Mohave Community College offers a variety of ways for students to take courses. For additional information, see Course Delivery Options and/or call MCC Connect.
Business and Entrepreneurship
BUE 120 - Managing and Supervising Techniques
Prerequisite: Appropriate score on placement test or completion of PCS 021 and TRE 089 with an ‘S’
Description: Surveys the principles of management. Emphasis on the primary functions of planning, organizing, leading, and controlling with a balance between the behavioral and operational approach. Includes the principles and techniques of supervising and motivating personnel. Focuses on the human interaction in supervision.
Description: The financial aspects of the management of small business and entrepreneurial firms including debt and equity. The tools and methods used for making sound business decisions will be examined, including interpreting basic financial statements for a new business, forecast revenues, expenditures, assets, and capital requirements. Have a thorough understanding of funding options and the environments that surround various funding sources including financial products and services available from commercial banks, suppliers, and the Small Business Administration.
Prerequisite: Appropriate score on placement exam or completion of PCS 021 and TRE 089 with an “S”.
Description: This course provides a working knowledge of the strategic use of digital and social media marketing (SMM) platforms and tools. Topics include: various SMM platforms; strategy development; how to engage with social media, branding, creating engaging content, monetization options, SMM monitoring and management tools; and creating a SMM plan for a business entity.
Prerequisite: Appropriate score on placement test or completion of PCS 021 and TRE 089 with an ‘S’
Description: This course explores concepts that are relevant to resolving ethical issues in the work place. Students will develop the problem-solving, reasoning, and analytical skills needed to make logical decisions. Students will also obtain the skills needed to identify the ethical issues involved in the management of specific problem areas in the workplace.
Description: Covers the value, content, preparation, and writing of a business plan for an organization. Provides the tools necessary for creating a business plan, including: industry and market analysis; selecting a target market; creating a marketing plan; identifying sources and uses of funds; securing financing; monitoring performance; using technology; creating financial statements; and planning for expansion and exiting.
Prerequisite: Appropriate score on placement test or completion of PCS 021 and TRE 089 with an ‘S’
Description: Explores the global environment of business, including the political, legal, technological, and cultural differences, as well as the common functional and operational issues faced by international businesses.
Prerequisite: Permission of Resident Business Faculty
Description: Business Internship provides students the opportunity to gain practical, real-world work experience by working for an employer in the fields of Business and/or Accounting. Students work at and for an employer for 120 hours per semester (8 hours per week for 15 weeks) and the intern is not paid by the employer for these hours.
Prerequisite: Appropriate score on placement exam or completion of PCS 021 and TRE 089 with an “S”
Description: This course examines contemporary marketing theories, strategies, and tools used by marketing specialists in today’s complex market environment. It places special focus on identifying market opportunities and the areas of product development, pricing strategies, promotional planning, and placement importance through various channels of distribution.
Prerequisite: Appropriate score on placement test or completion of PCS 021 and TRE 089 with an “S”
Description: This course explores retail customer service fundamentals, implementation of relationship marketing through customer analysis, interpersonal communication, telephone courtesy, sales presentations, and after-sales support. It also examines the basic principles and techniques of merchandising, operations, layout, store organization, site location, and customer service with an emphasis on retailing operations.
Prerequisite: Appropriate score on placement test or completion of PCS 021 and TRE 089 with an “S”
Description: An examination of how the legal environment impacts the business world and what implications there are for the decision-maker. Includes coverage of the legal framework, regulations, ethical considerations, and case analysis.
Description: This course focuses on developing effective written and oral communication used in the workplace. This includes the preparation of business letters, memorandums, reports, resumes, and the use of relevant communication technologies.
Description: Study of how individuals make consumption decisions and firms make production decisions and how those decisions determine the allocation of scarce resources in product markets and resource markets. Course covers: price elasticity; consumer choice and demand;, firm’s production and costs; perfect competition; monopoly; market failure; externalities; public goods;, income distribution; income redistribution; and poverty.
Description: Introduction to economics and the economic problem of scarcity; unlimited wants with scarce resources to fulfill them. Course covers: market supply and demand; the different markets; sectors and decision makers of our economy; inflation; unemployment; productivity; economic growth; gross domestic product; fiscal policy; money supply; monetary policy; and international trade.
