HC 124 - Introductory Hot Foods

• demonstrate the proper use of tools and operation of equipment needed for food preparation, production and storage;
• demonstrate safe and sanitary procedures for food preparation and storage;
• fulfill the requirements of the laboratory maintenance schedule;
• demonstrate an increased proficiency in the culinary techniques (organization, knife, mise en place) used in hot food preparation over introductory level skills;
• employ elementary menu planning techniques, select a starch and vegetable accompaniment for a given entrée;
• calculate the proper amounts for the entire class of all ingredients needed for the recipe, and requisition them from the storeroom;
• write a clear, accurate recipe for the starch and vegetable items then complete a recipe cost analysis report for these recipes;
• identify proper preparation techniques, storage and handling methods and characteristics for fruits, vegetables, tubers and roots, and farinaceous ingredients; and
• successfully demonstrating to chef instructors handling, cooking and serving seasonal vegetables, starch and\ or potato, and a basic entrée in the time set.

HC 126 - Intermediate Hot Food

• demonstrate the proper use of tools and operation of equipment needed for food preparation, production and storage;
• demonstrate safe and sanitary procedures for food preparation and storage;
• fulfill the requirements of the laboratory maintenance schedule;
• demonstrate an increased proficiency in the culinary techniques (organization, knife, mise en place) used in hot food preparation over introductory level skills;
• employ elementary menu planning techniques, select a starch and vegetable accompaniment for a given entrée;
• calculate the proper amounts for the entire class of all ingredients needed for the recipe, and requisition them from the storeroom;
• write a clear, accurate recipe for the starch and vegetable items then complete a recipe cost analysis report for these recipes;
• identify proper preparation techniques, storage and handling methods and characteristics for fruits, vegetables, tubers and roots, and farinaceous ingredients; and
• successfully demonstrating to chef instructors handling, cooking and serving seasonal vegetables, starch and/or potato, and a basic entrée in the time set.

HC 128 - Introduction to Baking

• recognize, operate and care for the equipment used in the bake shop;
• recognize all ingredients to produce baked products for operation outlets;
• maintain professional standards in production, as well as maintaining a safe and sanitary work space;
• understand formulas and how to correct and adjust their size; and
• learn the fundamentals of baking.

HC 129 - Intermediate Baking

• recognize, operate and care for the equipment used in the bake shop;
• recognize all ingredients to produce baked products for operation outlets;
• maintain professional standards in production, as well as maintaining a safe and sanitary work space;
• understand formulas and how to correct and adjust their size; and
• demonstrate an observable improvement in workmanship compared to items produced in HC 208.

HC 130 - Advanced Pastries and Cakes

• recognize, operate and care for the equipment used in the bake shop;
• recognize all ingredients to produce baked products for operation outlets;
• maintain professional standards in production, as well as maintaining a safe and sanitary work space;
• understand baking formulas and how to correct and adjust their size; and
• demonstrate an observable improvement in workmanship compared to items produced in HC 210.

HC 132 - Chocolate Confections

• understand the fundamentals of the science of chocolate;
• temper chocolate;
• make a wide range of chocolate candies including ganache fillings, hand-dipped candies, molded bon-bons, and truffles;
• apply updated methods of making traditional recipes and efficient production methods utilizing proper equipment; and
• properly clean and store chocolate candy molds and other equipment used in chocolate candy making.

HC 138 - Specialty Cakes

• evaluate rolled fondant techniques to cover cakes;
• identify various fillings such as butter cream, ganache, meringue, mousse, flavored whipped cream, pastry cream, and different glazes;
• understand how to apply the aforementioned fillings through various methods of constructing cakes using efficient production methods;
• evaluate methodologies of combining flavor, texture and taste. This comprehension will allow students to develop the ability to create their own flavor and texture combinations, as well as recipes;
• demonstrate piping techniques using both buttercream and royal icing from basic to advanced piping skills; and
• create professional celebration cakes.

HC 143 - Working in the Learning Garden II

• analyze square foot gardening, comparing the number of plants needed for the space provided;
• distinguish between pre-started plants and seeds. Identify what plants are most effective to use;
• demonstrate the understanding of composting and the critical role worms play in a successful garden;
• demonstrate the knowledge of soil provisions, water, toners and plant foods necessary to continuously improve soil conditions;
• develop an understanding of pollination and its necessary role to create the fruit and kill harmful bugs; and
• develop menus based on seasonal crops grown.

HC 230 - Food and Labor Cost Control

• identify the types of costs incurred in hospitality operations;
• understand the purpose of budgeting and the steps to take in the development of a budget;
• calculate food cost percentage and evaluate food cost results;
• identify cost, volume & profit relationships; and
• describe the techniques used to control labor cost as well as other types of costs.

HC 232 - Wines, Beers and Spirits

• identify the main categories and characteristics of alcoholic beverages, with an emphasis on wine;
• explain the factors necessary for the quality production of various types of alcoholic beverages, particularly foreign and Domestic wines;
• properly serve wines, beers and spirits;
• experience various cooking methods using wines, beers and spirits;
• visit and compare two or more regional wineries;
• understand the laws and moral obligations concerning the service of alcoholic beverages; and
• prepare a wine list for a predetermined type of restaurant.

HC 234 - Advanced Food Preparation and Service I

• demonstrate the proper operation, cleaning, and maintenance of commercial foodservice equipment;
• perform proper sanitation and safety procedures;
• recognize, setup, and execute proper food service techniques in a quantity food production facility;
• produce quality menu items for guests in a quantity food production facility;
• plan and produce a cycle menu based on the New York State Child and Adult Care Food Program (CACFP);
• recognize, setup, and execute proper food service techniques in a café/coffee shop setting;
• produce quality home replacement meals; and
• project themselves as hospitality professionals to guests and each other.

HC 236 - Advanced Food Preparation & Service II

• demonstrate the proper operation, cleaning, and maintenance of commercial foodservice equipment;
• perform proper sanitation and safety procedures;
• recognize, setup, and execute proper food service techniques in a quantity food production facility;
• produce quality menu items for guests in a quantity food production facility;
• plan and produce a cycle menu based on the New York State Child and Adult Care Food Program (CACFP);
• recognize, setup, and execute proper food service techniques in a café/coffee shop setting;
• produce quality home replacement meals; and
• project themselves as hospitality professionals to guests and each other.

HC 237 - Retail Bake Shop

• successfully staff and operate a retail bake shop facility;
• identify and respond to or correct special problems encountered in the development and opening of a retail bake shop, such as, but not limited to, construction, health and operating codes;
• create, implement and correct, if necessary, preparation and production control systems;
• identify and demonstrate proper communication between staff, customers and suppliers; and
• successfully and efficiently conduct any preparation or transaction needed for the successful operation of the facility and the satisfaction of the customer.

HC 238 - Classical Bake Shop

• recognize, operate and care for the equipment used in the bake shop;
• recognize all ingredients to produce baked products for operation outlets;
• maintain professional standards in production, as well as maintaining a safe and sanitary work space;
• understand formulas and how to correct and adjust their size;
• produce classical centerpieces made from cooked sugar, nouget, pastilage, chocolate, marzipan and gingerbread;
• produce tortes, specialty doughs, creams, frozen desserts; and
• present pastry buffets.

HC 239 - Bake Shop/Field Experience

• experience various assigned baking and service duties in a commercial bake shop or other operation;
• experience and practice preparation and production control systems;
• develop and improve communication skills; build positive relationships with staff;
• collaboratively solve problems specific to the operation; and
• apply the fundamentals of baking in a commercial setting.

