CS 121 - Computer Science I

• identify basic components and organization of a computer;
• demonstrate the use of the operating system and an editor to write and execute programs;
• develop algorithms for solving problems on a computer utilizing a top-down approach with stepwise refinement;
• write, debug and execute programs in a structured programming language;
  • use basic datatypes, expressions, and built-in functions to write elementary programs;
  • use user created and library functions. Differentiate between input and output (value, reference) arguments;
  • differentiate between iteration and recursion, and trace functions of each type;
  • implement the control structures of the language;
  • write modular solutions by use of multiple files for implementation of abstract data types; and
  • use user created classes.
• identify problems where the use of arrays to store data is appropriate, and define the data types using arrays;
• compare and analyze basic sorting algorithms: selection, insertion, exchange;
• compare and analyze searching techniques: linear, binary;
• write user documentation for programs explaining the purpose of the program to a user;
• write programmer documentation explaining the implementation of the program to another programmer; and
• technology objectives: Students will be able to demonstrate “hands on”proficiency in using current hardware, software tools and languages to accomplish all of the above course objectives.

CS 132 - Computer Science II

• identify problems where the use of arrays to store data is appropriate, and define and use data types using arrays;
• identify problems where the use of ADT/class is appropriate;
• identify problems where the use of structures to store data is appropriate and define and use data types using structures;
• define a stack and its associated operations and implement it in a program;
• define a queue and its associated operations and implement it in a program;
• convert expressions between infix, prefix, and postfix notation;
• compare and differentiate between a recursively-defined function and an iteratively defined function;
• write, debug, and execute programs involving recursion;
• use pointers to implement new data types using dynamic storage;
• define and use linked lists, circular lists, and doubly linked lists;
• define a binary tree structure and its associated operations and implement it in a program;
• write and use generic programming from both user created templated ADT’s (classes, lists, queues, stacks, trees, etc.) and the Standard Template Library (STL);
• compare and analyze more advanced sorting algorithms: quick merge sort, heap sort, and tree sort;
• compare and analyze searching techniques: linear, binary, and tree;
• develop several implementations for a new data type, and be able to compare them in terms of space, time and ease of use;
• write careful and correct documentation for a program, explaining to a user or another programmer what the program does and how it does it; and
• technology objectives: Students will be able to demonstrate “hands on ” proficiency in using current hardware, software tools and languages to accomplish all of the above course objectives.

CS 209 - Programming in Java

• design, write, debug, and execute applets and programs in Java using one of the popular development environments;
• design, write, debug, and execute applets and programs in Java using an object-oriented approach;
• design, write, and debug applets in Java that run in a World Wide Web browser such as Microsoft Explorer, or Mozilla;
• use the existing standard Java class libraries and their Application Programming Interfaces (APIs) to develop applets and programs in Java;
• design, write, and debug applets and programs in Java that include use of class data members and member methods;
• use the standard Java data types (e.g., integers, double, arrays) to write applets and programs in Java;
• use the standard Java control structures to write applets and programs in Java; and
• design, write, and debug applets and programs in Java that use a multi-level class hierarchy and inheritance;
• design, write, and debug applets and programs in Java that use method and variable overriding and overloading;
• design, write, and debug applets and programs in Java that include graphics components;
• design, write, and debug applets and programs in Java that include graphical user interfaces (GUIs) and components;
• design, write, and debug applets and programs in Java that use files and streams;
• design, write, and debug applets and programs in Java that consist of applications in other disciplines such as the sciences, engineering and business;
• write documentation that is included in the internal program modules;
• TECHNOLOGY OBJECTIVES: Students will be able to demonstrate “hands on” proficiency in using state-of-the-art computer software tools and languages to accomplish the above course objectives. All of the above course objectives involve the use of computer and information technology.

CS 210 - Programming in C++

• design, write, debug, and execute programs in C++ using a modular approach;
• use standard C++ data types in expressions, conversion of types, and built-in C++ functions in a program;
• use the control structures provided by the C++ language to write loops and selections;
• define and use functions with both input and output parameters. This should include recursive functions;
• define and use pointer variables;
• use arrays to store data and describe the relationship between arrays and pointers;
• define and use structures and unions to store data in a program;
• use dynamic memory allocation to create linked lists;
• use the standard C++ libraries;
• compare sequential file access and random access and use both in a program;
• define and use classes with appropriate data members and function members;
• define and use overloaded operators;
• use templates to define generic classes and generic functions;
• define and use class inheritance; and
• explain several differences between C and C++.

