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Telford Certificate in Farriery Knowledge (Level 3) - Telford Distance

Qualification: Certificate
Level: 3
Dates:

2019 Semester 8: 05 August to 31 July

2019 Semester 9: 02 September to 28 August

Duration:

One year, part-time

Location: Telford Distance
Credits: 80

Gain knowledge and understanding of the horses hoof and the farriery profession. This programme is for those who have an interest or involvement with farriery and who wish to improve their knowledge or with a view to instructing and/or managing a farriery business. 

Topics:

  • History and purpose of shoeing
  • biomechanics and anatomy of the horse
  • shoeing processes
  • types of shoes
  • farriery terminology
  • conditions and diseases of the hoof
  • farriery tools
  • handling of horses
  • horse breeds and disciplines
  • industry sector options

This certificate covers everything you need to know about the horse hoof. There are 11 learning modules and there is no practical requirement for this certificate.

By the end of the course the learner should be able to: 
- explain the history of farriery and the purpose of farriery 
- describe the industry sector and career options 
- explain the biomechanics and anatomy of the horse 
- describe the shoeing process 
- list the types of studs, materials, and when to use 
- define the various terms specific to farriery 
- describe the conditions and diseases of the hoof 
- explain personal health and safety issues 
- describe the range and purpose of farriery tools 
- explain how to handle horses in different situations 
- identify the different breeds and disciplines and their shoeing requirements.

By the end of the course, you will be able to:

  • explain the history of farriery and the purpose of farriery
  • describe the industry sector and career options
  • explain the biomechanics and anatomy of the horse
  • describe the shoeing process
  • list the types of studs, materials, and when to use 
  • define the various terms specific to farriery
  • describe the conditions and diseases of the hoof
  • explain personal health and safety issues
  • describe the range and purpose of farriery tools
  • explain how to handle horses in different situations
  • identify the different breeds and disciplines and their shoeing requirements.
This programme is delivered part-time by Telford Distance via SIT2LRN Distance Learning Online.

Topics within this programme include:

Farriery History
The history behind farriery, including the reason for shoeing, history and different designs and style

Equine Biomechanics and Anatomy

  • Anatomy
  • parts and function of the hoof
  • biomechanics
  • conformation
  • bone growth

Farriery Shoeing
The requirements and processes of shoeing, including preparation and trimming, types of shoes, remedial and surgical shoeing, shoeing for different terrain and events. 

Farriery Studs
Studs – types, advantages and disadvantages 

Farriery Terminology
Terminology specific to the farriery industry. 

Equine Conditions and Diseases of the Hoof
Learn about the different conditions and diseases of the hoof, impacts of these conditions, and strategies to alleviate them.

Farriery Tools
Learn about the types and use of hand tools, non-hand tools, plant and machinery 

Farriery Industry
Knowledge of the career opportunities available in the equine industry and how to conduct professional behaviour

Farrier Health and Safety
Know about the importance of being healthy, aspects of good health, the importance of being safe, hazard and risk management, the use of safety equipment, the impact of drugs at work 

Handling horses
The knowledge to handle horses safely while shoeing, and the use of halters and rugs

Equine breeds and disciplines
Know the different breeds of horses and the variety of equine disciplines

$473.00

Entry requirements

Applicants must:

* Be 16 years or over

* Be proficient in English (written and oral).

Note: If English is your second language, you will be required to provide evidence that you are sufficiently competent in English to take part in this programme.

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