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Course Description Course Name : Fresh water Fish culture Course Code : SUF305 Course Type : Compulsory Level of Course : First Cycle Year of Study : 3 Course Semester : Fall (16 Weeks) ECTS : 4 Name of Lecturer(s) : Prof.Dr. SUAT DİKEL Learning Outcomes of the Course : Giving to knowledge about culture of fresh water fish species Gives some knowledge about Trout, tilapia and carp fry productions Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None freshwater fish species Aim(s) of Course : Knowledge about freshwater fish species, learning about Culture techniques of inland fish species that cultured in Turkey and World wide Course Contents : 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. Language of Instruction : Turkish Work Place : Faculty classes and Fresh water fish culture research station.   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 History of fish culture, Reading sources related with course Oral Presentation 2 Global and Turkish aquacultural statistics and new trends İnvestigation on internet about the course Oral Presentation 3 Inland fish culture in Turkey and EU. İnvestigation on internet about the course Oral Presentation 4 Industrial fish culture İnvestigation on internet about the course Oral Presentation 5 Culture Techniques Reading sources related with course Oral Presentation 6 Improvement in fish culture Reading sources related with course Oral Presentation 7 Investigation of fish growth parametes Reading sources related with course Oral Presentation 8 Exam Preparation of exam multple choise exam 9 Trout culture Reading sources related with course Oral Presentation 10 Trout culture Reading sources related with course Oral Presentation 11 Tilapia culture Reading sources related with course Oral Presentation 12 Fish Grading Reading sources related with course Oral Presentation 13 Barramundi culture Reading sources related with course Oral Presentation 14 Culture of Stripped bass, Silver Australian perch Reading sources related with course Oral Presentation 15 Culture of Cyprinids, Grass carp, Chinese carp Reading sources related with course Oral Presentation 16/17 Exam Preparation of exam Multiple choice   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Dikel S., 2009 Tilapia Culture  Tekelioğlu N.,2003 Freshwater fish culture Book Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 100     Homeworks/Projects/Others 0 0 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Using the informatics and communicating technology 3 2 Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. 3 3 Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field 3 4 Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. 5 5 assessment of data scientifically on fisheries engineering, determining and solving the problems 4 6 Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. 3 7 Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution 5 8 Having plan any study related to fisheries science as an individually, managing and consulting 5 9 Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning 5 10 Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication 3 11 Improving life-long learning attitude and using the information to the public interest. 4 12 Having skills to apply modern techniques and computational tools necessary for engineering applications. 5 13 Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field 3 14 Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field 2 15 Improves constantly itself , as well as professional development scientific, social, cultural and artistic fields according to his/her interests and abilities identifying needs of learning. 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total 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 10 10     Final Exam 1 10 10 Total Workload: 104 Total Workload / 25 (h): 4.16 ECTS Credit: 4