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Course/Program Inventory
Community College Course Inventory
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FOR INTERNAL USE ONLY- NOT FOR EXTERNAL DISTRIBUTION
The Tennessee Board of Regents (TBR) provides its online common course inventory for community colleges (or common curriculum inventory for technical colleges) as a tool for faculty, staff, and administrators to use in academic program planning. It is not intended for use in advising. TBR does not guarantee that the information contained within the site is up-to-date, complete and accurate. Individuals assume any risks associated with relying upon such information without checking other credible sources, such as a College Catalog or TBR policies. Content within the site is for information purposes only and does not represent the official Academic Program Inventory at any specific TBR institution.
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Community College
Criminal Justice
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CRMJ 2390 - Probation and Parole
Credit hours: 3
Course Description:
A study of the supervision of offenders in the community, including history, philosophy, legal foundations, strategies, professional roles and contemporary models, programs, and services.
Student Learning Outcomes:
Student will be able to:
- Analyze the nature, origins, purposes, structure and operation of community corrections in America.
- Analyze the elements of community release, foundations of probation and parole, sanctions for noncompliance and cost to society.
- Identify and analyze the various types of community release programs, offender behaviors, and effective tools to manage offenders in the community.
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CRMJ 2391 - Criminal Justice Practicum
Credit hours: 3
Course Description:
This course requires students to apply critical thinking, problem-solving, and communication skills required in a real or simulated environment. It may be used by an institution for a field placement, a service learning project, a co-op experience, or a capstone course.
Student Learning Outcomes:
Students will be able to:
- Understand the demands and needs of a career in Criminal Justice.
- Apply knowledge gained in previous courses to a wide range of Criminal Justice problems.
- Demonstrate skills in the areas of leadership, knowledge, teamwork, decision-making, communication, and effective management of resources.
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CRMJ 2394 - White Collar Crime
Credit hours: 3
Course Description:
This course provides an introduction to white-collar crime and examines the various types of white-collar crimes that exist in society with an emphasis on causes, frequency, control, and social impact.
Student Learning Outcomes:
Students will be able to:
- Demonstrate an understanding of the basic characteristics and classifications of the various types of white-collar crime and their causes, and what the consequences are for individuals and society at large.
- Demonstrate an understanding of the various methods used to demonstrate a white-collar crime has been committed.
- Demonstrate an understanding of the laws, legislation, corporate policies, and future issues in white-collar crime.
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CRMJ 2395 - Corporate Security and Loss Prevention
Credit hours: 3
Course Description:
The course focuses on issues related to corporate, private and industrial security functions, including strategic and operational management, risk management, contract security services, theft, fraud, waste and abuse investigations; management of emergencies, corporate espionage, and loss prevention.
Student Learning Outcomes:
Students will be able to:
- Discuss the history and growth of security and loss prevention in the United States.
- Define and describe the security industry, privatization and types of employment available in corporate/private security and loss prevention.
- Explain and discuss internal and external threats and countermeasures used by security and loss prevention professionals to protect assets, infrastructure and minimize loss.
- Explain and discuss security services and systems, including hardware, software to protect people and assets.
- Define and describe risk management, security investigations, security audits, and strategies used for safety, emergency management and workplace violence.
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CRMJ 2396 - Criminal Justice Internship I
Credit hours: 3
Prerequisites: All students require permission of Director/Chair of Criminal Justice.
Course Description:
Directed internship designed to offer students the opportunity to pursue work experience with a criminal justice agency; to develop practical work related skills and integrate classroom knowledge and theories. The goal of this course is to provide students with an intensive field experience in a functional criminal justice agency. The selection of the placement agency determined by student’s background, academic status, and interest. This course is a 1-3 credit hour elective that may be applied toward graduation. 45 contact hours, per 1 credit hour are required. Students enrolled in 3 credit hours must complete a total of 135 contact hours.
Student Learning Outcomes:
Students will be able to:
- Develop practical work related skills and clarifying their career goals.
- Develop contacts and networks for future employment and references.
- Increase their marketability for post-graduation job opportunities.
- Obtain criminal justice work experience.
- Integrate classroom knowledge and theories with outside work experience.
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CRMJ 2397 - Criminal Justice Internship II
Credit hours: 3
Prerequisites: All students require permission of Director/Chair of Criminal Justice.
Course Description:
Directed internship designed to offer students the opportunity to pursue work experience with a criminal justice agency; to develop practical work related skills and integrate classroom knowledge and theories. The goal of this course is to provide students with an intensive field experience in a functional criminal justice agency. The selection of the placement agency determined by student’s background, academic status, and interest. This course is a 1-3 credit hour elective that may be applied toward graduation. 45 contact hours, per 1 credit hour are required. Students enrolled in 3 credit hours must complete a total of 135 contact hours.
Student Learning Outcomes:
Students will be able to:
- Develop practical work related skills and clarifying their career goals.
- Develop contacts and networks for future employment and references.
- Increase their marketability for post-graduation job opportunities.
- Obtain criminal justice work experience.
- Integrate classroom knowledge and theories with outside work experience.
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CRMJ 2422 - Basic Firearms Education
Credit hours: 4
Course Description:
A basic pistol and shotgun course for law enforcement officers to train them in the use of weapons used in their profession. Officers will fire pistol and shotgun courses to qualify under (POST courses) standards. Officers will also train with simulations and a Firearms Training Simulator (FATS) to sharpen their skills in preparation to join their departments. BPRS, Specialized Law Enforcement only. As required.
Student Learning Outcomes:
Students will be able to:
- Students will learn and demonstrate basic firearms safety rules and procedures.
- Students will learn and demonstrate firearms care and maintenance.
- Students will learn and demonstrate proper fundamentals of accuracy shooting techniques for both the pistol and shotgun.
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CRMJ 2601 - Basic Law Enforcement I
Credit hours: 1-6
Prerequisites: Tennessee state-approved academy
Course Description:
This transition course is designed for law enforcement graduates from Tennessee state-approved academies to earn college credit. This course is designed to assess and evaluate the student’s knowledge and associated skills required in law enforcement and verify student learning outcomes have been met. The student will complete an independent study project relative to their field work experience and education with an emphasis on application of law enforcement concepts.
Student Learning Outcomes:
Students will be able to:
- Demonstrate an understanding of the applications of law enforcement.
- Identify and distinguish the different terminology, facts, and concepts between the study of field of law enforcement.
- Interpret and evaluate the effectiveness that law enforcement plays in crime prevention and control.
- Develop an understanding of the ethical issues in law enforcement.
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CRMJ 2602 - Basic Law Enforcement II
Credit hours: 1-6
Prerequisites: Tennessee state-approved academy
Course Description:
This transition course is designed for law enforcement graduates from Tennessee state-approved academies to earn college credit. This course is designed to assess and evaluate the student’s knowledge and associated skills required in law enforcement and verify student learning outcomes have been met. The student will complete an independent study project relative to their field work experience and education with an emphasis on application of law enforcement concepts.
Student Learning Outcomes:
Students will be able to:
- Demonstrate an understanding of the applications of law enforcement.
- Identify and distinguish the different terminology, facts, and concepts between the study of field of law enforcement.
- Interpret and evaluate the effectiveness that law enforcement plays in crime prevention and control.
- Develop an understanding of the ethical issues in law enforcement.
Culinary Arts
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CULA 1009 - Culinary Math Skills
Credit hours: 1
Course Description:
This course will introduce students to the importance of knowing how and why math equations are vital to the operation of a culinary facility. This course reviews basic addition, subtraction, multiplication, and division of whole numbers, fractions, and decimals; covers calculations with percent; presents the units of measure used in most professional kitchens in the United States; and offers simple methods for converting weight and volume measures.
Student Learning Outcomes:
Students will be able to:
- Apply and discuss the metric system of measure.
- Demonstrate the ability to successfully utilize the American standard of measure and conversion.
- Demonstrate an understanding and apply the basic units of measure between volume, weight and count.
- Calculate yield percentages when provided with “as purchased” (AP) and “edible portion” (EP) of an assigned ingredient.
- Demonstrate comprehension and the ability to apply yield tests in a step by step process.
- Demonstrate the ability to calculate costing of menu items and use of proper forms/formulas.
- Discuss and use formulas for use yields and cooking yields.
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CULA 1126 - Saucier
Credit hours: 1
Course Description:
This course instructs students in basic sauce concepts and technical guidelines to produce high quality sauces. The course will include stocks, thickening agents, reductions, liaisons, purees, mother sauces, and compound derivations.
Student Learning Outcomes:
Students will be able to:
- Describe the different ingredients needed to prepare sauces and their functions.
- Demonstrate concepts of sauce making.
- Demonstrate the preparation of stocks, soups, classical sauces contemporary sauces, accompaniment, and the pairing of sauces with a variety of foods.
- Define Liaisons and their purpose in transforming sauces
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CULA 1200 - Sanitation and Food Safety
Credit hours: 2
Course Description:
This primer course is designed to educate all students to the sacred trust between food production facilities and the general public. It should prepare each student to successfully complete the National Restaurant Association’s ServSafe or any similar certificate.
Student Learning Outcomes:
Students will be able to:
- Explain the role of the kitchen manager concerning food safety.
- Differentiate between various biological and chemical food contaminants.
- Explain the HACCP procedure and its role in preventing foodborne illness.
- Demonstrate preventive measures for cross-contamination.
- Explain the time - temperature relationship in terms of food safety
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CULA 1231 - Introduction to Cake Decorating
Credit hours: 2
Prerequisites: CULA 1200 - Sanitation and Food Safety
CULA 1321 - Advanced Baking and Pastry
Course Description:
This course teaches the methods baking a cake and step-by-step decorating techniques. Students learn to make and color icings; create icing drop flowers, rosettes, shells, pompom flowers, leaves, shaggy mums and roses; decorate cookies and cupcakes.
Student Learning Outcomes:
Students will be able to:
- Prepare and evaluate the quality of a variety of cakes; properly level cakes for stacking.
- Prepare buttercream icing, decorator icing and ganache for covering cakes for decorating event and celebration cakes.
- Demonstrate and evaluate basic icing and decorating techniques.
- Prepare and evaluate the quality of royal icing and prepared display pieces.
- Create a variety of icing flowers including drop and roses.
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CULA 1232 - Advanced Cake Decorating
Credit hours: 2
Prerequisites: CULA 1200 - Sanitation and Food Safety
CULA 1321 - Advanced Baking and Pastry
CULA 1231 - Introduction to Cake Decorating (must have earned a “C” or better)
Course Description:
In this advanced cake decorating course, students build on previously acquired skill to make several different special theme cakes and wedding cakes. Royal icing and fondant will be used to create lace designs, candies and fruit fillings. This course includes techniques for working with brides and tips on how to safely transport large wedding cakes.
Student Learning Outcomes:
Students will be able to:
- Demonstrate and evaluate techniques of carving cakes for topsy-turvy and sculptured cakes.
- Prepare gum paste. Create gum paste bouquets.
- Prepare and evaluate fondant for covering cakes and making decorations.
- Prepare and evaluate royal icing for making decorations.
- Prepare, ice and stack wedding cakes.
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CULA 1240 - Dining Room
Credit hours: 2
Course Description:
An exploration of table service principles and skills with an emphasis on customer service in a restaurant. The focus will be placed on guest relations, professional communications, order-taking in an à la carte environment, service sequence, point-of-sale systems, cash handling, beginning merchandising, table skills, and dining room preparation. Students will study and engage in critical-thinking topics that are relevant to providing high-quality formal table service and customer service.
Student Learning Outcomes:
Students will be able to:
- Identify the different styles of service utilized in the hospitality industry
- Identify eight behavioral characteristics food service workers should develop and maintain to achieve the highest standards of professionalism
- Demonstrate the basic concept of working relationship between front of the house and back of the house staff in the hospitality industry.
- Demonstrate a basic understanding of specific terminology used in the course text
- Understand and describe the functions of various POS system software applications and their benefits
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CULA 1300 - Sanitation and Food Safety
Credit hours: 3
Course Description:
This primer course is designed to educate all students to the sacred trust between food production facilities and the general public. It should prepare each student to successfully complete the National Restaurant Association’s ServSafe or any similar certificate
Student Learning Outcomes:
Students will be able to:
- Explain the role of the kitchen manager concerning food safety.
- Differentiate between various biological and chemical food contaminants.
- Explain the HACCP procedure and its role in preventing foodborne illness.
- Demonstrate preventive measures for cross-contamination.
- Explain the time - temperature relationship in terms of food safet
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CULA 1305 - Nutrition for Culinary Arts
Credit hours: 3
Course Description:
This is an introduction to the basic nutritional principles and guidelines. Topics include nutrients, carbohydrates, lipids, proteins, minerals and vitamins Students plan meals and menus based on the above principles using nutritional guidelines as the primary basis.
Student Learning Outcomes:
Students will be able to:
- Describe the current United States Department of Agriculture Food Guide Pyramid and the accompanying dietary guidelines.
- Explain the recommended dietary allowances, the functions of and best sources of the major nutrients.
- Identify the major food allergies, symptoms and responsibilities of food service professionals.
- Discuss the basic menu planning principles, layout and design.
- Create a menu using the principles of sound nutritional practices.