Description: Basic study of business statistics including the collection, tabulation and analysis of business and economic data. Included will be averages, dispersion and statistical decision making, correlations and regression and business forecasting.
Prerequisite: Appropriate score on placement exam or completion of PCS 021 with an “S” and ACC 125
Description: Learn the technical skills needed to analyze financial statements and disclosures for use in financial analysis. The major topics covered include: accounting as an information system; accounting measurement; Generally Accepted Accounting Principles (GAAP); professional ethics and the accounting profession; financial reporting, analysis, and performance evaluation; cash flow management; and accounting for short-term financial assets, inventories, current liabilities, long-term assets, long-term liabilities, contributed capital, and long-term investments.
Description: This course is intended for individuals who need to be able to read, understand, and use accounting information to make managerial decisions. Emphasis is on managerial and cost accounting for internal decision-making, including cost-volume profit analysis and budgeting procedures. Elements of cost (materials, labor, overhead), product costing procedures (job order, process, standard, activity based, Just-in-time), and variance analysis are studied. Managerial problems that depend upon accounting for adequate solutions are evaluated. These include, but are not limited to: capital investment, pricing, short-run decisions, and performance measurement and evaluation.
Prerequisite: Appropriate score on placement exam or completion of PCS 021 and TRE 089 with an ‘S’
Description: Study of how organizations increase human resources productivity while maintaining compliance with various laws and regulations. Topics include selection, orientation, training, compensation, benefits, safety, performance evaluations, manpower planning, discipline, and grievances.
Prerequisite: Appropriate score on assessment or successful completion of TRE 089, and TRM 091 or MAT 101
Description: Fundamental chemistry covers principles of inorganic chemistry designed for programs requiring a year or less of chemistry, and for students proceeding on to one semester of organic chemistry.
Description: Chemistry is the study of the properties, composition, and transformation of matter. This course examines the principles of chemistry, chemical reactions, thermochemistry, quantum theory, the periodic table, and chemical bonding. The proper use of lab equipment and the application of the scientific method are also covered. This course is appropriate for students majoring in science and other programs requiring one year of chemistry.
Prerequisite:CHM 151 with a grade of “C” or better
Description: General Chemistry II is the second half of a two-part sequence in chemistry with an emphasis on thermodynamics, chemical equilibrium, chemical kinetics, nuclear processes, acid base chemistry and electrochemistry, and introduction to biological chemistry, along with the continued application of the scientific method and the proper use of lab equipment to theoretical principles.
Prerequisite: Completion of CHM 152 with a “C” or higher.
Description: Students taking this course will study the fundamentals of organic chemistry including classification, occurrence, synthesis, analysis, stereochemistry, and reaction mechanisms of important classes of organic compounds; namely alkanes, cycloalkanes, alkenes, alkynes, and alkyl halides.
Prerequisite: Completion of CHM 235 with a “C” or higher.
Description: Students will continue to study the general principles of organic chemistry begun in CHM 235 with continued emphasis on reactivity and synthesis. Topics include the study of alcohols, ethers, epoxides, sulfides, conjugated systems, aromatic compounds, ketones, aldehydes, amines, carboxylic acids and their derivatives, carbohydrates, nucleic acids, amino acids, peptides, proteins, lipids, and polymers, with emphasis on synthesis and use of chemical and instrumental methods for identification.
Prerequisite: Appropriate score on placement exam or completion of PCS 021 and TRE 089 with an ‘S’
Description: Introduces the theory and practice of human communication as it occurs in intrapersonal, interpersonal, small group, large group, mass media, and new technologies, as well as organizational and intercultural contexts.
Prerequisite: Appropriate score on placement exam or completion of PCS 021 and TRE 089 with an ‘S’
Description: Emphasizes the development of effective interpersonal communication skills significant to both personal and career success. Students will explore basic elements of interpersonal communication, including self-concept, perception, listening, verbal and non-verbal expression, emotional expression, critical thinking, conversational skills, personal relationships, intercultural communication, conflict resolution, and personal power. Students evaluate their present communication styles and increase competency in communicating successfully with others.
Description: Emphasizes communication clearly and effectively before a group through the study of communication theory and through extensive practice speaking.
CIS 110 - Introduction to Computer Information Systems
CIS 1120
Prerequisite: Appropriate score on placement exam or completion of PCS 021 and TRE 089 with an ‘S’.
