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DRPS : Course Catalogue : Royal (Dick) School of Veterinary Studies : Veterinary Sciences

Postgraduate Course: Lamb Growth (VESC11209)

Course Outline
SchoolRoyal (Dick) School of Veterinary Studies CollegeCollege of Medicine and Veterinary Medicine
Credit level (Normal year taken)SCQF Level 11 (Postgraduate)
Course typeOnline Distance Learning AvailabilityNot available to visiting students
SCQF Credits10 ECTS Credits5
SummaryThis course aims to promote development of a holistic approach to investigate ill thrift in lambs and thus improve lamb health and production in sheep enterprises.
Course description The objective of this course is to promote a scientific, evidence based approach to the management of sheep flocks and the diagnosis and treatment of the diseases of sheep, and to help candidates develop both practical and theoretical skills in the field. The student will be able to evaluate their own standards of practice and develop strategies for continuous improvement in the future. Furthermore, they will understand the legislation relating to the health, management, and welfare of sheep and food production in the UK in the context of topics covered in the module.

The principle of keeping sheep is to convert forage into a profitable meat product. The profitability of many sheep enterprises is dependent upon efficient production of healthy lambs. Poor nutrition, husbandry or ill health can result in significant deviation from the target growth rates and resultant economic losses can be significant. Additionally, replacement ewes need to achieve sufficient growth rates to start their reproductive lives healthy to achieve longevity within the flock. This course aims to promote development of a holistic approach to investigate ill thrift in lambs and thus improve lamb health and production in sheep enterprises.

Five-week course fully taught online through a mixture of recorded presentations, formative activities and asynchronous discussion. Live non-compulsory sessions may be scheduled depending on student group availability and time zones.

As a guide, students will spend approximately 7 hours each week working through online material, including essential reading with up to 3 hours of online discussion and activity. A further 10 hours may be spent on additional self-study and assignments. It is very difficult to assess time spent in intellectual undertakings and the timings are only intended for guidance.
Entry Requirements (not applicable to Visiting Students)
Pre-requisites Co-requisites
Prohibited Combinations Other requirements None
Course Delivery Information
Academic year 2018/19, Not available to visiting students (SS1) Quota:  None
Course Start Flexible
Timetable Timetable
Learning and Teaching activities (Further Info) Total Hours: 100 ( Online Activities 13, Programme Level Learning and Teaching Hours 2, Directed Learning and Independent Learning Hours 85 )
Assessment (Further Info) Written Exam 0 %, Coursework 100 %, Practical Exam 0 %
Additional Information (Assessment) Assessment will include the following:

Farm health plan of 1500 words each focussing on practice experience 50%

Recorded or live presentation of a topic relevant to the content of the module (10-20 minutes) 50%
Feedback All assignments will be marked and feedback provided within a period of 15 working days following submission (excluding holidays periods whereby the University of closed, e.g. over the Christmas period).

Opportunities for informal feedback arise within the course discussion boards and live sessions as well as through email discussions. Formal feedback and feedforward will be provided only on coursework assignments and on formative activities.
No Exam Information
Learning Outcomes
On completion of this course, the student will be able to:
  1. Develop an evidence based approach to investigate problems with lamb production in the context of flock health planning.
  2. Gather and interpret data when investigating health and production problems in lambs.
  3. Research and critically review methods for diagnosis, treatment and control of diseases associated with lamb production.
  4. Critique evidence to inform interventions when investigating health and production problems in lambs.
  5. Devise integrated and sustainable health plans to improve health and production of lambs.
Reading List
The course reading list will be provided via the University┐s Resource List service and a link will be provided on the Learn course. A maximum of three essential reading items will be given each week with further reading as required. Additional resources will be provided, making full use of university electronic library, Learn, Media Hopper and other online resources. Other support material will be available through external open-access websites.

Additional Information
Graduate Attributes and Skills A. Research and Enquiry
Graduates of the University will be able to create new knowledge and opportunities for learning through the process of research and enquiry. This may be understood in terms of the following:
- be able to identify, define and analyse problems and identify or create processes to solve them
- be able to exercise critical judgment in creating new understanding
- be ready to ask key questions and exercise rational enquiry
- be able to critically assess existing understanding and the limitations of their own knowledge and recognise the need to regularly challenge all knowledge
- search for, evaluate and use information to develop their knowledge and understanding
- have an informed respect for the principles, methods, standards, values and boundaries of their discipline(s) and the capacity to question these
- understand economic, legal, ethical, social, cultural and environmental issues in the use of information

B. Personal and Intellectual Autonomy
Graduates of the University will be able to work independently and sustainably, in a way that is informed by openness, curiosity and a desire to meet new challenges. This may be understood in terms of the following:
┐ be independent learners who take responsibility for their own learning, and are committed to continuous reflection, self-evaluation and self-improvement
┐ be able to make decisions on the basis of rigorous and independent thought, taking into account ethical and professional issues
┐ be able to use collaboration and debate effectively to test, modify and strengthen their own views
┐ be intellectually curious and able to sustain intellectual interest
┐ be able to respond effectively to unfamiliar problems in unfamiliar contexts

C. Communication
Graduates of the University will recognise and value communication as the tool for negotiating and creating new understanding, collaborating with others, and furthering their own learning. This may be understood in terms of the following:
┐ make effective use of oral, written and visual means to critique, negotiate, create and communicate understanding
┐ use communication as a tool for collaborating and relating to others
┐ further their own learning through effective use of the full range of communication approaches
┐ seek and value open feedback to inform genuine self-awareness
┐ recognise the benefits of communicating with those beyond their immediate environments
┐ use effective communication to articulate their skills as identified through self-reflection
D. Personal Effectiveness
Graduates of the University will be able to effect change and be responsive to the situations and environments in which they operate. This may be understood in terms of the following:
┐ appreciate and use talents constructively, demonstrating self-discipline, motivation, adaptability, persistence and professionalism
┐ be able to manage risk while initiating and managing change
┐ be able to flexibly transfer their knowledge, learning, skills and abilities from one context to another
┐ understand social, cultural, global and environmental responsibilities and issues
┐ be able to work effectively with others, capitalising on their different thinking, experience and skills
Keywordsveterinary,clinical practice,sheep,production animal
Course organiserMr Robert Kelly
Course secretaryMs Linda Pollock
Tel: (0131) 650 6149
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