HC 240 - Kitchen Design and Layout

• understand the uses and characteristics of various food service facilities;
• understand the planning process and the interaction of the members of the planning team;
• understand the importance of the prospectus and its use;
• prepare a feasibility study for planning a food service facility;
• understand the relationship between the functions performed in the kitchen, service areas, and other areas in the typical food service facility;
• design a workplace for maximum efficiency and productivity;
• determine the specific equipment requirements for food service facilities;
• understand and determine space requirements needed;
• understand the different types of common food facilities layouts;
• understand the support and physical conditions as they affect the facility and its workers; and
• understand the principles of motion economy and work simplification in the work place.

HC 242 - American Regional Cuisine

• demonstrate the proper use of tools and operation of equipment needed for food preparation, produc¬tion and storage;
• demonstrate safe and sanitary procedures for food preparation and storage;
• fulfill the requirements of the laboratory mainte¬nance schedule;
• conduct searches of the World Wide Web to obtain information about various cuisines of the world;
• identify the primary cooking techniques, ingredients and seasonings of major cuisines;
• properly complete all paperwork including requisitions, inventory and production sheets and cost analysis. Also, accurately report cash receipts and reconciliation of the cash drawer;
• demonstrate an increased proficiency in the culinary techniques used in hot and cold food preparation over introductory level skills;
• courteously and professionally serve all dining room guests, using the standards of the National Restaurant Association; and
• courteously and professionally manage and maintain the Dining Room including: pleasantly greeting guests, seating, accurately filling out order dupes and guest checks, operating the cash register and making change.

HC 244 - Classical and International Cuisine

• demonstrate the proper use of tools and operation of equipment needed for food preparation, produc¬tion and storage;
• demonstrate safe and sanitary procedures for food preparation and storage;
• fulfill the requirements of the laboratory mainte¬nance schedule;
• conduct searches of the World Wide Web to obtain information about various cuisines of the world;
• identify the primary cooking techniques, ingredients and seasonings of major cuisines;
• properly complete all paperwork including requisitions, inventory and production sheets and cost analysis. Also, accurately report cash receipts and reconciliation of the cash drawer;
• demonstrate an increased proficiency in the culinary techniques used in hot and cold food preparation over introductory level skills;
• courteously and professionally serve all dining room guests, using the standards of the National Restaurant Association; and
• courteously and professionally manage and maintain the Dining Room including: pleasantly greeting guests, seating, accurately filling out order dupes and guest checks, operating the cash register and making change.

HC 246 - Banquet and Buffet Management

• demonstrate appropriate workplace behavior including: punctuality, initiative, planning and anticipation of the work required, acknowledgement and eager participation in achieving the goals of the operation;
• demonstrate a professional level of competence with regard to food handling, cooking, service and storage;
• properly plan the layout of a dining room for buffet service with respect to ease and efficiency of service, customer comfort, traffic flow and safety; and
• organize and set a buffet table with respect to organization, ease and efficiency of service and profitability, using attractive and appropriate display techniques.

HC 248 - Culinary Purchasing

• understand the channels of distribution involved in hotel/restaurant purchasing;
• recognize issues, problems, concerns, laws, and legal considerations involved in the purchasing function;
• recognize the role of purchasing within a hotel/restaurant operation and its relation to suppliers;
• recognize and utilize basic purchasing principles and buying techniques used within the hotel restaurant industry; and
• understand the factors used in the purchasing of food, beverages, supplies, equipment, furniture, and services for a hotel operation.

HC 250 - Catering and Special Events

• demonstrate understanding in the use of sales techniques;
• present a wide range of event plans and their budgets; and
• acquire discernment in the establishment of the customer’s goals in having the event.

DN 101 - Introduction to Dance

Fulfills SUNY General Education – The Arts.

Course Outcomes
Upon completion of this course, the student will be able to:
 

• demonstrate a command of dance terminology;
• demonstrate knowledge of introductory level dance exercises;
• apply rhythms, beats, and general movements to choreographed floor progressions;
• choreograph and perform an original dance routine to music;
• recognize his/her gain in self-awareness and confidence through mastering better control over his/her body actions/expressions; and
• recognize an appreciation of dance both as art form and for personal enjoyment.

DN 102 - Ballet I

Fulfills SUNY General Education – The Arts.

Course Outcomes
Upon completion of this course, the student will be able to:

• demonstrate the five basic positions of ballet;
• demonstrate ballet barre, across floor work, and center floor work;
• memorize and perform ballet routines set to music;
• choreograph an original ballet routine; and
• demonstrate an understanding of simple ballet terminology.

 

Cycles (S)

DN 103 - Modern Jazz Dance I

Fulfills SUNY General Education – The Arts.

Course Outcomes
Upon completion of this course, the student will be able to dance for creativity and exercise for personal enjoyment.

F/S (C)

DN 107 - African American Dance I

Fulfills SUNY General Education – The Arts.

Course Outcomes
Upon completion of this course, the student will be able to:

• understand the historical, physical, and artistic significance of the African dance;
• recognize traditional African dance as a form of communication and expression;
• recognize the aspect of African dance that can be choreographed so that it can be performed in one or in a combination of three activity forms;
• perform simple African dances in their entirety with decorum and pride;
• recognize the value of cultural growth;
• learn African rhythms though dancing and music; and
• understand and use African dance terminology.

DN 108 - African American Dance II

Fulfills SUNY General Education – The Arts.

Course Outcomes
Upon completion of this course, the student will be able to:
 

• recognize the importance and meanings of the various kinds of African dances;
• recognize that the African dance is a form of communication and expression;
• recognize African dance as a cultural art form and the foundation of all dance;
• perform two intermediate dances in their entirety with decorum and pride;
• learn intermediate level African rhythms through dancing and music; and
• understand and use an expanded vocabulary within the parameters of African dance.

DN 111 - Beginning Tap Dance

• demonstrate a command of tap dance terminology;
• demonstrate a knowledge of introductory level of tap dance warm-ups;
• apply rhythms, beats, and general movements to choreographed floor progressions;
• choreograph and perform an original dance routine to music or routine taught by instructor performed to music;
• recognize his/her gain in self-awareness and confidence through mastering better control over his/her body actions/expressions; and
• recognize an appreciation of dance both as an art form and for personal enjoyment.

DN 112 - Intermediate Tap Dance

• demonstrate a command of tap dance terminology;
• demonstrate a knowledge of introductory level of tap dance warm-ups;
• apply rhythms, beats, and general movements to choreographed floor progressions;
• choreograph and perform an original dance routine to music or routine taught by instructor performed to music;
• recognize his/her gain in self-awareness and confidence through mastering better control over his/her body actions and/or expressions; and
• appreciate dance both as an art form and a means of personal enjoyment.

DS 100 - Dental Assisting I

• identify the members, functions and educational requirements of the dentalhealthcare team;
• describe the nine recognized dental specialties;
• operate basic dental office equipment;
• demonstrate four-handed chairside assisting techniques;
• maintain operating field during chairsidedental procedures;
• name basic hand and rotary instrumentsand their uses;
• assist with dental anesthesia and sedation;
• assist with general dentistry procedures;
• recognize the diseases of major concern in dentistry;
• prevent disease transmission in the dentaloffice;
• properly utilize personal protective equipment;
• clean and disinfect contaminated surfaces, equipment and dental unit waterlines;
• clean, package, sterilize and store dental instruments;
• implement a quality assurance program for infection control procedures;
• develop a hazard communication program for the dental office; and
• incorporate ergonomic techniques duringchairside assisting procedures.

 

Corequisites: All first-semester Dental Assisting courses.
F (N)

DS 110 - Dental Biomedical Sciences

• list and identify tooth names, surfaces, numbers, anatomical landmarks and functions;
• compare and contrast the primary and permanent dentitions and eruption schedules;
• accurately record the dentition and dental restorations in a dental chart;
• list and identify the external and internal landmarks of the face and oral cavity;
• identify and locate the salivary glands, lymph node sites, and sinuses of the head and neck and their functions;
• locate and identify the major bones, muscles, nerves, and blood vessels of the head and neck as pertaining to dentistry;
• identify the components of the temporo-mandibular joint and their functions;
• describe the stages of pregnancy and embryologic development of the teeth and oral cavity;
• describe the tooth tissues and their components; and
• name the parts and functions of the periodontium.

