
   6. Balance
   7. Stretching
3. Floor Work
   1. Flexibility techniques

1. Various types of stretches
2. Theories of stretching
   1. Basic floor positions
   2. Strength concepts
3. Standing and Center Floor Work
   1. Basic placement and centering
   2. Positions of the feet
   3. Positions of the arms
   4. Positions of the torso work
   5. Leg and foot articulation
   6. Axial work
   7. Adagio – slow work
   8. Turns

1. Locomotor Work
   1. Allegro – fast work
   2. Beginning combinations

1. Space awareness
2. Time awareness
3. Energy awareness
   1. Beginning traveling movements
   2. Beginning aerial (jumping, leaping) movements
4. Elements
   1. Energy
   2. Space
   3. Time
5. Developing the Craft
   1. Dynamics
   2. Stage directions
   3. Basic performance skills

1. Focus
2. Style

DNC 151 - Ballet II

1. Continue learning the terminology of ballet in the French terms.
2. Demonstrate correct placement and alignment for ballet at the intermediate level.
3. Use basic locomotor and axial movements at the barre, in center floor, and across the floor at the intermediate level.
4. Identify correct components of ballet technique, theories, and styles at the intermediate level.
5. Utilize the theory of the body’s relationship to gravity and the center of gravity used in ballet at the intermediate level.
6. Practice the basic elements of dance: space, time, and energy at the intermediate level.
7. Apply technical skills, theories, and style in performance of ballet at the intermediate level.

1. Ballet (Dance) Terminology
2. Barre
   1.  Placement and centering
   2. Positions of the feet
   3. Positions of the arms
   4. Positions of the torso
   5. Foot and leg articulation
   6. Balance
   7. Stretching
   8. Floor Work
   9. Flexibility techniques
      1. Various types of stretches
      2. Theories of stretching
   10. Floor positions
   11. Strength concepts
3. Standing and Center Floor Work
   1. Placement and centering
   2. Positions of the feet
   3. Positions of the arms
   4. Positions of the torso work
   5. Leg and foot articulation
   6. Axial work
   7. Adagio – slow work
   8. Turns
4. Locomotor Work
   1. Allegro – fast work
   2. Intermediate combinations
      1. Space awareness
      2. Time awareness
      3. Energy awareness
5. Intermediate traveling movements
6. Intermediate aerial (jumping, leaping) movements
7. Elements
   1. Energy
   2. Time
   3. Space
8.  Developing the Craft
   1. Dynamics
   2. Stage directions
   3. Basic performance skills
      1. Focus
      2. Style

DNC 152 - Ballet III

2 Credits, 3 Contact Hours
1 lecture period 2 lab periods

Continuation of DNC 151 . Includes ballet technique at the advanced level, ballet terminology, barre, floor work, standing and center floor work, locomotor work, elements, and developing the craft.

Prerequisite(s): DNC 151  
Information: May be taken two times for a maximum of four credit hours. If this course is repeated, see a financial aid or Veteran’s Affairs advisor to determine funding eligibility as appropriate.
  

1. Continue learning the terminology of ballet in the French terms.
2. Demonstrate correct placement and alignment for ballet at a more advanced level.
3. Use basic locomotor and axial movements at the barre, in center floor, and across the floor.
4. Identify correct components of ballet technique, theories, and styles.
5. Utilize the theory of the body’s relationship to gravity and the center of gravity used in ballet.
6. Practice the basic elements of dance: space, time, and energy.
7. Apply technical skills, theories, and style in performance of ballet.

1. Ballet (Dance) Terminology
2. Barre
   1. Placement and centering
   2. Positions of the feet
   3. Positions of the arms
   4. Positions of the torso
   5. Foot and leg articulation
   6. Balance
   7. Stretching
3. Floor Work
   1. Flexibility techniques
      1. Various types of stretches
      2. Theories of stretching
   2. Floor positions
   3. Strength concepts
4. Standing and Center Floor Work
   1. Placement and centering
   2. Positions of the feet
   3. Positions of the arms
   4. Positions of the torso work
   5. Leg and foot articulation
   6. Axial work
   7. Adagio – slow work
   8. Turns

1. Locomotor Work
   1. Allegro – fast work
   2. Advanced combinations
      1. Space awareness
      2. Time awareness
      3. Energy awareness
   3. Advanced traveling movements
   4. Advanced aerial (jumping, leaping) movements
2. Elements
   1. Energy
   2. Space
   3. Time
3. Developing the Craft
   1. Dynamics
   2. Stage directions
   3. Basic performance skills
      1. Focus
      2. Style

DNC 166 - Modern Dance I

1. Demonstrate correct placement and alignment for modern dance at the beginning level.
2. Apply basic modern dance techniques, theories, and styles at the beginning level.
3. Utilize the theory of the body’s relationship to gravity and the center of gravity used in modern dance at the beginning level.
4. Perform basic locomotor and axial movements in the center and across the floor at the beginning level.
5. Practice the basic elements of dance: space, time, and energy at the beginning level.
6. Perform modern movement in an expressive manner at the beginning level.

1. Class Protocol

1. Concepts
   1. Warm-up
   2. Floor work
   3. Standing and center floor work
   4. Locomotor work
   5. Combination
   6. Cool down
2. Class decorum

1. Warm-Up

1. Placement and centering
2. Anatomy and physiology of a proper warm-up

1. Floor Work

1. Flexibility techniques
   1. Various types of stretches
   2. Theories of stretching
2. Basic floor positions
3. Floor isolations
4. Upper body designs
5. Strength concepts

1. Standing and Center Floor Work

1. Basic placement and centering
2. Positions of the feet
3. Positions of the arms
4. Torso work
5. Leg and footwork
6. Axial work
7. Isolations
8. Turns

1. Basic Locomotor Work

1. Movements
2. Combinations
3. Traveling movements
4. Aerial (jumping, leaping) movements

1. Elements

1. Energy
2. Space
3. Time

1. Developing the Craft

1. Dynamics
2. Stage directions
3. Basic performance skills
   1. Focus
   2. Style

DNC 174 - Hip-Hop Dance I

1. Demonstrate correct placement and alignment for hip-hop dance at the beginning level.
2. Apply basic hip-hop dance techniques, theories, styles, and history at the beginning level.
3. Utilize the theory of the body’s relationship to gravity and the center of gravity used in hip-hop dance at the beginning level.
4. Perform basic locomotor and axial movements in the center and across the floor at the beginning level.
5. Practice the basic elements of dance: space, time, and energy at the beginning level.
6. Perform hip-hop movement in an expressive manner at the beginning level.

1. Class Protocol

1. Concepts
   1. Warm-up
   2. Floor work
   3. Standing and center floor work
   4. Locomotor work
   5. Combination
   6. Cool down
2. Class decorum

1. Warm-Up

1. Placement and centering
2. Anatomy and physiology of a proper warm-up

1. Floor Work

1. Flexibility techniques
   1. Various types of stretches
   2. Theories of stretching
2. Basic floor positions
3. Floor isolations
4. Upper body designs
5. Strength concepts

1. Standing and Center Floor Work

1. Basic placement and centering
2. Positions of the feet
3. Positions of the arms
4. Torso work
5. Leg and footwork
6. Axial work
7. Isolations
8. Turns

1. Basic Locomotor Work

1. Movements
2. Combinations
3. Traveling movements
4. Aerial (jumping, leaping) movements

1. Elements

1. Energy
2. Space
3. Time

1. Developing the Craft

1. Dynamics
2. Stage directions
3. Basic performance skills
   1. Focus
   2. Style

DNC 219 - Jazz Dance I

1. Demonstrate correct placement and alignment for jazz dance at the beginning level.
2. Apply basic jazz dance technique, theories, and styles.
3. Utilize the theory of the body’s relationship to gravity and the center of gravity used in jazz dance at the beginning level.
4. Perform basic locomotor and axial movements in the center and across the floor at the beginning level.
5. Practice the basic elements of the dance: space, time, and energy with particular attention to rhythm and syncopation.
6. Practice isolation movements in syncopated rhythms with all parts of the body at the beginning level.
7. Practice basic rhythmic analysis and the impact of polyrhythms and syncopation on jazz dance.
8. Perform jazz dance utilizing technical skills, theories, and styles at the beginning level.

1. Class Protocol
   1. Concepts
      1. Warm-up
      2. Floor work
      3. Standing and center floor work
      4. Locomotor work
      5. Combination
      6. Cool down
   2. Class Decorum
2. Warm-Up
   1. Placement and centering
   2. Anatomy and physiology of a proper warm-up
3. Floor Work
   1. Flexibility techniques
      1. Various types of stretches
      2. Theories of stretching
   2. Floor positions
   3. Floor Isolations
   4. Upper body designs
   5. Strength concepts
4. Standing and Center Floor Work
   1. Placement and centering
   2. Positions of the feet
   3. Positions of the arms
   4. Torso work
   5. Leg and footwork
   6. Axial work
   7. Isolations
   8. Turns
5. Intermediate Locomotor Work
   1. Movements
   2. Combinations
   3. Traveling movements
   4. Aerial (jumping, leaping) movements
6. Elements
   1. Energy
   2. Space
   3. Time
7. Developing the Craft
   1. Dynamics
   2. Stage directions
   3. Basic performance skills
      1. Focus
      2. Style

DNC 220 - Jazz Dance II

2 Credits, 3 Contact Hours
1 lecture period 2 lab periods

Continuation of DNC 219 . Progressive development of alignment for intermediate level jazz dance. Includes class protocol, warm-up, floor work, standing and center floor work, locomotor work, elements, and developing the craft.

Prerequisite(s): DNC 219  
Information: May be taken two times for a maximum of four credit hours. If this course is repeated, see a financial aid or Veteran’s Affairs advisor to determine funding eligibility as appropriate.
  