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CULA 1310 - Fundamentals of Baking
Credit hours: 3
Prerequisites: CULA 1200 - Sanitation and Food Safety
Course Description:
Fundamentals of baking is an introduction to the basic principle of baking including formula procedures, properties of baking ingredients, and functions and proper use of bakery equipment. Students will present yeast breads and rolls, pies, cakes, icings, basic pastry dough, and cookies using proper mixing methods and ingredients.
Student Learning Outcomes:
Students will be able to:
- Describe and apply appropriate sanitation, health and safety practices as they apply to baking and the pastry arts.
- Describe properties and functions of the basic ingredients used in baked goods. Define and describe the effects of heat on food and the methods of heat transfer.
- Weigh and measure ingredients used in baking. Convert formulas to meet production needs and equipment capacities
- Identify and demonstrate the appropriate preparation (mise en place), mixing, and make-up of baking ingredients and products such as cakes, quick breads, yeast breads, cookies and variety of custards; select the appropriate equipment to perform each of the tasks. Evaluate the final product using bakery quality standards.
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CULA 1320 - Culinary I
Credit hours: 3
Prerequisites: CULA 1200 - Sanitation and Food Safety
Course Description:
This is the introductory food production class for culinary students. Topics include the theories and methods of cooking, vocabulary, and the development of safe and sanitary kitchen practices. Production items will include vegetable and starch preparation, stocks, sauces and soups, poultry and egg cookery.
Student Learning Outcomes:
Students will be able to:
- Demonstrate basic knife skills, hand tool and equipment operation with emphasis on proper safety techniques.
- Execute the dice, batonnet, julienne, mince and bias cuts on a variety of vegetables
- Identify and use herbs, spices, oils and vinegar, condiments, marinades and rubs.
- Demonstrate sanitary food handling techniques, safe work practices, and proper equipment and facility use and maintenance
- Execute and season a number of foundation dishes including stocks, cream soups, puree soups, starches, vegetables, grains and poultry.
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CULA 1321 - Advanced Baking and Pastry
Credit hours: 3
Prerequisites: CULA 1200 - Sanitation and Food SafetyDisplay Options Active-Visible
CULA 1310 - Fundamentals of Baking
Course Description:
Baking skills are polished as students learn more difficult baking, pastry and dessert techniques. Emphasis is placed on presentation, plating and appearance. The production of high skill, high quality finished products is emphasized with special attention to chocolate work, plate presentation, and cold and hot preparations. Soufflés, dessert sauces and creative and flavorful designs exemplify this course.
Student Learning Outcomes:
Students will be able to:
- Describe, prepare and evaluate the quality of prepared creams, custards, puddings and related sauces, ice creams, sorbets, and other frozen desserts including fillings and toppings for pastries and baked goods.
- Define and describe the variety of cake types and the mixing methods utilized to produce them. Prepare a variety of cakes. Evaluate the quality of prepared cakes, icing and decorating techniques.
- Define the various types and evaluate the quality of chocolate, chocolate confections, and chocolate display pieces, including the use of pastillage.
- Define, prepare and evaluate the variety of pastry doughs, laminated doughs, pate choux, their uses, method of preparation, baking and finishing.
- Define, prepare and evaluate meringues, its various types, uses, and methods of preparation.
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CULA 1325 - Culinary II 1325 (Fabrication)
Credit hours: 3
Prerequisites: CULA 1320 - Culinary I
Course Description:
This course will introduce the principles of identifying, receiving, fabricating, and storing vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, spices. Students will then explore the subject of meats, poultry, seafood and their application in foodservice operations.
Student Learning Outcomes:
Students will be able to:
- Explain and demonstrate the concept of Hazardous Analysis Critical Control Points in the professional kitchen as it applies to sanitation and safety procedures to food preparation techniques.
- Describe composition, structure of meats, poultry and seafood and explain the use of federal inspection and grading system in selecting and purchasing meats.
- Apply proper storage procedures to ensure maximum shelf life for fresh and frozen meats, poultry, seafood, grains, legumes and vegetables.
- Apply proper cooking methods of proteins grains, legumes, vegetables, meats, poultry and seafood to establish a complete nutritious plated meal presentation.
- Apply sustainable purchasing and production practices.
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CULA 1330 - Garde Manger
Credit hours: 3
Course Description:
This course provides students with skills and knowledge of the organization, equipment and responsibilities of the “cold kitchen”. Students are introduced to and prepare cold hors d’oeuvres, sandwiches, salads, as well as basic charcuterie items while focusing on the total utilization of product. Reception foods and buffet arrangements are introduced.
Student Learning Outcomes:
Students will be able to:
- List and describe the procedure for hot and cold smoking of meats and fish.
- Define and use common terms for the Garde Manger department.
- Demonstrate planning, timing, and preparation of various buffet menus, emphasizing commitment to quality and excellence.
- Describe the components of salads and salad dressings.
- Prepare a variety of hot and cold sandwiches and crudités.
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CULA 1340 - Dining Room
Credit hours: 3
Course Description:
An exploration of table service principles and skills with an emphasis on customer service in a restaurant. The focus will be placed on guest relations, professional communications, order-taking in an à la carte environment, service sequence, point-of-sale systems, cash handling, beginning merchandising, table skills, and dining room preparation. Students will study and engage in critical-thinking topics that are relevant to providing high-quality formal table service and customer service.
Student Learning Outcomes:
Students will be able to:
- Identify the different styles of service utilized in the hospitality industry
- Identify eight behavioral characteristics food service workers should develop and maintain to achieve the highest standards of professionalism
- Demonstrate the basic concept of working relationship between front of the house and back of the house staff in the hospitality industry.
- Demonstrate a basic understanding of specific terminology used in the course text
- Understand and describe the functions of various POS system software applications and their benefits
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CULA 1360 - Farm to Table
Credit hours: 3
Course Description:
This course is designed to extend outside the classroom and provide a link from professional kitchens to sustainable farms, and the strong ties between agriculture and cuisine. Students will gain firsthand experience in whole-animal butchery and discover how fresh heritage grains and vegetables can elevate food quality.
Student Learning Outcomes:
Students will be able to:
- Recognize the differences between conventional, organic and regenerative agriculture including the economical, ecological and qualitative affects of all three.
- Understand principles of responsible harvesting and sustainable agriculture, making the connection between great food and how great food is grown.
- Guided by an understanding of ethical animal husbandry, demonstrate skills in whole animal butchery and apply proper cooking methods of offal and lesser cuts.
- Identify local and regional heritage ingredients and apply proper cooking techniques to each.
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CULA 2180 - Culinary Internship
Credit hours: 1
Course Description:
This course is a supervised work experience in the culinary field requiring a minimum number of work hours. Work activities can range from entry-level to professional cooking. Individual conferences with the intern director are arranged instead of class attendance.
Student Learning Outcomes:
Students will be able to:
- Describe the various duties of the different line-level cooking jobs at the host establishment.
- Describe the relationship of the line-level positions to each other and how they relate to other areas of the business and to the satisfaction of the customer.
- Organize work properly for the purpose of attaining efficient and effective skills for the line-level positions.
- Describe the relationship of each functional managerial position at the host property.
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CULA 2200 - Breakfast Cookery
Credit hours: 2
Prerequisites: CULA 1330 - Garde Manger
Course Description:
This course teaches the fundamental preparations and techniques to prepare breakfast items for this segment of the culinary industry.
Student Learning Outcomes:
Students will be able to:
- Apply various cooking methods to eggs.
- Identify and prepare breakfast meats
- Prepare cold and hot cereal recipes
- Prepare breakfast casseroles
- Use prepared fruits as breakfast dishes and as ingredients in breakfast recipes.
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CULA 2280 - Culinary Internship
Credit hours: 2
Course Description:
This course is a supervised work experience in the culinary field requiring a minimum number of work hours. Work activities can range from entry-level to professional cooking. Individual conferences with the intern director are arranged instead of class attendance.
Student Learning Outcomes:
Students will be able to:
- Describe the various duties of the different line-level cooking jobs at the host establishment.
- Describe the relationship of the line-level positions to each other and how they relate to other areas of the business and to the satisfaction of the customer.
- Organize work properly for the purpose of attaining efficient and effective skills for the line-level positions.
- Describe the relationship of each functional managerial position at the host property.
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CULA 2300 - Breakfast Cookery
Credit hours: 3
Prerequisites: CULA 1330 - Garde Manger
Course Description:
This course teaches the fundamental preparations and techniques to prepare breakfast items for this segment of the culinary industry.
Student Learning Outcomes:
Students will be able to:
- Apply various cooking methods to eggs.
- Identify and prepare breakfast meats
- Prepare cold and hot cereal recipes
- Prepare breakfast casseroles
- Use prepared fruits as breakfast dishes and as ingredients in breakfast recipes.
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CULA 2300 - Food and Beverage Management
Credit hours: 3
Prerequisites: CULA 1320 - Culinary I
Course Description:
This course covers restaurant and food service operations, including facilities capabilities, personnel management, and daily operations, sanitation, and facilities readiness.
Student Learning Outcomes:
Students will be able to:
- Identify the skills necessary to manage a restaurant.
- Describe the eating habits of various segments of the restaurant market.
- Identify the functions of the menu
- Identify the various procedural and convivial dimensions of service.
- Describe how to conduct a customer, property, and competitor analysis.
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CULA 2320 - Quantity Foods
Credit hours: 3
Prerequisites: CULA 1325 - Culinary II 1325 (Fabrication)
CULA 1330 - Garde Manger
Course Description:
This course is designed to build knowledge and experience in quantity food production in a foodservice operation. Basic principles of foodservice management and their application to volume food production, menu development, food safety, procurement, kitchen equipment, customer service, marketing, and finance will be covered during the semester.
Student Learning Outcomes:
Students will be able to:
- Apply basic principles of food preparation to quantity food production and service
- Relate how product, preparation, service and customer flow effect the operation of a food service facility.
- Plan and evaluate menus for institutional foodservice operations.
- Describe food product purchasing guidelines and write specifications for food products.
- Prepare standardized recipes, purchase orders, and production schedules for an institutional foodservice system
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CULA 2330 - Hospitality Managerial Accounting
Credit hours: 3
Prerequisites: Math 1010 or higher
Course Description:
A study of cost accounting terminology and concepts to Include process costing, inventory management, and cash flow.
Student Learning Outcomes:
Students will be able to:
- Describe the purpose of the statement of cash flows.
- Explain the process of cost allocation
- Explain how a basic product costing system works.
- Use budgets for performance evaluation
- Demonstrate various methods of inventory valuation
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CULA 2331 - Cooking for Special Diets
Credit hours: 3
Prerequisites: CULA 1320 - Culinary I
CULA 1325 - Culinary II 1325 (Fabrication)
Course Description:
This course introduces students to the basics of product selection and cooking techniques appropriate for a variety of special needs or food allergy diets. Food preparation and planning menus for food allergies, food intolerances and diabetic cooking methods and ingredient choices and/or substitutions are taught in this class.
Student Learning Outcomes:
Students will be able to:
- Identify and develop sanitation standards necessary to prevent health issues and explain safety concerns when prepping and preparing foods/ meals for people with food intolerance.
- Identify common food allergies and determine appropriate substitutions such as Gluten, sugar and lactose free while managing the use of salt and sugars.
- Discuss the art of capturing the most appropriate flavors and demonstrate cooking methods that retain nutrients and retain flavors for a variety of special diets.
- Develop and evaluate recipes and menus using dietary guideline recommendations, food guides and food labels.
- Discuss and demonstrate the important steps of how to incorporate plant foods into menu while reducing the emphasis on meats.
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CULA 2341 - Artisan & Specialty Breads
Credit hours: 3
Prerequisites: CULA 1320 - Culinary I
CULA 1310 - Fundamentals of Baking
Course Description:
This course provides and advanced study in the art of bread making. Topics include relevant formulas and techniques associated with naturally leavened loves, hearth breads, focaccia, flat breads, quick breads and other breads utilizing a variety of grains. The students will be taught the steps to produce artisan and specialty breads that meet or exceed the expectations of the consumer.
Student Learning Outcomes:
Students will be able to:
- Define, prepare and evaluate a variety of yeast-leavened breads.
- Define, prepare and evaluate the quality of a variety of quick-breads.
- Define and describe a variety of laminated doughs. Explain the process of lamination as it applies to doughs.
- Prepare and evaluate a variety of laminated dough products, including croissants and puff pastry.
- Develop and nurture sour dough starter. Maintain and utilize for semester.
- Discuss, demonstrate and evaluate preferments such as poolish, bigas and soakers for use in making breads.
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CULA 2342 - European Cakes & Tortes
Credit hours: 3
Prerequisites: CULA 1200 - Sanitation and Food Safety
CULA 1310 - Fundamentals of Baking
CULA 1321 - Advanced Baking and Pastry
Course Description:
This course will introduce the student to a wide variety of classical and modern cakes suitable for restaurant, retail shops and large-scale production. Emphasis is placed on advanced techniques of mixing, filling, glazing and icing. In this course, students will prepare a variety of cakes/tortes including Dobos, Sacher and Linzer tortes and Black Forest cake.
Student Learning Outcomes:
Students will be able to:
- Prepare a variety of types of cakes and describe techniques used in mixing, panning and baking.
