The reason you commit so much time and effort into a degree, really, is to embark on a career path. A career path in something related to your degree.
Our Foundation Degree in Dental Technology gives you the chance to walk straight on to our BSc Dental Technology top-up course AND be ready to enter the industry as a dental technician/dental technologist upon completion.
But what exactly does being a dental technician/dental technologist entail?
Dental technicians (or dental technologists as they are often referred to) make the dentures, crowns, bridges and dental braces that improve patients’ appearance, speech and ability to chew.
Working to dentists’ or doctors’ prescriptions, technicians/technologists use a wide range of materials such as gold, porcelain and plastic to design and construct appliances to meet each patient’s needs
As a technician/technologist, much of your work will be done by hand to fine-tune each piece to exact specifications, but you will also work with specialised equipment in the laboratory. Since each patient is unique, no two pieces are the same and absolute precision is essential to make sure the device is comfortable and effective for the patient.
Technicians and technologists use a wide range of materials to design and construct appliances and work in four specialist areas:
- prosthodontic technicians design and make dentures
- conservation technicians specialise in crown and bridge work
- orthodontic technicians make braces to correct tooth positions
- maxillofacial technicians’ work is based in hospital oral surgery, ophthalmic, cancer and burns units, helping to reconstruct the faces of patients damaged by accident or disease
Dental technicians may also work directly with patients in a clinic alongside a dentist or clinical dental technician.
Clinical dental technicians
Clinical dental technicians are dental technicians who have undertaken specific clinical training to enable them to design, create, construct, modify and fit removeable dental appliances for patients. In this role, you would be able to provide dentures direct to patients with no natural teeth, or work with and to the prescription of a dentist to provide partial dentures for patients with some teeth. This is an interesting option for dental technicians who would like to have direct contact with patients.
An important part of the role is to check on the patient’s general dental welfare.
Entry requirements, skills and interests
To work as a dental technician/dental technologist, you must be registered with the General Dental Council (GDC). The design of our course has been defined by the standards and scope of practice of the GDC which, here’s the good news, means that once you’ve finished your course with us, the GDC will allow you to register straight away.
As well as knowing about the properties of the necessary materials to construct dental appliances, you will need an excellent understanding of dental and facial anatomy. This is a highly skilled job and you might also have some artistic ability.
At The Sheffield College we have specialist, on-site Dental Laboratories for you to cut your craft, as well as all the latest industry-spec equipment. The Dental Technology department also has access to the Science department’s laboratories so when it comes to taking that job, there’ll be nothing to take you by surprise!
At The Sheffield College we have developed a fantastic reputation as one of the best for studying Design and Visual Arts courses. Our diverse range of courses and expert tutors, many of whom still work in the industry, puts us in a great position to help you get achieve that goal of yours. You know, that degree you always wanted to do in Art and Design?
Our Access to University courses are perfect for those of you who have been out of education and don’t have the entry requirements for university, to get those entry requirements for degree level study. Here’s why our Art and Design Access Course is not only great for your career, but also for you:
Art Breeds Happiness
It’s true! Art provides stimulus to parts of the brain other subjects don’t reach. It makes you look at things in a new light, from a different perspective. It gives you the chance to express yourself creatively, express the seemingly inexpressible and gives you a sense of fulfillment.
The thing with those who do art is that it gives them genuine enjoyment. There’s something magical about the way the pottery wheel spins or how a smear of a pencil can give a drawing a totally new meaning. A new effect. It taps into your imagination and provides a creative outlet.
We know it’ll be your favourite course already!
Provides Enhanced Skill Sets
Art enhances fine motor skills, hand-eye coordination, problem solving skills, lateral thinking, complex analysis and critical thinking skills. Pretty important day-to-day transferable skills gained will help you in all walks of life.
It’s no secret that materials that are arranged and presented in an eye-catching manner have an upper-hand on those which are not!
Sheffield – The Creative City
Sheffield’s history may have been in steel manufacture but its future is the creative arts. From small art galleries and design shows to graphic design agencies producing work from converted industrial buildings, Sheffield has one of the fastest growing creative industries in the UK. The scene is diverse and the opportunities plentiful.
