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

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

A comprehensive introduction to preparing an array of baked goods and sweets. Includes yeast breads; quick breads; creams and custards; cakes; filling and frostings; cookies and brownies; elementary plating; and decorating and garnishing techniques. Also includes ingredients; bakery and pastry vocabulary; and safety and sanitation.

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

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.

         A.   Value and use of terminology

         B.   Professional jargon

         C.   International lexicon

II.       Ingredients

         A.   Flour

         B.   Sugar

         C.   Dairy and eggs

         D.   Leavening agents

         E.   Fats

         F.   Flavoring agents

III.      Yeast Breads

         A.   10-stage process

         B.   History

         C.   Production for restaurant and catering service

IV.     Quick Breads

         A.   Muffin method

         B.   Biscuit method

         C.   Creaming method

         D.   Production for restaurant and catering service

V.      Creams and Custards

         A.   Crème Chantilly

         B.   Crème anglaise

         C.   Crème patisserie

         D.   Ice cream and sorbet

VI.     Dough’s

         A.   Pate Sucree

         B.   Pate Brisee

         C.   Pate a Choux

         D.   Dacquoise

VII.    Cakes, Filling and Frostings

         A.   Cake mixing methods

               1.   High fat

               2.   Low fat

         B.   Fillings and frostings

               1.   Buttercream

               2.   Ganache

               3.   Meringue

VIII.    Cookies and Brownies

         A.   Bagged cookies

         B.   Bar cookies

         C.   Drop cookies

         D.   Wafer cookies

         E.   Refrigerated cookies

IX.     Elementary Plating, Decorating and Garnishing Techniques

         A.   Use of piping bag

         B.   Portioning desserts and breads

         C.   Simple plate decorations

         D.   Production of plated desserts for restaurant and catering service

X.      Safety and Sanitation

         A.   Tools and equipment

         B.   Food storage

         C.   Food workers’ personal hygiene

CUL 161 - Cake Decorating and Candy Making

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

Basic principles and methods of cake decorating and candy making. Includes history of cakes; selection of ingredients; cooking procedures; cake assembly; and presentation. Also includes techniques for creating basic candies, including holiday treats.

Prerequisite(s): CUL 105  and CUL 140 .
  

2.   Demonstrate basic techniques and practices of cake baking.

3.   Demonstrate techniques to make and apply icing.

4.   Demonstrate the ability to design, bake, and assemble a basic wedding cake.

5.   Demonstrate techniques for making basic candies, including holiday treats.

         A.   History of cakes

               1.   Origins of different types of cake

               2.   Traditions of cakes from different cultures

               3.   Significance of the cake in cultural celebrations

         B.   Cake decorating as a profession

               1.   Job standards

               2.   Creativity and product design

               3.   Local employability

               4.   Work attitudes

II.       Cake Baking Techniques

         A.   Ingredients

         B.   Recipe selection

         C.   Selecting and combining ingredients

         D.   Techniques and practices of cake baking

               1.   Baking equipment, utensils, and tools

               2.   Measuring techniques

               3.   Mixing techniques

               4.   Baking the cake

                     a.   Oven temperature

                     b.   Timing

                     c.   Other tips

               5.   Preparing a cake for decorating

                     a.   Freezing

                     b.   Thawing

                     c.   Other tips

III.      Icing

         A.   How to make icing

               1.   Ingredients

               2.   Textures

               3.   Uses

         B.   Icing techniques

               1.   Creating scenes

               2.   Borders & piping

               3.   Flowers

                     a.   Beginning

                     b.   Intermediate

                     c.   Advanced

IV.     Wedding Cakes

         A.   Cake design elements

               1.   Harmonious with bride’s and groom’s needs

               2.   Budget constraints

               3.   Number of guests to be served

         B.   Assembly

               1.   Transportation and logistics issues

               2.   Layer assembly

               3.   Crown assembly

V.      Candy Making Techniques

         A.   Molding chocolates

         B.   Mints

         C.   Caramels

         D.   Chocolate fillings

         E.   Seasonal holiday treats

         F.   Popular, international and intercultural candies          

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.

         A.   Types of chocolate

         B.   History of chocolate

         C.   Tempering methods

         D.   Ganache

II.       Truffles

         A.   Hand rolled

         B.   Molded

III.      Dough and Batter

         A.   Cookie recipes

         B.   Torte recipes

         C.   Cake recipes

IV.     Chocolate Art Work

         A.   Free form decor: shapes and bows

         B.   Chocolate plastic and marzipan: flowers and shapes

         C.   Gelatin molds

         D.   Boxes: molded and free form

         E.   Molded art work

V.      Presentation

         A.   Creating a plate

         B.   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.

                  A.   Chicken

                  B.   Fish

                  C.   Beef and brown

                  D.   Veal

II.          Sauces

                  A.   Bechamel

                  B.   Roux

                  C.   Velouté

D.   Espagnole

F.   Demi-glace and secondary brown

G.   Tomato

H.   Emulsion

                  I.    Reduction

III.         Sauce Characteristics

1. Thickening agents and compound butters
2. White vs. brown
3. Reduction and emulsion

IV.        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.

            A.   Table service

                  1.   Table set-up

                  2.   Table maintenance during meal

                  3.   Table clearing

            B.   Opening and closing side work

                  1.   Arranging tables per reservations

                  2    Stocking side stations

                  3.   Refilling, cleaning and stocking condiments

                  4.   Cleaning

            C.   General rules of etiquette

            D.   Taking guests’ orders

                  1.   Numbering systems

                  2.   Writing guest checks

                  3.   Point-of-sale systems

                  4.   Presenting guest checks for payment

II.       Proper Etiquette for Service and Clearing

            A.   Set-up of china, glassware and silver

            B.   Service procedures

            C.   Clearing procedures

III.      Wine and Beverage Sales and Service

            A.   Wine and beer

            B.   Coffee, tea and other beverages

            C.   Presentation and service of beverages

            D.   Glassware selection and storage

IV.     Salesmanship

            A.   Upselling the product

            B.   Understanding guests’ requirements

            C.   Increasing profits

 V.     Serving the Public

            A.   Guest satisfaction

            B.   Guest dissatisfaction

                  1.   Unruly guests

                  2.   Procedures for guest compensation

            C.   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.

        A.    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

        B.    Choosing what and when to plant

II.     Plant Basics

        A.    Proper locations for planting edible herbs and plants

        B.    Soil requirements

               1.   Identification of soil content

               2.   Preparing the proper planting medium

               3.   Contribution of composting to healthy, nutritious plants

III.    Water

        A.    Hand watering v. irrigation

        B.    Water harvesting from rain

IV.    Pest Control

        A.    Identification of garden pests

        B.    Controlling garden pests in an environmentally friendly way that maintains a healthy garden and nutritious plants

V.    Natural Pollinators

        A.    Plants that attract specific pollinators

        B.    Importance of attracting pollinators to vegetable gardens

VI.    Nutrition

        A.    Nutritional benefits of desert gardening practices

        B.    Nutritional benefits of specific plants and herbs grown

        C.    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.

         A.   Collecting

               1.   Honey

               2.   Berries and other plant-based foods

         B.   Gathering

         C.   Hunting

II.       Stock-breeding and Farming

         A.   History of meat

         B.   History of dairy

         C.   History of grains and cereals

III.     Sacramental Foods

         A.   Oil

         B.   Bread

         C.   Wine

IV.     The Economy of Food Markets

         A.   History of fishing

         B.   History of poultry

V.      The Era of Merchants

         A.   Essential foods

         B.   Luxury foods

               1.   Chocolate

               2.   Pepper

               3.   Spices

               4.   Sugar

         C.   Social Influences on Food Availability

               1.   Coffee and tea

               2.   Tomatoes and potatoes

               3.   New World

VI.     Columbus, Cortez and New World Food Discoveries

         A.   Indigenous foods

         B.   The lasting impact on world cuisines

               1.   Famines

               2.   Flavor influences

VII.    Professional Food Preparation

         A.   Guild systems

         B.   Restaurants and royalty

         C.   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.

         A.   Evaluation

               1.   Number of guests and space requirements

               2.   Time requirements

               3.   Type of meal and service

               4    Incidental requirements and arrangements

         B.   Booking Space/Function Arrangements

               1.   Arranging space and room set-up

               2.   Ordering incidentals

               3.   Scheduling staff

II.       Banquet Room Set-up and Staffing

         A.   Meeting arrangements

         B.   Dining arrangements

III.      Customer Contact

         A.   Menu Planning

         B.   Incidental Arrangements

IV.     Banquet Service

         A.   Beverage service/cocktail parties

         B.   Food service

               1.   Preparation and set-up

               2.   Guest service

               3.   Clearing and cleaning up

V.      Guest Payment and Follow Up

         A.   Methods of Payment

               1.   Deposits and partial payments

               2.   Billing arrangements

         B.   Follow up

               1.   Thank you letters

               2.   Evaluations

               3.   File systems for future

VI.     Special Functions

         A.   Weddings

               1.   Requirements

               2.   Service and servers

               3.   Follow-up

         B.   Buffets

               1.   Requirements

               2.   Theme parties

               3.   Service and servers

               4.   Follow up

         C.   Outside Catering Functions

               1.   Requirements/limitations

               2.   Service and servers

               3.   Follow-up

CUL 189 - Culinary Arts Capstone I

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

Preparation of a final culinary project that meets the learning outcomes required in the specific cooking/lab and lecture courses. Also includes review of culinary principles and demonstration of sanitation skills and safety practices.