CS 211 - Computer Networks and Internetworks

• setup a network card for use under Linux.
• setup a network printer under Windows server 2000, UNIX.
• explain the difference between baud rate and bits per second.
• design, write, debug, and execute a program to contact a web server and extract and print the returned page.
• describe how an IP router uses a routing table to forward datagrams.
• describe how a datagram crosses the Internet.
• describe the operation of error detection codes and cyclic redundancy codes.
• explain the difference between a hub and a layer 2 switch.
• describe how TCP identifies a connection.
• explain how a web server can handle multiple connections to port 80.
• explain the difference between a bridge and IP router.
• trace and compute the length of the path of a single bit as it travels across a base T network.
• explain why TCP is classified as end to end.
• explain the difference between CSMA/CD in Ethernet and a token passing scheme used in Token Ring.
• design, write, and debug socket programs for network communication between workstations and servers.
• capture and decode packet contents.
• explain the operation of public key and double key encryption schemes.
• understand the use of overflow attacks and their prevention
• describe Unix and Windows network attacks and means to defend the attacks.
• technology objectives:
  • use a computer to develop programs; and
  • use the Linux operating environment effectively.

CS 215 - Web Development and Programming I

• design and implement the folder/directory structure for a simple web site or for a new portion of an existing site;
• design and implement web pages for a web site using HTML; test and debug the pages;
• apply good design principles regarding issues such as simplicity, the use of white space, consistency across pages, visual appeal, and navigation;
• apply the design principle of separating style and structure using style sheets;
• design and implement web pages that are viewable using major web browsers;
• design and implement dynamic web pages using a scripting language with HTML; test and debug the pages;
• design and implement web pages that include basic non-text elements such as images and/or animation;
• design, implement, and test web pages that employ database connectivity;
• explain the nature and purpose of a web server and identify a few of the popular ones;
• explain the significance of the client-server software architecture for web applications;
• design, implement, and test web pages that employ XML;
• explain applications of web-network technology in industry; usage of internets and intranets in industry; and basic development practices and procedures used in industry;
• work as a member of a team to design, develop, test, and debug software for an intranet or internet web site; and
• technology objectives: Students will be able to demonstrate “hands on” proficiency in using state-of-the-art computer software tools and languages to accomplish the above 13 course outcomes. All of the above 13 course outcomes involve the use of computer and information technology.

CS 216 - Advanced Web Development and Programming II

• explain and describe distributed enterprise models and implementation alternatives;
• design and implement one or more Java servlets; test and debug the servlets; deploy the servlets;
• design and implement one or more JavaServer Pages; test and debug the JSPs; deploy the JSPs;
• design and implement server-side software that interacts with a database for the purposes of querying the database; test and debug the software; deploy the software;
• design and implement server-side software that interacts with a database for the purposes of performing insert, update, and delete operations on the database; test and debug the software; deploy the software;
• design and implement one or more Active Server Pages; test and debug the ASPs; deploy the ASPs;
• design and implement one or more COM modules; test and debug the COM modules; deploy the modules;
• design and implement an XML application that provides for information exchange; test and debug the software;
• explain important security issues and describe the technology available to address the issues;
• explain important e-commerce issues and describe the technology available to address the issues;
• explain the important ethical issues and describe the technology available to address the issues;
• identify and explain the high-priority software quality factors (e.g., scalability, performance, platform independence, reliability) and describe approaches to address these factors;
• explain applications of web-network technology in industry; usage of internets and intranets in industry; and basic development practices and procedures used in industry;
• work as a member of a team to design, develop, test, and debug software for an intranet or internet web application; and
• technology objectives: Students will be able to demonstrate “hands on” proficiency in using state-of-the-art computer software tools and languages to accomplish the above 14 course outcomes. All of the above 14 course outcomes involve the use of computer and information technology.

