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UNIVERSITY OF EDINBURGH
COLLEGE OF MEDICINE AND VETERINARY MEDICINE
BVM&S CURRICULUM EXECUTIVE
5 February 2008
Curriculum and GEP Review
Brief description of the paper
Seven new course approval documents are provided for members to consider and
approve.
The courses have been agreed within the course teams and at the review committees.
1. The Animal Body (1)
2. The Animal Body (GEP)
3. Animal health welfare and food safety (1)
4. Animal health welfare and food safety (GEP)
5. Professional Skills (1)
6. Professional Skills (2)
7. Professional Skills (GEP)
Action requested
For approval
Resource implications
No implications.
Equality and Diversity
There are no equality and diversity implications.
Originator of the paper
Curriculum and GEP Review Groups
January 2008
Freedom of information
This paper to be included in open business.
b55cb075-4650-4adc-aba0-defe81909c4d.doc
THE ANIMAL BODY 1
Course Code
Course Name THE ANIMAL BODY (1)
'Owning' School Royal (Dick) School of Veterinary Studies
College College of Medicine and Veterinary Medicine
School Acronym VET
Prefix
Normal Year Year 1
Taken
School Acronym
Suffix
Session Course 2008/2009
Operational with
effect from
Credit Points 100
Credit Scheme Scottish Credit and Qualifications Framework
Credit Level 8 - SCQF Level 8
Short This course represents the first year of a two-year Animal Body
Description course. Animal Body (1) consists of two modules:
Module 1: Cell to Animal Structure & Function
Three sections:
1. Animal Body Overview: introduction to the adult animal body plan
with respect to general anatomy, physiology, and basic tissues; neural
and endocrine integration of function; introduction to homeostasis
2. Animal Cell: the molecules of the cell; the management & flow of
genetic information; cellular signalling; physiology of excitable cells;
cell motility & division; embryology, histogenesis & organogenesis
3. Anatomical Structure & Relationships
small animal limb and topographical anatomy incorporating the skin
and derivatives
Module 2: Pathobiology of the Animal Body
basic mechanisms of molecular & cellular pathology, immunology,
inflammation and repair; general biology of pathogens including
bacteria, viruses and parasites. Host response to infection is covered.
The courses will also include introductory clinical methods practical
classes. Lecture material will be reinforced and integrated in
practicals, tutorials and computer-aided learning packages.
Summary of Relating to Module 1 students should be able to:
Intended Explain how the genetic information of the cell is replicated and how
Learning the information is used in the synthesis of proteins;
Outcomes Describe the nature and function of proteins and enzymes;
Integrate detailed knowledge of particular processes to provide a
b55cb075-4650-4adc-aba0-defe81909c4d.doc
unified view of cellular & tissue function;
Understand how the malfunctioning of normal process can cause
cellular pathologies.
Describe the early stages of embryological development, histogenesis
and organogenesis;
Understand the properties of the cell membrane and the mechanisms
relating to membrane receptors and intracellular signalling;
Understand the properties and physiological events in excitable cells
and tissues;
Identify the muscles of animal limbs, knowing their origins, insertions,
actions and nerve supplies;
Classify the joints of the locomotor system and explain the motor and
sensory effects of injury to the nerves of the limbs;
Identify the main structures of the head, neck, thorax, abdomen and
pelvis of the small animal and appreciate their position in relation to
adjacent structures;
Give a general overview of the nervous and hormonal control
mechanisms underlying adult animal body homeostasis.
Relating to Module 2 students should be able to:
Describe and comprehend the important features and mechanisms of
pathological processes and understand how these produce disease
and clinical signs;
Define and use specialist terminology applied to infectious diseases
and their control;
Comprehend the environmental, pathogen and host factors involved
in the transmission, persistence, consequences and control of
infection;
Describe the pathogenic processes at cellular and molecular levels of
viral, bacterial, fungal and parasitic diseases of animals, including
zoonoses;
Correlate causal organisms and mechanisms with resultant
pathological alterations, lesions and clinical disease;
Have competence in the recognition, description and interpretation of
viral, bacterial, fungal and parasitic specimens;
Understand the principles and uses of appropriate diagnostic and
preventative techniques to infectious diseases.