Description: An introduction to hardware, software, data structures, information systems analysis, and other topics regarding computer information systems. Content covers historical and contemporary topics with emphasis on database and spreadsheet packages for problem solving from a business perspective.
Prerequisite: This course requires successful completion of PCS 021 to enroll, or appropriate placement exam score.
Description: Prepares students to maintain personal computers. Part of a two-course series that prepares students to take the CompTIA A+ certification exams. CIS 115 emphasizes the hardware area and can be taken concurrently with CIS 116.
Prerequisite: This course requires successful completion of PCS 021 to enroll, or appropriate placement exam score.
Description: Prepares students to maintain personal computers. Part of a two-course series that prepares students to take the CompTIA A+ certification exams. CIS 116 emphasizes the software area and can be taken concurrently with
Description: This course takes an in depth look at object-oriented programming concepts and techniques. Theoretical concepts along with practical hands-on projects will be used when examining programming techniques. This course explores the creation of basic algorithms, advancement of program development, and problem-solving strategies.
Prerequisite: This course requires a minimum Accuplacer score of 64 or equivalent or successful completion of PCS 021 to enroll.
Description: Provides students with an introduction to game design and development. Topics include creating objects, events, and multiple levels of game interaction.
Prerequisite: This course requires successful completion of PCS 021 to enroll, or appropriate placement exam score.
Description: This course presents the fundamental skills of Word, Excel, Access, and PowerPoint. Provides students with exposure to applying the Microsoft Office components to real business situations, including the integration of the applications in order to solve business problems.
Prerequisite: This course requires successful completion of PCS 021 to enroll, or appropriate placement exam score.
Description: Learn to use Excel to manage financial calculations, as well as to work with formulas, charts, and graphics to develop a professional worksheet. This course prepares students to take the Microsoft Office Specialist (MOS) Exam.
Prerequisite: This course requires successful completion of PCS 021 to enroll, or appropriate placement exam score.
Description:Learn to format, print, and streamline your word processing tasks with Microsoft Word. This course prepares students to take the Microsoft Office Specialist (M0S) Exam.
Prerequisite: This course requires successful completion of PCS 021 to enroll, or appropriate placement exam score.
Description: This course is an introduction to using multimedia presentation software. PowerPoint allows the user to create digital presentations that includes graphics, animation, sounds, and videos. This course prepares students to take the Microsoft Office Specialist (MOS) Exam.
Prerequisite: This course requires successful completion of PCS 021 to enroll, or appropriate placement exam score.
Description: This course presents an overview of the most important features of Adobe InDesign, Adobe Illustrator, and Adobe Photoshop to produce publications.
Prerequisite: Appropriate score on placement exam or completion of PCS 021 with an ‘S’.
Description: Introduces web page design techniques using Adobe Dreamweaver editing software to create web sites that include media, hyperlinks, graphics, and text. Design strategies such as creating successful web pages for target audiences and search engine placement are also included in this course.
Prerequisite: Appropriate score on placement exam or completion of PCS 021 with an ‘S’.
Description: Provides the basic building blocks of networks and gives students experience in designing, implementing, and maintaining digital networks in a variety of scenarios.
CIS 156 - Network Security and Penetration Testing
Prerequisite:This course requires successful completion of PCS 021 to enroll, or appropriate placement exam score.
Description: This course will focus on understanding the reasons computer systems and networks are attacked, the motivation behind individuals’ interest in hacking, a comparison of ethical versus non-ethical hacking, and provide strategies to safeguard digital systems from unwanted intrusions.
Description: This course will provide the student the tools needed to properly analyze a business need for a database system, create a proper design using modeling techniques, implement the design using ANSI Standard Structured Query Language (SQL), and create a database in DBMS software using code.
Prerequisite: Appropriate score on placement exam or completion of PCS 021 with an ‘S’.
Description: This course examines the essential concepts of HTML and XHTML and includes an introduction to XML and JavaScript. Projects will be used in instruction and will include coding web pages with special effects, windows, and frames for a variety of hardware interfaces including PCs, tablets, and smartphones.
Description: Students will learn cybersecurity procedures and how to implement security procedures to secure an organization’s computer systems and data.
Description: This course covers the key skills and knowledge areas to prepare for the Electronic Health Records Specialist (CEHRS) Exam along with current issues regarding HIT employment.
