Latvian qualifications database (...more
- Able to perform intellectual operations at the level of knowledge, understanding, use and simple analysis.
- Uses knowledge and theoretical understanding in wide-ranging complex activities.
- Able to obtain and evaluate information independently.
- Uses wide-ranging knowledge and skills for the solution of well-formulated, but unknown and unforeseeable problems.
- Has detailed, theoretical knowledge and understanding corresponding to the professional qualification.
- Has wide-ranging skills and proficiency essential for the profession corresponding to the professional qualification.
- Able to perform the work of executor independently, including the planning and supervision of the work to be performed.
- Knows and is able to apply appropriate technologies.
- Able to apply information acquisition and processing technologies in professional activity.
- Latvian language proficiency developed and foreign language(-s) proficiency improved.
- Knows and understands links between historical developments of their county, Latvia, Europe and world.
- Able to apply mathematical knowledge and skills in professional work.
- Able to apply knowledge about the facts and laws of natural sciences in professional activity.
- Able to evaluate the processes occurring in nature and society and comprehend them in their system and development.
- Understands the principle of coherence of ecological space and observes the environmental protection requirements in professional activity.
- Understands the basic principles of market economy.
- Able to find their place in the economic structures of society and able to operate therein.
- Understands the economic relationship between employer and employee and knows the relevant legislation.
- Has a conception of the political structure of the European Union, as well as of the principles of single economic area and the mobility of the labour force.
- Evaluates their abilities adequately.
- Plans activity in compliance with circumstances, possibilities and their abilities.
- Plans time in accordance with task.
- Able to make justified choice and make a decision independently in familiar and less familiar circumstances.
- Able to answer for the quantitative and qualitative result of their professional activities, assumes partial responsibility for the work performed by others.
- Is determined, systematic and rational when working.
- Is careful and accurate.
- Able to assume initiative.
1. Basic knowledge of the following is required – basics of agronomics.
2. Understanding of the following is required:
2.1. farm animal anatomy and physiology;
2.2. pathology basics and physiology;
2.4. surgery basics;
2.5. infection diseases;
2.6. environmental studies and environmental protection;
2.7. legal labour relations;
2.8. professional terminology in the official language and one foreign language.
3. Practical knowledge of the following is required:
3.1. normative acts that regulate an animal’s health, welfare, and nutritional safety, directly applicable European Union law (regulations) and international agreements;
3.2. labour safety;
3.3. environmental protection;
3.4. electrical safety and fire safety requirements;
3.5. organization of veterinary work;
3.7. professional communication;
3.8. cattle breeding basics;
3.9. food product circulation hygiene;
3.11. clinical diagnostics;
3.12. ingestion of non-communicable diseases;
3.13. obstetrics and gynecology;
3.14. artificial insemination of farmed animals;
3.15. parasitic diseases;
3.16. veterinary expertise;
3.17. the official language;
3.18. one foreign language at a communication level.
1. To work with computer at a user level.
2. To find information by using software (for example, from the internet using browsers) and databases necessary for work.
3. To fill in the necessary documents.
4. To contact the customer and colleagues.
5. To group medicine in pharmacological order.
6. To compose and read veterinarian and humanitarian medical prescriptions.
7. To differentiate the species of farm animals, domestic (pet) animals, aquaculture animals and invertebrates.
8. To sort economic waste by separating hazardous waste.
9. To comply with food circulation hygiene requirements.
10. To tidy and disinfect rooms for researching, treatment, and care of a diseased animal.
11. To be able to identify the placement of organs, animal body parts and joints.
12. To identify the weight of an animal.
13. To measure animal body temperature, to determine pulse, breathing frequencies, ruminal movements.
14. To give an animal an enema.
15. To take an animal’s milk, blood, urine, pathological material, and fecal samples.
16. To package and save taken samples, to fill in accompanying documents.
17. To use express methods to determine an animal’s biochemical indicators.
18. To prepare samples for microscopic research and test samples with microscope.
19. To prepare tuberculin area.
20. To identify and differentiate the signs of an animal’s non-communicable diseases.
21. To milk animals.
22. To identify the signs of animal’s udder inflammation.
23. To perform raw milk somatic cell control by using CMT (Cells Mastitis Test) or similar express method.
24. To identify the signs of animal’s estrus, optimal insemination period or mating cycles.
25. To perform measures for drying off a cow.
26. To detect pregnancy by investigating a cow rectally and according to external signs, as well as to detect pregnancy with the help of instruments.
27. To determine the oncoming signs of an animal’s maternity, and to identify the position of the fetus in maternity paths.
28. To prepare an animal for birth assistance.
29. To perform animal’s natural birth progress.
30. To assist an animal in the event of a difficult birth.
31. To take care of a newborn animal.
32. To give the medicine indicated by veterinarian to an animal through the mouth, under the skin, in the skin, muscle, vein, abdominal cavity, as inhalation, in the mammary gland, uterus.
33. To prepare an operating room and instruments before and after an operation.
34. To prepare an animal for operation.
35. To assist the veterinarian during the operation.
36. To take care of an animal’s wounds, apply a tourniquet, to bandage and put a splint.
37.To perform artificial respiration and heart massage for an animal.
38. To use a spike.
39. To identify care measures for a diseased animal.
40. To compose nutrition according to animal’s state of health and physiological condition.
41. To identify an animal’s density and other holding condition parameters, also to evaluate compliance with welfare requirements.
42. To evaluate an animal’s nutrition by differentiating damaged feed from non-damaged feed.
43. To orientate in the uses of vitamins and minerals.
44. To detect signs that indicates an infectious disease in an animal.
45. To make a decision regarding taking the appropriate further measures when identifying signs of an infectious disease in an animal.
46. To take precautionary measures when identifying signs of an infectious disease in an animal .
47. To prepare liquid in specific concentration for disinfecting and disinsecting.
48. To work with disinfecting and disinsecting tools.
49. To compose a deratization plan for animal holding.
50. To identify animal parasite types and their development cycles.
51. To orientate in animal parasites destruction methods and instruments.
52. To use endo- and ecto-parasite destruction methods and tools.
53.To know how to deal with an animal.
54. To identify animals by using ear tags and microchips.
55. To identify animals with the help of a microchip reader.
56. To determine an animal’s compliance according to information given in accompanying documents.
57. To assess an animal’s welfare during transportation, loading, and unloading.
58. To analyze a herd’s monitoring data and laboratory analyses reports.
59. To know the most important indicator norms of an animal’s milk, blood, urine, and fecal analysis.
60. To orientate in diagnostics reactions of animal infection diseases.
61. To perform an animal ante-mortem inspection.
62. To orientate in the basic principles of hazard analysis and critical control point (HACCP) detection and good hygiene practice, also in the basic principles of slaughterhouse organization.
63. To know labeling of carcass and animal byproducts.
64. To differentiate pathological changes in carcasses and animal organs.
65. To perform the inspection of an animal carcass and its parts, palpation, and cutting.
66. To perform a trichinoscopic examination.
67. To differentiate the meat of different animal species by their external signs.
68. To identify organoleptic characteristics of meat, milk, aquaculture products, eggs, honey and the processed products.
69. To know the quality indicator norms of raw milk.
70. To know the categories of animal origin sub-products that are not used in food.
71. To orientate in meat labeling requirements.
72. To use animal origin sub-product management conditions that are not suitable for human consumption.
- Smiltenes tehnikums
"Kalnamuiža 10", SMILTENES PAGASTS, SMILTENES NOVADS, LV-4729
Tālr.: 64707653, 64772567, 64772773
Veterinarian assistant (3240 01)
Certificate of general secondary education
Formal (through education programmes)