CS 220 - Advanced Programming in Java

• design, write, debug, and execute Java programs using an object-oriented approach;
• use the existing standard Java class libraries and their Application Programming Interfaces (APIs) to develop Java programs;
• design, write, and debug Java programs that include the use of vectors and other structured data types;
• design, write, and debug Java programs that include the use of the capabilities of the Java Collections class;
• design, write, and debug multithreaded Java programs;
• design, write, and debug Java programs that use client-server and other technology to implement distributed systems for use on computer networks, both LANs and WANs;
• design, write, and debug Java programs that incorporate Java Database Connectivity and data retrieval from a relational database;
• design, write, and debug Java programs that include server-side software such as servlets;
• design, write, and debug Java programs that include the use of Java Server Pages (JSP);
• design, write, and debug reusable, integrable modules/components, including Enterprise JavaBeans;
• design, write, and debug enterprise applications;
• design, write, and debug Java programs that consist of applications in other disciplines such as the sciences, engineering, and business;
• write documentation that is included in the internal program modules; and
• technology objectives: Students will be able to demonstrate “hands on” proficiency in using state-of-the-art computer software tools and languages to accomplish the above course objectives. All of the above course objectives involve the use of computer and information technology.

CS 221 - Machine Organization and Assembly Language Programming

• describe the general organization and main components of a computer system – the CPU, memory, peripherals, and bus;
• describe and explain the Fetch-Execute cycle of a computer;
• describe and explain the basic elements and circuit types at the digital logic level;
• describe and explain the different devices, memory components, memory types, chips, buses, as well as circuit synthesis;
• describe, explain, and use register transfer language and notation;
• compare and contrast different addressing modes;
• translate instructions into the binary form that is used for the internal representation of instructions in memory;
• translate various types of data values into the binary form that is used for the internal representation in memory;
• explain the concept of a subroutine – how control is transferred and how the arguments are passed;
• explain and describe the concept of virtual memory and the basic schemes involved in memory management;
• describe and explain the concept of an assembler and linker, as well as the assembly and link processes;
• assemble, link, and execute programs using assembly language for the Intel-86 family of microprocessors;
• design, write, execute, and debug assembly language programs;
• design, write, execute, and debug programs using subroutines;
• design, write, execute, and debug a hybrid program that has modules written in assembly language and in a high level language such as Modula, Pascal, or C;
• use the debugger to examine the actual internal representation of data and program instructions, as well as the runtime stack as a program executes;
• explain the concept of a programming macro, compare it with a subroutine, and use it in a program;
• explain the concept of conditional assembly;
• describe methods of coding data for transmission;
• write careful and correct software documentation including user and programmer manuals which explain, to a user and programmer respectively, what the program does and how it does it; and
• research a topic related to the topics in this course.
• technology objectives:
  • Use computer software to create source files, assemble and/or compile files, and link files to produce an executable program;
  • Use the computer network to store and retrieve files; and
  • Send files in text form and binary form across the internet.

CS 232 - Advanced Data Structures

• describe and explain: (a) the concept of an abstract data type (ADT) and (b) different algorithmic strategies;
• design, write, execute, and debug programs in C++;
• apply measures of efficiency for algorithms and ADTs and interpret the results;
• explain and describe the structure representation and access procedures for ADTs including arrays, stacks, queues, linked lists, trees, graphs, and files;
• explain and describe the applications of ADTs including arrays, stacks, queues, linked lists, trees, graphs, and files;
• explain and describe different search and internal sorting algorithms;
• explain and describe the structure, representation, and access procedures for static and dynamic tree tables and hash tables;
• explain and describe the applications of static and dynamic tree tables and hash tables;
• identify problems where advanced ADTs are appropriate and select or design the most suitable ADT for the given task;
• design, implement, and use advanced ADTs;
• identify and perform all phases of the software system development process;
• write software documentation, including user and programmer manuals; and
• technology objectives: Students will be able to demonstrate “hands on ” proficiency in using current hardware, software tools and languages to accomplish all of the above course objectives.

CS 290 - Computer Science Internship

The student is required to perform a minimum of 180 hours of work on the internship project as defined by the contract drawn up between student, supervisor at company, and SUNY Erie faculty member.

