senate board of undergraduate studies

UNIVERSITY OF GUELPH SENATE

BOARD OF UNDERGRADUATE STUDIES

AGENDA

12.1.0 CALL TO ORDER

12.2.0 APPROVAL OF AGENDA

12.3.0 APPROVAL OF THE MINUTES OF THE MEETING HELD March 5, 1997 (attached)

3.1 Business Arising (a) Update on the Inclusion of Scholarships on the Official Transcript (oral report)

12.4.0 UNFINISHED BUSINESS

4.1 Report on Grading (attached to the previous agenda)

12.5.0 NEW BUSINESS

5.1 EAC Report: Associate Diplomas in Food Nutrition Management and Veterinary Technology (the summary document is attached. The full package of the proposal [190 pages] which has been reviewed in detailed by EAC is in the Senate Office for anyone wishing a copy).

12.6.0 ADJOURNMENT

Distribution: / Mordecai Rozanski Jill McCutcheon! Alastair Summedey Isobel Donaldson Virginia Gray J j 1'-nn Wilson J Norman Gibbins /Tim Sauer J ! Bob McCrindleJ Carole Stewart/ cc List: B. Pettigrew A. Goody R. McLaughlin

S. Webster D. Knight L. Otten

Gordon Lovell Robert Sancton / Nancy Robinson Fred Evers

J. L. Campbell A.H. Meek M. Moss

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Laurie Halfpenny Andre Auger ,,J ~

Ellen Goddard ~'{' ,-+ ' Michael Nightingale.:;"v ,).../ '

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C. Crenna~v _ ~ 1\ /\ (If"\. A. Delyzerf\, ) 1 Jl .

R. Sheath

Submission to the Board of Undergraduate Studies and the Senate of the University of Guelph

Request to Offer Associate Diplomas In:

Offered at:

Alfred College Kemptville College Ridgetown College

• Food and Nutrition Management

• Veterinary Technology

commencing September, 1998

University of Guelph, February 1997

February 17, 1997

UNIVERSITY gpGUELPH

ONTARIO AGRICULTURAL COLLEGE Office of the Dean

Memo to: Board of Undergraduate Studies

In September 1996, Senate approved the existing Diploma programs at the OMAFRA Colleges in Veterinary Technology and Food and Nutrition Management for 1997-98. (See Chapter 8 p.36 existing Program in Food and Nutrition Management, and Chapter 9 pAS existing program in Veterinary Technology).

The faculty have now developed the new curriculum and course offerings to commence in 1998-99 for these diplomas. I enclose the schedule of studies and new course outlines and request that they be considered for offering commencing in 1998-99. Resources are currently in place to support the new curriculium.

In the document approved by Senate in September 1996, reference was made to Diploma· program governance, enrolment data, grading and continuation of study, library and computer resources and administrative structure: These new programs will function as described in the earlier document now in place for the programs in Agriculture, Horticulture and Equine Studies commencing in 1997-98.

I also include the enrolment and projected enrolment data for the new programs.

We look forward to the prospect of developing transfer arrangements with FACS and OVC with appropriate individuals in the University over the next year or so.

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Enclosures

ref: feb12Jtr

~~?~S--;;::::S .. -David Beattie Director Designate Agrifood Education Programs

GUELPH' ONTARIO. CANADA· N1G2W1 • (519)824-4120 • FAX(519)766-1423 or (519)824-0813

INDEX

Senate Submission, September 1996 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 1

Enrolment Data/Programs Offered . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 2

Admission Requirements .............................................. 4

Course Weighting, Course Outlines, Library Assessment ......................... 5

Food and Nutrition Management - New Curriculum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 6 - Schedule of Studies ....................................... 7-9

Veterinary Technology - Mission Statement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 - Selection of Candidates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 - Schedule of Studies ........................................ 12

Food and Nutrition Management Course List and Descriptions . . . . . . . . . . . . . . . . . .. 13-89

Veterinary Technology Course List and Descriptions ......................... 90-184

Appendix I ................................................... 185-190

To:

From:

UNIVERSITY g/GUELPH

R. McLaughlin, Dean, O.A.C.

Brenda Whiteside, Secretary of Senate

Date: September 13, 1996

Subject:

SEP i 7 '996

Extension: 6758

This is to confinn that the Senate, at its meeting of September 10, 1996, approved the establishment of the Associate Diploma Programs in Agriculture, Equine Studies, and Horticulture, including the corresponding Schedule of Studies and common admission requirements. It also approved, in principle, the Diploma Programs in Food & Nutrition Management, and Veterinary Technology on the understanding that the details of the Schedules of Studies for these programs will be submitted to the Board of Undergraduate Studies no later than April, 1997. It also accepted the implementation date of Fall, 1997 with a phase in for students admitted in the Fall of 1996.

The Senate also supported the recommendation that all of the diploma programs adhere to the University of Guelph policies and procedures.

Given that this partnership is a new initiative forthe University of Guelph, and that students from both the Colleges and the University will need to be actively involved in the evolution of the curriculum, the Senate recommended that the Diploma Program Committee, for the first five year~report to the Board of Undergraduate Studies on an annual basis on progress with curriculum revisions and any implementation or policy issues arising out of the transition. The Board will report to Senate on these matters.

May I, on behalf of the Senate, extend my congratulations to all the faculty and staff at all of the institutions, for their hard work over the Spring semester.

Immw cc: M. Jenkinson

W. Cole C. Tracey 1. Sarault

I

Table 1 NUMBER OF GRADUATES 1991 - 1995

OMAFRA Diploma Program in Agriculture. Food Service and Veterinary Technology

Alfred Kemptville Ridgetown

Agr. F.S. Agr. F.S. Agr. Vet. Tech

1995 36 8 53 26 71 31

1994 19 6 34 20 58 28*

1993 17 6 28 26 40 34*

1992 11 6 21 29 61 26*

1991 8 4 45 18 37 28*

Total 91 30 181 109 267 147

'lotes: Agr. includes Business, Horticulture and Agriculture at all colleges; * Vet. Tech. students graduated from Centralia College prior to 1995

Table 2

Alfred

STUDENT ENROLMENT 1m -1995

OMAFRA Diploma Programs in Agriculture, Horticulture, Food Service and Veterinary Technology

Kemptville Ridgetown UofG

U of Guelph

Agr.

143

126

152

82

111

614

Agr Agr Hort Agr Hort Vet. Agr. Hort. . F.S • . . F.S. . . T.

1995 78 28 158 62 60 136 40 63 212 168

1994 83 27 173 54 63 140 38 69 198 192

1993 95 26 76 51 74 136 52 66* 178 199 .. . 1992 101 17 55 43 84 110 42 75* 180 198

Notes: includes full time and part time students * at Centralia College; program moved to Ridgetown in 1994

TABLE 3 PROPOSED DIPLOMA PROGRAMS AND COLLEGE LOCATIONS

Alfred Guelph Kemptville Ridgetown

Diploma in Agriculture

• Animal Production, Business X X X X and Field Crops

• Fruit and Vegetable X X Production

• International Development X

• Degree Transfer X

Diploma in Equine Studies ·X

Diploma in Food and Nutrition Management X X

Diploma in Horticulture X X· X X

Diploma in Veterinary X Technology

Table 4 PROJECTED ENROLMENT - FIRST YEAR STUDENTS - SEPTEMBER 1997

NUMBER OF STIJDENTS AT EACH LOCATION

PROGRAM Alfred Guelph Kemptville Ridgetown Total

Agriculture 40 120 50 100 310

Equine Studies 60 60

Food and 25 40 65 Nutrition Mgt.

Horticulture 10 100 40 35 185 .

Vet. Technology 38 38

Total 75 220 190 173 658

Admission Requirements

Food and Nutrition Management

Ontario Secondary School Diploma (minimum 60% average required in final year) Preference is given to applicants who have Grade 12 Mathematics and Biology and/or Chemistry.

Mature Students: Applicants who do not possess the published minimum requirements for admission may be considered for admission to a diploma program, if, prior to their proposed date of enrolment, they will have attained the age of 19 years and will have been out of secondary school for at least one year.

Background Information: Students who do not meet the foregoing requirement may be considered for admission on the basis of background information including relevant work experience, practical knowledge, special skills and/or abilities, etc. Such information must be submitted in writing and will be considered together with the applicant's academic record.

Veterinary Technology

Ontario Secondary School Diploma Grade 12 English/EAE English with a minimum grade of 65% Grade 12 Mat 4A Mathematics with a minimum grade of 65% Grade 11 or 12 SB13A1SB14A Biology with a minimum grade of 65% Grade 11 of 12 SCH3A1SCH4A Chemistry with a minimum grade of 65% Applicants must have completed a minimum of 40 hours work experience with a practicing veterinarian.

Note: This program attracts in excess of 500 applicants annually for the 40 pOSitions available. An extensive background information and interview process is in place and is included in the Appendix to this submission (p.p. 184-190).

4

Course Weighting:

The course weighting (0.25/0.5010.75) process currently being implemented at Guelph is of interest to the Diploma Program Committee. We expect to review all courses associated with the five Diploma Programs in the coming year and identify those courses that might be revised from the 0.5 norm. There are a number of courses, particularly in this submission, that are logical candidates for review. It would be inappropriate to consider course weighting at this time as facultylstaffat the four colleges are collaboratirg on developing detailed course outlines.This activity should be completed before the questions of course weighting is considered.

Course Outlines and Library Assessment:

In some courses in this submission, the course outline is a brief summary; in other courses, a more detailed outline is provided. Preparation of these outlines has engaged facultylstaffat Ridgetown, Kemptville and Alfred in an initial consideration of the learning objectives. As staff work together in developing the curriculum, more detailed course outlines will result.

The Library assessment conducted last summer is included in the initial material submitted to Senate in September, 1996.

, /

Associate Diploma in Food and Nutrition Management

New Curriculum

This program provides a practical, skills oriented approach to management systems used in the health care and commercial institutions and food service affords its students an opportunity to improve their business and managerial skills. Food and Nutrition Management diploma students integrate practical experience in food service management with the technical and scientific information that is required to successfully operate modern food services. Business management, computer skills and problem solving activities provide students with the abilities they require as self employed managers of commercial enterprises, as well as technical employees in the health care field.

The Food and Nutrition Management program will be offered at Alfred College in the French language and at Kemptville College in the English language. The new program will be submitted for accreditation to the Canadian Society of Nutrition Management, a process that is based on professional competencies and will meet all other requirements set by the Society. The program includes core course requirements for the diploma supplemented with elective courses. (See page 36 of September 1996 submission).

Schedule of Studies

Fall Semester 1

30-100 30-105 30-110 30-115 30-120

* 04-161

* 04-260

Winter Semester 2

30-200 30-210 30-220 04-211 04-161

04-260

Food Theory Food Preparation Human Physiology Food Service Mathematics Sanitation and Safety Computer Applications or Communication Skills

Human Nutrition Psychology Food Service Design and Equipment (K - semester 2; A - semester 3) Business Accounting Computer Applications or Communication Skills 1 or 2 electives

Note: 30-220 will be scheduled in semester two at KemptvilieColiege and in semester three at Alfred. This will change the number of elective opportunities in these semesters.

* Students may be exempted in 04-161 and/or 260 based on successful completion of challenge examination(s). Each exempted course must be replaced with aree elective or en Independent Study course. Students who have an OAC credit in English, or in French at Alfred, at the OAC level, will be granted an exemption in 04-260.

In order to accommodate faculty and/or physical resource a~ailable 04-161md 04-260 may be scheduled both F and W at these locations.

7

Fall Semester 3

*

30-300 30-310 30-330

30-430 30-331 04-460

Clinical nutrition I Marketing Menu Management (K) or Quantity Food Preparation and Service (K) Menu Management (A) Human Resources Management 1 or 2 electives

Winter Semester 4

*

30-400 30-410 30-420 30-330

30-430 30-431

Clinical Nutrition 11 Financial Control in Food Service Management Case Studies Menu Management (K) Or Quantity Food Preparation and Service (K) Quantity Food Preparation and Service (A) 1 elective

to be completed following the regular semester:

30-405 Field Placement

Due to the differences in the food service facilities as well as the food service contracts already agreed upon at each location, the delivery mechanisms of the Menu Management and Quantity Food Preparation and Service courses will vary between Alfred and Kemptville college. The combined content of these courses are identical and fulfil the competencies established for these subjects matters by the Canadian Society of Nutrition Management. Courses 30-330 and 30-430 offered at Kemptville College are equivalent to 30-331 and 30-431 offered at Alfred College.

Elective Courses.

The program is comprised of 20 required courses and four free electives. Students may, if they wish, take any elective course offered on campus providing they have the appropriate prerequisites. Students are encouraged to take elective courses that meet their educational and occupational objectives, in consultation with their faculty advisor.

Elective courses, which will provide students with knowledge and skills pertinent to the food industry, are listed below. Students may elect to take other elective courses of interest including those offered in the agriculture, horticulture and equine programs. Offerings may vary depending on enrolment, semester and location.

30-240 30-241 30-242 30-243 30-244 30-340 30-341

Promotion of Healthy Choices (A only) Food Presentation and Display Techniques (K only) Cultural Food Practices Microbiology (K only) Sensory Evaluation (K only) Culinary Cooking and Wines (A only) Selected Topics in Nutrition (K only)

The following courses were approved by Senate in September 1996 as part of the Diploma in Agriculture Program.

04-313 04-314 04-360 04-464

Sales and Sales Management Creating Your Business (A only) Food Systems Leadership Skills Development

Distance Education (University of Guelph)

42-201 42-240

Principles of Food Science - No prerequisites Food Chemistry- Prerequisites: OAC Chemistry, U ofG 19-104, U ofG 65-100 or equivalents.

Those courses may be electives in third or fourth semester. It is the student's responsibility to ensure that he/she has the necessary prerequisites.

9

Associate Diploma in Veterinary Technology Mission Statement

"To provide quality, skills-based diploma and continuing education in the field of veterinary technology,

encompassing companion, food and research animals and emphasizing competence, professionalism

and suitability for employment. "

The main emphasis of this program is to train people interested in a career with animals:

• to become veterinary technicians and • to assist veterinarians in private practice. Veterinary technicians also find employment with industries, governments, researb

institutions, hospitals and universities that are directly or indirectly involved in animal health.

A secondary objective of this program is to familiarize the student with the many lawful uses of animals in society, including research, food and sports.

The first year of the two-year program is devoted to a study of basic information, such as anatomy, physiology, biochemistry and microbiology.

In the final year, emphasis is on the applied subjects, including animal nursing, surgical assistance, radiography, dentistry and parasitology.

Food animals and laboratory animals - as well as companion and sport animals -are identified as necessary topics of the curriculum. The course in practice orientation provides students with practical experience in co-operation with practising veterinarians and agricultural specialists in the surrounding area.

Senior students are expected to participate in a four-week externship, off-campus. Students must NOT select a clinic they have worked at previously.

Veterinary Technology at Ridgetown College has received full accreditation by the Canadian Veterinary Medical Association (effective March 1993) and is awaiting final certification by the C.v.M.A.. executive for an extension to the year 2000.

Applicants for admission into the program must hold an Ontario Secondary School Graduation Diploma or its equivalent. All applicants MUST have completed work experience with a practising veterinarian before full acceptance is granted.

Candidates who meet the admission requirements will be invited to the college for standardized entrance testing in mathematics and English comprehension.

10

Associate Diploma in Veterinary Technology

Selection of Candidates

Each year, the program receives a large number of applications from high school graduates seeking admission to the Veterinary Technology program. Because of the popularity of the program and the limited number number of spaces available (40), it is necessary to institute a method of candidate selection.

Requirements

Applicants must have obtained their secondary school graduation diploma (Ontario Secondary School Diploma).

Grade 12 level applicants must meet the following academic qualifications:

Chemistry, Biology, Mathematics and English at the advanced level with a 65% average or higher in each subject.

Two other subjects (applicant's choice) with a 65% average or higher in each subject.

In addition to meeting the minimum academic standard, applicants must obtain the necessary , work experience prior to August 31 of the year of admission. Specifically, this means the applicant must

,lave worked with a practising veterinarian to become familiar with veterinary technology as it applies to animals. An example of work experience would include voluntary assistance in a veterinary practice for minimum period of 40 hours (observing, assisting and cleaning). This experience should be supported by the completed work experience form from the practising veterinarian.

Recommendations and notes:

For those applicants with O.A.C. standing or equivalent, the following O.A.C. subjects and standards are preferred: Chemistry, Biology, Mathematics, English with a 60% or higher average, plus two other subjects (applicant's choice).

Application deadline:

The application form must be received at the Ontario Colleges Application Service (O.C.A.S.) by March 1 of the year of admission.

I I

Schedule of Studies

... .:<'all Semester 1

97-100 97-101 97-102 97-103 97-104 97-105

Winter Semester 2

97-200 97-201 97-202 97-203 97-204 97-205

Fall Semester 3

97-300 97-301 97-302 97-303 97-304 97-305

Winter Semester 4

97-400 97-401 97-402 97-403 97-404 97-405

Associate Diploma in Veterinary Technology

Livestock Production and Management Anatomy and Physiology I Microbiology Biochemistry and Genetics Medical Exercises I Chemistry

Companion Animal Management Anatomy and Physiology II Haematology Communications Medical Exercises II Urinalysis

Laboratory Animal Science Animal Nursing I Diagnostic Techniques I Radiography I Pharmacology Surgical and Anaesthetic Principles I

Dentistry Animal Nursing II Diagnostic Techniques II Radiography II Hospital Management Surgical and Anaesthetic Principles II

All courses above in all semesters are compulsory. No elective courses are offered in this program.

COMPOSITE COURSE LIST

FOOD AND NUTRITION MANAGEMENT

Course Title Semester Hours First Req. or number offered A K Elective

30-100 Food Theory F 4-0 F 98 X X R

30-105 Food Preparation F 0-6 F 98 X X R

30-110 Human Physiology F 4-0 F 98 X X R

30-115 Food Service Math F 3-2 F 98 X X R

30-120 Sanitation and F 5-0 F 98 X X R Safety

30-200 Human Nutrition W 6-0 W 99 X X R

30-210 Psychology W 4-0 W 99 X X R

30-220 Food Service F, W 3-1 W 99 X R Design and Equip. F 99 X

30-240 Promotion of W 1-3 W 99 X E Healthy Choices

.:S0-241 Food Presentation F, W 1-3 W 99 X E and Display Tech.

30-242 Cultural Food F or W 1-3 W 99 X X E Practices W F/W

30-243 Microbiology W 2-2 W 99 X E

30-244 Sensory Evaluation W 2-2 W 99 X E

30-300 Clinical Nutr. I F 3-2 F 99 X X R

30-310 Marketing F 4-0 F 99 X X R

30-330 Menu Management F, W 2-5 F 99 X R

30-331 Menu Management F 2-3 F 99 X R

30-340 Culinary Cooking F, W 1-3 W 99 X E and Wines

30-341 Selected Topics in F 2-2 F 99 X E Nutrition

'0-400 Clinical Nutr. II W 3-2 , W 00 X X R

I( 30-405 Field Placement W 200 h W 00 X X R

13

h.