- Line charlotte rings or cake rings for specialty cakes. Coat a cake with marzipan and/or fondant.
- Prepare, describe and evaluate components needed for assembling classical Specialty Cakes, Gâteaux, and Torten: torte, tiramisu, Swiss roll.
- Develop advanced techniques for finishing specialty cakes and Discuss methods of preparation and finishing techniques for various fillings.
- Prepare a variety of dessert sauces.
- Assemble a variety of European-style cakes, Swiss rolls, small cakes, and petit fours.
- Select from a variety of components to plan cakes that have well-balanced flavors and textures.
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CULA 2350 - Professional Catering
Credit hours: 3
Prerequisites: CULA 1320 - Culinary I
Course Description:
This course examines the requirements to start and operate a catering company. Topics of discussion include kitchen equipment, regulations, operations and business planning.
Student Learning Outcomes:
Students will be able to:
- Discuss the catering industry and segment potential clients
- Explain various types of catering events held on and off-premise.
- Differentiate between corporate and social catering
- Gain an appreciation for the planning function of the catering business
- Describe, plan, and expense a standardized menu.
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CULA 2351 - Plated Desserts & Presentations
Credit hours: 3
Prerequisites: CULA 1200 - Sanitation and Food Safety
CULA 1310 - Fundamentals of Baking
CULA 1321 - Advanced Baking and Pastry
Course Description:
The essential elements of plated desserts are taught in detail. The students are taught to strive for a well-balanced presentation. The course emphasizes the importance of the required time and patience for yielding breath taking results. Students are exposed to methods of production that result in dramatic presentations in quantity.
Student Learning Outcomes:
Students will be able to:
- Identify and select proper tools and equipment, ingredients and specialty products and describe applications, properties and various functions of each.
- Discuss the factors that should be considered when creating a menu of plated desserts.
- Describe the importance of representing seasons in a dessert menu.
- Define, describe and evaluate the quality of the various types of uses of and preparation methods of various creams, custards, puddings and related sauces.
- Plan, prepare and evaluate the production of a selection of plated desserts, using multiple components.
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CULA 2352 - Hot & Cold Desserts
Credit hours: 3
Prerequisites: CULA 1200 - Sanitation and Food Safety
CULA 1310 - Fundamentals of Baking
Course Description:
This course covers the principles and techniques of sorbets and ice creams, soufflés, cobblers, crisps and strudel dough products. Topics include baked Alaska, bombes, sherbets, crepes and hot and cold soufflés. Students will prepare hot and cold desserts with suitable sauces and garnishes.
Student Learning Outcomes:
Students will be able to:
- Identify Custards, Puddings, Mousses, Soufflés and Frozen Desserts
- Prepare and evaluate starch-thickened or boiled puddings, baked custards and baked puddings and prepare steamed puddings.
- Demonstrate and evaluate the preparation of Bavarian creams and mousses and use Bavarian creams to prepare charlottes.
- Describe, prepare, and evaluate ice cream and sorbet and use these to prepare desserts and demonstrate skill needed to prepare still-frozen desserts, including bombes, frozen mousses, and frozen soufflés.
- Prepare hot and cold dessert soufflés
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CULA 2355 - Introduction to Ice Carving
Credit hours: 3
Course Description:
In this laboratory course, students will learn the hands on basic ice carving principles and skills necessary to create beautiful artworks of ice.
Student Learning Outcomes:
Students will be able to:
- Demonstrate basic safety techniques and maintenance of chisels and power tools during ice sculpting projects.
- Create, design and use templates to create ice sculptures.
- Explain the systematic process of creating consistent works of ice.
- Demonstrate basic knowledge of handling and transporting ice sculptures.
- Demonstrate basic knowledge of vocabulary used in the ice carving industry.
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CULA 2360 - How to Successfully Run a Food Truck Business
Credit hours: 3
Prerequisites: CULA 1200 - Sanitation and Food Safety
CULA 1320 - Culinary I
Course Description:
How to Successfully Run a Food Truck Business (CULA 2360) will address established focal points of determining the viability of such a business and how this type of business can be successfully undertaken with the proper considerations.
Student Learning Outcomes:
Students will be able to:
- determine the viability of such a business
- establish kitchen layout/ vehicle needs
- create appropriate menus
- determine selling prices
- determine equipment needs
- establish a determined footprint/ schedule for service
- determine staffing needs
- set production par levels
- how to determine social media/marketing needs and strategies
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CULA 2361 - Retail Bakery Management
Credit hours: 3
Prerequisites: CULA 1200 - Sanitation and Food Safety
CULA 1310 - Fundamentals of Baking
CULA 1321 - Advanced Baking and Pastry
CULA 1231 - Introduction to Cake Decorating
CULA 1232 - Advanced Cake Decorating
CULA 2342 - European Cakes & Tortes
CULA 2351 - Plated Desserts & Presentations
CULA 2341 - Artisan & Specialty Breads
Course Description:
This course introduces students to the application of baking and pastry arts production techniques in a wholesale and /or retail setting. Students are introduced to the theory of merchandising baked goods for bakeries as well as formula standardization and conversion; production planning, purchasing, costing, and “price for profit”. Students will hone their skills, learn new formulas and create desserts while practicing techniques, methods and procedures used in the production of desserts and breads.
Student Learning Outcomes:
Students will be able to:
- Select and use proper ingredients, equipment and utensils for specific applications in baking and demonstrate care of special bakery equipment.
- Perform basic math functions, the process of formula costing and determine selling price of items and formula yield conversions.
- Produce and evaluate products made for retail sales using quality standards.
- Calculate and forecast purchase and preparation requirements based on a product’s yield in cooking and intangible waste factors.
- Discuss and Demonstrate management and leadership responsibilities in small weekly bakery operation.
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CULA 2363 - Bistro
Credit hours: 3
Prerequisites: CULA 1200 - Sanitation and Food Safety
CULA 1325 - Culinary II
CULA 1320 - Culinary I
CULA 1330 - Garde Manger
Course Description:
Students will gain experience in a production environment, preparing daily meals for a bistro. The primary focus is on speed, quantity production, quality output, and teamwork. Students will rotate responsibilities within the kitchen and dining room. Menu planning, ingredient requisitioning, and production cost will be required in weekly meal preparation. Students will also perform menu forecasting to track sales and improve bistro offerings and cost savings.
Student Learning Outcomes:
Students will be able to:
- Describe process of management through effective communication skills and reinforce professionalism and be able to work with speed and decision making.
- Demonstrate how to read and follow a standard recipe and perform time management skills used in preparation and execution of meal.
- Assign tasks, explain role of job descriptions, and supervise outcomes, integrate cooking and product technique into retail Bistro operation.
- Learn to complete all paperwork, cost out recipes, and menus - the inventory and ordering of Bistro related food and supplies.
- Demonstrate an understanding of guest service and customer relations by doing whatever is necessary to ensure customers’ satisfaction, from investigating and resolving complaints to clearing tables.
- Describe the functions of dining service personnel and discuss training procedures for dining room staff and explain inter-relationships and work flow between dining room and kitchen operations.
- Use POS computer software to perform other record keeping tasks
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CULA 2370 - Bar Service
Credit hours: 3
Course Description:
A study of beverage service in the hospitality industry including spirits, wines, beers and non-alcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, service and the selection of wines to enhance foods.
Student Learning Outcomes:
Students will be able to:
- Identify and correctly describe the principles associated with beverage service.
- Identify the controls utilized for accountability functions in beverage service.
- Describe and explain the purchasing functions in beverage service.
- Summarize the importance of liquor laws and regulations as they pertain to the dispensing of alcoholic beverages.
- Demonstrate the procedural steps in the construction of mixed beverages with specific time limits.
- Explain the importance of serving alcohol responsibly.
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CULA 2373 - Gourmet Foods
Credit hours: 3
Course Description:
This course will expand on prior knowledge but also includes vegetable cookery, pasta and rice cookery, sandwich making, hors d’oeuvres, and food presentation. Students will be required to plan a 4 course menu and execute it appropriately using their prior knowledge from other courses. Students will also explore International Cooking to apply all skills learned throughout the class.
Student Learning Outcomes:
Students will be able to:
- Describe the factors that influence texture, flavor, color and nutritional changes when cooking vegetables.
- Identify the ingredients in the best commercial pastas and identify the common characteristics of these pastas.
- Prepare canapés and other popular categories of hors d’oeuvres.
- Research a country/culture to learn about traditions, foods, spices and lifestyles. Write a report about a country/culture of interest about traditions, foods, spices, lifestyles and incorporate traditional recipes.
- Prepare a traditional meal from the chosen country. Prepare other items popular to many international cultures.
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CULA 2375 - Purchasing and Cost Control
Credit hours: 3
Course Description:
This course is intended to provide student with the methodologies and tools to control food, beverage, labor and other cost within a hospitality business. Hospitality purchasing principles are also explored. This course regularly uses basic mathematics.
Student Learning Outcomes:
Students will be able to:
- Identify procurement and selection procedures for the hospitality industry.
- Identify hospitality cost variations, and design effective and efficient solutions.
- Utilize the various personnel scheduling techniques inherent to the hospitality industry.
- Know the proper portion control and portion quantity evaluation techniques and apply them to realistic situations.
- Utilize the Butcher’s yield test for meats and recipes.
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CULA 2376 - International Food
Credit hours: 3
Course Description:
International Foods will expose students to some of the diversity of culture and foods of many countries around the world including regions of the United States. Classroom assignments, cooking demonstrations, guest speakers, and cooking labs will allow students to have a taste of the world.
Student Learning Outcomes:
Students will be able to:
- Have an in depth perspective of International Cuisines
- Demonstrate a broad based knowledge of food history
- Integrate flavors, ingredients, seasonings, and cooking techniques of the major world cuisines in keeping with both traditional and current trends.
- Identify and describe the specific world culinary regions, traditions, foods, flavors, ingredients, and cooking techniques.
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CULA 2380 - Culinary Internship
Credit hours: 3
Course Description:
This course is a supervised work experience in the culinary field requiring a minimum number of work hours. Work activities can range from entry-level to professional cooking. Individual conferences with the intern director are arranged instead of class attendance.
Student Learning Outcomes:
Students will be able to:
- Describe the various duties of the different line-level cooking jobs at the host establishment.
- Describe the relationship of the line-level positions to each other and how they relate to other areas of the business and to the satisfaction of the customer.
- Organize work properly for the purpose of attaining efficient and effective skills for the line-level positions.
- Describe the relationship of each functional managerial position at the host property.
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CULA 2390 - Culinary Capstone (Final Production)
Credit hours: 3
Course Description:
A capstone course required for all culinary majors. Topics include recipe development, menu construction, and pricing. Demonstration of proficiency in proper cooking method selection and construction of salads, entrées with appropriate side items, and desserts is required for successful completion of CUL 2390.
Student Learning Outcomes:
Students will be able to:
- Demonstrate continued development of effective and sound work practices that include knife skills, personal and kitchen organizations skills.
- Execute a number of dishes including stock, soups, sauces, seafood, starches and vegetables.
- Write and execute a regional American bistro-style menu and prepare items from that menu.
- Execute a final exam project consisting of a green salad with emulsified dressing, a seafood course, entrée with appropriate side items and a plated and sauced dessert.
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CULA 2475 - Purchasing and Cost Control
Credit hours: 4
Prerequisites: CULA 2300 - Food and Beverage Management
Course Description:
This course is intended to provide the student with the methodologies and tools to control food, beverage, labor and other costs within a hospitality business. Hospitality purchasing principles are also explored. This course regularly uses basic mathematics.
Student Learning Outcomes:
Students will be able to:
- Identify procurement and selection procedures for the hospitality industry
- Identify hospitality cost variations, and design effective and efficient solutions.
- Utilize the various personnel scheduling techniques inherent to the hospitality industry.
- Know the proper portion control and portion quantity evaluation techniques and apply them to realistic situations.
- Utilize the Butcher’s yield test for meats and recipes
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CULA 2510 - Meat Basics: The Journey from The Farm to the Kitchen
Credit hours: 3
Industry Certifications HACCP, OSHA
Course Description:
This lecture class is an overview on the lifecycle of different meat sources and how they exist in a farm setting. The sources will be analyzed from growing, to finishing to processing. We will discuss how each is fabricated, marketed and utilized. This class will focus on the industry standards for raising beef, poultry, lamb and veal.
Student Learning Outcomes:
Students will be able to:
- Recognize acceptable practices for raising finishing and processing beef, pork, poultry, lamb and veal.
- Be able to recognize different seafood proteins as well as different meat substitutes.
- Recognize the importance of HACCP planning and implementation.
- Recognize safety issues in a foodservice setting and appropriate measures to address.
- Recognize the importance of sustainable farming practices.
- Identify the needed health related environmental aspects when raising animals as shown in on-site farm visits.
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CULA 2520 - Retail and Wholesale Meat Cutting
Credit hours: 3
Industry Certifications HACCP, OSHA
Course Description:
This lab class will provide meat cutting techniques for optimal utilization and profit. The student will be provided a full understanding of the slaughtering process, as well as how to successfully fabricate and utilize all aspects of the animal carcasses for retail or wholesale applications. The student will learn practical and technical information needed to develop, implement and maintain a HACCP-based food safety system. OSHA training to provide recognition, avoidance, reduction and prevention of safety and health hazards in the workplace.
