Postgraduate Course: Fundamentals of Human Anatomy 2 (BIME11104)
Course Outline
| School | Deanery of Biomedical Sciences |
College | College of Medicine and Veterinary Medicine |
| Credit level (Normal year taken) | SCQF Level 11 (Postgraduate) |
| Course type | Online Distance Learning |
Availability | Not available to visiting students |
| SCQF Credits | 20 |
ECTS Credits | 10 |
| Summary | This course provides the fundamental knowledge in anatomy and is the core constituent of the Anatomical Sciences online programme. |
| Course description |
This is a continuation of the material covered in Fundamentals of Human Anatomy 1.
Students will carry out, at a basic level, a virtual dissection of an area of the body using Primal Pictures software and Acland¿s Atlas Video Atlas of Human Anatomy and other anatomy resources. Augmented reality software currently being developed collaboratively between SBMS (Anatomy) and LUMA will also be used. This is being designed with this course in mind.
Anatomical study of the thorax, abdomen, head and neck will be covered in this second semester course.
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Entry Requirements (not applicable to Visiting Students)
| Pre-requisites |
|
Co-requisites | |
| Prohibited Combinations | |
Other requirements | None |
Course Delivery Information
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| Academic year 2017/18, Not available to visiting students (SS1)
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Quota: None |
| Course Start |
Semester 2 |
| Course Start Date |
15/01/2018 |
Timetable |
Timetable |
| Learning and Teaching activities (Further Info) |
Total Hours:
200
(
Lecture Hours 30,
Online Activities 45,
Formative Assessment Hours 10,
Summative Assessment Hours 2,
Programme Level Learning and Teaching Hours 4,
Directed Learning and Independent Learning Hours
109 )
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| Assessment (Further Info) |
Written Exam
0 %,
Coursework
100 %,
Practical Exam
0 %
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| Additional Information (Assessment) |
The assessment of this course will comprise two elements:
1. MCQ/EMQ techniques (including text and visual based components) which will be automatically graded. This form of assessment will comprise 70% of the mark for this course.
2. An online (e.g. discussion forum, wiki, web form, blog etc.) activity (comprising 30% of the mark for this course) designed to test the candidate's critical analysis of existing literature; reflective perspective on an issue relating to the topic; and ability to communicate scientific information in an appropriate and professional manner to colleagues. |
| Feedback |
In addition to the formal summative assessment required to pass this course, formative self-assessment utilising MCQ/EMQ formats will also be provided. |
| No Exam Information |
Learning Outcomes
On completion of this course, the student will be able to:
- Understand at a basic level the structure and function of the area being been studied both systematically and regionally.
- Clearly demonstrate a knowledge of the anatomy of the area being studied.
- Ability to communicate scientific information in an appropriate and professional manner.
- Make effective use of learning resources.
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Learning Resources
| Resources will be released in a progressive manner on a weekly basis. Published resources e.g. text and journal access will be possible through the University electronic learning environment. |
Additional Information
| Graduate Attributes and Skills |
Skills in the use of discussion boards for respectful, sensitive, supportive and professional communication.
Ability to carry out tasks in an independent and sustainable manner.
A general level of IT skill regarding virtual dissection and interpreting images.
Skills in research and enquiry. |
| Special Arrangements |
This course will be taught entirely by distance learning, using the virtual learning environment of Learn as the delivery platform. Course materials are protected by a secure username and password. These access details are made available to registered users only.
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| Keywords | ANSCI2Fund2,Anatomy,Human,Virtual Dissection |
Contacts
| Course organiser | Ms Alethea Kelsey
Tel: (0131 6)50 2924
Email: |
Course secretary | Miss Sara-Louise Tait
Tel: (0131 6)51 5997
Email: |
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