TÜRKÇE
ENGLISH
Information
| Code | SUF305 |
| Name | Inland Fish Culture |
| Term | 2024-2025 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. SUAT DİKEL |
| Course Instructor |
Prof. Dr. SUAT DİKEL
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Knowledge about freshwater fish species, learning about Culture techniques of inland fish species that cultured in Turkey and World wide
Course Content
In this course , some of the cultured species as trot, tilapia, carps and some of the alternative species have been recognized and some details f culture techniques were investigated.
Course Precondition
none
Resources
Warmwater aquaculture book
Notes
İnland aquaculture book
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Giving to knowledge about culture of fresh water fish species |
| LO02 | Gives some knowledge about Trout, tilapia and carp fry productions |
| LO03 | Assessment of growth performance in fish breeding is learned |
| LO04 | Larviculture is learned |
| LO05 | Production statistics related to inland water fish are learned worldwide |
| LO06 | Broodstock management is learned |
| LO07 | Hatchery technics and methods are learned |
| LO08 | Salmon and trout culture are learned |
| LO09 | Cyrinids culture are learned |
| LO10 | Tialpia culture is learned |
| LO11 | Pangasius culture are learned |
| LO12 | Acipencer culture are learned |
| LO13 | Aiternative species culture are learned |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Explains the basic concepts and principles of science and basic engineering branches. | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Evaluates the accuracy, reliability and currency of the information about fisheries | 5 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology. | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods | 3 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Explains the production and/or processing processes related to seafood products. | 2 |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Investigates the problems related to fisheries using scientific methods. | 4 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Examines events and cases with the scientific method by using theoretical and practical knowledge about fisheries. | 4 |
| PLO08 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | To have the skills and competence required for duties such as consultancy, auditing and expertise in businesses related to fisheries. | 3 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises | 3 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Conducts interdisciplinary studies related to fisheries. | 4 |
| PLO11 | Yetkinlikler - Öğrenme Yetkinliği | Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries. | 4 |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Queries the accuracy of information related to fisheries. | 3 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Have the ability to access and use information. | 5 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Uses the information about fisheries for the benefit of society. | 4 |
| PLO15 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Follows the events on the social and world agenda. | |
| PLO16 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Produces projects by taking into account the problems and needs of the social environment in which they live. | |
| PLO17 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Shares the knowledge and skills acquired in fisheries on various platforms in order to raise awareness of the society. | |
| PLO18 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Uses a foreign language at a sufficient level to follow the resources related to the field and communicate with colleagues. | |
| PLO19 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Uses information and communication technologies related to fisheries. | |
| PLO20 | Yetkinlikler - Alana Özgü Yetkinlik | Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology. | |
| PLO21 | Yetkinlikler - Alana Özgü Yetkinlik | Prepares and manages projects related to fisheries, taking into account environmental, technical, technological and economic aspects. | |
| PLO22 | Yetkinlikler - Alana Özgü Yetkinlik | Acts in accordance with scientific, cultural and ethical values. | |
| PLO23 | Yetkinlikler - Alana Özgü Yetkinlik | Know the legislation related to the field and act accordingly. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | History of fish culture, | Reading sources related with course | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 2 | Global and Turkish aquacultural statistics and new trends | Reading sources related with course | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Inland fish culture in Turkey and EU. | Reading sources related with course | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Industrial fish culture | Reading sources related with course | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Culture Techniques | Reading sources related with course | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Improvement in fish culture | Reading sources related with course | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Investigation of fish growth parametes | Reading sources related with course | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Preparation of exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Trout culture 1 | Reading sources related with course | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Trout culture2 | Reading sources related with course | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Tilapia culture | Reading sources related with course | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Fish Grading | Reading sources related with course | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Barramundi culture | Reading sources related with course | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Culture of Stripped bass, Silver Australian perch | Reading sources related with course | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Culture of Cyprinids, Grass carp, Chinese carp | Reading sources related with course | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Preparation of exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | term exams | preparation of exam | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 108 | ||
| Total Workload / 25 (h) | 4,32 | ||
| ECTS | 4 ECTS | ||