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Course Criteria
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1.00 Credits
Instruction in advanced safety and sanitation procedures in relation to equipment and hand tools. 1 laboratory hour per week. 1 credit hour.
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7.00 Credits
7 Cr. Hr.(s) Study of principles, methods and techniques involved in quantity preparation of appetizers, sandwiches, salads, soups, stocks, sauces, meats, seafood, poultry, eggs, milk, cheese, bakery products, desserts and beverages; practical experience in proper and safe use of tools, materials and quantity foodservice equipment. 7 laboratory hours per week. 7 credit hours. Prerequisite: 721 Entrée Preparation or consent of Department Chair.
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3.00 Credits
Instruction in basic and advanced culinary artwork.1 lecture hour and 2 lab hours per week. 3 credit hours.
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2.00 Credits
2 Cr. Hr.(s) Prerequisite: Combinations with Culinary Arts 707, 712, 758, 761, 762
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4.00 Credits
4 Cr. Hr.(s) Prerequisite: Combinations with Culinary Arts 707, 712, 754, 761, 762
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5.00 Credits
5 Cr. Hr.(s) Prerequisite: Combinations with Culinary Arts 707, 712, 754, 758, 762
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4.00 Credits
4 Cr. Hr.(s) Prerequisite: Combinations with Culinary Arts 707, 712, 754, 758, 761
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3.00 Credits
Introduction to the general principles of microbiology, including the morphology, physiology, and classification of bacteria and related organisms. Basic concepts of immunology, especially in relationship to oral diseases are covered. Specific attention is given to oral microbial infections. Emphasizes concepts of applied microbiology as it pertains to dental hygiene practice. Writing assignments, as appropriate to the discipline, are part of the course. Prerequisite: Grade of C or better in Biology 226 and Biology 227 and Chemistry 121. 100 minutes per week. 2 credit hours.
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2.00 Credits
Orientation to the profession of dental hygiene and the role of the dental hygienist in the educational and therapeutic oral health services provided in the development of an individualized plaque control program. Writing assignments, as appropriate to the discipline, are part of the course. 100 minutes per week. 2 credit hours.
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3.00 Credits
Fundamental theories and skills necessary to perform oral prophylaxis treatment. Principles of disease transmission, infection control, instrumentation, and the examining and charting of oral conditions will be presented. Concepts and procedures will be systematically presented through the lecture component and applied in the clinical laboratory sessions. Writing assignments, as appropriate to the discipline, are part of the course. Prerequisite: Dental Hygiene 110 and Dental Hygiene 112 and Consent of Department Chairperson. 100 minutes per week. 2 credit hours.
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