Course Descriptions

CSD 438 Big Data Application Development

• Explain the fundamentals of Big Data and analytics
• Implement data pipelines to integrate data from variety of sources
• Use Publish-Subscribe and Message Queue models to acquire data
• Use MapReduce programming model to run batch analytics
• Use Spark and Storm to perform real-time analysis
• Apply basic machine learning and statistical models on big data
• Implement reporting APIs and dashboards

CSD 480 Capstone Project

• Describe software application development life cycle
• Explain the general structure of a software project
• Manage development of an application from initial conception to final release
• Analyze a problem domain
• Document project requirements and use cases
• Develop technical specifications
• Develop project architecture
• Design and develop set of tests for the project
• Develop and deploy a complete software package
• Demonstrate ability to create end-to-end analysis, design, and development  of a real-life project
• Produce written documentation for a project
• Deliver effective presentation of a software solution

CWEX 190 Cooperative Work Experience Seminar I

CWEX 197 Cooperative Work Experience I

• Demonstrate skills identified on the student’s individual training plan

CWEX 290 Cooperative Work Experience Seminar II

CWEX 297 Cooperative Work Experience II

• Demonstrate skills identified on the student’s individual training plan

CJ& 101 Introduction to Criminal Justice

• Discuss the nature of justice, and list various types of justice
• Describe the process of American criminal justice, including the stages of criminal case processing
• Recognize the major sources of crime data, their uses and limitations
• Explain the role of policing in a modern society
• Explain the nature of due process and the specific constitutional amendments upon which due process guarantees are based
• Explain the differences between the federal and state court systems
• Describe criminal court systems and adversarial concepts
• Describe correctional systems and list the purposes of punishment
• List the basic differences between juvenile and adult systems

CULA 101 Trends in the Food Industry

3 credits

Students will also have the opportunity to speak with farmers, ranchers, and fishermen and others working in the food industry.

Multiple field trips will be scheduled throughout the quarter; participation is mandatory.

Culinary and non-culinary students may take this class.

Prerequisites: None

Quarters Offered: Summer

Student Outcomes/Competencies:
Upon successful completion of the course the student will be able to:

• Define and use common terms used by the industry related to food matters
• Describe the differing methods used in food production
• Debate the merits of the different food production methods
• Identify the laws and regulations governing production and distribution of food
• Evaluate quality in food products

CULA 116 Culinary Skills and Concepts

• Recognize and identify culinary equipment
• Demonstrate understanding of  knives, hand tools, and other culinary equipment  
• Execute basic knife skills employing all of the classic cuts
• Recognize and identify commonly used fruits, vegetables, grains, starches, meat, fish, and poultry
• Identify fresh herbs, spices, seasonings, oils, and vinegars
• Employ standard weights and measures to demonstrate proper scaling and measurement techniques and recipe conversions
• Demonstrate knowledge of classic sauce and soup making
• Exhibit knowledge of basic cooking techniques including poaching, sautéing, grilling, blanching, and baking
• Collaborate and cooperate with co-workers

CULA 119 Intermediate Culinary Skills & Concepts

• Demonstrate proficient skill in advanced sauce making  
• Identify vegetables, grains, and starches and differentiate proper cooking methods for them
• Identify and fabricate fresh seafood, meat, and poultry
• Compose complex braised, roasted, and stewed dishes using standardized recipes
• Execute complex dishes employing standardized recipes
• Illustrate the use and understanding of herbs, spices, and other seasonings in modern cooking techniques
• Demonstrate understanding of quantity cooking by executing recipes for banquet and cafeteria outlets 

CULA 120 Restaurant Fundamentals

• Calculate recipes by changing yields and portion sizes
• Demonstrate appropriate knife skills by properly boning fish, meat and poultry
• Set up Cold Food Line and Hot Food Line
• Maintain proper temperatures for hot and cold food items
• Use a Point of Sale System
• Identify, select and apply the proper cooking techniques for selected cuts of meats, poultry, fish and seafood with an emphasis on an a la carte style service

CULA 124 Introduction to the Front of House

• Capably manage guest services unique to hospitality operations
• Communicate effectively with diners
• Demonstrate basic tableside fabrication and service skills
• Expedite customer orders effectively
• Facilitate effective and timely banquet and catering arrangements
• Operate and manage a program-sponsored buffet
• Properly set up and breakdown a restaurant/food service dining facility
• Demonstrate the ability to work effectively as a cafeteria cashier and in other quick service venues such as the bakery window
• Utilize a point of sale system for reservations, payment processing, check splitting, and various fine dining management features
• List the requirements of customer service operations which provide alcohol to the public

CULA 127 Introduction to Baking

• Demonstrate fundamental skills, concepts and techniques of baking
• Exhibit proper use of ingredients, sanitation, equipment and product identification
• Prepare quality yeast raised products, quick, breads, cakes and icings, pastries, pies and cookies on a consistent basis
• Prepare creams, custards, pudding, restaurant desserts and related sauces
• Demonstrate the importance of plating and presentation of restaurant desserts
• Demonstrate employability and planning on a daily basis

CULA 127A Introduction to Baking Part I

• Demonstrate fundamental skills, concepts and techniques of baking
• Exhibit proper use of ingredients, sanitation, equipment and product identification
• Prepare quality yeast raised products, quick, breads, and cookies on a consistent basis
• Demonstrate the importance of plating and presentation of restaurant desserts
• Demonstrate employability and planning on a daily basis

CULA 127B Introduction to Baking Part II

• Demonstrate fundamental skills, concepts and techniques of baking
• Exhibit proper use of ingredients, sanitation, equipment and product identification
• Prepare quality cakes, pies, and muffins on a consistent basis
• Prepare creams, custards, pudding, restaurant desserts and related sauces
• Demonstrate the importance of plating and presentation of restaurant desserts
• Demonstrate employability and planning on a daily basis

CULA 128 Food Service Safety and Sanitation

• Obtain a Servsafe certificate from the National Restaurant Association Education Foundation (NRAEF)
• Obtain Washington state Food Handler’s Card
• Describe and apply the Hazard Analysis and Critical Control Points (HACCP) management system to identify food safety hazards and critical control points
• Characterize microorganisms related to food borne illnesses and food spoilage
• Describe food borne illness symptoms and prevention methods
• Practice personal hygiene and healthy habits
• Recognize signs of food spoilage
• Properly use cleaners and sanitizers in a commercial kitchen
• Write basic cleaning schedules and cleaning procedures for a commercial kitchen
• Properly dispose of food waste and garbage from a commercial kitchen
• Describe how to control and exterminate insects and rodents
• Recognize safe and unsafe practices in the receiving, storing, and handling of raw and prepared foods
• Recognize procedures and precautions to prevent workplace accidents 
• Describe the proper use of a fire extinguisher
• Review Material Safety Data Sheets (MSDS) to obtain pertinent safety information regarding industrial chemicals
• Recognize unsafe and unsanitary equipment and facility conditions
• Safely prepare potentially hazardous food according to safe time/temperature principles
• Conduct safety and sanitation inspections of commercial kitchens according to local health department regulations

CULA 130 Supervision and Management

• Expedite food on the restaurant line
• Procure and receive food and beverages
• Stock and label food
• Complete safety and sanitation logs
• Demonstrate an understanding of the duties and functions of the Chef/Supervisor
• Recognize the different types of harassment and discrimination
• Develop managerial objectives
• Demonstrate knowledge and understanding of progressive discipline principles
• Demonstrate the principles, elements, barriers and importance of communication in the workplace      
• Define and use common terms used by supervision and management