DS 120 - Dental Sciences

• name the components and recommendations of the Food Guide Pyramid;
• discuss the U.S. Food Guidelines;
• explain the effects of diet and nutrition on the oral cavity;
• explain the relationship of cariogenic food to the decay process;
• list the major nutrients, their functions, and sources;
• recognize signs and symptoms of eating disorders and the effect on the oral cavity;
• interpret information located on food labels;
• adapt ethnic, religious and alternative diets into the framework of a balanced diet;
• list the eight sources of information utilized to form a final diagnosis;
• differentiate between normal and abnormal conditions of the oral cavity;
• describe the signs, symptoms and steps of the inflammatory process;
• describe the classifications of oral lesions;
• identify lesions according to the placement, appearance and medical history;
• describe the types and known causes of orofacial developmental disorders;
• describe the oral implications of HIV/AIDS;
• list the warning signs and appearances of oral cancer;
• describe the guidelines of prescription writing and pharmacy calls;
• utilize various drug reference materials to access information;
• list and describe the drug schedules under Controlled Substances Act;
• name the routes of drug administration and phases of drug activity in the body;
• list the potential adverse effects of drug usage;
• demonstrate an understanding of the drugs  used in dentistry;
• describe the classic signs and symptoms of  a medical emergency;
• discuss the methods of response to common medical emergencies in the dental office; and
• list the basic items to include in an office emergency kit.

DS 130 - Dental Laboratory Procedures

• discuss safety precautions and infection control procedures to be observed in the dental laboratory;
• list the basic types of dental laboratory equipment and their uses;
• identify the classifications and uses of waxes in dentistry;
• pour, trim and mount dental models using various gypsum products;
• prepare reversible and irreversible hydrocolloid impression materials;
• fabricate custom fit mouthguards and bleaching trays;
• fabricate and fit provisional restorations;
• construct maxillary and mandibular custom trays; and
• debride and polish fixed and removable dental prostheses and appliances.

DS 150 - Dental Assisting II

• develop an individualized caries prevention program for a dental patient;
• perform supportive services delegable to the NYS licensed dental assistant;
• demonstrate knowledge of instruments and materials as related to the recognized dental specialties; and
• assist with dental specialty procedures.

DS 160 - Dental Practice Management

• understand the basic day-to-day operations of the dental business staff;
• communicate effectively with patients, staff, and business associates through oral and written communications;
• be familiarized with computer usage and business technology in the dental office;
• describe methods of external and internal practice marketing;
• maintain practice records and files;
• file dental charts utilizing the indexing rules for alphabetic filing;
• schedule patient appointments for maximum productivity;
• list the steps of an effective recall system;
• receive payments, post to patient accounts, and prepare a bank deposit;
• understand the billing and collection process for patient accounts;
• maintain an office inventory system;
• understand the steps to third party reimbursement;
• prepare a cover letter, resume, and interview strategy;
• describe professional conduct during employment;
• describe the application of ADAA Code of Ethics to daily practice;
• maintain the patient’s right to privacy according to HIPAA standards;
• recognize the legal responsibilities of the dental team to the patient;
• identify the risk factors and precautions necessary to prevent litigation against dental personnel; and
• identify, analyze and apply problem solving skills in the clinical externship experience.

DS 170 - Dental Assisting Externship

• interact in a professional and ethical manner with patients and colleagues;
• perform the administrative skills required of a certified dental assistant;
• perform the clinical skills required of a certified dental assistant;
• perform the laboratory skills required of a certified dental assistant;
• complete requirements for national certification and NYS licensure; and
• obtain employment in an entry-level position as a dental assistant.

DH 100 - Oral Health Services I

 

Course Outcomes
Upon completion of this course, the student will be able to:

• describe and illustrate the historical development of Dental Hygiene as a profession;
• apply basic knowledge of personal and professional ethics by studying ADHA’s “Code of Ethics” to include privacy policies and practices (HIPAA);
• choose appropriate professional judgment and conduct in relationships with adult patients, peers, and instructors, and begin to apply self-assessment in evaluating clinical skills;
• demonstrate a basic understanding of cultural competence;
• show an understanding of evidence-based decision making by formulating a clinical question and using evidence-based resources to make a decision incorporating the Dental Hygiene Research Agenda;
• apply safe work practices in the dental hygiene setting;
• identify and utilize dental hygiene assessment instruments in a manner consistent with acceptable technique;
• locate the oral structures of the oral cavity and differentiate healthy from diseased structures;
• demonstrate the ability to gather an individual patient’s assessment data;
• describe and recognize the categories of periodontal diseases and the significance of their relationship to local and systemic factors;
• identify basic individualized oral hygiene needs for a patient as a standard element in patient care;
• describe and differentiate hard and soft deposits, relate the significance of their by-products, and their relevance to the current treatment of infectious diseases to the oral cavity;
• explain the process of dental caries as an infectious multifactoral disease, its relationship to risk factors, nutrition, host response, and current strategies to reduce its prevalence;
• document patient records according to current risk management practices;
• describe current issues in dental hygiene practice and their impact on the profession; and
• exhibits entry level understanding and application of self-assessment and critical thinking.

DH 110 - Head, Neck and Oral Anatomy

 

Course Outcomes
Upon completion of this course, the student will be able to:

• describe and apply the correct anatomical terms to tooth landmarks;
• identify and relate the functions of teeth and relate tooth size, general shape, specific curvatures, and root structure to their function, various classification types and disease potential;
• using models of human teeth and extracted human teeth, the student will know the arch to which they belong and identify all permanent and deciduous teeth;
• demonstrate knowledge and application of the major dental coding system;
• know precisely the usual order of tooth eruption to the level of determining the age of a patient with either primary or mixed dentition, incorrect eruption sequence, and/or the patient needing a professional referral;
• know the histogenesis, structures, functions and clinical significance of the tissues enamel, dentin, pulp, and cementum to the level of the effect on disease progression, hardness, derivation, abnormality and clinical treatment;
• describe and define the terminology, principles, stages of dentition, and functional and habitual relationships as they relate to dental occlusion;
• define Angle’s classification of malocclusion; know its usage and weaknesses and apply and identify the correct classification in mock situations;
• describe the relationship of the orofacial structures and the temporomandibular joint to occlusion;
• identify the bones, their landmarks, and sutures of the neurocranium and viscerocranium;
• describe the origin, insertion, action, blood and nerve supply of the muscles of mastication;
• name the suprahyoid and infrahyoid muscles and their roles in mandibular movement;
• describe the structures, movements and clinical considerations associated with the TMJ;
• understand the arterial supply and venous drainage of the head and neck and their association with local anesthesia and the spread of dental infection;
• identify the specific branches of the facial, trigeminal, hypoglossal, and glosso-pharyngeal nerves and how they relate to local anesthesia;
• discuss the lymphatic system of the head and neck and understand the spread of dental infection;
• identify, locate, and describe the differences of the minor and major salivary glands;
• identify and locate all of the extra and intra oral structures that are examined in an extra/intra oral examination; and
• list and define the function of the soft palate muscles and their relationship to swallowing, chewing and speech.

DH 120 - Dental Radiography I

• discuss the rationale for taking dental radiographs;
• comprehend basic radiation safety and protection procedures used in dental radiology;
• describe the process of mounting dental films;
• associate basic geometric theories and principles of the four intra-oral techniques used in the acquisition of quality dental radiographs;
• identify errors and artifacts associated with intraoral technique or processing;
• distinguish various types of radiographic film and image receptors utilized in dentistry;
• explain the details of film processing, and the requirements of a functional darkroom; and
• summarize quality assurance measures as they apply to dental radiography.