1. Demonstrate correct placement and alignment for jazz dance at the intermediate level.
2. Apply basic jazz dance technique, theories, and styles at the intermediate level.
3. Utilize the theory of the body’s relationship to gravity and the center of gravity used in jazz dance at the intermediate level.
4. Perform basic locomotor and axial movements in the center and across the floor at the intermediate level.
5. Practice the basic elements of dance: space, time, and energy with particular attention to rhythm and syncopation at the intermediate level.
6. Practice isolation movements in syncopated rhythms with all parts of the body at the intermediate level.
7. Practice basic rhythmic analysis and the impact of polyrhythms and syncopation on jazz dance at the intermediate level.
8. Perform jazz dance utilizing technical skills, theories, and style at the intermediate level.

1. Class Protocol
   1. Concepts
      1. Warm-up
      2. Floor work
      3. Standing and center floor work
      4. Locomotor work
      5. Combination
      6. Cool down
   2. Class decorum
2. Warm-Up
   1. Placement and centering
   2. Basic anatomy and physiology of a proper warm-up
3. Floor Work
   1. Flexibility techniques

1. Various types of stretches
2. Theories of stretching
   1. Floor positions
   2. Floor isolations
   3. Upper body designs
   4. Strength concepts

1. Standing and Center Floor Work
   1. Placement and centering
   2. Positions of the feet
   3. Positions of the arms
   4. Torso work
   5. Leg and footwork
   6. Axial work
   7. Isolations
   8. Intermediate turns and beginning turning combinations
2. Intermediate Locomotor Work
   1. Across the floor movements
   2. Combinations
   3. Traveling movements
   4. Aerial (jumping, leaping) movements
3. Elements
   1. Energy
   2. Space
   3. Time
4. Developing the Craft
   1. Dynamics
   2. Stage directions
   3. Intermediate performance skills

1. Focus
2. Style

DNC 221 - Jazz Dance III

1. Demonstrate correct placement and alignment for jazz dance at a more advanced level.
2. Apply basic jazz dance technique, theories, and styles at a more advanced level.
3. Utilize the theory of the body’s relationship to gravity and the center of gravity used in jazz dance at a more advanced level.
4. Perform basic locomotor and axial movements in the center and across the floor at a more advanced level.
5. Practice the basic elements of dance: space, time, and energy with particular attention to rhythm and syncopation at a more advanced level.
6. Practice isolation movements in syncopated rhythms with all parts of the body at a more advanced level.
7. Practice basic rhythmic analysis and the impact of polyrhythms and syncopation on jazz dance at a more advanced level.
8. Perform jazz dance utilizing technical skills, theories, and style at a more advanced level.

1. Class Protocol
   1. Concepts
      1. Warm-up
      2. Floor work
      3. Standing and center floor work
      4. Locomotor work
      5. Combination
      6. Cool down
   2. Class decorum
2. Warm-Up
   1. Placement and centering
   2. Anatomy and physiology of a proper warm-up
3. Floor Work
   1. Flexibility techniques

1. Various types of stretches
2. Theories of stretching
   1. Floor positions
   2. Floor isolations
   3. Upper body designs
   4. Strength concepts of the upper and lower extremities
3. Standing and Center Floor Work
   1. Placement and centering
   2. Positions of the feet
   3. Positions of the arms
   4. Torso work
   5. Leg and footwork
   6. Axial work
   7. Isolations
   8. Advanced turns and turning combinations
4. Advanced Locomotor Work
   1. Across the floor movements
   2. Combinations
   3. Traveling movements
   4. Aerial (jumping, leaping) movements
5. Elements
   1. Energy
   2. Space
   3. Time
6. Developing the Craft
   1. Dynamics
   2. Stage directions
   3. Advanced performance skills

1. Focus
2. Style

DNC 269 - Dance Ensemble

1 Credits, 3 Contact Hours
0 lecture periods 3 lab periods

Practical experience in all aspects for taking a dance piece from basic choreography and creating a professional performance. Includes rehearsal/performance process, responsibilities of a performer and/or a choreographer, performance skills, production elements, and publicity.

Prerequisite(s): DNC 150  or DNC 166  or DNC 219 .
  

1. Perform or create choreography for a dance concert.
2. Demonstrate the understanding of one element of dance production (audio, visual, costuming, use of makeup, sets/props, or marketing)

1. Rehearsal/Performance Process
   1. Audition process
   2. Casting
   3. Scheduling
   4. Preliminary rehearsals
   5. Technical rehearsals
   6. Dress rehearsals
   7. Performance
   8. Post-performance process
2. Responsibilities of a Performer
   1. During rehearsal
      1. Attendance
      2. Attitude
      3. Practice
      4. Teamwork
   2. Performance
      1. Call
      2. Preparation
      3. Mental focus
      4. Projection
      5. Professional image
3. Production Elements
   1. Costuming 
   2. Make-up
   3. Stage
   4. Sets/Props
   5. Audio-visual elements
4. Publicity
   1. Public Service Announcements (PSA’s)
   2. Press releases
   3. Photo shoots
   4. Social Media
   5. Posters and flyers
   6. Other

*This class is geared toward producing a dance concert. Students will learn and demonstrate one production skill in addition to performance or choregraphy each semester they are enrolled.

DAE 159 - Introduction to Health Care for Dental Assisting

1. Demonstrate competency in the knowledge and skills required to systematically collect diagnostic data.
2. Demonstrate competency in the knowledge and skills required to perform a variety of business office procedures.
3. Demonstrate competency in the knowledge and skills required to manage infection hazard control protocol consistent with published professional guidelines.
4. Define and explain state and federal dental laws and regulations.

1. Study Skills and Psychology
   1. College study skills
      1. Reading skills/note taking
      2. Learning styles
      3. Learning skills
      4. Library – computer lab orientations/skills
      5. Critical thinking
   2. Psychology of human behavior
      1. Goal setting/Maslow’s hierarchy of needs
      2. Stress and stress management
      3. Patient fear of dentistry
      4. Concepts of wellness
      5. Effects of health and disease
2. Vital Signs
   1. Temperature
   2. Pulse
   3. Respiration
   4. Blood pressure
3. Communication in the Dental Environment
   1. Teamwork and office communication
   2. Verbal and non-verbal communication
   3. Listening skills
   4. The handicapped patient
   5. The elderly patient
   6. The child and adolescent patient
4. Job Entry Skills
   1. The job search
      1. Job application
      2. Resume and cover letter
   2. The Job interview
      1. Role playing
      2. Working interview
5. Research and Oral Speech Projects
   1. Research paper
      1. Access networked resources
      2. Use library/periodicals
   2. Oral presentation to class
      1. Group dynamics
      2. Critiques

DAE 160 - Orientation to Dental Care

1. Demonstrate competency in the knowledge and skills required to perform a variety of business office procedures.
2. Demonstrate competency in the knowledge and skills required to manage infection hazard control protocol consistent with published professional guidelines.
3. Define and explain state and federal dental laws and regulations.

1. Profession of Dentistry
   1. History of the profession
   2. Dental assisting
   3. Dental laboratory technology
   4. Dental hygiene
2. Areas of Service
   1. General dentistry
   2. Specialties
      1. Orthodontics, periodontics, endodontics, pediatric dentistry
      2. Oral Surgery, prosthodontics, oral pathology, public health
   3. Hospital dentistry
   4. Dental schools
3. Ethics and Jurisprudence
   1. Arizona State Dental Practice Act
   2. Certification
   3. Registration
   4. Licensure
   5. Professionalism
   6. Ethical standards
   7. Malpractice

DAE 161 - Biomedical Dental Science

1. Demonstrate competency in the knowledge and skills required to manage infection hazard control protocol consistent with published professional guidelines.
2. Demonstrate knowledge of biomedical dental science.
3. Define and explain state and federal dental laws and regulations.

1. Anatomy and Physiology
   1. Systems of the body
   2. Related systems as applied to dental health
   3. Head and neck anatomy
   4. Oral anatomy
   5. Oral cavity
2. Microbiology, Infection Control, and Oral Pathology
   1. Microbiology
      1. Types of microorganisms
      2. Transmission of diseases
      3. Methods of sterilization and effects on bacterial and viral growth
      4. Prevention of disease
      5. Sterilization
      6. Barrier protection
   2. Infection Control
      1. Infection control guidelines/OSHA
      2. Bloodborne pathogen exposure
      3. Protective barrier techniques
      4. Personal protective barrier
      5. Treatment room cleaning and disinfection
   3. Oral Pathology
      1. Review of histology
      2. Injury and repair
      3. Inflammation
      4. Repair
      5. Tissue changes
      6. Neoplasia
      7. Inflammatory disease of the oral cavity
      8. Miscellaneous disorders
3. Nutrition
   1. Social and environmental nutrition
   2. Proteins, carbohydrates, and fats
   3. Social diet
   4. Physical body chemistry
   5. Physiological and psychological stress

DAE 162 - Dental Assisting I

1. Demonstrate competency in the knowledge and skills required to systematically collect diagnostic data.
2. Demonstrate competency in the knowledge and skills required to perform a variety of clinical supportive treatments.
3. Demonstrate competency in the knowledge and skills required to perform a variety of business office procedures.
4. Demonstrate competency in the knowledge and skills required to manage infection hazard control protocol consistent with published professional guidelines.
5. Demonstrate knowledge of biomedical dental science.
6. Define and explain state and federal dental laws and regulations.

1. Tooth Morphology of Human Dentition
   1. Dental terminology
   2. Morphology
   3. Charting
2. Hand and Rotary Dental Instruments
   1. Hand cutting instruments
   2. Conventional handpieces
   3. High speed handpieces
   4. Rotary instruments
   5. Matrix
   6. Miscellaneous dental instruments
   7. Surgical instruments
   8. Orthodontic, periodontal, endodontic and prosthodontic instruments
   9.     Sharpening hand instruments
   10. Instrument sterilization/asepsis
3. Chairside Procedures
   1. Rubber dam
      1. Indications for use in dental procedures
      2. Identifying armamentarium
      3. Placement
      4. Removal
   2. Temporary crowns
      1. Indications for use in dental procedures
      2. Types
      3. Instrumentation
   3. Suture removal
      1. Indications for use
      2. Types
      3. Instrumentation

DAE 162LB - Dental Assisting I Lab

1. Demonstrate competency in the knowledge and skills required to systematically collect diagnostic data.
2. Demonstrate competency in the knowledge and skills required to perform a variety of clinical supportive treatments.
3. Demonstrate competency in the knowledge and skills required to perform a variety of business office procedures.
4. Demonstrate competency in the knowledge and skills required to manage infection hazard control protocol consistent with published professional guidelines.
5. Demonstrate knowledge of biomedical dental science.
6. Define and explain state and federal dental laws and regulations.