CULA 137 Nutrition in Food Service

3 credits

 

Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:

• Explain the fundamental principles of nutrition
• List and describe the functions of the basic nutrients required for good nutrition
• Differentiate between complex and simple carbohydrates
• Draft and prepare a nutritionally balanced menu within currently established dietary guidelines
• Select appropriate ingredients and preparation techniques that support dietary guidelines
• Research and apply applicable federal, state, and local food safety guidelines for health conscious eating 
• Describe current trends in dining practices, such as low fat, low calorie, gluten-free, vegetarian, and vitamin supplements 

CULA 142 Costing and Menu Planning

• Calculate food costs on various menus used in the food service industry
• Construct menus for use in hospitals, cafeterias, restaurants, hotels, and other food establishments using guidelines taught in class
• Recognize and order products as per food specification outlined by purveyors
• Order food and prepare a menu within specified budget guidelines

CULA 143 Wine & Food Pairing

• Pair wines with all types of food, appetizers, entrées, and desserts
• Define the various types of wine: table, sparkling, and fortified wines and prescribe appropriate uses for each
• Recommend an appropriate list of wine for various types of restaurants or tasting events
• Explain when and why wine is decanted and demonstrate how it is done
• Read and understand wine labels of the world
• Define bottle and glassware used in the industry and identify stemware appropriate to the situation
• Identify the five primary sensations of the mouth and how they affect the taste of wine
• Employ traditional and contemporary wine and food pairing techniques and utilize both/either when appropriate
• Continually refine tasting and pairing techniques and apply these skills towards future wine-related professional and educational endeavors

CULA 144 International and Classical Cuisine

4 credits

Plate presentation, mis en place, organization, and cooking techniques are emphasized. The recipes used in this curriculum are close replications to the original dishes. 

Prerequisites: CULA 119  

Quarters Offered: Summer

Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:

• Recognize and demonstrate awareness to the different products, ingredients, restrictions, and techniques associated with various cultures and countries
• Properly prepare foods using the fundamental cooking methods of various cultures
• Properly prepare and cook foods using classical methods
• Apply food presentation techniques to create aesthetically pleasing dishes
• Properly apply basic butchering techniques in the fabrication of meat products

CULA 146 Garde Manger

4 credits

Students are introduced to the basic function and structure of the cold kitchen, pantry, reception foods, a la carte appetizers, and grand buffet arrangements. Students learn how to prepare sandwiches, salads, dressings, cold sauces, canapés, hot and cold hors d’oeuvres, appetizers.

Prerequisites: CULA 119  

Quarters Offered: Summer

Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:

• Create cold sauces, dressings, dips and butter components
• Perform basic principles of food presentation and platter layout/styling
• Define and use common terms associated with Garde Manger
• Assemble cold appetizers, hors d’oeuvres, and hot and cold reception food
• List and identify ingredients, herbs, and spices associated with the cold food

CULA 151 Competition Training

• Identify, select and apply the proper cooking techniques for selected cuts of meats, poultry, fish and seafood
• Identify, select and apply the proper cooking techniques for selected desserts, cakes, candies and chocolates
• Demonstrate skills necessary for organizing tools, equipment and product for use in a competition arena
• Demonstrate proper food handling and sanitation methods
• Apply food presentation techniques to create aesthetically pleasing dishes
• Demonstrate knowledge of ingredients, sanitation, classic cooking methods, nutrition and equipment

CULA 154 Food and Beverage Procurement

• Facilitate quarterly culinary fiscal inventory of food  and  beverage inventory 
• Demonstrate ethical purchasing procedures
• Demonstrate ability to adhere to quality product standards set by instructor
• Evaluate quality in food products
• Identify how to select purveyors 
• Describe inventory cost control techniques

CULA 195 Capstone, Portfolio

• Design and prepare a cost effective and marketable menu
• Cost out each recipe for the menu and prepare a note book for the luncheon or bakery display
• Execute menu to plan using skills gained throughout time spent in the program
• Collaborate with fellow students and instructors on implementation of said menu
• Prepare a resume and demonstrate effective interviewing skills
• Prepare a five year plan and vision statement
• Assemble a portfolio of all work including certificates and awards

CULA 196 Internship/Externship/Cooperative

• Manage, schedule and prioritize food service events
• Prep, cook and plate to guest/patron satisfaction
• Identify mission and philosophy of the institution
• Demonstrate knowledge  of  the various venues and facets of the food service industry  

CULA 241 Wines of the World

DENT 111 Introduction to Dental Assisting

• Demonstrate an understanding of basic tooth morphology
• Describe the role and identify the educational and licensing requirements of the members of the dental health team
• Demonstrate an understanding of the function of professional organizations in dentistry
• Demonstrate knowledge about the Dental Practice Act of Washington State and its applications to dental assisting
• Demonstrate knowledge of basic medical and dental terminology
• Identify outstanding contributors to the dental assisting profession
• Identify the eight dental specialties recognized by the ADA
• Explain the basic steps in the communication process
• Understand non-verbal communication and practice identifying non-verbal clues
• Describe barriers to communication and explain how to overcome them
• Develop improved listening skills
• Recognize which groups and individuals fit under the diversity umbrella
• Identify steps by which many cross-cultural barriers may be overcome
• Describe how to combat racial and sexual harassment in the workplace
• Discuss the importance of grooming and hygiene as it relates to working in the dental office

DENT 112 Introduction to Chairside Procedure

5 credits

This course teaches to the global outcome of Information Literacy.

Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:

• Define preset tray and tray system and define the parts of a dental  instrument
• Demonstrate a basic understanding of dental headpieces
• Demonstrate a basic understanding of maintaining equipment and operatory
• Demonstrate correct instrument transfer
• Demonstrate their understanding of instrument grasps
• Demonstrate the correct use of fulcrums in dental procedures
• Utilize the mouth mirror to full advantage
• Use an explorer effectively and safely
• Review, update, or complete a patient health history
• Position dental chairs and mobile, or non-mobile equipment
• Maintain the operating field
• Seat a patient and prepare for a procedure
• Demonstrate the skill and knowledge of how to assist with the administration of local anesthetic
• Demonstrate the Bass, Modified Bass, Charter’s Modified scrub, Modified Stillman, Rolling stroke ,and electric tooth brushing techniques
• Demonstrate the knowledge of the prophylaxis procedure by:
• Demonstrate the skill and knowledge of the coronal polish procedure
• Demonstrate the skill and knowledge of the fluoride application procedure
• Demonstrate the skill and knowledge of the sealant application procedure
• Demonstrate knowledge of health care literary, patient diversity, equity and inclusion
• Demonstrate effective communication skills by active participation in small group activities and presenting an oral presentation regarding patient homecare