Student Learning Outcomes:
Students will be able to:
- Understand the basics of work safety and hygiene as it relates to a butchery operation.
- Display an understanding of how specific animals are best marketed and utilized.
- Successfully identify the needs of a retail or wholesale operation as they apply to their respective business models for profitability.
- Learn how to operate a variety of butchery equipment such as band saw, buffalo chopper, tenderizer and tumbler.
- Process meat in bulk to enhance basic meat knowledge (muscle structure) and fundamental knife skills.
- Learn how to successfully fabricate meats to maintain good yield percentages.
- Successfully prepare for the HACCP and OSHA certification exams.
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CULA 2530 - Meat Science: Understanding Meat Composition and It’s Use
Credit hours: 3
Course Description:
This lab class will embrace the chemical composition of different meats and how they exist naturally. The student will examine and embrace different fabrication and preparation techniques to maximize on the quality characteristics that each protein possesses and how to market each of them accordingly.
Student Learning Outcomes:
Students will be able to:
- Exhibit an understanding of basic meat science, muscle fiber and tissue.
- Evaluate the quality characteristics of processed beef, pork, poultry, veal and lamb.
- Identify the primal and sub-primal muscle groups of beef, pork, veal, lamb and poultry.
- Exhibit the ability to identify appropriate cooking applications for specific proteins.
- Evaluate different breeds and age of species for optimal product performance.
- Apply meat science principles to meet the needs of customers
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CULA 2540 - Meat Merchandising/Retail Operations
Credit hours: 3
Course Description:
This course will prepare the student to successfully fabricate, prepare, present, and display a variety of raw and cooked meats for sale in a variety of retail settings. Customer service techniques will also be discussed.
Student Learning Outcomes:
Students will be able to:
- Fabricate a variety of different meats for specific retail purposes.
- Successfully utilize all of a carcass to maximize profit in a retail setting.
- Successfully determine the proper costing analysis for reasonable profit margins.
- Successfully prepare a variety of raw and cooked whole meats for display and sale.
- Successfully prepare a variety of different minced, stuffed and rolled items for display and sale.
- Recommend to a customer the proper amount and specific cut of meat for the desired cooking process.
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CULA 2550 - Meat Cutter I- Work Based Learning
Credit hours: 3
Course Description:
This class will provide the opportunity for the student to work with an industry partner who will provide work-based learning and training with oversight in the fabrication of beef, poultry and pork. The student will also receive training in the niche of the industry that the student chooses to engage (such as harvest floor employee, meat market manager, meat inspector, retail/wholesale meat processer).
Student Learning Outcomes:
Students will be able to:
- Identify different primal and sub-primal cuts of meats for retail and wholesale merchandising.
- Successfully fabricate different cuts of meat for optimal retail and wholesale merchandising.
- Successfully understand the sanitation needs of a USDA inspected butchery facility.
- Understand how to fully utilize all components of the animal carcasses for optimal consumption.
- Successfully prepare and present value-added items for display and sale.
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CULA 2551 - Meat Cutter II- Work Based Learning
Credit hours: 3
Course Description:
This class will provide the opportunity for the student to work with an industry partner who will provide training and oversight in the fabrication of beef, poultry and pork. The student will also receive training in the niche of the industry that the student chooses to engage (such as harvest floor employee, meat market manager, meat inspector, retail/wholesale meat processer).
Student Learning Outcomes:
Students will be able to:
- Identify different primal and sub-primal cuts of meats for retail and wholesale merchandising.
- Successfully fabricate primal cuts of meat for retail and wholesale merchandising.
- Successfully understand the sanitation needs of a USDA inspected butchery facility.
- Understand how to fully utilize all components of the animal carcasses for optimal consumption.
- Successfully utilize appropriate meats to prepare a variety of sausages.
- Successfully prepare and present value-added items for display and sale.
- Identify quality aspects of different seafood products and be able to prepare for retail and wholesale merchandising.
Dental Assisting
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DAST 1510 - Dental Radiology
Credit hours: 4
Lecture : 45 contact hours
Laboratory:30-45 contact hours
Prerequisites: Admission to Dental Assisting program. Students must be college level in reading, writing, and math.
Course Description:
This course includes the principles of radiation physics, exposing, processing, mounting, evaluation and interpretation of dental images, biological effects of radiation and protection principles, quality assurance protocols and infection control is emphasized.
Student Learning Outcomes:
Students will be able to:
- Explain the fundamentals characteristics of ionizing radiation
- Explain the principles of generating the x-radiation
- Describe the formation of images on the radiographic film
- Explain the biological effects of radiation exposure
- Discuss the rationale for radiation protection for the operator and patient
- Describe radiation protection methods for the operator and patient
- Demonstrate radiation protection methods
- Assess film type and speed for adjustment of exposure time to produce a diagnostically acceptable radiograph
- Apply concepts of vertical and horizontal angulation to produce quality radiographs
- Demonstrate the placement, exposure and processing of films in the application of paralleling and bisecting techniques when producing a full mouth series using traditional radiographic films
- Demonstrate the placement, exposure and processing of films in the application of paralleling and bisecting techniques when producing a full mouth series using digital film sensors.
- Demonstrate and modify the paralleling and bisecting techniques in placing and exposing for mixed dentition and partially edentulous dentition.
- Demonstrate the placement for a bitewing survey
- Identify bitewing uses and film sizes in modifying for pediatric patients and
- Demonstrate processing of exposed dental radiographic film using automatic processing procedures.
- List the causes and corrections for common errors and artifacts on radiographs.
- On the dental images, identify and describe the appearance of the following: Base materials, metal, anatomical landmarks and dental caries.
- Define and be able to spell dental terms assigned.
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DAST 1520 - Dental Materials
Credit hours: 4
Lecture: 45 contact hours
Laboratory:30-45 contact hours
Prerequisites: Admission to Dental Assisting program. Students must be college level in reading, writing, and math
Course Description:
This course includes the knowledge and skills of dental materials including properties, laboratory safety, competence in the use and manipulation of gypsum, restorative materials, dental cements, impression materials, acrylics and thermoplastics, waxes, abrasive agents and study casts/occlusal registration.
Student Learning Outcomes:
Students will be able to:
- Pronounce, spell, and define dental terms as assigned.
- Evaluate SDSs for risks, proper handling, and first aid.
- Gather appropriate armamentarium for procedures.
- Manipulate a variety of gypsum products.
- Pour and trim models.
- Fabricate custom impression trays.
- Differentiate among a variety of waxes and their uses.
- Mix alginate by hand and mechanical spatulation.
- Take mandibular and maxillary alginate impressions.
- Fabricate custom whitening trays.
- Apply infection control protocols.
- Differentiate among a variety of elastomeric impression materials.
- Identify the properties of dental materials and ways that they affect their application.
- Manipulate amalgam, composite, glass ionomer, and intermediate restorative materials.
- Manipulate materials for etchant, bases, liners, and bonding systems.
- Take wax bite and PVS bite registration on student partner.
- Differentiate between the various types of pulpal stimuli.
- Distinguish between the different types of stress and strain.
- Identify best management practices of mercury amalgam.
- Manipulate acrylic material for provisional coverage.
- Identify the differences between direct and indirect restorative materials.
- Differentiate between the properties and the applications of temporary restorative materials, gold alloys, and porcelain in restoring teeth.
- Compare and contrast a variety of cements to include directions for use, indications and contraindications, and safety per the manufacturer’s instructions.
- Describe indications and contraindications for a variety of abrasive agents.
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DAST 1530 - Clinical Chairside I
Credit hours: 4
Lecture:45 contact hours
Laboratory:30-45 contact hours
Prerequisites: Admission to Dental Assisting program. Students must be college level in reading, writing, and math.
Course Description:
This course covers the study of general dentistry and the foundation of clinical chairside assisting. The course includes infection control, dental-related environmental hazards, management of dental and medical emergencies and emphasis being placed on skills in the clinical setting, to include charting, effective communication with patients and members of the dental team.
Student Learning Outcomes:
Students will be able to:
- Pronounce, spell, and define dental terms as assigned.
- Compare and contrast the different levels of disinfectant solutions.
- Prepare treatment room with barriers and completed treatment room disinfection process.
- Perform instrument sterilization process.
- Describe the roles of the CDC and OSHA as they relate to infection control.
- Identify links in the chain of infection.
- Differentiate between the method of hand washing and using alcohol-based hand rubs.
- Explain the symptoms of the different types of latex reactions.
- Describe the goal of ergonomics.
- Describe the roles of OSHA, NIOSH, OSAP, CDC, FDA, and EPA.
- Describe potential long-term and short-term effects of exposure to chemicals.
- Explain the purpose of the OSHA Hazard Communication Standard.
- Describe in general how chemicals should be stored.
- Identify types of toxic waste generated in a dental office.
- Complete a medical/dental health history on student partner.
- Determine the importance of a patient record as well as legal and ethical standards expected in the dental assisting career.
- Take and record vital signs (pulse, respiration, blood pressure, and temperature) on student partner.
- Interpret dental charts.
- Chart fictional patients both paper and electronic.
- Describe the common signs and symptoms of an emergency.
- Recognize the common signs and symptoms of an emergency.
- Differentiate the basic items that must be included in an emergency kit.
- Describe how one should respond to specific emergencies.
- Perform a variety of instrument transfers.
- Use mirror and explorer intra-orally on student partner.
- Perform rinsing and suctioning on student partner with saliva ejector and high-volume evacuator.
- Identify and assemble burs and hand-pieces.
- Perform a variety of intraoral isolation techniques.
- Discuss the importance of pain control in dentistry.
- Describe the composition and application of topical anesthetics.
- Discuss the composition and application of local anesthetic agent.
- Assemble and place a variety of matrix bands.
- Demonstrate assisting with direct restorative procedures.
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DAST 1540 - Dental Science I
Credit hours: 3
Lecture hours: 45 contact hours
Prerequisites: Admission to Dental Assisting program. Students must be college level in reading, writing, and math.
Course Description:
This course includes instruction in general and oral anatomy and physiology, embryology, histology, dental morphology and microbiology.
Student Learning Outcomes:
Students will be able to:
- Pronounce, spell, and define dental terms as defined.
- List the major groups of microorganisms.
- Describe how prions differ from viruses and bacteria.
- Name the bloodborne pathogens of concern in dentistry.
- Explain the differences between primary, mixed, and permanent dentitions.
- Explain how the size and shape of teeth determine the functions of different types of teeth.
- Name and identify the location of each tooth surface.
- Identify tooth surfaces.
- Identify teeth using the Universal/National system, the Palmer Notation System, and the ISO/FDI system.
- Identify the anatomy of the maxillary and mandibular permanent teeth.
- Describe the three periods of prenatal development.
- Discuss genetic and environmental factors that can affect dental development.
- Name and describe the tissues of the teeth.
- Identify the regions of the head.
- Locate and identify the bones of the cranium and face.
- Name and identify the landmarks of the oral cavity.
- Describe the structures found in the vestibular region of the oral cavity.
- Explain the difference between anatomy and physiology.
- Name and locate each of the 10 body systems.
- Describe the components of each body system.
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DAST 1550 - Dential Science II
Credit hours: 3
Lecture hours: 45contact hours
Course Description:
A continuation of Dental Science I with emphasis on oral pathology and pharmacology.
Student Learning Outcomes:
Upon successful completion of this course, the student will be able to recall the fundamentals of the dental sciences specific in a dental assisting career, and to familiarize the student with terminology that is to this course. Through activities, the student will also be familiar to oral cancer screening as indicated by the American Cancer Society.
Students will be able to:
- Identify and use both the Universal and Federation Dentaire International tooth numbering systems pertaining to oral pathologies of the dentition.
- Identify by schedule, the major drugs controlled by the Federal Comprehensive Drug Abuse Prevention and Control act of 1970, (also known as the Controlled Substance Act).
- List seven components of a written prescription and identify the English equivalent of the most frequently used Latin abbreviations.
- Identify the major routes of drug administration and state Clark’s Rule for calculating drug dose for children.
- Describe the roles, uses and hazards of different types of,Analgesics, antibiotics, anesthetics, antihistamines, Hemostatic and sedatives.
- Identify and describe obtaining local anesthesia by block and infiltration methods.
- Identify the stages of general anesthesia and the planes of analgesia.
- List the danger signals of pre-cancerous and cancerous lesions.
- Describe common lesions, pulpal disturbances, and enamel and dentin anomalies of the teeth.
- Identify diseases of the oral soft tissues.
- Describe how radiation therapy and chemotherapy may affect the dental patient.
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DAST 1560 - Clinical Chairside II
Credit hours: 4
Lecture: 45 contact hours
Laboratory: 30-45 contact hours
Prerequisites: Acceptance into the Dental Assisting Program, DAST 1530 Clinical Chairside I
Course Description:
A continuation of Clinical Chairside I with emphasis on the dental assistant in specialty areas of dentistry. This course will provide information to familiarize the student with instruments and procedures utilized in each specialty.
Student Learning Outcomes:
To provide the students with training in chairside assisting and skills used in the specialties of dentistry needed in a dental assisting career. Upon successful completion of this course, the student will be able to recall the different specialty procedures and demonstrate the necessary skills needed in a dental assisting career.