Prerequisite(s): CUL 105  and CUL 140  or concurrent enrollment.
Information: Course activities may take place in a simulated work setting. This is the capstone experience.

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

I.       Basic Knife Cuts

         A.   Brunoise

         B.   Dice

         C.   Julienne

         D.   Jardiniere

         E.   Roll Cut

         F.   Chiffonade

         G.   Bias

II.       Creating a Safe Food Service Environment:

         A.   Occupational safety hazards

         B.   Food-borne Illnesses

         C.   Potential hazards

         D.   Cross contamination

         E.   Food service worker personal habits

         F.   Managerial and supervisory responsibilities

III.      Hazard Analysis Critical Control Points (HACCP): A Food Protection System

         A.   Introduction to the HACCP system

         B.   Hazards

         C.   Analysis

         D.   Critical control points

         E.   Time and temperature charting

IV.     Sanitation in the Purchasing, Receiving and Storage of Food

         A.   Food suppliers

         B.   Receiving fresh foods

         C.   Receiving processed foods

         D.   Storing food and supplies

V.      Sanitation in the Preparation and Service of Food

         A.   Time and temperature principles

         B.   Thawing food

         C.   Preparing food

         D.   Cooking food

               1.   Cooking temperatures for meat

               2.   Holding temperatures

               3.   Preventing cross-contamination

         E.   Transporting food

         F.   Using leftover food

VI.     The Menu

         A.   Elements

         B.   Design

VII.    Principles of Cooking

         A.   Heat transfer

         B.   Cooking media

         C.   Cooking methods

               1.   Dry heat

               2.   Moist heat

               3.   Combination

VIII.   Tools and Equipment

         A.   Hand tools

               1.   Identification and selection

               2.   Use and maintenance

         B.   Heavy Equipment

               1.   Identification and selection

               2.   Use and maintenance

IX.     Knives and Knife Skills

         A.   Selecting and storing

         B.   Sharpening and steeling

         C.   Classic cuts

X.      Cooking Techniques:

         A.   Sauté/sweat

         B.   Braise

         C.   Grill

         D.   Broil

         E.   Roast

         F.   Poach/simmer

XI.     Fabrication:

         A.   Beef

         B.   Poultry

         C.   Shellfish

         D.   Fish

         E.   Pork

         F.   Lamb

XII.  Egg Cookery

         A.   Boil

         B.   Poach

         C.   Fry

         D.   Omelets

XIII.  Dressings: Emulsified and Non-Emulsified

         A.   Vinegars

         B.   Oils

         C.   Binders

         D.   Mustards

         E.   Mayonnaise

XIV.   Basic Sandwiches

         A.   Types

         B.   Preparation

         C.   Presentation techniques

XV.  Herbs & Spices

         A.   Herbs:

               1.   Basil

               2.   Cilantro

               3.   Thyme

               4.   Rosemary

               5.   Mint

               6.   Oregano

         B.   Spices

               1.   Nutmeg

               2.   Pepper

               3.   Cinnamon

               4.   Allspice

               5.   Cloves

               6.   Ginger

XVI.   Salad Greens

         A.   Washing and storage Types

               1.   Romaine

               2.   Bibb

               3.   Endive

               4.   Frisee

               5.   Oakleaf

         B.   Serving techniques

XVII.  Bakery and Pastry Vocabulary

         A.   Professional jargon

         B.   International lexicon

         C.   Ingredients

               1.   Flour

               2.   Sugar

               3.   Dairy and eggs

               4.   Leavening agents

               5.   Fats

               6.   Flavoring agents

         D.   Yeast Breads

               1.   10-stage process

               2.   History

               3.   Production for restaurant and catering service

         E.   Quick Breads

               1.   Muffin method

               2.   Biscuit method

               3.   Creaming method

               4.   Production for restaurant and catering service

         F.   Creams and Custards

               1.   Creme chantilly

               2.   Creme anglaise

               3.   Creme patisserie

               4.   Ice cream and sorbet

         G.   Doughs

               1.   Pate Sucree

               2.   Pate Brisee

               3.   Pate a Choux

               4.   Dacquoise

         H.   Cakes, Filling and Frostings

               1.   Cake mixing methods

                     a.   High fat

                     b.   Low fat

               2.   Fillings and frostings

                     a.   Buttercream

                     b.   Ganache

                     c.   Meringue

         I.    Cookies and Brownies

               1.   Bagged cookies

               2.   Bar cookies

               3.   Drop cookies

               4.   Wafer cookies

               5.   Refrigerated cookies

XVIII. Sauces

            A.   Mother Sauces

               1.   Espagnole

               2.   Veloute

               3.   Hollandaise

               4.   Tomato

               5.   Bechamel

         B.   Liaison

               1.  Thickening Agents:

               2.  Roux

                     a.   White

                     b.   Brown

               3.   Starches:

                     a.   Potato

                     b.   Rice

                     c.   Corn

                     d.   Arrowroot

                     e.   Flour

XIX.   Restaurant Operations

         A.   Concept Development

         B.   Location and Design

         C.   Menus

         D.   Budgeting

         E.   Staffing

         F.   Kitchen Equipment

         G.   Marketing, Sales, Promotion

         H.   Food Purchasing

XX.    Garden to Table

         A.   Plants in Desert Conditions

         B.   Plant Basics

         C.   Water

         D.   Pest Control

         E.   Natural Pollinators

         F.   Nutrition

CUL 199WK - Co-op Work: Culinary Arts

1. Demonstrate work principles, knowledge, and skills in real work situations.
2. Demonstrate competence and appropriate levels of accuracy in handling responsibility and work assignments.
3. Demonstrate self-confidence in handling real work assignments.
4. Employ communication skills in interactions with peers, supervisors, and/or clients.
5. Demonstrate responsibility on the job: report promptly, carry out expected duties without undue prompting, manage time effectively, and demonstrate energy and enthusiasm while on the job.
6. Discuss the range of opportunities, responsibilities, and requirements in the career field.

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.

         A.   Effects of removing animal based proteins from the diet

         B.   Practice of a vegetarian diet

         C.   Lacto vegetarianism

         D.   Pesco vegetarianism

         E.   Ovo vegetarian diet

II.       Preparing Lacto Vegetarian, Ovo Vegetarian, and Lacto-Ovo Vegetarian Meals

         A.   Cooking terms

         B.   Recipes, ingredients and function

         C.   Preparation tools, utensils and equipment

         D.   Food preparation       

III.      Pesco Vegetarianism

         A.   Terms of pesco vegetarian cooking

         B.   Effects of adding seafood to the diet

         C.   Preparation tools, utensils and equipment

         D.   Food preparation

IV.     Vegans: Who They Are and What They Eat

         A.   Defining the terms of a vegan lifestyle

         B.   Practices of a vegan diet

         C.   Essential ingredients required in our diet

         D.   Essential grains for the vegan diet

         E.   Nuts, seeds and soy

V.      How to Prepare a Vegan Meal

         A.   Defining cooking terms

         B.   Recipe ingredients and their functions

         C.   Preparation tools, utensils and equipment

         D.   Food preparation

VI.     Preparing a Vegan Menu with the Broadest Appeal

         A.   Menu Items

         B.   Recipe ingredients and function

         C.   Preparation tools, utensils and equipment

         D.   Preparing the menu

VII.    Gluten

         A.   Character and role of gluten in food

         B.   Effect of removing gluten from food.

         C.   Practice of a gluten free diet

VIII.    Preparing Familiar Food as Gluten Free

         A.   Defining cooking terms

         B.   Recipe ingredients and function

         C.   Preparation tools, utensils, and equipment

         D.   Food preparation

IX.     Preparing New Gluten Free Recipes

         A.   Defining cooking terms

         B.   Recipe ingredients and function

         C.   Preparation tools, utensils, and equipment

         D.   Food Preparation

X.      Preparing High Gluten Foods as Gluten Free

         A.   Define baking terms

         B.   Baking ingredients and function

         C.   Baking tools, utensils, and equipment

         D.   Preparation principles

CUL 260 - Pastry Arts II

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

Advanced theory and practice of operating a bakery or pastry shop in a hotel or restaurant kitchen. Includes planning, ordering, and scheduling for bakery production; safety and sanitation; and bakery and pastry vocabulary. Also includes advanced yeast breads; classic French pastries; ice cream and frozen desserts; pastry assembly; pastry garnishes; and complex plated desserts.