Financial Control W 3-3 W 00 X X R -,0-410 in Food Service

30-420 Management Case W 4-0 W 00 X X R

Studies

30-430 Quantity Foods F, W 3-5 F 99 X R

Prep. and Service

30-431 Quantity Foods W 2-8 W 00 X R

Prep. and Service

COURSE ADDITION INFORMATION

Course Number Course Title Semester Credit Weight 30-100 Food Theory Offering 0.5

Location Fall Lecture & Lab Hours A K

( 4 - 0 )

Calendar Description: This course is an introduction to the science of food. The students will study the chemical and physical properties of foods and the principles of food selection, storage and preparation. The preservation of nutrients, colour, texture and flavour will be addressed.

Department Responsible for Course (if applicable): Diploma Program Committee

Indicate if applicable: Offered through distance education only - No Also offered through distance education format - No

Scheduling Instructions (annually or alternate years): Annually

Prerequisite(s): None

Corequisite(s): Concurrent Course(s): Exclusion(s):

FOOD THEORY

I. 1. Responsibility - Diploma Program Director

2. Course Objectives

a) To understand how physical and chemical properties of food are affected by food preparation and production.

b) To understand and use basic food preparation techniques and know their application in various food production systems.

c) To interpret recipe terminology correctly.

15

3. Relevance to Learning Objectives

The historical development of food practices is discussed in relation to food preparation today. Independence of thought is fostered through assigned readings.

4. Method of Presentation

Four hours per week.

Lectures will consist of formal presentation and discussion. Field trips will complement lecture topics. Videos will be used to reinforce lecture topics. Assignments will be used as reviews of concepts presented.

5. Evaluation

Assignments Quizzes and Tests Final Exam

6. Reason for Course Offering

Core course

7. Resource Needs

1 lecturer

II. Replacement Course

None - New program

ill. Library Assessment

To be completed on a program basis

IV. Calendar Description

25% 45% 30%

This course is an introduction to the science of food. The students will study the chemical and physical properties of foods and the principles of food selection, storage and preparation. The preservation of nutrients, colour, texture and flavour will be addressed.

V. Course Outline

• Sources of heat and its effect on the preparation of foods.

• The chemistry of water and its functions in foods.

• Classification ,composition and grading of vegetables, salad greens, herbs. and fruits. The effect of food preparation on texture, colour, flavour and nutrients. Composition changes during ripening, enzymatic browning, cooking, drying, freezing.

• Sources, structure and function of food lipids. Hydrogenation and emulsions, their uses in food preparation. Effect of heat and oxygen on lipids.

• Classification of carbohydrates. Crystallization, Maillard reaction, caramelization.

• The effects of heat, acids, sugar and agitation on starch products. Uses of dextrinization, gelatinization. lumping, syneresis and gelation in food preparation. Cooking techniques for starches, cereals, rice and pasta.

• Composition of proteins. Types and function of proteins in foods. Wheat, milk, gelatine and meat proteins.

• Structure, composition, and the effect of age on eggs. Grading, storing, and the use of eggs in food preparation ie. coagulation, gelling, leavening.

• Milk and milk products: composition, processing, storage, and the effects of heat, acids, enzymes and microorganisms.

• Meat, poultry, fish and seafood: composition, grading, storage and the effects of cooking.

• Function of the ingredients in flour mixtures; methods of combining ingredients and evaluation criteria for baked products.

• Vegetable proteins ( tofu, legumes) : composition, storage, preparation.

17


Course Number Course Title Semester Credit Weight 30-105 Food Preparation Offering 0.5


( 0 - 6 )

Calendar Description: Through food laboratory work and demonstrations, students practice food selection, storage, preparation and evaluation. The students will develop the ability to recognize and produce quality food items.






FOOD PREPARATION



a). To understand how physical and chemical properties of food are affected by food preparation and production.

b) To demonstrate basic food preparation techniques with respect to preservation of nutrients, colour, texture, and flavour of foods.

c) To develop an awareness of product standards applied to the evaluation of foods and their use in quality control of food production.

d) To demonstrate the ability to use appropriate kitchen equipment.


This course develops the ability to comprehend written technical information and translate that information into appropriate action to produce an acceptable product. Aesthetic maturity is developed as students are encouraged to present their products with flair.


LablDemonstrationiVideos/Guest speakers.

During the demonstrationlvideos students will acquire knowledge of food preparation techniques and concepts. During the lab time, the students will implement these concepts and techniques.

5. Evaluation

Lab/written tests Assignments Lab mark Final Exam


Core course

7. Resource Needs

1 lecturer and technical assistance.


None - New program

m. Library Assessment

To be completed on a program basis.


25% 20% 15% 40%

Through food laboratory work and demonstratiqns, students practice food selection, storage, preparation and evaluation. The students will develop the ability to recognize and produce quality food items.

v. Course Outline

• Applications of heat and its effect on the preparation of foods.

• Technique and procedures for product evaluation of foods.

• Preparation techniques used to maintain appearance, texture, flavour, and nutrient content in vegetables and fruit; identification of vegetables, salad greens, fruits and herbs.

• Preparation techniques used in making salad dressings and.other lipids emulsions.

• Principles of soups and sauces.

• Preparation of starch thickened products, hot cereals, rice, and pastas. Identification of different varieties of pasta, rice, cereal and starch.

• The function of eggs in food preparation( ie. emulsifiers and the formation of egg white foams).

• Special techniques used in cooking with cheese and other dairy foods as well as using milk as a base beverage; sampling assorted dairy products.

• Selection and preparation of meats, fish and seafood, poultry.

• The selection and preparation techniques of vegetable protein foods, ie. legumes and tofu.

• The preparation arid evaluation of a variety of bakery products.

• The use and maintenance of appropriate kitchen equipment.


Course Number Course Title Semester Credit Weight 30-110 Human Physiology Offering 0.5


(4-0)

Calendar Description: Students gain a basic understanding of the structure, composition, and function of the human body in relation to health and nutrition status. Topics discussed are; cells and major organ systems including the gastrointestinal, cardiovascular, respiratory, urinary and endocrine systems.






HUMAN PHYSIOLOGY

I. 1. R~sponsibility - Diploma Program Director


a) To provide a basic understanding of the structure, composition, and function of the human body.

b) Understand the normal functional relationships between various body cells, organs, and systems.

c) To appreciate and explain the importance of homeostasis and how body systems interact to maintain homeostasis.


This course will help develop advanced literacy, independence of thought and the love of learning. As a foundation for other nutrition courses, this will add to breath and depth of understanding.

,-- ~/


Lectures: 4 hours per week

Lecture style will encourage involvement through effective questioning, short exerCises, models/demonstrations, and hands-on displays.

5. Evaluation

Assignments 25% Tests 50% Final Exam 25%


Core course.

7. Resource Needs

1 lecturer

ll. Replacement Course

None - New program

Ill. Library Assessment



Students gain a basic understanding of the structure, composition, and function of the human body in relation to health and nutrition status. Topics discussed cover; cells and major organs system including the gastrointestinal, cardiovascular, respiratory :urinary and endocrine systems.

V. Course Outline

- General introduction of the human body

- Cells and Tissues

- The Immune & Lymph Systems

- The Skeletal and the Muscular Systems

- The Gastrointestinal System

- Blood

- The Cardiovascular System

- The Respiratory System

- The Urinary System

- The Nervous System

- The Endocrine system

'.


Course Number Course Title Semester Credit Weight 30-115 Food Service Mathematics Offering 0.5


( 3 - 2 )

Calendar Description: An introduction to procedures to convert and cost a recipe using metric and imperial measure. Application of basic manual and computer procedures to food cost control, including food purchasing, inventory content and production control.


Indicate if applicable: Offered through distance education only - No Also offered through distance education format -No



Corequisite(s ): Concurrent Course(s): Exclusion(s):

FOOD SERVICE MA THEMA TICS



a) To be able to follow procedures to convert, standardize and cost a recipe.

b) To apply a working knowledge of current measurement systems Standard International (SI) metric and imperial to recipe conversion.

c) To describe and apply basic procedures to perform food cost control and to forecast production.

d) To understand and use a computer program for food cost control.


This courses addresses the problem-solving process by enforcing an accuracy and precision of procedure and thought that is valuable to all educated persons. By applying knowledge of food cost control concepts to the identification and solution of problem students are using their depth and breadth of understanding to recognize the implications of the information at hand and to put it into a broader context.


Three hour lectures per week. One 2 hour lab per week.

Lecture will consist of formal presentation and discussion. Labs will involve t.a. assisted time to work on assignments manually and by computer.

5. Evaluation

Assignments 30% Quizzes & Tests 40% Final Exam 30%


Core course

7. Resource Needs

1 lecturer

U. Replacement Course

None - New program

ill. Library Assessment



An introduction to procedures to convert and cost a recipe using metric and imperial measure. Application of basic manual and computer procedures to food cost control, including food purchasing, inventory content and production control.

v. Course Outline

• Basic operations with decimals, percentages, proportions and ratios and solving word problems.

• Weights and measures: - the Imperial system - the Metric system.

• Food Preparation math: - Portion Control - Converting and Yielding Recipes - Production and Baking Formulas.

• Production Control Systems: - Recipe and Food Costing - Types of Cost including Cost per Meal Days

• Food Cost Control System - Purchasing - Receiving - Storage Inventory


Course Number Course Title Semester Credit Weight 30-120 Sanitation and Safety Offering 0.5

Location Fall Lecture & Lab Hours A K ( 5 - 0 )

Calendar Description: The importance of food microorganisms, sanitation and safety practices for the food industry are covered. Topics includes: The Sanitation Code, Public Health Act, Occupational Health and Safety Act, WHMlS legislation and Workers Compensation Act. Safe food handling practices, infection control, HACCP, kitchen safety, fire safety, accident investigation and workplace inspection are presented.


Indicate if a_pplicable: Offered through distance education only - No Also offered through distance education format -No




SANITATION AND SAFETY



a) To understand the role of the food service supervisor as part of the health care team.

b) To describe the roles oflnfection Control Team members and Health and Safety Committee members in an institutional and food service setting.

c) To describe government regulations (Federal, Provincial and Municipal), codes and programs relating to sanitation and safety and se9urity.

d) Describe procedures for maintaining and monitoring standards for environmental safety and security and sanitation in an institutional and food service setting.

e) Describe conditions which pose a threat to environmental safety or sanitation and methods to reduce/eliminate the threat.

~ / ';,


The government regulations studied in this course give the student a sense of historical perspective and of the continuity of change over time. By the application of the subject matter the student acquires an understanding of some forms of inquiry.


5 hours of lecture per week.

Lectures will consist of formal presentation and discussion. Videos, guest lecturers and field trips will complement and reinforce lecture topics. Students will have a number of major assignments including a HACCP assignment and an Infection Control assignment that will require application of lecture material.

5. Evaluation

Assignments 25% Quizzes & Tests 45% Final Exam 30%


Core course

7. Resource Needs

1 lecturer and technical assistance


None- New program


IV.


Calendar Description

The importance of food microorganisms, sanitation and safety practices for the food industry are covered. Topics includes: The Sanitation Code, Public Health Act, Occupational Health and Safety Act, WHMIS legislation and Workers Compensation Act. Safe food handling practices, infection control, HACCP, kitchen safety, fire safety, accident investigation and workplace inspection are presented.

V. Course Outline

a) Principles of food poisoning: - Incidence. types of food poisoning - chemical and microbiaL preventative measures.

b) Legislation affecting food sanitation.

c) Sanitation for the food service industry: - The National Sanitation Training Program for the Food Service Industry is covered. - The Sanitation Code - food borne illness, introduction to HACCP, control of risks at each stage of food handling, control of risks at the food storage stage, control of contamination, housekeeping and general maintenance. food service facilities, equipment and utensils, guidelines for auxiliary and vending food service operations, and implementing a HACCP program.

d) Legislation affecting occupational health and safety: - Historical perspective, Worker's Compensation Act, Occupational Health and Safety Act of Ontario, WHMIS legislation.

e) General safety guidelines: - Hazards and safe job procedures. To include: electrical equipment and machinery, floors, corridors and stairways, ladders, materials handling and disposal, moving and lifting, office areas, personal conduct, personal protective equipment, noise exposure, storage areas and heat stress. '

t) Job safety analysis - Food Service Department: , - General safety for food preparation, handling china and glassware, handling kitchen utensils, using food preparation machines, using cooking equipment, serving food, personal hygiene and clothing, dish and pot washing, receiving and storage.

g) Fire Safety: - General guidelines for fire safety, fire extinguishers and procedures for fire safety.

h) Measures for the control of worker health and safety: - loint Health and Safety Committee - Reporting Procedures.

i) Accident Investigation.

j) Workplace Inspections: - Objectives, legislation, relation to overall program, development of policy and procedures, conducting inspections, reporting procedures, follow-up procedures.

\

/


Course Number Course Title Semester Credit Weight 30-200 Human Nutrition Offering 0.5

Winter Location Lecture & Lab Hours

A K ( 6 - a )

Calendar Description: This 'course introduces the nutrients- carbohydrate, fat, protein, vitamins, minerals and water and their roles in metabolism. Students will learn Canadian Dietary Guidelines. Recommended nutrient intakes are discussed. Students will learn to plan and evaluate nutritional needs for healthy individuals throughout the life cycle and for different lifestyles.




Prerequisite( s):


HUMAN NUTRITION



a) To develop a basic understanding of the science of nutrition as it relates to the structure and functions of the healthy human body.

b) To demonstrate knowledge of composition of foods, specifically the key macro and micronutrients.

c) To demonstrate and understand the n.ormal nutrition needs at different stages of the life cycle and for different lifestyles.

d) To develop skills in the planning and assessing of healthy menus/diets.

e) To recognize the role of physical activity and nutrition in the maintenance of healthy weight and body composition.

30


Students will develop a sense of historical and global understanding as they are introduced to the topic of nutrition and its impact on individuals and society. The student will develop a sense of inquiry as they research specific topics on nutrition and discuss nutrition information.


Six lectures per week.

Lectures will consist of formal presentations, discussions and videos Student assignments and group work.

5. Evaluation

Assignments 25% Quizzes and Tests 45% Final Exam 30%


Core course

7. Resource Needs

1 lecturer

U.. Replacement Course

None - New program .

In. Library Assessment



This course introduces the nutrients- carbohydrate, fat, protein, vitamins, minerals and water and their roles in metabolism. Students will learn Canadian Dietary Guidelines. Recommended nutrient intakes are discussed. Students will learn to plan and evaluate nutritional needs for healthy individuals throughout the life cycle and for different lifestyles.

31

V. Course OutJine

• The science of nutrition.

• Canadian guidelines on nutrition.

• The macronutrients.

• Metabolism and energy balance.

• Healthy weights and lifestyles.

• Nutrition labelling in Canada.

• The micronutrients.

• Water and electrolyte balance.

• Nutrition during the life cycle.

• Nutrition and Fitness.

• Nutrition and Vegetarianism


Course Number Course Title Semester Credit Weight 30-210 Psychology Offering 0.5

Location Winter Lecture & Lab Hours A K

( 4 - 0 )

Calendar Description: Physical, cognitive and social development of the human: a study of the life stages. Special attention is' given to the development of the ability to respond-to psychological needs of clients, peers and employees.





. Corequisite(s): Concurrent Course(s): Exclusion(s):

PSYCHOLOGY



a) To identify the major schools and approaches to the study of psychology.

b) To develop a basic understanding of the process of physiological, social, and cognitive development in the life stages.

c) To develop the ability to identify and resolve situations related to the work place.

d) To develop a basic understanding of self-concept,.in terms of recognition of stressors and the development of coping mechanisms.


Contributes to the student's depth and breadth of understanding of themselves and people they will encounter in their professional and private lives.


Lectures, Class discussion, Group work.

5. Evaluation

Term paper 25% Assignments 30% Tests 15% Final examination 30%


Core course

7. Resource Needs

1 lecturer


None - New program




Physical, cognitive and social development of the human: a studY'ofthe life stages. Special attention is given to the development of the ability to respond to psychological needs of clients, peers and employees.

V. Course Outline

Major approaches to the study of psychology

Genetics

Developmental psychology:- a study of the life stages, physical, cognitive and social development with special attention to problems encountered in the various life stages.

Intelligence, cognition, language development, listening and learning skills.

Personality, self perception and personal development.

Health psychology- stress and coping mechanisms

Psychology in the workplace- dealing with group situations: interpersonal skills, attitude adjustment, handling aggression, resolving conflict, positive communication skills

Social psychology

"


. Course Number Course Title Semester Credit Weight 30-220 Food Service Design and Equipment Offering 0.5

Location W-K Lecture & Lab Hours A K F-A ( 3 - 1 ) .

Calendar Description: This course examines the basic principles of planning and equipping a food-service facility. Equipment selection and procurement, food-service systems, work areas and blueprint reading are discussed. The safe handling of equipment will be addressed.






FOOD SERVICE DESIGN AND EQUIPMENT



a) Understand the use of standards and specifications, the use, maintainance and cleaning of equipment and identify facility characteristics which affect equipment purchases.

b) Identify and use sources of information about procurement and performance of food-service equipment.

c) Understand basic principles of food service facility design and work flow and evaluate and make recommendations for changes on a blue print.


This course has students resolve an identified problem, collect relevant information, evaluate the information and observe relationships in order to reach a conclusion. Students are encouraged to display independence of thought and aesthetic maturity in blueprint evaluation by making recommendations for change.


Lectures/Guest S peakersl Assignments/VideoslField T ripslHands-on

Lectures will be used to present information in a formal manner. Videos will be used to present equipment information as well as summarize some topics. Assignments, guest speakers, and fields trips will help to reinforce lecture material.

5. Evaluation

Assignments 30% Quizzes and Tests 35% Final Exam 35%


Core course

7. Resource Needs



None - New program


IV.


Calendar Description This course examines the basic principles of planning and equipping a food-service facility. Equipment selection and procurement, food-service systems, work areas and blueprint reading are discussed. The safe handling of equipment will be addressed.

37

v. Course Outline

• Food Service Equipment: function, construction, cleaning and maintenance.

• Decision to Purchase: needs analysis, standards for the "right" equipment, suppliers, menu analysis.

• Equipment Specifications: writing and using specifications.

• Food Service Systems: centralized/decentralized, conventional, commissary, ready prepared and assembly/serve, Ingredient Control Centre.

• Work Areas in a Food Service Facility: discussed in terms of location, function, characteristics and equipment used.

• Designing a Food Service Facility: where to get expert help, how to establish a goal, work and traffic flow.

• Blueprints: reading, evaluating and making recommendations for changes.

\ I


Course Number Course Title Semester Credit Weight 30-240 Offering 0.5

Location Promotion of Healthy Choices

Lecture & Lab Hours W A ( 1 - 3 )

Calendar Description: Students will learn about and experience methods of modifying recipes to reflect healthy choices and new eating patterns. They will also practice developing educational materials and articles in nutrition-related topics to inform consumers and promote healthy eating.