Students will be able to:
- Define each area of specialty within general dentistry
- Select appropriate tax strategies
- Recall, the rationale, indications, and contraindications behind each specialty treatment
- Describe and demonstrate the steps involved in each specialty treatment procedure
- Identify and List uses for instruments in the specialty treatment procedure
- Prepare Preset Trays for a variety of specialty procedures
- Identify, manipulate, and describe uses for materials used in a variety of specialty procedures
- Demonstrate proficiency in achievement and maintenance of personal cleanliness and asepsis throughout certain specialty procedures according to set standards
- Recite post-operative instruction for patients in the following areas:
- Anesthesia
- Restorative Care
- Surgical Care
- Prosthetic Instruction
- Define the duties of expanded functions of dental assisting in each specialty
- Demonstrate ability to perform expanded function allowed by Tennessee law
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DAST 1570 - Clinical Practicum I
Credit hours: 1-2
Clinical hour range: 1 credit equals 15-105 contact hours
2 credits equals 106-210 contact hours
Prerequisites: Acceptance into the Dental Assisting Program
Course Description:
A Supervised clinical experience in general dentistry to master basic dental assisting skills. Emphasis is on the role of the dental assistant in operative dentistry, specialties and patient care.
Student Learning Outcomes:
To provide the student with the opportunity to apply the knowledge and skills acquired in the classroom setting to a functioning general dental practice, as well as to teach the student to work as a member of the dental health care team.
Students will be able to:
- Present professionalism through neatness, promptness and dependability.
- Recall duties, methods and techniques that are associated with general chair side assisting.
- Develop a positive attitude toward professionalism and constructive criticism.
- Develop more fully those skills that are needed for general chair side dental assisting.
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DAST 1580 - Dental Office Management
Credit hours: 3
Lecture hours: 45 contact hours
Prerequisites: Acceptance into the Dental Assisting program
Course Description:
Dental Office Management is an introduction to the principles related to the management of the dental office, including telephone techniques, appointment control, inventory and supplies, clinical records, insurance forms, financial records and office equipment.
Student Learning Outcomes:
To provide the student with training in sound business practices including expenses, disbursements and insurance filing procedures. To develop a high standard of professional attitude toward office management and critical thinking skills. To familiarize the student with dental terminology that is needed for a dental assistant career and to be able to demonstrate knowledge of computer competency in dental software.
Students will be able to:
- Assume responsibility without direct supervision on their tasks.
- Control the dental office through the appointment book
- Maintain acquaintance, case history, financial and radiographic records and patient charts
- Gain a thorough comprehension of verbal and nonverbal communication. Practice both forms of communication and how both are used in fully understanding a message
- Assess the terms that follow that apply to patient behavior, psychotic, neurotic, and normal.
- Discuss the fact that dental treatment interferes with a patient’s “personal space”
- Schedule regular patient recall for examinations and treatment
- Identify the uses for the five different filing systems
- Determine dental office income and other finances
- Record patient financial and credit information.
- Complete treatment plan, cost estimate, and insurance forms
- Present complete prepaid dental care plans
- Create a follow-up program
- Assume inventory control and purchasing duties
- Manage disbursements of payroll and expenditures.
- Organize records that facilitate periodic summaries of expenditures
- Demonstrate check writing and all necessary entries in the register
- Identify the following:
- Federal Fair Credit Reporting
- Federal Truth in Lending Act
- Federal Equal Lending Act
- Federal Equal Credit Opportunity Act
- Federal Fair Debt Collection Practices Act
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DAST 1590 - Clinical Practicum II
Credit hours: 1-3 as defined by the individual Institutions
Clinical hour range: 1 credit equals 15-105 contact hours
2 credits equals 106-210 contact hours
3 credits equals 211-315 contact hours
Prerequisites: Acceptance into the Dental Assisting Program
Course Description:
A continuation of Clinical Practicum I. A Supervised clinical experience in general dentistry to master basic dental assisting skills. Emphasis is on the role of the dental assistant in operative dentistry and patient care.
Student Learning Outcomes:
To provide the student with the opportunity to apply the knowledge and skills acquired in the classroom setting to a functioning general dental practice, as well as to teach the student to work as a member of the dental health care team.
Students will be able to:
- Present professional through neatness, promptness and dependability.
- Recall duties, methods and techniques that are associated with general chair side assisting.
- Develop a positive attitude toward professionalism and constructive criticism.
- Develop more fully those skills that are need for general chair side dental assisting.
- Recall and be introduced to one field of specialty in the dental field.
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DAST 1600 - Fundamentals of Dental Assisting
Credit hours: 1
Lecture hours: 15 contact hours
Prerequisites: Acceptance into the Dental Assisting Program
Course Description:
To provide the student with communication, and accurate record keeping skills to meet legal and ethical standards expected in the dental assisting career. This course is designed to familiarize the student with terminology that is to this course.
Student Learning Outcomes:
To provide the student with communication, and accurate record keeping skills to meet legal and ethical standards expected in the dental assisting career. This course is designed to familiarize the student with terminology that is to this course.
Students will be able to:
- Trace the developments of dentistry from the early times through the early 1900 has and identify the major contributions from these periods.
- Discuss the responsibilities, education, licensure and professional organization pertaining to dental assistants.
- Identify 10 expanded function duties assigned to dental auxiliary in Tennessee.
- Identify the following types of dental practice: solo, specialty, expense sharing arrangement, partnership and group practice.
- To differentiate among three dental specialties.
- To use proper terms needed for charting, cavity classifications, and to record clinical findings in the patient chart.
- Define professionalism as it pertains to dental assisting.
- Explain the legal and ethical importance of keeping accurate patient records.
- Assess the nature of the terms used in ethics jurisprudence.
- To define the master key terms and be able to use them in a sentence and with a student partner.
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DAST 1610 - Advanced Radiology
Credit hours: 3
Lecture:45 contact hours
Laboratory:30-45 contact hours
Prerequisites: Acceptance into the Dental Assisting Program, DAST 1510 - Dental Radiology , DAST 1540 - Dental Science I
Course Description:
A continuation of Dental Radiology with additional emphasis on intraoral imaging to expose, develop, mount and identify films, digital radiography and extra-oral surveys.
Student Learning Outcomes:
Upon successful completion of this course, the student will have demonstrated competency in dental radiographic technology and skills needed in a dental assisting career. This course is designed to provide the student with radiographic terminology and to develop the problem-solving skills needed to produce quality radiographs with minimal patient exposure. In addition, the course includes management of various patients, digital radiography and extra-oral techniques and provide the student with actual laboratory experience in exposing, processing and mounting intra-oral images on patients.
Students will be able to:
- Assess film type and speed for adjustment of exposure time to produce a diagnostically acceptable radiograph.
- Locate and use anatomical landmarks of the human skull and dentition that apply to satisfactory production of quality radiographs.
- Apply concepts of vertical and horizontal angulation to produce quality radiographs.
- Demonstrate the placement, exposure and processing of films in the application of paralleling and bisecting the angle techniques when producing diagnostic radiographic surveys.
- List the criteria necessary for evaluation of diagnostic radiographs of the complete dentition (adult and primary).
- Demonstrate modifying paralleling and bisecting the angle techniques in placing and exposing film for mixed dentition and partially edentulous dentition.
- Produce occlusal radiographs by proper placement and exposure of the film.
- Demonstrate processing of exposed dental radiographic film using manual and automatic processing procedures.
- Point out the cause and correction for common errors and artifacts on radiographs.
- Mount periapical and bitewing radiographs, adult and primary dentition.
- Produce a complete diagnostically correct survey with 80% accuracy on two adult full mouth series using digital radiography.
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DAST 1620 - Preventive Dentistry
Credit hours: 3
Lecture:45 contact hours
Laboratory:30-45 contact hours
Prerequisites: Acceptance into the Dental Assisting Program, DAST 1540 - Dental Science I
Course Description:
A study of the practices and philosophy of preventive dentistry, which can be integrated into all dental settings. Includes oral hygiene, nutrition, counseling and safety.
Student Learning Outcomes:
Students will be able to:
- State the reasons and methods for improving the nutritional status of the assistant and patients.
- Gain knowledge about the need for fats, proteins, carbohydrates, vitamins, and minerals in the adult diet.
- Study the five basic food groups and My Plate
- Assess external and environmental factors that may influence a person’s nutritional habits. State a variety of examples
- Design a dietary evaluation and counseling session for your patient and present a program of change.
- Demonstrate a nutritional and appealing meal plan for a variety of special need patients.
- Judge the needs for preventive dental assisting and the consequences of patient neglect.
- Discuss the role of preventive dentistry concerning the dental specialties.
- Identify the following: Lingual Vitamin Test, Plaque Acquired Pellicle, Disclosing Agent, Personal Oral Hygiene, and C.C. Bass.
- Demonstrate competence in applying a disclosing agent, correct tooth brushing technique, correct flossing procedure, applying topical fluoride.
- Describe plaque: formation, contributing factors, and preventive steps, control counseling.
- Identify types and importance of dental fluoride.
- Describe “baby bottle syndrome” or “nursing bottle syndrome”: Cause and Prevention.
- Demonstrate knowledge of correct nutrition and how it influences many areas of the body and mind,
- Apply knowledge of correct nutrition in daily life.
- Assume responsibility for the general safety measures in all areas of dental practice.
- Demonstrate competence in dental office safety procedures for the patient/client.
- Demonstrate competence in personal safety measures.
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DAST 1630 - The Compromised Patient
Credit hours: 2
Lecture hours: 15 Contact hours
Laboratory hours:30-45 Contact hours
Prerequisites: Acceptance into the Dental Assisting Program
Course Description:
This course is a study of the compromised patient with emphasis on medical emergencies in the dental office and special needs patients.
Student Learning Outcomes:
To provide the student with training in emergency procedures and special skills used with the compromised patients that are needed in dental assisting career. To familiarize the student with dental terminology and problem-solving skills needed when faced with a compromised patient in the dental office.
Students will be able to:
- Record the vital signs essential to the patient’s health.
- Judge the emergency treatment of chronic illnesses.
- Watch for four primary characteristics of the patient born with learning disabilities and record their special dental needs.
- Locate two of the problems faced by a patient born with a cleft palate, epilepsy, cerebral palsy, diabetes or other special needs.
- Demonstrate what can be done to help the blind patient, the hard of hearing and the homebound patient with their dental needs.
- Participate in improving the oral health of Assisted Living and Nursing Home residents in the community through presentation at the facilities.
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DAST 1640 - Capstone Course
Credit hours: 1-3
Lecture hours: 15- 45 contact hours
Prerequisites: Acceptance into the Dental Assisting Program
Course Description:
To provide the student with a synopsis of dental topics necessary for completion of qualifications for credentialing which are necessary in a dental assisting career.
Student Learning Outcomes:
Upon successful completion of this course, the student will be able to recall the dental topics necessary for completion of qualifications for credentialing which are necessary on the dental assisting career.
Students will be able to:
- Explain the provisions of the state dental act for dental assistants.
- Using appropriate terminology, describe the role of the dental assistant in general chairside assisting.
- Using appropriate terminology, describe the role of the dental assistant in specialty procedure.
- Recall dental materials, instruments, equipment and uses for each
- Recall terminology, principle functions and safety rules of dental radiography
- Discuss patient behavior and effects
- Recall body systems, their functions and the oral pathological conditions.
- Recite preventative dentistry measures used today to include coronal polishing, sealants and monitoring nitrous oxide.
- Act accordingly to a medical emergency
- Discuss and recall infection control procedures.
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DAST 1650 - Special Topics In Dental Assistance
Credit hours: 1-3
Lecture hours: 15-45 contact hours
Prerequisites: Pre and co-requisites should be defined by individual institutions.
Course Description:
This course focuses on advanced topics in dental assisting and may be used to examine new technologies, policies, best practices, as they evolve within the discipline. This course may also be used for student seminars to discuss clinical experiences, as well as completing additional licensure certifications in coronal polishing, sealants and monitoring nitrous oxide.
Student Learning Outcomes:
Students will be able to:
- Complete all assignments in an accurate and professional manner meeting assignment expectations and demonstrate an understanding of the concepts and/or technologies addressed.
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DAST 1660 - Clinical Practice
Credit hours: 1
Clinical hour range: 1 credit equals 15-105 contact hours
Prerequisites: Acceptance into the Dental Assisting Program
Course Description:
To provide the student with the opportunity to apply the knowledge and skills acquired in the classroom setting to a functioning dental practice, as well as teach the student to work as a member of the dental health care team.
Student Learning Outcomes:
Each student will use techniques and skills taught and utilize them in assisting in patient treatment.
Students will be able to:
- Present professionalism through neatness, promptness and dependability.
- Recall duties, methods and techniques that are associated with general chair side assisting.
- Develop a positive attitude toward professionalism and constructive criticism.
- Develop those skills that are needed for general chair side dental assisting.