Prerequisite(s): CUL 160  
Corequisite(s): CUL 251  

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.

         A.   Quantity

         B.   Timeliness

         C.   Storage

         D.   Personnel

II.       Safety and Sanitation

         A.   Tools and equipment

         B.   Food storage

         C.   Food workers’ personal hygiene

III.      Bakery and Pastry Vocabulary

         A.   Value and use of terminology

         B.   Professional jargon

         C.   International lexicon

IV.     Advanced Yeast Breads

         A.   Danish pastry

         B.   Croissants

         C.   Brioche

         D.   Sourdough

V.      Classic French Pastries

         A.   Napoleons

         B.   St. Honore

         C.   Paris-Breast

         D.   Soufflés

         E.   Charlottes

         F.   Petit Fours

VI.     Ice Cream and Frozen Desserts

         A.   Ice cream

         B.   Sorbet

         C.   Sherbet

         D.   Semifreddo

VII.    Assembling Pastries

         A.   Use of prepared dough, creams, custards, and cakes

         B.   Selecting pastry components

               1.   Color

               2.   Flavor

               3.   Texture

               4.   Availability

         C.   Assembly skills

VIII.    Pastry Garnishes

         A.   Advanced piping techniques

         B.   Tempered chocolate decorations

         C.   Poured and spun sugar

IX.     Complex Plated Desserts

         A.   Dessert sauces

               1.   Preparation

               2.   Use in decoration

         B.   Chocolate garnishes

         C.   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

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

The capstone experience for the Culinary Arts Associate of Applied Science. Includes preparation of a final 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.

Prerequisite(s): CUL 105  , CUL 140  , CUL 130 , CUL 150 , CUL 160 , CUL 174 , CUL 180 , CUL 185  , CUL 189  , CUL 251 , and CUL 256 .
Information: Course activities may take place in a simulated work setting.

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.

I.       Basic Knife Cuts

         A.   Brunoise

         B.   Dice

         C.   Julienne

         D.   Batonnet

         E.   Roll Cut

         F.   Chiffonade

         G.   Bias

II.       Creating a Safe Food Service Environment:

         A.   Occupational safety hazards

         B.   Food-borne Illnesses

         C.   Potential hazards

         D.   Cross contamination

         E.   Food service worker personal habits

         F.   Managerial and supervisory responsibilities

III.      Hazard Analysis Critical Control Points (HACCP): A Food Protection System

         A.   Introduction to the HACCP system

         B.   Hazards

         C.   Analysis

         D.   Critical control points

         E.   Time and temperature charting

IV.     Sanitation in the Purchasing, Receiving and Storage of Food

         A.   Food suppliers

         B.   Receiving fresh foods

         C.   Receiving processed foods

         D.   Storing food and supplies

V.      Sanitation in the Preparation and Service of Food

         A.   Time and temperature principles

         B.   Thawing food

         C.   Preparing food

         D.   Cooking food

               1.   Cooking temperatures for meat

               2.   Holding temperatures

               3.   Preventing cross-contamination

         E.   Transporting food

         F.   Using leftover food

VI.     The Menu

         A.   Elements

         B.   Design

VII.    Principles of Cooking

         A.   Heat transfer

         B.   Cooking media

         C.   Cooking methods

               1.   Dry heat

               2.   Moist heat

               3.   Combination

VIII.    Tools and Equipment

         A.   Hand tools

               1.   Identification and selection

               2.   Use and maintenance

         B.   Heavy Equipment

               1.   Identification and selection

               2.   Use and maintenance

IX.     Knives and Knife Skills

         A.   Selecting and storing

         B.   Sharpening and Straightening Blade with “Steel”

         C.   Classic cuts

X.      Cooking Techniques:

         A.   Sauté/sweat

         B.   Braise

         C.   Grill

         D.   Broil

         E.   Roast

         F.   Poach/simmer

         G.   Deep Fat Fry

XI.     Fabrication:

         A.   Beef

         B.   Poultry

         C.   Shellfish

         D.   Fish

         E.   Pork

         F.   Lamb

XII.  Egg Cookery

         A.   Boil

         B.   Poach

         C.   Fry

         D.   Omelets

XIII.  Dressings: Emulsified and Non-Emulsified

         A.   Vinegars

         B.   Oils

         C.   Binders

         D.   Mustards

         E.   Mayonnaise

XIV.   Basic Sandwiches

         A.   Types

         B.   Preparation

         C.   Presentation techniques

XV.  Herbs & Spices

         A.   Herbs:

               1.   Basil

               2.   Cilantro

               3.   Thyme

               4.   Rosemary

               5.   Mint

               6.   Oregano

         B.   Spices

               1.   Nutmeg

               2.   Pepper

               3.   Cinnamon

               4.   Allspice

               5.   Cloves

               6.   Ginger

XVI.   Salad Greens

         A.   Washing and storage Types

               1.   Romaine

               2.   Bibb

               3.   Endive

               4.   Frisee

               5.   Oakleaf

         B.   Serving techniques

XVII.  Bakery and Pastry Vocabulary

         A.   Professional jargon

         B.   International lexicon

         C.   Ingredients

               1.   Flour

               2.   Sugar

               3.   Dairy and eggs

               4.   Leavening agents

               5.   Fats

               6.   Flavoring agents

         D.   Yeast Breads

               1.   10-stage process

               2.   History

               3.   Production for restaurant and catering service

         E.   Quick Breads

               1.   Muffin method

               2.   Biscuit method

               3.   Creaming method

               4.   Production for restaurant and catering service

         F.   Creams and Custards

               1.   Crème Chantilly

               2.   Crème anglaise

               3.   Crème patisserie

               4.   Ice cream and sorbet

         G.   Dough’s

               1.   Pate Sucree

               2.   Pate Brisee

               3.   Pate a Choux

               4.   Dacquoise

         H.   Cakes, Filling and Frostings

               1.   Cake mixing methods

                     a.   High fat

                     b.   Low fat

               2.   Fillings and frostings

                     a.   Buttercream

                     b.   Ganache

                     c.   Meringue

         I.    Cookies and Brownies

               1.   Bagged cookies

               2.   Bar cookies

               3.   Drop cookies

               4.   Wafer cookies

               5.   Refrigerated cookies

XVIII. Sauces

            A.   Mother Sauces

               1.   Espagnole

               2.   Veloute

               3.   Hollandaise

               4.   Tomato

               5.   Bechamel

         B.   Liaison

               1.  Thickening Agents:

               2.  Roux

                     a.   White

                     b.   Brown

               3.   Starches:

                     a.   Potato

                     b.   Rice

                     c.   Corn

                     d.   Arrowroot

                     e.   Flour

XIX.   Restaurant Operations 

         A.   Concept Development

         B.   Location and Design

         C.   Menus

         D.   Budgeting

         E.   Staffing

         F.   Kitchen Equipment

         G.   Marketing, Sales, Promotion

         H.   Food Purchasing

XX.    Garden to Table  

         A.   Plants in Desert Conditions

         B.   Plant Basics

         C.   Water

         D.   Pest Control

         E.   Natural Pollinators

         F.   Nutrition

XXI.   Special Diets

         A.   Gluten-free

         B.   Vegetarian

         C.   Vegan

XXII.  International Cuisine

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

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

Continuation of DNC 150 . Includes ballet techniques at the intermediate level, terminology, barre, floor work, standing and center floor work, locomotor work, elements, and developing the craft.

Prerequisite(s): DNC 150  
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 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

B.     Positions of the feet

C.     Positions of the arms

1. Positions of the torso
2. Foot and leg articulation
3. Balance
4. Stretching

1. Floor Work

1. Flexibility techniques
   1. Various types of stretches
   2. Theories of stretching
2. Floor positions
3. Strength concepts

1. 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

1. Adagio – slow work
2. Turns

1. Locomotor Work
   1. Allegro – fast work
   2. Intermediate combinations
      1. Space awareness
      2. Time awareness
      3. Energy awareness
2. Intermediate traveling movements
3. Intermediate aerial (jumping, leaping) movements
4. Elements

1. Energy
2. Time
3. Space

1. 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 167 - Modern Dance II

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

Continuation of DNC 166 . Includes development of intermediate skills for modern dance, class protocol, warm-up, floor work, standing and centering floor work, locomotor work, elements, and developing the craft.

