Bachelor of Veterinary Biology / Bachelor of Veterinary Science

Charles Sturt University

Type of institution: University/Higher Education Institution
Level: Undergraduate
CRICOS: 00005F

Do you have a passion for animal health and welfare? The Bachelor of Veterinary Biology / Bachelor of Veterinary Science double degree from Charles Sturt University will prepare you for a career as a registered veterinarian in Australia, New Zealand, Hong Kong, Singapore, the United Kingdom and South Africa.

Structure

To graduate students must satisfactorily complete 384 points.

Subjects

  • Veterinary science

Standard entry requirements

  • Successful completion of one year full time equivalent university level study (AQF level Associate Degree or higher) demonstrating a reasonable prospect of success through the Grade Point Average (GPA) gained in the most recent of these studies.ATAR/SR : 90.00.
  • A Supplementary Application Form.
  • An interview with Charles Sturt University staff and representatives.

Recognition

Professional recognition Workplace learning Residential schools This course is fully accredited with the Australian Veterinary Boards Council (AVBC), the Veterinary Council of New Zealand and the Royal College of Veterinary Surgeons in the UK. This means that graduates will have achieved the necessary graduate attributes and will be eligible for registration as veterinarians in all states of Australia, and in New Zealand, Hong Kong, the United Kingdom and South Africa.

Study pathways

Charles Sturt University frequently recognises prior learning including study at other institutions in many of its degrees. Each request for credit is individually assessed prior to commencement of the course.

Study information

CampusFeesMid year intakeAttendance
Wagga Wagga International: $69,600 No
  • Full-time : 6 years

Related courses

Browse more courses
Is the information on this page correct? Request update
Sign up to our newsletter for the latest scholarships and education news
You must agree before submitting.

Subscribe to our newsletter

Join the conversation