Indicate if applicable: Offered through distance education only: - No Also offered through distance education format: - No


Prerequisite(s):


PROMOTION OF HEALTHY CHOICES

I. 1. Department Responsible - Diploma Program Director


a) To develop the knowledge and skills required in producing promotional documents in nutritional related topics.

b) To learn new applications of healthy eating.

c) To apply principles of reducing fat and or sugar and increasing fiber content of recipes.

d) To develop critical thinking processes to user of new and foreign foods, as well as eating patterns.

e) To demonstrate healthy eating in a restaurant setting.


The sense of historical development, moral maturity are addressed when students learn the reasons for recipe modifications and eating patterns. The desire to learn other choices in eating demonstrates the love of learning. Literacy and communication skills will be enkhanced when developing promotional material.


Lectures, Laboratory and Guest speakers.

5. Evaluation

Laboratory session 30% Assignments 25% Tests 30% Participation 15%


Elective for new program

7. Resource Needs


n. Replacement Course


To be completed on program basis.


The student will learn about and experience methods of modifying recipes to reflect healthy choices and new eating patterns. They will also practice developing educational materials and articles in nutrition related topics to inform the public and promote healthy eating.

V. Course Outline

• Introduction to healthy choices.

• Principles of producing promotional documents.

• Principles of writing promotional documents.

• Techniques to modify fat content of recipes.

• Techniques to modify sugar content of recipes.

• Techniques to increase fiber content of recipes.

• Issues surrounding alternate eating patterns.

• Identification and preparation of cereals, nuts, grains and legumes.

• Soya bean products.

• Identification and preparation of exotic fruits and vegetables.

• Healthy choices analyses of restaurant menus.

• Preparation of educational and nutritional materials.

• Writing of articles on related nutrition topics.


Course Number Course Title Semester Credit Weight 30-241 Food Presentation and Display Techniques Offering 0.5

Semesters Location F.W Lecture & Lab Hours K 1 - 3

Calendar Description: Through demonstration and hands-on exercises. students will learn the practical application of design theory as it relates to menu planning and design, food demonstration. food presentation and table display.




Prerequisite( s): None


FOOD PRESENTATION AND DISPLAY TECHNIQUES



(a) To apply the elements and principles of design to the setting of the food service stage.

(b) To apply the guidelines of menu planning and:lesign in development of effective menus for use as a fundamental merchandising tool.

(c) To develop food presentation skills as a means of furthering the goal of client satisfaction.


The artistic appreciation and evaluation of work created by the student and hislher peers develop aesthetic maturity in the fields of food presentation and menu design.


One 50 minute lecture or demonstration per week. One 3 hour lab per week.

Lectures. demonstrations and discussions. Labs include student and instructor demonstrations. creation of displays and practical application of food presentation skills.

5. Evaluation

Lab assignments Project Final Practical



7. Resource Needs

1 lecturer plus technical assistance


III. Library Assessment



60% 20% 20%

Through demonstration and hands-on exercises. students willieam the practical application of design theory as it relates to menu planning and design, food demonstration. food presentation and table

display.

V. Course Outline

• The elements of design: line. space. texture. shape and form. light and dark. colour.

• The principles of design: proportion. emphasis. rhythm. balance. harmony.

• Display techniques used in food service: - colour. illusions. height variance, focal points - creative supporting display materials to enhance food items - table presentation, table shapes and placement.

• Basic guidelines for menu planning: variety, texture, size and shape, colour. balance, composition.

• Types of menus: food description. menu engineering, selective and non-selective menus, master menu planning.

• Food Presentation: - plate composition, garnishing techniques and use of special tools, modified foods - cost, time, function and skill as it relates to choice of garnish.

• Texture Modification: preparation and presentation.

• Food Demonstration Skills: - preparation, verbal and non-verbal communication, aesthetics, use of overhead mirror,

display of finished product.


Course Number Course Title Semester Credit Weight 30-242 Cultural Food Practices Offering 0.5

Semester Location F,W Lecture & Lab Hours K 1 - 3

Calendar Description: The impact of culture on food habits and cuisine is explored. Emphasis will be placed on the practical application of learning to plan menus in the multicultural Canadian context. Students will gain an understanding of food preparation techniques and ingredients used by major ethnic groups. Special attention will be given to sound nutrition and the introduction of cultural cuisine to the health and commercial food sectors.




Prerequisite(s): 30-100 Food Theory, 30-105 Food Preparation

Corequisite(s): Concurrent Course(s): Exclusion(s ):

CULTURAL FOOD PRACTICES

I. 1. Department Responsible - Diplo·ma Program Director


(a) To develop cultural sensitivity needed by food service staff and management in a multicultural Canadian society.

(b) To recognize and demonstrate how culture impacts on food habits.

(c) To recognize how cultural food habits impact on nutritional status.

(d) To be able to apply specific vegetarian, religious and ethnic cuisine parameters to menu planning and food preparation in the food service industry.

, /


Global Understanding: the comprehension of the variety of political, religious. cultural, geographical. biological and historical forces in the shaping of the human condition.


One lecture per week. One 3 hour lab per week.

Laboratory sessions will consist of demonstration and discussion, as well as time spent in the actual preparation of foods from many cultures.

Guest speakers and field trips.

5. Evaluation

Weekly assignments and quizzes Laboratory performance Midterm examination Final examination



7. Resource Needs


30% 35% 15% 20%



IV.



The impact of culture on food h~bits and cuisine is explored. Emphasis will be placed on the practical application of learning to plan menus in the multicultural Canadian context. Students will gain an understanding of food preparation techniques and ingredients used by major ethnic groups. Special attention will be given to sound nutrition and the introduction of cultural cuisine to the health and commercial food sectors.

V. Course Outline

• Exploration of historical. geographic. religious. and cultural backgrounds as a basis for ethnic cuisines.

• Planning of menus for people with cultural dietary preferences taking into account staple foods and foods restricted by religious beliefs.

• Ethnic cuisines and vegetarian diets and the impact of these choices on nutritional status.

• Staple foods, basic seasonings and preparation techniques of vegetarian and ethnic diets.

• Application of cultural food practices in the health care and commercial food sectors.

• Suitable food presentation techniques.


Course Number Course Title Semester Credit Weight 30-243 Microbiology Offering 0.5

Semester Location W Lecture & Lab Hours K 2-2

Calendar Description: This course focuses on the study of microorganisms and provides a broad perspective on the relationships of microorganisms to people, animals and plants. The human/microbe interactions are presented in the most depth.






MICROBIOLOGY



a) To acquire a basic knowledge of microbes III the environment and the classification and characteristics of microorganisms.

b) To acquire a basic knowledge of microbial physiology, the control of microbial growth and human/microbe interactions.

c) To acquire a basic knowledge of microbial pathogenicity and epidemiology, environmental and communicable disease control and immune response to disease.


This introduction to microbiology course contributes to the students' understanding of interrelationships in a subject area.


Lectures will consist of fonnal presentation and discussion. Labs will complement lecture material and allow the student hands on experience using the basic manipulative skills required of the practising microbiologist. '

5. Evaluation

Laboratory quizzes 20% Laboratory assignments 25% Mid-term exam 20% Final exam 35%



7. Resource Needs






A lecture and laboratory course focusing on the study of microorganisms and providing a broad perspective of the relationship of microorganisms to people, animals and plants. The human/microbe interactions are presented in the most depth.

v. Course Outline

• Microbes in the environment. History and tools of microbiology, Koch's postulates.

• Types of Microorganisms: - Cells: eucaryotes and procaryotes. microbial classification. bacteria. rudimentary forms of bacteria, protozoa. fungi, algae, acellular infectious agents.

• Chemistry and the importance of water in living cells and systems.

• Microbial Physiology: - Nutrition, enzymes. metabolism and energy, media and bacterial growth curves, bacterial genetics

• Control of Microbial Growth: Factors influencing microbial growth, physical and chemical antimicrobial methods,

chemotherapy.

• HumanlMicrobe Interactions: - Indigenous micro flora, beneficial roles of indigenous micro flora including symbiotic and parasitic relationships, microbial ecology.

• Microbial Pathogenicity and Epidemiology: - Epidemiology and disease transmission, infectious agents, control of epidemic diseases.

• Environmental and Communicable Disease Control.

• Human Defences Against Infectious Diseases: - Nonspecific mechanisms of defence: phagocytosis, inflammation - Immunity and the immune response.


Course Number Course Title Semester Credit Weight 30-244 Sensory Evaluation Offering 0.5

Semester Location W Lecture & Lab Hours K 2-2

Calendar Description: The principles and practices of sensory evaluation for market research, product development. quality controL and research or product selection are covered. A practical approach familiarizes students with basic methodology and statistical procedures for analysing results.


Indicate if applicable: Offered through distance education only - No Also offered through distance education format- No




SENSORY EVALUATION



a) To understand and apply the principles involved in the sensory evaluation of food.

b) To understand and apply a working knowledge of experimental design, statistical analysis and report writing.

c) To follow procedures to set up and prepare a sensory panel using assigned food products and test method. '.

d) To statistically analyse and interpret the results of sensory experiments.


This course allows the student to work independently to collect and evaluate relevant information in order to reach a conclusion. Through the use of a hands-on sensory project, numeracy is used to enforce accuracy and precision of procedure and thought.

S/


Two lectures per week. One two hour lab per week.

Lectures will consist of fonnal presentation and discussion. Labs will complement lecture materialand allow hands-on experience with several sensory testing methods. The labs and a major project will allow the student to learn different ways of communicating scientific data such as: traditional laboratory reports and oral presentations.

5. Evaluation

Written assignments Labs and oral presentation Major project and report



7. Resource Needs

llecturer



To be done on a program basis.


50% 20% 30%

The principles and practices of sensory evaluation for market research. product development, quality control, and research or product selection are covered. A practical approach familiarizes students with basic methodology and statistical procedures for analysing results.

" . ./

V. Course Outline

• Introduction: Definition. application and uses of sensory evaluation techniques.

• Physiology of sensory evaluation: - The senses: physiology oftaste and smell: thresholds - Tactile. auditory, visual. and kinaesthetic senses.

• The sensory panel: Kinds. types of testing.

• Physical environment and preparation and presentation of samples: - Control, Requirements. Physical setup. - Controls; dilution; carriers; temperature; utensils; number; order; rinsing; scheduling; using reference samples: expectation error.

• Selection and training of panellists: - Selection procedures. - Training procedures. - Length and extent of training.

• Selection of methods: - Defining objective; limiting factors; screening samples; test design; considering standard methoci - Difference tests: triangle, duo trio, paired and multiple comparisons, ranking. - Analytical tests: descriptive profile, descriptive analysis, profiling, quantitative descriptive analysis, magnitude estimation. - Sensitivity tests: threshol~ dilution. - Preference tests: paired comparisons, ranking, scoring, hedonic, composite rating.

• Analysis of results: Hypothesis and level of significance; types of statistical tests; summarizing d'¢: -simple statistical measures; appropriate method of analysis: analysis of variance; regression and correlation; presenting data.

• Report writing and planning an experiment: - Format; purpose; presenting and interpreting results, use of references - Selection of product; definition of problem; searching literature; stating hypothesis; planning approach and selecting methods; carrying out experimental work; record-keeping; analysing results; interpreting results; arriving at a conclusion; writing and presenting work.

• Profiling methods:

•

- Flavour profiling: selecting panel. presenting samples, dimensions of flavour. - Texture profiling: classification of textural properties, order of appearance, standard rating scale.

Objective testing methods: Instrunents to measure flavour odour, texture, appearance; correlating instrumental and sensory tests.


Course Number Course Title Semester Credit Weight 30-300 Clinical Nutrition 1 Offering 0.5


( 3 - 2 )

Calendar Description: This course provides an understanding of the principles of nutrition assessment and the development of the nutrition care plan as a component of health care for individuals. It is an introduction to nutrition-related diseases in terms of cause and treatment, emphasizing dietary modification. Students are familiarized with the application of dietary modification by diet writing/menu marking




Prerequisite(s): 30-110


CLINICAL NUTRITION 1



a) To know the basic components of nutritional screening, assessment and care at the dietary technician level.

b) To demonstrate the practical applications of menu writing according to nutritional requirements.

c) To understand the role of a supervisor Itechnician in a food department and as part of the health care team.

d) To have a basic understanding of the role of members of the health care team.

e) . To recognize and unde~stand common medical terms used in nutritional care.


This course will improve literacy. The diet technician will deal with clients on an individual basis therefore will be required to use moral maturity, understanding forms of inquiry and breath and depth of understanding. Because of the very evolving field of clinical nutrition, the love of learning will be addressed.


Lectures, seminars, guest speakers, case studies.

5. Evaluation

Assignments Tests Final exam


Core course

7. Resource Needs

1 lecturer


None - New program




30% 40% 30%

This course provides an understanding of the pti~ciples of nutrition assessment and the development of the nutrition care plan as a component of health care for individuals. It is an introduction to nutrition related diseases in terms of cause and treatment, emphasizing dietary modification. Students are familiarized with the application of dietary modification by diet writing/menu marking

v. Course Outline

• The health care environment: Roles and responsibilities of diet technicians/food service supervisors as members of the health care team.

• Nutritional assessment, screening and care.

• The general/standardized hospital diet.

• Consistency and texture modified diets and the conditions requiring them.

• Enteral and parenteral nutrition.

• Carbohydrate and energy modified diets for diabetes and hypoglycaemia.


Course Number Course Title Semester Credit Weight 30-310 Marketing Offering 0.5


(4-0)

Calendar Description: An introductory course in marketing as it relates to food and nutrition services. Emphasis will be place on assessing consumer behaviour in today's highly competitive markets. The market mix, the marketing process and strategy planning are included. Product/service marketing from beginning to end is covered in a special class project.





Corequisite(s ): Concurrent Course(s): Exclusion(s ):

MARKETING



(a) To appreciate the changing nature of consumers, business and government as well as economic, social, demographic, technological and ecological changes.

(b) To participate in the development, the implementation and evaluation of a marketing plan and strategies.

(c) To demonstrate and understand effective marketing arid merchandising techniques as they relate to the business of food and nutrition services.

, /


Contributes to a sense of historical development by connecting changing marketing strategies to wider societal and business trends.


Lecture, Class discussion, Student presentation, Video.

5. Evaluation

Class assignments Major marketing project Test Final examination


Core course

7. Resource Needs

1 lecturer


None - New program




30% 30% 20% 20%

An introductory course in the concept of marketing as it relates to food and nutrition services. Emphasis will be place on assessing consumer behaviour In today's highly competitive markets. The market mix, the marketing process and strategy planning are included. Product/service marketing from beginning to end is covered in a special class project.

V. Course Outline

• Definition of the basic concepts of marketing and merchandising.

• Discussion of the evolution of marketing.

• Consumer characteristics and their importance in the marketing process.

• Making use of existing information sources for marketing/merchandising purposes.

• Information gathering through the use of observation, survey/questionnaire and/or experiment.

• The importance of research and development in marketing.

• Discussion of strategy planning and procedures and the use of the market mix (4 P'S - product, price, place and promotion/publicity/public image) and its application in the food service industry.

• Planning and participation in a public relations program.

• The basic concept of food franchises.

'.

5'9

\


Course Number Course Title Semester Credit Weight 30-330 Menu Management Offering 0.5

Location Fand W Lecture & Lab Hours K 2-5

Calendar Description: Students gain experience in planning, preparation, presentation and service of food in varied food service settings. Emphasis is placed on the use of the menu as the primary control in food service operations.




Prerequisite(s): 30-100 Food Theory, 30-105 Food Preparation, 30-120 Sanitation and Safety

Corequisite(s): Concurrent Course(s): Exclusion(s): 30-331

MENU MANAGEMENT



a) To develop supervision and team work skills.

b) To apply food service, nutrition and management skills in the planning and implementation of a variety of menu management activities.

c) To demonstrate the importance of the physical setting to food service with consideration to the needs of the client.

d) To develop ability in the planning and design of many types of menus for food service.

e) To apply food safety and HACCP principles to the preparation and service of food.


The creativity and artistry developed and applied in this course. foster aesthetic maturity within the scope of food service activities. Students come to appreciate order. elegance and harmony in the presentation and service of food and beverages.


Lecture Laboratory Student menu consultation Guest speakers Demonstrations Video

5. Evaluation

Class projects

Tests


Core Course

7. Resource Needs

1 lecturer with technical assistance


None


To be done on a program basis


60%

40%

Students gain experience in planning, preparation, presentation and service of food in varied food service settings. Emphasis is placed on the use of the menu as the primary control in food service operations.

" /

V. Course Outline

a) Introduction to menu management

b) Principles of menu planning: menu types (selective. non-selective. cycle), menu structure and design

c) Client needs assessment: adapting the menu to the client. location and occasion

d) Menu production: food selection, ordering, preparation and presentation. work schedules, service, evaluation and costing

e) Service: table etiquette. service styles, serving techniques. table settings, food/plate presentations

f) Sanitation. food safety and HACCP principles

g) Marketing of an event

h) Smart Serve program: certificate awarded on completion

i) Wine selection and service.

" j


Course Number Course Title Semester Credit Weight 30-331 Menu Management Offering 0.5

Location Fall Lecture & Lab Hours A ( 2 - 3 )

Calendar Description: This course introduces the menu as the primary control of food service operations: menu planning procedures, factors to consider when planning menus, the principles of menu format and design, the set and cycle menus, selective and non-selective menus, evaluation of menus based on Canada's Food Guide, and client characteristics and acceptability.




Prerequisite(s):

Corequisite( s): Concurrent Course(s): Exclusion(s ): 30-330

MENU MANAGEMENT



a) Plan menus according to different "target groups" and their needs.

b). To apply food service, nutrition and management skills to plan and implement a variety of catering and "meal serving" activities.

c) To demonstrate aesthetics in catering' and meal planning and service while meeting the needs and requirements of the customer.


Menu planning requires the student to practice aesthetics maturity, forms of inquiry and independence of thought because menu are prepared for clients.


2 lectures and 3 hours laboratory per week.

Lectures will consist of formal presentation, discussion and consultation with student and instructor, on a variety of activities. Guest speakers, practical assignments and demonstration will be used.

5. Evaluation

Assignments 60% Quizzes and Tests 40%


Core course

7. Resource Needs



None - New program


IV.



This course introduces the menu as the primary control of food service operations: menu planning procedures, factors to consider when planning menus, the principles of menu format and design, the set and cycle menus, selective and non-selective menus, evaluation of menus based on Canada's Food Guide, and client characteristics and acceptability.

v. Course Outline

- The Menu: A marketing tool.

- Principles of Menu Planning and assessment of Client Needs:

-Physical facilities and equipment -Personnel and skills -Cost control data -Aesthetic considerations -Types of service -Outside influences- seasonal, climatic, availability -Number of persons served . -Structure of menu.

- Procedures to follow for menu plannIng

-References -Steps for writing selective and non-selective menu -Menu and computers.

- Types of Menus:

-Selective/non-selective -Cycle/set -Special occasion (theme menus) -Menus for a variety of groups and locations.

- Service of Food:

-Food serve -Personnel available -Equipment available -Space available -Table etiquette -Styles of service -Serving techniques -Choice and use of serving utensils -Table settings -Marketing techniques -Client relations.

- Liquor Service:

-Smart Serve Program certification upon successful completion of the program -Wine selection.