Prerequisite(s): DNC 166  
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.

2.     Apply basic modern 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 modern 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.

6.     Perform modern movement in an expressive manner at an intermediate level.

A.    Concepts

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

        B.    Class Decorum

II.     Warm-Up

        A.    Placement and centering

        B.    Anatomy and physiology of a proper warm-up

III.    Floor Work

        A.    Flexibility techniques

               1.   Various types of stretches

               2.   Theories of stretching

        B.    Floor positions

        C.    Floor Isolations

        D.    Upper body designs

        E.    Strength concepts

IV.   Standing and Center Floor Work

        A.    Placement and centering

        B.    Positions of the feet

        C.    Positions of the arms

        D.    Torso work

        E.    Leg and footwork

        F.     Axial work

        G.    Isolations

        H.    Turns

V.     Intermediate Locomotor Work

        A.    Movements

        B.    Combinations

        C.    Traveling movements

        D.    Aerial (jumping, leaping) movements

VI.    Elements

        A.    Energy

        B.    Space

        C.    Time

VII.  Developing the Craft

        A.     Dynamics

        B.     Stage directions

        C.     Basic performance skills

                 1.     Focus

                 2.     Style

DNC 168 - Modern Dance III

1. Demonstrate correct placement and alignment for modern dance at a more advanced level.
2. Apply complex modern 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 modern dance a more the advanced level.
4. Perform complex locomotor and axial movements in the center and across the floor at the advanced level.
5. Practice the elements of dance: space, time, and energy.
6. Perform modern movement in an expressive manner 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

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. Floor positions
3. Floor isolations
4. Upper body designs
5. 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. Turns

1. Advanced Locomotor Work

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

1. Elements
   1. Energy
   2. Space
   3. Time
2. 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 175 - Hip Hop Dance II

2.00 Credits, 3.00 Contact Hours
1.00 lecture periods 2 lab periods

Continuation of DNC 174  .  Includes development of intermediate skills for hip hop dance, class protocol, warm-up, floor work, standing and centering floor work, locomotor work, elements, and developing the craft.

Prerequisite(s): DNC 174  
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.

2.     Apply basic hip hop dance technique, theories, styles, and history at the intermediate level.

3.     Utilize the theory of the body’s relationship to gravity and the center of gravity used in hip hop 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.

6.     Perform modern movement in an expressive manner at an intermediate level.

I.      Class Protocol

A.    Concepts

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

        B.    Class Decorum

II.     Warm-Up

        A.    Placement and centering

        B.    Anatomy and physiology of a proper warm-up

III.    Floor Work

        A.    Flexibility techniques

               1.   Various types of stretches

               2.   Theories of stretching

        B.    Floor positions

        C.    Floor Isolations

        D.    Upper body designs

        E.    Strength concepts

IV.   Standing and Center Floor Work

        A.    Placement and centering

        B.    Positions of the feet

        C.    Positions of the arms

        D.    Torso work

        E.    Leg and footwork

        F.     Axial work

        G.    Isolations

        H.    Turns

V.     Intermediate Locomotor Work

        A.    Movements

        B.    Combinations

        C.    Traveling movements

        D.    Aerial (jumping, leaping) movements

VI.    Elements

        A.    Energy

        B.    Space

        C.    Time

VII.  Developing the Craft

        A.     Dynamics

        B.     Stage directions

        C.     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          

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 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. Beginning 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 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

3 Credits, 6 Contact Hours
0 lecture periods 6 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, choreographic review; costuming, make-up, sets, and props; publicity, and analysis of the concert.

Prerequisite(s): DNC 150  or DNC 166  or DNC 219 .
Information: Consent of instructor is required before enrolling in this course. May be taken two times for a maximum of six credit hours. If this course is repeated, see a financial aid or Veteran’s Affairs advisor to determine funding eligibility as appropriate.

1. Describe the rehearsal/performance process used in professional settings.
2. Describe the performer’s responsibilities in a professional setting.
3. Demonstrate performance skills.
4. Demonstrate, retain, and perform choreography for a dance concert.
5. Discuss and demonstrate choreographic review.
6. Explore dance costuming, use of makeup, sets, and props.
7. Create PSA’s (public service announcements), press releases, photo shoots, television ads, posters and flyers, and other publicity.
8. Analyze concert performance and choreography.

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
   1. Performance

1. Call
2. Preparation
3. Mental focus
4. Projection

1. Professional image
2. Strike
   1. Responsibilities of a Choreographer During Rehearsal
      1. Attendance
      2. Preparation
      3. Costuming
   2. Performance Skills
   3. Choreographic Review
      1. Elements of choreographic review
      2. Choreographer’s responsibilities with choreographic review
      3. Class responsibilities with choreographic review
   4. Costuming, Make-Up, Sets, and Props
      1. Costuming for dance
      2. Make-up
      3. Sets
      4. Props
      5. Special effects
   5. Publicity
      1. Public Service Announcements (PSA’s)
      2. Press releases
      3. Photo shoots
      4. Television ads
      5. Posters and flyers
      6. Other
   6. Analysis of the Concert
      1. Production process
      2. Concert process
      3. Performance process
      4. Choreography process

DNC 296 - Independent Studies in Dance

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. 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. Radioluscent and radiopaque images
   2. Alveolor 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 uses of extraoral film
   3. Lateral jaw survey
   4. Tempromandibular articulation survey
   5. Cephalometric radiography
   6. Panoramic radiography
   7. Other imaging systems

DAE 163LC - Oral Radiography Clinical 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 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. Radioluscent and radiopaque images
   2. Alveolor 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 uses of extraoral film
   3. Lateral jaw survey
   4. Tempromandibular articulation survey
   5. Cephalometric radiography
   6. Panoramic radiography
   7. Other imaging systems

DAE 164 - Dental Materials

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 manage infection hazard control protocol consistent with published professional guidelines.
4. Define and explain state and federal dental laws and regulations.
5. Demonstrate knowledge of properties, usage, and manipulation of dental materials. 

1. Introduction to Dental Materials
   1. American Dental Association (ADA) specifications
   2. Properties of matter
   3. Physical and chemical properties required for dental materials
   4. Precautions
      1. Handling materials
      2. Hazardous substances
      3. Occupational Safety and Health Administration (OSHA) regulations
   5. Safe use of laboratory equipment
2. 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
      1. Esthetic
      2. Amalgam
      3. Finish and polish esthetic and amalgam restorations
3. 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
4. Impression Materials
   1. Types of impression materials
   2. Types of impression trays
   3. Agar hydrocolloid (reversible hydrocolloid)
   4. Rubber impression materials and elastomers
   5. Alginate
   6. Bite registration
   7. Disinfection of impressions
5. Gypsum Products
   1. Classification and uses of gypsum products
   2. Composition and manufacture
   3. Variables
   4. Manipulation
   5. Construction of model, cast, or die
   6. Model trimming
   7. Articulation
6. Miscellaneous Dental Materials
   1. Uses of resins and acrylic
   2. Waxes
   3. Dental ceramics and porcelain
   4. Polishing and cleaning agents
   5. Periodontal dressings
7. Gold, Non-Precious Alloys and Casting of Metals
   1. Gold foil
   2. Gold casting alloys
   3. Wrought metals
   4. Dental implant materials
   5. Electroplating

DAE 164LB - Dental Materials 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 manage infection hazard control protocol consistent with published professional guidelines.
4. Define and explain state and federal dental laws and regulations.
5. Demonstrate knowledge of properties, usage, and manipulation of dental materials. 

