May 16, 2024  
College Catalog 2018-2019 
    
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College Catalog 2018-2019 [ARCHIVED CATALOG]

Course Descriptions

General Education courses are an important component of the AAS degree option. Whereas completion of the vocational training requirements demonstrates competency in the area of specialty, completion of the General Education requirements demonstrates a competence in oral and written communications, computations and human relations in the workplace. General Education requirements vary for each degree program as described in the degrees section. General Education credits may be transferred to other colleges within guidelines established by the State Board for Community and Technical Colleges.

For the most current course descriptions, see the quarterly class schedule or view online at RTC.edu

Students may challenge the following general education courses by receiving acceptable College Level Examination Program (CLEP) scores:

  • Biology
  • Chemistry
  • College Mathematics
  • College Algebra
  • English Composition
  • Introduction to Psychology

Please contact Testing Services for additional information at 425-235-2352 ext. 5704 or email TestingCenter@RTC.edu.
 

Culinary Arts Apprentice
  

  • CULAP 106 - Culinary Arts Appr- FCA

    Credits 2
  

  • CULAP 107 - Culinary Arts Appr- B M

    Credits 2
  

  • CULAP 108 - Culinary Arts Appr-Nutri

    Credits 2
  

  • CULAP 109 - Culinary Arts Appr-GM/AP

    Credits 2
  

  • CULAP 110 - Culinary Arts Appr-M P I

    Credits 2
  

  • CULAP 111 - Culin Arts Appr-Menu II

    Credits 4
  

  • CULAP 112 - Culinary Arts Appr-B Bak

    Credits 2
  

  • CULAP 113 - Culinary Arts Appr-P&Rec

    Credits 2
  

  • CULAP 114 - Culinary Arts Appr-Super

    Credits 4

Culinary Arts - Supplemental
  

  • CULS 100 - Teaching Cooking by Demo

    Credits 1
  

  • CULS 101 - Simply Cheese Making

    Credits 1
  

  • CULS 102 - Intro to Food Industry

    Credits 1
  

  • CULS 103 - Knife Skills Development

    Credits 1
  

  • CULS 104 - Fundamentals of Cooking

    Credits 1
  

  • CULS 105 - Creative Plating Techniq

    Credits 1
  

  • CULS 106 - Ice Carving 101

    Credits 1
  

  • CULS 107 - Summer Grilling Techniq

    Credits 1
  

  • CULS 108 - Basic Soups And Stocks

    Credits 1
  

  • CULS 109 - From Stock to Sauce

    Credits 1
  

  • CULS 110 - ACF Certified Culinarian

    Credits 1
  

  • CULS 111 - Pasta & Pizza From Scratch

    Credits 1
  

  • CULS 112 - Navy Culinary Skills Ref

    Credits 1
  

  • CULS 113 - Eastern Cuisine

    Credits 1
  

  • CULS 114 - “Spring” into the Kitchen

    Credits 0
  

  • CULS 115 - Navy:Fundamental of Cook

    Credits 4
  

  • CULS 116 - Italian Classics I

    Credits 1
  

  • CULS 117 - The Fund of Chicken Cook

    Credits 1
  

  • CULS 118 - Traditional Mexican Cuis

    Credits 1
  

  • CULS 119 - Culinary Found Pasta Mak

    Credits 1
  

  • CULS 120 - Northwest Seafood

    Credits 1
  

  • CULS 121 - Southeast Asian Culin. 3

    Credits 1
  

  • CULS 122 - Buying & Enjoying Wine

    Credits 1
  

  • CULS 123 - The Art of Sushi

    Credits 1
  

  • CULS 124 - Great Grains

    Credits 1
  

  • CULS 125 - Salsa, Chutneys,& Relish

    Credits 1
  

  • CULS 126 - Essential Culin Basics 2

    Credits 1
  

  • CULS 127 - Breakfasts with a Differ

    Credits 1
  

  • CULS 128 - Vegetarian Comfort Foods

    Credits 1
  

  • CULS 129 - Hawaiian Regional Cuisin

    Credits 1
  

  • CULS 130 - Quick/Light Intern Cuisi

    Credits 1
  

  • CULS 131 - Southeast Asian Culin. 2

    Credits 1
  

  • CULS 132 - Flavors of the Mediteran

    Credits 1
  

  • CULS 133 - Small Tastes of Spain

    Credits 1
  

  • CULS 135 - Beautiful Brunch

    Credits 1
  

  • CULS 136 - Feast in the Middle East

    Credits 1
  

  • CULS 137 - Essential Culinary Basic