DH 121 - Dental Radiography Laboratory I

 

Course Outcomes
Upon completion of this course, the student will be able to:

• recognize and operate equipment designed for safe use of ionizing radiation;
• identify parts of the dental x-ray unit and hand-held x-ray unit to include digital radiography components used to produce dental images;
• place, expose and process a complete set of intraoral radiographic images, utilizing a variety of image receptors and holding devices;
• arrange dental radiographic images using the ADA accepted method;
• produce a diagnostically acceptable panoramic image, demonstrating use of a digital Panorex unit;
• critique technique, processing errors and recognize artifacts, and select the appropriate corrective action;
• perform quality assurance tests and document results as it pertains to equipment, dental radiographic image handling, and processing; and
• demonstrate knowledge in the care and maintenance of dental x-ray equipment and digital radiograph components.

DH 150 - Oral Health Services II

 

Course Outcomes
Upon completion of this course, the student will be able to:

• apply principles of professional, legal and ethical conduct, along with effective professional communication skills in all interactions with patients, peers, and other health care professionals;
• apply medicolegal principles to the systematic collection, analysis and accurate recording of general, personal and oral health status of patients;
• compose a planned sequence of care based on the dental hygiene diagnosis by identifying oral conditions, potential problems, etiologic and risk factors, and available treatment modalities;
• analyze assessment data to implement a basic individualized patient education program;
• appraise a target population, plan, develop, implement and evaluate an oral health education program with respect to age, nutritional needs, oral hygiene and caries prevention techniques, fluoride, habits, behaviors and problems with different age groups;
• choose appropriate preventive and therapeutic treatment procedures to promote and maintain oral health;
• evaluate the effectiveness of planned clinical and educational services and modify as necessary;
• apply evidence-based decision making knowledge when providing dental hygiene services;
• develop a knowledge base of current dental hygiene issues which impacts dental hygiene practice;
• develop a PICO question, and identify and evaluate two research articles using the research pyramid to support the question; and
• exhibit understanding and application of self-assessment and critical thinking.

DH 170 - Dental Nutrition

 

Course Outcomes
Upon completion of this course, the student will be able to:

• explain why nutrition is important in dentistry and overall health;
• describe the different food grouping systems and discuss recommendations for obtaining nutritional goals;
• recognize the classes of nutrients: describe general functions, physiological roles, dietary sources and dental considerations;
• apply the role of nutrition in the synthesis and maintenance of oral tissues and discuss clinical applications;
• distinguish the disorders that may be related to vitamin and mineral deficiencies and excesses, with emphasis on dental considerations;
• analyze and evaluate nutritional considerations and dietary applications appropriate for various age groups, populations, and cultures throughout the lifecycle; and
• demonstrate knowledge in nutritional assessment, dietary evaluation, nutritional counseling and referrals for nutrition related dental diseases.

DH 175 - Oral Health Services III

• apply principles of professional, legal and ethical conduct, along with effective professional communication skills in all interactions with patients, peers, and other health care professionals;
• apply medicolegal principles to the systematic collection, analysis and accurate recording of general, personal and oral health status of patients;
• compose a planned sequence of care based on the dental hygiene diagnosis by identifying oral conditions, potential problems, etiologic and risk factors, and available treatment modalities;
• analyze assessment data to implement a basic individualized patient education program;
• choose appropriate preventive and therapeutic treatment procedures to promote and maintain oral health;
• evaluate the effectiveness of planned clinical and educational services and modify as necessary;
• apply evidence-based decision-making knowledge when providing dental hygiene services;
• demonstrate skills for comprehensive patient care to include the placement of sealants; and
• exhibit understanding and application of self-assessment and critical thinking. 

DH 180 - Dental Radiography II

• delineate events significant to the development of Radiography in Dentistry;
• summarize the importance of patient management skills and patient education for the acquisition of dental images;
• examine legal issues related to dental radiology;
• assess factors identified in patient’s medical/dental history, clinical assessment, and guidelines established by the FDA for prescribing dental radiographs to meet the individual radiographic need of patients;
• describe how basic physics principles are applied to the charactristic of radiation and x-radiation;
• illustrate the production of dental radiation, including the components of the dental x-ray machine and how it functions;
• decribe radiographic image quality and discuss how quantitative factors influence image quality;
• understand radiation biology and the effects of radiation on living tissues;
• discuss procedures and management techniques for use with pediatric and special needs patients; and
• identify auxiliary radiographic techniques and the rationale for using them in dentistry.

DH 181 - Dental Radiography Laboratory II

 

Course Outcomes
Upon completion of this course, the student will be able to:

• apply principles of professional, legal and ethical conduct, along with effective professional communication skills in all interactions with patients, peers, and other health care professionals;
• apply Infection Control Protocol to prevent cross contamination of equipment, image receptors and instruments in a clinical environment;
• integrate descriptive terminology as it relates to dental radiographic images;
• identify and describe normal tooth anatomy and supporting structures as viewed on intraoral or panoramic images;
• differentiate abnormalities, artifacts or foreign objects viewed on radiographic images;
• describe and categorize the radiographic appearance of dental caries utilizing the radiographic classification of caries;
• identify and describe the radiographic appearance of commonly used restorative materials;
• recognize periodontal disease as it appears radiographically utilizing AAP criteria;
• distinguish trauma, pulpal and periapical lesions as seen on radiographic images;
• select supplemental intraoral techniques; and
• identify patient preparation and positioning errors, and articulate corrective action necessary to improve image.

 

Prerequisites: All required first semester courses in the Dental Hygiene curriculum must be passed.
Corequisites: All required spring semester, first year courses in the Dental Hygiene curriculum.
Concurrent Registration: DH 180
S (N)

Withdrawal from or failure of a required course prevents further progression in the curriculum. General education courses may be taken earlier than indicated but may not be taken later than the prescribed schedule.

DH 190 - Periodontology

 

Course Outcomes
Upon completion of this course, the student will be able to:

• recognize the characteristics of the periodontium in health and disease;
• evaluate and analyze the etiologic and risk factors involved in the initiation and progression of periodontal disease;
• describe the classification, etiology and pathogenesis of inflammatory and other periodontal diseases;
• present periodontal findings to the patient and other health professionals;
• explain the relationship between periodontal disease and systemic health, and systemic disease and oral health; and
• describe the need for, and importance of, clinical recognition as well as treatment of periodontal disease.