1. Tooth Morphology of Human Dentition
   1. Dental terminology
   2. Morphology
   3. Charting
2. Hand and Rotary Dental Instruments
   1. Hand cutting instruments
   2. Conventional handpieces
   3. High speed handpieces
   4. Rotary instruments
   5. Matrix
   6. Miscellaneous dental instruments
   7. Surgical instruments
   8. Orthodontic, periodontal, endodontic and prosthodontic instruments
   9. Sharpening hand instruments
   10. Instrument sterilization/asepsis
3. Chairside Procedures
   1. Rubber dam
      1. Indications for use in dental procedures
      2. Identifying armamentarium
      3. Placement
      4. Removal
   2. Temporary crowns
      1. Indications for use in dental procedures
      2. Types
      3. Instrumentation
   3. Suture removal
      1. Indications for use
      2. Types
      3. Instrumentation

DAE 163 - Oral Radiography

1. Demonstrate competency in the knowledge and skills required to systematically collect diagnostic data
2. Define and explain state and federal dental laws and regulations
3. Demonstrate competency in the knowledge and skills required to manage infections hazard control protocol consistent with published professional guidelines
4. Demonstrate competency in the knowledge and skills in dental radiology
5. Demonstrate competency in interpreting normal and abnormal anatomy and conditions

1. Identify the important people and events in the history of radiography.
2. State the principles of radiation production.
3. Identify and demonstrate ALARA methods of radiation production for the patient and operator.
4. Operate and maintain x-ray units safely.
5. Identify radiographic films as to size and use.
6. Process radiographic films manually.
7. Practice quality assurance procedures.
8. Identify radiographic anatomical landmarks.
9. Perform radiograph mounting.
10. Interpret normal and abnormal pathological condition visible on dental radiographs.
11. Describe and perform radiographic film exposure techniques.
12. Describe and perform digital radiography exposure techniques.
13. Identify and correct undiagnostic radiographs.
14. Evaluate radiographic quality.
15. Complete a variety of radiographs on mannequin and patients.
16. Identify and perform infection control precautions as specified by the Occupational Safety and Health Administration (OSHA) and program policy and Health Administration (OSHA) and program policy.

1. Introduction to Radiography
   1. History of radiography
   2. Production and characteristics of x-radiation
   3. Dental x-ray equipment
      1. Components
      2. Parts
   4. Inverse Square Law
2. Radiation Health and Safety
   1. Radiation safety legislation
   2. Radiation measurement terminology
   3. Measuring and monitoring devices
   4. Protection measures for the patient
   5. Radiation protection for operators
   6. Maximum permissible doses
3. Dental Film
   1. Film emulsion and speeds
   2. Packaging, storage, and protection of film
   3. Types of intraoral and extraoral films
   4. Handling cassettes
4. Film Processing
   1. Darkroom
      1. Equipment
      2. Illumination
      3. Maintenance
   2. Processing solutions and procedures
   3. Inadequacies caused by faulty processing techniques
   4. Film duplication
   5. Xeroradiography
5. Digital Radiography
6. Identification of Anatomical Landmarks for Mounting and Interpretation
   1. Radiolucent and radiopaque images
   2. Alveolar bone and supporting structures
   3. Landmarks identified
   4. Mounting, labeling, filing, and storage of radiographs
   5. Film viewing and preliminary radiographic interpretation
   6. Abnormal and normal pathological conditions
7. Exposure Techniques
   1. Criteria for intraoral radiographs
   2. Horizontal and vertical angulation
   3. Principles of bisecting and paralleling techniques
   4. The periapical examination
   5. Fundamentals of interproximal radiography
   6. Radiography for children
   7. Patient management
   8. Infection control
   9. Evaluation of radiographic quality
   10. Digital radiography

8. Principles of Supplementary Film
   1. Occlusal surveys
   2. Types of use of extraoral film
   3. Lateral jaw survey
   4. Temporomandibular articulation survey
   5. Cephalometric radiography
   6. Panoramic radiography
   7. Other imaging systems

DAE 163LC - Oral Radiography Clinical Lab

1 Credits, 4 Contact Hours
0 lecture periods 4 lab periods

This is the clinical portion of DAE 163 . Principles to dental radiography as a diagnostic aid. Includes radiation production and biology. Also includes clinic experience in exposing, processing, mounting, and interpreting radiographs on mannequins and patients using a variety of radiographic techniques.

Corequisite(s): DAE 159 , DAE 160 , DAE 161 , DAE 162 , DAE 162LB , DAE 163 , DAE 164 , DAE 164LB , DAE 165 , DAE 165LC  
Information: Consent of program coordinator is required before enrolling in this course. DHE 116LC  can be substituted for DAE 163LC if completed within the last three years, see academic advisor or faculty for information regarding course substitution. This course meets the CODA Standard for the Dental Hygiene Education program for Advanced Standing (2-4) for the course, DHE116LC, in the PCC Dental Hygiene program.
  

1. Demonstrate competency in the knowledge and skills required to systematically collect diagnostic data.
2. Demonstrate competency in the knowledge and skills required to manage infection hazard control protocol consistent with published professional guidelines.
3. Demonstrate knowledge of biomedical dental science.
4. Define and explain state and federal dental laws and regulations.
5. Demonstrate competency in the knowledge and skills in dental radiology.
6. Complete a variety of radiographs on mannequins and patients.

1. Introduction to Radiography
   1. History of radiography
   2. Production and characteristics of x-radiation
   3. Dental x-ray equipment
      1. Components
      2. Parts
   4. Inverse Square Law
2. Radiation Health and Safety
   1. Radiation safety legislation
   2. Radiation measurement terminology
   3. Measuring and monitoring devices
   4. Protection measures for the patient
   5. Radiation protection for operators
   6. Maximum permissible doses
3. Dental Film
   1. Film emulsion and speeds
   2. Packaging, storage, and protection of film
   3. Types of intraoral and extraoral films
   4. Handling cassettes
4. Film Processing
   1. Darkroom
      1. Equipment
      2. Illumination
      3. Maintenance
   2. Processing solutions and procedures
   3. Inadequacies caused by faulty processing techniques
   4. Film duplication
   5. Xeroradiography
5. Digital Radiography
6. Identification of Anatomical Landmarks for Mounting and Interpretation
   1. Radiolucent and radiopaque images
   2. Alveolar bone and supporting structures
   3. Landmarks identified
   4. Mounting, labeling, filing, and storage of radiographs
   5. Film viewing and preliminary radiographic interpretation
   6. Abnormal and normal pathological conditions
7. Exposure Techniques
   1. Criteria for intraoral radiographs
   2. Horizontal and vertical angulation
   3. Principles of bisecting and paralleling techniques
   4. The periapical examination
   5. Fundamentals of interproximal radiography
   6. Radiography for children
   7. Patient management
   8. Infection control
   9. Evaluation of radiographic quality
   10. Digital radiography

8. Principles of Supplementary Film
   1. Occlusal surveys
   2. Types of use of extraoral film
   3. Lateral jaw survey
   4. Temporomandibular articulation survey
   5. Cephalometric radiography
   6. Panoramic radiography
   7. Other imaging systems

New Outline: 

1. Introduction to Radiography
   1. History of radiography
   2. Production and characteristics of x-radiation
   3. Dental x-ray equipment
      1. Components
      2. Parts
   4. Inverse Square Law
2. Radiation Health and Safety
   1. Radiation safety legislation
   2. Radiation measurement terminology
   3. Measuring and monitoring devices
   4. Protection measures for the patient
   5. Radiation protection for operators
   6. Maximum permissible doses
3. Dental Film
   1. Film emulsion and speeds
   2. Packaging, storage, and protection of film
   3. Types of intraoral and extraoral films
   4. Handling cassettes
4. Film Processing
   1. Darkroom
      1. Equipment
      2. Illumination
      3. Maintenance
   2. Processing solutions and procedures
   3. Inadequacies caused by faulty processing techniques
   4. Film duplication
   5. Xeroradiography
5. Digital Radiography
6. Identification of Anatomical Landmarks for Mounting and Interpretation
   1. Radiolucent and radiopaque images
   2. Alveolar bone and supporting structures
   3. Landmarks identified
   4. Mounting, labeling, filing, and storage of radiographs
   5. Film viewing and preliminary radiographic interpretation
   6. Abnormal and normal pathological conditions
7. Exposure Techniques
   1. Criteria for intraoral radiographs
   2. Horizontal and vertical angulation
   3. Principles of bisecting and paralleling techniques
   4. The periapical examination
   5. Fundamentals of interproximal radiography
   6. Radiography for children
   7. Patient management
   8. Infection control
   9. Evaluation of radiographic quality
   10. Digital radiography

8. Principles of Supplementary Film
   1. Occlusal surveys
   2. Types of use of extraoral film
   3. Lateral jaw survey
   4. Temporomandibular articulation survey
   5. Cephalometric radiography
   6. Panoramic radiography
   7. Other imaging systems

DAE 164 - Dental Materials

1. Demonstrate proper use of Personal Protective Equipment (PPE), Occupational Safety and Health Administration (OSHA) standards, the identification of Globally Harmonized System (GHS), and manufacturer’s’ Safety Data Sheets (SDS).
2. Define and explain state and federal dental laws and regulations.
3. Compare and contrast different dental restorative materials and their biocompatibility significance.
4. Explain the importance of the study of dental materials.
5. Identify, synthesize, and evaluate dental materials in radiographic imagery.
6. Demonstrate effective communication skills using verbal, non-verbal, and written forms.
7. Demonstrate knowledge of properties and manipulation of dental materials.
8. Demonstrate at competency level the use of various types of dental materials

