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TV4001 - Veterinary Clinical Sciences 1

Credit points: 12
Year: 2019
Student Contribution Band: Band 3
Administered by: College of Public Health, Medical & Vet Sciences

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 practice. 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 Defense; Animal Production, Management; Veterinary Services; Veterinary Practice; and Veterinary Professional Life. The focus of this subject is on Animal Production, Management; Veterinary Services; Veterinary Practice; and Veterinary Professional Life. Animal Production, Management will provide grounding in aspects of animal production relevant to veterinary practice. 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

  • Describe, discuss, explain and evaluate the underlying basis of health and disease in a broad range of species; including feline, canine, bovine, equine and ovine species;
  • Identify and communicate clearly and logically any animal or public health and disease findings in a practical setting;
  • Diagnose the health status of individual animals and populations and discuss treatment and management plans including accurate and empathetic use of quantitative and qualitative information;
  • Develop and apply knowledge surrounding the veterinary legislative environment;
  • Develop, apply and compare fundamental theory- based and practical clinical skills and techniques in a broad range of species; including feline, canine, bovine, equine and ovine species;
  • Synthesise employability skills to prepare for advanced clinical placements and explore business management practices.
Prerequisites: TV3002


Townsville, Study Period 1, Internal
Census Date 28-Mar-2019
Coordinator: Dr Margaret Reilly, Dr Frans Venter, Professor Estelle Venter, <Person not found>
Lecturers: Assoc. Professor John Cavalieri, Professor William Tranter, Miss Jillian Beasley, Assoc. Professor Richard Squires, Assoc. Professor Bradley Dowling, Dr Ruth Sutcliffe, Ms Sally Watts, Dr Leo Foyle, Dr Karen Gerber, Dr Denise Von Wald, Dr Dilini Thilakaratne, Dr Donnalee Taylor, Dr Frans Venter, Dr Carolynne Joone, <Person not found>, Dr Sarah-Jane Wilson, <Person not found>, Dr Richard Burchell, Dr Dem de Tonnerre, Dr David Blignaut.
Workload expectations:

The student workload for this 12 credit point subject is approximately 520 hours.

  • 180 hours lectures
  • 60 hours tutorials
  • 120 hours practicals
  • assessment and self-directed study
Assessment: end of semester exam (65%); on-course assessment (35%).
Special Assessment Requirements: ALL of the practicals, tutorials, guest lectures, workshops, field trips, and animal handling sessions are compulsory. Students must participate in and complete any required assessment in 100% of the tutorials, workshops, field trips and animal handling sessions and practical classes.

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.