Components of Interim Examination 1 (February): 15% of total for Years 1 & 2
Assessment covers Module 1
Interim Examination 2 (May): 15% of total for Years 1 & 2
covers Module 2
In-course assessment : 10% of total for Years 1 & 2
N.B. Animal Body (2) represents 60% of total marks for Years 1&2
b55cb075-4650-4adc-aba0-defe81909c4d.doc
The Animal Body GEP
Course Name The Animal Body (GEP)
'Owning' School Royal (Dick) School of Veterinary Studies
College College of Medicine and Veterinary Medicine
School Acronym VET
Prefix
Normal Year 1 - Year 1 Graduate Entry Programme
Taken
Session Course 2008/2009
Operational with
effect from
Credit Points 100
Credit Scheme Scottish Credit and Qualifications Framework
Credit Level 8 - SCQF Level 8
Short Description This course focuses on integrated anatomy, physiology and
biochemistry as they relate to the body systems in the normal
animal. Basic pathobiology of the animal body is also covered
including the basic mechanisms of molecular & cellular pathology,
immunology, inflammation and repair; general biology of pathogens
including bacteria, viruses and parasites. Host response to infection
is covered. The course is taught using lectures and clinical cases in
a blended learning format, with keynote lectures plus associated
directed- self learning, small group work, practicals and tutorials to
guide learning and understanding of the normal structure and
function of the animal body. The course will also include introductory
clinical methods practical classes.
Summary of At the end of this course students should be able to:
Intended Learning Demonstrate an understanding of, and be able to discuss, principles
Outcomes of small and large animal topographical anatomy
Demonstrate an understanding of gross and basic microscopic
structure of the body systems
Describe and discuss the physiological principles of homeostasis
Demonstrate an integrated knowledge and understanding of the
anatomical, functional and biochemical aspects of the body systems
Apply basic clinical techniques to the investigation of body system
function.
Describe and comprehend the important features and mechanisms
of pathological processes and understand how these produce
disease and clinical signs;
Define and use specialist terminology applied to infectious diseases
and their control;
Comprehend the environmental, pathogen and host factors involved
in the transmission, persistence, consequences and control of
infection;
Describe the pathogenic processes at cellular and molecular levels
b55cb075-4650-4adc-aba0-defe81909c4d.doc
of viral, bacterial, fungal and parasitic diseases of animals, including
zoonoses;
Correlate causal organisms and mechanisms with resultant
pathological alterations, lesions and clinical disease;
Have competence in the recognition, description and interpretation
of viral, bacterial, fungal and parasitic specimens;
Understand the principles and uses of appropriate diagnostic and
preventative techniques to infectious diseases.
Components of Semester 1: end of semester examination (40%)
Assessment Semester 2: end of semester examination (40%)
In course assessment (20%)
b55cb075-4650-4adc-aba0-defe81909c4d.doc
ANIMAL HEALTH, WELFARE AND FOOD SAFETY 1
Course Code
Course Name ANIMAL HEALTH, WELFARE AND FOOD SAFETY (1)
'Owning' School Royal (Dick) School of Veterinary Studies
College College of Medicine and Veterinary Medicine
School Acronym VET
Prefix
Normal Year Year 1
Taken
School Acronym
Suffix
Session Course 2008/2009
Operational with
effect from
Credit Points 20
Credit Scheme Scottish Credit and Qualifications Framework
Credit Level 8 - SCQF Level 8
Short Description
This course is comprised of lectures on the husbandry and welfare of
farm animals including poultry, horses, cats, and dogs. Practical
sessions on the handling of the species are also included. It includes
the study and control of diseases in populations of humans and animals,
including control of zoonotic infections, food hygiene and state
veterinary medicine. An introduction to evidence based medicine and
the evaluation of data are included in the course.
Summary of
Intended Learning Students should understand the basic principles of husbandry of and be
Outcomes able to safely handle farm animals, poultry, horses, cats and dogs.
They should have a basic understanding of the livestock industry and
pet ownership. They should be able to recognize the common breeds of
these animals. Further, they should be able to understand the basic
facts of veterinary public health issues, state veterinary medicine,
epidemiology and statistics.
Components of
Assessment Degree examination
A comprehensive written degree examination will be given in the second
semester.
The examination will consist of multiple choice questions and written
questions.
b55cb075-4650-4adc-aba0-defe81909c4d.doc
ANIMAL HEALTH, WELFARE AND FOOD SAFETY GEP
Course Code
Course Name ANIMAL HEALTH, WELFARE AND FOOD SAFETY (GEP)
'Owning' School Royal (Dick) School of Veterinary Studies
College College of Medicine and Veterinary Medicine
School Acronym VET
Prefix
Normal Year Year 1
Taken
School Acronym
Suffix
Session Course 2008/2009
Operational with
effect from
Credit Points 20
Credit Scheme Scottish Credit and Qualifications Framework
Credit Level 8 - SCQF Level 8
Short Description
This course is comprised of lectures on the husbandry and welfare of
farm animals including poultry, horses, cats, and dogs. Core aspects of
animal nutrition are also covered. Practical sessions on the handling of
the species are also included. It includes the study and control of
diseases in populations of humans and animals, including control of
zoonotic infections, food hygiene and state veterinary medicine. An
introduction to evidence based medicine and the evaluation of data are
included in the course.