Leading agencies, many of whom our former students own or work for, base themselves in Sheffield and the Workstation provides a creative hub for local agencies putting on workshops for all. This sense of a creative community is certainly growing in Sheffield and creative meet-ups are becoming more common. They’re always popping back in for masterclasses and to check out our end of year exhibitions. Be part of the movement!
Top Class Facilities
Top art facilities are hard to come by but we know they’re essential to allowing your creativity to blossom. At The Sheffield College we have some of the best in the city.
Based at our Hillsborough Campus, we have just decked out our design studios with the latest Macs and design software whilst we also have facilities for 2D and 3D specialist disciplines including: painting, sculpture, printmaking, photography, applied arts, ceramics, metal work and jewellery, product design, furniture, interior design, architecture, communication media, graphics, illuastration and animation, textiles, surface design and fashion!
Work On Your Portfolio
And with that you’re in a pretty good position to progress on to one of our degree courses; whether that’s straight onto our Foundation Degree in Graphic Design or topping-up to a full degree with our BA (Hons) Creative Digital Practice (top-up). Makes sense, doesn’t it?!
At The Sheffield College we offer a number of university level courses; including Foundation Degrees, HNC/Ds, BA Hons, Top-up courses and professional qualifications. What a lot of people aren’t sure about is the difference between studying here or at a university. We clear it up below for our Policing Studies course…
You have to go to university to get a university level qualification in Policing, don’t you?
No. The Sheffield College offers the following:
- FdA Policing Studies
But a degree at a college isn’t a ‘proper degree’ is it?
Of course it is. Our Policing Studies Foundation Degree is validated by Sheffield Hallam University meaning that it meets the exact same standards that have to be adhered to by all universities – it’s just less debt for you!
Ok, well surely employers prefer degrees from universities?
Not true. Employers rank work experience, an impressive CV and the actual qualification over prestige. The Policing Studies Foundation Degree focuses heavily on employability and involves intensive and consistent work-based learning with employers.
How are your links to industry?
As mentioned above, this course is heavily employability focussed. We will help you to apply to the Police Specials or work within an actual criminal justice work placement. Placements could be with a number of local organisations including South Yorkshire Police Special Constabulary, Sheffield Youth Offending Service or Victim Support.
Aside from visits and talks from the police and the criminal justice system, our lecturers are also former police officers who have inside knowledge and advice to pass on from when they were in the industry. Previous students who have gone directly into employment have found this has made the course and the transition into work easier.
What if I want to top-up to a full honours degree?
Our course enables learners to internally progress on to a full Honours Degree in Criminal Justice Practice at Sheffield Hallam University.
What facilities does the college have?
Our well-stocked library has just been stocked with a vast new range of criminal justice books ready for next academic year. We also dedicated university level area within college with a common room you to spend time in.
If necessary, you will also have access to Sheffield Hallam University as an associate student. This will grant you access to their library, including books and journals, as well as a quiet study area you can book.
What do you study on a policing degree?
- Police Procedure
- Introducing Criminology
- Criminal Justice System
- Psychology and Crime
- Knowledge of offender management
- Contemporary Police and Policing
- Criminological Theory
- Work-based Learning in Policing and Criminal Justice
- Policing and Legal Frameworks
- High risk and serious offenders
Will a policing degree actually get me in the police service?
Unfortunately, as with any degree, nothing is guaranteed.
However, you will learn much more about the role, it will show determination and focus on your CV and allow you to mature whilst learning relevant information for your chosen career – all whilst getting a degree at a reduced cost!!
Perennial potty-mouth, Gordon Ramsay, knows a bit more than a thing or two about cooking. Once he solves all our kitchen nightmares he nipped across the pond to sort theirs out too. Now, he’s taking on the world of Twitter by providing a critique of meals he’s sent. Needless to say he only speaks the truth – but my, he does it so very well!
Here’s some of our favourites:
It’s possible that you, like us, have always harboured a secret ambition to be best friends with David Attenborough.