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

• demonstrate ability to work in a non-academic (industry) environment;
• demonstrate ability to work as a member of a team;
• demonstrate knowledge of the software development process;
• demonstrate ability to analyze and specify requirements;
• demonstrate ability to design software and document the design with annotated design diagrams;
• demonstrate ability to implement the software design by writing the programming language code with good internal documentation;
• demonstrate ability to test and debug the software and document the final results;
• demonstrate ability to iteratively refine the software and relevant documentation;
• demonstrate ability to apply and adhere to good software design principles;
• demonstrate ability to apply and adhere to good software programming principles;
• demonstrate ability to apply and adhere to good testing and debugging principles;
• demonstrate ability to apply and adhere to good documentation principles; and
• technology objectives: Students will be able to demonstrate “hands on” proficiency in using state-of-the-art computer software tools and languages to accomplish the above course objectives.  All of the above course objectives involve the use of computer and information technology.

CO 120 - Architectural Blueprint Reading

• read an architect’s scale;
• identify information from multi-views and isometrics;
• explain the general kinds of information shown on various drawings used in the construction industry;
• interpret symbols and conventional representations; and
• be familiar with relevant building codes and zoning ordinances.

CO 137 - Introduction to Welding

• safely setup and use Plasma-Arc and Oxy-Fuel systems;
• present information and ideas about cutting operations effectively in various contexts and formats, both written and oral;
• properly cut and finish metal stock of varying thicknesses using straight line, curve or bevel cuts using the appropriate equipment; and
• demonstrate knowledge of welding safety including, personal safety equipment, machine safety and shop safety.

CO 140 - Construction I

• identify individual building components relating to foundation systems, framing systems, exterior and interior finish systems and roofing systems for residential construction;
• basic knowledge with the use and layout of building materials in residential construction;
• basic knowledge with the use of building codes in residential construction;
• understanding how a set of residential construction drawing documents are used in the industry;
• an appropriate use of construction techniques and skills to maximize the use of materials and modern tools within the construction industry;
• an ability to apply creativity in the design of systems, components or processes appropriate to lab project objectives;
• an ability to function effectively on teams;
• an ability to identify, analyze, and solve technical problems with methods of project component installations;
• an ability to communicate effectively through project assignments and notebook submissions;
• an ability to use computers with Microsoft office products;
• use of the internet to locate materials and equipment for construction; and
• use of local network printers.

CO 147 - Introduction to Shielded Metal Arch Welding / Stick Welding

• make multiple pass welds in all positions;
• present information and ideas about specific types of weld joints as well as their structural application effectively in various contexts and formats, both written and oral;
• prepare, test, and evaluate guided bend test specimens;
• make code quality welds on plate;
• properly use and apply mathematical welding formulas; and
• read and interpret welding blueprints.

CO 150 - Principles of Contracting

• explain the organization and operations of the construction industry from the management/ownership viewpoint;
• be familiar with techniques used for planning, scheduling, estimating, bidding, controlling and analyzing construction projects; and
• be able to implement procedures, process reports and manage the legal documentation required for construction contracting.
   

CO 157 - Introduction to Gas Metal Arc Welding, Metal Inert Gas Welding

• apply welding procedures to fabricate weldments;
• apply machining procedures to modify weldments to final drawing specifications;
• analyze blueprints and disseminate the information to build a weldment;
• examine weldment design shapes and mathematically calculate the solutions to build a weldment;
• associate the basic principles of chemistry as they apply to the welding field;
• communicate project information through written methods; and
• recognize hazards in the workplace and operate in a safe manner.

CO 165 - Construction II

• identify individual building components relating to foundation systems, framing systems, exterior and interior finish systems and roofing systems for commercial and/or industrial construction;
• basic knowledge with the use and layout of building materials in commercial and/or industrial construction;
• basic knowledge with the use of building codes in commercial and/or industrial construction;
• understanding how a set of commercial and/or industrial construction drawing documents are used in the industry;
• an appropriate use of construction techniques and skills to maximize the use of materials and modern tools within the construction industry;
• an ability to apply creativity in the design of systems, components or processes appropriate to lab project objectives;
• an ability to function effectively on teams;
• an ability to identify, analyze, and solve technical problems with methods of project component installations;
• an ability to communicate effectively through project assignments and notebook submissions;
• an ability to use computers with Microsoft office products;
• use of the internet to locate materials and equipment for construction; and
• use of local network printers.