1. Identify the properties of matter and material
2. Operatie and maintain laboratory equipment safetly
3. Prepare dental waxes, cements, preventive sealants, and restorative materials.
4. Explain the importance of the study of dental materials
5. Identify, synthesize, and evaluate dental materials in radiographic imagery.
6. Demonstrate effective communication skills using verbal, non-verbal, and written forms.
7. Demonstrate knowledge of properties and manipulation of dental materials
8. Demonstrate at compentency level the use of various types of dental materials

1. Introduction to Dental Materials
   1. American Dental Association (ADA) specifications
   2. Proper use of PPE with guidance by the Center of Disease Control (CDC)
   3. Properties of matter
   4. Physical and chemical properties required for dental materials
   5. Precautions
      1. Handling materials to the standards of Environmental Protection Agency (EPA) and Pima’s Environmental Health and Safety (EHS)
      2. Hazardous substances as labeled by Globally Harmonized System (GHS)
      3. Occupational Safety and Health Administration (OSHA) regulations
   6. Safe use of laboratory equipment
2. Arizona State dental statutes and regulations for auxiliary practitioners
3. Preventive Sealants and Restorative Materials
   1. Types of preventive sealants
      1. Indications for use
      2. Properties, advantages, and disadvantages
      3. Manipulation
   2. Direct filling materials and armamentarium
      1. Esthetic/ Resins
      2. Amalgam
      3. Finish and polish esthetic and amalgam restorations
      4. Matrices
      5. Rubber dam
4. Dental Cements
   1. Temporary and permanent cements and cement bases
   2. Composition and uses of various types
   3. Manipulation of cements
   4. Cavity liners and varnishes
   5. Special applications of cements
5. Impression Materials
   1. Types of impression materials
   2. Types of impression trays
   3. Custom, mouth guard, and whitening trays
   4. Agar hydrocolloid (reversible hydrocolloid)
   5. Rubber impression materials and elastomers
   6. Alginate
   7. Bite registration
   8. Disinfection of impressions
6. Gypsum Products
   1. Classification of uses of gypsum products
   2. Composition and manufacture
   3. Variables
   4. Manipulation
   5. Construction of model, cast, or die
   6. Modeling trimming
   7. Articulation
7. Miscellaneous Dental Materials
   1. Uses of resins and acrylic
   2. Waxes
   3. Dental ceramics and porcelain
   4. Polishing and cleaning agents
   5. Periodontal dressings
   6. Provisional restorations
8. Gold, Non-Precious Alloys, and Casting of Metals
   1. Gold foil
   2. Gold casting alloys
   3. Wrought metals
   4. Dental implant materials

DAE 164LB - Dental Materials Lab

1 Credits, 3 Contact Hours
0 lecture periods 3 lab periods

This is the lab portion of DAE 164 . Chemical and physical properties of dental materials used in dental practice. Includes introduction to dental materials, preventive sealants, restorative materials, dental cements, impression materials, gypsum products, and miscellaneous dental materials. Also includes gold, non-precious alloys, and casting of metals.

Corequisite(s): DAE 159 , DAE 160 , DAE 161 , DAE 162LB , DAE 162 , DAE 163LC , DAE 163 , DAE 164 , DAE 165LC , DAE 165  
Information: Consent of program coordinator is required before enrolling in this course. DHE 132LB  can be substituted for DAE 164LB if completed within the last three years, see academic advisor or faculty for information regarding course substitution. This course meets the CODA Standard for the Dental Hygiene Education program for Advanced Standing (2-4) for the course, DHE 116LC, in the PCC Dental Hygiene program
    

1. Demonstrate proper use of Personal Protective Equipment (PPE), Occupational Safety and Health Administration (OSHA) standards, the identification of Globally Harmonized System (GHS), and manufacturer’s’ Safety Data Sheets (SDS).
2. Define and explain state and federal dental laws and regulations.
3. Compare and contrast different dental restorative materials and their biocompatibility significance.
4. Explain the importance of the study of dental materials.
5. Identify, synthesize, and evaluate dental materials in radiographic imagery.
6. Demonstrate effective communication skills using verbal, non-verbal, and written forms.
7. Demonstrate knowledge of properties and manipulation of dental materials.
8. Demonstrate at competency level the use of various types of dental materials.

1. Identify the properties of matter and materials.
2. Operate and maintain laboratory equipment safely.
3. Prepare dental waxes, cements, preventive sealants, and restorative materials.
4. Prepare materials to make occlusal registration for articulating study casts.
5. Prepare and pour elastic, plastic, and rigid impression materials.
6. Prepare and pour study casts using gypsum products.
7. Fabricate trays, e.g. custom trays, mouth guard, and whitening trays.
8. Fabricate provisional restorations.
9. Describe casting techniques and identify metals used in the fabrication of dental prostheses.
10. Prepare, place, and finish composite and amalgam restorations.

1. Introduction to Dental Materials
   1. American Dental Association (ADA) specifications
   2. Proper use of PPE with guidance by the Center of Disease Control (CDC)
   3. Properties of matter
   4. Physical and chemical properties required for dental materials
   5. Precautions
      1. Handling materials to the standards of Environmental Protection Agency (EPA) and Pima’s Environmental Health and Safety (EHS)
      2. Hazardous substances as labeled by Globally Harmonized System (GHS)
      3. Occupational Safety and Health Administration (OSHA) regulations
   6. Safe use of laboratory equipment
2. Arizona State dental statutes and regulations for auxiliary practitioners
3. Preventive Sealants and Restorative Materials
   1. Types of preventive sealants
      1. Indications for use
      2. Properties, advantages, and disadvantages
      3. Manipulation
   2. Direct filling materials and armamentarium
      1. Esthetic/ Resins
      2. Amalgam
      3. Finish and polish esthetic and amalgam restorations
      4. Matrices
      5. Rubber dam
4. Dental Cements
   1. Temporary and permanent cements and cement bases
   2. Composition and uses of various types
   3. Manipulation of cements
   4. Cavity liners and varnishes
   5. Special applications of cements
5. Impression Materials
   1. Types of impression materials
   2. Types of impression trays
   3. Custom, mouth guard, and whitening trays
   4. Agar hydrocolloid (reversible hydrocolloid)
   5. Rubber impression materials and elastomers
   6. Alginate
   7. Bite registration
   8. Disinfection of impressions
6. Gypsum Products
   1. Classification of uses of gypsum products
   2. Composition and manufacture
   3. Variables
   4. Manipulation
   5. Construction of model, cast, or die
   6. Modeling trimming
   7. Articulation
7. Miscellaneous Dental Materials
   1. Uses of resins and acrylic
   2. Waxes
   3. Dental ceramics and porcelain
   4. Polishing and cleaning agents
   5. Periodontal dressings
   6. Provisional restorations
8. Gold, Non-Precious Alloys, and Casting of Metals
   1. Gold foil
   2. Gold casting alloys
   3. Wrought metals
   4. Dental implant materials

DAE 165 - Dental Assisting Procedures I

1. Demonstrate competency in the knowledge and skills required to systematically collect diagnostic data. 
2. Demonstrate competency in the knowledge and skills required to perform a variety of clinical supportive treatments.
3. Demonstrate competency in the knowledge and skills required to perform a variety of business office procedures.
4. Demonstrate competency in the knowledge and skills required to manage infection hazard control protocol consistent with published professional guidelines.
5. Define and explain state and federal dental laws and regulations.

1. Dental Equipment and Room Design
   1. Equipment
      1. Dental chair
      2. Operator’s/assistant’s chair
      3. Dental unit
      4. Mobile unit
      5. Dental light
      6. Central vacuum
      7. Care of equipment
   2. Zones of operation
      1. Placement of operating equipment
      2. Positions of participants
      3. Classification of motions
   3. Preparation of patient
      1. Seating and draping
      2. Receiving and dismissing
      3. Charts and radiographs available
2. Chairside Assisting and Team Approach: Four-Six Handed Dentistry
   1. Oral evacuation
      1. Suction tip and mirror placement
      2. Instrument transfer
      3. Handpiece transfer
      4. Stages of instrument transfer
   2. Preparing set-ups
      1. Basic examinations
      2. Oral examinations
      3. Anesthetic tray set-up
3. Chairside Procedures Applied in Clinical Treatment
   1. Restorative tray set-up
   2. Periodontic tray set-up
   3. Surgical tray set-up
   4. Endodontic tray set-up
   5. Orthodontic tray set-up
   6. Fixed prosthodontic tray set-up
   7. Prosthdontic tray set-up
   8. Pediatric dentistry
   9.       Application of sterilization, sanitation, and disinfection where applicable
4. Computer Systems and Technology in the Dental Environment
   1. Charting and recording dental conditions
   2. Documenting treatment and treatment plan 
5. Application of Proper Dental Assisting Procedures Utilizing Live Patients

DAE 165LC - Dental Assisting Clinical Procedures I

1. Demonstrate competency in the knowledge and skills required to systematically collect diagnostic data. 
2. Demonstrate competency in the knowledge and skills required to perform a variety of clinical supportive treatments.
3. Demonstrate competency in the knowledge and skills required to perform a variety of business office procedures.
4. Demonstrate competency in the knowledge and skills required to manage infection hazard control protocol consistent with published professional guidelines.
5. Define and explain state and federal dental laws and regulations.