The soothing voice, the look of grandfatherly kindness, the stories of tracking rare species in remote corners of the globe — that’s BFF material right there, isn’t it?
Well, the bad news is you’re probably never going to get your wish.
The good news? You can at least make friends with his hologram.
On Thursday, Sky announced that they’re partnering with the Natural History Museum to create a virtual reality experience which will include a 3D hologram of Attenborough.
The Hold The World experience involves guests handling VR fossils and bones under the legendary TV presenter’s expert tutorage.
“I have enjoyed helping people to discover more about the natural world, and Hold The World offers people a unique opportunity: to examine rare objects, some millions of years old, up close,” Attenborough said in a press release.
“It represents an extraordinary new step in how people can explore and experience nature, all from the comfort of their own homes and I am delighted to be able to help users uncover some of the treasures the Natural History Museum has to offer in a thrilling new way.”
We’ve all seen them. They make you shudder, chuckle, text your mates a copy. But the reality is terrible headlines and news stories will always exist. Exist in a realm of local news where something needs to happen in the sleepiest of villages.
As such, news that isn’t really news but just a bit daft ends up becoming legend. Forever fabled into print. Here are some of our favourites from @craplocalnews!
Music revellers, rejoice! For today is Record Store Day. The 10th Record Store Day. A day dedicated to feeling the needle hit the groove. Get out there, support your independent record shops and keep an eye out for those limited edition 12″. This is Our Favourite Places’ guide to Sheffield 2017.
Chesterfield Road’s Spinning Discs are teaming up with their neighbours to bring you a full day of live music, tasty food and refreshing beverages. The shop opens at 9am and if you spend £50 in store you’ll get a free tote bag, if you spend £100 or more you’ll get a Pete McKee Record Store Day t-shirt (while stocks last). After you’ve stocked up on records, Wah Wahs (the Mexican restaurant next door) will be hosting a day of live music between 12pm and 7pm with Sheffield indie lads High Hazels headlining the event with an exclusive stripped back set.
Record Junkee on Earl Street will be partying on through the night this Record Store Day with a whole host of guests. During the day there’ll be exclusive acoustic in-store performances (bands to be announced) as shoppers hunt through the racks of vinyl. Once the doors have closed there’ll be live music in-store (line up to be announced) until 11pm when John ‘The Rev’ McClure from Reverend and the Makers will take to the decks. If that’s not enough, the shop is also hosting local band October Drift’s official after party. You’ll need tickets for entry after 8pm.
Bear Tree Records
Now in their larger, more stocked space in Orchard Square, Bear Tree Recordshave released a huge list of RSD releases they’ll have in store on the 22nd – you can find it here. They’ll also be hosting a blind-buy charity sale with prizes including signed records from Richard Hawley, Drenge, Milburn and Sleaford Mods, with all the money going to The Cathedral Archer Project. As well as this, they’re releasing some limited edition tie-dye Bear Tree t-shirts and new colour tote bags designed by local artist Tom J Newell. If that’s not enough, there’ll be FREE CAKE for all shoppers! Bear Tree opens at 8am and be prepared to queue earlier than that if you want first dibs on the RSD releases.
The always cheerful and excellently stocked Tonearm Vinyl are teaming up with Walkley Beer Co. to host an afternoon of live music, DJs and beer this Record Store Day. In-store DJ sets will come from Sheffield’s Mads n da Bads DJs and Macho Music Is Stupid, while the live music will be provided by Tony Nicholson, Charles MacDonald-Jones and Mugshots Of Criminals across the road in Walkley Beer Co. As a special RSD offer, customers will receive £2 off every £10 they spend in Tonearm Vinyl.
Sheffield oldest record shop and national haven for vinyl addicts Record Collector has had two pallets worth of RSD stock delivered. Their long RSD list features everything from Aqua to Bowie to Goat – get down for when it opens at 8am and keep an eye on Twitter for updates as stuff sells out.
Arundel Street’s LP Records is also taking part in RSD. More details coming soon.