DENT 113 Dental Practice Theory

• Discuss concepts and principles related to selected aspects of Preparation, Assessment and Practice Management
• Recall knowledge about hazardous materials and use of Safety Data Sheets (SDS)
• Describe common accidents/injuries that occur in the dental environment, methods for preventing them, and ways of promoting safety for clients and dental personnel in the dental environment
• Recall knowledge of infectious diseases, disease transmission, and body’s defense mechanisms against infection (from Microbiology)
• Describe methods for controlling infection in dental practice
• Explain how to establish and maintain clinical asepsis and how to problem-solve breaks in the asepsis chain
• Compare and contrast effectiveness of various sterilization and disinfection methods
• Discuss the physical and legal ramifications of inadequate infection control
• Discuss any specific infection control guidelines for clinical and lab procedures introduced this quarter
• Discuss appropriate aseptic techniques for obtaining supplies and assembling armamentarium
• Describe ways of organizing armamentarium for efficient and safe dental assisting practice
• Discuss action to take, in all areas of the Dental Assisting Program, in the event of emergencies (fire, earthquake, etc)
• Discuss the protocol, in all areas of the Dental Assisting Program, for obtaining trained emergency care personnel
• Explain the location of the emergency kit, oxygen equipment, and emergency telephone numbers
• Discuss the rationale for the Program requirement of current First Aid and CPR training
• Discuss adaptations for CPR for clients in a dental chair
• Explain the rationale for obtaining a comprehensive health history
• Discuss types of health history forms (e.g. consent cards, health questionnaire, dental history questionnaire)
• Describe medico-legal requirements for completing a health history form
• Compare and contrast questionnaire and interview methods for obtaining health history information
• List key questions that must be included in a health history questionnaire and the reasons for each
• Explain the purpose of assessing a client’s general appearance and of assessing the head and neck
• Define inspection, palpation, auscultation, and percussion
• Describe a systematic method and procedures for assessing general appearance and the head and neck
• Explain how to record head and neck assessment findings, client’s complaints/comments, and the chart entry
• Recall knowledge of the structures of the oral cavity
• Explain the purpose of assessing the intra-oral soft tissues
• Describe a systematic method and procedures for assessing the intra-oral soft tissues
• Explain how to record intra-oral soft tissue findings, client’s complaints/comments, and the chart entry
• Recall knowledge of dentitions, tooth identification systems, and dental morphology
• Explain the purpose of assessing the dentition
• Describe a systematic sequence for assessing the dentition
• Describe physical injuries, regressive changes of teeth, and tooth malpositions
• Explain how to record the following dental assessment findings: missing teeth, physical injuries, regressive changes of teeth, tooth malpositions, client’s complaints/ comments, and the chart entry
• Explain the purpose of recording Angle’s classification of occlusion
• Describe a systematic method for determining the classification of occlusion
• Explain how to record Angle’s classification of occlusion, client’s complaints/comments, and the chart entry
• List vital signs and the rationale for obtaining them for dental assisting care
• Describe temperature, pulse, respiration, and blood pressure, including normal ranges and factors which may cause variances
• Describe procedures for obtaining vital signs
• Describe how to record temperature, pulse, respiration and blood pressure, and the chart entry
• Recall knowledge of informed consent and confidentiality
• Describe dental charts and records used in the Dental Clinic including the rationale for each component of the chart
• Describe guidelines for making progress notes for all procedures
• Discuss confidentiality as it relates to clinical dental records
• Describe medico-legal aspects of charts and records including handling and storage

DENT 114 Ethics & Law, Office Management

• Define key terms related to ethics and law
• Explain the importance of ethics and law to dentistry
• Differentiate between the various types of law that affect the practice of dentistry
• Explain the various types of consent
• Explain the effects of the Good Samaritan Law on the health care professions
• Describe the code of ethics of professional dental organizations
• Explain the importance of the state’s dental practice act
• Identify the function of a state board of dentistry
• Define key terms related to office management
• Explain the function of the business office
• Explain the various procedures commonly performed by the business office
• Examine issues related to conflict resolution
• Discuss the importance of ethical behavior as it relates to establishing constructive relationships in the workplace
• Identify job situations which pose ethical dilemmas
• Develop and use a systematic method for making ethical decisions

DENT 115 Oral Science

3 credits

This course teaches to the global outcome of Teamwork.

This course teaches to the global outcome of Information Literacy.

Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:

• Define key terms related to oral anatomy, tooth morphology, and microbiology
• Identify the anatomic landmarks of the oral cavity
• Identify the salivary glands and ducts
• Identify the types of oral mucosa
• Identify the four types of teeth, describe the design and specialized functions of each type, and classify them as anterior or posterior teeth
• Describe the Universal numbering system, the Federation Dentaire International two-digit tooth-recording system, and the Palmer system
• Define the terms related to tooth morphology including:  the Curve of Spee, the names of the surfaces of the teeth, contours and contacts, overbite and overjet, embrasure and occlusal form and the physiology of occlusion
• Identify the number and types of teeth in the primary dentition; state the specialized functions of the primary dentition
• Compare the primary and permanent dentition in terms of:  numbers and types of teeth; size and shape of similar types of teeth
• Identify each of the permanent and primary teeth in terms of:  number of cusps and roots, and unusual anatomic landmarks
• Given an extracted tooth, or a typodont tooth, identify the following:  the type of tooth; whether it is an anterior or posterior tooth; and if it has an incisal edge or an occlusal surface
• Identify the following terms:  aerobes, anaerobes, asepsis, epidemiology, microorganisms, pathogen and sepsis
• Describe the main shapes of bacteria and differentiate between aerobes and anaerobes
• Describe how some bacteria protect themselves against adverse conditions by forming capsules and spores and state the problems caused by this microbial defense system
• State potential means of disease transmission in the dental office and list the microorganisms which are of particular concern
• Describe the universal precautions used for every patient to prevent disease transmission
• Describe the microbial etiology of oral disease

DENT 117 Dental Materials I

• Discuss classes of dental materials used in dentistry
• Understand the purpose and usefulness of Material Safety Data Sheets (MSDS) and the importance of safe material handling
• Discuss physical and mechanical properties and characteristics of dental materials
• Discuss the properties, characteristics and uses of dental materials introduced this quarter, and principles for manipulation
• Manipulate the dental materials introduced this quarter following the manufacturers’ directions and safety precautions
• Understand the principles of selected restorative dentistry skills and procedures including self-evaluation criteria

DENT 121 Dental Assisting Practicum I

• Demonstrate to the dentists and faculty the dental assisting skills, attitudes and techniques required for the smooth operation of the College’s dental clinic
• Demonstrate time management skills

DENT 124 Study of the Human Body

• Describe basic biochemistry and life
• Describe the basic components of the cell and tissues of the body
• Describe anatomical and physiological features of the head and neck region.
• Describe the functions of the Skeletal System
• Describe the functions of the Circulatory System
• Describe the functions of the Nervous System
• Describe basic dental histology and embryology
• Describe tooth development
• Describe the functions of the Endocrine System
• Describe the functions of the Lymphatic System
• Describe the functions of the Digestive System
• Describe the functions of the Respiratory System
• Describe the functions of the Urinary System
• Describe the functions of the Reproductive System

DENT 126 Radiology

• Discuss the basic principles of radiation biology and the uses of x-radiation in dentistry
• Discuss the concepts of x-radiation generation and radiation protection
• Discuss radiographic imaging and imaging techniques for periapical and bitewing radiographs
• Discuss principles of processing, and processing and mounting techniques
• Discuss characteristics and landmarks of periapical and bitewing radiographs

DENT 127 Dental Materials II

• Discuss principles of cavity design and cavity preparation
• Discuss hand and rotary instruments and equipment used for restorative dentistry
• Understand the principles of selected restorative dentistry skills and techniques, including self-evaluation criteria
• Understand procedures and techniques for trimming study models, including safety precautions (L1) and lab maintenance requirements (L1)
• Understand uses of rubber dam, armamentarium, and principles for application and removal (L1)
• Understand matrix/wedge application and removal, including rationale, armamentarium and techniques
• Understand the requirements for tray set-ups for amalgam, composite and temporary restorations
• Understand principles and techniques for recontouring, finishing, and polishing restorations (L1)