1. Dental Equipment and Room Design
   1. Equipment
      1. Dental chair
      2. Operator’s/assistant’s chair
      3. Dental unit
      4. Mobile unit
      5. Dental light
      6. Central vacuum
      7. Care of equipment
   2. Zones of operation
      1. Placement of operating equipment
      2. Positions of participants
      3. Classification of motions
   3. Preparation of patient
      1. Seating and draping
      2. Receiving and dismissing
      3. Charts and radiographs available
2. Chairside Assisting and Team Approach: Four-Six Handed Dentistry
   1. Oral evacuation
      1. Suction tip and mirror placement
      2. Instrument transfer
      3. Handpiece transfer
      4. Stages of instrument transfer
   2. Preparing set-ups
      1. Basic examinations
      2. Oral examinations
      3. Anesthetic tray set-up
3. Chairside Procedures Applied in Clinical Treatment
   1. Restorative tray set-up
   2. Periodontic tray set-up
   3. Surgical tray set-up
   4. Endodontic tray set-up
   5. Orthodontic tray set-up
   6. Fixed prosthodontic tray set-up
   7. Prosthdontic tray set-up
   8. Pediatric dentistry
   9.       Application of sterilization, sanitation, and disinfection where applicable
4. Computer Systems and Technology in the Dental Environment
   1. Charting and recording dental conditions
   2. Documenting treatment and treatment plan 
5. Application of Proper Dental Assisting Procedures Utilizing Live Patients

DAE 166 - Dental Assisting II

1. Demonstrate competency in the knowledge and skills required to systematically collect diagnostic data. 
2. Demonstrate competency in the knowledge and skills required to perform a variety of clinical supportive treatments.
3. Demonstrate competency in the knowledge and skills required to perform a variety of business office procedures.
4. Demonstrate competency in the knowledge and skills required to manage infection hazard control protocol consistent with published professional guidelines.
5. Demonstrate knowledge of biomedical dental science.
6. Define and explain state and federal dental laws and regulations.

1. Pharmacology and Therapeutics
   1. General principles of drug action
      1. Characterization of drug actions
      2. Route of drug administration
   2. Definitions and general introductory considerations
      1. Terms
         1. Pharmacology
         2. Pharmacognosy
         3. Posology
         4. Toxicology
         5. Pharmacodynamics
      2. Pharmacology in dental practice
      3. Publications in pharmacology
      4. Drug nomenclature
      5. Federal regulatory agencies
      6. The Bureau of Narcotic and Dangerous Drugs (BNDD)
      7. Prescription writing, sedative and hypnotic drugs (barbiturates)
   3. Parental sedation and nitrous oxide analgesia
      1. General considerations
      2. Psychological aspects of patient management
      3. Medical history
      4. Limitations of oral sedation
      5. Agents and adverse effects
   4. General anesthesia
      1. Chemical properties
      2. Physical properties, uptake, and elimination
      3. Pharmacologic effects of the central nervous system
      4. Agents and adverse effects
   5. Local Anesthetics
      1. Chemical properties
      2. Pharmacologic effects on the peripheral nervous system
      3. Agents and adverse effects
2. Emergency Medical/Dental Care
   1. Dental office emergencies
      1. Health histories
      2. Emergency kits
      3. Oxygen therapy
         1. Epileptic convulsions
         2. Diabetes
         3. Hypertension
         4. Hemorrhage
         5. Allergic reaction
         6. Dental emergencies
   2. Summary and evaluation
3. Dental Office Inventory Control
   1. Types of inventory systems
   2. Ordering
   3. Expendable/non-expendable supplies
   4. Receiving orders

DAE 167 - Dental Assisting III

1. Demonstrate competency in the knowledge and skills required to systematically collect diagnostic data. 
2. Demonstrate competency in the knowledge and skills required to perform a variety of clinical supportive treatments.
3. Demonstrate competency in the knowledge and skills required to perform a variety of business office procedures.
4. Demonstrate competency in the knowledge and skills required to manage infection hazard control protocol consistent with published professional guidelines.
5. Define and explain state and federal dental laws and regulations.

1. Preventive Dentistry in Dental Health Education
   1. Periodontal disease
   2. Home care
   3. Patient education
   4. Fluoride
   5. Coronal polish
   6. Miscellaneous preventive measures
   7. Care of prosthetic devices
   8. Public dental health
2. Dental Office Procedures
   1. Duties of a dental secretary
   2. Office manual
   3. Telephone techniques
   4. Appointment control
   5. Record keeping
   6. Accounts receivable
   7. Dental insurance
   8. Recall systems
   9. Preventing disease transmission in records management
   10. Accounts payable
   11. Computers in practice management
   12. Inventory control
3. Summary and Evaluation

DAE 169 - Dental Assisting Procedures II

1. Demonstrate clinical experience and competency performing dental assisting functions.

1. Specialty Seminars and Guest Lecturers
   1. Orthodontist
   2. Oral surgeon
   3. Endodontist
   4. Pediatric dentist
   5. Prosthodontist
   6. TMD specialist
   7. Public health
   8. Periodontist
   9. Dental anesthesiologist
2. Rotations to Specialty Practices
3. First Clinical Externship Rotation Assignment
4. Second Clinical Externship Rotation Assignment
5. Discussion and Analysis of Clinical Externship
6. Evaluation Process
   1. Mid-rotation evaluation
   2. Final rotation evaluation

DAE 169LC - Dental Assisting Procedures Clinical II

1. Demonstrate clinical experience and competency performing dental assisting functions.

1. Specialty Seminars and Guest Lecturers
   1. Orthodontist
   2. Oral surgeon
   3. Endodontist
   4. Pediatric dentist
   5. Prosthodontist
   6. TMD specialist
   7. Public health
   8. Periodontist
   9. Dental anesthesiologist
2. Rotations to Specialty Practices
3. First Clinical Externship Rotation Assignment
4. Second Clinical Externship Rotation Assignment
5. Discussion and Analysis of Clinical Externship
6. Evaluation Process
   1. Mid-rotation evaluation
   2. Final rotation evaluation

DHE 101 - Dental Hygiene I

1. Demonstrate honest and ethical behavior in a professional setting.
2. Perform infection control procedures consistent with the DHE program and Occupational Safety and Health Administration (OSHA) guidelines.
3. Perform didactic and clinical skill evaluations, including proper instrumentation, successfully for assigned activities and entry level clinical skills assessment.

1. Explain “informed consent” and “standard of care” in a clinical setting.
2. Identify methods to reduce risks within the practice of dental hygiene.
3. Explain the process for maintaining confidentiality of patient records.
4. Describe infection control procedures consistent with the DHE program and Occupational Safety and Health Administration (OSHA) guidelines.
5. Discuss proper hand washing and gloving for clinic.
6. Discuss patient positioning for optimal patient and operator comfort.
7. Evaluate a medical/dental history and determine contraindications to dental treatment.
8. Outline the rationale for pre-medication for the American Heart Association (AHA) regimen.
9. Define the accepted ranges for temperature, blood pressure, pulse and respiration.
10. Describe the procedures for hard and soft tissue examinations.
11. Identify and document oral landmarks and abnormalities accurately.
12. Discuss pen grasp, modified pen grasp, and palm-thumb grasp.
13. Explain the use a fulcrum and finger-rest.
14. Define the terms: long axis of the tooth, adaptation, insertion, vertical, horizontal, and oblique working strokes.
15. Explain the “cutting edge” and its relationship to the angle formed between the tooth surface and the calculus removal instrument.
16. Explain retraction, illumination, indirect vision, and using a dental mouth mirror.
17. Explain a “walking stroke” when using a periodontal probe.
18. Explain the use of a dental explorer utilizing short overlapping exploratory strokes.
19. Describe the design, function and use technique of a universal curette, anterior and posterior sickle scaler and Gracey area specific curettes.
20. Describe the function of Gracey curettes in root planning.
21. Define the reasons for polishing coronal surfaces
22. Define the term “selective polish.”
23. Describe the application of a disclosing agent and evaluate for soft deposits.
24. Explain the value of a fluoride treatment.
25. Discuss the appropriate steps for a topical fluoride application.
26. Complete a comprehensive dental hygiene treatment plan.
27. Explain patient’s rights and responsibilities.
28. Describe the process for recording services rendered in patient’s dental chart accurately.
29. Integrate clinical experiences with didactic course work.
30. Utilize a mock patient case study to develop didactic and clinical skill applications.
31. Discuss the relevance of evidence-based decision making and patient care.

1. Professionalism/Ethics and Dental Hygiene Process of Care
   1. Apply professional code of ethics
   2. Assume responsibility for dental hygiene care based on accepted standard of care
   3. Perform self-assessment for professional growth
   4. Adhere to state and federal laws and regulations in the provision of dental hygiene care
2. Infection Control
   1. Barrier protection
   2. Methods of sterilization
   3. Methods of disinfection
   4. Occupational Safety and Health Administration (OSHA) Standards and Centers for Disease Control (CDC) prevention guidelines
3. Body Mechanics/Ergonomics
   1. Patient positioning
   2. Operator positioning
4. Introduction to Patient Medical and Dental History Evaluation
   1. Obtain and interpret diagnostic information
   2. Predisposing etiologic risk factors
   3. Health conditions and medications that impact patient care
   4. Vital signs
5. Assessment Data
   1. Extra and intraoral examination
   2. Periodontal charting
   3. Restorative charting
   4. Hard deposits
6. Instrumentation
   1. Modified pen grasp, pen grasp, palm-thumb grasp
   2. Fulcrum and finger-rest
   3. Adaptation, insertion, angulation, working stroke
   4. Cutting edge relationship to tooth surface
   5. Mouth mirror
      1. Retraction, illumination, indirect vision
      2. Transillumination
   6. Periodontal probe-walking stroke
   7. Explorer-exploratory stroke
   8. Universal curette-working stroke
   9. Sickles
      1. Anterior
      2. Posterior
   10. Gracey curettes – root planing
7. Removal of Soft Deposits – Coronal Polishing
   1. Selective polish
   2. Disclosing agents/plaque indices
8. Fluorides
   1. Topical applications including fluoride varnish
   2. Assess value of fluoride treatment for dental hygiene care
9. Clinical Procedures
   1. Comprehensive dental hygiene care plan
   2. Dental record documentation
   3. Consultations as indicated
   4. Patient needs and significant findings for delivery of care
   5. Informed consent
   6. Patient’s rights and responsibilities
10. Respect Values and Preferences of Diverse Patient Population Groups While Promoting Oral Health

DHE 101LC - Dental Hygiene I Clinical

1. Demonstrate honest and ethical behavior in a professional setting.
2. Perform infection control procedures consistent with the DHE program and Occupational Safety and Health Administration (OSHA) guidelines.
3. Perform didactic and clinical skill evaluations, including proper instrumentation, successfully for assigned activities and entry level clinical skills assessment.