Diagnostic Medical Sonography
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SONO 2000 - Introduction to Sonography and Patient Care
Credit hours: 2
Prerequisites: Admission into Sonography Program, ENGL 1010, COMM 2025 (or substitution of another communication course with appropriate written and oral components)
Industry Certifications American Registry of Diagnostic Medical Sonography’s Sonography Principals & Instrumentation (SPI) certification examinations AND Abdomen (AB) & Obstetrics & Gynecology (OB) for the general DMS program /or/ Adult Echocardiography (AE) & Vascular Technology (VT) for the CVS program (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
This course introduces the learner to fundamental professional responsibilities and considerations toward becoming a diagnostic medical sonographer.
Student Learning Outcomes:
Students will be able to:
- Define the duties and responsibilities of a sonographer within a defined scope of practice, relating these duties to documentation of professional competence preparation and practice.
- Relate the program’s mission, vision, policies and educational plan to learner’s own personal and professional goals within the chosen field of sonography.
- Develop usage and understanding of sonographic terminology in a practical context.
- Address patient care issues and concerns within a diagnostic imaging setting.
- Develop healthy scanning habits through an active awareness and practice of appropriate scanning practices, as related to ergonomics principles.
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SONO 2001 - Physics & Instrumentation 1
Credit hours: 2
Prerequisites: Admission into Sonography Program, College-level physics course (PHYS 1030 - Survey of Physics or RADT 1380 - Principles of Radiation Physics ), and College-level math course (MATH 1130 - College Algebra , MATH 1710 - Pre-calculus Algebra , or MATH 1530 - Introductory Statistics , or higher)
Industry Certifications American Registry of Diagnostic Medical Sonography Principles and Instrumentation (SPI) certification exam
Course Description:
An introduction to the fundamentals and characteristics of physics principles applied in the use of diagnostic medical sonography. Basic theories of physics principles and instrumentation are discussed and reviewed with an emphasis on clinical application.
Student Learning Outcomes:
Students will be able to:
- Demonstrate a solid foundation in the required concepts of mathematics, by exhibiting proficiency in completing and applying equations presented in this course.
- Develop an understanding of the fundamental concepts of ultrasound physics, as related to basic physical quantities and the ultrasound beam.
- Describe the properties and behavior of ultrasound echoes within tissue, by identifying the effects of each wave characteristic upon the ultrasound image.
- Relate the importance of ultrasound physics knowledge and principles to the importance of developing a diagnostic sonographic image.
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SONO 2002 - Obstetrics & Gynecology 1
Credit hours: 3-4
Prerequisites: Admission into Sonography Program, BIOL 2010 - Anatomy and Physiology I and BIOL 2020 - Anatomy and Physiology II
Industry Certifications American Registry of Diagnostic Medical Sonography’s Obstetrics & Gynecology certification examination (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
The first of a multi-course sequence that will include the female pelvis, both normal anatomy, physiology, and pathology; as well as early and late obstetrics in normal and abnormal development, anomalies, and management of maternal and fetal concerns, from the sonographic assessment perspective.
Student Learning Outcomes:
Students will be able to:
- Evaluate patient clinical and laboratory histories to properly scan appropriate anatomic areas.
- Utilize the proper scanning protocol, according to the necessity of the examination.
- Document appropriate images and measurements associated with the sonographic examination.
- Expand the scope of the study, as recognized, beyond the basic protocol.
- Differentiate various masses, abnormal development, anomalies, or variants within the scope of the study.
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SONO 2003 - Abdomen & Small Parts 1
Credit hours: 3-4
Prerequisites: Admission into Sonography Program, BIOL 2010 - Anatomy and Physiology I and BIOL 2020 - Anatomy and Physiology II
Industry Certifications American Registry of Diagnostic Medical Sonography’s Abdomen certification examination (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
The first of a multi-course sequence that will include the abdominal organs, both normal anatomy, physiology, and pathology; as well as specified superficial structures in normal and abnormal presentation and variation, from the sonographic assessment perspective.
Student Learning Outcomes:
Students will be able to:
- Evaluate patient clinical and laboratory histories to properly scan appropriate anatomic areas.
- Utilize the proper scanning protocol, according the necessity of the examination.
- Document appropriate images and measurements associated with the sonographic examination.
- Expand the scope of the study, as recognized, beyond the basic protocol.
- Differentiate various masses, abnormal development, anomalies, or variants within the scope of the study.
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SONO 2004 - Vascular 1
Credit hours: 4 (Lecture: 4, Lab 0)
Prerequisites: SONO 2013 (for Volunteer State’s Diagnostic Medical Sonography Program)
Admission to Cardiovascular Program, BIOL 2010, BIOL 2020 (for Chattanooga State)
Industry Certifications American Registry of Diagnostic Medical Sonography’s Vascular Technology (VT) certification examination (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
The first of a multi-course sequence that will assess anatomy, physiology, and related hemodynamics of the vascular system from the sonographic imaging perspective. Pathology, clinical signs and symptoms, applicable laboratory values, pathophysiology, and differential diagnosis will be presented.
Student Learning Outcomes:
Students will be able to:
- Demonstrate knowledge of normal and abnormal specified anatomy, physiology, pathology, and hemodynamics.
- Evaluate the principals of fluid dynamics in the vascular system with respect to normal and abnormal flow.
- Utilize the varying graphic recording devices used in non-invasive direct and indirect vascular testing.
- Analyze patient history, risk factors, and signs and symptoms of vascular disease.
- Determine appropriate uses of vascular testing specific to the vasculature being studied.
- Evaluate data collected from vascular examinations to create a preliminary interpretation report.
- Integrate physical principals of ultrasound specific to vascular sonography.
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SONO 2005 - General DMS Abdomen Clinic 1
Credit hours: 2
Prerequisites: Admission into Sonography Program
Industry Certifications American Registry of Diagnostic Medical Sonography’s Abdomen certification examination (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
An introduction to the sonographic imaging process. The student will become familiar with the clinical setting, the actual operation of ultrasound instrumentation, exam indications, and the required protocol for abdominal sonography exams. Case studies and imaging critiques will be completed, and the student’s performance will be evaluated through clinical competencies in each related category through sonographer and instructor evaluations.
Student Learning Outcomes:
Students will be able to:
- Properly perform routine patient care and management techniques.
- Transition from a passive mode of observation to a more active mode of assisting the sonographer in sonographic abdominal examination performance, to include both scanning and image archiving methods.
- Obtain the appropriate clinical history and indicative data to support optimal diagnostic results.
- Exercise discretion and judgment in communications with patients and physicians concerning examination process and results.
- Demonstrate knowledge of human structure and function, as related to abdominal sonographic imaging.
- Demonstrate a beginner’s working knowledge of the ultrasound unit’s instrumentation.
- Operate under the Sonographers’ Code of Ethics and Scope of Practice, adhering to established HIPAA and Joint Commission policies and regulations.
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SONO 2006C - Clinical Education 1
Credit hours: 4
Prerequisites: Admission into Sonography Program
Industry Certifications American Registry of Diagnostic Medical Sonography’s Abdomen, Obstetrics & Gynecology, and Sonography Principals & Instrumentation certification examinations (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
An introduction to the practical implementation of the sonographic imaging and patient care processes in a clinical setting where students will observe and perform a variety of sonographic examinations under the guidance of registered diagnostic sonographers in accordance to specific institutional guidelines and protocols. Sonographic examinations will be completed by the student and evaluated with clinical competencies by a sonographer registered in the specific exam specialty being evaluated.
Student Learning Outcomes:
Students will be able to:
- Properly perform routine patient care and management techniques.
- Transition from a passive mode of observation to an active mode by assisting the sonographer in sonographic examinations and procedures and performing sonographic examinations and procedures under the guidance of the sonographer, including both scanning and image archiving methods.
- Obtain appropriate clinical history to support optimal diagnostic results.
- Exercise professional discretion and judgement in communications with patients and physicians concerning examination processes and results.
- Demonstrate knowledge of human structure and function related to sonographic examinations and procedures.
- Demonstrate a beginner’s working knowledge of the ultrasound systems instrumentation.
- Operate under the Sonographers’ Code of Ethics and Scope of Practice while adhering to the Health Insurance Portability and Accountability Act and the Joint Commission’s policies and regulations.
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SONO 2007 - Adult Echocardiography 1
Credit hours: 3-4 (Lecture: 3, Lab: 0-Volunteer State; Lecture: 4, Lab: 0 - Chattanooga State)
Prerequisites: Admission into Sonography Program, BIOL 2010 - Anatomy and Physiology I and BIOL 2020 - Anatomy and Physiology II
Industry Certifications American Registry of Diagnostic Medical Sonography’s Adult Echocardiography (AE) (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
The first of a multi-course sequence that will evaluate the normal anatomy and physiology of the human heart as part of the cardiovascular system. Emphasis will be placed on cardiac development and echocardiographic protocol for the adult heart. The learner will become familiar with basic ECG interpretation, learning the relationship between ECG timing and cardiac events, as sonographically visualized in both normal and pathologic hearts.
Student Learning Outcomes:
Students will be able to:
- Diagram the cardiovascular system.
- Identify basic normal and abnormal ECG rhythms.
- Sonographically assess cardiac anatomy using a systematic adult echocardiography protocol.
- Clinically and sonographically assess disease of the chambers and valves of the heart.
- Analyze patient history, risk factors, and signs and symptoms of heart disease.
- Evaluate the principals of fluid dynamics with respect to normal and abnormal cardiac flow.
- Evaluate data collected from examinations to create a preliminary interpretation report.
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SONO 2008 - Vascular Clinic 1
Credit hours: 2
Prerequisites: Admission into Sonography Program
Industry Certifications American Registry of Diagnostic Medical Sonography’s Vascular Technology (VT) certification examination (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
An introduction to the vascular sonographic imaging process. The student will become familiar with the clinical setting, the operation ultrasound instrumentation, exam indications, and the required protocol for vascular sonography exams. Case studies and imaging critiques will be performed, and the student’s performance will be evaluated through clinical competencies in each related category through sonographer and instructor evaluations.
Student Learning Outcomes:
Students will be able to:
- Properly perform routine patient care and management techniques.
- Transition from a passive mode of observation to a more active mode of assisting the sonographer in sonographic vascular examination performance, to include both scanning and image archiving methods.
- Obtain the appropriate clinical history and indicative data to support optimal diagnostic results.
- Exercise discretion and judgment in communications with patients and physicians concerning examination process and results.
- Demonstrate knowledge of human structure and function, as related to vascular sonographic imaging.
- Demonstrate a beginner’s working knowledge of the ultrasound unit’s instrumentation.
- Operate under the Sonographers’ Code of Ethics and Scope of Practice, adhering to established HIPAA and Joint Commission policies and regulations.
- Promote principles of good health in patient education related to diagnostic vascular exams.
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SONO 2009 - Adult Echocardiography Clinic 1
Credit hours: 2
Prerequisites: Admission into Sonography Program (Chattanooga State)
Industry Certifications American Registry of Diagnostic Medical Sonography’s Adult Echocardiography (AE) certification examination (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
An introduction to the adult echocardiography imaging process, with a focus on cardiac anatomy and pathology. The student will become familiar with the clinical setting, the actual operation of ultrasound instrumentation, exam indications, and the required protocol for sonography exams. Case group studies and imaging critiques will be performed, and the student’s performance will be evaluated through clinical competencies in each related category through sonographer and instructor evaluations.
Student Learning Outcomes:
Students will be able to:
- Properly perform routine patient care and management techniques.
- Transition from a passive mode of observation to a more active mode of assisting the sonographer in sonographic cardiac examination performance, to include scanning and image archiving methods.
- Obtain the appropriate clinical history and indicative data to support optimal diagnostic results.
- Exercise discretion and judgment in communications with patients and physicians concerning examination process and results.
- Demonstrate knowledge of human structure and function, as well as pathologic presentation, as related to adult echocardiographic imaging.
- Demonstrate a beginner’s working knowledge of the ultrasound unit’s instrumentation.
- Operate under the Sonographers’ Code of Ethics and Scope of Practice, adhering to established HIPAA and Joint Commission policies and regulations.
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SONO 2010 - Professional Research Inquiry
Credit hours: 2
Prerequisites: SONO 2000 - Introduction to Sonography and Patient Care
Industry Certifications American Registry of Diagnostic Medical Sonography’s Sonography Principals & Instrumentation (SPI) certification examinations AND Abdomen (AB) & Obstetrics & Gynecology (OB) for the general DMS program /or/ Adult Echocardiography (AE) & Vascular Technology (VT) for the CVS program (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
This course emphasizes both research and accreditation procedures of a general sonography department. Course requirements include a research paper, oral and graphic presentations, and a group accreditation project.
Student Learning Outcomes:
Students will be able to:
- Actively engage with current issues and regulations of the sonography profession.
- Research a topic related to the field of sonography, using literature review, original research, and/or case study technique.
- Present the selected research topic using written, oral and poster presentation techniques.
- Prepare a research manuscript using the sonography profession’s publication process.
- Understand accreditation responsibilities within the clinical environment, through the performance of mock laboratory accreditation.
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SONO 2011 - Physics & Instrumentation 2
Credit hours: 2 (Lecture: 2 - Volunteer State; Lecture: 2, Lab: 0 - Chattanooga State)
Prerequisites: SONO 2001 - Physics & Instrumentation 1
Industry Certifications American Registry of Diagnostic Medical Sonography Principles and Instrumentation (SPI) certification exam
Course Description:
A continuation of the physics principles first introduced in SONO 2001, with applications of fundamentals and characteristics of physics principles in the use of diagnostic medical sonography. Theories of physics principals and instrumentation are discussed and reviewed with an emphasis on clinical application.
