Module 3: Ceramic Design Rules [Self-Instruction – 1 CE – AGD Code #250]

This module features a discussion on the ceramic design rules. You’ll develop a nuanced understanding for what preparation features decrease fracture resistance and increase stress concentrations. You’ll learn of pivotal evidence-based articles that have shaped restorative design. You’ll learn of the pitfalls of prepping ceramics below the height of contour. What’s more, you’ll learn of different margin design tactics. To contact us click here. We have no commercial support to declare. No prior skill/level required. AGD Subject Code: 250

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CE Objectives

• Learn the 5 ceramic design rules
• Understand what preparation features decrease fracture resistance & increase stress  concentrations
• Understand the importance of keeping ceramics above the height of contour
• Understand the Pro’s & Con’s of different margin designs
• Understand the role of adhesion & material thickness in fracture resistance

About the Speakers

Dr. Steve Schiffenhaus received his Bachelor’s and Master’s degree in Molecular & Cellular Biology from Arizona State University where he conducted undergraduate and graduate research on biomarkers for a cancer vaccine. Dr. Schiffenhaus completed Dr. David and Davey Alleman’s Biomimetic Mastership program. He is the creator of the Biomimetic Advanced Adhesive Restorative Dentistry (BAARD) institute.o learn more about Dr. Schiffenhaus click here.

This activity has been planned and implemented in accordance with the standards of the Academy of General Dentistry Program Approval for Continuing Education (PACE) through the joint program provider approval of DENTAL DIGEST LLC and BAARD INSTITUTE. Dental Digest LLC is approved for awarding FAGD/MAGD credit.

Teaching Method: Self-Paced/Video/Web Mediated Conflict of Interest Statement: Dr. Steve Schiffenhaus is the owner and creator of the BAARD institute.

Lesson Length: 60 min CE credit: 1 hour (self-instruction) Release Date: 1/19/21 Review Date: 1/19/21 Expiration/Availability Date: 1/19/24