DH 200 - Oral Health Services IV

• independently practice and follow accepted infection control policies in accordance with the New York State Syllabus on Infection Control and procedures as stated in the Senior Competency Skills Packet;
• collect assessment data based on patient’s health history, comprehensive periodontal examination, vital signs and record patient data for advanced dental charting on the computer using critical thinking to determine best treatment for the patient;
• differentiate between variances of normal and abnormal to include oral manifestations of chronic smoking and HIV infection;
• classify a high risk caries patient, perform a dietary analysis and analyze all risk factors. Evaluate the risk factors and synthesize all data collected. Present research results when formulating patient education and treatment based on the results;
• evaluate the need for radiographs (using the Guidelines for Prescribing Dental Radiographs). Expose, process and evaluate diagnostically acceptable radiographs utilizing the Radiation Safety Protocol to identify existing oral conditions;
• develop a dental hygiene diagnosis and communicate plan for dental hygiene services to the patient and dentist, treatment plan and present case presentation, encourage smoking cessation for all applicable patients, recognize physical and emotional signs of child abuse and the method for reporting suspected child abuse, determine treatment modifications/homecare adaptations for the special needs patients and patients presenting with dental emergencies;
• identify the high risk periodontal patient. Assess and manage periodontal disease through instrumentation techniques, ultrasonics, soft tissue management protocols, systemic antibiotics and locally applied chemotherapeutic agents, care and maintenance of dental implants, and  dental hypersensitivity;
• choose appropriate skills for comprehensive patient care to include proper use of the clinical software, imaging, ultrasonic tips for advanced periodontal therapy, placement of sealants and application of adjunctive therapies for dentinal hypersensitivity, and control pain and anxiety during treatment;
• provide treatment in a timely and efficient manner, evaluate clinical outcomes of dental hygiene interventions, refer patients as needed for consultation or care, as well as demonstrate organizational and problem solving skills;
• evaluate the re-care patient and the effectiveness of treatment and homecare instruction;
• evaluate one’s own clinical performance mid-semester and at the end of the semester to identify strengths and weaknesses;
• accept professional responsibility for behaviors consistent with medicolegal requirements, ethical expectations, and demeanor as defined in the Code of Ethics and the Senior Competency Skills Packet and Day Sheet;
• research, design and present an in-class oral presentation defining the patient’s disability, office treatment modifications, cultural differences among disabilities and homecare adaptations for the special needs patient;
• identify the communication techniques taking into consideration the cognitive and communicative ability of the special needs patient; and
• provide students with a service-learning opportunity to observe, participate, assess, educate, provide treatment and document services for individuals with developmental disabilities and physical impairments while under the supervision of faculty and SUNY Erie staff dentists

DH 220 - Dental Materials

• discuss the basic science, physical and mechanical characteristics, handling, and clinical performance of the materials used in the general practice of dentistry; 
• apply knowledge of the basic science and behavior of existing materials in comparison to the new materials and techniques that are continuously evolving;
• appraise safety issues of dental materials and plan safe work practices;
• describe indications and applications of various dental materials in a clinical and laboratory setting; 
• recognize and document patient records according to the dental materials and restoratives placed within the oral cavity; 
• evaluate the selection, manipulation and performance of dental materials and restoratives for proper treatment while rendering quality dental hygiene services; 
• differentiate between dental specialties and corresponding dental materials, armamentarium, and procedural applications; and 
• appreciate the differences in race and culture while valuing the importance of educating patients in regards to preventive/restorative materials, treatment options and the proper maintenance of restorations and oral prostheses. 

DH 221 - Dental Materials Lab

• adopt and plan safe work practices when working with dental materials in the lab and clinical setting;
• demonstrate and utilize the principles of four-handed dentistry throughout laboratory sessions;
• describe the principle properties and uses of commonly used dental materials;
• choose appropriate procedures for handling and manipulation techniques of clinical and laboratory dental materials; and
• evaluate the selection, manipulation and performance of commonly used dental materials and procedures.

DH 230 - Pathology

 

Course Outcomes
Upon completion of this course, the student will be able to:

• describe and recognize basic tissue alterations occurring in the oral cavity;
• describe the clinical and cellular mechanisms in inflammation, immunology, wound healing and neoplasia;
• describe and compare soft and hard tissue oral lesions according to predisposition, (including the age, sex and race of the patient), cause, clinical and/or radiographic appearance using proper terminology, symptoms and treatment;
• describe the effects of relevant systemic conditions on the oral tissues and the dental hygiene implications of these diseases;
• explain pathologic findings to the dentist, patient and other health professionals;
• analyze the importance and ethical responsibility for oral inspections, data collection, documentation and referral of patients with oral lesions;
• discuss the procedures for using adjunctive screening technologies for early detection of oral cancer;
• identify the eight diagnostic areas contributing to the diagnostic process; and
• successfully complete a differential diagnosis project.

DH 250 - Oral Health Services V

 

Course Outcomes
Upon completion of this course, the student will be able to:

• independently practice and follow accepted infection control policies in accordance with the New York State Syllabus on Infection Control and procedures as stated in the Senior Competency Skills Packet;
• collect assessment data based on patient’s health history, comprehensive periodontal examination, vital signs, and record patient data for advanced dental charting on the computer using critical thinking to determine best treatment for the patient;
• differentiate between variances of normal and abnormal to include oral manifestations of chronic smoking and HIV infection;
• classify a high risk caries patient, perform a dietary analysis, and analyze all risk factors; evaluate the risk factors and synthesize all data collected; present research results when formulating patient education and treatment based on the results;
• evaluate the need for radiographs (using the Guidelines for Prescribing Dental Radiographs); expose, process, and evaluate diagnostically acceptable radiographs utilizing the Radiation Safety Protocol to identify existing oral conditions;
• develop a dental hygiene diagnosis and communicate plan for dental hygiene services to the patient and dentist, treatment plan and present case presentation, encourage smoking cessation for all applicable patients, recognize physical and emotional signs of child abuse and the method for reporting suspected child abuse, determine treatment modifications/homecare adaptations for the special needs patients and patients presenting with dental emergencies;
• identify the high risk periodontal patient; assess and manage periodontal disease through instrumentation techniques, ultrasonics, soft tissue management protocols, systemic antibiotics and locally applied chemotherapeutic agents, care and maintenance of dental implants, and dental hypersensitivity;
• choose appropriate skills for comprehensive patient care to include proper use of the clinical software, imaging, ultrasonic tips for advanced periodontal therapy, placement of sealants, and application of adjunctive therapies for dentinal hypersensitivity, and control pain and anxiety during treatment;
• independently (with supervision) provides treatment for children, adolescents, adults and geriatric patients in an efficient manner; evaluates clinical outcomes of dental hygiene interventions, refer patients as needed for consultation or care, as well as demonstrate organizational and problem solving skills; 
• record all existing medical, oral conditions, assessment data and treatment procedures while maintaining patient confidentiality to include use of software imaging; utilize current insurance codes for all procedures and understand the significance of proper recording both on paper and in the electronic record;
• assess, educate, provide treatment and document services to children when participating in a service learning opportunity to provide dental hygiene services to an underserved population;
• evaluate the re-care patient and the effectiveness of treatment and homecare instruction;
• evaluate one’s own clinical performance mid-semester and at the end of the semester to identify strengths and weaknesses;
• accept professional responsibility for behaviors consistent with medicolegal requirements, ethical expectations, and demeanor as defined in the Code of Ethics and the Senior Competency Skills Packet and Daily Clinical Evaluation Form;
• identify the legal duties of the dental hygienist to the patient and the liability issues concerning negligence, technical battery, maligning a patient, breech of contract and the need for professional liability insurance;
• apply the laws and regulations pertaining to the practice of Dental Hygiene in NYS, identify steps to prevent malpractice lawsuits in dental hygiene practice and explain the divisions of law affecting the Dental Hygiene Practice Act;
• describe the purpose and legal requirements for licensure and the nature of licensure examinations utilizing the NYS document: “Laws and Regulations Pertaining to the Practice of Dental Hygiene” for case study;
• describe the six major roles for dental hygienists as defined by ADHA; evaluate the various employment opportunities and develop a formatted resume; role playing will be used to simulate interviewing techniques;
• define, discuss and identify the three areas of ethics, the concepts of professional ethics, elements of professional codes, and the steps in solving an ethical dilemma; problem solving for cases in private practices will be explored utilizing the problem solving model;
• discuss several issues affecting the dental hygiene profession, implications for Dental Hygiene Practice and possible future solution; and
• analyze and evaluate topics/experiences that will be presented to challenge the student’s critical thinking to develop decision making skills regarding patient care and treatment recommendations.