1. Introduction to Dental Materials
   1. American Dental Association (ADA) specifications
   2. Properties of matter
   3. Physical and chemical properties required for dental materials
   4. Precautions
      1. Handling materials
      2. Hazardous substances
      3. Occupational Safety and Health Administration (OSHA) regulations
   5. Safe use of laboratory equipment
2. 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
      1. Esthetic
      2. Amalgam
      3. Finish and polish esthetic and amalgam restorations
3. 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
4. Impression Materials
   1. Types of impression materials
   2. Types of impression trays
   3. Agar hydrocolloid (reversible hydrocolloid)
   4. Rubber impression materials and elastomers
   5. Alginate
   6. Bite registration
   7. Disinfection of impressions
5. Gypsum Products
   1. Classification and uses of gypsum products
   2. Composition and manufacture
   3. Variables
   4. Manipulation
   5. Construction of model, cast, or die
   6. Model trimming
   7. Articulation
6. Miscellaneous Dental Materials
   1. Uses of resins and acrylic
   2. Waxes
   3. Dental ceramics and porcelain
   4. Polishing and cleaning agents
   5. Periodontal dressings
7. Gold, Non-Precious Alloys and Casting of Metals
   1. Gold foil
   2. Gold casting alloys
   3. Wrought metals
   4. Dental implant materials
   5. Electroplating

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 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. State, identify and demonstrate the principles and methods of radiation production and safety. 
2. Interpret and identify normal and abnormal pathological conditions and radiographic anatomical landmarks visible on dental radiographs.
3. Complete a variety of radiographs on mannequins and patients. 

1. Identify the important people and events in the history of radiography.
2. State the principles of radiation production.
3. Identify and demonstrate 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. Evaluate radiographic quality.
14. Complete a variety of radiographs on mannequin and patients.
15. 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. Radioluscent and radiopaque images
   2. Alveolor 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. Tempromandibular articulation survey
   5. Cephalometric radiography
   6. Panoramic radiography
   7. Other imaging systems

DHE 116LC - Oral Radiography Clinical

1. State, identify and demonstrate the principles and methods of radiation production and safety. 
2. Interpret and identify normal and abnormal pathological conditions and radiographic anatomical landmarks visible on dental radiographs.
3. Complete a variety of radiographs on mannequins and patients. 

1. Identify the important people and events in the history of radiography.
2. State the principles of radiation production.
3. Identify and demonstrate 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. Evaluate radiographic quality.
13. Complete a variety of radiographs on mannequin and patients.
14. 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. Radioluscent and radiopaque images
   2. Alveolor 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

1. Exposure Techniques
   1. Criteria for intraoral radiographs
   2. Horizontal and vertical angulation
2. Principles of bisecting and paralleling techniques
   1. The periapical examination
   2. Fundamentals of interproximal radiography
   3. Radiography for children
   4. Patient management
   5. Infection control
   6. Evaluation of radiographic quality
   7. Digital radiography
3. Principles of Supplementary Film
   1. Occlusal surveys
   2. Types of use of extraoral film
   3. Lateral jaw survey
   4. Tempromandibular 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

DHE 122 - Pharmacology

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

Introduction to the theory of pharmacology as it relates to dentistry. Includes drug action and handling, prescription writing, autonomic drugs, non-opioid analgesics, anti-infective agents, anti-fungal and anti-viral agents, anti-anxiety agents, cardiovascular agents, and anti-convulsant agents. Also includes psychotherapeutic agents, antacids and antihistamines, adreno cortico steroid agents, anti-neoplastic agents, and respiratory and gastrointestinal medications, emergency medications, and drug interactions and drug abuse.

Prerequisite(s): DHE 101 , DHE 101LC , DHE 104 , DHE 104LB , DHE 107 , DHE 112 , DHE 116 , and DHE 116LC  
Corequisite(s): DHE 119 , DHE 120 ,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. Describe the basic principles of pharmacology, the sources of drug production, and the agencies who regulate drug dispensaries.
2. Analyze commonly prescribe dental drugs including therapeutic use, mechanism of action, pharmacokinetics, pharmacologic effects, adverse reactions, contrainindications, and patient education.
3. Demonstrate the components of prescription writing.
4. Describe the pharmacokinetics, conditions, and applications of analgesics in dental hygiene care.
5. Compare and contrast the affinity, potency, and efficacy of the following drug classes: autonomic drugs; anti-infective agents; cardiovascular agents; psychotherapeutic agents; hormones, anti-neoplastic agents; respiratory and gastrointestinal medications; anti-anxiety agents; and emergency medications.

1. Introduction, Sources, and Regulatory Agencies

1. Terminology
2. Printed sources
3. Computer sources
4. Online sources
5. Regulation and classification of drugs
6.    Labeling requirements
7. Black box warning

1. Drug Action and Handling and Adverse Reactions

1. Routes of drug administration
2. Pharmacodynamics
3. Drug effects
4. Drug interactions
5. Bioequivalence and bioavailability

1. Prescription Writing

1. Goals of prescription writing
2. Units of measurement
3. Latin abbreviations
4. Safety of prescription pads
5. Patient adherence
6. Reduction of medication errors
7. Prescribing for children
8. Safety in pregnancy

1. Autonomic Drugs

1. Nervous system
2. Neurotransmitters
3. Sympathomimetic drugs
4. Adrenergic agonists
5. Adrenergic receptor antagonists
6. Cholinergic transmission

1. Non-Opioid Analgesics

1. Neurophysiology of pain
2. Drug therapy for dental pain
3. Non-narcotic analgesics
4. Non-steroidal anti-inflammation drugs
5. Opioid analgesics
6.    Substance abuse and dependency

1. Anti-Infective Agents

1. Antimicrobial agents
2. Bactericidal antibiotics
3. Bacteriostatic antibiotics
4. Miscellaneous antibiotics
5. Prevention of infective endocarditis
6. Antibacterial agents: topical
7. Controlled-release drug delivery

1. Anti-Fungal and Anti-Viral Agents

1. Herpes simplex
2. Antiretroviral agents
3. Antifungal agents

1. Anti-Anxiety Agents

1. Benzodiazepines
2. Barbiturates
3. Nonbarbiturates
4. Nitrous oxide
5. Narcotics
6. General anesthesia

1. Cardiovascular Agents

1. Hypertension
2. Angina pectoris
3. Heart failure
4. Arrythmias

1. Anti-Convulsant Agents
2. Psychotherapeutic Agents

1. Antipsychotic drugs
2. Mood disorders
3. Anxiolytics
4. Sedative/hypnotic drugs

1. Antacids and Antihistamines
2. Adreno Cortico Steroid Agents
3. Other Hormones
4. Anti-Neoplastic and Immunosuppressant Agents

1. Actions
2. Treatment
3. Adverse side effects
4. Limitations to dental treatment
5. Chemotherapy

1. Respiratory and Gastrointestinal Medications

1. Lung anatomy
2. Asthma
3. Cold
4. Cough
5. Peptic ulcer
6. Irritable bowel syndrome
7. Nausea and vomiting
8. Constipation
9. Diarrhea
10. Inflammatory bowel disease

1. Emergency Medications

1. Preparation of dental staff
2. Basic life support
3. Emergency medical kit and equipment

1. Drug Interactions and Drug Abuse

DHE 132 - Dental Materials

1. Demonstrate proper use of Personal Protective Equipment (PPE), Occupational Safety and Health Administration (OSHA) standards, Globally Harmonized System (GHS),  and manufacturer’s’ Safety Data Sheets (SDS).
2. Compare and contrast different dental restorative materials and their biocompatibility significance.
3. Explain the importance of the study of dental materials.
4. Identify, synthesize, and evaluate dental materials in radiographic imagery.
5. Demonstrate effective communication skills using verbal, non-verbal, and written forms.
6. 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 waves, cements, preventive sealants, and restorative materials.
4. Prepare materials to make occlusal registration for articulating study casts.
5. Prepare, box, and pour elastic, plastic, and rigid impression materials.
6. Prepare and pour dentulous and endentulous study casts using gypsum products.
7. Construct individualized custom trays 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. Properties of matter
   3. Physical and chemical properties required for dental materials
   4. Precautions
      1. Handling materials
      2. Hazardous substances
      3. Occupational Safety and Health Administration (OSHA) regulations
   5. Safe use of laboratory equipment
2. 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
      1. Esthetic
      2. Amalgam
      3. Finish and polish  esthetic and amalgam restorations
3. 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
4. Impression Materials
   1. Types of impression materials
   2. Types of impression trays
   3. Agar hydrocolloid (reversible hydrocolloid)
   4. Rubber impression materials and elastomers
   5. Alginate
   6. Bite registration
   7. Disinfection of impressions
5. 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
6. Miscellaneous Dental Materials
   1. Uses of resins and acrylic
   2. Waxes
   3. Dental ceramics and porcelain
   4. Polishing and cleaning agents
   5. Periodontal dressings
7. Gold, Non-Precious Alloys, and Casting of Metals
   1. Gold foil
   2. Gold casting alloys
   3. Wrought metals
   4. Dental implant materials

