CE0816L: Contemporary Techniques for Successful Endodontics - What works for you?
Part 1: Contemporary root canal instrumentation techniques. A hands-on course.

James D. Johnson, DDS, MSD; David L. Pitts, DDS, MSD; Natasha Flake, DDS, PhD; Carlos Heilborn, DDS; and Nestor Cohenca, DDS

Fall Course Canceled. Winter session scheduled to take place as planned.

Topics to be covered:

• October 14: K3 rotary instrumentation
• October 15: Profile rotary instrumentation
• October 21: GTX Rotary instrumentation

Instructors:

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:

CE0816L Part 1 – October 14 and 21; CE0852L Part 2 – February 4

DEFAULT: Smoked Turkey and Havarti: Smoked turkey on freshly baked ciabatta with creamy havarti cheese, pesto mayonnaise, mixed greens, tomato and a drizzle of balsamic vinaigrette dressing.

Roasted Vegetable on Focaccia: Roasted zucchini, portabello mushrooms, and red and yellow bell peppers on fresh cheese focaccia bread with mozzarella cheese and pesto mayonnaise.

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.

CE0816L Part 1 – October 15; CE0852L Part 2 – February 3

DEFAULT: Chicken Club: Oven roasted chicken breast served on ciabatta with avocado, cheddar cheese, crisp bacon, lettuce and tomato.

Mediterranean Wrap: Hummus, mixed greens, diced tomato, cucumber, kalamata olives and feta cheese wrapped in a roma tortilla. Available vegan.

Lemon Chicken Caesar: 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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