, /


Course Number Course Title Semester Credit Weight 30-340 Culinary Cooking and Wines Offering 0.5

Location W Lecture & Lab Hours A ( 1 - 3 )

Calendar Description: The student will develop an appreciation for preparation and presentation methods used in "haute cuisine ll

•

The student will also have an understanding of the wine industry and its relation to food.






CULINARY COOKING AND WINES



a) To develop an appreciation of IIhaute cuisine".

b) To develop the knowledge and skills required in the preparation and creative presentation of various dishes in IIhaute cuisine II .

c) To know the basic components of wine making.

d) To know the principal wine regions 'ofthe world.

e) To know the principles of wine tasting and service and the basic principles of wine and food combination.

t) To participate in the planning, preparation and delivery of "haute cuisine" dishes and accompanying spirits for special events.

66


The art of culinary cooking contributes to aesthetic maturity. Historical development will be a part of the wine industry. In presenting culinary knowledge and skills, the love of learning will be developed.


Lecture, invited guests, laboratory sessions.

5. Evaluation

Test 15% Laboratories 25% Special Project 45% Participation 15%



7. Resource Needs



None - New program



N. Calendar Description

The student will develop an appreciation for preparation and presentation methods used in "haute cuisine". The student will also have an understanding of the wine industry and its relation to food.

67

V. Course Outline

• Preparation and presentation of various fruits, vegetables, meat and fish dishes.

• Decoration using fruits and vegetables.

• Preparation and presentation of deserts and sauces.

• Steps in wine making.

• Wine regions.

• Wine tasting and service principals.

• Food and wine combination.

• Special event project.


Course Number Course Title Semester Credit Weight 30-341 Selected Topics in Nutrition Offering 0.5

Location F Lecture & Lab Hours K 2-2

Calendar Description: This course develops skills in computerized nutrient analysis and provides exposure to current issues in nutrition and community nutrition programming. Students develop a portfolio of recipes tested for client acceptability, and analysed for nutrient content. Controversies in nutrition are discussed and critical thinking is expected and encouraged. Community nutrition programs are presented by experts in the field, and finally, students develop their own nutrition education program for campus students, or other groups approved by the instructor.




Prerequisite(s): 04-161 Computer Applications, and 04-260 Communication Skills, 30-200 Human Nutrition

Corequisite( s): Concurrent Course(s): 'Exclusion(s):

SELECTED TOPICS IN NUTRITION



a) To be able to use and evaluate a professional nutrient analysis software package for recipe analysis.

b) To be able to research and evaluate a current controversy in nutrition.

c) To be familiar with historical, global and environmental concepts related to personal nutrition choices. '

d) To be familiar with federal and public health community nutrition goals, objectives and programs.

e) To integrate and apply knowledge and skills in communications. computer application,nutrition, and food preparation to create an education program and a healthful recipe portfolio.


Researching a current nutrition controversy requires an appreciation of the historical development of the discipline of nutrition and of the fundamental relativity of current nutrition knowledge. Critical and analytical literacy skills are developed by presenting a research paper on the evidence and beliefs that underlie nutrition practices.


Lectures and class discussions. guest speakers, demonstration, hands-{)n application of professional nutrient analysis software

5. Evaluation

Quizzes 15% Assignments 35% Recipe Portfolio 25% Final Exam 25%


Elective in new program

7. Resource Needs

Computer laboratory time from January to winter break.



% be done on a program basis.


This course develops skills in computerized nutrient analysis and provides exposure to current issues in nutrition a.I].d community nutrition programming. Students develop a portfolio of recipes tested for client acceptability,and analysed for nutrient content. Controversies in nutrition are discussed and critical thinking is expected and encouraged. Community nutrition programs are presented by experts in the field, and finally, students develop their own nutrition education program for campus students, or other groups approved by the instructor.

70

V. Course Outline

• Overview of uses and limitations of computers in Food Service and Nutrition Care.

• Recipe Analysis ..

• Menu Analysis.

• Review and practice.

• Who speaks on nutrition? Assessing the validity of nutrition infonnation.

• The "natural" diet, environmental contaminants and food technology.

• Future foods.

• Food choices and the global environment.

• Overview and discussion of federal nutrition programs.

• Overview and discussion of public health nutrition programs.

• Review.

\ /

71


Course Number Course Title Semester Credit Weight 30-400 Clinical Nutrition II Offering 0.5

Location Winter Lecture & Lab Hours A K ( 3 - 2 )

Calendar Description: Building on knowledge and skills developed in clinical nutrition I, students study more nutrition-related diseases and their treatment. The application of the principles of nutrition management continues in the planning and preparing of dietary modifications for various diseases.




Prerequisite(s): 30-300


I

CLINICAL NUTRITION II



a) To know the basic components of nutritional screening, assessment and care at the dietary technician level.

b) To demonstrate the practical applications of menu writing according to nutritional requirements.

c) To develop and adjust a master menu for modified diets.

d) To understand the role of a supervisor Itechnician in a food department and as part of the health care team.

e) To have a basic understanding of the role of members of the health care team.

f) To recognize and understand common medical terms used in nutritional care.

, /


This course will develop literacy skills .. The diet technician will deal with clients on an individual basis therefore will be required to use moral maturity, understanding forms of inquiry, and breadth and depth of understanding. Because of the evolving field of clinical nutrition, the love of learning will be addressed.


Lectures, seminars, guest speakers, case studies.

5. Evaluation

Assignments Tests Final exam


Core course.

7. Resource Needs

1 lecturer


None - New program




30% 40% 30%

Building on knowledge and skills developed in clinical nutrition 1, students study more nutrition related diseases and their treatment. The application of the principles of nutrition management continues in the planning and preparing of dietary modifications for various diseases.

73

Course Outline

• Diets for cardiovascular disease

• Diets for renal disease.

•. Diets for malabsorption syndromes.

• Diets for liver disease.

• Diets for severe physiological stress.

• Master menu for modified diets.


Course Number Course Title Semester Credit Weight 30-405 Offering 0.5

Field Placement Location Winter Lecture & Lab Hours

A K 200 hourslblock

Calendar Description: To provide an orientation to the responsibilities of a Food Service SupervisorlDiet Technician, while giving an opportunity for the student to demonstrate the competency of an entry-level employee in these positions. The course provides five weeks field placement with a partipating employer immediately at the end of winter semester. The student is exposed to all aspects of the food service department, ensuring a clear understanding of the function of each area and how the Food Service Supervisor's responsibilities contribute to the production and service of quality food and nutritional care.




Prerequisite(s): All core courses in semesters 1-4.


FIELD PLACEMENT



a) To enable the student to identify the relationship of the Food Service Department to the entire institution.

b) To enable the student to practise the standard of ethics appropriate for all professionals.

c) To enable the student to identify the principles involved in the supervision of employees working in the food service department, ensuring production and service of quality food.

d) To enable the student to participate in the achievement of operational control of the food service department, striving for financial performance standards.

e) To enable the student to apply the principles of normal and clinical nutrition in the nutritional care process.

f) To enable the student to identify Quality Management procedures in the institution.


The course will allow student to develop moral maturity, depth and breadth of understanding and independence of thought.


Lectures, guest speakers, and a work placement.

5. Evaluation

An evaluation of student performance and assessment is filled out by the field placement institutions. This assessment lists competencies achieved. Students are graded in percentage format, and 50% is the minimum passing grade.


Core Course

7. Resource Needs

1 lecturer and an evaluator from field placement location.


None - New Program

ID. Library Assessment


IV. Calendar Description To provide an orientation to the responsibilities of a Food Servic~ SupervisoriDiet Technician, while giving an opportunity for the student to demonstrate the competency of an entry-level employee in these positions. The student is enrolled in the final semester of the Food and Nutrition Management Program. The student is exposed to all aspects of the food service department, ensuring a clear understanding of the function of each area and how the Food Service Supervisor's responsibilities contribute to the production and service of quality food and nutritional care.

76

V. Course Outline

• Sanitation and safety

• Cafeteria catering

• Production

• Human resource management

• Systems, design and equipment

• Purchasing, receiving and storage

• Financial management! Administration

• Clinical Nutrition Service

• Patient food service and office procedures

71


Course Number Course Title Semester Credit Weight 30-410 Financial Control in Food Service Offering 0.5

Wi'nter Location Lecture & Lab Hours

A K ( 3 - 3 )

Calendar Description: Concepts and procedures for controlling costs, managing budgets and pricing products and services are discussed and practiced. These topics are presented in the context of food service management but the. principles are applicable to business in general.




Prerequisite(s): 30-115 & 04-211


FINANCIAL CONTROL IN FOOD SERVICE



a) Interpret and analyse financial statements as required for operational food service management.

b) Understand cost concepts and cost control systems used in food service management.

c) Be able to evaluate the operational p~rformance of a food service department and apply corrective action.

d) Be able to price food and services to meet revenue or budgetary requirements.

e) Understand the principles and types of bUdgeting.

f) Use spreadsheet and other computer programs to record and analyse data.

", _J


The depth and breadth of understanding is a learner objective of this course because students are presented with all factors and concepts considered in budget planning. Numeracy level will also be advanced.


Three hours of lectures Three hours of labs.

All sessions will be interactive and include practice in using financial concepts introduced.

5. Evaluation

Assignments Quizzes and tests Final exam


Core course

7. Resource Needs

1 lecturer


None - New program




40% 30% 30%

Concepts and procedures for controlling costs, managing budgets and pricing products and services are discussed and practiced. These topics are presented in the context of food service management but the principles are applicable to business in general.

79

V. Course Outline

• Review of accounting and financial statements as the basis for financial control.

• Cost Concepts: - fixed and variable costs - opportunity costs - cash and non-cash costs - controllable and non-controllable costs - break-even analysis

• Cost Control Principles.

• Menu Control: - profitability planning - establishing selling prices - relationship of costs to budget requirements.

• Payroll Cost Control: - calculating costs - productivity - staffing.

• Cash Management: _. c~nttols and systems - security.

• Budgets and Projected Cash Flows: - projecting revenues and expenditures - comparing actual performance to projections.

• Capital Purchase Decisions: - partial budgets - lease vs buy - time value of money.


Course Number Course Title Semester Credit Weight 30-420 Management Case Studies Offering 0.5 ..

Location Lecture & Lab Hours I Winter

A K ( 4 - 0 )

Calendar Description: Organizational structure in health care facilities will be addressed as well as standards of care, Quality Assurance programs, policies and procedures. Through case studies, students will learn how to solve various problems in food service operations.



Scheduling Instructions (annually or alternate years): Annually I . Prerequisite(s): 30-300, 30-310, one of 30-330, 30-331, 30-340, 04-460


MANAGEMENT CASE STUDIES



a) To develop a basic knowledge and understanding of issues relating to Food Service Management.

b) To problem solve case studies in various situations that arise in a food service operations.

c) To develop an understanding of appropriate management and food and nutrition care standards for food service activities.

d) To demonstrate an understanding of the principles of developing a Quality Management program.

e) To understand the roles, responsibilities and ethics of a food service professional.

<61


Historical development, moral maturity, understanding of forms of inquiry, depth and breadth ot understanding and independence of thought are required by the students in order to solve food service operation case studies.


Lectures, case studies, guest speakers. presentations. Workshop on Food Management in Time of Disaster presented by Health Canada.

5. Evaluation

Assignments 50% Quizzes and Tests 25% Final ExaminationIProject 25%


Core course

7. Resource Needs

1 lecturer

II. Replacement Course .

None - New program




Organizational structure in health care facilities will be addressed as well as standards of care, QA programs, policies ans procedures. Through case studies, students will learn how to solve various situations in food service operation.

v. Course Outline

• Legislation affecting food service in health care institutions.

• Organizational structure in health care institutions and its relationship to food service operations.

• Mission statements, goals and objectives, standards, policies and procedures.

• Strategic planning.

• Human resource management topics specific to food service in health care institutions (e.g. ethics

• Accreditation.

• Types of quality assurance programs.

• Food management in time of disaster.

• Professional Associations, and their role in professional development and life-long learning for the food service supervisor.

'.


Course Number Course Title Semester Credit Weight 30-430 Quantity Food Preparation and Service Offering 0.5

Semesters Location FandW Lecture & Lab Hours K (3-5)

Calendar Description: The procedures for managing a quantity food facility are studied and students practice quantity food preparation and service in the college cafeteria.




Prerequisite(s): 30-100 Food Theory, 30-105 Food Preparation.


QUANTITY FOOD PREPARATION AND SERVICE



a) To be able to demonstrate, use and maintain quantity food equipment.

b) To be familiar with procedures for managing a quantity food kitchen and practice personnel management and interpersonal skills.

c) To apply knowledge of the composition of foods to quantity food preparation and service.

d) To understand and use accepted procedures for recipe development, standardization and sensory evaluation.

e) To understand the principles and procedures used in purchasing, receiving, storage and issuing of food.


This course requires that sudents observe on-the-job relationships to identify and resolve problem situations by the use of different forms of iquiry. It also encourages independence of thought and requires students to operate across disciplinary boundaries.


Three 50 minute lectures per week. One 5 hour lab per week.

Lectures: - class discussion - staff meeting format - videos - guest speakers.

Lab classes: - practical work experience - equipment demonstrations - field trip.

5. Evaluation

Assignments Tests Final


Core Course

7. Resource Needs

1 lecturer + tech. assistance


None - new program



40% 30% 30%


The procedures for managing a quantity food facility are studied and students practice quantity food preparation and service in the college cafeteria.

V. Course Outline

A. Purchasing

B. Receiving and Storage

c. Recipe Modification and Standardization

D. Production and Marketing

E. Use of Food service Equipment

F. Application of Human Resource Management

QFOODW97.FNM

86


Course Number Course Title Semester Credit Weight 30-431 Quantity Food Preparation and Service Offering 0.5

Location Winter Lecture & Lab Hours A (2 - 8 )

Calendar Description: Students practice Quantity Food Preparation and Service through work experience on campus. They become familiar with quantity food preparation, techniques, equipments and procedures for managing a quantity food operation. Students will develop standardized recipes and new products.




Prerequisite(s): 30-100 & 30-105


QUANTITY FOOD PREPARATION AND SERVICE



a) To develop familiarity, efficiency and confidence when working in the food service environment.

b) To develop and practice personnel management and interpersonal skills.

c) To apply knowledge of the composition of foods to quantity food preparation and service.

d) To understand and use accepted procedures for recipe development, standardization and sensory evaluation.

e) To be familiar with procedures for managing a quantity food kitchen.

f) To be able to use quantity food equipment.

87

\ /

3. Relevance to Learning Objectives The students, through recipe development and standardization will funher develop numeracy. th( aesthetic maturity, moral maturity and independence of thought will be addressed in the practica experience of managing personnel and directing the operation of a food service.


Two 50 minute lecture per week. One 8 hour lab per week.

Formal Lectures: - class discussion - videos

Lab classes: - practical work experience - equipment demonstrations - field trip.

5. Evaluation

Assignments Quizzes Laboratory

6. Reason for Coune Offering

Core course

7. Resource Needs


15% 15% 70%


None- New program


IV.



Students practice Quantity Food Preparation and Service through work experience on campus. They become familiar with quantity food preparation, techniques, equipments and procedures for managing a quantity food operation. Students will develop standardized recipes and new products.

V. Course Outline

a) Staffing: - work flow charts - work schedules - job descriptions - performance appraisals.

b) Production and Marketing: - forecasting, production schedules, inventory, and ordering - product evaluations - application of safe food handling practices - Merchandising Audit - application of principles of food preparation to quantity production.

c) Recipe Development: - recipe modification - healthy choices - recipe yield - yield factors - bakers percentage - metric and imperial - recipe formats - recipe terminology - weight to measure conversions - standardized recipe - writing and editing recipes.

d) Equipment: - Use and handling of equipment

COMPOSITE COURSE LIST

VETERINARY TECHNOLOGY

Course No. Course Title Semester Hours First Distance Offered Yes/No

97-100 Livestock Production & Management Fall 4-2 F98 No

97-101 Anatomy & Physiology I Fall 2-2 F 98 No

97-102 Microbiology Fall 3-4 F 98 Yes

97-103 Biochemistry & Genetics Fall 4-0 F 98 Yes

97-104 Medical Exercises I Fall 1-4 F98 No

97-105 Chemistry Fall 3-4 F 98 No

97-200 Companion Animal Management Winter 5-0 W99 No

97-201 Anatomy & Physiology II Winter 4-2 W99 No

97-202 Haematology Winter 3-4 W99 Yes

\Q7-203 Communications Winter 2-2 W99 No

97-204 Medical Exercises II Winter 2-4 W99 No

97-205 Urinalysis Winter 1-4 W99 No

97-300 Laboratory Animal Science Fall 4-0 F98 No

97-301 Animal Nursing I Fall 2-4 F 98 No

97-302 Diagnostic Techniques I Fall 3-4 F 98 No

97-303 Radiography I Fall 3-4 F 98 No

97-304 Pharmacology Fall 3-0 F 98 No

97-305 Surgical & Anaesthetic Principles I Fall 3-4 F 98 No

97-400 Dentistry Winter 1-4 W99 No

97-401 Animal Nursing II Winter 3-4 W99 No .

97-402 Diagnostic Techniques II Winter 1-4 W99 No

97-403 Radiography II Winter 1-4 W99 No

97-404 Hospital Management Winter 5-0 W99 No \

1'/ 7-405 Surgical & Anaesthetic Principles II Winter 1-4 W99 No


Course Location Course Title Semester Credit Lecture & Number: Offering Weight Lab Hours

R Livestock 97-100 Production & Fall 0.5 (4-2)

Management

Calendar Description: This course introduces the students to food animals and horses, with an emphasis on terminology, nutrition, behaviour and housing. The food animal portion also includes common breeds, marketing, and breeding practices of various species, including sheep, poultry, dairy cattle, beef cattle and swine. The equine portion of the course emphasizes the techniques, terminology and common diseases that the veterinary technician working in an equine practice would be exposed to, through the use of lectures, slides, videos and handouts. The program colony horses provide hands-on experience in behaviour, handling, and restraint, as well as stable management.

Responsibility for Course: Diploma Program Committee

Indicate if Applicable: Offered through distance education only - No Also offered through distance education format - No


Prerequisite(s) :

Corequisite(s) : Concurrent Course(s): Exclusion(s) :


Course Number: 97-100 Course Title: Livestock Production Management



a) To provide an introduction to the food animal industry, including common breeding practices, feeding, housing and marketing

b) To understand the veterinarians's and veterinary technician's role in the production and management of livestock and horses

c) To become familiar with common diseases affecting livestock and horses, with an emphasis on their prevention

d) To develop an awareness of animal welfare issues concerning confinement housing of livestock

e) To develop knowledge about the interpretation and modification of behaviour in domestic animals


Literacy -through the research and writing of a term paper in equine management

Historical Development -through an understanding of the changes occurring within the livestock industry, particularly in the areas of management, housing and genetics

Global Understanding -through the discussion of G .A. T. T. and its impact on the Canadian livestock industry

Moral Maturity -through the humane care and handling of the colony horses -through the development of understanding of animal welfare issues in regards to livestock production

Depth and Breadth of Understanding -through the comparison of various livestock systems and noting their similarities and dissimilarities

II.

