Page 19 - NEW Student Catalog 25-26

XI. Thermal Curling and Waxing 60
A. Methods of Thermal Curling
1. Various types of thermal curling, electric and marcel
2. How to hold and manipulate irons
3. Technique of spiral curling, figure 6, figure8
B. Blow-Drying Styling (Air forming)
1. Techniques for blow-dry curling with a brush
2. Techniques for blow-dry waving with a comb
3. Techniques for blow-drying with a diffuser
C. Electricity and Light
1. Using electricity and safety
2. Electrotherapy, light therapy and benefits

XII. Manicuring and Pedicuring 150
A. Manicuring
1. Equipment, implements and cosmetics
2. Preparation of the manicuring table
3. Procedure for various manicures
4. Shape of nails and styling
5. Arm and hand massage
6. Nail repair
7. Nail disorders
8. Artificial nails, sculpted and tips with overlay
B. Pedicuring
1. Equipment, implements and materials
2. Procedure for pedicuring
3. Foot massage
4. Abnormal foot conditions
C. Theory of Massage, Movements, Effects

XII. Chemistry Relating to Cosmetology 30
A. Science of Chemistry
1. Matter-elements and compounds
2. Forms-gases, liquids, and solids
3. Difference between organic and inorganic
B. Chemistry Related Products
1. Shampoos and rinses
2. Permanent wave solutions
3. Hair coloring and lighteners
4. Cosmetics
C. Product Knowledge
1. Various types of product used on hair
2. Features and Benefits
3. Uses and safety

Academic Progress:

The qualitative element used to determine academic progress is a reasonable system of grades as determined by
assigned academic learning. Students are assigned academic learning and a minimum number of practical
experiences. Academic learning is evaluated after each unit of study. Practical assignments are evaluated as
completed and counted toward course completion only when rated as satisfactory or better. The software will report
completion of the practical assignment. Practical assignments are assessed using rubrics. Students must maintain a
70% academic average (combined written and practical). Numerical grades are considered according to the
following scale:

19