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• CUL 211: Foundations for Culinary II

  4.00 Credits

  Luzerne County Community College

  
  This course will consist of lectures, demonstrations and hands-on experience to familiarize the student with all types of fish, shellfish, poultry and meats. The student will learn about various structures, fabrication, all cooking methods and plate presentations.
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• CUL 215: Italian Cuisine

  3.00 Credits

  Luzerne County Community College

  
  This course provides an overview of the Italian meal structure, regional traditions, ingredients and cooking methods. Emphasis is placed on preparation and presentation of contemporary and classic Italian foods. Application of skills to develop recipe strategies and production methods for a la carte service will be a key focus of this course.
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• CUL 225: American Regional Cuisine

  3.00 Credits

  Luzerne County Community College

  
  A study of the development of regional cuisines in the United States. Emphasis is placed on the geographical diversity, indigenous ingredients and the varied cultures that contribute to American cooking. Application of skills to develop recipe strategies and production methods for a la carte service.
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• CUL 250: Restaurant Operations II

  3.00 Credits

  Luzerne County Community College

  
  This course is a course designed to give the students a hands-on approach to running an a la carte restaurant. Students will learn how to greet guests, develop menus, set stations and tables, cook and serve guests from the school and the public. Students will work the front and back of the house in this exciting capstone course.
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• CUL 299: Internship

  3.00 Credits

  Luzerne County Community College

  
  Students will work in the field to obtain a hands0on approach to Culinary Arts. Students will work with local qualified food service operations in their area of specialization. Students will be required to maintain a"C" average in all CUL courses to participate in this course. This may be completed on a co-operative education basis.
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• DAS 102: Dental Anatomy

  3.00 Credits

  Luzerne County Community College

  
  This course examines the anatomy and physiology of the teeth and oral structures. There will be emphasis on identification of primary and permanent teeth, and description and location of anatomical structure of the head and neck.
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• DAS 289: Expanded Function Dental Assistant Foundation

  3.00 Credits

  Luzerne County Community College

  
  This course provides a basic foundation/review for the incoming EFDA student prior to the complex core courses DAS 290 and DAS 291. It combines basic tooth anatomy, chairside dental procedures,materials, and instruments. The Pennsylvania State Dental Practice Act will be reviewed in depth.
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• DAS 290: Dental Assisting Expanded Functions I

  4.00 Credits

  Luzerne County Community College

  
  This course provides the theoretical and practical application of expanded functions which dental assistants may perform in Pennsylvania. These functions include placement and removal of rubber dam, placement and removal of matrix bands, and placement and finishing of amalgam and composite dental restorations. The student will practice skills in a supervised clinical laboratory setting on campus.
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• DAS 291: Dental Assisting Expanded Functions II

  2.00 Credits

  Luzerne County Community College

  
  This course provides further development of the practical application of expanded functions which dental assistants may perform in Pennsylvania. These functions include placement and removal of rubber dam, placement and removal of matrix bands, and placement and finishing of amalgam and composite dental restorations. The student will complete approximately 120 hours of clinical experience under the supervision of their dentist employer.
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• DHY 100: Fundamentals of Dental Hygiene

  2.00 Credits

  Luzerne County Community College

  
  This course provides a foundation in healthcare promotion. Topics include the broadening paradigm of dental hygiene, an introduction to the dental hygiene process of care and conceptualization and problem solving in patient care. Concepts of exposure control and disease transmission are introduced.
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