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. A fifth “advanced” module is being planned. 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 1 (Soft Tissue Surgery 1) is mandatory before continuing on to the next courses. STS 2, 3 and 4 can be taken in any order. It is recommended to take STS 5 only after completion of the previous courses.
This course focuses on the basic principles of surgery, tissue handling, knotting techniques and general abdominal and gastro-intestinal surgery.
All modules will be held in China, in English language.
7 hours of Recorded Webinars on Surgical methods from STS I Panel course masters
Webinar: Surgical Site Infections: 1hour
Webinar: Instrument and Tissue Handling Techniques: 1 hour
Webinar: Patient, Surgeon, OP Room Preparation: 1 hour
Webinar: Desinfection/Sterilisation Methods: 45 ‘
Webinar: Hemostasis, Hemostatic Devices: 1 hour
Webinar: Suture Material and Suture Techniques: 1 hour
Webinar: Abdominal Wall Anatomy, Approaches, Closure and biopsies: 75’
08:30-09:00 Local welcome
09:00-10:30 Debriefing from Webinars with MCQs, Polls and casus cases
10:30 – 11:00 Coffee Break
11:00- 12:00 Basic Knowledge in Gastro-Intestinal Surgery: Anatomy, Surgery
12:00 – 12:30 Particularities of Large Intestines and large intestines surgical diseases
12:30 – 13:30 Lunch Break
13:30 – 14:30 Use of Omentum and Abdominal Hernias Closure
14:30 – 15:00 The Fast Splenectomy
15:00 – 15:30 Coffee Break
15:30 – 17:30 Dry labs on suture and ligature techniques
18:00-19:30 Ice-breaker
Abdominal exploration
Use of omentum, lengthening techniques,
Abdominal biopsies
Entero and enterectomies
Fast splenectomy
08:30-09:30 Nutritional needs of the Surgical Patient
09:30-10:30 Gastric Dilatation Volvulus
10:30 – 11:00 Coffee Break
11:00 – 12:30 The Septic Peritonitis
12:30-13:00 Introduction to Minimally-Invasive Surgery
13:00 –14:00 Lunch Break
14-16:00 Pain management in abdominal surgery Rocchi
16:00-18:00 Debriefing, wrap-up session
19:00 Social Dinner
Feeding Tubes Placement,
Serosal patch,
Enteroplication,
Fast Splenectomy,
Gastropexy
Colectomy
Small Animal Hospital Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok 10330, Thailand
Early registration: Euro 1.750,-
(Deadline for FULL early registration payment: 14th December 2024)
Early registration: Euro 2.350,-
(Deadline for FULL early registration payment: 14th December 2024)
Early registration: Euro 3.050,-
(Deadline for FULL early registration payment: 14th December 2024)
Soft Tissue Surgery 1, Shanghai/China, Dr. Merca & Dr. Miraldo | 24. - 28. Feb 2025 | |
Soft Tissue Surgery 3, Shanghai/China, Dr. Brissot & Dr. Bismuth | 24. - 28. Mar 2025 | |
Soft Tissue Surgery 5, Shanghai/China, Dr. Findji & Dr. Jiménez Peláez | 08. - 12. Apr 2025 | |
Soft Tissue Surgery 4, Shanghai/China, Dr. ter Haar | 14. - 18. Apr 2025 | |
Soft Tissue Surgery 2, Shanghai/China, Dr. Van Goethem & Dr. Massari | 07. - 11. Jul 2025 | |
Soft Tissue Surgery 1, Shanghai/China, Dr. Gradner & Dr. Siedenburg | 26. - 30. Jul 2025 |
For payment via Bank Transfer or Paypal please contact the ESAVS Office for Asia: This email address is being protected from spambots. You need JavaScript enabled to view it.
If you have any questions regarding the registration or any other further details for the courses in Asia please contact the ESAVS Office for Asia: This email address is being protected from spambots. You need JavaScript enabled to view it.