Independence of Thought -through the development of understanding about animal welfare issues, including confinement housing and alternate methods of handling

Love of Learning -through the research and development of an essay on a topic of the student's choice, enabling the student to delve into a subject at greater depth than is possible in a lecture -through the handling and care of the colony horses, students gain firsthand knowledge about the human-animal bond


Lectures

5. Evaluation

Module quizzes:

Essay Total

Swine Poultry Sheep Dairy Beef Equine


15% 2% 8%

13% 13% 29% 20% , 100%

Although many students will be working in small animal fields after graduation, they should nonetheless have an understanding and knowledge about the livestock and equine industries in order to develop informed opinions about them. Furthermore, there are increasingly more career opportunities available in the livestock health field, where they are uniquely qualified to provide assistance and expertise.

7. Resource Needs

7 lecturers/guest speakers Lecture theatre with audiovisual capabilities Access to a variety of livestock Colony horses (2) Library access

Replacement Course - (U of G courses only)

\" /

III. Library Access - to be completed on a program basis


This course introduces the students to food animals and horses, with an emphasis on terminology, nutrition, behaviour and housing. The food animal portion also includes common breeds, marketing and breeding practices of various species, including sheep, poultry, dairy cattle, beef cattle and swine. The equine portion of the course emphasizes the techniques, terminology and common diseases that the veterinary technician, working in an equine practice, would be exposed to, through the use of lectures, slides, videos and hand-outs. The program colony horses provide hands-on experience in handling and restraint, as well as stable management.

V. Course Outline

Swine Production -introduction -breeding practices -feeding programs -housing -common management practices -marketing of swine -common swine diseases -swine behaviour

Poultry Production -structure of the industry -nutrition and feeding -housing -marketing of eggs and meat -common poultry diseases

Sheep Production -introduction to the industry marketing

-common sheep breeds -reproduction, including breeding and lambing

-common diseases of sheep and lambs -feed, handling and building requirements -general flock management

Dairy Production -introduction to the industry -milk marketing -physiology of lactation -typical feeding programs -common diseases of dairy cattle -cattle behaviour

Beef Production -introduction to the beef industry -feedlot programs -cow-calf operations -common disease problems

Equine Management -horse identification and breeds -safety precautions, restraint and handling -nursing care of horses -dental care and age determination -parasitology -lameness -common diseases and vaccination program -reproduction and neonatal care -equine behaviour and vices



R Anatomy & 97-101 Physiology I Fall 0.5 (2-2)

Calendar Description: This course encompasses the gross anatomy and physiology of domestic animals with special emphasis on the cat as a pet animal species. Large animal species (equine, bovine and porcine) are discussed in view of their differences. The course covers all major body systems, with emphasis on those of clinical significance.




Prerequisite(s) :

Corequisite(s): Concurrent Course(s): Exclusion(s) :

)


Course Number: 97-101 Course Title: Anatomy & Physiology I



a) To deal with the gross anatomy and physiology of the animal body and its relevance to the veterinary field, utilizing preserved specimens, abattoir and post mortem samples and models

b) To provide a working knowledge of the anatomical basis of both large and small animals to the veterinary technician in such clinical areas as animal nursing, surgery and radiography

c) To enhance an awareness in the veterinary technology student to correlate anatomical structure with physiological function in both the normal and diseased body state

d) To develop a working knowledge of anatomical and physiological medical ternis relevant to the veterinary field

e) To develop and improve dissection skills in the location and isolation of various anatomical structures

f) To foster professionalism in the veterinary technology student


Literacy -demonstrated through dialogue during classes and laboratories and through responses on practical and written examination

Numeracy -through descriptive measurement of the various anatomical structures considered essential for the veterinary technician

Sense of Historical Development -through a comparative study of the evolutionary differences in the anatomy and physiology of different animal species

Global Understanding -the application of the understanding of animal structure and function to

the broader human subject

Moral Maturity -ethical justification in using fresh and preserved specimens for student dissection

Depth and Breadth of Understanding -principles of anatomy and physiology will form basis for future courses in surgery, animal nursing and radiography

Love of Learning -to instill a sense of enthusiasm in students to pursue a deeper understanding of the principles of how the animal body functions


Lectures and laboratory sessions

5. Evaluation

Term tests Laboratory components consisting of participation enthusiasm, accomplishment and professionalism

Final exam Practical - 25 % Written - 25 %


TOTAL

40%

10% 50%

100%

Students require a strong basic understanding of animal anatomy and physiology as a foundation for the more applied clinical hands-on senior year courses.

7. Resource Needs

Two instructors Course manuals Formalinized cats (1 cat per every two students) Anatomy laboratory room

II. Replacement Course - (U of G courses only)

Cf7

III. Library Assessment - to be completed on a program basis


This course encompasses the gross anatomy and physiology of domestic animals with special emphasis on the cat as a pet animal species. Large animal species (equine, bovine and porcine) are discussed in view of their differences. The course covers all major body systems with emphasis on those of clinical significance.

V. Course Outline

Introduction -anatomical positional terminology and references -definitions

Integumentary System -epidermal, dermal and hypodermal components -functions of skin

Skeletal System -components, terminology and definitions -bone classifications -skeletal system functions -long bone structural components -axial and appendicular skeletal components -joints, ligaments, tendons -ossification

Muscular System -terminology -types and characteristics of muscles -name and locations of muscle groups pertinent to veterinary technicians

Urinary System -components and functipns (kidney, ureter, bladder, urethra) -the nephron -principles of urination (micturition) -definitions

qg

Cardio-vascular System -heart and vessels (capillaries, veins and arteries) -functions -adult vs. fetal circulation -electrocardiograms, echocardiograms -blood pressure -veins and arteries of significance to veterinary technicians



R Microbiology 97-102 Fall 0.5 (3-4)

Calendar Description: This course is an introduction to theoretical and practical aspects of microbiology. Topics include the study of microorganisms with emphasis on their morphology, physiology, biochemistry, culture and identification. The operation of the light microscope, media preparation, and laboratory safety are discussed.


Indicate if Applicable: Offered through distance education only - No Also offered through distance education format - Yes


Prerequisite(s) :

Corequisite(s) : Concurrent Course(s): Exclusion(s):

/()(}

',- /


Course Number: 97-102 Course Title: Microbiology



a) To understand the significance and implementation of laboratory techniques in the veterinary field, with an emphasis on safety

b) To understand the proper use of laboratory equipment and its preventative maintenance

c) To understand the importance of proper diagnostic collection, handling, processing and storage of biological fluids to achieve valid arid consistent results

d) To understand and implement the principles of Quality Control in a laboratory setting

e) To acquire a working knowlege of the theoretical and practical aspects of microbiology through its classification, morphological characteristics, nutrition and growth requirements of organisms pertinent to the veterinary field

t) To correlate such microbiological organisms with relevant animal diseases/processes

g) To be introduced to the basic concepts of virology

h) To be able to perform and achieve valid results in laboratory techniques pertinent to a veterinary technician in an efficient, professional and accurate manner


Literacy -through the generation of laboratory reports

Numeracy -through mathematical calculations, corrections and calibrations

Sense of Historical Development

IIJI

-development of present day veterinary microbiological laboratory techniques

Global Understanding -application of microbiological principles to improve worldwide diagnosis of infectious diseases

Moral Maturity -to understand the significance of producing valid and precise laboratory results

Aesthetic Maturity -through the development of professionalism to produce the highest quality veterinary technician, and a sense of appropriateness in both manner and dress

Understanding of Forms of Inquiry -through the procurement, evaluation and presentation of laboratory test results -to know where to look for information which may improve the quality of diagnostic test results -to be able to improvise and be innovative when circumstances are not ideal such that reliable test results are still obtained

Depth and Breadth of Understanding -through the application of laboratory techniques to clinical practice

Love of Learning -to foster a need by the individual for continuous learning


Pre labs , lectures and laboratory sessions

5. Evaluation

Quizzes Tests Exam Lab component Practical testing

TOTAL

If) f2.

10% 20% 50% 10% ~ 100%

, )


The graduate veterinary technician must be proficient and able to perform a variety of laboratory tests upon the veterinarian's request, providing results which are accurate, precise and consistent.

7. Resource Needs

One instructor One demonstrator Audio-visual equipment Microscopes with monitors




This course is an introduction to theoretical and practical aspects of microbiology. Topics include the study of microorganisms with emphasis on their morphology, physiology, biochemisty, culture and identification. The operation of the light microscope, media preparation and laboratory safety are discussed.

v. Course Outline

Light Microscopy: -use, care and maintenance of microscope and associated calibrating equipment

Bacteriology: -terminology, sample collection, handling and safety -colony characteristics and microscopic morphology -media preparation and significance -isolation and routine tentative identification testing -exploration of Gram Positive and Gram Negative bacteria pertinent to the veterinary field -specialized isolation and identification techniques -classification of micro-organisms -bacterial physiology

'03

Microbiology -morphology and veterinary significance of:

-rickettsiae -chlamydia -mycroplasma -fungi -virology

/ ,

I() If



R Biochemistry 97-103 & Genetics Fall 0.5 (4-0)

Calendar Description: This course is an introduction to the fundamental concepts of biochemistry and animal genetics. The basics of biochemistry are taught with an emphasis on interrelating physiological, chemical, nutritional and pharmacological processes of animals. Topics include organic chemistry, basic chemistry of biological compounds and metabolism. Genetics provides a basic understanding of the principles of protein synthesis, DNA replication, heritability, selective breeding and genetic improvement, genetic engineering and vaccine production.




Prerequisite(s) :



Course Number: 97-103 Course Title: Biochemistry and Genetics



a) To introduce the basic concepts of organic chemistry and biochemistry and their applications to the understanding of both normal metabolism and disease processes

b) To understand the principles of cellular division and protein synthesis

c) To understand dominant and recessive genes and the roles they play in the genotype and phenotype of an individual

d) To accurately predict the sex and physical characteristics of an animal

e) To understand heritability and selective breeding

f) To predict the presence of lethal genes and abnormalities

g) To understand the benefits and complications with genetic improvements and genetic engineering


Literacy -demonstrated through assigned reading and associated writing on a particularly relevant topic in biochemistry and genetics

Numeracy -through the calculation of probabilities of inheritance factors

Sense of Historical Development -through an understanding and appreciation of the progress of chemistry from the atom to the formation of molecules and their interaction in metabolism within an organism -through the develoPlllent of Mendelian genetics to modern principles of biotechnology

\ /

Global Understanding -through the impact of faulty metabolism on the functioning of an organism and the associated etiology of metabolic disease -deficiencies, their associated diseases and the relevance of eating habits in different parts of the world -impact of genetic engineering principles on improving the socialeconomic status of third world nations

Moral Maturity -through class discussions on current ethical issues relevant to biochemistry and genetics such as the use of genetically engineered bovine somatotropin in dairy cattle

Understanding of Forms of Inquiry -through the reading and formulation of opinions on biochemically relevant subjects that are current health related issues, such as the intake of saturated and unsaturated fats and cholesterol -through application of principles of biochemistry to the foods the students buy, to recognize ingredients on prepared foods, and to question the validity of product information provided with foodstuffs

Depth and Breadth of Understanding -by relating biochemical processes to normal and abnormal physiological functioning of the organism and to the clinical signs seen during abnormal functioning of the organ -to aid in the selective breeding and the elimination of lethal and physically compromising traits from a breeding line

Independence of Thought -promoted by students working through various scenarios where metabolic procedures may be disrupted and an understanding of the impact of such changes on the other levels of metabolism in the body -the controversial discussion of genetic engineering in small groups and the presentation of seminars regarding genetic diseases

Love of Learning -independent research project on the new developments in genetics and genetic diseases -through knowledge of biochemical principles, students develop an appreciation of the practical application to the physiological and pathological processes experienced in the normal/abnormal animal body.

107

'- /


Lectures, discussion groups

5. Evaluation

Tests Midterm exam Final exam Projects

TOTAL


30% 25% 35%

..lQ..%.

100%

To provide basic working knowledge of biochemistry principles as a foundation for future courses in nutrition, pharmacology and clinical chemistry. Genetic information is invaluable in the clinic environment, particularly when dealing with pet animal breeders.

7. Resource Needs

Two instructors Lecture theatre Audio-visual equipment Library access




This course is an introduction to the fundamental concepts of biochemistry and animal genetics. The basics of biochemistry are taught with an emphasis on interrelating physiological, chemical, nutritional and pharmacological processes of animals. Topics include organic chemistry, basic chemistry of biological compounds and metabolism. Genetics provides a basic understanding of the principles of protein synthesis, DNA replication, heritability, selective breeding and genetic improvement, genetic engineering and vaccine production.

v. Course Outline Biochemistry -fundamentals of chemistry -organic chemistry -carbohydrates -lipids -proteins -enzymes -vitamins -hormones -metabolic pathways

lor

Genetics -introduction to animal genetics -protein synthesis -mitosis, meiosis -spermatogenesis, oogenesis, fertilization -inheritance -dominant and recessive genes -sex determination -lethals, abnormalities -phenotypic and genetic variation -heritability, selective breeding -genetic improvements, genetic engineering -recombinant vaccines, vaccine production



R Medical 97-104 Exercises I Fall 0.5 (1-4)

Calendar Description: This is a practical introductory course with an emphasis on working with dogs, cats, laboratory animals, birds, horses, cattle, sheep and pigs. Animal care and bathing are assigned to students on a rotating basis. Basic restraint, examination, medication and bandaging are discussed and practised. Injection and venipuncture techniques are introduced.




Prerequisite(s) :

Corequisite(s) : Concurrent Course(s): Exdusion(s) :

110


Course Number: 97-104 Course Title: Medical Exercises I


2. Course Objectives to introduce the student to:

-a safe, effective handling and restraint of domestic animals

-surgical and anaesthetic techniques

-the physical examination and medication of animals

-bandaging and splinting materials and methods

-care of the colony animals

3. Relevance to Learning Objectives Numeracy

-through the calculations of drug doses

Moral Maturity & Loye of Learning -It is hoped that the students will bring with them both a love of learning and moral maturity as they are responsible for the daily care of the colony animals and work independently to that end. This course helps to enhance those qualities.


Lectures; Labs; Field Trips; Visual Material

5. Evaluation Lab Assignments Mid-Term Exam Final Exam

Total


30% 20% 50%

100%

-to develop the skills necessary for surgery, anaesthesia, radiography, animal nursing in the second year as well as for working in the veterinary field.

1/1

7. Resource Needs colony animals: dogs, cats, birds, rodents, horses access to food producing animals medical and surgical facilities audio-visual aids




This course is a practical introductory course with an emphasis on working with animals: dogs, cats, laboratory animals, birds, horses, cattle, sheep and pigs. Animal care and bathing are assigned to students on a rotating basis. Basic restraint, examination, medication and bandaging are discussed and practised. Injection and venipuncture techniques are introduced.

V. Course Outline

- Canine restraint & treatment techniques - Large animal restraint, casting & treatment techniques - Basic rope work - Bandaging & splinting - Feline restraint & treatment techniqes - Injection techniques -Canine & feline: subcutaneous and intramuscular

II !2.



R Chemistry 97-105 Fall 0.5 (3-4)

Calendar Description: This course introduces basic clinical chemistry principles, common laboratory equipment, safety, quality control, mathematical calculations and proper analytical techniques.




Prerequisite(s) :


\

113


Course Number: 97-105 Course Title: Chemistry



Upon successful completion of the course, the student will be able to: a) understand the significance and implementation of chemical laboratory techniques

in the veterinary clinic

b) understand the importance of safety in the laboratory

c) understand and implement the principles of Quality Control

d) understand the proper use and maintenance of clinical laboratory equipment

e) perform various dilutions and make the appropriate mathematical calculations

t) convert values within the SI and Imperial systems

g) perform mathematical operations using scientific notations


Literacy -achieved through the generation of laboratory reports

Numeracy -through the performance of various clinical calculations necessary in a clinic environment

Sense of Historical Development -through the development of present day clinical laboratory techniques -through an understanding and use of different systems of measurement

Global Understanding -through an awareness of the intemati<:mal use of the SI and Imperial systems of mathematical measurements -through an awareness of the impact of chemical diagnostic testing on the health of animals worldwide

I I if

4.

5.

6.


Aesthetic Maturity -through the development of professionalism in the veterinary technician

Understanding of Forms of Inquiry -through the procurement, evaluation and presentation of laboratory data

Depth and Breadth of Understanding -through the understanding of the interrelationship between mathematics and clinical practice -through the application of laboratory techniques to clinical practice

Love of Learning -through an awareness of the importance of accurate chemical calculations in the treatment and nursing of animals under veterinary care

Method of Presentation


Evaluation

Tests 20% Lab evaluation 20% Practical exam 30% Written exam 30%

TOTAL 100%

Reason for Course Offering

Veterinary technicians must be able to understand the principles and be able to accurately, consistently and rapidly perform clinical chemistry techniques.

7. Resource Needs

Two lecturers, lecture theatre and laboratory with audiovisual aids, library access


115'



This course introduces basic clinical chemistry principles, common laboratory equipment, safety, Quality Control, mathematical calculations and proper analytical techniques.

V. Course Outline

-Safety in the lab -Use and maintenance of laboratory equipment -Performance of dilution and concentration calculations -Proper collection, handling and processing of samples -Quality control in the laboratory -Chemical testing procedures

/1 c:,



R Anatomy & 97-201 Physiology II Winter 0.5 (4-2)

Calendar Description: A continuation of Anatomy & Physiology I, the course covers the structure and functions of select major body systems with emphasis on the lymphatic system and its importance in preventing and/or overcoming disease. Disease transmission, development and serological diagnosis will be discussed.




Prerequisite(s) : 97-101 Anatomy & Physiology I


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1/7


Course Number: 97-201 Course Title: Anatomy & Physiology II



a) To deal with the gross anatomy and physiology of the animal body and its relevance to the veterinary field, utilizing preserved specimens, abattoir and post mortem samples and models.

b) To provide a working knowledge of the anatomical basis of both large and small animals to the veterinary technician in such clinical areas as animal nursing, surgery and radiography.

c) To enhance an awareness in the veterinary technology student to correlate anatomical structure with physiological function in both the normal and diseased body state.

d) Understand the nature of disease, the mechanisms of disease transmission and development.

e) Understand the body's immune system and its role in defence and healing.

f) Be familiar with the different types of biologicals and their mode of action in disease prevention.


Literacy -demonstrated through dialogue during classes and laboratories and through responses on practical and written examinations

Sense of Historical Development -through a comparative study of the evolutionary differences in the anatomy and physiology of different animal species -through the development of new technology knowledge regarding the role of the immune system in disease prevention.

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Global Understanding -the understanding of animal structure and function to the broader human subject as well as through the discussion of the role of vaccination and serological testing in the prevention of international disease transmissions

Moral Maturity -ethical justification in using fresh and preserved specimens for student dissection

Depth and Breadth of Understanding -principles of anatomy and physiology will form basis for future courses in surgery, animal nursing and radiography

Love of Learning -to instill a sense of enthusiasm in students to pursue a deeper understanding of the principles of how the animal body functions and how it responds to disease challenges



5. Evaluation

Term tests Laboratory component consisting of participation accomplishment and professionalism Final exam

TOTAL


40% 10%

50% 100%

Students require a strong basic understanding of animal anatomy and physiology, and immunology as a foundation for the more applied clinical "hands-on" senior year courses.

