Surgery
Soft Tissue Surgery I
held
Combined course
03.05.2021 – 08.05.2021
06.09.2021 – 07.09.2021
EURO 2.650.-
Total hours: 40
ATF hours (Austria, Germany, Luxembourg, Switzerland): TBA
ECTS credits (Master & Certificate): 5
Program Director/
Principal Course Master:
Course Overview
The ESAVS Soft Tissue Surgery courses are dedicated to veterinarians in practice or in the academic field who are willing to deepen their knowledge in soft tissue surgery. The comprehensive study program consists currently of 4 one-week modules. Each course is composed of a mix of theory and practice on models and cadavers. Much time is dedicated to interactive and practical training under the supervision of course masters and instructors, who are all internationally recognized European or American specialists.
After attending the whole program, participants shall have acquired sufficient knowledge not only to face most of the current clinical situations but also to further progress by themselves and then recognize the cases that need to be referred to specialists.
STS I (Soft Tissue Surgery I) is mandatory before continuing on to the next courses. STS II, III and IV can be taken in any order. It is recommended to take STS V only after completion of the previous courses.
Soft Tissue Surgery I:
This course focuses on the basic principles of surgery, tissue handling, knotting techniques and general abdominal and gastro-intestinal surgery.
Learning Outcomes:
At the end of the course, participants 1) shall be able to apply atraumatic surgery principles on all occasions, 2) Master current abdominal surgeries principles and techniques, 3) have changed paradigm, not trying anymore to know “how” but “why”.
Course program (Subject to change)
Monday, 03/05/2021
Tuesday, 04/05/2021
10:00 – 10:30 Coffee Break
10:30 – 13:00 Instrument and Tissue Handling Techniques
Patient, Surgeon, OP Room
Wednesday 05/05/2021
10:00 – 10:30 Coffee Break
10:30 – 13:00 Suture Material and Suture Techniques
Hemostasis, Hemostatic devices
Thursday, 06/05/2021
– Anatomy, Surgery of the stomach and small intestines
– Particularities of Large Intestines
10:00 – 10:30 Coffee Break
10:30 – 13:00 The critical patient:
– Nutritional needs of the Surgical Patient
– Gastric Dilatation Volvulus
– The Septic Peritonitis and abdominal drainage
13:00 – 17:00 Clinical cases, Group work and discussion
Friday, 07/05/2021
– The Fast Splenectomy
– Reconstruction of abdominal Hernias
10:00 – 10:30 Coffee Break
10:30 – 13:00 Pain management in abdominal surgery
Discussion, course evaluation and course closure
Saturday, 08/05/2021
– The Fast Splenectomy
– Reconstruction of abdominal Hernias
10:00 – 10:30 Coffee Break
10:30 – 13:00 Pain management in abdominal surgery
Discussion, course evaluation and course closure
Practical sessions
Lisbon/PT, 06 – 07 September 2021
08:30 – 12:30 Dry Lab: Suture and ligature Techniques
12:30 – 13:30 Lunch Break
13:30 – 17:30 Wet Labs:
– Abdominal opening, exploration and closure
– Gastric and intestinal surgeries
Tuesday, 7 September 2021
08:30 – 12:30 Wet Lab: Feeding tubes placements, abdominal biopsies
12:30 – 13:30 Lunch Break
13:30 – 17:30 Wet Labs:
– Omental uses, Splenectomy, Gastropexy
– More advanced intra-abdominal procedures