TV4001 - Veterinary Clinical Sciences 1

Only available to students enrolled in the Bachelor of Veterinary Science

This subject, together with Veterinary Clinical Sciences 2, make up the fourth level of the BVSc degree program and the first of two years of the veterinary science curriculum that are focused on preparing graduates for veterinary proactice. The veterinary science curriculum is structured around a number of overlapping themes that combine knowledge, skills and attitudes. The themes are: Structure and Function; Dysfunction, Agents of Disease and Defence; Animal Production, Management and Behaviour; Veterinary Services; Veterinary Practice; and Veterinary Professional Life. The focus of this subject is on Animal Production, Management and Behaviour; Veterinary Services; Veterinary Practice; and Veterinary Professional Life. Animal Production, Management and Behaviour will provide grounding in aspects of animal production and behaviour relevant to veterinary practice and in particular changes in animal behaviour that may be indicative of a change in health status. Veterinary Services will encompasses those aspects of the veterinary profession that provide a service to the community through expertise in the study of the spread of disease and accompanying risks to populations and communities through introducing concepts of biosafety in association with the epidemiology and public health aspects. Veterinary Practice will provide a foundation in the knowledge, skills and attitudes necessary for clinical practice, while the Veterinary Professional Life theme will provide students with the skills necessary to practice as a veterinarian in our changing world and to be able to continually access and use information as knowledge progresses.

Learning Outcomes

• an understanding of the underlying basis of health and disease in a broad range of species;
• acquire fundamental clinical skills in a broad range of species;
• an understanding of the principles of epidemiology and their impact on their impact on the enviroment;
• an appreciation of veterinary public health and food safety;
• an understanding of the veterinary legislative environment.

Note: Minor variations might occur due to the continuous Subject quality improvement process, and in case of minor variation(s) in assessment details, the Subject Outline represents the latest official information.