Spring 2024

Bisecting the angle intraoral technique adapted to an adult and pediatric manikin; evaluation of film quality; recognition of anomalies with differential tissue densities; preliminary film interpretation for charting and tray setup; specialized procedures for endodontia, the edentulous and geriatric patient; panoramic radiography lateral jaw and skull surveys; legal considerations; digital x-ray intraoral techniques.

Bisecting the angle intraoral technique adapted to an adult and pediatric manikin; evaluation of film quality; recognition of anomalies with differential tissue densities; preliminary film interpretation for charting and tray setup; specialized procedures for endodontia, the edentulous and geriatric patient; panoramic radiography lateral jaw and skull surveys; legal considerations; digital x-ray intraoral techniques.

Bisecting the angle intraoral technique adapted to an adult and pediatric manikin; evaluation of film quality; recognition of anomalies with differential tissue densities; preliminary film interpretation for charting and tray setup; specialized procedures for endodontia, the edentulous and geriatric patient; panoramic radiography lateral jaw and skull surveys; legal considerations; digital x-ray intraoral techniques.

Bisecting the angle intraoral technique adapted to an adult and pediatric manikin; evaluation of film quality; recognition of anomalies with differential tissue densities; preliminary film interpretation for charting and tray setup; specialized procedures for endodontia, the edentulous and geriatric patient; panoramic radiography lateral jaw and skull surveys; legal considerations; digital x-ray intraoral techniques.

Introduction to radiation health and safety protocols for those students needing formal training, more experience, new hires, and on the job trained assistants. This course can assist in preparing the student to take the Dental Assisting National Board Radiation Health and Safety Examination. General dental anatomy and terminology. Placing, exposing, developing and mounting intraoral films, and taking digital X-rays. Infection control techniques will be practiced during film exposure and processing. Hybrid course online and mandatory six mandatory lab meetings.

Introduction to infection prevention in the dental office and management of hazardous materials. Hazardous materials management, OSHA Bloodborne Pathogen Standard, personal protective equipment (PPE), and disease transmission protocol. Introduction and application of surface disinfection and instrument sterilization techniques. This course can be used for preparation for the Dental Assisting National Board Infection Control Exam. The information in this course can be used by those individuals seeking a position as a dental sterilization technician. *This is an online course with three mandatory class/lab meetings. Discussion participation is required.

Students will apply knowledge and skills to real on-the-job situations in a program designed by a company official and a faculty advisor to maximize learning experiences. Available to students who have completed most core and major requirements and have a 2.5 G.P.A. Contact the Program Coordinator at 775-674-7917 for the application, screening and required skills evaluation. Up to six credit hours may be earned on the basis of 75 hours of internship for one credit.This course may not transfer to a baccalaureate degree of art or science within the universities in the Nevada System of Higher Education (NSHE).

Course is intended to give the student the tools needed in today's tight labor market for advancement in the food service industry. Chefs, sous chefs, food managers, as well as owners, must know and understand food service math and the importance of the bottom line to an operations success. Students will be exposed to such topics as organizing a business's food costs, purchasing, equipment selection, facilities design, scheduling staff, calculate cost percentages, and breakeven points.

Course focus is on European style pastries and multi-portion desserts. Students gain experience making sponge cakes, butter creams, puff pastry, glazes and fillings, meringue, marzipan, chocolate and eclair dough. The emphasis on the production of fine pastry such as tea cookies, petit fours, chocolates and truffles, individual French pastries, tortes and gateau.

Feed the folks who visit the Golden Frog, TMCC's student run restaurant. Students develop team skills as they plan and implement menus, develop and cost recipes, cook and serve the food and wash the dishes. Enhance dishes by discovering seasonings and their characteristics. This is a realistic experience in running a restaurant, meeting time deadlines and satisfying customers. It gives students a look at running a successful restaurant while developing speed in the kitchen.