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Journal of Veterinary Medical Education, Vol 34, Issue 5, 542-549
DOI: 10.3138/jvme.34.5.542
Copyright © 2007 by Association of American Veterinary Medical Colleges
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Animal Handling: A Critical Component of Veterinary Education

Animal Handling as an Integrated Component of Animal and Veterinary Science Programs at the University of Queensland

A. Judith Cawdell-SmithRobert A.E. PymRodney G. VerrallMark A. HohenhausAndrew TribeGlen T. ColemanWayne L. Bryden

Correspondence: Address correspondence to Dr. A.J. Cawdell-Smith, School of Animal Studies, University of Queensland, Gatton, QLD 4343, Australia.

Students in animal science and veterinary science at the University of Queensland (UQ) have similar introductory courses in animal handling in year 1 of their degree programs. Veterinary students take animal-handling instruction in farm and companion animals, whereas animal science students are instructed in handling farm animals, horses, and rodents. Veterinary students are introduced to rodents, and animal science students to dogs and cats, in subsequent years of the curriculum. Both cohorts receive additional training, with clinical emphasis for veterinary students in years 3, 4, and 5 of their five-year curriculum. The introductory course is well received by students; both student cohorts appreciate the opportunity provided and the effort that goes into the animal-handling classes. Undergraduates realize that acquiring animal-handling skills will increase their proficiency in their subsequent careers; veterinary graduates recognize that their handling prowess will give their clients confidence in their abilities. Most clients cannot judge the competence of a veterinarian's diagnosis or treatment but will judge their ability based on their handling skills. Ongoing practice allows students to become competent in animal handling.

Key Words: animal handling • animal science • veterinary science • practical instruction




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P. McGreevy
Firm But Gentle: Learning to Handle with Care
J Vet Med Educ, January 1, 2007; 34(5): 539 - 541.
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