It’s a pretty exciting time to be involved in a lot of things with technological advancements keeping on coming at a rate of knots.
Often when you think of new techs you think of gadgets; laptops, smart phones, virtual reality and such. How many of you have thought about how technology is going to improve healthcare, though?
This article from Business Insider UK, though from an American company, gives a fantastic insight into the sort of work they are conducting and what it’s like to be in the forefront of going where nobody else has before, saving lives in the process.
Daria Hazuda, Merck’s vice president of infectious disease discovery and chief scientific officer of MRL Cambridge Exploratory Science Center, is a 25-year industry veteran.
That means the researcher has been in drug discovery — the earliest stage of the drug development process — long enough to see her fair share of successes, like the development of treatments for HIV, as well as failures.
But of all the years of innovation and cutting-edge ideas she’s experienced, she told Business Insider that right now is the best time to be in the field.
“Today is the most exciting time to be in the biological sciences,” she told Business Insider.
That’s for a few reasons, she said.
- There’s been an explosion of new research on the microbiome, or the microorganisms that live in and on our bodies that play a role in our overall health, compared to five years ago when there was just a trickle of new developments.
- Then there’s CRISPR, the groundbreaking gene-editing tool that could one day manipulate cells to create new therapies.
- There’s also been better research on the immune system, which in turn is helping build a better understanding of infectious diseases, Hazuda said.
- Research in to infectious disease biology, the research Hazuda works on, is now expanding beyond pathogens (the bacteria, viruses or other organisms that cause disease). Now, Hazuda and other researchers are learning more about entire “constellations of organisms,” such as mosquitoes or zebra fish. These external creatures could be an important piece of human health, even if they’re not inside the body, she said.
But even with these developments, there’s still a lot we don’t know about the biological sciences, Hazuda said. It’s why her employer Merck set up a video in which the company asked people what inventions they can’t wait for. Very few mentioned new ways to treat diseases.
“It’s important for people to understand that there are still amazing discoveries that are yet to be made,” she said. “What looks crazy today will become routine in the future.”
It’s been absolutely everywhere this weekend, The Masters. No escaping the coverage, no escaping the action. It’s out on it’s own as (probably) golf’s biggest tournament. But what makes it so different? Business Insider UK explain…
Food prices are ridiculously low.
Tipping is banned.
Jamie Squire/Getty Images
Cell phones are prohibited at all times and cameras are not permitted during the tournament.
Andrew Redington/Getty Images
It’s one of the only places in the U.S. where there are long lines for payphones.
There’s a huge fence around the course to keep out animals. There has been one deer sighting in the last 65 years.
Scott Halleran/Getty Images
Only four minutes of commercials per hour are allowed during the broadcast.
Streeter Lecka/Getty Images
TV commentators are not allowed to refer to fans as “fans” or “spectators.” They are to be called “patrons,” and the rough is to be referred to as the “second cut.”
Source: The Age
The Masters banned CBS broadcaster Gary McCord in 1995 for saying, “They don’t cut the greens here at Augusta, they use bikini wax.”
Sam Greenwood/Getty Images
Players had to use local caddies provided by Augusta until 1983.
David Cannon/Getty Images
Players are allowed to use their own caddies now, but they have to wear the Augusta uniform — green hat, white jumpsuit.
Andrew Redington/Getty Images
Like many golf courses, there is good fishing at Augusta National, but the players don’t like to talk about it because it is forbidden.
Scott Halleran/Getty Images for Golfweek
In 2011, Monte Burke of Forbes interviewed golfers about the best fishing spots on the PGA Tour. When Augusta was brought up, he described their responses as “squeamish” and they only admitted to hearing there were some good spots.
A former caddie was willing to tell Burke that the best spots are the creek in front of the 12th hole (“full of bream”; seen above) and the pond at the 16th hole (“brimming with bass”).
Fans … oops, we mean patrons … patrons aren’t allowed to wear their hats backwards.
Scott Halleran/Getty Images
Patrons can bring collapsible chairs to sit on, but those chairs are not allowed to have armrests.