DHE 132LB - Dental Materials Lab

1. Demonstrate proper use of Personal Protective Equipment (PPE), Occupational Safety and Health Administration (OSHA) standards, Globally Harmonized System (GHS),  and manufacturer’s’ Safety Data Sheets (SDS).
2. Compare and contrast different dental restorative materials and their biocompatibility significance.
3. Explain the importance of the study of dental materials.
4. Identify, synthesize, and evaluate dental materials in radiographic imagery.
5. Demonstrate effective communication skills using verbal, non-verbal, and written forms.
6. 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 waves, cements, preventive sealants, and restorative materials.
4. Prepare materials to make occlusal registration for articulating study casts.
5. Prepare, box, and pour elastic, plastic, and rigid impression materials.
6. Prepare and pour dentulous and endentulous study casts using gypsum products.
7. Construct individualized custom trays 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. Properties of matter
   3. Physical and chemical properties required for dental materials
   4. Precautions
      1. Handling materials
      2. Hazardous substances
      3. Occupational Safety and Health Administration (OSHA) regulations
   5. Safe use of laboratory equipment
2. 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
      1. Esthetic
      2. Amalgam
      3. Finish and polish esthetic and amalgam restorations
3. 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
4. Impression Materials
   1. Types of impression materials
   2. Types of impression trays
   3. Agar hydrocolloid (reversible hydrocolloid)
   4. Rubber impression materials and elastomers
   5. Alginate
   6. Bite registration
   7. Disinfection of impressions
5. 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
6. Miscellaneous Dental Materials
   1. Uses of resins and acrylic
   2. Waves
   3. Dental ceramics and porcelain
   4. Polishing and cleaning agents
   5. Periodontal dressings
7. Gold, Non-Precious Alloys, and Casting of Metals
   1. Gold foil
   2. Gold casting alloys
   3. Wrought metals
   4. Dental implant materials

DHE 150 - Dental Hygiene II

1. Demonstrate professional and ethical behavior in patient care.
2. Apply asepsis protocol of recommended clinical guidelines for infection control and hazard management prior, during and after the provision of dental hygiene services.
3. Demonstrate proper body mechanics techniques for optimal operator and patient comfort.
4. Identify appropriate instruments for patients with varying dental needs.
5. Assess patient’s needs for preventive, educational and therapeutic dental hygiene clinical services and interpret dental radiographs for dental disease.
6. Describe evidence-based decision making principles and clinical reasoning to patient care plans.
7. Integrate, synthesize, and evaluate oral health services of diverse patient population groups through community service learning activities.
8. Apply knowledge of powered instruments, application of dental sealants, practice of medical emergency procedures, and computer applications and record documentation to effectively manage patient care.

1. Instrument Review
2. Evidence Based Decision Making and Treatment Planning
3. Medical Emergency Management Review
4. Introduction to Special Needs Patients
5. Powered Instruments
   1. Ultrasonic
   2. Piezo
   3. Sonic
6. Air Powder Polishing and Stain Removal
7. Care of Dental Prosthesis
8. Instrumentation and Alternate Fulcrums
9. Tobacco Cessation
10. Subgingival Irrigation
11. Antimicrobials
12. Dental Implant Instruments
13. Case Studies
14. Table Clinics
15. Laboratory Procedures
    1. Air-jet polisher
    2. Assembly monitoring of sterilizers
    3. Biologic monitoring of sterilizers
    4. Desensitizing agents
    5. Cleaning of removal partials/dentures
    6. Implant instrument identification
    7. Intra-oral camera armentarium
    8. Subgingival irrigation techniques – antimicrobials
    9. Instrument sharpening
    10. Ultrasonics
    11. Ultrasonic and piezo powered instruments
    12. Diagnodent
    13. VELscope
    14. Midwest Caries ID pen
    15. Caries risk assessment

DHE 150LB - Dental Hygiene II Lab

1. Demonstrate professional and ethical behavior in patient care.
2. Apply asepsis protocol of recommended clinical guidelines for infection control and hazard management prior, during and after the provision of dental hygiene services.
3. Demonstrate proper body mechanics techniques for optimal operator and patient comfort.
4. Identify appropriate instruments for patients with varying dental needs.
5. Assess patient’s needs for preventive, educational and therapeutic dental hygiene clinical services and interpret dental radiographs for dental disease.
6. Describe evidence-based decision making principles and clinical reasoning to patient care plans.
7. Integrate, synthesize, and evaluate oral health services of diverse patient population groups through community service learning activities.
8. Apply knowledge of powered instruments, application of dental sealants, practice of medical emergency procedures, and computer applications and record documentation to effectively manage patient care.

1. Instrument Review
2. Evidence Based Decision Making and Treatment Planning
3. Medical Emergency Management Review
4. Introduction to Special Needs Patients
5. Powered Instruments
   1. Ultrasonic
   2. Piezo
   3. Sonic
6. Air Powder Polishing and Stain Removal
7. Care of Dental Prosthesis
8. Instrumentation and Alternate Fulcrums
9. Tobacco Cessation
10. Subgingival Irrigation
11. Antimicrobials
12. Dental Implant Instruments
13. Case Studies
14. Table Clinics
15. Laboratory Procedures
    1. Air-jet polisher
    2. Assembly monitoring of sterilizers
    3. Biologic monitoring of sterilizers
    4. Desensitizing agents
    5. Cleaning of removal partials/dentures
    6. Implant instrument identification
    7. Intra-oral camera armentarium
    8. Subgingival irrigation techniques – antimicrobials
    9. Instrument sharpening
    10. Ultrasonics
    11. Ultrasonic and piezo powered instruments
    12. Diagnodent
    13. VELscope
    14. Midwest Caries ID pen
    15. Caries risk assessment

DHE 150LC - Dental Hygiene II Clinical

1. Demonstrate professional and ethical behavior in patient care.
2. Apply asepsis protocol of recommended clinical guidelines for infection control and hazard management prior, during and after the provision of dental hygiene services.
3. Demonstrate proper body mechanics techniques for optimal operator and patient comfort.
4. Identify appropriate instruments for patients with varying dental needs.
5. Assess patient’s needs for preventive, educational and therapeutic dental hygiene clinical services and interpret dental radiographs for dental disease.
6. Describe evidence-based decision making principles and clinical reasoning to patient care plans.
7. Integrate, synthesize, and evaluate oral health services of diverse patient population groups through community service learning activities.
8. Apply knowledge of powered instruments, application of dental sealants, practice of medical emergency procedures, and computer applications and record documentation to effectively manage patient care.

1. Instrument Review
2. Evidence Based Decision Making and Treatment Planning
3. Medical Emergency Management Review
4. Introduction to Special Needs Patients
5. Powered Instruments
   1. Ultrasonic
   2. Piezo
   3. Sonic
6. Air Powder Polishing and Stain Removal
7. Care of Dental Prosthesis
8. Instrumentation and Alternate Fulcrums
9. Tobacco Cessation
10. Subgingival Irrigation
11. Antimicrobials
12. Dental Implant Instruments
13. Case Studies
14. Table Clinics
15. Laboratory Procedures
    1. Air-jet polisher
    2. Assembly monitoring of sterilizers
    3. Biologic monitoring of sterilizers
    4. Desensitizing agents
    5. Cleaning of removal partials/dentures
    6. Implant instrument identification
    7. Intra-oral camera armentarium
    8. Subgingival irrigation techniques – antimicrobials
    9. Instrument sharpening
    10. Ultrasonics
    11. Ultrasonic and piezo powered instruments
    12. Diagnodent
    13. VELscope
    14. Midwest Caries ID pen
    15. Caries risk assessment

DHE 160LC - Clinical Skills Enhancement I

1. Utilize effective remediation clinical skills which may include but are not limited to:

1. Speed of care
2. Sequencing of care delivery
3. Prioritization of care delivery/time management
4. Skill refinement
5. Documentation
6. Data collection
7. Patient safety
8. Organization
9. Communication

1. Perform and participate in the assessment portion of the course with supervising faculty.
2. Develop an educational plan with dental hygiene faculty based upon student’s identified clinical deficiencies.
3. Develop an individualized clinical remediation plan.
4. Measure his or her success in the areas of deficiencies

1. Education Plan by Dental Hygiene Faculty Based on Student’s Clinical Deficiencies

1. Assess student development
2. Discuss skill development concerns with student
3. Ascertain  student interest in pursuing individualized instruction

1. Development of Individualized Clinical Remediation Plan

1. Create clinical instruction plan to address student deficiencies
2. One-on-one clinical instruction with monitoring of progress and student feedback

1. Assessment

1. Student improvement and discussion with student
2. Monitoring of student success in skill recovery

DHE 196 - Independent Studies in Dental Hygiene

DHE 208 - Pain and Anxiety Control for Dental Hygiene

1. Describe and apply principles and techniques to manage pain control, pain/impulse conduction related to nerve anatomy and physiology along with possible interactions with other medications or health conditions.
2. Describe the pharmacological properties, actions, considerations and contraindications to local anesthetic agents, vasoconstrictors, and nitrous oxide.
3. Determine the appropriate pain control armamentarium, agents and techniques needed to ensure patient safety and comfort during the administration of local anesthesia and nitrous oxide – oxygen analgesia according to legal and ethical standards.
4. Demonstrate competence in administering selected local anesthetic injections and nitrous oxide – oxygen analgesia.

