CE0714L: Endodontic Topics, Explanations, Demonstrations, and Hands-On Fall Series

James D. Johnson, DDS, MS, FICD; David L. Pitts, DDS, MSD; Nestor Cohenca, DDS; and Natasha M. Flake, DDS, PhD

DATES:
Fall Series
Tuesdays and Wednesdays, October 23 & 24 and November 6 & 7, 2007

Winter Series
Tuesdays and Wednesdays, January 29 & 30 and February 12 & 13, 2008

LOCATION:
University of Washington
Health Sciences Center
D-1 Lab
Seattle, Washington 98195

TARGET AUDIENCE:
This course is designed for dentists.

REGISTER:
Download Course Application Form
or
Register Online

COURSE LOGISTICS SHEET:

SIMILAR COURSES:
See below

TIMES:
Registration and Dinner: 5:00pm – 5:30pm
Lab: 5:30pm – 9:00pm

TUITION FOR FALL SERIES*
Until October 21
$800/Participant for complete series

After October 21
$810/Participant for complete series

TUITION FOR BOTH FALL AND WINTER SERIES*
Until October 21
$1400/Participant for both complete series

After October 21
$1410/Participant for both complete series

*A boxed dinner is included in the price of this course.

CREDITS:
12 hours, complete fall series
24 hours, both fall and winter series

LIMITED ATTENDANCE:
Course limited to 35 participants

DINNER SELECTION:
See below

Course Description:

The past decade has witnessed several changes in the world of endodontics. New technologies, instruments and materials have been developed making endodontic therapy more precise and predictable, while at the same time leaving the practitioner with many choices of techniques and materials. In this lecture/lab combination course format, participants will explore a number of current topics in endodontics and have the opportunity to try out different instruments and techniques to find the best options for their practices with help and tips from endodontic educators and practitioners.

Topics to be covered in Fall Series:

October 23: Diagnosis and Case Selection in Endodontics; Endodontic Anatomy and Access Preparation; Canal Length Determination and Preparation
October 24: Canal Cleaning and Shaping; Rotary Instrumentation with K3
November 6: Endodontic Consideration of Traumatized Teeth; Endodontic Considerations of Tooth Avulsion
November 7: Canal Cleaning and Shaping; Rotary Instrumentation with ProTaper

Instructor:

JAMES D. JOHNSON is Chair of the Endodontics Department at the UW School of Dentistry, and serves as the Program Director for the Advanced Specialty Education Program in Endodontics as a Clinical Associate Professor.

DAVID L. PITTS is an Associate Professor in the Department of Endodontics in the UW School of Dentistry where he serves as the Director of the Pre-Doctoral Endodontic Program.

NESTOR COHENCA graduated cum laude from the Endodontic Program at the Hebrew University in 1994, and is currently a Clinical Assistant Professor in the Department of Endodontics at the UW School of Dentistry.

NATASHA M. FLAKE received her dental training from the University of Maryland and her Endodontic training from the University of Washington. She is an Acting Assistant Professor at the UW School of Dentistry.

Dinner Selection:

October 23

Smoked Turkey & Havarti Sandwich
- Smoked turkey on freshly baked ciabatta with creamy havarti cheese, pesto mayonnaise, mixed greens, tomato and a drizzle of balsamic vinaigrette dressing.
Roasted Veggie Sandwich
- Roasted zucchini, portabello mushrooms and red & yellow bell peppers on fresh cheese focaccia bread with mozzarella cheese and pesto mayonnaise.
Classic Cobb Salad
- Chicken breast, avocado, bleu cheese crumbles, crisp bacon, tomato, scallions and hard-boiled egg on mixed greens. Served with Vinaigrette dressing.

October 24

Roast Beef with Cheddar Sandwich
- Tender roasted top round sliced thin, served on sourdough with leaf lettuce and tomato
Mediterranean Wrap
- Hummus, mixed greens, diced tomato, cucumber, kalamata olives and feta cheese wrapped in a roma tortilla. Available vegan.
Asian Noodle with Chicken Salad
- Vermicelli pasta tossed in soy sauce. Topped with snow peas, cilantro, green onion, marinated chicken breast and roasted cashews. Served on a bed of crisp greens with an Asian vinaigrette.

November 6

Chicken Club Sandwich
- Oven roasted chicken breast served on ciabatta with avocado, cheddar cheese, crisp bacon, lettuce and tomato.
Pear & Blue Cheese Salad
- Juicy ripe pears on a bed of organic greens, topped with blue cheese crumbles, dried cranberries, walnuts and strawberry. Served with walnut vinaigrette.
Salad Niçoise
- Fancy white albacore on a bed of romaine with blanched green bean, cucumber, tomato, hard-boiled egg and black olive. Served with lemon-herb vinaigrette dressing. This low-carb meal comes with fresh cut vegetable salad, fresh strawberries and bottled water.

November 7

Italian Style Meatloaf Sandwich
- A hearty portion of meatloaf. Served on focaccia with pesto mayonnaise, roasted red and yellow peppers and leaf lettuce. Ketchup packaged separately.
Greek Salad
- Mixed greens topped with tomato, cucumber, avocado, feta cheese,marinated artichoke hearts, kalamata olive and pepperoncini pepper. Served with a lemon vinaigrette dressing. Available vegan.
Lemon Chicken Caesar Salad
- This classic salad includes crisp romaine, tomatoes, black olives, lemon, imported parmesan and homemade garlic croutons. Topped with delicious lemon and herb marinated chicken breast. Served with gourmet Caesar salad dressing.

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