Running is not allowed, unless you are a player.
Harry How/Getty Images
Grounds crew members used to wear hard hats.
There is an odd myth that the grounds crew at Augusta packs the azalea plants with ice if spring comes early. The idea is that this will keep the plants from flowering too soon before the tournament.
Kevin C. Cox/Getty Images
There is a house located in the middle of the Augusta National parking lot because the owners refuse to sell it. The family has reportedly turned down “millions.”
via Google Maps
You can’t apply to become a member at Augusta.
It’s nearly impossible to become a member at Augusta.
You have to be be nominated by a current Augusta member, and new initiations generally aren’t accepted unless someone quits or dies. The total membership hovers around 300.
Augusta is closed in the summer to keep the course in pristine shape.
Harry How/Getty Images
Even the press conference podium is immaculate.
David Cannon/Getty Images
Players are given brand new Mercedes for use during the week.
Andrew Redington/Getty Images
Golf cart drivers who are hired to drive the players around Augusta National also pick up the golfers at the airport in the Mercedes they will be using. The cars also have a number in the back window so that employees can always identify the players by which car they are in.
Tickets are dirt cheap; only $325 for a four-day pass. But you have to win a lottery to buy them.
David Cannon/Getty Images
You can go to jail for selling tickets.
Twenty-four people were arrested outside Augusta in 2012 for trying to scalp tickets.
The course is insane about who it lets into the tournament and it’s illegal to sell tickets within 2,700 feet of the gates.
You can only ask for autographs in one part of the course.
Harry How/Getty Images
Fans always line the ropes at big tournaments in hopes of getting a signature. But this is tougher to do at Augusta.
You can only try and solicit an autograph on the Washington Road side of the clubhouse, near the practice facilities.
The bunkers at Augusta are filled with mining waste.
Harry How/Getty Images
You know those pristine white bunkers?
They’re actually composed of waste product from the mining of aluminum, according to Golf.com
Basically, there’s this company that mines feldspar (rocks) for aluminum. This process produces waste in the form of really bright, pure quartz — that’s what Augusta uses.
The old media center was enormous.
Augusta opened a new media center this year and it is gorgeous.
The course used cows as lawnmowers in the 1940s.
Augusta is its own universe with a tenuous connection to the outside world (see: all the ridiculous anecdotes in this slideshow).
But WWII affected Augusta just like it did the rest of the country. During the war, Augusta didn’t have the manpower to maintain the course, so they set 200 cattle loose on the grounds in hopes that they would “trim” the grass by eating it.
Bad habits, if left to fester, easily transcend into common practice. From top chef to kitchen caterer, it’s easy for bad habits to become the norm. Here’s 20 of the most common mistakes you’ve been making so you can stop!
You’re using the wrong oil
Extra virgin olive oil works well for cooking many things, but not everything. If you’re cooking something that requires particularly high heat, you’re better off using a different oil, since EVOO has a low smoke point — i.e. it starts to burn at a low temperature.
You’re cooking meat that’s not at room temperature
Meat that’s at room temperature will cook more evenly than meat that’s coming straight out of the fridge. It’s best to let meat warm up for about 30 minutes before cooking it to ensure that all parts of it cook all the way through.
You’re not using enough water when boiling pasta
Are your noodles sticking together? Contrary to popular belief, adding olive oil to your water won’t help.
What will help is making sure you’re cooking your noodles in plenty of water — probably more than you think you need. For every pound of pasta you cook, you should use about five quarts of water.
You’re using dried herbs instead of fresh herbs
Dried herbs are more potent and will add more flavor to your cooking than fresh herbs will. If you do end up having to sub dried for fresh, use only about one third of what the recipe calls for when you’re working with very fragrant herbs.
For more mild, less fragrant herbs, use a little more than a third.
You’re not tasting food before serving it
Sitting at dinner surrounded by your guests isn’t the ideal time to be tasting the food you’re serving for the first time. You want to make sure you like what you’re serving and that you’re confident in serving it to others before you put it out on the table.