1. Describe the need for pain control and explain pain/impulse conduction related to nerve anatomy and physiology.
2. Describe the pharmacological properties, actions, considerations and contraindications to local anesthetic agents, vasoconstrictors, and nitrous oxide.
3. Assess the client’s medico-dental history as it relates to choice of technique and agents used in the administration of local anesthetics and nitrous oxide – oxygen analgesia.
4. Determine the appropriate pain control armamentarium, agents and techniques needed to ensure patient safety and comfort during the administration of local anesthesia and nitrous oxide – oxygen analgesia.
5. Apply principles, techniques, and determine ways to prevent and manage potential emergency situations and any possible interactions with other medications or health conditions associated with dental anesthetics and nitrous oxide.
6. Demonstrate competence in administering selected local anesthetic injections and nitrous oxide – oxygen analgesia.
7. Practice pain control techniques according to legal and ethical standards.
8. Apply highest standards of infection control and safety to protect the client and operator.
9. Plan, present, and receive client consent for an individualized dental hygiene treatment plan, based upon the assessment data and medical history, for the anesthesia patient, including referral to appropriate health care professionals.
10. Describe the limitations and indications for local inhalation anesthesia.
11. Describe the related aspects of nitrous oxide oxygen to respiratory physiology.
12. List the components, equipment and functions for a nitrous oxide delivery system and a scavenger system.
13. Demonstrate the use and maintenance of nitrous oxide delivery system equipment.
14. Explain the need for oxygen and describe how to administer it.
15. Review clinic protocols for medical emergency procedures.

1. Introduction to Pain and Anxiety Control
2. Pharmacology, Neurophysiology, and Local Anesthetic Agents
   1. Pharmacology of local anesthetics and vasoconstrictors
   2. Neurophysiology/how local anesthetics work
   3. Topical and local anesthetics used in dentistry
   4. Selecting a local anesthetic agent
   5. Calculating amounts of local anesthetics/vasoconstrictors
3. Nitrous Oxide and Oxygen Analgesia
   1. National Institute for Occupational Safety and Health (NIOSH) update and steps for prevention
   2. Signs and symptoms of nitrous oxide and oxygen analgesia
   3. Management of nitrous oxide and oxygen analgesia complications
4. Health History and Complications
   1. Health history evaluation
   2. Drug interactions
   3. Local and systemic complications
5. Treatment
   1. Treatment planning for local anesthesia
   2. Ethical and legal considerations
6. Laboratory Practice on Student Partners
   1. Posterior superior alveolar
   2. Middle superior alveolar
   3. Anterior superior alveolar
   4. Greater palatine
   5. Nasopalatine
   6. Inferior alveolar
   7. Lingual
   8. Mental
   9.       Long buccal
   10. Infraorbital
   11. Gow-Gates
   12. Second division
   13. Akinosi
   14. Intramuscular
   15. Nitrous oxide and oxygen analgesia
7. Emergency Procedures
8. Head and Neck Anatomy

DHE 208LC - Pain and Anxiety Control for Dental Hygiene Clinical

1. Describe and apply principles and techniques to manage pain control, pain/impulse conduction related to nerve anatomy and physiology along with possible interactions with other medications or health conditions.
2. Describe the pharmacological properties, actions, considerations and contraindications to local anesthetic agents, vasoconstrictors, and nitrous oxide.
3. Determine the appropriate pain control armamentarium, agents and techniques needed to ensure patient safety and comfort during the administration of local anesthesia and nitrous oxide – oxygen analgesia according to legal and ethical standards.
4. Demonstrate competence in administering selected local anesthetic injections and nitrous oxide – oxygen analgesia.

1. Describe the need for pain control and explain pain/impulse conduction related to nerve anatomy and physiology.
2. Describe the pharmacological properties, actions, considerations and contraindications to local anesthetic agents, vasoconstrictors, and nitrous oxide.
3. Assess the client’s medico-dental history as it relates to choice of technique and agents used in the administration of local anesthetics and nitrous oxide – oxygen analgesia.
4. Determine the appropriate pain control armamentarium, agents and techniques needed to ensure patient safety and comfort during the administration of local anesthesia and nitrous oxide – oxygen analgesia.
5. Apply principles, techniques, and determine ways to prevent and manage potential emergency situations and any possible interactions with other medications or health conditions associated with dental anesthetics and nitrous oxide.
6. Demonstrate competence in administering selected local anesthetic injections and nitrous oxide – oxygen analgesia.
7. Practice pain control techniques according to legal and ethical standards.
8. Apply highest standards of infection control and safety to protect the client and operator.
9. Plan, present, and receive client consent for an individualized dental hygiene treatment plan, based upon the assessment data and medical history, for the anesthesia patient, including referral to appropriate health care professionals.
10. Describe the limitations and indications for local inhalation anesthesia.
11. Describe the related aspects of nitrous oxide oxygen to respiratory physiology.
12. List the components, equipment and functions for a nitrous oxide delivery system and a scavenger system.
13. Demonstrate the use and maintenance of nitrous oxide delivery system equipment.
14. Explain the need for oxygen and describe how to administer it.
15. Review clinic protocols for medical emergency procedures.

1. Introduction to Pain and Anxiety Control
2. Pharmacology, Neurophysiology, and Local Anesthetic Agents
   1. Pharmacology of local anesthetics and vasoconstrictors
   2. Neurophysiology/how local anesthetics work
   3. Topical and local anesthetics used in dentistry
   4. Selecting a local anesthetic agent
   5. Calculating amounts of local anesthetics/vasoconstrictors
3. Nitrous Oxide and Oxygen Analgesia
   1. National Institute for Occupational Safety and Health (NIOSH) update and steps for prevention
   2. Signs and symptoms of nitrous oxide and oxygen analgesia
   3. Management of nitrous oxide and oxygen analgesia complications
4. Health History and Complications
   1. Health history evaluation
   2. Drug interactions
   3. Local and systemic complications
5. Treatment
   1. Treatment planning for local anesthesia
   2. Ethical and legal considerations
6. Laboratory Practice on Student Partners
   1. Posterior superior alveolar
   2. Middle superior alveolar
   3. Anterior superior alveolar
   4. Greater palatine
   5. Nasopalatine
   6. Inferior alveolar
   7. Lingual
   8. Mental
   9.        Long buccal
   10. Infraorbital
   11. Gow-Gates
   12. Second division
   13. Akinosi
   14. Intramuscular
   15. Nitrous oxide and oxygen analgesia
7. Emergency Procedures
8. Head and Neck Anatomy

DHE 209 - Ethics and Practice Management

1. Describe the core values found in the Code of Ethics of the American Dental Hygienists’ Association and explain the terms used in ethical principles.
2. Identify and discuss ethical principles and ethical theories and their application to the practice of dental hygiene and within the workplace.
3. Discuss and apply basic concepts of business management, social issues identification that can affect the dental hygienist in an employment environment.

1. Identify and discuss ethical theories and principles and their application to dental hygiene practice.
2. Differentiate between social philosophy theories and their role in dental hygiene patient care.
3. Describe principle components of criminal, civil and tort law.
4. Discuss social issues within workplace legislation and how they can affect your employment environment.
5. Apply basic concepts of business management to the dental or dental hygiene component of a practice.
6. Demonstrate ability to effectively schedule dental hygiene procedures in a dental office.
7. Critique current time management and periodontal maintenance systems that may be used in dentistry.
8. Identify criteria for informed consent.
9. Identify different employment opportunities for dental hygienists.
10. Prepare a resume and cover letter for future employment.
11. Discuss economic considerations for a profitable practice, including production, collection, and office overhead.
12. Explain the contributions of the dental hygienist to the dental office team.
13. Develop a mission statement and goals for the dental hygiene component of a dental practice.
14. Determine the productivity of the dental hygiene component of a dental practice.
15. List and define the elements necessary for a complete case presentation.
16. Define the term “marketing” as it relates to the dental practice.
17. Discuss marketing strategies for practice promotion and elements of a practice that enhance client satisfaction.
18. Express the importance of a periodontal maintenance system.
19. Evaluate the different types of periodontal maintenance systems.
20. Design an inventory control system for dental hygiene supplies.
21. Differentiate insurance codes and nomenclature used for dental hygiene services.
22. Design an employment contract, including elements of setting job descriptions, compensation, terms of employment evaluation, and termination procedures.
23. Evaluate job performance, including expectations and techniques necessary for changing performance.
24. Write an employment resume and cover letter.
25. Access the Internet via the World Wide Web for researching dental and dental hygiene related topics.