Description: This course focuses on the systems development life cycle. Systems are traced from initial investigation and feasibility studies through detailed analysis, software selection and/or programming, staff training, project implementation, and review. The purpose is to develop system solutions in a complete business/management environment.
Prerequisite: This course requires successful completion of PCS 021 to enroll, or appropriate placement exam score.
Description: An internship provides the student with the opportunity to gain practical work experience by working for a local employer or organization. An internship requires at least 40 clock hours of work experience for each credit for a total of 120 hours during one semester.
Description: This course immerses students in object-oriented programming using the Java programming language. Topics include a review of structural programming concepts and array manipulation, as well as a strong emphasis on object-oriented concepts. Object-oriented topics include an in depth look at classes, objects, methods, and documentation with UML. Exception handling, file IO, and Graphical User Interfaces will be covered, as well as an exploration into big O notation for examining the efficiency of algorithms.
Description: This course uses the Java programming language to build on concepts covered in Computer Science I. Course work will emphasize advanced object-oriented techniques, in-depth analysis of algorithm design, data structures, and program design.
Prerequisite: This course requires successful completion of PCS 021 to enroll, or appropriate placement exam score.
Description: This course provides the student with basic skills imperative to culinary success. Students will be introduced to essential safety and sanitation skills, simple knife cuts, basic product identification, and standard cooking techniques with Indigenous North American influences.
Prerequisite:CUL 111 and CUL 115; or may be taken concurrently.
Description: Students develop the techniques of healthy cooking through the analysis of the interrelationship between nutrition, bodily systems, global food ways, food safety, and environmental challenges. Students investigate the cause and effects of nutrition and dietary practices on food preparation. Students prepare healthy cuisine, including vegetarian, using healthy ingredients.
CUL 113 - Saucier: “The Art of Stocks, Soups, and Sauces”
Prerequisite:CUL 111 and CUL 115; or may be taken concurrently.
Description: Students will immerse themselves in the culinary art of the Saucier (a master of stocks, soups, and sauces). Students learn to prepare a variety of stocks, soups, and sauces. Various thickening mixtures and convenience products will be used.
Credits:4 Lecture Hours:2 Lab Hours:4 Notes: Special conditions:
Must be able to stand for five hours
Must be able to lift 50 pounds
Must wear required uniform, closed-toed safety shoes, skull cap and/or hair net and apron
Must be able to wear safety gloves
Exposure to untraditional or limited personal breaks
May be subjected to self-inflicted skin burns and cuts
No nail polish or acrylic nails are permitted in the program.
No visible piercings (except one post earring) are permitted in the program.
Prerequisite:CUL 111 and CUL 115; or may be taken concurrently.
Description:Students learn the art and science of baking. This course focuses upon students producing baked goods that meet commercial restaurant and/or hotel bakeshop standards. Students engage in planning processes such as ordering, sanitation, and marketing baked goods.
Description:The Sanitation and Safety course covers the causes and effects of food-borne illness and food spoilage. The sanitation and personal hygiene principles, laws and regulations will be dealt with in a systematic, holistic environment. The Hazard Analysis Critical Control Point, HACCP, is a method that insures safe food throughout the flow of the food in an operation. Students will take the ServSafe Certification Exam at the end of the course; this is a nationally recognized certification for foodservice managers.
CUL 116 - Human Resource Management in the Hospitality Industry
Prerequisite: Appropriate score on placement exam or completion of PCS 021 with an “S”
Description:Students examine human resource management from the lens of a hospitality industry supervisor. Students will learn to manage human resource processes from selecting, training, evaluating, and supervising hospitality staff. Students will interpret legal issues as they relate to supervising hospitality staff.
CUL 117 - Purchasing and Receiving in the Hospitality Industry
Prerequisite: Appropriate score on placement exam or completion of PCS 021 with an “S”.
Description: Students will conduct purchasing and receiving activities for a food service business to include inventory management and buyer relationship. Students will move through the purchasing and receiving cycle using cost-benefit ratios, inventory management, and volume and production schedules.
Prerequisite: Appropriate score on placement exam or completion of PCS 021 with an “S”.
Description:Students will explore marketing as it relates to the multi-billion-dollar hospitality industry and learn the key specialties of lodging, food service, travel and tourism, gaming, and ecotourism.
