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

Postgraduate Course: Approaches to Gastrointestinal Surgery in Dogs and Cats (VESC11213)

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
SummaryGastrointestinal surgery is one of the key areas for the small animal practitioner covering a range of procedures from routine neutering to emergency management of the abdominal catastrophe.

This course reviews core techniques in elective and emergency GI procedures focusing on abdominal exploration and hollow organ surgery. It will include a range of core techniques and guidance on dealing with more troublesome areas.
Course description This course will provide students with high-quality SCQF level 11 specialised skills in abdominal surgery. It will focus on abdominal exploration and hollow organ surgery, and will include a range of core techniques and guidance on dealing with more troublesome areas.

The course is divided the following sections:

- Approaches to gastrointestinal surgery
- The stomach ¿ core techniques
- The small intestine ¿ core techniques
- Decision making in peritonitis surgery

The course team will highlight troublesome aspects of gastrointestinal surgery, as well as concentrating on sound surgical principles. Students have the opportunity to highlight via the discussion board any techniques or topics that have not been covered that they would like to review in more detail.

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 2021/22, Not available to visiting students (SS1) Quota:  None
Course Start Flexible
Course Start Date 09/08/2021
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) Summative assessment:
-Case report (1000-1500 words) ¿ 60%
-Learning diary (1000 words) ¿ 40%

Formative assessment: two weekly MCQs or one extended question plus discussion board and weekly activities.
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. Demonstrate critical knowledge of the anatomical, physiological and pathological processes involved in specific gastrointestinal surgical diseases, including the relationships between the condition, surgical technique and the overall health status of the patient.
  2. Show thorough familiarity with the clinical presentation of the common gastrointestinal surgical conditions affecting dogs and cats.
  3. Describe the diagnostic processes necessary prior to embarking on a surgical procedure.
  4. Review and constructively criticise current literature on soft tissue surgery, to determine relevance to current practice.
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 Provide details of the Graduate Attributes and Skills provided by the course

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
Keywordsadvanced clinical practice,gastrointestinal surgery,veterinary
Course organiserMiss Catherine Davidson
Course secretaryMs Linda Pollock
Tel: (0131) 650 6149
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