DENT 131 Dental Assisting Practicum II

• Demonstrate to the dentists and faculty the dental assisting skills, attitudes, and techniques required for the smooth operation of the College’s dental clinic
• Demonstrate time management skills

DENT 133 Restorative Dentistry Dental Assisting

• Demonstrate a basic understanding of fixed prosthodontics
• Demonstrate a basic understanding of removable prosthetics
• Demonstrate an ability to safely place and remove retraction cord
• Demonstrate an ability to fabricate, cement, and ultimately remove a temporary crown

DENT 136 Radiography

• Describe cone placement in terms of vertical and horizontal angulation
• Differentiate between bisecting and paralleling techniques
• Explain the need for panoramic radiographic films
• Describe the purpose for occlusal films
• Describe the purpose and number of periapical films using the bisecting technique
• Describe the use of intraoral photography and videography in a clinical setting

DENT 137 Dental Specialties

• Demonstrate an understanding of common procedures and instrumentation for pediatric dentistry
• Demonstrate an understanding of common procedures and instrumentation for endodontics
• Demonstrate an understanding of common procedures and instrumentation for oral surgery
• Demonstrate an understanding of common procedures and instrumentation for periodontics
• Demonstrate an understanding of common procedures and instrumentation for orthodontics
• Demonstrate an understanding of common oral pathologic conditions which may be encountered in the dental office

DENT 211 Dental Assisting Practicum III

• Demonstrate to the dentists and faculty the dental assisting skills, attitudes, and techniques required for the smooth operation of the College’s dental clinic
• Demonstrate Time Management Skills

DENT 214 Pharmacology & Nutrition

• Discuss concepts and principles of nutrition
• Discuss nutrition promotion and counseling
• Define pharmacology
• Explain the functions of the Controlled Substances Act
• Describe drug abuse
• Recognize frequently used Latin abbreviations
• List and describe the different routes for drug administration
• Define drug terminology
• Define antibiotics and list adverse reactions for each
• Describe other therapeutic agents

DENT 215 Workplace Preparation

• Demonstrate the skills necessary to successfully obtain their first dental job
• Perform basic tasks involving the internet
• Demonstrate principles of leadership, self-esteem, and goal setting

DENT 294 Dental Assisting Internship

• Describe the rules & regulations as they relate to:
  • Attendance
  • Attitude
  • Professionalism
  • Appearance
  • Ethical and legal issues
• Exhibit the expectation of a dental assistant as related to:
  • Attendance
  • Attitude
  • Professionalism
  • Appearance
  • Ethical and legal issues
• Describe, identify, and exhibit communication skills appropriate in the clinical setting (i. e., interaction with dentist, staff, patients, coworkers)
• Keep records during the clinical assignments to include procedures and assignments completed
• Observe clinical procedures
• Assist the operator with clinical procedures
• Give oral hygiene & post-operative instructions to patients
• Perform expanded functions under supervision
• Expose, process, and mount radiographs
• Review and record a complete health history
• Prepare tray set-ups
• Sterilize and/or disinfect operatories and dental instruments and trays
• Assist the receptionist in front office duties
• Assist the chairside assistant in general dental assisting duties
• Four-handed dentistry
• Six-handed dentistry

DHYG 240 Local Anesthesia and Nitrous Oxide Sedation for the Dental Hygienist

• Explain the pharmacology of local and topical anesthetics
• Explain and demonstrate local anesthetic procedures and techniques
• Prepare and use local anesthetic armamentarium
• Evaluate the medical history of the client prior to using a local anesthetic
• Identify complications and emergencies that could occur after administering an anesthetic to a patient
• Perform specific injections for maxillary and mandibular anesthesia, such as, infiltrations, field blocks, nerve blocks, and aspirations
• Determine proper needle size for intraoral injections
• Determine insertion site, depth of penetration, and amount of anesthetic solution to be deposited
• Explain the pharmacology of nitrous oxide
• Perform nitrous oxide sedation procedures on clinical patients

DHYG 241 Restorative Expanded Duties

• Describe crown and root morphology, and features of occlusion
  • Discuss the arrangement of the teeth
  • Describe features of the teeth
  • Describe contact areas of the teeth
  • Discuss specific crown and root characteristics of permanent teeth
  • Describe deciduous teeth
  • Discuss features of tooth morphology that may affect the dental hygiene care
  • Define occlusal classifications
  • Describe occlusal classifications
  • Describe tooth relationships during static and functional occlusion
• Discuss classes of dental materials in dentistry
  • List classes of dental materials, their general uses in dentistry, and examples of common materials in each class
  • Discuss the purpose of studying dental bio-materials
  • Briefly discuss the history of materials used in dentistry
  • Discuss demands the oral environment places on dental materials
  • Discuss characteristics of an ideal dental material
• Understand the purpose and usefulness of Material Safety Data Sheets (MSDS) for all products in this course
  • Discuss quality assurance programs that control the use of dental materials in the USA
  • Discuss the history of MSDS and the rationale for their development
  • Understand the categories of information available on MSDS
  • Understand the uses of MSDS in the dental hygiene program and in private practice
• Discuss general properties and characteristics of dental materials
  • Discuss physical properties and characteristics of dental materials
  • Discuss mechanical properties and characteristics of dental materials
  • Discuss biological characteristics of dental materials and the bio-compatibility of common materials used in dentistry
• Discuss the properties, characteristics, and uses of dental materials used in this course and principles of manipulation
  • Discuss cavity-cleansing agents
  • Discuss varnish
  • Discuss liners, bases, and cements
  • Discuss amalgam, including issues and controversies associated with its use
  • Discuss etchants and bonding agents
  • Discuss composite resins and sealants
• Manipulate the dental materials used in this course according to manufacturers’ directions and safety precautions
  • Manipulate the following materials:
    • cavity cleansing agents
    • varnish
    • liners
    • bases
    • cements
    • amalgam
    • acid etch
    • bonding agents
    • composite resins
    • sealants
  • Understand the principles of selected restorative dentistry skills and techniques, including self-evaluation criteria for all classes of amalgam, composite, and temporary restorations and sealants
  • Discuss and demonstrate patient/operator/assistant positioning for restorative dentistry and zones of activity
  • Discuss and demonstrate four-handed dentistry and principles of instrument transfer
  • Discuss operating field maintenance requirements for restorative dentistry and principles of retraction and high volume evacuation
  • Discuss the prevention of potential emergencies related to the skills and procedures introduced this semester
• Perform selected restorative dentistry procedures
  • Position team members and a mannequin (eventually a patient), for restorative dentistry
  • Transfer instruments using acceptable technique and following safety precautions
  • Maintain operating field using high volume evacuation and retraction
  • Discuss and demonstrate sealant application on a mannequin (eventually a patient)
• Discuss principles of cavity design and cavity preparation
  • Discuss cavity classifications
  • Discuss cavity nomenclature
  • Discuss principles for the preparation of each cavity classification
• Discuss hand and rotary instruments, and equipment used in restorative dentistry
  • Describe types of restorative hand instruments and their uses
  • Describe the identification of specific hand instruments used for amalgam, composite and temporary restorations
  • Describe rotary instruments used with high and low speed hand-pieces during restorative dentistry
  • Discuss the sterilization and maintenance of hand and rotary instruments and hand-pieces
  • Discuss the use and maintenance of equipment used in restorative procedures
• Perform the requested restorative dentistry procedures to proficiency level 3 by course end
  • Assist for restorative procedures including:
    • preparing operatory and equipment
    • assembling armamentarium
    • positioning mannequin/patient
    • assisting with rubber dam
    • maintaining operator field
    • assisting during amalgam, composite, and temporary restorative procedures
    • manipulating required materials
    • maintaining operatory and equipment following infection control requirements
  • Perform and demonstrate competence in restorative dentistry procedures including:
    • providing a comfortable, safe environment
    • administering local anesthesia and nitrous oxide
    • placing and removing the rubber dam
    • assembling, placing and removing matrices and wedges
    • recognizing the need for cavity medicament
    • placing liners, bases, varnish and other selected medicaments
    • placing, condensing, carving and polishing Class I, II, and V amalgam restorations
    • placing and finishing Class I, II, III, IV and V composite restorations, including the use of acid-etch and bonding agents
    • placing and finishing temporary restorations
    • complete chart entries
    • recontouring, finishing and polishing previously placed restorations
    • placing and finishing sealants
  • Answer, verbally, questions relating to the theory and foundation for all restorative dentistry procedures and techniques, including dental materials, MSDS, and safety precautions