1. The Business of Dentistry
   1. Patient and time management – appointment scheduling
   2. Dental insurance and bookkeeping systems
   3. Marketing plan
   4. Patient recall systems
   5. Employment contract
   6. Ethics and jurisprudence
2. Dental Hygiene Career Opportunities
   1. Searching for employment
   2. Marketing your skills
   3. Resume/cover letter
   4. Job interviews
3. Ethics
   1. Ethical principles and core values
   2. Ethical theories
   3. Social philosophy
   4. Ethical decision making in dental hygiene practice
4. Jurisprudence
   1. Criminal, civil, and tort law
   2. Contract law
   3. Licensure
   4. State Dental Practice Act

DHE 212 - Nutrition for Oral Health

1. Identify the components of the oral cavity, essential nutrients, and nutrition classes that support optimal oral health and the function of each part of the human digestive tract. 
2. Describe the oral implications of chronic health conditions which include, but are not limited to hypertension, osteoporosis and immune deficiency disorders and dental caries.
3. Describe the nutritional concerns associated with the dentally compromised patient as they relate to oral surgery, orthodontics, prosthetics (dentures), dysphagia, temporomandibular disorders, and cognitive and physical impairments.

1. Explain the oral and general physical conditions associated with malnutrition.
2. Describe the parts and function of each part of the human digestive tract.
3. Summarize how diet can affect the health of the human dentition.
4. Explain the relationship between diet and dental caries.
5. Describe the oral implications of chronic health conditions which include, but are not limited to hypertension, osteoporosis and immune deficiency disorders.
6. Identify the function, chemistry, classification, sources, digestion, absorption, transport, and storage of carbohydrates.
7. Identify the chemistry, synthesis, digestion, absorption, metabolism, sources, deficiency, digestion, absorption, transport, and storage of proteins.
8. Identify the function, types, compound lipids, derived lipids, digestion, absorption, transport, and storage of fats.
9. Summarize the mineralization of bones and teeth and the role of electrolytes and trace elements in this process.
10. Outline the impact medications can have on nutrition and oral health with focus upon drug-nutrient interactions, nutritional implications of common medications, and the oral effects of medications.
11. Describe the nutritional concerns associated with the dentally compromised patient as they relate to oral surgery, orthodontics, prosthetics (dentures), dysphagia, temporomandibular disorders, and cognitive and physical impairments.

1. Nutrition as the Foundation for General and Oral Health
   1. Oral cavity
   2. Essential nutrients
   3. Nutrient classes
   4. Malnutrition
   5. Digestive tract
2. Diet, Nutrition, and Teeth
   1. Local effects of diet on teeth
   2. Diet and dental caries
3. Nutritional and Oral Implications of Common Chronic Health Conditions
   1. Hypertension
   2. Osteoporosis
   3. Immune system disorders
4. Carbohydrates, Diabetes, and Associated Health Conditions
   1. Carbohydrates
      1. Function
      2. Chemistry
      3. Classification
      4. Sources
      5. Digestion, absorption, transport, and storage
   2. Carbohydrate-related issues and concerns
5. Proteins for System and Oral Health
   1. Chemistry
   2. Synthesis
   3. Digestion and absorption
   4. Metabolism
   5. Sources
   6. Deficiency
   7. Digestion, absorption, transport, and storage
6. Lipids and Fats in Health and Disease
   1. Function
   2. Types
   3. Compound lipids
   4. Derived lipids
   5. Digestion, absorption, transport, and storage
7. Minerals and Mineralization
   1. Mineralization of bones and teeth
   2. Mineralizing minerals
   3. Electrolytes
   4. Trace elements (microminerals)
8. How Medications Can Affect Nutrition and Oral Health
   1. Drug-nutrient interactions
   2. Nutritional implications of common medications
   3. Oral effects and medications
9. Nutritional Concerns for the Dentally Compromised Patient
   1. Oral surgery
   2. Orthodontics
   3. Dentures
   4. Dysphagia
   5. Temporomandibular disorders
   6. Cognitive and physical impairments

DHE 213 - Advanced Periodontal Services

1. Describe the use of lasers in dentistry, safety precautions, steps in applying lasers for bacterial reduction.
2. Demonstrate the use of emerging dental technology at the level of competency.
3. Evaluate the components of the periodontal examination and explain how they serve as diagnostic aids for determination of the initial phase of therapy.
4. Integrate, synthesize, and evaluate an individualized dental hygiene treatment plan for the periodontal patient.
5. Summarize the American Academy of Periodontology (AAP) periodontal classifications.
6. Explain oral conditions indicative of the need for scaling and root planning and outline the purpose of the initial phase of therapy.
7. Demonstrate appropriate instrumentation techniques on patients with periodontal disease.
8. Create an individualized dental hygiene care plan and maintenance program for the periodontal patient
9. Evaluate possible outcomes after periodontal treatment.
10. Describe the physiological process of the reattachment of periodontal tissues as well as the formation of new fiber attachment.
11. Explain the purpose and oral conditions associated with gingival curettage, flap surgeries, gingivectomies, mucogingival surgeries, regenerative procedures and implant surgeries.

1. Periodontal Exam and Initial Phase
2. Treatment Plan
3. Periodontal Classifications
4. Plaque Control for the Periodontal Patient
5. Scaling and Root Planning Indications and Limitations
6. Sonic and Ultrasonic Therapy in Periodontal Services
7. Hand and Powered Instrumentation
8. Implant Maintenance
9. Occlusal Evaluation and Adjustment
10. Reevaluation of Treatment and Maintenance
11. Periodontal Healing – Reattachment/New Attachment
12. Antimicrobials, Antibiotics, and Soft Tissue Dental Lasers in Periodontal Therapy
    1. Use of lasers
    2. Safety procedures
    3. Steps for bacterial reduction
13. Surgical Procedures
    1. Gingival curettage
    2. Gingivectomies
    3. Flap surgeries
    4. Mucogingival surgeries
    5. Regenative surgical procedures
    6. Implant surgery
14. Non-Surgical Periodontal Therapy

DHE 213CA - Advanced Periodontal Services Clinical - A

1. Describe the use of lasers in dentistry, safety precautions, steps in applying lasers for bacterial reduction.
2. Demonstrate the use of emerging dental technology at the level of competency.
3. Evaluate the components of the periodontal examination and explain how they serve as diagnostic aids for determination of the initial phase of therapy.
4. Integrate, synthesize, and evaluate an individualized dental hygiene treatment plan for the periodontal patient.
5. Summarize the American Academy of Periodontology (AAP) periodontal classifications.
6. Explain oral conditions indicative of the need for scaling and root planning and outline the purpose of the initial phase of therapy.
7. Demonstrate appropriate instrumentation techniques on patients with periodontal disease.
8. Create an individualized dental hygiene care plan and maintenance program for the periodontal patient
9. Evaluate possible outcomes after periodontal treatment.
10. Describe the physiological process of the reattachment of periodontal tissues as well as the formation of new fiber attachment.
11. Explain the purpose and oral conditions associated with gingival curettage, flap surgeries, gingivectomies, mucogingival surgeries, regenerative procedures and implant surgeries.

1. Periodontal Exam and Initial Phase
2. Treatment Plan
3. Periodontal Classifications
4. Plaque Control for the Periodontal Patient
5. Scaling and Root Planning Indications and Limitations
6. Sonic and Ultrasonic Therapy in Periodontal Services
7. Hand and Powered Instrumentation
8. Implant Maintenance
9. Occlusal Evaluation and Adjustment
10. Reevaluation of Treatment and Maintenance
11. Periodontal Healing – Reattachment/New Attachment
12. Antimicrobials, Antibiotics, and Soft Tissue Dental Lasers in Periodontal Therapy
    1. Use of lasers
    2. Safety procedures
    3. Steps for bacterial reduction
13. Surgical Procedures
    1. Gingival curettage
    2. Gingivectomies
    3. Flap surgeries
    4. Mucogingival surgeries
    5. Regenative surgical procedures
    6. Implant surgery
14. Non-Surgical Periodontal Therapy