    Credits 1
  

  • CULS 138 - How to Boil Water III

    Credits 1
  

  • CULS 139 - Marrakesh Express

    Credits 1
  

  • CULS 140 - Cooking Methodologies

    Credits 1
  

  • CULS 141 - Basic Soups & Sauces

    Credits 1
  

  • CULS 142 - Sauces, Salsas and Rubs

    Credits 1
  

  • CULS 143 - Quick & Easy Thai Fav.II

    Credits 1
  

  • CULS 144 - Small Dishes Thai,Viet,C

    Credits 1
  

  • CULS 145 - “Meze” Small Bites & Big

    Credits 1
  

  • CULS 146 - International Fancy Fing

    Credits 1
  

  • CULS 147 - Flavors of East Indian

    Credits 1
  

  • CULS 148 - Basics of Indian Cuisine

    Credits 1
  

  • CULS 149 - Alcohol Serv/Perm 12/13

    Credits 0
  

  • CULS 150 - Professional Bartending

    Credits 1
  

  • CULS 151 - Savory Winter Soups

    Credits 1
  

  • CULS 152 - Nutritional Cooking

    Credits 1
  

  • CULS 153 - Show & Tell:How To Teach

    Credits 1
  

  • CULS 154 - How to Boil Water II

    Credits 1
  

  • CULS 155 - Seafood Fundamentals

    Credits 1
  

  • CULS 156 - European Cuisine

    Credits 1
  

  • CULS 157 - Espresso Barista Train.

    Credits 1
  

  • CULS 158 - Southeast Asian Culin. 4

    Credits 1
  

  • CULS 159 - Party Foods

    Credits 1
  

  • CULS 160 - Gluten-Free Chinese Dump

    Credits 1
  

  • CULS 161 - A Trip to the “Big Easy”

    Credits 1
  

  • CULS 162 - Taste of Morocco

    Credits 1
  

  • CULS 163 - Tuscan Cuisine

    Credits 1
  

  • CULS 164 - Authentic Tex/Mex Cuisin

    Credits 1
  

  • CULS 165 - The Essent. Elem.Of Chin

    Credits 1
  

  • CULS 166 - Great Grains

    Credits 1
  

  • CULS 167 - Quick & Easy Thai Fav. I

    Credits 1
  

  • CULS 168 - Wedding Planning 101

    Credits 1
  

  • CULS 169 - Simple Yet Delic. Cuisin

    Credits 1
  

  • CULS 170 - International Vegetarian

    Credits 1
  

  • CULS 171 - Back to the Basics

    Credits 2
  

  • CULS 172 - Knife Skills

    Credits 1
  

  • CULS 173 - Culinary Tour Of France

    Credits 1
  

  • CULS 174 - Beer & Food Pairing

    Credits 1
  

  • CULS 175 - Teen Culinary Camp

    Credits 2
  

  • CULS 176 - Asian Noodle Workshop II

    Credits 1
  

  • CULS 177 - Asian Noodle Workshop

    Credits 1
  

  • CULS 178 - Italian Trattoria Cook

    Credits 1
  

  • CULS 179 - Sauces for Every Season

    Credits 1

Dental Assistant
  

  • DENT 101 - Dental Profession

    Credits 1
    In this course of study, the student receives a thorough introduction to the field of dental assisting. The student studies the history of dentistry, follows it through today, and explores the possibilities of the future. The student also studies the roles of each team member in the dental office, professionalism, ethics and laws of dentistry, the dental specialists, abbreviations, and areas of service. Students receive a HIPAA certification.
    Course Outcomes

    1. Locate and summarize personal, departmental, and State policies.
    2. Record the history of dentistry.
    3. Identify the members of the dental health team, their areas of service and educational requirements.
    4. Discuss leadership in the workplace.
    5. Describe dental ethics and jurisprudence.
  

  • DENT 102 - Pre-Clinical Assisting I

    Credits 6
    In this course of study, the student begins to acquire appropriate skills to interact with patients, maintain the operating field, use and manipulate dental instrument set-ups, transfer instruments while assisting with dental procedures, and perform other basic chairside procedures. The student also learns dental charting, knowledge and skills for taking vital signs on a patient, pre-screening health histories, preventing, identifying and addressing medical and dental emergencies, steps in taking and pouring alginate impressions, and safety/professional/aseptic techniques and procedures. This course is taught at the in-depth level.
  