DH 260 - Community Dental Health

 

Course Outcomes
Upon completion of this course, the student will be able to:

• demonstrate knowledge of community oral health problems and their impact on community resources;
• describe methods used to promote oral health awareness and disease prevention in the community;
• identify and evaluate community oral health issues and strategies to address them;
• describe human behaviors, cultural issues, political realities and technical challenges which affect community dental health initiatives;
• define the skills required to act as a community dental health professional;
• assess, plan, implement and evaluate community oral health programs;
• evaluate journal articles and evidence-based clinical information;
• develop an understanding of basic statistical principles, dental indices and use of computers in dental research and community dental health; and
• deliver a presentation on APIE to peers, after presenting a dental health program at a community site, utilizing self-assessment and critical thinking to problem solve and meet the needs of the population.

DH 270 - Pharmacology

• demonstrate a basic knowledge of pharmacology as it relates to dental patient management;
• discuss the principles of pharmacodynamics, including drug interrelationships;
• understand the physiology of body systems and the effects of various medications;
• describe the pharmacology of several drug categories and how they are used to treat various disease conditions;
• describe the immediate treatment for medical/dental emergencies which may be encountered by personnel in the dental office; and
• interpret and understand medical case histories relative to dental treatment.

DH 280 - Pain and Anxiety Control

• explain the New York State law (NYSL) as it pertains to restricted certification of dental hygienist to deliver N2O/O2 sedation and local anesthesia;
• utilize the health history and evaluation procedures to detect medically compromised patients and discern those conditions that place the patient at risk for local anesthetics, vasoconstrictors and nitrous oxide/oxygen sedation;
• differentiate between the pediatric and adult respiratory and circulatory physiology and related anatomy;
• describe the stages of drug-induced central nervous system depression through levels of anxiolysis, conscious sedation, deep sedation and general anesthesia;
• define and describe psychological, physiological, and anatomic aspects of pain and anxiety at a level appropriate for the dental hygiene practice;
• describe the pharmacology of agents used in inhalation sedation, local anesthesia, and vasoconstrictors, including drug interactions and incompatibilities;
• define the indications and contraindications for use of inhalation sedation and local anesthesia;
• explain the recommended dosages of local anesthesia and nitrous oxide analgesia;
• discuss patient monitoring using observation with particular attention to vital signs and reflexes related to consciousness;
• list the selection and preparation of the armamentaria and record keeping while administering various local anesthetic agents and nitrous oxide analgesia;
• recognize and manage the complications and reactions to local anesthetic agents and nitrous oxide analgesia;
• utilize proper infection control techniques with regard to local anesthetic and nitrous oxide analgesia and proper disposal of sharps;
• describe the use of inhalation sedation equipment;
• recognize the potential for health hazards of trace anesthetics and be able to propose techniques for limiting occupational exposure such as appropriate scavenging systems;
• discuss the abuse potential and hallucinatory effects of nitrous oxide analgesia; and
• describe and communicate the postoperative care of the patient and instructions to the patient.

 

Prerequisites: All required fall semester, second year courses in the Dental Hygiene curriculum must be passed.
Corequisites: All required spring semester, second year courses in the Dental Hygiene curriculum.
S (N)

DH 281 - Pain and Anxiety Control Clinic

 

Course Outcomes
Upon completion of this course, the student will be able to:

• evaluate a patient’s health status, record vital signs and, when indicated, communicate to the patient the rationale and benefit of pain/anxiety control;
• determine the proper local anesthetic agent and dosage with regard to a patient’s health status and the treatment to be performed;
• prepare armamentaria for administration of infiltration local anesthesia and nitrous oxide analgesia with scavenging system;
• safely perform local anesthesia infiltration injections in various areas of the mouth and nitrous oxide analgesia while monitoring the physical status of the patient; and
• demonstrate proper infection control procedures, disposal of sharps and patient record documentation.

DL 110 - Introduction to Technical Dentistry

• state the duties of the dental lab technician;
• define dentistry;
• explain the education necessary for licensing in dentistry;
• list the dental specialties;
• describe the various dental organizations;
• list the reasons for the shift of the traditional role of women from the domestic to the professional;
• discuss the differences of cultural-racial and socio-economic groups;
• demonstrate an understanding of race, ethnic and gender relations in the United States;
• illustrate knowledge of the pathology of bloodborne diseases;
• employ antiseptic techniques in the lab;
• identify the ethical, legal and regulatory considerations related to bloodborne infectious diseases;
• list types of health care insurance; and
• demonstrate knowledge of the history of medical and dental care.

DL 111 - Dental Anatomy, Physiology, Occlusion

• name and identify each tooth found in the adult oral cavity;
• identify the anatomical structure and landmarks of any given tooth;
• name and identify the surfaces of and principle anatomical landmarks of any given tooth (cusps, ridges, grooves, pits and developmental depressions);
• name and identify the line angles and point angles of any given tooth;
• list and identify those bones of the cranium and face that are directly related to the function of the oral cavity and list the function of each;
• list the muscles that form the boundaries of the oral cavity and name the action of each;
• list the muscles of mastication and give the origin, insertion and action of each;
• trace the blood supply from the heart to the oral cavity including each individual tooth;
• trace the venous drainage from the teeth and oral cavity back to the heart;
• name the cranial nerves directly associated with the oral cavity and the teeth; and
• locate and identify the principle anatomical landmarks found on casts of the edentulous maxilla and mandible.

DL 112 - Lab for DL 111

• draw to scale and carve each permanent tooth.

DL 113 - Biomedical Materials and Dental Metallurgy

• list physical properties of various dental materials;
• describe uses of gypsum products;
• identify uses for alloys;
• illustrate properties and uses of resins;
• distinguish between karat and fineness of precious metals;
• describe the uses of porcelain in dentistry;
• operate various dental laboratory machinery; and
• identify physical properties and use of dental waxes.

DL 114 - Lab for DL 113

• list physical properties of various dental materials;
• describe uses of gypsum products;
• identify uses for alloys;
• illustrate properties and uses of resins;
• distinguish between karat and fineness of precious metals;
• describe the uses of porcelain in dentistry;
• operate various dental laboratory machinery; and
• identify physical properties and use of dental waxes.

DL 115 - Complete Denture Technique I

• demonstrate knowledge and use of the semi-adjustable articulators;
• apply this knowledge of the semi-adjustable articulators in arrangement of various degrees of posterior teeth such as rational to 33 degree posteriors;
• simulate masticatory functions using the semi-adjustable articulator such as protrusive check bite, left and right lateral excursion, etc.; and
• demonstrate how to fabricate a functional denture that has appealing esthetic value.
   

 

Concurrent Registration: DL 116
F (S)

DL 116 - Lab for DL 115

• demonstrate knowledge and use of the semi-adjustable articulator;
• apply this knowledge of the semi-adjustable articulators in arrangement of various degrees of posterior teeth such as rational to 33 degree posteriors;
• simulate masticatory functions using the semi-adjustable articulator such as protrusive check bite, left and right lateral excursion, etc.; and
• construct a functional complete denture that has appealing esthetic value.

DL 121 - Removable Partial Denture Technique

• demonstrate knowledge of surveying and designing by constructing removable partial denture frameworks which require clasping of rotated and tilted teeth;
• demonstrate all laboratory procedures necessary to construct partial denture frameworks using the combo-type cast wrought wire clasp;
• explain all laboratory procedures necessary to construct partial denture frameworks using the combo-type wrought wire clasp soldered to framework;
• explain quality control inspections of the finished frameworks, troubleshoot errors, and corrective action when indicated; and
• explain how to mount maxillary and mandibular casts on a straight line articulator with trial base plates using plastic or porcelain teeth, process and finish.

DL 122 - Lab for DL 121

• demonstrate knowledge of surveying and designing by constructing removable partial denture frameworks which require clasping of rotated and tilted teeth;
• perform all laboratory procedures necessary to construct partial denture frameworks using the combo-type cast wrought wire clasp;
• perform all laboratory procedures necessary to construct partial denture frameworks using the combo-type wrought wire clasp soldered to framework;
• perform quality control inspections of the finished frameworks, troubleshoot errors, and take corrective action when indicated; and
• mount maxillary and mandibular casts on straight line articulator with trial base plates using plastic or porcelain teeth, process and finish.