CO 185 - Principles of Mechanics

• investigate and determine simple planer vector forces graphically and algebraically;
• investigate and determine reactions of simply supported beams;
• identify, analyze and solve technical problems;
• understand basic principles of statics, force systems, and moments of inertia; and
• investigate and determine simple wood spanning elements from tables and formulas.

CO 210 - Drafting for Construction

• exhibit basic techniques using drafting tools;
• design and introduce the underpinnings and concepts of architectural drafting;
• recognize the conventional language of drafting; and
• exhibit competence in conveying line quality and lettering techniques.

CO 212 - Construction Management Internship

• an appropriate mastery of the knowledge, techniques, skills, and modern tools of their discipline;
• an ability to conduct, analyze, and interpret experiments and apply experimental results to improve processes;
• an ability to function effectively on teams;
• an ability to identify, analyze, and solve technical problems;
• an ability to communicate effectively; and
• a recognition for the need for and an ability to engage in lifelong learning.

CO 220 - Construction III

• identify individual building components relating to water and wastewater systems, mechanical systems and electrical systems for residential, commercial and/or industrial construction;
• basic knowledge with the use and layout of building materials in residential, commercial and/or industrial construction;
• basic knowledge with the use of building codes in residential, commercial and/or industrial construction;
• understanding how a set of residential, commercial and/or industrial construction drawing documents are used in the industry;
• an appropriate use of construction techniques and skills to maximize the use of materials and modern tools within the construction industry;
• an ability to apply creativity in the design of systems, components or processes appropriate to lab project objectives;
• an ability to function effectively on teams;
• an ability to identify, analyze, and solve technical problems with methods of project component installations;
• an ability to communicate effectively through project assignments and notebook submissions;
• an ability to use computers with Microsoft office products;
• use of the internet to locate materials and equipment for construction; and
• Use of local network printers.

CO 230 - Estimating for Construction

• develop a systematic approach to the take-off process;
• measure the work of the project in the form of a series of quantified work items;
• demonstrate the use of special computer programs for estimating and creating spreadsheets;
• use the means cost index effectively to attain prices and other information relative to the estimating process;
• quantify the general requirements of the project in such a way that the contractor can assign a monetary value to each; and
• create a portfolio (notebook) of the project.

CO 240 - Construction Surveying

• improve ability to function as a member of a survey party in completing the assigned field work;
• communicate verbally during outdoor laboratory exercise and record field measurements and other date in the manner common to the surveying profession;
• gain the ability to measure differences in elevation and linear distance by stadia methods;
• plotting of topographic data;
• contouring;
• understand and preform building construction layout including:  Building setbacks, offset hubs, grade stakes, basic stakeout, radial stakeout;
• understand and calculate principle elements of a horizontal curve (T, L, LC, E) if R and  Δ are known;
• calculate stations, deflection angles and chords to stakeout a horizontal curve from the PC;
• calculate slopes and grades;
• understand and calculate principle elements of a vertical curve;
• calculate elevations at full or partial stations if PVI station and elevation, curve length, and grades are given;
• understand the differences among plan data, profile data and cross-section data used in construction surveys for routes;
• develop a profile of existing and proposed ground along a baseline;
• develop cross-sections of existing and proposed ground at major points along a baseline;
• calculate volumes for earthwork by grid method and average end area method; and
• create computer solutions for common surveying problems utilizing computer software.

 

Prerequisites: CI 110
F/S (N)

CO 250 - Principles of Structural Design

• understand basic principles of stress and deformation in simple structural elements;
• investigate and determine shear and moments of simply supported beams;
• indentify, analyze and solve technical problems;
• investigate and determine beam deflection and bending in simple steel members; and
• understand basic principles of structural design loads and methods.

CO 265 - Construction Management

• plan, schedule, control and analyze the progress of a project;
• prepare/Organize long and short range scheduling and materials management;
• manage proper policing of accepted schedule, treating shortages and recognizing real problems;
• realize job organization, importance and value of meeting the schedule and cost control;
• communicate effectively both written and orally in reports and presentations; and
• understand professional, ethical and social responsibilities.

