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| Course Description |
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| Course Name |
: |
Invertebrate fisheries |
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| Course Code |
: |
SAİ-524 |
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| Course Type |
: |
Optional |
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| Level of Course |
: |
Second Cycle |
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| Year of Study |
: |
1 |
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| Course Semester |
: |
Spring (16 Weeks) |
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| ECTS |
: |
6 |
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| Name of Lecturer(s) |
: |
Asst.Prof.Dr. ERHAN AKAMCA
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| Learning Outcomes of the Course |
: |
Knows technical properties and details of methods for prawns, crabs, lobster, octopus, squid, mussel, oyster.
Knows species composition and sampling methods that used for catching prawns, crabs, lobster, octopus, squid, mussel, oyster.
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| Mode of Delivery |
: |
Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
YLSAİ-201 Specialization Field
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
Teaching of technical features and technical characteristics of fishing gear which is used in marine invertebrates (Crustacea, bivalvia, gastropoda, cephalopoda). |
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| Course Contents |
: |
Technical features of nets used in shrimp fisheries, their CPUE, technical information on reduction of by-catch on these nets. • Mussle, Oyster and Whelk, Detailed information on catching equipmants used for these species and practical studies at sea. • Squid, Cuttlefish and Octopus, Description of catching methods and factor affect to fisheries. |
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| Language of Instruction |
: |
Turkish |
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| Work Place |
: |
Classroom, sea study. |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Introduction |
Reading the course notes and related information. |
Lecture |
|
2 |
Sponge fishing |
Reading the course notes and related information. |
Lecture, visual demonstration |
|
3 |
Bivalvia fishing, ödev. |
Reading the course notes and related information. |
Lecture, visual demonstration |
|
4 |
Sea snail fishing |
Reading the course notes and related information. |
Lecture, visual demonstration |
|
5 |
Sea snail traps, homework |
Reading the course notes and related information. |
Lecture, visual demonstration |
|
6 |
Marine study |
Reading the course notes and related information. |
Lecture, Practice |
|
7 |
Prawn fishing, homework. |
Reading the course notes and related information. |
Lecture, visual demonstration |
|
8 |
Midterm exam |
Studying for midterm exam |
Written exam |
|
9 |
Crab fishing |
Reading the course notes and related information. |
Lecture, visual demonstration |
|
10 |
Lobster fishing |
Reading the course notes and related information. |
Lecture, visual demonstration |
|
11 |
Octopus fishing |
Reading the course notes and related information. |
Lecture, visual demonstration |
|
12 |
Cuttlefish fishing |
Reading the course notes and related information. |
Lecture, visual demonstration |
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13 |
Squid fishing. |
Reading the course notes and related information. |
Lecture, visual demonstration |
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14 |
Marine study |
Reading the course notes and related information. |
Lecture, Practice |
|
15 |
Marine study |
Reading the course notes and related information. |
Lecture, Practice |
|
16/17 |
Final exam |
Studying for final exam |
Written exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Lecture notes
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| |
| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
60 |
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Homeworks/Projects/Others |
3 |
40 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
|
100 |
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Rate of Final Assessments to Success
|
60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology |
5 |
|
2 |
Comprehends interaction of expertise area in relation to interdisciplinary relationships |
1 |
|
3 |
Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information |
3 |
|
4 |
Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. |
4 |
|
5 |
Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. |
5 |
|
6 |
Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions |
4 |
|
7 |
Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. |
4 |
|
8 |
Develops a positive attitude towards life long learning. |
4 |
|
9 |
Prepares written and visual presentations with technological devices in their area of expertise |
2 |
|
10 |
Examines and develops social relations and norms critically and changes all if necessary |
0 |
|
11 |
Communicates both in written and verbal in one foreign language |
0 |
|
12 |
Uses computer and communication technologies effectively for their expertise area. |
1 |
|
13 |
Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. |
1 |
|
14 |
Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process |
1 |
|
15 |
Applies interdisciplinary studies with assimilated knowledge and skills for solving problem |
0 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
|
Class Time (Exam weeks are excluded) |
14 |
2 |
28 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
4 |
56 |
| Assesment Related Works |
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Homeworks, Projects, Others |
3 |
20 |
60 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
2 |
2 |
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Final Exam |
1 |
2 |
2 |
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Total Workload: | 148 |
| Total Workload / 25 (h): | 5.92 |
| ECTS Credit: | 6 |
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