DHYG 242 Healthcare Foundations

• Demonstrate CPR/first aid for the healthcare provider
• Complete the dental hygiene program orientation
• Identify and comply with all aspects of OSHA, WISHA, and DOSH regulations for patient and operator safety
• Identify and discuss issues related to HIV disease
• Identify established protocol for operation and maintenance of equipment
• Complete a medical history review to identify risks for medical emergencies
• Demonstrate accurate vital sign measurements
• Apply the American Society of Anesthesiologists (ASA) classifications to determine medical risks in dental treatment
• Describe protocol for managing potential emergency situations
• Identify and administer appropriate drugs to handle emergency situations
• Identify and respond to specific medical emergencies that may arise in the dental office
• Identify and demonstrate established protocol for accident and injury prevention in the dental clinic

DHYG 243 Introduction to the Profession of Dental Hygiene

• Describe the practice of dental hygiene as a profession
• Demonstrate responsibility and accountability for professional obligations
• Identify the basic principles and concepts of teaching and learning as they relate to dental hygiene practice
• Explain the principles of self-directed learning as they relate to continuing dental hygiene education and practice
• Identify the basic components of the problem-solving process (i.e., assessment, diagnosis, planning, implementation, evaluation)
• Describe how the problem-solving process is used as a model for the practice of dental hygiene
• Apply basic interpersonal skills in interactions with dental patients, colleagues, and staff
• Explain the purpose and components of the American Dental Hygiene Association (ADHA) Code of Ethics
• Explain the professional role and responsibilities of the dental hygienist related to the community, dental profession, dental team, and client
• Demonstrate professional attitudes and behaviors as they relate to the practice of dental hygiene

DHYG 246 Periodontology I

• Describe the basic characteristics of the gingiva
• Describe the components and function of the peridonal ligament
• Describe the components and function of alveolar bone
• Describe the charactistics of plaque and the plaque biofilm
• List and describe the characteristics and function of cementum
• Explain basic concepts and priniciples of periodontal pathology
• Describe specific microorganisms related to the development of periodontal pathologies

DHYG 247 Tooth Morphology

• Define anatomical terminology of the dentition
• Describe the arrangement of teeth
• Describe the general features of teeth
• Identify and describe the contact areas of the teeth
• Describe specific crown and root characteristics
• Describe the characteristics of deciduous teeth
• Define occlusion terminology, ideal occlusion, open bite, overbite, and overjet
• Identify and describe specific teeth
• Describe occlusal classifications

DHYG 248 Dental Hygiene Research I

• Conduct a computerized search to identify current research on oral disease and treatment modalities 
• Analyze research articles for validity and reliability, including research methodologies
• Explain the relationship of research to health oriented dental hygiene practice
• Identify research publications that are pertinent to dental hygiene and related disciplines
• Describe research methodologies employed in dental hygiene and related disciplines
• Identify and research a current topic and relate the information to the practice of dental hygiene
• Identify reliable resources for information on topics pertaining to the discipline of dental hygiene
• Apply and correlate ethically conducted research

DHYG 252 Dental Hygiene Theory and Practice I

• Describe concepts and perform procedures related to aspects of preparation, assessment, diagnosis, planning, implementation, evaluation, and practice management in the dental hygiene profession
• Apply the critical thinking process to complete the dental hygiene diagnosis form
• Apply basic principles of learning when providing dental hygiene care to clients
• Communicate effectively with patients and colleagues in a dental clinic
• Identify pertinent information needed to determine appropriate dental hygiene treatment
• Collaborate with the dental team when providing dental hygiene care
• Demonstrate responsibility and accountability for their own actions
• Apply basic knowledge, values, and skills related to self-evaluation to the practice of dental hygiene
• Demonstrate professional behavior when providing dental hygiene care
• Integrate basic behavioral, biological, dental sciences, and professional courses with clinical knowledge, skills, and values into the practice of dental hygiene

DHYG 253 Restorative Dentristry I

• Describe classes of dental materials used in dentistry
• List the purpose and usefulness of Material Safety Data Sheets (MSDS) for all products introduced in this course
• Define the general properties and characteristics of dental materials
• Descibe the properties, characteristics and uses of dental materials introduced this quarter, and principles for manipulation
• Manipulate and apply the dental materials introduced this quarter, following manufacturers’ directions, and safety precautions
• Demonstrate the principles of selected restorative dentistry skills and procedures, including self-evaluation criteria

DHYG 254 Head and Neck Anatomy

• Define anatomical terms related to the planes of the human body
• Describe the blood vessels that supply the head and neck
• List the action, origin, and insertion of muscles of the head and neck
• Describe the nerves of the head and neck
• Describe lymphatic drainage of the head and neck
• Describe the anatomy and function of the oral mucosa, salivary glands, and nasal cavity
• Explain breath odor, including biochemical concepts
• List the bones of the head and neck
• Describe intra-oral soft tissue structures

DHYG 256 Dental Imaging

• List the basic principles of radiation biology and the uses of x-radiation in dentistry
• Describe the concepts of x-radiation generation and radiation protection
• Apply radiographic imaging and imaging techniques for periapical and bitewing radiographs
• Apply principles of processing, and processing and mounting technique
• Describe the characteristics and landmarks of periapical and bitewing radiographs

DHYG 258 Oral Disease Prevention

• Explain the dental caries process and its treatment and prevention strategies
• Describe the three types of fluorides, their applications, and their relation to the caries process
• List and explain anti-microbial medicaments in the treatment of dental disease
• Describe the process of dentinal hypersensitivity and its treatment options
• Explain the importance of dental sealants and their application procedure for the prevention of dental caries
• Describe the processes, uses, and potential side effects of tooth whitening and coronal polish
• Identify the various intraoral stains, their etiology, and methods of removal
• Describe the basic principles of occlusion and their relationship to temporomandibular dysfunction
• Assess the patient’s individual needs and make appropriate recommendations for post-operative care for healing of the periodontal tissues
• Identify the requirements of special needs patients in the use of dental self- care aids
• Describe, properly utilize, and list the limitations of oral hygiene aids, such as tooth brush and floss
• Make appropriate recommendations to the dental patient regarding oral hygiene aids and medicaments after identifying the  patient’s oral conditions
• Explain the importance of ergonomics for the dental practitioner and use the neutral position to aid in attaining career longevity