Summary of
Intended Learning Students should understand the basic principles of husbandry of and be
Outcomes able to safely handle farm animals, poultry, horses, cats and dogs.
They should have a basic understanding of the livestock industry and
pet ownership. They should be able to recognize the common breeds of
these animals. Further, they should be able to understand the basic
facts of veterinary public health issues, state veterinary medicine,
epidemiology and statistics.
Components of Degree examination (85%)
Assessment A comprehensive written degree examination will be given in the second
semester. The examination will consist of multiple choice questions and
written questions.
Practical examination (5%)
Students will be formally assessed in terms of their ability to handle
animals and of their practical knowledge of animal husbandry in 5
species groups. A pass must be achieved in all 5 sections
In course assessment (10%)
The in course assessment will consist of an EMS Critical Analysis
report.
b55cb075-4650-4adc-aba0-defe81909c4d.doc
Professional Studies 1
Course Code
Course Name Professional studies 1
'Owning' School Royal (Dick) School of Veterinary Studies
College College of Medicine and Veterinary Medicine
School Acronym VET
Prefix
Normal Year Taken Year 1
School Acronym
Suffix
Session Course 2008/2009
Operational with
effect from
Credit Points 0
Credit Scheme Scottish Credit and Qualifications Framework
Credit Level -
Short Description Introduction to Professional Studies – the course is the first of progressive
courses in each year of the BVM&S degree programme. The first year course will
cover what is expected of a professional, introduce self-appraisal and recording
progress, to be continued in future years. The emphasis will be on establishing
an understanding of basic professional attributes and behaviour, with a focus on
self-appraisal, group working and study skills. Linkages will be made with other
courses where aspects of professionalism are highlighted.
Summary of Intended Be aware of career paths and roles in the veterinary profession
Learning Outcomes Accept the personal attributes and behaviours required of a professional
Engage in reflective activity in terms of self-appraisal
Recognise the importance of good communication skills
Recognise factors affecting group relationships
Recognise sources of stress and methods for mitigating it.
Communicate effectively within a small group
Develop effective time management, independent learning and study skills.
Demonstrate competence in Information Technology
Debate current veterinary issues in society
Components of Portfolio submission, attendance requirements.
Assessment Pass/Fail
b55cb075-4650-4adc-aba0-defe81909c4d.doc
Professional Studies 2
Course Code
Course Name Professional studies 2
'Owning' School Royal (Dick) School of Veterinary Studies
College College of Medicine and Veterinary Medicine
School Acronym VET
Prefix
Normal Year Taken Year 2
School Acronym
Suffix
Session Course 2008/2009
Operational with
effect from
Credit Points 0
Credit Scheme Scottish Credit and Qualifications Framework
Credit Level -
Short Description This course develops the theme of personal and interpersonal skills and
communication skills, with an emphasis on inter-personal skills,
Linkages will be made with other courses where aspects of professionalism are
highlighted
Summary of Intended Recognise factors influencing the human-animal bond
Learning Outcomes Develop basic communication skills appropriate for varying audiences
Demonstrate ability to maintain and organise records and maintain self -
appraisal
Components of Portfolio submission, attendance requirements. Pass/Fail
Assessment
b55cb075-4650-4adc-aba0-defe81909c4d.doc
Professional Skills GEP
Course Code
Course Name Professional Studies (GEP)
'Owning' School Royal (Dick) School of Veterinary Studies
College College of Medicine and Veterinary Medicine
School Acronym VET
Prefix
Normal Year 1 - Year 1 Graduate Entry Programme
Taken
School Acronym
Suffix
Session Course 2008/2009
Operational with
effect from
Credit Points 0
Credit Scheme Scottish Credit and Qualifications Framework
Credit Level -
Short Description This course will cover the topics:
Introduction to communication skills
Introduction to Personal and Professional Development Planning
Effective team work
The course is taught through practical work supported by keynote
lectures and self-directed learning.
Summary of At the end of the course, the student should be able to:
Intended Learning Be aware of career paths and roles in the veterinary profession
Outcomes Accept the personal attributes and behaviours required of a professional
Engage in reflective activity in terms of self-appraisal
Recognise sources of stress and methods for mitigating it.
Develop basic communication skills appropriate for varying audiences
Appreciate factors affecting group relationships
Communicate effectively within a small group
Appreciate factors influencing the human-animal bond
Components of Portfolio submission, attendance requirements.
Assessment Pass/Fail