Student Learning Outcomes:
Students will be able to:
- Depict interactions between the propagating sound beam and the tissue medium which occur in producing the resultant image.
- Gain an appreciation for ultrasound manufacturer considerations in the development and assembly of an ultrasound transducer and the unit’s instrumentation components.
- Perform equipment manipulations to adjust for image limitations.
- Utilize the appropriate instrumentation on the ultrasound system to correspond with the desired effects within the ultrasound system’s receiver and memory functions for optimal image display.
- Relate the knowledge of physics principles gained regarding the characteristics of the ultrasound beam to the improved quality in the formation of the ultrasound image.
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SONO 2012 - Obstetrics & Gynecology 2
Credit hours: 4
Prerequisites: SONO 2002 - Obstetrics & Gynecology 1
Industry Certifications American Registry of Diagnostic Medical Sonography’s Obstetrics & Gynecology certification examination (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
The second of a multi-course sequence that will build upon learning introduced in SONO 2002 on the female pelvis, both normal anatomy, physiology, and pathology; as well as early and late obstetrics in normal and abnormal development, anomalies, and management of maternal and fetal concerns, from the sonographic assessment perspective.
Student Learning Outcomes:
Students will be able to:
- Evaluate patient clinical and laboratory histories to properly scan appropriate anatomic areas.
- Utilize the proper scanning protocol, according the necessity of the examination.
- Document appropriate images and measurements associated with the sonographic examination.
- Expand the scope of the study, as recognized, beyond the basic protocol.
- Differentiate various masses, abnormal development, anomalies, or variants within the scope of the study.
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SONO 2013 - Abdomen & Small Parts 2
Credit hours: 4
Prerequisites: SONO 2003 - Abdomen & Small Parts 1
Industry Certifications American Registry of Diagnostic Medical Sonography’s Abdomen certification examination (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
The second of a multi-course sequence that will build upon learning introduced in SONO 2003 on the abdominal organs, both normal anatomy, physiology, and pathology; as well as specified superficial structures in normal and abnormal presentation and variation, from the sonographic assessment perspective.
Student Learning Outcomes:
Students will be able to:
- Evaluate patient clinical and laboratory histories to properly scan appropriate anatomic areas.
- Utilize the proper scanning protocol, according the necessity of the examination.
- Document appropriate images and measurements associated with the sonographic examination.
- Expand the scope of the study, as recognized, beyond the basic protocol.
- Differentiate various masses, abnormal development, anomalies, or variants within the scope of the study.
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SONO 2014 - Vascular 2
Credit hours: 4 (Lecture: 4, Lab 0)
Prerequisites: SONO 2004 - Vascular 1
Course Description:
The second of a multi-course sequence that will assess anatomy, physiology, and related hemodynamics of the vascular system from the sonographic imaging perspective. Pathology, clinical signs and symptoms, applicable laboratory values, pathophysiology, and differential diagnosis will be presented.
Student Learning Outcomes:
Students will be able to:
- Demonstrate knowledge of normal and abnormal specified anatomy, physiology, pathology, and hemodynamics.
- Evaluate the principals of fluid dynamics in the vascular system with respect to normal and abnormal flow.
- Utilize the varying graphic recording devices used in non-invasive direct and indirect vascular testing.
- Analyze patient history, risk factors, and signs and symptoms of vascular disease.
- Determine appropriate uses of vascular testing specific to the vasculature being studied.
- Evaluate data collected from vascular examinations to create a preliminary interpretation report.
- Integrate physical principals of ultrasound specific to vascular sonography.
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SONO 2015 - General DMS Abdomen Clinic 2
Credit hours: 2
Prerequisites: SONO 2005 - General DMS Abdomen Clinic 1
Industry Certifications American Registry of Diagnostic Medical Abdomen certification exam
(however, the learner is not eligible until completing a minimum of a 12-month accredited sonography program)
Course Description:
A continuation of SONO 2005 Abdomen Clinic 1. The student will have the opportunity to develop increased knowledge and skills in performing sonographic examinations and demonstrating normal anatomy or pathology. Pathologic processes shall be further described to build on the student’s present understanding of abnormal physiological processes. The student will be allowed to continue the practice and performance of abdominal sonographic examinations under clinical supervision, while adding superficial structures. Case studies and imaging critiques will continue. The student’s performance shall be further evaluated through continued sonographer and instructor evaluations and higher-level clinical competencies in each related category. Cooperation in the clinical setting for research related to the SONO 2010 term paper may be necessary.
Student Learning Outcomes:
Students will be able to:
- Properly perform routine patient care and management techniques.
- Transition from a passive mode of observation to a more active mode of assisting the sonographer in sonographic abdominal and superficial examination performance, to include both scanning and image archiving methods.
- Obtain the appropriate clinical history and indicative data to support optimal diagnostic results.
- Exercise discretion and judgment in communications with patients and physicians concerning examination process and results.
- Demonstrate knowledge of human structure and function, as related to abdominal and superficial sonographic imaging.
- Demonstrate an intermediate working knowledge of the ultrasound unit’s instrumentation.
- Operate under the Sonographers’ Code of Ethics and Scope of Practice, adhering to established HIPAA and Joint Commission policies and regulations.
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SONO 2016C - Clinical Education 2
Credit hours: 4
Prerequisites: SONO 2006C - Clinical Education 1
Industry Certifications American Registry of Diagnostic Medical Sonography’s Abdomen, Obstetrics & Gynecology, and Sonography Principals & Instrumentation certification examinations (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
A continuation of SONO 2006C that builds on the practical implementation of the sonographic imaging and patient care processes in a clinical setting where students will observe and perform a variety of sonographic examinations under the guidance of registered diagnostic sonographers in accordance to specific institutional guidelines and protocols. Sonographic examinations will be completed by the student and evaluated with clinical competencies by a sonographer registered in the specific exam specialty being evaluated.
Student Learning Outcomes:
Students will be able to:
- Properly perform routine patient care and management techniques.
- Transition from a passive mode of observation to an active mode by assisting the sonographer in sonographic examinations and procedures and performing sonographic examinations and procedures under the guidance of the sonographer, including both scanning and image archiving methods.
- Obtain appropriate clinical history to support optimal diagnostic results.
- Exercise professional discretion and judgement in communications with patients and physicians concerning examination processes and results.
- Demonstrate knowledge of human structure and function related to sonographic examinations and procedures.
- Demonstrate an intermediate working knowledge of the ultrasound systems instrumentation.
- Operate under the Sonographers’ Code of Ethics and Scope of Practice while adhering to the Health Insurance Portability and Accountability Act and the Joint Commission’s policies and regulations.
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SONO 2017 - Adult Echocardiography 2
Credit hours: 4 (Lecture: 4, Lab 0)
Industry Certifications American Registry of Diagnostic Medical Sonography’s Adult Echocardiography (AE) certification examination (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
The second of a multi-course sequence that will further evaluate the normal anatomy and physiology of the human heart as part of the cardiovascular system. Cardiac anomalies and disease will be assessed according to embryonic development and patient risk factors, with learners recognizing associated sonographic findings in adulthood. The learner will increase proficiency 2-D, M-mode, and Doppler examinations, regardless of normal or diseased presentations.
Student Learning Outcomes:
Students will be able to:
- Evaluate patient and clinical histories for appropriate assessment of cardiac anatomy and physiology in assigned studies.
- Diagram common congenital anomalies from fetal circulatory development.
- Identify normal sonographic anatomic cardiac presentations versus abnormal anomalies or diseased states (cardiomyopathies).
- Differentiate cardiac masses according to common appearance and location.
- Sonographically normal and prosthetic valves.
- Quantify pericardial effusions and related tamponade.
- Evaluate the physics principals of transducer manipulation and fluid dynamics.
- Evaluate data collected from examinations to create a preliminary interpretation report.
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SONO 2018 - Vascular Clinic 2
Credit hours: 2
Prerequisites: SONO 2008 - Vascular Clinic 1 (Chattanooga State)
Industry Certifications American Registry of Diagnostic Medical Vascular Technology (VT) certification exam
(however, the learner is not eligible until completing a minimum of a 12-month accredited sonography program)
Course Description:
A continuation of SONO 2008 Vascular Clinic 1. The student will have the opportunity to develop increased knowledge and skills in performing vascular examinations and demonstrating normal anatomy, physiology and pathology. Pathologic processes shall be further described to build on the student’s present understanding of abnormal physiological processes. The student will be allowed to continue the practice and performance of vascular exams under clinical supervision. Case studies and imaging critiques will continue with the clinical instructor. The student’s performance shall be further assessed through continued sonographer and instructor evaluations and higher-level clinical competencies. Cooperation in the clinical setting for research related to the SONO 2010 term paper may be necessary.
Student Learning Outcomes:
Students will be able to:
- Properly perform routine patient care and management techniques.
- Transition from a passive mode of observation to a more active mode of assisting the sonographer in sonographic examination performance, to include both scanning and image archiving methods.
- Obtain the appropriate clinical history and indicative data to support optimal diagnostic results.
- Exercise discretion and judgment in communications with patients and physicians concerning examination process and results.
- Demonstrate knowledge of human structure and function, as related to vascular imaging and physiologic testing.
- Demonstrate an intermediate working knowledge of the ultrasound unit’s instrumentation.
- Operate under the Sonographers’ Code of Ethics and Scope of Practice, adhering to established HIPAA and Joint Commission policies and regulations.
- Promote principles of good health in patient education related to diagnostic vascular exams.
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SONO 2019 - Adult Echocardiography Clinic 2
Credit hours: 2
Prerequisites: SONO 2009 - Adult Echocardiography Clinic 1 (Chattanooga State)
Industry Certifications American Registry of Diagnostic Medical Sonography’s Adult Echocardiography (AE) certification examination (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
A progression from SONO 2009 Adult Echocardiography Clinic 1. The student will have the opportunity to develop increased knowledge and skills in performing normal, physiologic, and pathologic echocardiography examinations under clinical supervision. The student’s performance shall be further evaluated through continued sonographer and instructor critiques, case studies, and higher-level clinical competencies in each related category. Cooperation in the clinical setting for research related to the SONO 2010 term paper may be necessary.
Student Learning Outcomes:
Students will be able to:
- Properly perform routine patient care and management techniques.
- Transition from a passive mode of observation to a more active mode of assisting the sonographer in adult echocardiography examination performance, to include both TAS and TVS scanning and image archiving methods.
- Obtain the appropriate clinical history and indicative data to support optimal diagnostic results.
- Exercise discretion and judgment in communications with patients and physicians concerning examination process and results.
- Demonstrate knowledge of human structure and function, as well as pathologic presentation, as related to adult echocardiographic imaging.
- Demonstrate an intermediate working knowledge of the ultrasound unit’s instrumentation.
- Operate under the Sonographers’ Code of Ethics and Scope of Practice, adhering to established HIPAA and Joint Commission policies and regulations.
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SONO 2020 - Sonography Seminar
Credit hours: 2
Prerequisites: SONO 2010 - Professional Research Inquiry (for Chattanooga State; Co-requisite for Volunteer State)
Industry Certifications American Registry of Diagnostic Medical Sonography’s Sonography Principals & Instrumentation (SPI) certification examinations AND Abdomen (AB) & Obstetrics & Gynecology (OB) for the general DMS program /or/ Adult Echocardiography (AE) & Vascular Technology (VT) for the CVS program (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
This course presents an integrated coverage of ultrasound topics, as related to image production and evaluation, ultrasound procedures, and patient care and management. Emphasis is placed on the development of skills, attitudes, and knowledge necessary to exercise independent judgment and discretion in the performance of ultrasound imaging procedures. The learner will complete a portfolio for comprehensive professional presentation.
Student Learning Outcomes:
Students will be able to:
- Incorporate knowledge obtained in all components of the Sonography Program to assure acceptable sonographic practices prior to graduation.
- Prepare for employment process as an entry-level sonographer, including certification exam registration and employment preparation measures (e.g., portfolio documentation).
- Relate all clinical, laboratory, and other data concerning the patient’s condition to obtain a high quality, diagnostic sonographic examination.
- Recognize the significance of visualized structures for differentiation of anatomy, pathology, or artifactual structures.
- Overcome technical limitations and difficulties encountered during the scan.
- Recognize the need to expand the scope of the examination in response to other anatomical/pathological occurrences of concern.
- Render diagnostic interpretations from the sonologist for utilization by the referring physician.
- Comprehend the scope of information learned in the program in successful preparation of the appropriately related Diagnostic Medical Sonography certification examinations.
- Increase proficiency in examination administration in preparation for the appropriately related certification examinations.
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SONO 2021 - Physics & Instrumentation 3
Credit hours: 2 (Lecture: 2, Lab: 0 - Chattanooga State)
Prerequisites: SONO 2011 - Physics & Instrumentation 2
Industry Certifications American Registry of Diagnostic Medical Sonography Principles and Instrumentation (SPI) certification exam
Course Description:
A continuation of the knowledge obtained in SONO 2001 and SONO 2011, with application to the instrumentation and clinical environment expanded upon. Fundamentals and characteristics of physics principles are applied in the use of diagnostic medical sonography. Advanced scanning techniques will be examined, to include artifactual image analysis and corrective factors, quality control measurement and observations, the biological effects of ultrasound, and Doppler color flow principals. Theories of physics principals and instrumentation are discussed and reviewed with an emphasis on clinical application.