DHYG 321 Electronic Health Records

• Describe the role of electronic health records in dentistry
• Demonstrate the use of dental practice management software to manage a patient’s chart notes, images, and other assessment findings
• Create a comprehensive dental treatment plan in the system
• Obtain patient informed consent

DHYG 322 Dental Hygiene Theory and Practice II

• Describe concepts related to aspects of preparation, assessment, diagnosis, planning, implementation, evaluation, and practice management in the dental hygiene profession
• Apply the problem-solving process to formulate a dental hygiene diagnosis
• Apply basic principles of teaching and learning when providing dental hygiene care to clients
• Communicate effectively with patients and colleagues in a dental clinic
• Document pertinent information needed to determine appropriate dental hygiene treatment
• Collaborate with the dental team when providing dental hygiene care
• Demonstrate responsibility and accountability for their own actions
• Apply basic knowledge, values, and skills related to self-evaluation
• Demonstrate professional behavior when providing dental hygiene care
• Integrate basic behavioral, biological, dental sciences, and professional courses with clinical knowledge, skills, and values into the practice of dental hygiene

DHYG 323 Restorative Dentristry II

• Perform alginate impressions
• Develop alginate impressions with plaster and rough model trimming
• Place and remove rubber dam  
• Assemble, place, and remove Tofflemire matrix and wedge system
• Place liners, bases, varnish, and other selected cavity medicaments
• Place, condense, and carve Class I, II, and V amalgam restorations   
• Place and finish Class I, III, and V composite restorations 
• Place temporary restorations
• Recontour, finish, and polish previously placed amalgam restorations

DHYG 324 Ethics and Jurisprudence

• Identify and demonstrate ethical decision making in dental hygiene practice
• Demonstrate the professional role, principles, values, and responsibilities of the dental hygienist related to the community, dental profession, dental team, and client
• Identify and manage ethical issues in the practice of dental hygiene
• Identify the components of the American Dental Hygiene Association (ADHA) Code of Ethics
• Compare and discuss the Revised Code of Washington (RCW) and Washington Administrative Code (WAC) of dental hygiene
• Identify and describe the role of the dental hygiene regulatory agency
• Outline the dental hygiene scope of practice
• Identify the scope of practice for other dental professionals

DHYG 325 Histology and Embryology

• Explain the stages in prenatal development of the face, neck, and orofacial structures
• Explain the processes of tooth development and eruption
• Describe the components of the cell and tissues
• Identify components of the oral mucosa and gingival and dentogingival tissues
• Describe the stages in the development of enamel, dentin, pulp, and the periodontium

DHYG 326 Radiographic Interpretation

• Explain advanced concepts and techniques of intraoral radiographic imaging
• Identify radiographic images and interpret the findings
• Complete intraoral and panoramic radiographs
• Explain advanced concepts and techniques of panoramic radiography
• Identify problems with panoramic techniques and images
• Identify normal intraoral radiographic anatomy and landmarks
• Identify and diagnose periodontal disease and bone loss based on radiographic appearance
• Explain the localization radiographic technique used to locate foreign objects in the oral cavity

DHYG 329 General Pathology

• Explain pathological processes that underlie diseases that affect the human body, including the process of inflammation, infection, immunity and tissue repair and healing
• Identify etiologies and other characteristics of systemic diseases which are encountered by dental hygienists and which may affect the care and treatment of the dental patient
• Explain pathological processes in the body that may affect the dental hygienists’ ability to provide dental care and treatment to the patient and/or that may necessitate possible adjustment in the treatment planning and execution of care due to the patient’s specific medical history
• Explain specific characteristic signs and symptoms and the possible etiology or causative factors in the development of diseases
• Identify various methods of diagnosing and treating diseases
•  Explain the prognosis of various disease entities and the factors to prevent disease from occurring
• Apply terminology relating to the disease process and abnormal disease entities

DHYG 331 Dental Hygiene Research II

• Explain the relationship between theory and research
• Discuss the role of evidence-based decision making in healthcare
• Apply ethical guidelines in evaluating the collection, storage, and use of data from human subjects
• Research current, relevant topics and trends impacting oral health
• Identify program design, data collection strategies, and evaluation activities
• Critically analyze research articles for validity and reliability, including research methodologies, for use in reports and application of dental hygiene care
• Access reliable resources for information on topics pertaining to the discipline of dental hygiene
• Conduct research using resources to study pathologic diseases impacting the oral cavity
• Formulate research questions

DHYG 332 Dental Hygiene Theory and Practice III

• Describe concepts and perform procedures related to aspects of preparation, assessment, diagnosis, planning, implementation, evaluation, and practice management in the dental hygiene profession
• Apply the problem-solving process to complete a dental hygiene diagnosis
• Apply basic principles of learning and teaching when providing dental hygiene care to clients
• Communicate effectively with patients and colleagues in a dental clinic
• Gather pertinent information needed to determine appropriate dental hygiene treatment
• Collaborate effectively with the dental team when providing dental hygiene care
• Demonstrate responsibility and accountability for their own actions
• Apply basic knowledge, values, and skills related to self-evaluation
• Demonstrate professional behavior when providing dental hygiene care
• Integrate basic behavioral, biological, dental sciences, and professional courses with clinical knowledge, skills, and values into the practice of dental hygiene

DHYG 333 Restorative Dentristry III

• Complete alginate impressions
• Pour alginate impressions with plaster and rough model trimming
• Demonstrate rubber dam placement
• Demonstrate correct placement and use of Tofflemire matrix and wedge system
• Place liners, bases, varnish, and other selected cavity medicaments
• Demonstrate placement of Class I, II, and V amalgam restorations  
• Demonstrate placement and finish Class I, II, III, IV, and V composite restorations
• Remove overhangs on amalgam and composite restorations
• Place temporary restorations
• Demonstrate placement of sealants
• Re-contour, finish, and polish previously placed amalgam restorations

DHYG 335 Community Dental Health I

• Describe a health promotion community project
• Describe basic concepts of community dental health
• Explain the role of dental hygienists in oral and general health and wellness promotion in the community
• Explain the assessment, diagnosis, planning, and implementation phases of community health promotion programming
• Describe the Process of Care model for healthy communities 
• Explain issues regarding access to dental health services in the United States
• Identify individual and community issues related to cultural diversity in dentistry
• Explain the role of the dental hygienist as an agent for change

DHYG 336 Dental Pharmacology

• Explain the role of pharmacology in dental hygiene care
• Identify reliable sources for drug information
• Explain the process of new drug approval, drug regulation, and drug safety
• Describe the process of prescription writing
• Describe drug abuse, including patterns of abuse, and implications for dental care
• Explain the basic principles of drug action and how drugs are handled by the body
• List and describe drugs used in dental practice and by dental patients
• Explain the relationship of different drugs to the conditions that they treat
• Identify potential adverse effects and interactions of prescription and over-the-counter drugs

DHYG 338 Pain Control

• Explain the pharmacology of local and topical anesthetics
• Explain local anesthetic procedures and techniques
• Prepare and use local anesthetic armamentarium
• Evaluate the medical history of the client prior to using a local anesthetic
• Identify complications and emergencies that could occur after administering an anesthetic to a patient
• Perform specific injections for maxillary and mandibular anesthesia, such as infiltrations, field blocks, nerve blocks, and aspirations
• Choose proper needle size for intraoral injections
• Determine insertion site, depth of penetration, and amount of anesthetic solution to be deposited
• Explain the pharmacology of nitrous oxide
• Perform nitrous oxide sedation procedures on clinical patients