  • DENT 103 - Clinical Assisting I & Observations

    Credits 5
    In this course of study, the student performs clinical procedures with dentists in the facility dental clinic and in an off campus dental office. The student demonstrates clinical competence, including dental charting, taking alginate impressions, pouring study casts, and professional/safety/ aseptic techniques and procedures. This course is taught at the in-depth level.
    Prerequisite(s): DENT 102  and DENT 112 .

    Course Outcomes

    1. Demonstrate basic clinical skills.
  

  • DENT 104 - Dental Materials I

    Credits 3
    This course of study introduces the student to the properties and techniques for usage of common dental materials. It also enables the student to understand the rationale for the selection of materials for dental use and to prepare these materials efficiently and correctly. This course is taught at the in-depth level.
    Course Outcomes

    1. Identify dental materials and their uses.
    2. Select appropriate dental materials for specific functions.
  

  • DENT 105 - Expanded Functions I

    Credits 2
    In this course of study, the student learns and practices expanded functions as allowed in the Washington State Dental Practice Act. The student practices these tasks in a laboratory setting while assisting dentists in the Renton Technical College Dental Clinic. Safety and aseptic techniques are evaluated.
    Course Outcomes

    1. Identify expanded functions that are legal to perform in the Washington State Dental Practice Act.
    2. Practice all expanded functions legal to perform in the Washington State Dental Practice Act in the pre-clinical/laboratory setting.
    3. Perform all expanded function tasks in the clinical setting.
    4. Demonstrate safety and infection control while performing expanded functions.
  

  • DENT 112 - Pre-Clinical Assisting II

    Credits 3
    In this course of study, the student acquires the appropriate skills to interact with patients, maintain the operating field, use and set-up dental instrument set-ups, transfer instruments, and perform other basic chairside procedures and demonstrate preclinical competence in the program facility. This course is taught at the in-depth level.
  

  • DENT 113 - Clinical Assisting II & Practicum

    Credits 7
    In this course of study, the student performs advanced clinical procedures with dentists in the facility dental clinic and in an off campus dental facility. The student also demonstrates clinical competency including dental charting, taking alginate impressions, pouring study casts and professional/safety/aseptic techniques and procedures. This course is taught at the in-depth level.
    Prerequisite(s): DENT 103 .
  

  • DENT 114 - Dental Materials II

    Credits 3
    In this course of study, the student demonstrates the knowledge and skill involved in mixing dental materials. Students discuss the use/purpose, ratios, indications, contraindications and general information about each of the specified materials. This course is taught at the in-depth level.
  

  • DENT 133 - Infection Control & Microbiology

    Credits 5
    This course provides the student with the knowledge and skill needed to prevent disease transmission and cross‑infection, and to clean, disinfect, and sterilize instruments/equipment and surfaces in the dental environment. The student further learns to define and describe pathogenic microorganisms, including bacteria, protozoa, viruses, rickettsiae, yeasts, molds, and aerobic and anaerobic bacteria. Successful students are then eligible to take the Dental Assistant National Board Infection Control Exam and are awarded a certificate of completion for the State mandated 7- hour HIV/AIDS training. This course is taught at the in-depth level.
  

  • DENT 134 - Specialties

    Credits 2
    In this course of study, the student receives a thorough study of the dental specialties and related skills that are officially recognized by the American Dental Association. Explorations of new and emerging specialties are also studied. This course is taught at the in-depth level.
  

  • DENT 137 - Laboratory Procedures I

    Credits 2
    In this course of study, the student performs laboratory procedures associated with chairside assisting, including pouring, trimming, and polishing study casts, fabricating night-guards and bleaching trays, custom impression trays, cleaning and polishing appliances, preparing cases for the dental laboratory, and caring for and maintaining equipment and safety.
    Course Outcomes

    1. Demonstrate safety in a dental lab.
    2. Practice lab procedures as allowed by the Washington State Dental Practice Act in a pre-clinical setting.
    3. Perform lab procedures as allowed by the Washington State Dental Practice Act in a clinical setting.
  

  • DENT 138 - Business Administration

    Credits 2
    In this course of study, the student gains experience in basic business administration procedures for the dental office, including the use of dental software and computers. The student practices these procedures while working in the Renton Technical College Dental Clinic reception office.
 

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