Prerequisite: Simultaneous enrollment or Completion of CUL 111; or permission from Program Director.
Description: This course provides the student with principle techniques that result in the highest quality foods by using traditional and contemporary methods in the accurate preparation, identification, and storage of product for the pantry.
Prerequisite: Completion or simultaneous enrollment of CUL 111; or approval of Program Director.
Description: Students will acquire foundational knowledge of traditional, Indigenous North American, and modern sauces. They will discover the importance, uses, and production of sauces used in the food service industry.
Prerequisite: Completion or simultaneous enrollment of CUL 111; or permission from Program Director.
Description: This class will introduce students to the study of meats and seafood and their function in food service operations. Through lectures, demonstrations, and hands-on activities, students will build a strong foundational fortitude for butchery while learning the muscle and bone structure of birds, sheep, pigs, cattle, fish, shellfish and wild game; fabrication of sub-primal and food service cuts; and proper tying and trussing methods.
Prerequisite: This course requires successful completion of PCS 021 to enroll, or appropriate placement exam score.
Description: This course is designed to prepare students to apply food and beverage cost control methods intended to maintain a profitable and economical foodservice operation. Key areas examined are: terms; the four-step control process; the food control process and labor control; P & L statements; income statements; butcher test; cooking loss test; and menu engineering analysis.
Description:This capstone course takes students on a journey into the food ways and culture of America. Students create American cuisine using culinary skills acquired throughout their program of study. Students learn about the food, culture, topography, history, trends, and influences of the American culture.
Description: This course is designed to explore the foodways of Europe and Asia. The history, topography, religions, and indigenous ingredients of Europe and Asia are covered in a protocol that focuses on food, foodways, trends, and how these cultures/cuisines influence the foodways and culture of America.
Prerequisite: Appropriate score on placement exam or completion PCS 021 with an “S”.
Description: A comprehensive overview of the laws and regulatory agencies governing the lodging, gaming, foodservice, and travel industries. The historical development of innkeeper laws, guests’ rights, food and beverage liability, employment laws, EEOC, sexual harassment, ADA, dram shop, the responsible service of alcohol, and food borne illness issues.
Description: Students will use traditional fermentation methods, equipment, and methods that emphasize flavor, texture, and appearance. Students will learn to scale, mix, shape, bake, and store breads and rolls.
Description: Students will learn the principles and techniques used in the preparation of high-quality baked goods and pastries. This class will cover enhanced ingredient functions, intermediate techniques, and industry standard pastry production.
Description: This course will focus on the production of chocolates, confections and plated desserts. Students will apply their previous knowledge of baking and pastry and the lessons learned in class to produce a wide range of desserts.
Prerequisite: Completion or simultaneous enrollment of CUL 111, CUL 121, CUL 131; or permission from Program Director.
Description: In this course, students will examine the fundamental concepts and principles of nutrition. Students will review basic nutrients, diets, religious accommodations and their effects in nutrition, food labeling, nutritional principles, current nutritional issues, and the application of nutritional principles to menu development.
Prerequisite: Simultaneous enrollment or completion of CUL 121, CUL 131, CUL 141; or permission of Program Director.
Description: Preservation is the art of prefabricated foods; students will learn food preservation techniques in the quest for total product utilization. This class provides ways of maintaining or creating a food’s nutritional value, desired texture, and intended flavor through a variety of food preservation methods.
Description: Students will be taught various management topics, including leadership, problem solving, decision making, and conflict resolution as they relate to food service establishments. Additionally, this course will focus on the management functions of profitability, purchasing and receiving, and menu development.
Description: This course represents the Capstone project for our program. Students will work to create, refine, present, and defend their plan for a new restaurant facility. By the end of the semester, students will present their business plan to determine the viability of their plan.
Prerequisite: Completion or simultaneous enrollment of HIS 234; or permission from Program Director.
Description: Students will learn to prepare, taste, serve, and evaluate traditional and regional dishes of North America. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques for regional and indigenous cuisines.
Prerequisite: Completion of CUL 250; or permission of Program Director.
Description: Students will learn to prepare, taste, serve, and evaluate traditional and immigrated dishes of North America. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques for international and indigenous cuisines.
Prerequisite: Completion of CUL 251; or permission of Program Director.