1. Explain “informed consent” and “standard of care” in a clinical setting.
2. Identify methods to reduce risks within the practice of dental hygiene.
3. Perform and maintain confidentiality of patient records.
4. Perform infection control procedures consistent with the DHE program and Occupational Safety and Health Administration (OSHA) guidelines.
5. Demonstrate proper hand washing and gloving for clinic.
6. Prepare dental instruments for sterilization according to recognized Centers for Disease Control (CDC) and clinic protocols.
7. Maintain aseptic environment when providing oral health care services to all patients to prevent transmission of blood borne pathogens.
8. Demonstrate patient positioning for optimal patient and operator comfort.
9. Evaluate a medical/dental history and determine contraindications to dental treatment.
10. Outline the rationale for pre-medication for the American Heart Association (AHA) regimen.
11. Evaluate and chart a medical/dental history on a student partner.
12. Complete and record vital signs accurately on a student partner.
13. Define the accepted ranges for temperature, blood pressure, pulse and respiration.
14. Describe the procedures for hard and soft tissue examinations.
15. Perform periodontal and restorative charting procedures on a student partner.
16. Identify restorations on a tooth utilizing a shepherd’s hook explorer, radiographs and direct/indirect vision.
17. Demonstrate pen grasp, modified pen grasp, and palm-thumb grasp.
18. Explain and correctly use a fulcrum and finger-rest.
19. Explain and identify the “cutting edge” and its relationship to the angle formed between the tooth surface and the calculus removal instrument.
20. Explain and demonstrate retraction, illumination, indirect vision, and using a dental mouth mirror.
21. Examine and position dental mouth mirror to demonstrate transillumination on a student partner.
22. Explain and demonstrate a “walking stroke” when using a periodontal probe on a student partner.
23. Demonstrate the use of a dental explorer utilizing short overlapping exploratory strokes.
24. Describe the design of a universal curette.
25. Demonstrate the correct technique for using universal curettes in all areas of the mouth on a student partner.
26. Describe the design of an anterior sickle scaler and a posterior sickle scaler.
27. Describe the correct technique for using sickle scalers on a student partner.
28. Describe the function of Gracey curettes and root planing.
29. Demonstrate the use of Gracey curettes utilizing a working stroke on a student partner.
30. Define the reasons for polishing coronal surfaces and demonstrate the procedure on a student partner.
31. Define the term “selective polish.”
32. Demonstrate the application of a disclosing agent and evaluate for soft deposits.
33. Explain the value of a fluoride treatment.
34. Demonstrate the appropriate steps for a topical fluoride application on a student partner.
35. Complete a comprehensive dental hygiene treatment plan.
36. Explain patient’s rights and responsibilities.
37. Record services rendered in patient’s dental chart accurately.
38. Integrate laboratory experiences with didactic course work.
39. Utilize a mock patient case study to develop didactic and clinical skill applications.
40. Complete successfully skill evaluations for assigned laboratory activities.
41. Perform entry level clinical procedures on a student partner at an acceptable passing level.
42. Utilize a patient to develop didactic and entry level clinical assessment skills.
43. Discuss the relevance of evidence-based decision making and patient care.

1. Professionalism/Ethics and Dental Hygiene Process of Care
   1. Apply professional code of ethics
   2. Assume responsibility for dental hygiene care based on accepted standard of care
   3. Perform self-assessment for professional growth
   4. Adhere to state and federal laws and regulations in the provision of dental hygiene care
2. Infection Control
   1. Barrier protection
   2. Methods of sterilization
   3. Methods of disinfection
   4. Occupational Safety and Health Administration (OSHA) Standards and Centers for Disease Control (CDC) prevention guidelines
3. Body Mechanics/Ergonomics
   1. Patient positioning
   2. Operator positioning
4. Introduction to Patient Medical and Dental History Evaluation
   1. Obtain and interpret diagnostic information
   2. Predisposing etiologic risk factors
   3. Health conditions and medications that impact patient care
   4. Vital signs
5. Assessment Data
   1. Extra and intraoral examination
   2. Periodontal charting
   3. Restorative charting
   4. Hard deposits
6. Instrumentation
   1. Modified pen grasp, pen grasp, palm-thumb grasp
   2. Fulcrum and finger-rest
   3. Adaptation, insertion, angulation, working stroke
   4. Cutting edge relationship to tooth surface
   5. Mouth mirror
      1. Retraction, illumination, indirect vision
      2. Transillumination
   6. Periodontal probe-walking stroke
   7. Explorer-exploratory stroke
   8. Universal curette-working stroke
   9.       Sickles
      1. Anterior
      2. Posterior
   10. Gracey curettes – root planing
7. Removal of Soft Deposits – Coronal Polishing
   1. Selective polish
   2. Disclosing agents/plaque indices
8. Fluorides
   1. Topical applications including fluoride varnish
   2. Assess value of fluoride treatment for dental hygiene care
9. Clinical Procedures
   1. Comprehensive dental hygiene care plan
   2. Dental record documentation
   3. Consultations as indicated
   4. Patient needs and significant findings for delivery of care
   5. Informed consent
   6. Patient’s rights and responsibilities
10. Respect Values and Preferences of Diverse Patient Population Groups While Promoting Oral Health

DHE 104 - Dental and Oral Morphology

1. Describe and define the oral cavity proper, primary and adult dentitions, tooth surfaces, landmarks and anatomical features each tooth.
2. Describe the process of tooth development, exfoliation, resorption and occlusion of primary and adult dentitions.
3. Explain the relationships within the gingival unit, supporting structures of the teeth (periodontium) and tooth anomalies related to morphology.

1. Identify, name and code the teeth of the permanent dentition.
2. Identify extracted or insitu tooth as to dentition, arch, and number.
3. Describe and define the oral cavity proper.
4. Identify the surfaces and landmarks of each tooth and explain the functions and location in the dental arches.
5. Explain the difference between primary dentition, secondary dentition, and mixed dentition.
6. Assess and code teeth using the Universal system of tooth identification.
7. List the anatomical features of a tooth.
8. Explain how the form of teeth relates to function.
9. Name and code the teeth of the deciduous (primary) dentition.
10. Describe the process of tooth development, exfoliation, and resorption.
11. List the approximate ages of eruption for each primary and permanent tooth.
12. List when crown and root are calcified for each tooth.
13. Compare primary and permanent teeth.
14. Define embrasures and identify their locations.
15. Describe and define the term proximal contact and height of contour.
16. Identify the centric relationship of the dental arches.
17. Discuss the occlusion of deciduous and permanent teeth.
18. Differentiate the various classifications of malocclusion.
19. Explain the meaning of overjet, overbite, crossbite, and openbite.
20. Identify anatomical landmarks related to the temporomandibular joint (TMJ).
21. Describe the form and function of the temporomandibular joint.
22. Discuss pulpal anatomy of primary and permanent teeth.
23. Define intrinsic and extrinsic factors relative to dental anomalies.
24. Describe the various classifications of tooth anomalies related to morphology.
25. Define variations in root anomalies including concrescence, dilacerations, and hypercementosis.
26. Distinguish abnormal crown and root formations.
27. Explain the relationships within the gingival unit and supporting structures of the teeth (periodontium).
28. State how clinical situations are related to tooth form and supportive dental structures.
29. Compare and contrast the roots of maxillary and mandibular incisors in the permanent dentition.
30. Describe the shapes of the roots of maxillary and mandibular permanent cuspids.
31. Describe variances in occlusal anatomy among premolars.
32. Describe the shapes of the roots of maxillary and mandibular permanent premolars.
33. Describe each of the three permanent maxillary molars from all five aspects including the roots.
34. Describe the three permanent mandibular molars from the five anatomical aspects including the roots.
35. Explain the root location differences between maxillary and mandibular molars and why this is important.
36. Identify anatomical root variations, cej curvature, furcations, developmental concavities for effective instrumentation adaptation.
37. Relate root morphology to instrumentation applications.
38. Demonstrate hand eye coordination by making an accurate drawing of assigned teeth.
39. Practice carving to scale teeth out of wax using a lab knife and carving instruments.
40. Use a Boley Gauge to measure a tooth carved out of wax.
41. Apply didactic knowledge to computer related interactive case study.

1. Oral Cavity Proper
   1. Nomenclature/landmarks/anatomical features
   2. Permanent/secondary dentition
2. Form, Function, and Physiology
   1. Maxillary/mandibular incisors
   2. Maxillary/mandibular canines
   3. Maxillary/mandibular premolars
   4. Maxillary/mandibular molars
3. Dentition-Tooth Identification
   1. Permanent dentition – universal system
   2. Primary dentition – universal system
   3. Mixed dentition – universal system
4. Landmarks – Terminology
   1. Surfaces of teeth
   2. Developmental fissures, cusps, grooves, pits
   3. Embrasures
   4. Height of contours
   5. Interproximal space
5. Deciduous Dentition Morphology
   1. Eruption/exfoliation/resorption
   2. Eruption dates
   3. Development process
6. Occlusion
   1. Angle’s classification system
   2. Malocclusion
   3. Centric relationship
   4. Temporomandibular joint (TMJ)
7. Tooth Anomalies
   1. Extrinsic factors
   2. Intrinsic factors
8. Root Morphology
   1. Distinguishing features
   2. Relationship to clinical instrumentation
   3. Root anomalies
      1. Concrescence
      2. Dilacerations
      3. Hypercementosis
   4. Root furcations

DHE 104LB - Dental and Oral Morphology Lab

1. Describe and define the oral cavity proper, primary and adult dentitions, tooth surfaces, landmarks and anatomical features each tooth.
2. Describe the process of tooth development, exfoliation, resorption and occlusion of primary and adult dentitions.
3. Explain the relationships within the gingival unit, supporting structures of the teeth (periodontium) and tooth anomalies related to morphology.

