Surgery

Soft Tissue Surgery I

waiting list open

 

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

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
08:00 – 09:00 Course Introduction
Tuesday, 04/05/2021
08:30 – 10:00 Surgical Site Infections
10:00 – 10:30 Coffee Break
10:30 – 13:00 Instrument and Tissue Handling Techniques
Patient, Surgeon, OP Room
Wednesday 05/05/2021
08:30 – 10:00 Disinfection/Sterilisation Methods
10:00 – 10:30 Coffee Break
10:30 – 13:00 Suture Material and Suture Techniques
Hemostasis, Hemostatic devices
Thursday, 06/05/2021
08:30 – 10.:00 Basic Knowledge in Gastro-Intestinal Surgery:
– 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
08:30 – 10:00 Varia
– 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
08:30 – 10:00 Varia
– 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

Monday, 6 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