If you taste your food as you cook, you can make small adjustments along the way, which will most likely lead to a finished product that you like.
You’re not cutting your meat the right way
Slicing meat along the grain seems logical, but in reality it will only get you chewy meat. You’ll enjoy your piece of meat a lot more if you cut across the grain, laterally.
You’re cooking garlic for too long
If garlic is the first thing you add to your pan, chances are it’ll probably be the first thing to burn as well. If you know you’re going to be cooking minced garlic over high heat, try adding it in last instead.
You’re trying to cook too many things in one pan
One pan meals are efficient, but cooking too many foods in too small of a vessel can prevent those foods from cooking the way you want them to.
When the whole surface of a pan is covered, heat becomes trapped, which leads to steam. Steam prevents browning, which is essential for keeping foods juicy and flavorful.
Instead, cook in multiple pans at once, or cook in batches.
You’re cooking scrambled eggs over too high heat
Cooking scrambled eggs over high heat means that your eggs will be done quicker, but it also means that they’ll most likely be dry.
To ensure that you end up with moist, fluffy eggs, scramble them over medium low heat, and remove them from the heat just as they’re starting to look done. They’ll continue to cook even after you remove them from the stove.
Adding a little water can also help to make sure you get the right texture.
You’re flipping your food too often
This especially applies to steak. Cooking steak at home can be difficult, and if you flip the meat before it’s ready, you might not get the sear you were hoping for. The fewer times you flip it, the better.
You’re boiling when you should be simmering
Boiling and simmering are not synonymous. If a recipe says you should let your bolognese sauce simmer, that means only one or two bubbles should pop up occasionally. Boiling, on the other hand, means lots more bubbles popping up a lot more frequently.
Follow directions, or risk ending up with some very tough meat.
You’re not reading the recipe completely
No matter if you’re making something for the first time or the fifth time, it’s always a good idea to read the recipe completely, so when it comes time for cooking, you know what you’re doing.
Read it before you even go to the grocery store, that way you know what you’re getting yourself into, and you won’t be in the middle of cooking only to find out that you’re missing a vital ingredient or need to let something marinate for a few hours.
You’re not using a meat thermometer
Looks can be deceiving; you might think you’re pulling your steak off the grill at the right time, only to find out that it should have stopped cooking long ago.
Do yourself a favor and get a meat thermometer; it’ll take human error out of the equation.
You’re not adding enough seasoning or adding too much
Seasoning too much or not enough is easy to do; does anyone really know how much a “pinch” of salt is?
To avoid food that’s over or under seasoned, make sure to sample what you’re cooking as you add seasoning to it.
You’re not preheating the pan before cooking
You should be heating up your pan for a few minutes before adding any food to it. Otherwise you’ll end up with soggy fish or meat that’s not properly browned.
You’re not letting meat rest before cutting into it
As you cook meat, its juices converge in the center. Letting the meat rest after it’s done cooking gives the juices time to spread back out across the meat.
Resting time differs depending on how large your cut of meat is. For a full bird, 20-30 minutes is a good amount of time. For a chicken breast or piece of steak, five minutes is enough.
You’re not cooking your hard boiled eggs for the right amount of time
No one likes a hard boiled egg that’s too hard and dry or too soft and liquid-y. Before you start boiling, decide what you’re going for — soft boiled or hard boiled.
If you’re looking for soft, try cooking for six minutes. If you’re looking for hard, try nine minutes.
You’re chopping vegetables with a bread knife
There’s a reason a bread knife is called a bread knife — it should be used to cut bread. For vegetables, stick with a chef’s knife. It will give you more leverage and control.
You’re not drying your greens before sautéing them
Excess water on greens or vegetables (like mushrooms) when you’re cooking them in oil in a pan is not a good thing. Besides splattering everywhere, water will cause steam, which will result in soggy veggies.
You’re not using an oven thermometer
Unfortunately, not every oven is as reliable as you would like it to be, which means the temperature your oven is telling you it’s at isn’t always its actual temperature.
An oven thermometer, however, is much less likely to show an inaccurate temperature.