7. Resource Needs

Three instructors Course manuals Formalinized cats (1 cat per every two students) Anatomy Lab room

II. Replacement Course - (U of G Only)



A continuation of Anatomy & Physiology I, the course covers the structure and functions of select major body systems with emphasis on the immune system and its importance in preventing and/or overcoming disease. Disease transmission, development and serological diagnosis will be discussed.

V. Course Outline

Lymphatic System -Structure and functions -Disease - transmission and development -Body defence mechanisms and healing -Immunology

Respiratory System -Components, functions, terminology and definitions -Mechanisms of respiration -Avian respiratory system

Digestive System -Components and their functions -Comparison of monogastric and ruminant animals -Rumination and eructation -Accessory digestive organs - liver and pancreas

Reproductive System -Structure and function of the male and female systems -Accessory sex organs -Semen characteristics -Conception, gestation ~nd parturition -Surgical terminology

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Nervous System -Components -Central and peripheral nervous systems -Neurotransmitters -Autonomic nervous system

Special Senses -Eye and ear, structure and function

Endocrine System -Structure, functions and location of:

Pituitary gland; Aadrenal gland; Thyroid and parathyroid glands

/9.1



R Haematology 97-202 Winter 0.5 (3-4)

Calendar Description: The course emphasizes the theoretical and practical aspects of cytology and haematology. Normal and abnormal cell structure, the cell's environment, organization into tissues and the practical sampling, handling and processing of cells is covered. In haematology, the performance, assessment and evaluation 'of common veterinary clinical procedures are emphasized. Haematological mathematical calculations are described.




Prerequisite(s):



Course Number: 97-202 Course Title: Haematology


2. Course Objectives Upon successful completion of this course, the student will be able to:

a) understand the significance and implementation of veterinary haematology techniques with the emphasis on safety

b) understand the proper use of laboratory equipment and its preventative maintenance

c) understand and implement the principles of quality control in a laboratory setting

d) understand the importance of proper diagnostic collection, handling, processing and storage techniques of blood and cytological samples

e) to be able to identify all normal blood cells within the canine species, to understand the normal ranges given, and to be able to accurately relate the information to the veterinarian

t) to be able to microscopically identify the structures of normal body cell tissues and to recognize the appearance of abnormal cells within certain cytological samples

g) to perform various calculations required in the area of haematology


Literacy -through the generation of laboratory reports

Numeracy -through performance of various calculations necessary in a clinical environment

Sense of Historical Deyelopment -through development of modern day veterinary haematological techniques -through an understanding and use of different systems of measurement

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Global Understanding -application of haematological principles to improved worldwide diagnosis of infectious disease -through an awareness of the international use of the SI and Imperial systems of mathematical measurement

3. Moral Maturity -to understand the significance of producing valid and precise laboratory results

Aesthetic Maturity -through the development of professionalism to produce the highest quality veterinary technician, and a sense of appropriateness in both manner and dress

Understanding of Forms of Inquiry -through the procurement, evaluation and presentation of laboratory results

Depth and Breadth of Understanding -through the application of haematological techniques to clinical practice -through an understanding of the relationship between mathematics and clinical sciences

Independence of Thought -through the student's own method of solving mathematical problems

Love of Learning -to foster a need by the student for continuous learning -to develop the ability to solve mathematical problems related to the clinical sciences

4. Method of Presentation Pre labs , lectures and laboratory sessions

5. Evaluation

6.

Quizzes Tests Exams Lab reports Lab evaluation Practical testing

TOTAL

Reason for Course Offering

10% 20% 40% 10% 19% 10% 100%

The graduate veterinary technician must be proficient and competent in performing all haematological and cytological tests and related mathematical calculations.

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7. Resource Needs Two instructors Audio-visual aids Microscopes (double-headed) Laboratory supplies Colony animals (collection of blood and samples)



IV. Calendar Description The course emphasizes the theoretical and practical aspects of cytology and haematology. Normal and abnormal cell structure, the cell's environment, organization into tissues and the practical sampling, handling and processing of cells is covered. In haematology, the performance, assessment and evaluation of common veterinary clinical procedures are emphasized. Haematological mathematical calculations are described.

V. Course Outline

Cytology -histology and cytology definitions -sampling methods -cell biology:

-normal tissue microstructure -the abnormal cell - neoplasia

-the cell's environment: -body fluids -electrolytes -acid base balance -fluid therapy principles

-body tissues: -epithelial tissue, connective tissue, muscle tissue, nervous tissue

-spermatozoa: -structure and function

-vaginal biopsies: -principles and procedures

-specialized techniques: -transtracheal/bronchial washings -cerebrospinal taps

Haematology -proper specimen collection and handling -blood smear preparation, staining and evaluation of techniques -haematological parameters during the Complete Blood Count on normal canine blood -RBC and WBC counts, relative and mean absolute differentials, haemoglobin, PCV, erythrocyte indices, RBC morphology, platelet assessments in the normal animal -introduction to assessment and evaluation of canine blood abnormalities -Mathematics -RBC indices, absolute differentials


Course Location Course Title Semester Credit Lecture & Number: Weight Lab Hours

R Communications Offering 97-203 0.5 (2-2)

Winter

Calendar Description: Issues dealing with communication between the Veterinary Technician and clients, co-workers and employers are explored, using communication theory and skills. Role playing and application of theory are stressed. Students are introduced to computers through lecture/lab format to perform basic DOS commands, word processing and clinical application of veterinary software, enabling them to operate IBM-compatible computers in a network environment as well as computers in a clinic.




Prerequisite(s) :


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1:1.7


Course Number: 97-203 Course Title: Communications



a) To introduce students to the use of computers and familiarize them with veterinary clinic software

b) To examine communications theory and how its application in a working environment can enhance interrelationships


Literacy - written reports are required to be prepared

Numeracy - examples of client invoices will be generated on the computer

Global Understanding - the students learn to communicate with people with diverse views and opinions

Moral Maturity - problem solving in difficult relationships is discussed

Depth and Breadth of Understanding - applying learned theory of effective communication via role-playing


Lectures, laboratory sessions, class discussions, role-playing

5. Evaluation

Lab Assignments Projects Mid-Term Exam Final Exam

Total

20% 20% 20% 40% 100%


This course is meant to provide the skills necessary for communicating in a professional environment.

7. Resource Needs

Four instructors Computers Audio-visual aids




Issues dealing with communication between the veterinary technician and clients, coworkers and employers are explored using communication theory and skills. Role playing and application of theory are stressed. Students are introduced to computers through lecture/lab format to perform basic DOS commands, word processing and clinical application of veterinary software, enabling them to operate IBM-compatible computers in a network environment as well as computers in a clinic.

V. Course Outline

-Communications model (Interpersonal Communications) -Barriers to effective communication

-Public speaking and presentations -External characteristics affecting communication -Business communication

-Memo, business letters -Resume -Cover letters -Telephone communications

-Telephone etiquette -Listening

-Steps to more effective listening -How perception affects listening -Barriers to effective listening'

-Questioning - History taking -Assertiveness

-Types of conflict resolution -How assertive are you?

/

v. Course Outline (cont' d) -Dealing with client complaints

-Grief -Scenario practice

-Why we own pets The stages of grief

-Introduction: Basic DOS commands -Computer terminology -Introduction to the network -Managing files with DOS -Using the network -Using Electronic Mail (E-Mail)

-Word Perfect: Word processing -Creating a document (save, name, retrieve, print) -Editing text (blocks, fonts, codes, insert, erase, copy,

move, spell check) -Formatting a document (justification, spacing, margins, tabs,

centring) -Using other features (date codes, page numbering, headers,

footers) -Printing a document (view, control printer , print) -Resume and assignment

-AVS (Advanced Veterinary Systems) -Introduction to program -Entering clients, admitting patients -Quotations, billing, reminders -Prescription labels, daily records, inventory

130



R Medical 97-204 Exercises II Winter 0.5 (2-4)

Calendar Description: This course provides a practical introduction to venipuncture, intravenous catheterization, anaesthesia and aseptic surgical techniques, restraint in laboratory animals and birds and the performance of fluid therapy and drug dose calculations.




Prerequisite(s): 97-104 Medical Exercises I

Corequisite(s): Concurrent Course(s): Exclusion(s): .

/31


Course Number: 97-204 Medical Exercises II



An introduction to:

a) safe, effective handling and restraint of domestic animals

b) surgical and anaesthetic techniques

c) the physical examination and medication of animals

d) bandaging and splinting materials and methods

e) care of the colony animals

f) perform fluid therapy calculations including total fluid requirements and IV drip rates

g) calculate drug doses when given animal weights, dosage rates and drug concentrations


Numeracy - through the calculations of drug doses

Moral Maturity & Love of Learning -it is hoped that the students will bring with them both a love of

learning and moral maturity as they are responsible for the daily care of the colony animals and work independently to that end. This course helps to enhance those qualities.

Love of Learning -through an awareness Of the importance of accurate calculations in the treatment and nursing of animals under veterinary care


Lectures; laboratory sessions, field trips

13.%..

5. Evaluation

Lab Assignments Mid-Term Exam Final Exam

Total


30% 20%

~ 100%

To develop skills necessary for surgery, anaesthesia, radiography, and animal nursing in second year as well as for working in the veterinary field.

7. Resource Needs

Colony animals: dogs, cats, birds, rodents, horses Access to food producing animals Medical and surgical facilities Audio-visual aids

II. Replacement Course (U of G courses only)


IV. Calendar . Description

This course provides a practical introduction to venipuncture, intravenous catheterization, anaesthesia and aseptic surgical techniques, restraint in laboratory animals and birds and the performance of fluid therapy and drug dose calculations.

v. Course Outline

- blood collection & venipuncture - canine: vacutainer and syringe

- laboratory animals - restraint, injection, sample collection

- birds - restraint, injections, sample collection

- introduction to anaesthesia - I. V. catheterization & presurgical preparation

- restraint, injections and blood collection - bovine, ovine, caprine farm visits


R Urinalysis 97-205 Winter 0.5 (1-4)

Calendar Description: This is a theoretical and practical course which emphasizes the macroscopic, chemical and microscopic characteristics of urine, along with the concepts of urinary diagnostic testing. The prevention and dietary treatment of urolithiasis is explored.




Prerequisite(s) :


/34


Course Number: 97-205 Course Title: Urinalysis

I 1. Responsibility - Diploma Program Director


a) Understand the importance of proper collection, handling, processing and storage techniques for urine, in order to achieve valid and consistent results

b) Understand the chemistry behind urine dipstick testing and urine backup tests

c) Achieve proficiency in performing macroscopic, microscopic and chemical urinalysis

d) Understand that false results can occur and to recognize inconsistent results when they do occur

e) Understand the significance of crystalluria and the role of prescription diets

t) Recognize normal urine constituents, and know when to recommend pathology


Literacy -through the generation of lab reports, the student is challenged to apply the course theory to their own laboratory results to understand and interpret their significance

Numeracy -performing dilutions and their corresponding calculations -reinforcing accuracy and precision in all procedures to foster a sense of pride in one's results

Sense of Historical Development -development of current laboratory techniques and a reminder of changes on the horizon

Global Understanding -to learn the importance of the veterinary technician to good companion . animal medicine in a country where animals are truly family members

13~


Aesthetic Maturity -the student is guided to develop professionalism in their attitude, expectations, and manner of dress, in order to produce the highest quality technician possible

Understanding forms of Inquiry -to be able to improvise in real life situations, which may not be ideal, such that the reliability and integrity of test results are not compromised -to know where to look for information which may improve the quality of diagnostic test results or their interpretation -to always consider parameters which may falsely affect test results

Depth and Breadth of Understanding -through the application of techniques learned, to real life situations in clinical practice -through the fostering of independent thought in the evaluation of laboratory test results

Love of Learning -through the reinforcement of the concept that there will always be elements in a urinalysis which cannot be easily identified, or the presence of which cannot be easily explained -through the fostering of the need to understand why certain results are obtained and to develop the maturity to know that there is no shame in asking another's opinion


Prelabs, lectures and laboratory sessions

5. Evaluation

Pre lab quizzes Lab reports Mid-term exam Final exam - written Final exam - practical

TOTAL

13&

15% 20% 20% 25% 20% 100%

6. Reason for Course Offering The graduate veterinary technician must be proficient and competent in performing all urinalysis testing. Their results must be consistent and reliable, and this level of skill is achieved through constant repetition. It is imperative that the technician is able to recognize abnormalities in urine so that a veterinarian or pathologist may be appropriately consulted. Professionalism and precision are reinforced daily.

7. Resource Needs Two instructors Laboratory and lecture hall with audio-visual aids Laboratory equipment and supplies for completing all urinalysis tests Access to colony animals for urine specimen collection Double-headed microscopes




This is a theoretical and practical course which emphasizes the macroscopic, chemical and microscopic characteristics of urine, along with the concepts of urinary diagnostic testing. The prevention and dietary treatment of urolithiasis is explored.

V. Course Outline

-an overview of the urinary system -a review of the anatomy of the kidney .-the formation of urine -urinalysis-related definitions -normal urine constituents and species variations -grading urine sediments and interpreting these quantities as normal or abnormal -how factors such as pH and specific gravity can affect the presence or appearance of certain constituents -identification of cells and crystals -proper use of urine reagent strips and backup tests -macroscopic, microscopic and chemical evaluation of urine and how these inter-relate -recognition of abnormalities and significant abnormal results -understanding of how sample handling can affect the validity of results

137



R Laboratory 97-300 Animal Science Fall 0.5 (4-0)

Calendar Description: This course familiarizes the students with scientific research involving animals, as well as issues in veterinary ethics. Topics include the role of the Veterinary Technician in research, regulations governing the use of animals in research, basic steps required to conduct a research project, how various animal species are used in research, assessment of animal health and welfare during a research procedure, and the care and common diseases of research animals. Through the preparation and presentation of seminars, students are encouraged to examine various aspects of veterinary ethics.




Prerequisite(s):


/38


Course Number: 97-300 Course Title: Laboratory Animal Science



a) To introduce students to the various aspects of animal based research

b) To familiarize the students with the biology of specific laboratory species and to assess their health and welfare needs

c) To understand the steps necessary in the development and performance of pharmaceutical research

d) To understand the laws and regulations governing the use of animals in research

e) To demonstrate an understanding of the methods of animal handling, restraint and the performance of certain common laboratory procedures

f) To provide students the opportunity to discuss and prepare a formal presentation on ethical issues


Literacy -developed through two written assignments based upon typical scientific reports expected of a veterinary technician in a research environment.

Numeracy -developed through data collection and statistical analysis normally retrieved in a research project.

Sense of Historic Development -experienced through the sequential development of laws and regulations governing the ethical use of animals in research.

Global Understanding -through the development of new products that ultimately may be used to improve the health and/or welfare of both animals and people worldwide.

Moral Maturity -through extensive discussions on the ethical use of animals in research.

Relevance to Learning Objective (cont'd):

Depth and Breadth of Understanding -by applying the principles of research methods to a variety of employment opportunities in private, government and industrial facilities.

Understanding of Form of Inquiry -through the generation of research reports, students will understand how to collect, organize and analyze data and to redirect the thrust of the research as needed.

Independence of Thought -students engage in class discussions expressing their opinions on various ethical issues.

Love of Learning -students experience a heightened awareness and sensitivity towards animal welfare and public opinion while in a research environment


Lectures, laboratory sessions

5. Evaluation

Seminar Assignments Midterm Final exam


25% 15% 20% 25% 100%

Students require a basic understanding of the principles of animal based research, a knowledge of the laws and regulations governing animal use and the specialized skills needed to handle, restrain and manipulate laboratory species.

7. Resource Needs

Three instructors, lecture and laboratory facilities, audio visual aids, library access

"-1. Replacement Course - (U of G courses only)



This course familiarizes the students with scientific research involving animals, as well as issues in veterinary ethics. Topics include the role of the Veterinary Technician in research, regulations governing the use of animals in research, basic steps required to conduct a research project, how various animal species are used in research, assessment of animal health and welfare during a research procedure, and the care and common diseases of research animals. Through the preparation and presentation of seminars, students are encouraged to examine various aspects of veterinary ethics.

V. Course Outline

-Role of the Veterinary Technician in research

-Professional associations -Canadian Association of Laboratory Animal Science

-Educational opportunities

-Laws, regulations and considerations governing the use of animals in research -Animal for Research Act - Provincial -Canadian Council on Animal Care - Federal -Animal Care Committee - Local

-Ethics

-Developing protocols -non-animal alternatives -computer use in· research

-Laboratory animal facilities -equipment -building construction -environment

-Designing a research project

-Writing a research report -data collection, organization and analysis -interpretation of results -publication

11;./

•

-Animal models

-Assessment of Animal Health and Welfare during a research procedure -assessing and controlling pain

-Care and common diseases of the mouse, rat, hamster, rabbit, Guinea pig, non-human primate, sheep and pig

-Industry animal health production opportunities in Pharmaceuticals, Nutritionals and Biologicals



R Animal 97-301 Nursing I Fall 0.5 (2-4)

Calendar Description: This course is concerned with practical animal nursing relative to the basic needs of the animal. Students learn about general patient management, including the importance of history taking, medical records, the physical exam, hospital safety, fluid therapy and blood transfusions. Students are required to care for healthy large and small animals, maintain a hospital area, nurse sick and injured animals and assign animal use in the teaching program. They also leave the college to visit small animal and large animal practices where they observe and participate in the practical aspects of veterinary technology.




Prerequisite(s) :


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)


Course Number: 97-301 Course Title: Animal Nursing I



a) To have an understanding of the duties required by a veterinary technician in a practice setting

b) To develop skill in the practical aspects of animal nursing, both in the colony and in clinics

c) To gain knowledge about commonly encountered diseases and conditions affecting large and small animals

d) To develop the interpersonal skills while working in small groups as a team


Literacy -through history taking, client education and medical records

Numeracy -through phannaceutical calculations and fluid therapy calculations

Sense of Historical Development -through the knowledge of how veterinary technicians fit into the history of veterinary medicine, and how the future is changing through ongoing legislation

Moral Maturity -through the responsible and humane care and use of colony animals

Depth and Breadth of Understanding -through the application of knowledge acquired during lectures and laboratory sessions to clinical situations

Independence of Thought -through self-directed learning acquired while actively participating in clinics and nursing labs

1#

Love of Learning -through case studies and clinical examples, students draw upon information acquired during previous semesters to achieve a greater personal understanding of what is required in their future careers


Lectures, laboratory sessions, assigned reading

5. Evaluation

Laboratory assignments Laboratory mark Quizzes Midterm exam Final exam

TOTAL


5% 30% 20% 15% 30% 100%

Graduate veterinary technicians must have both practical skills and theoretical knowledge to effectively perform their duties. This course expands their knowledge of basic animal needs and allows them to utilize this knowledge while caring for the animal colony.