1. Identify, name and code the teeth of the permanent dentition.
2. Identify extracted or insitu tooth as to dentition, arch, and number.
3. Describe and define the oral cavity proper.
4. Identify the surfaces and landmarks of each tooth and explain the functions and location in the dental arches.
5. Explain the difference between primary dentition, secondary dentition, and mixed dentition.
6. Assess and code teeth using the Universal system of tooth identification.
7. List the anatomical features of a tooth.
8. Explain how the form of teeth relates to function.
9. Name and code the teeth of the deciduous (primary) dentition.
10. Describe the process of tooth development, exfoliation, and resorption.
11. List the approximate ages of eruption for each primary and permanent tooth.
12. List when crown and root are calcified for each tooth.
13. Compare primary and permanent teeth.
14. Define embrasures and identify their locations.
15. Describe and define the term proximal contact and height of contour.
16. Identify the centric relationship of the dental arches.
17. Discuss the occlusion of deciduous and permanent teeth.
18. Differentiate the various classifications of malocclusion.
19. Explain the meaning of overjet, overbite, crossbite, and openbite.
20. Identify anatomical landmarks related to the temporomandibular joint (TMJ).
21. Describe the form and function of the temporomandibular joint.
22. Discuss pulpal anatomy of primary and permanent teeth.
23. Define intrinsic and extrinsic factors relative to dental anomalies.
24. Describe the various classifications of tooth anomalies related to morphology.
25. Define variations in root anomalies including concrescence, dilacerations, and hypercementosis.
26. Distinguish abnormal crown and root formations.
27. Explain the relationships within the gingival unit and supporting structures of the teeth (periodontium).
28. State how clinical situations are related to tooth form and supportive dental structures.
29. Compare and contrast the roots of maxillary and mandibular incisors in the permanent dentition.
30. Describe the shapes of the roots of maxillary and mandibular permanent cuspids.
31. Describe variances in occlusal anatomy among premolars.
32. Describe the shapes of the roots of maxillary and mandibular permanent premolars.
33. Describe each of the three permanent maxillary molars from all five aspects including the roots.
34. Describe the three permanent mandibular molars from the five anatomical aspects including the roots.
35. Explain the root location differences between maxillary and mandibular molars and why this is important.
36. Identify anatomical root variations, cej curvature, furcations, developmental concavities for effective instrumentation adaptation.
37. Relate root morphology to instrumentation applications.
38. Demonstrate hand eye coordination by making an accurate drawing of assigned teeth.
39. Practice carving to scale teeth out of wax using a lab knife and carving instruments.
40. Use a Boley Gauge to measure a tooth carved out of wax.
41. Apply didactic knowledge to computer related interactive case study.

1. Oral Cavity Proper
   1. Nomenclature/landmarks/anatomical features
   2. Permanent/secondary dentition
2. Form, Function, and Physiology
   1. Maxillary/mandibular incisors
   2. Maxillary/mandibular canines
   3. Maxillary/mandibular premolars
   4. Maxillary/mandibular molars
3. Dentition-Tooth Identification
   1. Permanent dentition – universal system
   2. Primary dentition – universal system
   3. Mixed dentition – universal system
4. Landmarks – Terminology
   1. Surfaces of teeth
   2. Developmental fissures, cusps, grooves, pits
   3. Embrasures
   4. Height of contours
   5. Interproximal space
5. Deciduous Dentition Morphology
   1. Eruption/exfoliation/resorption
   2. Eruption dates
   3. Development process
6. Occlusion
   1. Angle’s classification system
   2. Malocclusion
   3. Centric relationship
   4. Temporomandibular joint (TMJ)
7. Tooth Anomalies
   1. Extrinsic factors
   2. Intrinsic factors
8. Root Morphology
   1. Distinguishing features
   2. Relationship to clinical instrumentation
   3. Root anomalies
      1. Concrescence
      2. Dilacerations
      3. Hypercementosis
   4. Root furcations

DHE 107 - Oral Embryology and Histology

1. Identify normal growth and development of the face and oral structures at the cellular level by distinguishing enamel, dentine, and pulp at the microscopic and macroscopic level. 
2. Describe the processes of tooth development in utero which correlates to growth and development of oral structures. 
3. Identify bones, nerves, lymphatic or blood vessels by location and muscles and their relationship to occlusion and mastication.

1. Describe the processes which occur at the cellular level in the growth and development or oral structures.
2. Differentiate among enamel, dentin, and pulp at the microscopic and macroscopic level.
3. Describe the function and characteristics of anatomical structures the head and neck.
4. Explain the muscles and their relationship to occlusion and mastication.
5. Identify bones, nerves, lymphatic or blood vessels by location.
6. Determine injection sites by identifying nerve innervations of individual teeth.
7. Identify normal growth and development of the face and oral structures.

1. Terminology and Formation of Primary Embryonic Layers
   1. Development of the face and oral cavity
   2. Formation of maxilla and mandible
2. Introduction / Definitions of Histology
   1. Tissue content
   2. Tissue classification
3. Tooth Development, Eruption and Exfoliation
   1. Early tooth development
   2. Tooth germ
   3. Eruption
   4. Root, cementum, periodontal ligament formation
   5. Exfoliation
4. Enamel
   1. Amelogenesis
   2. Composition
   3. Structure and clinical appearance
5. Dentin/Dentinogenesis
   1. Odontoblasts
   2. Coronal dentin/root dentin
   3. Clinical dentin
6. Pulp
   1. Composition
   2. Function
   3. Clinical
7. Cementum
   1. Cementogenesis
   2. Structure and composition
8. Periodontal Ligament
   1. Location and composition
   2. Principle fibers
   3. Function
9. Bone and Alveolar Process
   1. Structure and composition of bone
   2. Bone growth
      1. Formation
      2. Resorption
      3. Remodeling
   3. Aveolar process
10. Mucous Membrane and Salivary Glands
    1. Mucous membranes of the oral cavity
    2. Tongue
    3. Salivary glands

DHE 112 - Preventive Dentistry

1. Outline preventive measures to ensure safe, effective, and legally sound dental hygiene care.
2. Summarize the dental hygiene models to include evidence-based decision making and the dental hygiene process of care model.
3. Explain the theory of minimally invasive dentistry, components of caries risk assessment, and how the two compliment conservative restorative care.
4. Identify local and systemic oral hygiene factors, patient motivation techniques, and oral physiotherapy techniques.

1. Summarize the dental hygiene models to include evidence-based decision making and the dental hygiene process of care model.
2. Identify critical components of patient health histories as they apply to treatment planning.
3. Describe the etiologies of dental diseases and the associated treatment regimens.
4. Explain the theory of minimally invasive dentistry, components of caries risk assessment, and how the two compliment conservative restorative care.
5. Identify local and systemic oral hygiene factors, patient motivation techniques, and oral physiotherapy techniques.
6. Summarize the etiology of dentinal sensitivity and current products and techniques used to treat the condition.
7. Explain the process of enamel demineralization and the theories and products associated with treatment.
8. Describe the strengths and limitations of chemicotherapy and the types of treatment applications commonly utilized.
9. Outline the psychotherapies associated with tobacco cessation and the local and national resources for patient and clinician support.

1. Role of Dental Hygienists as Prevention Specialists
   1. Medical risk management
   2. Legal risk management
2. Clinical Treatment Theories
   1. Evidence-based decision making
   2. Minimally invasive dentistry
   3. Dental hygiene process care model
3. Patient Care Readiness
   1. Critical health histories
   2. Oral cancer screening technology
4. Dental Disease – Etiology and Treatment
5. Caries Risk Assessment
   1. Methamphetamine addiction
      1. Prevalence
      2. Oral manifestations
   2. Oral piercing care
6. Oral Hygiene Instruction, Reinforcement, and Motivation
   1. Oral hygiene aids
   2. Patient communication and motivation
   3. Removable appliance care and maintenance
7. Dentin Sensitivity
   1. Xerostomia – patient management
   2. O’Leary’s plaque index
8. Demineralization/Remineralization
   1. Fluoride therapies
   2. Sealants
9. Chemotherapeutics
   1. Oral irrigation
   2. Dentifrices
   3. Mouthwashes
   4. Oral hygiene instruction
10. Tobacco Management/Tobacco Cessation

DHE 116 - Oral Radiography

1. Demonstrate competency in the knowledge and skills required to systematically collect diagnostic data
2. Define and explain state and federal dental laws and regulations
3. Demonstrate competency in the knowledge and skills required to manage infections hazard control protocol consistent with published professional guidelines
4. Demonstrate competency in the knowledge and skills in dental radiology
5. Demonstrate competency in interpreting normal and abnormal anatomy and conditions

1. Identify the important people and events in the history of radiography.
2. State the principles of radiation production.
3. Identify and demonstrate ALARA methods of radiation production for the patient and operator.
4. Operate and maintain x-ray units safely.
5. Identify radiographic films as to size and use.
6. Process radiographic films manually.
7. Practice quality assurance procedures.
8. Identify radiographic anatomical landmarks.
9. Perform radiograph mounting.
10. Interpret normal and abnormal pathological condition visible on dental radiographs.
11. Describe and perform radiographic film exposure techniques.
12. Describe and perform digital radiography exposure techniques.
13. Identify and correct undiagnostic radiographs.
14. Evaluate radiographic quality.
15. Complete a variety of radiographs on mannequin and patients.
16. Identify and perform infection control precautions as specified by the Occupational Safety and Health Administration (OSHA) and program policy.