Description: Armed with the knowledge of all the previous courses; students get to let loose and have fun discovering modern food trends and fun food preparation techniques.
Prerequisite: Completion of CUL 240, CUL 251;or permission of Program Director.
Description: Students will experience the reality of planning, producing and costing products in an actual restaurant setting. Students will practice the skills of inventory control, ordering, creating production lists and restaurant operations.
Prerequisite: Completion of CUL 255 or permission from Program Director.
Description: This course is designed to provide 90 hours of supervised work experience in cooking or baking, in an approved commercial food service and/or hospitality establishment. Students will receive feedback from their supervisors and will keep an externship manual to record and reflect on their work experience.
Prerequisite: Appropriate score on the assessment test or completion of PCS 021, TRE 089, and TRM 090
Description: Introduction to bio-sciences as they are related to the oral cavity. Includes anatomy and physiology, tooth morphology, oral pathology and nutrition, each of which affects total dental health.
Prerequisite: Appropriate score on the assessment test or completion of PCS 021, TRE 089, and TRM 090
Description: Infection control procedures in a dental setting are emphasized. Microbiology, disease transmission, waste management and regulatory agencies will be examined in this context.
Description: Presents fundamental skills for clinical dental assisting. Emphasized are the role of the dental assistant in patient procedures and patient management.
Description: Course includes theory of exposure, processing, mounting and evaluation of dental x-rays. Radiographic principles, landmarks and restorations are covered. Preparation for the Dental Assisting National Board Radiation Health and Safety exam is emphasized.
Description: Course includes techniques and procedures for exposing, processing, mounting, and evaluation of dental x-rays. Use of the intraoral camera is covered.
Description: Students have externships in assigned dental practices in the community. Students integrate with the dental staff as contributing members of the dental team.
DAE 115 - Office Management for the Dental Assistant
Prerequisite: Appropriate score on the assessment test or completion of PCS 021, TRE 089, and TRM 090
Description: A study of the basic business administration procedures in dentistry are emphasized. Job search skills, including resumes and interviews, will also be covered.
Description: This course will acquaint the student with the properties, uses, and manipulation of dental materials used in contemporary dental practice. Knowledge of these materials is essential to function as a dental team member in assessing presenting dental conditions and providing patient care.
Description: Specialty and expanded skills for the clinical dental assistant including prosthetics, orthodontics, and surgical procedures are emphasized.
Description: Includes an introduction to the dental hygiene process of care and the development of basic clinical skills. Focuses on infection control techniques, patient assessment, and the principles of instrumentation.
Description:The focus of this course is prevention by way of patient education. Also included are continued dental hygiene clinical procedures, such as sealants, fluoride, and an introduction to treatment planning.
Description: Introduction to principles of Periodontology, demonstrated by identifying and describing the periodontium in health and disease. Periodontal diseases are classified and discussed. Etiology of periodontal disease is explored with a particular emphasis on the host immune response.
Description:Dental hygiene students will have the opportunity to enhance, advance, and perfect their clinical and professional skills, including advanced instrumentation techniques patient assessment, treatment planning, psychomotor skills, and professional relationships and behaviors through the treatment of patients from the community.
Description: This course focuses on drug groups and their pharmacological effects, adverse reactions, drug interactions and contraindications to ensure safe patient care. Special emphasis is placed on applying pharmacology knowledge to clinical dental hygiene practice.
Description: Principles of local anesthesia including anatomy, physiology, pharmacology, armamentarium, mechanics of administration, and complications are covered. The concepts and administration of nitrous oxide-oxygen are covered.
Description: This course includes structures and function of primary and permanent dentitions and associated oral structures. Survey of human embryology and histology with emphasis on head and neck and oral development.
Description: A study of the anatomical structures of the head and neck, with emphasis on the nerve and vascular supply, muscles of mastication, bones of the skull, and the oral cavity.
Description:Advanced instrumentation techniques are introduced in conjunction with treatment of the periodontal patient. Care for the special needs patient is introduced.
Description: This course is a continuation of the study of Periodontology with an emphasis on risk assessment and treatment modalities for moderate to advanced periodontitis.
Description:This course will provide practical clinical experience in delivering dental hygiene care to patients. Clinic is structured to assist in the application and reinforcement of techniques which are required when treating patients with advanced oral conditions.