CO 275 - Estimating Earthwork projects

• demonstrate an understanding of construction drawings;
• demonstrate the procedure for estimating quantities for various types of excavations and earthwork projects;
• calculate project time;
• make equipment selection based on machine productivity; and
• determine probable hourly equipment costs based on depreciation, investment and maintenance costs.

CO 285 - Contracts and Specifications

• an ability to communicate effectively through project and homework assignments;
• an ability to differentiate between types of contracts used in the construction industry;
• an understanding of the technical terms used in contracts, specifications and the construction industry;
• an ability to differentiate between multiple sections of technical specifications used in the construction industry;
• understanding of C.S.I. formats with master specifications;
• understanding of boiler plate requirements within project manuals; and
• understanding the different types of contract documents used in construction.

CO 295 - Engineering Problem Applications

• define methods of measurement;
• apply ratios and proportions for problem solving;
• use trigonometric processes to conduct structural analysis of a system;
• use statistical data to make analysis and prediction; and
• apply probabilities to engineering project uncertainties.

IN 100 - Introduction to Crime Scene Technology

• demonstrate an understanding of the role of the criminal investigator at a crime scene;
• demonstrate an understanding of history of crime scene investigation, the preservation of evidence, the function of collection, and chain of custody, the function of the forensic laboratory; and
• be able to enter field of crime scene investigator, with a command of his/her responsibility.

IN 110 - Crime Scene Photography

• demonstrate an insight into photography;
• demonstrate an understanding of history of crime scene photography, black/white, color and digital imaging, the function of the photography, enlargement, and court presentation; and
• be able to enter field of crime scene investigator, with a command of his/her responsibility.

IN 200 - Fingerprint Technology

• demonstrate an understanding of the role of the criminal investigator at a crime scene;
• demonstrate an understanding of history of fingerprints, identification of fingerprint patterns, and classification of fingerprints;
• demonstrate the location of fingerprints, processing, photographing and preservation of prints;
• demonstrate the ability of make a comparison of fingerprints left at a crime scene to those of a suspect

IN 210 - Courtroom Presentation of Evidence

• demonstrate an understanding of the role of the criminal investigator at a crime scene;
• demonstrate an understanding of the history of crime scene investigation, the preservation of evidence, the function of collection of evidence, chain of custody, and the function of the forensic laboratory;
• demonstrate the ability to qualifying and testify in court

CR 150 - Introduction to Criminal Justice

• list the three phenomena of the 1960s and 1970s that stirred interest and led to changes in the American criminal justice system;
• understand the significance of the 4th, 5th, 6th, 8th, and 14th Amendments to the U. S. Constitution in the administration of justice;
• demonstrate an understanding of the key issues surrounding the need for the government to balance the maintenance of law and order versus individual rights;
• discuss the measurement and patterning of criminal behavior in America;
• name the major agencies involved in processing a person through the criminal justice system and differentiate their roles; and
• describe his/her beliefs about justice in America, as well as the triumphs and failures of the criminal justice system.

CR 160 - Criminology

• discuss and analyze major theories of crime causation;
• discuss the nature, extent and patterns of crime;
• discuss the criminal justice system; and
• discuss and analyze criminal behavior.

CR 170 - Criminal Law

• understand criminal law in general and the New York State Penal Law in particular;
• distinguish between violations, misdemeanors and felonies;
• understand the use of force; and
• understand the terminology used in the criminal justice system.

CR 200 - Industrial and Retail Security

• demonstrate an understanding of the role of the security officer and supervisor’s role;
• demonstrate an understanding of history of security, security measures used by industrial and retail establishments and how it relates to residential security; and
• be able to enter security work with a command of his/her responsibility.

CR 210 - Deviant Behavior

• demonstrate an understanding of the various theories of deviance and their application to both criminal and non-criminal behaviors;
• understand the nature and patterns of interpersonal violence;
• recognize people with mental disorders: psychotics, psychopaths, and personality disorders;
• comprehend the phenomenon of substance abuse, to include the uses, effects and addiction patterns of narcotics;
• evaluate suicide risk potential through an understanding of the variety of suicidal experiences as well as situational factors that effect suicide; and
• develop an awareness of and sensitivity to a variety of diverse lifestyles.