1. Introduction to Radiography
   1. History of radiography
   2. Production and characteristics of x-radiation
   3. Dental x-ray equipment
      1. Components
      2. Parts
   4. Inverse Square Law
2. Radiation Health and Safety
   1. Radiation safety legislation
   2. Radiation measurement terminology
   3. Measuring and monitoring devices
   4. Protection measures for the patient
   5. Radiation protection for operators
   6. Maximum permissible doses
3. Dental Film
   1. Film emulsion and speeds
   2. Packaging, storage, and protection of film
   3. Types of intraoral and extraoral films
   4. Handling cassettes
4. Film Processing
   1. Darkroom
      1. Equipment
      2. Illumination
      3. Maintenance
   2. Processing solutions and procedures
   3. Inadequacies caused by faulty processing techniques
   4. Film duplication
   5. Xeroradiography
5. Digital Radiography
6. Identification of Anatomical Landmarks for Mounting and Interpretation
   1. Radiolucent and radiopaque images
   2. Alveolar bone and supporting structures
   3. Landmarks identified
   4. Mounting, labeling, filing, and storage of radiographs
   5. Film viewing and preliminary radiographic interpretation
   6. Abnormal and normal pathological conditions
7. Exposure Techniques
   1. Criteria for intraoral radiographs
   2. Horizontal and vertical angulation
   3. Principles of bisecting and paralleling techniques
   4. The periapical examination
   5. Fundamentals of interproximal radiography
   6. Radiography for children
   7. Patient management
   8. Infection control
   9. Evaluation of radiographic quality
   10. Digital radiography
8. Principles of Supplementary Film
   1. Occlusal surveys
   2. Types of use of extraoral film
   3. Lateral jaw survey
   4. Temporomandibular articulation survey
   5. Cephalometric radiography
   6. Panoramic radiography
   7. Other imaging systems

DHE 116LC - Oral Radiography Clinical

1. Demonstrate competency in the knowledge and skills required to systematically collect diagnostic data
2. Define and explain state and federal dental laws and regulations
3. Demonstrate competency in the knowledge and skills required to manage infections hazard control protocol consistent with published professional guidelines
4. Demonstrate competency in the knowledge and skills in dental radiology
5. Demonstrate competency in interpreting normal and abnormal anatomy and conditions

1. Identify the important people and events in the history of radiography.
2. State the principles of radiation production.
3. Identify and demonstrate ALARA methods of radiation production for the patient and operator.
4. Operate and maintain x-ray units safely.
5. Identify radiographic films as to size and use.
6. Process radiographic films manually.
7. Practice quality assurance procedures.
8. Identify radiographic anatomical landmarks.
9. Perform radiograph mounting.
10. Interpret normal and abnormal pathological condition visible on dental radiographs.
11. Describe and perform radiographic film exposure techniques.
12. Describe and perform digital radiography exposure techniques.
13. Identify and correct undiagnostic radiographs.
14. Evaluate radiographic quality.
15. Complete a variety of radiographs on mannequin and patients.
16. Identify and perform infection control precautions as specified by the Occupational Safety and Health Administration (OSHA) and program policy.

1. Introduction to Radiography
   1. History of radiography
   2. Production and characteristics of x-radiation
   3. Dental x-ray equipment
      1. Components
      2. Parts
   4. Inverse Square Law
2. Radiation Health and Safety
   1. Radiation safety legislation
   2. Radiation measurement terminology
   3. Measuring and monitoring devices
   4. Protection measures for the patient
   5. Radiation protection for operators
   6. Maximum permissible doses
3. Dental Film
   1. Film emulsion and speeds
   2. Packaging, storage, and protection of film
   3. Types of intraoral and extraoral films
   4. Handling cassettes
4. Film Processing
   1. Darkroom
      1. Equipment
      2. Illumination
      3. Maintenance
   2. Processing solutions and procedures
   3. Inadequacies caused by faulty processing techniques
   4. Film duplication
   5. Xeroradiography
5. Digital Radiography
6. Identification of Anatomical Landmarks for Mounting and Interpretation
   1. Radiolucent and radiopaque images
   2. Alveolar bone and supporting structures
   3. Landmarks identified
   4. Mounting, labeling, filing, and storage of radiographs
   5. Film viewing and preliminary radiographic interpretation
   6. Abnormal and normal pathological conditions
7. Exposure Techniques
   1. Criteria for intraoral radiographs
   2. Horizontal and vertical angulation
   3. Principles of bisecting and paralleling techniques
   4. The periapical examination
   5. Fundamentals of interproximal radiography
   6. Radiography for children
   7. Patient management
   8. Infection control
   9. Evaluation of radiographic quality
   10. Digital radiography
8. Principles of Supplementary Film
   1. Occlusal surveys
   2. Types of use of extraoral film
   3. Lateral jaw survey
   4. Temporomandibular articulation survey
   5. Cephalometric radiography
   6. Panoramic radiography
   7. Other imaging systems

DHE 119 - Periodontology

2 Credits, 2 Contact Hours
2 lecture periods 0 lab periods

Survey of periodontology comprised of the etiology, diagnosis, and prognosis of periodontal disease. Includes tissues and microscopic anatomy of the periodontium, historical background, causes, microbiology and classification of periodontal disease, local and systemic contributing factors, clinical assessment, radiographic analysis, and evidence-based periodontal care. Also includes decision making during treatment planning, nonsurgical and patient’s role in periodontal therapy, maintenance therapy, research articles and applications, and new dental technology.

Prerequisite(s): DHE 101 , DHE 101LC , DHE 104 , DHE 104LB , DHE 107 , DHE 112 , DHE 116 , and DHE 116LC  
Corequisite(s): DHE 120 , DHE 122 , DHE 132 , DHE 132LB , DHE 150 , DHE 150LB , DHE 150LC  
Information: Students must be admitted to the PCC Dental Hygiene program and obtain consent of the Dental Hygiene department before enrolling in this course.
  

1. Identify structures of the periodontium.
2. List and define the microscopic anatomy of the periodontium.
3. Describe progression of periodontal disease.
4. Identify periodontal conditions on radiographic imagery.
5. Describe steps in nonsurgical periodontal therapy.
6. Explain basic components and use of lasers.
7. Describe the relationship of oral biofilms and periodontal disease.
8. Describe the host immune response to periodontal pathogens.
9. Classify periodontal diseases.
10. List and describe systemic factors associated with periodontal disease.
11. Describe the clinical periodontal assessment.
12. Identify local contributing factors for periodontal disease.

1. Tissues of the Periodontium
   1. Nerve supply
   2. Blood supply
   3. Lymphatic system
2. Microscopic Anatomy of the Periodontium
   1. Histology of body tissues
   2. Histology of the gingiva
   3. Histology of root cementum and alveolar bone
3. The History of Periodontal Disease
   1. The periodontium in health and disease
   2. Classifications systems
   3. AAP classification for periodontal diseases
4. Search for the Causes of Periodontal Disease
   1. Epidemiology: researching periodontal disease
   2. Control and progression of periodontal disease
   3. Risk factors for periodontal disease
5. Microbiology of Periodontal Disease
   1. Bacteria in the oral environment
   2. Bacteria associated with periodontal health and disease
   3. Structure and colonization of plaque biofilms
   4. Mechanisms of periodontal destruction
   5. Control of plaque biofilms
6. Host Immune Response
   1. Role of host response in periodontal disease
   2. Pathogenesis of inflammatory periodontal disease
7. Local Contributing Factors
   1. Local factors that increase plaque biofilm retention
   2. Local factors that increase plaque biofilm pathogenicity
   3. Local factors that cause direct damage
8. Systemic Contributing Factors
   1. Systemic risk factors for periodontitis
   2. Genetic risk factors for periodontitis
   3. Systemic medications with periodontal side effects
9. Classification of Periodontal Diseases and Conditions
   1. Epidemiology: researching periodontal disease
   2. Control and progression of periodontal disease
   3. Risk factors for periodontal disease
10. Gingival Disease
    1. Classification of gingival diseases
    2. Dental-plaque induced gingival diseases
    3. Non-plaque-induced gingival
    4. Lesions
11. Periodontitis
    1. Chronic periodontitis
    2. Aggressive periodontitis
    3. Periodontitis as a manifestation of systemic disease
    4. Necrotizing periodontal diseases
    5. Developmental or acquired deformities and conditions
12. Clinical Periodontal Assessment
    1. Periodontal screening examination
    2. Comprehensive periodontal assessment
    3. Clinical features that require calculations
13. Radiographic Analysis of the Periodontium
    1. Radiographic appearance of the periodontium
    2. Use of radiographs for periodontal evaluation
14. Evidence-Based Periodontal Care
    1. Best practice
    2. Role of evidence-based care in best practice
    3. Finding clinically relevant information
    4. Lifelong learning skills for best practice
15. Decision Making During Treatment Planning
    1. Decisions related to assigning a periodontal diagnosis
    2. Decisions related to treatment sequencing
    3. Informed consent for periodontal treatment
16. Nonsurgical Periodontal Therapy
    1. Nonsurgical instrumentation
    2. Decisions following nonsurgical therapy
17. Patient’s Role in Nonsurgical Periodontal Therapy
    1. Patient self-care
    2. Tooth brushing and tongue cleaning
    3. Interdental care
18. Periodontal Maintenance Therapy
    1. Procedures and planning for periodontal maintenance
    2. Disease recurrence and patient compliance
    3. Root caries as a complication during periodontal maintenance
19. Case Studies and Research Articles and Applications
    1. Comprehensive patient cases
    2. Guidelines for reading dental literature
    3. Procedures for searching the Internet
    4. Periodontal resources on the Internet
20. New Dental Technology

Introduction

DHE 120 - Oral Pathology

1. Compare and contrast normal from abnormal.
2. Summarize the process of inflammation and repair.
3. Describe clinical and radiographic abnormalities found during an oral examination.
4. Explain the etiology, pathogenesis, signs, symptoms, clinical characteristics, radiographic finds, pathologic features, appropriate treatment, and prognosis of infectious diseases covered in the course.
5. Identify high risk areas, early manifestations, signs, symptoms, growth characteristics, histopathologic features, radiographic findings, prognosis, modalities of treatment, sequelae of therapy, and predisposing factors of oral squamous cell carcinoma.
6. Outline basic diagnostic procedures to provide additional information or a definitive diagnosis for oral lesions.
7. Explain epidemiology and available preventative measures for those diseases representing significant public health problems.
8. Apply the nomenclature to the diseases discussed in order to communicate effectively with dental and medical colleagues.
9. Describe the limitations of her/his diagnostic abilities and be capable of intelligent referral of patients to specialists.

1. Introduction to Pathology
2. Diagnostic Methods, Clinical Exam
3. Normal Exam/Variants of Normal
4. Inflammation and Repair
5. Physical/Chemical Injuries of the Oral Tissues
6. Immunity and Autoimmune Diseases
7. Infectious Diseases
8. Developmental Disorders
9. Neoplasia
   1. Squamous cell cancer
   2. Soft tissue
   3. Hard tissue
10. Genetic Disorders
11. Oral Manifestations of Systemic Diseases