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Self-Evaluation Report Stage One Veterinaarmeditsiini ja loomakasvatuse instituut Institute of Veterinary Medicine and Animal Sciences Eesti Maaülikool Estonian University of Life Sciences Self-Evaluation Report Stage One Tartu 2015 Compiled by: Andres Aland Piret Kalmus Külli Kõrgesaar Andžela Lehtla Toomas Orro Mati Roasto Toomas Tiirats Arvo Viltrop Contributions from: David Richard Arney Elis Vollmer Estonian Veterinary Medicine Student Association Association of Finnish Veterinary Students in Tartu SUOLET Editor: Tiina Kivisäkk Abbreviations ASTRA Institutional development programme for research and development and higher education institutions BOVA Baltic Forestry, Veterinary and Agricultural University Network DAA Department of Academic Affairs of the University EBVS European Board of Veterinary Specialisation ECTS European Credit Transfer System EKKA Estonian Higher Education Quality Agency EMÜ Estonian University of Life Sciences ENIC/NARIC Centre Estonian Agency of Academic Recognition ERDP Estonian Rural Development Plan EVA Estonian Veterinary Association GHP Good Handling Practice GMP Good Manufacturing Practice HACCP Hazard Analysis and Critical Control Point ISE Index Scriptorum Estoniae MER Ministry of Education and Research MoRA Ministry of Rural Affairs, Ministry of Agriculture (till September 1 2015) NJF Nordic Association of Agricultural Scientists NOVA Nordic Forestry, Veterinary and Agricultural University Network NSC Non-state commissioned students SC State commissioned students VFB Veterinary and Food Board VFL National Veterinary and Food Laboratory VO Veterinary official ÕIS Study Information System 3 Table of contents Abbreviations ................................................................................................................................................................................... 3 INTRODUCTION ......................................................................................................................................................................... 7 Chapter 1. OBJECTIVES ................................................................................................................................................................ 12 1.1 Suggestions ................................................................................................................................................................ 13 Chapter 2. ORGANISATION ......................................................................................................................................................... 13 2.1 Factual information ................................................................................................................................................... 13 Chapter 3. FINANCING ................................................................................................................................................................ 17 3.1 Financing at the University ........................................................................................................................................ 17 3.1.2 Capital expenditure .......................................................................................................................................... 18 3.1.3 Information on extra income ............................................................................................................................ 19 3.1.3.1 Tuition fees ........................................................................................................................................... 19 3.1.4 Income (revenue) and expenditure ................................................................................................................... 19 3.2 Comments ................................................................................................................................................................ 20 3.3 Suggestions ................................................................................................................................................................ 20 Chapter 4. CURRICULUM ............................................................................................................................................................ 21 4.1 Factual Information ................................................................................................................................................... 21 4.1.1 Power of subjects and types of training ............................................................................................................. 23 4.1.1.1 Power of subjects .................................................................................................................................. 23 4.1.2 Undergraduate curriculum followed by all students .......................................................................................... 27 4.1.2.1 Curriculum hours ................................................................................................................................. 27 4.1.3 Further information on the curriculum ............................................................................................................ 33 4.1.4 Obligatory training ........................................................................................................................................... 33 4.1.4.1 Clinical training as a part of teaching of clinical subjects ...................................................................... 33 4.1.4.2 Assessment of practical training in clinics ............................................................................................. 34 4.1.5 Obligatory extramural work.............................................................................................................................. 34 4.1.6 Specific information on the practical training in food hygiene/public health ..................................................... 36 4.1.6.1 Practical training in meat inspection ..................................................................................................... 36 4.1.7 Ratios ............................................................................................................................................................... 37 4.1.7.1 General indicators of the types of training ............................................................................................ 37 4.1.7.2 Special indicators of training in food hygiene/ public health ................................................................. 37 4.2 Comments ................................................................................................................................................................ 37 4.3 Suggestions ................................................................................................................................................................ 38 Chapter 5. TEACHING AND LEARNING: QUALITY AND EVALUATION ............................................................................ 38 5.1 Factual information ................................................................................................................................................... 38 5.1.1 Teaching programme ....................................................................................................................................... 38 5.1.1.1 Co-ordination of teaching between different departments, sections, institutes and services .......................... 38 5.1.1.2 Pedagogical approach and the use of newer approaches ................................................................................. 39 5.1.1.3 Textbooks and course note materials ................................................................................................................... 40 5.1.1.4 Contractual arrangements between the Faculty and outside bodies ....................................................... 40 5.1.1.5 General learning objectives underlying the veterinary curriculum and how this is ensured ........................... 40 5.1.1.6 Assessment of Day-one skills ................................................................................................................ 41 5.1.2 The teaching environment ............................................................................................................................... 41 5.1.2.1 Staff development facilities, particularly in relation to teaching skills .................................................... 41 5.1.2.2 Systems for reward of teaching excellence (e.g., accelerated promotion, prizes, etc.) ........................................... 41 5.1.2.3 Other measures taken to improve the quality of teaching and of learning opportunities ...................... 41 5.1.3 The examination system ................................................................................................................................... 42 5.1.3.1 Forms of examination .......................................................................................................................... 42 5.1.3.2 Examinations and retakes ..................................................................................................................... 42 5.1.3.3 External examiners ................................................................................................................................ 42 5.1.4 Evaluation of teaching and learning ................................................................................................................
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