DL 123 - Restorative Technique I

• explain the various clinical and laboratory procedures necessary to fabricate a fixed restoration;
• list and describe the various types of fixed restorations fabricated in the dental laboratory;
• name and describe the common types of tooth preparations employed by the dentist;
• explain the purpose of an individual custom impression tray and construct a clinically acceptable quadrant custom impression tray from a diagnostic cast;
• list the requirements of an acceptable working cast and list the methods for fabrication from the impression for an accurate cast with removable dies;
• identify different types of margins;
• list types of fixed restorations;
• list classes of inlays and the modification of inlays;
• describe methods to prevent contamination especially the methods for the control of bloodborne infectious diseases; and
• demonstrate how to correctly use an infection control station.

DL 124 - Lab for DL 123

• explain the various clinical and laboratory procedures necessary to fabricate a fixed restoration;
• list and describe the various types of fixed restorations fabricated in the dental laboratory;
• construct a full crown;
• construct a 3/4 crown;
• explain the purpose of an individual custom impression tray and construct a clinically acceptable quadrant custom impression tray from a diagnostic cast;
• list the requirements of an acceptable working cast and fabricate from the impression an accurate, bubble free cast with removable dies;
• identify the margins and correctly prepare, trim, and ditch the removable dies; and
• correctly manipulate inlay wax and fabricate clinically acceptable wax patterns for various fixed restorations.

DL 125 - Complete Denture Technique II

• demonstrate knowledge and use of the semi-adjustable articulators;
• apply this knowledge of the semi-adjustable articulators in arrangement of various degrees of posterior teeth such as rational to 33 degree posteriors;
• simulate masticatory functions using the semi-adjustable articulator such as protrusive check bite, left and right lateral excursion, etc; and
• differentiate between various types of repairs, relines, and rebases. Perform the work necessary for each repair.

DL 126 - Lab for DL 125

• demonstrate knowledge and use of the semi-adjustable articulators;
• apply this knowledge of the semi-adjustable articulators in arrangement of various degrees of posterior teeth such as rational to 33 degree posteriors;
• simulate masticatory functions using the semi-adjustable articulator such as protrusive check bite, left and right lateral excursion, etc.;
• differentiate between various types of repairs, relines, and rebases. Perform the work necessary for each repair;
• construct a functional denture that has appealing esthetic value; and
• construct and fabricate surgical splints with procedures for completion.

DL 230 - Dental Laboratory Practice I

• interpret a dentist’s prescription;
• construct an appliance per the prescription;
• order supplies, maintain necessary inventory and price finished products;
• approach a dentist to obtain cases;
• illustrate lab management practices (billing, bookkeeping, etc.);
• demonstrate the care and maintenance of equipment; and
• explain the techniques of disinfecting and sanitizing.
   

DL 231 - Removable Partial Denture Technique II

• demonstrate knowledge of surveying and designing by constructing removable partial denture frameworks which require clasping of rotated and tilted teeth;
• construct removable partial denture frameworks which require the use of tube teeth;
• construct removable partial denture frameworks which require the use of plastic facings with plastic backings;
• perform all laboratory procedures necessary to construct partial denture frameworks using the combo-type cast wrought wire clasp;
• perform all laboratory procedures necessary to construct partial denture frameworks using the combo-type wrought wire clasp soldered to framework;
• perform quality control inspections of the finished frameworks, troubleshoot errors, and take corrective action when indicated; and
• mount maxillary and mandibular casts on straight line articulator with trial base plates using plastic or porcelain teeth, process and finish.

DL 232 - Lab for DL 231

• demonstrate knowledge of surveying and designing by constructing removable partial denture frameworks which require clasping of rotated and tilted teeth;
• construct removable partial denture framework which require the use of tube teeth;
• construct removable partial denture framework which require the use of plastic facings with plastic backings;
• perform all laboratory procedures necessary to construct partial denture frameworks using the combo-type cast wrought wire clasp;
• perform all laboratory procedures necessary to construct partial denture frameworks using the combo-type wrought wire clasp soldered to framework;
• perform quality control inspections of the finished frameworks, troubleshoot errors, and take corrective action when indicated; and
• mount maxillary and mandibular casts on straight line articulator with trial base plates using plastic or porcelain teeth, process and finish.

DL 233 - Restorative Technique II

• define working models;
• define and identify 3-unit bridge and ¾ crown;
• define soldering procedures;
• name veneer materials; and
• list various designs for veneer substructures.

DL 234 - Lab for DL 233

• construct working models;
• prepare and construct 3-unit bridge;
• construct ¾ crown;
• demonstrate spruing capabilities;
• demonstrate and perform investing techniques using Whip-Mix machine;
• perform casting procedure;
• perform soldering procedure;
• develop and perform a solder joint on a 3-unit posterior bridge;
• design PFM substructure;
• apply veneer materials; and
• illustrate finishing and polishing procedures using appropriate materials.

DL 235 - Ceramics Technique I

• identify different types of tooth preparations for ceramic restorations;
• recognize different types of ceramic alloys, i.e. non-precious verses precious metal;
• perform different ceramic waxing techniques, i.e. spruing techniques, investing techniques and metal design;
• identify ceramic investments;
• identify casting differences, i.e. high heat investment compared to low heat investment;
• perform soldering techniques for ceramic metal;
• teach the procedures of preparing and finishing ceramic metal for applying porcelain;
• recognize ceramic finishing materials, i.e. burs and stones; and
• identify all types of porcelain crowns.

DL 236 - Lab for DL 235

• demonstrate mounting casts on semi-adjustable articulators;
• construct three single units (anterior and posterior) and three unit bridge;
• identify different waxing techniques;
• perform different types of spruing techniques;
• demonstrate investing procedure;
• demonstrate casting techniques;
• identify different types of ceramic metals;
• demonstrate soldering procedures; and
• perform and demonstrate metal finishing.

DL 237 - Orthodontic Technique 1

• identify various types of malocclusions;
• identify orthodontic study models;
• design an orthodontic appliance capable of correcting a specific malocclusion;
• construct a removable orthodontic appliance;
• repair a removable orthodontic appliance; and
• apply theoretic knowledge of functional appliances.

DL 238 - Lab for DL 237

• identify various types of malocclusions;
• fabricate orthodontic study models;
• design an orthodontic appliance capable of correcting a specific malocclusion;
• fabricate a removable orthodontic appliance;
• repair a removable orthodontic appliance; and
• apply theoretic knowledge of functional appliances.

DL 240 - Dental Laboratory Practice II

• interpret a dentist’s prescription;
• construct an appliance per the prescription;
• order supplies, maintain necessary inventory and price finished products;
• approach a dentist to obtain cases;
• illustrate lab management practices (billing, bookkeeping, etc.);
• demonstrate the care and maintenance of equipment; and
• explain the techniques of disinfecting and sanitizing.

DL 241 - Senior Seminar

• identify all dental materials;
• recognize pertinent areas of oral anatomy and their importance in constructing a dental prosthesis;
• demonstrate knowledge in various phases of complete denture construction, partial dentures, restorative, ceramics and orthodontics;
• display confidence in the ability to successfully incorporate knowledge of all dental technology courses into career goals;
• recognize dental ethics, parameters, history and responsibility. Be aware of culturally diverse populations; and
• demonstrate knowledge of protocols established to ensure asepsis, infection and hazard control, and disposal of hazardous waste.