DHYG 341 Professional Practicum

• Compare and contrast traditional or historical roles with current/modern roles of the professional dental hygienist
• Identify alternative professional roles a dental hygienist may pursue outside of clinical dental hygiene
• Research professional roles available to the dental hygiene professional
• Develop a comprehensive professional plan
• Identify and describe the capstone project criteria
• Select a patient suitable for the outlined capstone criteria
• Identify and describe the professional portfolio criteria
• Create goals and objectives for completing the professional protfolio

DHYG 342 Dental Hygiene Theory and Practice IV

• Perform selected preparation, assessment, planning, implementation, evaluation, and practice management procedures, with minimal or no guidance, ensuring client comfort and safety
• Discuss concepts and principles related to selected aspects of preparation, assessment, diagnosis, planning, implementation, evaluation, and practice management
• Apply the problem solving process using critical thinking skills, with some guidance, to the practice of dental hygiene
• Apply the principles of teaching and learning, with some guidance, when providing dental hygiene care to clients
• Apply basic principles of interpersonal communication, with some guidance, to the practice of dental hygiene
• Apply basic research skills, with guidance, to the practice of dental hygiene
• Collaborate with the dental team, with some guidance, when providing dental hygiene care
• Demonstrate responsibility and accountability for own actions, with minimal guidance
• Apply basic knowledge, values, and skills related to self- evaluation, with some guidance, to the practice of dental hygiene
• Demonstrate professional behavior, with minimal guidance, when providing dental hygiene care
• Integrate basic behavioral, biological, dental science, and professional courses with clinical knowledge, skills, and values, with some guidance, into the practice of dental hygiene

DHYG 343 Restorative Dentristry IV

• Perform alginate impressions
• Pour alginate impressions with plaster and rough model trimming
• Place and remove rubber dam  
• Assemble, place, and remove Tofflemire matrix and wedge system
• Place liners, bases, varnish, and other selected cavity medicaments
• Place, condense, and carve Class I, II, and V amalgam restorations   
• Place and finish Class I, II, III, IV, and V composite restorations
• Remove overhangs on amalgam and composite restorations
• Place temporary restorations
• Place sealants
• Re-contour, finish, and polish previously placed amalgam restorations

DHYG 345 Community Dental Health II

• Perform clinical dental hygiene services at assigned community extern sites
• Identify the implementation phase of the community dental health project

DHYG 346 Periodontology II

• Explain basic concepts and principles of periodontal pathology and list the major bacteria associated with periodontitis
• Explain the major components of the immune system and the differences between innate immunity and adaptive immunity
• Describe the periodontium and classify periodontitis
• Describe normal flora of the mouth versus dental plaque versus bacteria associated with disease
• Describe the different antimicrobial/antibiotic agents used to treat periodontitis
• Explain substantivity as it relates to antimicrobial agents
• Explain the differences between first-generation agents and second-generation agents
• Explain the need for periodontal maintenance therapy

DHYG 349 Special Populations

• Refer patients to different dental specialties depending on their needs
• Explain dental hygiene referral relationships with general and specialty dental practices
• Explain a multidisciplinary team approach to client care
• Use appropriate terminology to facilitate communication with members of allied professions and the public relating to the special needs of clients
• Collaborate with clients with special needs and their care givers for dental hygiene care
• Apply current research relating to the special needs of clients and how to properly care for their dental needs

DHYG 412 Dental Hygiene Theory and Practice V

• Perform selected preparation, assessment, planning, implementation, evaluation, and practice management procedures, with minimal or no guidance, ensuring client’s comfort and safety
• Discuss concepts and principles related to selected aspects of preparation, assessment, diagnosis, planning, implementation, evaluation, and practice management
• Apply the problem solving process using critical thinking skills, with some guidance, to the practice of dental hygiene
• Apply the principles of teaching and learning, with some guidance, when providing dental hygiene care to clients
• Apply basic principles of interpersonal communication, with some guidance, to the practice of dental hygiene
• Apply basic research skills, with guidance, to the practice of dental hygiene
• Collaborate with the dental team, with some guidance, when providing dental hygiene care
• Demonstrate responsibility and accountability for own actions, with minimal guidance
• Apply basic knowledge, values, and skills related to self- evaluation, with some guidance, to the practice of dental hygiene
• Demonstrate professional behavior, with minimal guidance, when providing dental hygiene care
• Integrate basic behavioral, biological, dental science, and professional courses with clinical knowledge, skills, and values, with some guidance, into the practice of dental hygiene

DHYG 413 Restorative Dentistry V

• Complete one set of study models
• Place and remove rubber dam on patient
• Assemble, place, and remove Tofflemire matrix and wedge system on patient
• Place liners, bases, varnish, and other selected cavity medicaments on patient
• Place, condense, and carve Class I, II, and V amalgam restorations  
• Place and finish Class I, II, III, IV and V composite restorations
• Remove overhangs on amalgam and composite restorations
• Place temporary restorations
• Place sealants on a child or adolescent
• Re-contour, finish, and polish previously placed amalgam restorations

DHYG 415 Community Dental Health III

• Discuss National Dental Hygiene Month
• Describe epidemiological concepts and trends as they relate to oral health
• Describe research methodologies related to oral health
• Define and discuss the concept of English as a second language (ESL)
• Define the cultural diversity of our communities and personal and community issues related to cultural diversity

DHYG 416 Oral Pathology I

• Explain specific soft and hard tissue pathologies of the orofacial region
• Perform extra oral and intra oral exams to detect hard and soft tissue pathologies
• Recognize pathologies of the teeth
• Classify specific periodontal pathologies

DHYG 422 Dental Hygiene Theory and Practive VI

• Perform selected preparation, assessment, planning, implementation, evaluation, and practice management procedures, with minimal or no guidance, ensuring client comfort and safety
• Discuss concepts and principles related to selected aspects of preparation, assessment, diagnosis, planning, implementation, evaluation, and practice management
• Apply the problem solving process using critical thinking skills, with minimal guidance, to the practice of dental hygiene
• Apply the principles of teaching and learning, with minimal guidance, when providing dental hygiene care to clients
• Apply basic principles of interpersonal communication, with minimal guidance, to the practice of dental hygiene
• Apply basic research skills, with minimal guidance, to the practice of dental hygiene
• Collaborate with the dental team, with minimal guidance, when providing dental hygiene care
• Demonstrate responsibility and accountability for own actions, with no guidance
• Apply basic knowledge, values, and skills related to self- evaluation, with minimal guidance, to the practice of dental hygiene
• Demonstrate professional behavior, with minimal guidance, when providing dental hygiene care
• Integrate basic behavioral, biological, dental science, and professional courses with clinical knowledge, skills, and values, with guidance, into the practice of dental hygiene

DHYG 423 Restorative Dentistry VI

• Perform alginate impressions
• Pour alginate impressions with plaster and rough model trimming
• Place and remove rubber dam 
• Assemble, place, and remove Tofflemire matrix and wedge system
• Place liners, bases, varnish, and other selected cavity medicaments
• Place, condense, and carve Class I, II, and V amalgam restorations  
• Place and finish Class I, II, III, IV, and V composite restorations
• Remove overhangs on amalgam and composite restorations
• Place temporary restorations
• Place sealants
• Re-contour, finish, and polish previously placed amalgam restorations