CR 220 - Criminal Justice Ethics

• discussion that includes developing moral and ethical behavior, predicting behavior, teaching ethics in criminal justice, criminology, and justice from criminal justice systems perspective;
• evaluating the role of the police in society, authority and power, discretion and duty, graft and gratuities and, discretion in Investigation and Interrogation; and
• analysis of ethical practices pertaining to detainment, corrections, courts, and legal defense.

CR 230 - Criminal Investigations I

• understand the history of criminal investigations;
• how to conduct crime scene searches;
• handling and marking of all physical evidence recovered; and
• development of investigative techniques.

CR 231 - Lab for CR 230

• demonstrate an understanding of the role of the criminal investigator;
• demonstrate an understanding of methods of crime scene investigation, collection of evidence, crime scene sketching, processing the crime scene for fingerprints, classification and identification of fingerprints left at scene; and
• be able to enter police work with a command of his/her responsibility.

CR 250 - Introduction to Corrections

• demonstrate an understanding of the history of corrections and its operations today;
• comprehend the present prison system and alternatives to prison;
• differentiate the relationship between corrections, parole, probation, and how each works within the criminal justice system; and
• understand the application of the juvenile justice system and punishment, and how it differs from the adult correctional system.

CR 260 - Criminal Courts and Procedures

• the evaluation of the law, critically, relative to fairness, application and access to justice;
• the analysis of criminal procedure doctrine;
• the explanation of the various stages, components and participants that comprise NYS Criminal Procedure Law; and
• the relationship between the NYS and US Constitutions.

CR 270 - Police Administration

• have the knowledge to articulate the many issues confronting contemporary police and law enforcement agencies;
• demonstrate an understanding of the history of American policing and its continuous evolution and the development of police administration;
• understand the complexities of contemporary policing;
• articulate the nuances of rural, suburban, and urban policing;
• understand the issues confronting police chiefs of small, medium, and large police agencies; and
• evaluate the various styles of leadership present in American policing.

CR 290 - Criminal Investigations II

• understand search and seizers and the major cases settled by the United States Supreme Court;
• article 35 of the NYS Penal Code covering the use of force; and
• investigate crime scenes, collect evidence, take important crime scene notes and complete a sketch of the crime scene.

CR 299 - Work/Study Seminar

• have a working knowledge of the agency they have volunteer for and how it interfaces with the criminal justice system i.e.: law enforcement, courts, and corrections;
• relate relevant course content for CR150, CR160, CR170 and CR260 to the agency they volunteered;
• have a better understanding and experience the actual practice of course content to law enforcement, courts and corrections;
• establish a resource list for mentor, employment recommendations and work experience; and
• have a working knowledge of investing employment income to generate lawful income to avoid the pitfalls of corruption, bribes, etc. that sometimes compromise criminal justice employees.

HC 102 - Introduction to Culinary Arts

• identify and discuss both the positive and negative aspects of a career in food preparation and service in the hospitality industry;
• recognize the different career paths and opportunities open to students pursuing a culinary career;
• discuss restaurant criticism and the media’s perception of the professional chef in print and film;
• identify the characteristics of good work ethic in the hospitality industry;
• observe the preparation and sample dishes by department instructors and area chefs; and
• use Internet resources for professional development.

HC 110 - Hospitality Mathematics

• accurately calculate ingredient cost based on type of food, container, trim loss and weight to volume or volume to weight conversion;
• accurately calculate recipe portion costs using accurate ingredient cost information; and
• use at least two different methods for calculating profitable menu prices.

Using the computer:

• produce “hard copy” of recipes featuring detailed preparation instructions or cost analysis information;
• add new ingredient information to program inventory, including proper price, purchase unit information and recipe unit information; and
• generate a “shopping list” of ingredients for selected recipes.

HC 114 - Culinary Arts Basic Skills

• maintain a safe and sanitary work environment, based on professional standards;
• identify the ingredients and preparation procedures for brown and white stocks;
• describe mise en place;
• list the moist- and dry-heat cooking methods;
• identify the ingredients and preparation procedures for clear, thickened and cream  soups;
• identify composition, structure and basic quality factors for meats, poultry, seafood and vegetables; and
• designate and demonstrate appropriate cooking methods for particular meats, poultry, seafood and vegetables based on their composition, structure and quality factors.