Student Learning Outcomes:
Students will be able to:
- Use transducer, instrumentation and scan technique manipulations to obtain diagnostic Doppler flow analyses of vascular structures.
- Critique arterial and venous flow to determine whether flow characteristics are normal or disturbed, using both color and spectral analysis.
- Assess a patient population, using statistical information gathered within the class setting.
- Define the risks of bioeffects in patients from ultrasound utilization in both practical terms and by intensity values.
- Follow the AIUM guidelines concerning exposure of patients for ultrasound procedures.
- Utilize quality control devices to assess the ultrasound system’s operational functions for discrepancies, according to defined test criteria.
- Classify imaging artifacts according to causes and effects.
- Demonstrate techniques for identification and/or adjustment of certain artifactual configurations.
- Investigate new technologic advances in the field of sonography.
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SONO 2022 - Obstetrics & Gynecology 3
Credit hours: 4
Prerequisites: SONO 2012 - Obstetrics & Gynecology 2
Industry Certifications American Registry of Diagnostic Medical Sonography’s Obstetrics & Gynecology certification examination (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
The third of a three-course sequence; advanced fetal and pelvic sonographic techniques will be the main focus. Multiple gestations, antenatal syndromes, fetal disorders, placental, umbilical cord, and membrane evaluation techniques, and management will be demonstrated to the student. The student will become familiar with maternal disorders during pregnancy also. Gynecologic infertility studies will be introduced to the student. The student will learn to evaluate and recognize uncommon pathological processes in the nongravid pelvis.
Student Learning Outcomes:
Students will be able to:
- Appropriately assess the fetal and extrafetal structures during the obstetrical examination.
- Obtain a knowledge of post-partum complications and variations of maternal anatomic structures.
- List sequelae of the more common fetal anomalies that can be diagnosed sonographically.
- Sonographically discern how the various syndromes are diagnosed, as well as how one determines that a series of abnormalities actually delineate a “syndrome”.
- Discover sonographic applications in gynecologic infertility testing and guidance.
- Utilize Doppler and color Doppler applications for both sonography of the gynecologic and obstetrical patient.
- Make considerations regarding patient management for the well-being of mother and fetus.
- Assess case study information related to patient care management and diagnosis.
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SONO 2023 - Abdomen & Small Parts 3
Credit hours: 4
Prerequisites: SONO 2013 - Abdomen & Small Parts 2
Industry Certifications American Registry of Diagnostic Medical Sonography’s (ARDMS) Abdomen certification examination (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program); and an introduction toward preparation of the ARDMS’s Pediatric Sonography examination.
Course Description:
The third of a three-course sequence; a continuation of SONO 2013 in the anatomic appearance and pathologic patterns of the abdominal organs. The student will also gain knowledge in the demonstration of anatomy and pathology of superficial structures (small parts) and specialized pediatric studies (e.g., neonatal neurosonography, hips, spine, pylorus).
Student Learning Outcomes:
Students will be able to:
- Properly assess the GI Tract, utilizing sonographic technique.
- Properly assess the thyroid, parathyroid and breast demonstrating the role that ultrasound plays to differentiate benign from malignant characteristics.
- Compare techniques and procedures in scanning the pediatric patient with those for the adult patient.
- List the variances in anatomic, physiologic, and pathologic considerations of the pediatric patient.
- Describe the special preparation and protocols necessary to perform addressed pediatric exams.
- View neonatal brain development and anatomical components to identify abnormalities that may be detected in neurosonography by ultrasound technique.
- Review male reproductive physiology, particularly of the prostate and scrotum, in the context of ultrasound imaging.
- Using sonographic knowledge gained to determine/differentiate testicular masses, especially in the younger age groups, define the various types of pathology of the scrotal contents that can be demonstrated by sonography .
- Demonstrate techniques for imaging pediatric and miscellaneous superficial structures, otherwise uncommonly considered.
- Build upon previous anatomic knowledge with current pathology knowledge, for formulation of an integrated educational process.
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SONO 2024 - Vascular 3
Credit hours: 4 (Lecture: 4, Lab 0 - Chattanooga State)
Prerequisites: SONO 2014 - Vascular 2
Industry Certifications American Registry of Diagnostic Medical Sonography’s Vascular Technology (VT) certification examination (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
The third of a multi-course sequence that will assess anatomy, physiology, and related hemodynamics of the vascular system from the sonographic imaging perspective. Pathology, clinical signs and symptoms, applicable laboratory values, pathophysiology, and differential diagnosis will be presented.
Student Learning Outcomes:
Students will be able to:
- Demonstrate knowledge of normal and abnormal specified anatomy, physiology, pathology, and hemodynamics.
- Evaluate the principals of fluid dynamics in the vascular system with respect to normal and abnormal flow.
- Utilize the varying graphic recording devices used in non-invasive direct and indirect vascular testing.
- Analyze patient history, risk factors, and signs and symptoms of vascular disease.
- Determine appropriate uses of vascular testing specific to the vasculature being studied.
- Evaluate data collected from vascular examinations to create a preliminary interpretation report.
- Integrate physical principals of ultrasound specific to vascular sonography.
- Familiarize oneself with various medical and surgical intervention techniques from the perspective of patient vascular assessment, in both pre- and post-procedure time frames.
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SONO 2025 - General DMS Abdomen Clinic 3
Credit hours: 2
Prerequisites: SONO 2015 - General DMS Abdomen Clinic 2
Industry Certifications American Registry of Diagnostic Medical Sonography’s Abdomen certification examination (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
A continuation of SONO 2015 Abdomen Clinic 2. The student will have the opportunity to develop increased knowledge and skills in performing sonographic examinations and demonstrating normal anatomy or pathology. Pathologic processes shall be further described to build on the student’s present understanding of abnormal physiological processes. The student will be allowed to continue the practice and performance of advanced and more invasive abdominal and superficial sonographic examinations under clinical supervision. Case studies and imaging critiques will continue. The student’s performance shall be further evaluated through continued sonographer and instructor evaluations and higher-level clinical competencies in each related category.
Student Learning Outcomes:
Students will be able to:
- Properly perform routine patient care and management techniques.
- Transition from intermediate to advanced scanning and imaging of abdominal and superficial examination performance, with specialty exams (e.g., more invasive pediatric).
- Obtain the appropriate clinical history and indicative data to support optimal diagnostic results.
- Exercise discretion and judgment in communications with patients and physicians concerning examination process and results.
- Demonstrate knowledge of human structure and function, as related to abdominal and superficial sonographic imaging.
- Demonstrate an advanced working knowledge of the ultrasound unit’s instrumentation.
- Operate under the Sonographers’ Code of Ethics and Scope of Practice, adhering to established HIPAA and Joint Commission policies and regulations.
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SONO 2026C - Clinical Education 3
Credit hours: 4
Prerequisites: SONO 2016C - Clinical Education 2
Industry Certifications American Registry of Diagnostic Medical Sonography’s Abdomen, Obstetrics & Gynecology, and Sonography Principals & Instrumentation certification examinations (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
A continuation of SONO 2016C that builds on the practical implementation of the sonographic imaging and patient care processes in a clinical setting where students will observe and perform a variety of sonographic examinations under the guidance of registered diagnostic sonographers in accordance to specific institutional guidelines and protocols. Sonographic examinations will be completed by the student and evaluated with clinical competencies by a sonographer registered in the specific exam specialty being evaluated.
Student Learning Outcomes:
Students will be able to:
- Properly perform routine patient care and management techniques.
- Transition from a passive mode of observation to an active mode by assisting the sonographer in sonographic examinations and procedures and performing sonographic examinations and procedures under the guidance of the sonographer, including both scanning and image archiving methods.
- Obtain appropriate clinical history to support optimal diagnostic results.
- Exercise professional discretion and judgement in communications with patients and physicians concerning examination processes and results.
- Demonstrate knowledge of human structure and function related to sonographic examinations and procedures.
- Demonstrate a solid working knowledge of the ultrasound systems instrumentation.
- Operate under the Sonographers’ Code of Ethics and Scope of Practice while adhering to the Health Insurance Portability and Accountability Act and the Joint Commission’s policies and regulations.
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SONO 2027 - Adult Echocardiography 3
Credit hours: 4 (Lecture: 4, Lab 0 - Chattanooga State)
Prerequisites: SONO 2017 - Adult Echocardiography 2
Industry Certifications American Registry of Diagnostic Medical Sonography’s (ARDMS) Adult Echocardiography (AE) certification examination (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
The third of a multi-course sequence that will continue to evaluate the normal anatomy, physiology, and pathology of the human heart as part of the cardiovascular system. The learner will become familiar with advanced cardiac imaging studies, such as stress echocardiograms, the use of contrast agents, cardiac nuclear medicine testing, cardiac catheterization, transesophageal echocardiography, 3D echocardiography, and other specialized studies, along with the clinical indications for each, as related to cardiac disease processes and effects.
Student Learning Outcomes:
Students will be able to:
- Evaluate patient and clinical histories for appropriate assessment of cardiac anatomy and physiology in performing specialized cardiac imaging procedures.
- Sonographically assess coronary artery disease in the performance of stress echo and contrast echocardiography studies.
- Evaluate septal defects, cardiac masses, thrombi, and endocardial tissue borders when performing contrast and 3D echocardiography.
- Detail the cardiac wall segments fed by each coronary artery, describing the appearance of vessel stenosis (blockage) as assessed by stress echo, contrast echocardiography, cardiac catheterization, and/or radionuclide imaging (or other specialized procedures).
- Describe the sonography’s role in transesophageal echocardiography (TEE).
- Contrast and compare patient assessment findings of various cardiac imaging studies and modalities.
- Evaluate the physics principals of transducer manipulation and fluid dynamics.
- Evaluate data collected from examinations to create a preliminary interpretation report.
- Signify the importance of sonographer education as part of the accredited sonography laboratory.
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SONO 2028 - Vascular Clinic 3
Credit hours: 2
Prerequisites: SONO 2018 - Vascular Clinic 2 (Chattanooga State)
Industry Certifications American Registry of Diagnostic Medical Sonography’s Vascular Technology (VT) certification examination (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
A continuation of SONO 2018 Vascular Clinic 2. The student will have the opportunity to develop increased knowledge and skills in performing vascular sonographic examinations and demonstrating normal anatomy or pathology. Pathologic processes shall be further described to build on the student’s present understanding of abnormal physiological processes. The student will be allowed to continue the practice and performance of advanced and more invasive vascular examinations under clinical supervision. Case studies and imaging critiques will continue. The student’s performance shall be further evaluated through continued sonographer and instructor evaluations and higher-level clinical competencies in each related category.
Student Learning Outcomes:
Students will be able to:
- Properly perform routine patient care and management techniques.
- Transition from intermediate to advanced scanning and imaging of vascular examination performance, with specialty exams.
- Obtain the appropriate clinical history and indicative data to support optimal diagnostic results.
- Exercise discretion and judgment in communications with patients and physicians concerning examination processes and results.
- Demonstrate knowledge of human structure and function, as related to vascular imaging and physiologic studies.
- Demonstrate an advanced working knowledge of the ultrasound unit’s instrumentation.
- Operate under the Sonographers’ Code of Ethics and Scope of Practice, adhering to established HIPAA and Joint Commission policies and regulations.
- Signify the importance of sonographer education as part of the accredited sonography laboratory.
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SONO 2029 - Adult Echocardiography Clinic 3
Credit hours: 2
Prerequisites: SONO 2019 - Adult Echocardiography Clinic 2 (Chattanooga State)
Industry Certifications American Registry of Diagnostic Medical Sonography’s Adult Echocardiography (AE) certification examination (though the learner is not eligible until completing a minimum of a 12-month accredited sonography program).
Course Description:
A continuation of SONO 2019 Adult Echocardiography Clinic 2. The student will have the opportunity to develop increased knowledge and skills in performing adult echocardiography examinations and demonstrating normal anatomy or pathology. Pathologic processes shall be further described to build on the student’s present understanding of abnormal physiological processes. The student will be allowed to continue the practice and performance of advanced and more invasive examinations under clinical supervision. Case studies and imaging critiques will continue. The student’s performance shall be further evaluated through continued sonographer and instructor evaluations and higher-level clinical competencies in each related category.
Student Learning Outcomes:
Students will be able to:
- Properly perform routine patient care and management techniques.
- Transition from intermediate to advanced scanning and imaging of adult echocardiography examination performance, with specialty exams.
- Obtain the appropriate clinical history and indicative data to support optimal diagnostic results.
- Exercise discretion and judgment in communications with patients and physicians concerning examination process and results.
- Demonstrate knowledge of human structure and function, as related to adult echocardiography and related imaging procedures.
- Demonstrate an advanced working knowledge of the ultrasound unit’s instrumentation. \
- Operate under the Sonographers’ Code of Ethics and Scope of Practice, adhering to established HIPAA and Joint Commission policies and regulations.
- Signify the importance of sonographer education as part of the accredited sonography laboratory.
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