DL 243 - Restorative Technique III

• mount practical cases on the semi-adjustable articulator;
• describe casting problems and how to correct them;
• describe a 3-unit broken stress bridge with mini rest attachment;
• identify margins;
• describe a semi-precision attachment;
• describe a full-precision attachment;
• describe a two-piece crown (post core and crown);
• describe a one-piece post crown;
• list spruing and investing procedures; and
• translate prescriptions.

DL 244 - Lab for DL 243

• mount practical cases on the semi-adjustable articulator;
• describe casting problems and how to correct them;
• construct a 3-unit broken stress bridge with mini rest attachment;
• identify margins;
• describe a semi-precision attachment;
• describe a full-precision attachment;
• desribe a two-piece crown (post core and crown);
• describe a one-piece post crown;
• list spruing and investing procedures; and
• translate prescriptions.

DL 245 - Ceramics Technique II

• operate the porcelain ovens;
• state different firing temperatures;
• list ceramic metals;
• identify opaquing materials;
• define porcelain characteristics;
• define staining and glazing;
• describe types of staining procedures;
• describe types of soldering techniques;
• describe pressed glass techniques (e.max); and
• translate prescriptions.

DL 246 - Lab for DL 245

• operate the porcelain ovens;
• illustrate different firing techniques;
• prepare metal structure for firing;
• apply various opaquing techniques;
• perform various build-ups of porcelain techniques;
• demonstrate contouring of porcelain with appropriate material;
• prepare porcelain crowns for glazing procedure;
  • use two types of glazing techniques (surface and natural);
  • illustrate staining techniques (internal and external);
• perform e.max waxing;
• perform e.max pressing; and
• perform post soldering techniques.

DL 250 - Dental Lab Specialties

• describe osseointegration;
• evaluate effect of bloodborne diseases;
• describe the various types of bone implants;
• construct complete mandibular and maxillary dentures for restoring function and aesthetics;
• construct the required prosthodontic appliances according to the doctor’s prescription;  and
• describe the various types of surgical procedures required after accident or disease.

DL 251 - Partial Denture Seminar

• translate a prescription;
• survey and design according to prescription; and
• complete fabrication of a removable partial denture.

DL 253 - Complete Denture Seminar

• construct complete dentures from secondary impressions to completion;
• construct complete immediate dentures to occlude with natural teeth;
• construct cast palate and cast mandibular base for dentures;
• rearticulate the completed denture on the semi-adjustable articulator for protrusive check bite, and left and right lateral excursions;
• rebase and reline a denture following the dentist’s prescription; and
• complete repairs.

DL 255 - Ceramics/Restorative Seminar

• construct practical cases;
• construct one, 3-unit bridge;
• construct one, multi-unit bridge of 4 units;
• contrast the practical use of different metals depending upon the actual case;
• translate the dentist’s prescriptions; and
• demonstrate the use of basic ceramic techniques, materials and equipment.

DL 257 - Maxillofacial Prosthesis

• construct a silicone nose prosthesis;
• construct a silicone ear prosthesis;
• construct a silicone eye prostheses;
• construct a three-part speech aid (palatal section, bar, bulb) for a cleft palate patient;
• construct a hollow acrylic obturator; and
• construct an acrylic shell nose.

DL 258 - Lab for DL 257

• construct a silicone nose prosthesis;
• construct a silicone ear prosthesis;
• construct a silicone eye prostheses;
• construct a three-part speech aid (palatal section, bar, bulb) for a cleft palate patient;
• construct a hollow acrylic obturator; and
• construct an acrylic shell nose.

DL 260 - Dental Implantology

• select pertinent material for construction of implants;
• distinguish between biocompatibility of various metals;
• discuss different technical approaches;
• choose relevant equipment;
• list various surgical procedures;
• prepare models for implant cases;
• determine fixtures to be used during construction of implant cases;
• discuss aesthetics;
• construct an overdenture bar with attachments;
• fabricate surgical stents;
• discuss reline and repair implant cases; and
• wax and cast UCLA type restorations.

DL 261 - Orthodontic Technique II

• design an orthodontic appliance capable of correcting a specific malocclusion;
• fabricate a variety of removable orthodontic appliances;
• repair removable orthodontic appliances;
• use a semi-adjustable articulator;
• fabricate a TMJ splint;
• apply theoretic knowledge of sleep apnea appliances; and
• fabricate indirect bonding tray.

DL 262 - Lab for DL 261

• design an orthodontic appliance capable of correcting a specific malocclusion;
• fabricate a variety of removable orthodontic appliances;
• repair removable orthodontic appliances;
• use a semi-adjustable articulator;
• fabricate a TMJ splint;
• apply theoretic knowledge of sleep apnea appliances; and
• fabricate indiect bonding tray.

DL 264 - Lab II for DL 245

• apply porcelain to metal substructures;
• construct practical cases whether single or bridges;
• use internal porcelain modifiers and stains according to individual patient requirements;
• construct porcelain butt margins; and
• translate prescriptions.

DL 265 - Cosmetic and Aesthetic Dentistry

• discuss the various types of restorative cosmetic materials that exist in dentistry today;
• fabricate inlays, onlays, veneers and full crowns;
• construct models and dies for class projects;
• wax and press restorations of pressed glass, including veneers, onlays, inlays, single crowns and multiple units;
• discuss the differences between the shaded technique and the layered technique of “Empress”; and
• discuss and demonstrate the proper use of equipment used in cosmetic dentistry.

DL 266 - Lab for Denture Set-Ups

• construct complete dentures from secondary impressions to completion;
• construct complete immediate dentures to occlude with natural teeth;
• rearticulate the completed denture on the semi-adjustable articulator for protrusive check bite and left and right lateral excursions;
• rebase and reline a denture following the dentist’s prescription; and
• complete repairs.

DL 270 - Dental Laboratory Internship

• construct a complete denture in a clinical atmosphere;
• construct a partial denture in a clinical atmosphere;
• construct a fixed restoration in a clinical atmosphere;
• demonstrate an awareness of the psychological/special needs of the patient; and
• demonstrate an awareness of the needs and requirements of the dentist.

DL 271 - CAD/CAM Systems for Dental Lab Technology

• select pertinent material for restorative product;
• discuss different technical approaches;
• choose relevant materials;
• list various design procedures;
• prepare design cases for milling;
• determine fixtures to be used during construction;
• discuss aesthetics; and
• design a prosthetic appliance using the computer program.

NT 128 - Food Selection and Preparation

• apply safe food handling techniques to prepare food safely;
• demonstrate an understanding of the functions of ingredients in foods;
• prepare foods to maximize nutrient value and sensory quality;
• demonstrate an understanding of the effects of food preparation on food constituents;
• evaluate the quality of food products, discuss defects, and formulate probable causes for defects based on food science principles;
• develop an informed understanding of cultural foodways; and
• work effectively as a team member.

NT 132 - Nutrition Care I

• identify factors that impact an individual’s food choices;
• demonstrate an understanding of the metabolism of, absorption of, and functions of carbohydrates, protein, fat, vitamins, minerals and water in the body;
• demonstrate knowledge of food sources of individual nutrients;
• use dietary guides to evaluate menus and intakes; and
• calculate the caloric needs of individuals.

NT 134 - Health Field Orientation

• demonstrate an understanding of the role of the dietetic technician and his/her relationship to other members of the health care team;
• demonstrate an understanding of policies and procedures, and health care laws that can affect nutritional care in a health care facility, and health care clients; and
• explain computer uses in dietetics.

NT 136 - Nutrition Care II

• demonstrate basic knowledge of facts and terms related to lifecycle nutrition;
• demonstrate basic understanding of normal nutrition needs throughout the lifecycle;
• demonstrate an understanding of energy balance and weight management;
• demonstrate application of nutrition knowledge and lifestyle needs to create appropriate menus for groups;
• locate and accurately interpret current research literature on lifecycle nutrition;
• prepare and deliver an effective presentation to classmates; and
• use information technology.