7. Resource Needs

Three lecturers Lecture theatre with audio-visual aids Animal colony Clinical laboratory Variety of clinics for field trips




This course is concerned with practical animal nursing relative to the basic needs of the animal. Students learn about general management, including the importance of history-taking, medical records, the physical exam, hospital safety, fluid therapy and blood transfusions. Students are required to care for healthy large and small animals, maintain a hospital area, nurse sick and injured animals and assign animal use in the teaching program. They also leave the college to visit small animal and large animal practices where they observe and participate in the aspects of veterinary technology.

v. Course Outline

-Overview of preventable canine and feline diseases -Standards and regulations, legal considerations, Veterinarian's Act -Hospital safety -Prescriptions, medical terminology -History taking and the physical exam -Classification of disease -Basic needs of animals -Practical nursing techniques

-catheterization (intravenous and nasogastric) -equine and bovine venipuncture -use ofEKG -use of the ventilator

-Field trips to various clinical locations -Care and husbandry of colony animals



R Diagnostic 97-302 Techniques I Fall 0.5 (3-4)

Calendar Description: This course emphasizes practical laboratory techniques utilized routinely in veterinary practice. The material acquired in introductory courses in laboratory techniques are expanded upon, particularly in the area of parasitology, haematology, cytology and chemistry.




Prerequisite(s) :


11.J.1


Course Number: 97-302 Course Title: Diagnostic Techniques I


2. Course Objective

a) To understand the significance and implementation of laboratory techniques in the veterinary field, with an emphasis on safety

b) To properly implement preventative maintenance in key laboratory equipment

c) To understand the host-parasite relationship for the common parasites of veterinary significance

d) To become familiar with the human health hazards of common animal parasites

e) To perform laboratory tests commonly used in the diagnosis of animal parasites

t) To understand the significance of bacterial organisms of veterinary importance and be able to identify them

g) To demonstrate knowledge of the normal and abnormal haematological parameters of canine and feline blood

h) To become familiar with the serological testing and its relevance in the veterinary laboratory

i) To be able to obtain, handle, process, examine and identify cytological specimens, identification and diagnosis


Literacy -through the opportunity to express an understanding of subject material when answering test a1;,ld examination questions, and completing laboratory reports

Numeracy -through the accurate calculations required to achieve valid patient test results in all laboratory testing

Historical Development -through an awareness of the use of changing technology in the development of modem diagnostic tests

Global Understanding -through the relationships and awareness of the veterinary field in international aspects, and the maturity to be able to professionally understand and communicate with such individuals

Moral Maturity -through the development and practising of professionalism in the veterinary field, and to be able to maintain valid patient results

Aesthetic Maturity -through the development and maintenance of professionalism to produce the highest quality veterinary technician

Understanding of Forms of Inquiry -through the procurement, evaluation and presentation of laboratory test results in all forms of testing

Depth and Breadth of Understanding -through the application of laboratory techniques to clinical practice -through an increased awareness of the parasites that infect animals -through an awareness of animal parasites which produce a potential health hazard

Love of Learning -through an understanding of control measures successful in preventing parasitic diseases in animals -through the ability to perform diagnostic tests leading to appropriate treatment and improved health of animals -to foster a need by the individual for continuous learning


Prelabs, lectures and laboratory sessions

5. Evaluation

Quizzes Tests Laboratory reports Lab evaluation Final exams

TOTAL

10% 10% 20% 10% 50% 100%


Knowledge of the common parasites that infect animals and the ability to perform diagnostic test is necessary for the function of a veterinary technician in a clinical environment.

7. Resource Needs Two instructors Two demonstrators Audio-visual aids Library access Microscopes (double-headed) Textbooks Colony animals for specimen collection




This course emphasizes practical laboratory techniques utilized routinely in veterinary practice. The material acquired in introductory courses in laboratory techniques are expanded upon, particularly in the area of parasitology, haematology, cytology and chemistry.

V. Course Outline

Parasitology -parasites of dogs and cats, cattle, sheep and goats, swine and horses

Chemistry -implementation of quality control programs for a clinical chemistry laboratory -introduction to the operation and maintenance of various types of clinical chemistry testing equipment -types of interferences causing false results -organ function tests

Haematology -Complete Blood Counts in canine and feline emphasizing species' variability -erythrocyte precursors differentiated and significance to case history -relationship of all acquired values to normal ranges and their significance

Specialized Laboratory Material -serological testing -canine vaginal and semen evaluation -Cytology techniques including obtaining sample, preparation of sample, appropriate testing, identification of normal cells, and awareness of abnormal cells -body fluids of the abdomen, chest, CSF, joints

ISO



R Radiography I 97-303 Fall 0.5 (3-4)

Calendar Description: A lecture and laboratory course dealing with practical and theoretical aspects of radiography in animals. The lecture portion of this course outlines radiation safety, positioning, radiographic equipment, production of radiation, intensifying screens, films, grids, processing, contrasts medias, preparing technique charts and trouble shooting. During the laboratory sessions the students work in small groups learning proper positioning, processing, two contrast studies and various special imaging techniques.




Prerequisite(s) :


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Course Number: 97-303 Course Title: Radiograph I



a) Understanding theoretical radiography

b) Understanding proper positioning

c) To establish a safe work environment for both the technician and the animal

d) To become familiar with the various film and screen types available and be able to select the correct combination for a given subject

e) To produce a technique chart for any type of radiographic system

f) To become familiar with the different processing methods and be able to perform any method with ease

g) To be able to perform contrast studies and special imaging techniques

h) To trouble shoot when problems arise and successfully correct the problem

i) To accurately select the appropriate setting with any given subject

j) To properly care for all equipment including processing equipment

k) To properly label and store radiographs for legal and archival purposes

1) To understand the similarities and differences when radiographing small animals, large animals, exotics and birds


Literacy -through the preparation of radiography reports on daily accomplishments as well as the completion of case study scenarios

Numeracy -through the calculation of drug doses and exposure factors

Sense of Historical Development -through discussion of the development of radiographic equipment and procedures to present day capabilities

Moral Maturity -through the humane treatment of animals in a potentially hazardous environment

Depth and Breadth of Understanding -to easily adapt techniques to the available equipment and the patient's special needs to produce the most diagnostic radiograph attainable

Independence of Thought -through trouble shooting and critiquing the diagnostic quality of the radiographs and the ability to independently correct any problems or errors that may be encountered

Love of Learning -through the practical application of learned skill in preparation of a diagnostic radiograph


Prelabs, laboratory sessions

5. Evaluation

Lecture:

Laboratory I

Tests Mid-term exam Final exam

Total

Lab reports Radiographs Lab duty Pre lab tests and

case studies Total

Total Lecture & Laboratory combined


12% 12% 16% 40%

20% 15% 15%

10% 60%

100%

Producing a diagnostic radiograph is a crucial part of a veterinary technician's duties.

/$'3

)

7. Resource Needs

One technician/lecturer Lecture theatre with audio-visual aids Radiography area (including two different radiography machines, a dark

room with both manual and automatic processors, 2 to 3 types of screen/film combinations) Animal colony Library access




A lecture and laboratory course dealing with practical and theoretical aspects of radiography in animals. The lecture portion of this course outlines radiation safety, positioning, radiography equipment, production of radiation, intensifying screens, film, grids, processing, contrast media, preparing technique charts and trouble shooting. During the laboratory sessions the students work in small groups learning proper positioning, processing, perfonning two contrast studies and various special imaging techniques.

V. Course Outline

-theory of general radiography -radiation safety -positioning and nomenclature -radiographic equipment -penetration and absorption -production of x-radiation -scatter radiation and grids -image quality -radiographic films and screens -processing -birds and exotic radiography -special imaging techniques -artifacts and trouble shooting -equine radiography -preparation of technique charts -case studies



R Pharmacology 97-304 Fall 0.5 (3-0)

Calendar Description: This course comprises a study of pharmacological terminology; basic mechanisms of absorption, distribution, metabolism, excretion and actions of drugs; legal aspects of pharmacology; and a discussion of drug classes commonly used in veterinary medicine. Drug dose calculation skills are also reviewed.




Prerequisite(s) :


)


Course Number: 97-304 Course Title: Pharmacology



a) Understand and use pharmacological terminology

b) Become familiar with the classification and common routes of administration of drugs

c) Understand the basic mechanisms of absorption, distribution, metabolism and excretion of drugs

d) Understand the basic mode of action of drugs

e) Know and follow the legal aspects of pharmacology related to veterinary medicine

f) Become familiar with the drugs commonly used in veterinary medicine

g) Calculate drug doses when given animal weights, dosage rates and drug concentrations


Literacy -through the opportunity to express an understanding of subject material when answering test and examination questions

Numeracy -through performance of drug dose calculations

Historical Development -through an awareness of the significant increase in drugs available to veterinary medicine

Depth and Breadth of Understanding -through an ability to understand and, discuss the use of drugs in veterinary medicine

Love of Learning -through an appreciation of the use of drugs to improve the quality of life of animals under veterinary care


Lectures

5. Evaluation

Tests Exercises Final exam

TOTAL


35% 15% 50% 100%

A basic knowledge of pharmacology and the drugs commonly used in veterinary medicine is necessary for the function of a veterinary technician in a clinical environment.

7. Resource Needs

One lecturer Lecture theatre with audio-visual aids Library Access




This course comprises a study of pharmacological terminology; basic mechanisms of absorption, distribution, metabolism, excretion and actions of drugs; legal aspects of pharmacology; and a discussion of drug classes commonly used in veterinary medicine. Drug dose calculation skills are reviewed.

V. Course Outline

-Definitions -Sources of drugs -Drug classification -Routes of administration -Drug dose calculations -Absorption of drugs -Distribution of drugs -Excretion of drugs -Metabolism of drugs (Biotransformation) -Mode of action of drugs -Antimicrobial drugs -Anti-inflammatory drugs -Cardiovascular drugs -Gastrointestinal drugs -Anthelmintics -Miscellaneous drugs -Drugs and the law -Prescriptions -Pharmaceutical aspects

/S"7


Course Location Course Title Semester Credit Lecture & Number: Surgical & Offering Weight Lab Hours

R Anaesthetic 97-305 Principles I Fall 0.5 (3-4)

Calendar Description: This course deals with the practical and theoretical aspects of anaesthetic and surgical techniques in animals. The students are introduced to various anaesthetic agents and techniques, as well as the principles of asepsis, the importance of monitoring and the correct response to anaesthetic emergencies. During the laboratory sessions, the students work in small groups, becoming proficient in anaesthesia, surgical assistance, instrument handling, surgical nursing and post-operative care.




Prerequisite(s) :


ISS'


Course Number: 97-305 Course Title: Surgical and Anaesthetic Principles I

I. 1.

2.

3.

Responsibility - Diploma Program Director

Course Objectives

a) To understand the theory of general anaesthesia

b) To understand the concept of aseptic technique as well as its practical application

c) To recognize the stages of anaesthesia and be able to monitor a patient under anaesthesia, both with and without ancillary equipment

d) To become familiar with a wide variety of anaesthetic agents, equipment and techniques

e) To become aware of potential anaesthetic and surgical emergencies and be able to recognize and respond to emergency situations

f) To become familiar with commonly performed surgical procedures and techniques as well as potential complications

g) To develop expertise as a surgical assistant, instrument person, circulating nurse and anaesthetist

h) To understand the similarities and differences in anaesthetizing and monitoring birds, exotic species and large animals

i) To develop interpersonal skills while working in small groups as a team

Relevance to Learning Objectives

Literacy -through the preparation of surgical reports and client discharge sheets

Numeracy -through the calculation of anaesthetic agents, fluid rates and drug dosages

Sense of Historical Development -through the discussion of the development of present day anaesthesia and surgery

/59

Moral Maturity -through the humane use and care of the colony animals

Depth and Breadth of Understanding -through the compilation of various external clues to recognize the condition of the anaesthetic or surgical patient

Independence of Thought -through the recognition and awareness that several means are available to the same end (ie. There are a variety of safe, effective surgical and anaesthetic techniques which can be tailored to the individual situation. )

Love of Learning -through the pre and post operative care of the colony animals, allowing the students first hand experience with the consequences of their actions


Lectures, laboratory sessions, assigned reading, group discussions

5. Evaluation

Laboratory assignments Group assessments Mid-term exam Final exam

TOTAL


35% 5%

25% 35% 100%

Anaesthetic monitoring and surgical assistance are critical components of the graduate veterinary technician's duties. In addition, students learn how to interact with others in a team situation in order to achieve common goals, which will help them in their future careers.

7. Resource Needs

One veterinarian/lecturer Lecture theatre with audio-visual aids Surgical area (including scrub area, surgical suite, autoclave room and

post-op recovery ward) Animal colony (approximately 15 dogs and 15 cats)


/60



This course deals with the practical and theoretical aspects of anaesthetic and surgical techniques in animals. The students are introduced to various anaesthetic agents and techniques, as well as the principles of asepsis, the importance of monitoring and the correct response to anaesthetic emergencies. During the laboratory sessions, the students work in small groups, becoming proficient in anaesthesia, surgical assistance, instrument handling, surgical nursing and post-operative care.

V. Course Outline

-Theory of general anaesthesia -Pre-anaesthetic agents, induction agents and inhalation agents -Anaesthetic machines and systems -Inducing, monitoring and recovering the anaesthetic patient -Introduction to aseptic technique and the surgical environment -Instrumentation and suturing -Review of relevant surgical anatomy -Anaesthetic and surgical emergencies -Anaesthesia of problem patients -Avian, large animal and exotic species anaesthesia -Hazards of waste anaesthetic gas -Local analgesia, muscle paralyzants and balanced anaesthesia

/61



R Dentistry 97-400 Winter 0.5 (1-4)

Calendar Description: This course introduces the fundamentals of small animal oral health, including the anatomy and physiology of the tooth and surrounding structures, and the disease processes which can occur. The emphasis is on the prevention of oral disease. Through the use of models and live patients, the student is introduced to the proper techniques involved in performing a complete dental prophylaxis and is given the information needed to enable them to counsel clients on appropriate preventative home care.




Prerequisite(s) :


16.2.


Course Number: 97-400 Course Title: Dentistry



a) To understand the anatomy and physiology of the oral cavity

b) To become familiar with the progression of oral disease and prevention

c) To understand the proper use and maintenance of various equipment used in the performance of a dental prophylaxis

d) To become competent in the performance of a dental prophylaxis

e) To become familiar with the preventative products available and choosing the proper product for clients


Literacy - through the completion of a term paper on the benefits of tooth

brushing

Numeracy - through the calculations of anaesthetic dosages needed when performing a prophylaxis under a general anaesthetic

Historical Deyelopment - through an understanding of the advancements which have taken place in the small animal dental field especially in the area of prevention

Moral Maturity - through the proper handling and care used with the colony animals when performing a dental prophylaxis

Love of Learning - through the performance of dental care on the colony animals the

students gain an understanding of the importance of good oral hygiene


Lectures, laboratory sessions

163

5. Evaluation

Written test Lab mark (lab performance and practical tests) Written exam Practical exam (a complete dental prophylaxis

on a canine patient) TOTAL


20% 20% 30% 30%

100%

This course informs the students of the importance of oral health so that when they are out working in an animal clinic they will be the client educators.

7. Resource Needs

One lecturer Various dental equipment Canine and feline skulls Dental models for demonstrations Lecture hall with audiovisual capabilities Access to colony animals




This course introduces the fundamentals of small animal oral health, including the anatomy and physiology of the tooth and surrounding structures and the disease processes which can occur. The emphasis is on the prevention of oral disease. Through the use of models and live patients, the student is introduced to the proper techniques involved in performing a complete dental prophylaxis and is given the information needed to enable them to counsel clients on appropriate preventative homecare.

V. Course Summary Lecture - anatomy, dental formulas and occlusion

- diseases and abnorma.lities which affect oral health - prophylaxis techniques with and introduction to extractions - proper homecare regimes

Lab - introduction to all the dental equipment and proper maintenance - homecare products and their proper uses - complete dental prophylaxis first on models and then on live animals



R Animal 97-401 Nursing II Winter 0.5 (3-4)

Calendar Description: A continuation of Animal Nursing I, the emphasis this semester is on specific diseases affecting canine and feline patients, including infectious, gastrointestinal, endocrine, ophthalmic, otic and dermatological disorders. Students also learn about the pathophysiology of shock and appropriate assessment, nursing and monitoring of emergency and critical care patients. As in the previous course, students are required to care for healthy large and small animals, maintain a hospital area, nurse sick and injured animals and assign animal use in the teaching program. During this semester they leave the college to visit equine and specialty referral practices where they observe and participate in the practical aspects of veterinary technology.




Prerequisite(s): 97-301 Animal Nursing I



Course Number: 97-401 Course Title: Animal Nursing II



a) To have an understanding of the duties required by a veterinary technician in a practice setting

b) To develop skill in the practical aspects of animal nursing, both in the colony and in clinics

c) To gain knowledge about commonly encountered diseases and conditions affecting large and small animals

d) To develop the interpersonal skills while working in small groups as a team


Literacy -through history taking, client education and medical records

Numeracy -through pharmaceutical calculations and fluid therapy calculations

Sense of Historical Development -through the knowledge of how veterinary technicians fit into the history of veterinary medicine, and how the future is changing through ongoing legislation

Moral Maturity -through the responsible and humane care and use of colony animals

Depth and Breadth of Understanding -through the application of knowledge acquired during lectures and laboratory sessions to clinical situations

Independence of Thought -through self-directed learning acquired while actively participating in clinics and nursing labs

160

\

/

Love of Learning -through case studies and clinical examples, students draw upon information acquired during previous semesters to achieve a greater personal understanding of what is required in their future careers


Lectures, laboratory sessions, assigned reading

5. Evaluation

Laboratory assignments Laboratory mark Quizzes Midterm exam Final exam

TOTAL


5% 30% 20% 15% 30% 100%

Graduate veterinary technicians must have both practical skills and theoretical knowledge to effectively perform their duties. This course expands their knowledge of basic animal needs and allows them to utilize this knowledge while caring for the animal colony.

7. Resource Needs

Three lecturers Lecture theatre with audio-visual aids Animal colony Clinical laboratory Variety of clinics for field trips



IV. Calendar Description Animal Nursing I continued, the emphasis is on specific diseases affecting canine and feline patients including infectious, gastrointestinal, endocrine, ophthalmic, otic and dermatological disorders. Students learn about the pathophysiology of shock and appropriate assessment, nursing and monitoring of emergency and critical care patients. Students are required to care for healthy large and small animals, maintain a hospital area, nurse sick and injured animals and assign animal use in the teaching program. During this semester the students leave the college to visit equine and specialty referral practices to observe and participate in veterinary medicine.

/67

V. Course Summary

-Etiology and therapy of shock -Emergencies and critical care -Common canine diseases -Common feline diseases -Gastrointestinal disorders -Endocrine disorders -Ophthalmic and otic diseases -Dermatological diseases -Avian and exotic medicine -Practical nursing techniques including:

-blood transfusions and cross-matching -urinary catheterization -epidural analgesia -central venous pressure theory and monitoring

-Field trips to various clinical locations -Care and husbandry of colony animals

168



R Diagnostic 97-402 Techniques II Winter 0.5 (1-4)

Calendar Description: A continuation of Diagnostic Techniques I, this course emphasizes practical laboratory techniques utilized routinely in veterinary practice. The material acquired in the introductory courses in laboratory techniques is expanded upon, particularly in the areas of bacteriology, haematology, cytology and mycology. Both large and small animal samples are utilized in order to prepare students to work in small, large or mixed animal practices.