HC 116 - Introduction to the Pantry and Garde Manger

• prepare appetizers, hors d’oeuvres and sandwiches to the specifications of the instructor and the text;
• demonstrate the proper method for handling and storage of leafy greens, fruits and vegetables, breads and dairy products;
• prepare various Charcuterie items including sausages and terrines to the specifications of the instructor and the text;
• identify the major classifications of fresh and cultured dairy products, including types of cheeses produced by various ripening methods and strains of mold;
• identify and demonstrate various methods for the production of ice creams, sorbets, granites and their accompaniments;
• properly brew coffee and tea for table service;
• plan and attractively display a selection of hors d’oeuvres and charcuterie to be judged on menu balance, craftsmanship, portion size and degree of difficulty;
• demonstrate the successful preparation of an emulsion such as mayonnaise, and other types of salad dressings; and
• show an increased level of comfort in the kitchen environment, including better knife skills, proper sanitary and safety techniques, and awareness of maintaining a professional work environment.

HC 118 - Culinary Nutrition

• identify the basic nutrients, list their requirements, and select appropriate menu items in adequate amounts to provide these;
• prepare and evaluate menus and food intake records in terms of current nutrition knowledge; and
• identify customer clientele, needs, and preferences for various food selections based upon established nutritional criteria.

HC 122 - Menu Design

• understand the beginnings and growth of the foodservice industry;
• identify various types of foodservice operations;
• differentiate between the different types of operations;
• identify economic and social trends likely to impact the future of the foodservice industry;
• identify and characterize the various menus offered in the foodservice industry;
• idetify the organization structure of a menu;
• identify tools needed to plan a menu;
• explain how cost factors affect menu planning;
• describe cost factors unique to commercial and nonprofit operations;
• characterize the most common pricing techniques used in the foodservice industry; and
• identify the basic requirements to develop a menu.

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.

CM 201 - Culinary Medicine I

Meal planning, sanitation, basic kitchen skills, portion sizes, food labels, vegetarian and vegan diets, as well as several current topics of interest will be addressed.  This introductory course will be presented in the classroom followed by application in the food lab.

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

• demonstrate the ability to properly read, follow a recipe, and prepare food utilizing basic kitchen skills and proper sanitation guidelines;
• produce and evaluate food items and recipes prepared for taste, ease of preparation, and Mediterranean diet appropriateness;
• critically evaluate recipes for adherence to the Mediterranean diet and propose appropriate adjustments to align the recipe with the Mediterranean diet;
• demonstrate how the Nutrition Facts label can be used to make healthier food choices based on macronutrient content and portion size;
• utilize and incorporate foods that are foundational to a Mediterranean diet in meal planning;
• demonstrate an understanding of reducing, removing, or replacing saturated and trans fats in food preparation; and
• through discussion and food presentation, demonstrate the ability to incorporate the application of the Mediterranean diet in circumstances of a specific health need.

CM 202 - Culinary Medicine II

This course will be presented in the classroom followed by application in the food lab.

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

• demonstrate the ability to properly read, follow a recipe, and prepare food utilizing basic kitchen skills and proper sanitation guidelines;
• produce and evaluate food items and recipes prepared for taste, ease of preparation, and Mediterranean diet appropriateness;
• critically evaluate recipes for adherence to the Mediterranean diet and propose appropriate adjustments to align the recipe with the Mediterranean diet;
• utilize and incorporate foods that are foundational to a Mediterranean diet in meal planning;
• through discussion and food presentation, demonstrate the ability to incorporate the application of the Mediterranean diet in circumstances of a specific health need;
• successfully complete the certification exam;
• utilize course material in community service presentations; and
• produce and present a capstone project incorporating classroom and lab experiences.

CM 203 - Cooking with Cannabis

• demonstrate the ability to properly read, follow a recipe, and prepare food utilizing basic kitchen skills and proper sanitation guidelines.
• produce and evaluate food items and recipes prepared for taste and ease of preparation and cannabis/hemp appropriateness.
• critically review the key legal issues surrounding cannabis/hemp for therapeutic use.
• demonstrate how to properly cook with cannabis/hemp.
• summarize evidence-based uses for cannabis/hemp.
• identify the risks and benefits associated with cannabis/hemp.

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.