Note: This is an archived Handbook entry from 2008.Search for this in the current handbook
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2008:Semester 1, - Taught on campus.
Semester 2, - Taught on campus.
Lecture/tutorial and practical sessions (including dissection) totalling 160 contact hours and 100 additional dissection hours. This includes an average of two five-hour supervised practical sessions (including two tutorials) and up to six hours of independent dissection per week.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Total Time Commitment: Not available|
|Recommended Background Knowledge:||None|
|Non Allowed Subjects:||None|
|Core Participation Requirements:||
For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.
It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support: http://services.unimelb.edu.au/disability
|Subject Overview:||On successfully completing this subject students should: |
* Have developed a thorough knowledge of all aspects of regional and systemic anatomy; and
* Understand the surgical relevance of all structures studies, common variations, and surgical and procedural approaches to each organ or structure.
|Breadth Options:|| |
This subject is not available as a breadth subject.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
Postgraduate Diploma in Surgical Anatomy |
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