Prerequisite(s) : 97-302 Diagnostic Techniques I


./


Course Number: 97-402 Course Title: Diagnostic Techniques II



a) To understand the significance and implementation of laboratory techniques in the veterinary field, with a keen emphasis on safety in all areas

b) To properly implement preventative maintenance in key laboratory equipment

c) To understand the significance of bacterial organisms of veterinary importance and to be able to completely identify to genus, utilizing all knowledge and techniques relevant to microbiology, including aerobic, anaerobic and microaerophilic requirements

d) To become completely competent in all normal and abnormal haematological aspects of bovine and equine blood, and to be able to achieve consistent, valid and dependable results for the veterinarian

e) To understand and perform relevant testing and identification to genus of dermatological, saprophytic and yeast organisms to the veterinarian's requirements

t) To become familiar with the serological testing and its relevance in the veterinary laboratory

g) To become familiar with bacteriological sensitivity testing, its evaluation and its importance in various utilizations

h) To be able to expand on the cytological knowledge gained in junior year in order to fully and competently function with all types of cytological specimens. This includes obtaining the sample (where applicable), preparation of the sample, staining, performing the appropriate testing and examination of the sample to identify normal cells and to send the sample to the pathologist for abnormal, cell identification and diagnosis

i) To become completely competent in recognizing neutrophilic and erythrocytic precursors in all animal species and to accurately relay their significance to the veterinarian

170


Pre labs , lectures and laboratory sessions

S. Evaluation

Quizzes Tests Laboratory reports Lab evaluation Final exam

TOTAL


10% 20% 10% 10% 50%

100%

The technician must be able to efficiently and accurately perform any laboratory test upon the veterinarian's request in order to aid his/her diagnosis. An understanding of the relevance of each test, its limitations and the quality control is paramount for the veterinary technician. The technician must be able to function quickly and in an organized manner in order to become an important member of the veterinarian/technician team.

7. Resource Needs

Four instructors Laboratory Lecture theatre with audio-visual aids Library access Microscopes Colony animals - large and small for specimen collection




A continuation of Diagnostic Techniques I, this course emphasizes practical laboratory techniques utilized routinely in veterinary practice. The material acquired in the introductory courses in laboratory techniques is expanded upon, particularly in the areas of bacteriology, haematology, cytology and mycology. Both large and small· animal samples are utilized in order to prepare students to work in small, large or mixed animal practices.

1'71

v. Course Summary

Bacteriology -identification to genus of bacterial swabs from commonly encountered body tissues of large and small animals -mastitis testing -microaerophilic and anaerobic bacteria

Haematology -Complete Blood Counts in bovine, equine, emphasizing species variability -erythrocyte precursors differentiated and significance to case history -classifications of anaemia -appearance of toxic neutrophils; their identification, significance, species variability, left and right shift significance -relationship of all acquired values to normal ranges and their significance

Mycology -examination of saprophytes, dermatophytes, yeasts macroscopically and microscopically, including inoculation techniques and patient sampling

Specialized Laboratory Material -sensitivity testing -serology testing -Cytology techniques including obtaining sample, preparation of sample, appropriate testing, identification of normal cells, and awareness of abnormal cells -canine vaginal and semen evaluation -body fluids of the abdomen, chest, CSF, joints



R Radiography II 97-403 Winter 0.5 (1-4)

Calendar Description: A continuation of Radiography I, this course deals with practical application of all aspects of radiography in animals. Emphasis of this course is on proper positioning, using mechanical restraint, in order to obtain a quality radiograph. Subject material covered in the lecture course is applied here. In addition to routine radiography, topics include: problem solving, use of contrast media, safelight testing, dental radiography methods, maintenance of processing equipment and development of a radiographic technique chart.




Prerequisite(s) : 97-303 Radiography I


173


Course Number: 97-403 Course Title: Radiography II



a) Applying theoretical radiography

b) Proper positioning of all anatomical parts

c) To practise radiation safety for the technician and the patient

d) To become familiar with the various'film and screen types available and be able to select the correct combination for a given subject

e) To produce a technique chart for any type of radiographic system

f) To become familiar with the different processing methods and to be able to perform any method with ease

g) To be able to perform contrast studies and special imaging techniques

h) To identify and correct problems as they arise.

i) To accurately select the appropriate setting with any given subject

j) To properly care for all equipment including processing equipment

k) To properly label and store radiographs for legal and archival purposes

1) To understand the similarities and differences when radiographing small animals, large animals, exotics and birds


Literacy -through the preparation of radiography reports on daily accomplishments as well as the completion of case study scenarios

Numeracy -through the calculation of drug doses and exposure factors

,t , /

Sense of Historical Development -through discussion of the development of radiographic equipment and procedures to present day capabilities

Moral Maturity -through the humane treatment of animals in a potentially hazardous environment

Depth and Breadth of Understanding -to easily adapt techniques to the available equipment and the patient's special needs to produce the most diagnostic radiograph attainable

Independence of Thought -through trouble shooting and critiquing the diagnostic quality of the radiographs and the ability to independently correct any problems or errors that may be encountered

Love of Learning -through the practical application of learned skill in preparation of a diagnostic radiograph


Prelabs, laboratory sessions, group discussions

5. Evaluation

Laboratory reports Laboratory duty Radiographs Technique charts Pre-lab tests Practical exam

TOTAL


20% 10% 10% 15% 10% 35% 100%

Producing a diagnostic radiograph is a crucial part of a veterinary technician's duties.

/7£'

7. Resource Needs

One technician/lecturer Lecture theatre with audio-visual aids Radiography area (including two different radiography machines, a dark room with both manual and automatic processors, 2 to 3 types of screen/film combinations) Animal colony Library access




A continuation of Radiography I, this course deals with the practical application of all aspects of radiography in animals. Emphasis of this course is on proper positioning, using mechanical restraint, in order to obtain a quality radiograph. Subject material covered in the lecture course is applied here. In addition to routine radiography, topics include: problem solving, use of contrast media, safelight testing, dental radiography methods, maintenance of processing equipment and development of a radiographic technique chart.

V. Course Outline

-application of theoretical radiography -radiation safety -positioning and nomenclature -radiographic equipment -penetration and absorption -production of x-radiation -scatter radiation and grids -image quality -radiographic films and screens -processing . -birds and exotic radiography -special imaging techniques -artifacts and trouble shooting -equine radiography -preparation of technique charts -case studies

176



R Hospital 97-404 Management Winter 0.5 (5-0)

(Externship -160 hrs.)

Calendar Description: This course is designed to familiarize students with the basic skills and procedures used in the management of animal hospitals, with emphasis on small animal facilities. Topics included within this course are personnel management, client relations, marketing strategies, inventory control, public health issues, and financial management. In order to assess proficiency in practical techniques, students are trained and evaluated in veterinary practices away from the college during a four week externship period from mid February to mid March.




Prerequisite(s) :


/77


Course Number: 97-404 Course Title: Hospital Management



a) To understand the administration and business requirements of a veterinary hospital

b) To understand the basic financial aspects of practice management

c) To be aware of the interpersonal skills required for effective personnel management and the development of positive working relationships in a veterinary practice

d) To understand the role of clients in a veterinary practice, and be able to communicate and deal comfortably with clients in all types of situations

e) To understand the importance of marketing and advertising in modem veterinary practice

f) To understand and practice purchasing and receiving through suppliers and buying groups

g) To improve communication skills through role-playing, discussions and presentations

h) To develop an understanding about the interrelationship of animal and human health

i) To further develop hands-on skills while working in an actual veterinary practice


Literacy -through preparation of essays and projects on hospital management topics

Numeracy -through the discussions and application of hospital financial management

173'

Sense of Historical Deyelopment -through the discussions of regulatory meat inspection throughout history

Moral Maturity -through the discussions of humane methods of euthanasia

Depth and Breadth of Understanding -through case studies and role-playing, students consolidate information gained both by classroom discussion as well as by real-life experiences

Independence of Thought -through guest speakers, seminars, research and their externship experience, students are encouraged to critically examine different approaches to the same ultimate goals

Loye of Learning -through the preparation and presentation of projects, seminars and essays


Lectures, group discussions

5. Evaluation

Projects/ assignments Mid-term exam Final exam

TOTAL

50% 20% N!! 100%

The externship portion of the course is evaluated by the external veterinarian and the V. T. Coordinator on a pass/fail basis. The externship must be passed to obtain credit in this course.


Veterinary clinics are increasingly interested in staff that not only are technically competent, but also have well-developed interpersonal and communication skills. Many technicians are finding a niche as hospital managers.

7. Resource Needs

Two lecturers Lecture theatre with audio-visual aids Externship locations Veterinary software system Library access

r7C?


Course Location Course Title Semester Credit Lecture & Number: Surgical & Offering Weight Lab Hours

R Anaesthetic 97-405 Principles II Winter 0.5 (1-4)

Calendar Description: This course builds on the skills and knowledge acquired during Surgical and Anaesthetic Principles I. Background information on the anatomy, patient preparation, anaesthetic regimen, surgical procedure and potential complications for each surgery, as well as the requirements for client education are covered. Supplementary surgical lectures provide information about other small and large animal surgeries commonly performed in clinical practice.




Prerequisite(s): 97-305 Surgical & Anaesthetic Principles I


III

/


Course Number: 97-405 Course Title: Surgical and Anaesthetic Principles II

I. 1.

2.

3.

Responsibility - Diploma Program Director

Course Objectives

a) To understand the theory of general anaesthesia in animals

b) To understand the concept of aseptic technique as well as its practical application

c) To recognize the stages of anaesthesia and be able to monitor a patient under anaesthesia, both with and without ancillary equipment

d) To become familiar with a wide variety of anaesthetic agents, equipment and techniques

e) To become aware of potential anaesthetic and surgical emergencies and be able to recognize and respond to emergency situations

f) To become familiar with commonly performed surgical procedures and techniques as well as potential complications

g) To develop expertise as a surgical assistant, instrument person, circulating nurse and anaesthetist

h) To understand the similarities and differences in anaesthetizing and monitoring birds, exotic species and large animals

i) To develop interpersonal skills while working in small groups as a team

Relevance to Learning Objectives

Literacy -through the preparation of surgical reports and client discharge sheets

Numeracy -through the calculation of anaesthetic agents, fluid rates and drug dosages

Sense of Historical Development -through the discussion of the development of present day anaesthesia and surgery

•

/ II.

Moral Maturity -through the humane use and care of the colony animals

Depth and Breadth of Understanding -through the compilation of various external clues to recognize the condition of the anaesthetic or surgical patient

Independence of Thought -through the recognition and awareness that several means are available to the same end (ie. There are a variety of safe, effective surgical and anaesthetic techniques which can be tailored to the individual situation.)

Love of Learning -through the pre and post operative care of the colony animals, allowing the students first hand experience with the consequences of their actions


Lectures, laboratory sessions, assigned reading, group discussions

5. Evaluation

Laboratory assignments Group assessment Practical exam Final exam

TOTAL


25% 5%

40%

~ 100%

Anaesthetic monitoring and surgical assistance are critical components of the graduate veterinary technician I s duties. In addition, students learn how to interact with others in a team situation in order to achieve common goals, which will help them in their future careers.

7. Resource Needs

One veterinarian/lecturer Lecture theatre with audio-visual aids Surgical area (including scrub area, surgical suite, autoclave room and

post-op recovery ward) Animal colony (approximately 15 dogs and 15 cats)

Replacement Course - (U of G courses only)


/t?3


This course builds on the skills and knowledge acquired during Surgical & Anaesthetic Principles I. The lecture portion gives background information on the anatomy, patient preparation, anaesthetic regimen, surgical procedure and potential complications for each surgery, as well as the requirements for client education are covered. Supplementary surgical lectures provide information about other small and large animal surgeries commonly performed in clinical practice.

V. Course Outline

Students practise and augment skills acquired during Surgical & Anaesthetic Principles I including:

-pre-operative patient evaluation -assembly, maintenance and use of a variety of anaesthetic machines -patient preparation, positioning and monitoring -instrument identification and handling -continued practise of aseptic technique as well as specialized preparation for gastrointestinal and orthopedic surgeries -fluid therapy during surgery -post-surgical monitoring and nursing care -cleaning, wrapping and autoclaving surgical packs -discussion of other commonly performed large and small animal surgical procedures

Appendix I

For a complete application, the following documents are required:

1. Application form

2. Authentic and up-to-date transcript of high school marks

3. Completed work experience form from a practising veterinarian, verifying work experience

4. Completed admission information sheet

On the basis of the information presented in the candidate's file, the admissions committee will select approximately 150 candidates for testing. Candidates will be invited to spend a day at Ridgetown College in April:

• to participate in a standard test of academic skills, • to complete a written questionnaire • to meet some of the first-year students enrolled in the program, and • to have a tour of the Veterinary Technology teaching facilities on

campus.

Candidates will be scored by the admissions committee based upon the results of the questionnaire, academic skills test, academic background and work experience. Candidates will be granted either full or conditional acceptance. Examples of conditional acceptance are:

(a) Incomplete work experience at the time of interview;

(b) Incomplete academic requirements (i.e. course upgrading) at the time of interview;

(c) Incomplete OSSD (Ontario Secondary School Diploma) at the time of interview.

All conditions must be met by August 31 of the year of admission in order for the student to register for classes.

WORK EXPERIENCE REPORT FOR THE VETERINARY TECHNOLOGY APPLICANT

RIDGETOWN COLLEGE

(To be completed by a practising veterinarian)

As a condition of acceptance into the Veterinary Technology program at Ridgetown College, candidates must have obtained work experience with a practising veterinarian. An example of suitable work experience would include voluntary (or remunerative) assistance in a veterinary practice for a minimum period of 40 hours (observing surgery, assisting with animal restraint, observing office calls or farm calis, etc.) to become thoroughly familiar with medical technology as it applies to animals. It is not necessary for the candidate to develop specific skills at this time (radiograph, CBCs, surgical assistance, etc.).

NAME OF CANDIDATE: ___________ _ DATE: ____ _

ADDRESSOFCANDIDATE: ___________________ __

Length of work experience: __ hours __ days __ weeks __ months

Brief description of work experience: (use back of page if more space is required)

PLEASE CHECK THE FOLLOWING: Good Average

Communicates well with workers, clients

Takes initiative without prompting

Ability to listen and follow instructions

Demonst~ manual dexterity

Understands need for good personal appearance

Accepts constructive criticism

Dependable and punctual

COMMENTS: (Use back of page if more space is required)

NAME OF VETERINARIAN: _____________ _

ADDRESS OF VETERINARIAN:~ _______________ _

SIGNATURE, ________ _

Return this form directly to: Registrar's Omce Ridgetown College RIDGETOWN, ON NOP2CO

Improvement Needed

PHONE: ____ _

\ /'

VETERINARY TECHNOWGY - ADMISSION INFORMATION SHEET RIDGETOWN COLLEGE

•. This Admission Information form must be completed in full by the student and sent directly, without delay, to Ridgetown College before February 1. Do not leave this form with your school to send on your behalf.

NAME _______________________________________ DATE ____________ __

STREET, P.O. BOX, OR R.R. _____________________ __

CITY ___________________ PROVINCE _________ POSTALCODE ______ _

COUNTY _____________ TELEPHONE NO. _______ __

HIGH SCHOOL INFORMATION

NAME OF HIGH SCHOOL __________________ _

STREET, P.O. BOX, OR R.R. _______________________________ _

CITY _______________ ----:PROVINCE _____ POSTAL CODE ______ __

TELEPHONE NO. ____ HEAD OF GUIDANCE _________ _

INSTRUCTIONS FOR SUBMISSION OF REQUIRED DOCUMENTS (read carefull)!).

Each of the following documents must be sent in support of your application. It is the applicant's responsibility to ensure that all documents are completed and returned to the Co-ordinator, Veterinary Technology, Ridgetown College, Ridgetown, Ontario NOP 2CO, no later than March 1st.

I. Admission IDformation Sheet (this form) completed and returned immediately (before March I deadline).

2. A complete secondary school transcript for the last three years and up to mid-January (this includes your current year, if you are still in school). Final transcripts to be sent when available.

The following information is required in the transcript:

a) List of subjects. b) Some transcript forms which are used by high schools contain abbreviations which are difficult to interpret. If..thi5.

is the case. please supply a Ie. which explains all abbreviations that ftPPMr on the transcript. This should also include an explanation of marks if other than percentage. i.e. I, II, ill, etc. or A, B, C.

c) Year of study for each subject. d) Level of study (advanced or general) for each subject.

3. Completion of the work experience form and returned directly to the Co-ordinator, V eterinary Technology, Ridgetown College, Ridgetown, Ontario NOP 2CO by a practising veterinarian (if incomplete by Mar. I, supply details on page 2, #2 of this form).

Dear Applicant:

Thank you for your application to the Veterinary Technology program. We have a limited number of spaces available and, generally, we receive a large number of applications. It is necessary that you complete this form in detail; the information you supply will be considered in assessing your application.

Sincerely,

Dr. Wayne Cole, D.V.M. Co-ordinator Veterinary Technology

******************************

WHEN COMPLETING THIS FORM, PLEASE SUMMARIZE THE REQUIRED INFORMATION SO IT WILL FIT EACH OF THE SPACES PROVIDED. DO NOT ADD ADDITIONAL PAGES.

1. Is this your first application for admission in Veterinary Technology at Ridgetown College? Yes No

If not, please give details. ___________________________ _

2. To gain maximum benefit from the program, you must have previous knowledge of and work experience in veterinary clinics. (Work with livestock is helpful.)

Provide a summary of work experience, indicating the type of work and approximate amount of work experience (days, weeks, etc.). If your work experience with a practising veterinarian in a veterinary clinic • incomplete when you submit this form, please provide details (location of work experience and expected completion date).

The form verifying your work experience should be forwarded to the college by a practising veterinarian when you have completed your term with the clinic.

3. a) Are you currently in school (college, university) or enrolled in courses? Yes No

b) If answer to a) is Yes, list the ~ of the courses you are currently taking (or plan to take in the near future), the ~ of each course, and your avera~e mark (or anticipated mark) so far in each course and the expected completiop date.

NAME OF COURSE LEVEL (Gen, Adv) AVERAGE MARK TO DATE

c) Have you completed the requirements for your Ontario Secondary School Diploma?

Yes___ No

EXPECTED COMPLETION DATE

d) If yes, in what year did you receive the diploma? ____________________ _

e) If no, when do you anticipate completing all of the requirements for your OSSD?

t) What other degrees/diplomas/certificates do you hold? Please supply details (include dates).

g) If you are working, please give details.

4. a) Why would you like to pursue a career in veterinary technology?

4. b) What career (or area of work) in veterinary technology most interests you?

c) What other career opportunities may be available to veterinary technology technicians?

d) What work responsibilities can be expected of a veterinary technology technician?

5. Animals compete with man for food supplies. How can we justify maintaining animals in a 'food-hungry' world?

Date Signature of Applicant

190

senate board of undergraduate studies

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