DHYG 425 Community Dental Health IV

• Define the concept of community health partnerships
• Explain partnerships between special population groups and health professionals that contribute to building healthy communities
• Define the evaluation phase of  community health programming
• Explain all phases of the clinic/health promotion community project, including recommendations for further programming

DHYG 426 Oral Pathology II

• Define specific soft and hard tissue pathologies of the orofacial region
• Explain methods for detecting and recording hard tissue pathological observations
• Describe pathologies of the teeth and periodontium
• Demonstrate specific periodontal therapies, including their techniques, applications, and limitations
• Complete a pathology/periodontal research project

DHYG 432 Dental Hygiene Theory and Practice VII

• Discuss concepts and principles related to selected aspects of preparation, assessment, diagnosis, planning, implementation, evaluation, and practice management
• Perform selected preparation, assessment, diagnosis, planning, implementation, evaluation, and practice management procedures, with minimal or no guidance, ensuring client comfort and safety
• Apply the problem-solving process, with minimal or no guidance, to the practice of dental hygiene
• Apply basic principles of teaching and learning, with minimal or no guidance, when providing dental hygiene care to clients
• Apply basic principles of interpersonal communication, with minimal or no guidance, to the practice of dental hygiene
•  Apply basic research skills, with minimal or no guidance, to the practice of dental hygiene
• Collaborate with the dental team, with minimal or no guidance, when providing dental hygiene care
• Demonstrate responsibility and accountability for actions, with minimal or no guidance, as they relate to private practice
• Apply basic knowledge, values, and skills related to self-evaluation, with minimal or no guidance, to the practice of dental hygiene
• Demonstrate professional behavior, with minimal or no guidance, when providing dental hygiene care          
• Integrate basic behavioral, biological, dental sciences, and professional courses with clinical knowledge, skills, and values, with minimal or no guidance, into the practice of dental hygiene

DHYG 433 Restorative Dentistry VII

• Complete alginate impressions at an exit level of competency
• Pour alginate impressions with plaster and rough model trimming
• Place and remove rubber dam with minimal guidance
• Assemble, place, and remove Tofflemire matrix and wedge system
• Place liners, bases, varnish, and other selected cavity medicaments
• Place, condense, and carve Class I, II, and V amalgam restorations  
• Place and finish Class I, II, III, IV, and V composite restorations
• Remove overhangs on amalgam and composite restorations
• Place temporary restorations
• Place sealants
• Re-contour, finish, and polish previously placed amalgam restorations

DHYG 434 Principles and Issues

• Describe career opportunities for dental hygienists and emerging professional roles
• Discuss and apply the employment process
• Define the licensure process for dental hygiene practice
• Compare and contrast out-of-state licensure and scope-of-practice with the State of Washington and portability of qualifications
• Evaluate business aspects of dental hygiene practice
• Justify the dental hygienist as a change agent for various employment settings
• Identify locations for independent practice of dental hygienists
• Define trends in oral health care as predictors of future dental hygiene practice education and requirements

DHYG 435 Community Dental Health V

• Discuss all phases of the clinical/health promotion community project
• Provide assistance to community groups and individuals seeking access to public dental services
• Demonstrate the ability to interpret, interact with, and respond to the differences and commonalities among people
• Demonstrate the ability to work cooperatively in a group to advance a common goal
• Complete patient care at the clinical extern site

DHYG 438 Senior Capstone and Portfolio

• Plan and produce a written summary and self-analysis of the assessment, diagnosis, planning, implementation, evaluation, and documentation of the capstone project
• Integrate evidence-based research relevant to the treatment and outcomes for the capstone
• Design, develop, organize, and incorporate program coursework highlights into a portfolio
• Construct a portfolio
• Generate a presentation of the capstone project

APDZ 310 Introduction to Applied Design

• Accurately use design terminology
• Explain the design process
• Identify principles and issues which cross design disciplines
• Evaluate their design/technical/academic skills and identify areas for improvement
• Use  resources effectively (library, learning management system, e-portfolio tools)
• Describe their personal design aesthetic
• Communicate  in-depth, credible knowledge of a subject or issue specific to their discipline 

APDZ 311 Design Theory I

• Define the shared fundamentals of design between visual/graphic art, architecture, furniture, fashion, engineering, product, craft, cultural expression and landscape design
• Translate the elements and principles of design from initial definitions found in 2D visual design through the various design disciplines
• Demonstrate understanding of Gestalt, usability, and interaction design
• Compare and contrast the application of design through several global cultures and time periods, including Early 20th Century, Cold War Era and Contemporary Design
• Identify historical changes in temporal design through interactive media
• Explore diverse cultural contributions to design
• Evaluate methods of seeing/interacting and the quality of the viewer/participant experience
• Correlate contemporary design trends with cultural diversity

APDZ 312 Design Theory II

• Define design process and problem identification
• Translate a concept through different ideation techniques and effective expression
• Follow  a design process document that defines the steps needed to develop a product specific to their field
• Create  a project definition by breaking  a product or system down into its components and tasks
• Develop  a basic product development schedule that includes major milestones, timelines, and department responsibilities
• Correlate contemporary design trends with cultural diversity

APDZ 331 Design Creative Processes

APDZ 332 Design and Productivity

APDZ 333 Applied Design Technology

• Operate new or updated design software
• Develop an independent project showcasing design skills
• Solve design related problems
• Assess how new/updated software complements or supplements other design software/hardware
• Demonstrate how newly acquired design skills enhance marketability
• Predict current and future applications for the specific design software technologies

APDZ 334 Applied Design Theory

• Develop an independent project showcasing design skills
• Solve design related problems demonstrating critical thinking skills
• Assess how new skills complement or supplement existing design skills
• Demonstrate and present how newly acquired design skills enhance marketability
• Predict current and future applications for the new skill

APDZ 381 Theory of Interactivity

• Describe a broad theoretical range of interaction design disciplines
• Describe the basic principles of human factors that guide interaction design
• Critically evaluate design work in software and interactive media
• Demonstrate a broad understanding of the tools and methods used in interaction design
• Employ creative and critical thinking to enhance problem solving 

APDZ 382 Brand Communication and Marketing

• Describe the basic process of brand development and value alignment
• Demonstrate familiarity with contemporary marketing principles
• Identify effective marketing and communication strategies for a business
• Describe the implications of technology and global influence on communication
• Describe the historical relevance and evolution of marketing communication
• Produce a brand identity and concept delivery document
• Employ creative and critical thinking to enhance problem solving

APDZ 383 Digital Design Fabrication and Prototyping

• Demonstrate familiarity with contemporary fabrication/prototyping techniques
• Critically evaluate design work from a fabrication/ prototyping perspective
• Demonstrate a broad understanding of the tools, software, and equipment used in digital fabrication and prototyping
• Implement methods of digital fabrication and physical prototyping into designs
• Employ creative and critical thinking to enhance problem solving
• Produce a portfolio artifact or research paper that synthesizes techniques taught in this course

APDZ 385 Environmental Graphic Design

• Describe the basic components of way finding and signage systems
• Demonstrate familiarity with contemporary exhibit design principles
• Identify effective strategies for a way finding system
• Describe the implications of technology and global influence on interactive communication and the visualization of information
• Describe the historical relevance and evolution of entertainment retail
• Produce a comprehensive portfolio artifact and process document
• Employ creative and critical thinking to enhance problem solving