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Course Description Course Name : Marine fish culture Course Code : SUF408 Course Type : Compulsory Level of Course : Sub-Level (Undergraduate Degree) Year of Study : 4 Course Semester : Spring (16 Weeks) ECTS : 5 Name of Lecturer(s) : Assoc.Prof.Dr. MAHMUT ALİ GÖKÇE Learning Outcomes of the Course : Students İdentify hatchery systems Students Compare larva culture systems Students design live feed systems Students design hatchery elements for production Students Chose appropriate cage systems for fish production Characterize sea bream, sea bass, red sea bream, sole, yellow tail culture systems Know growth performance measurement criteria Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Presentation of hatchery site selection, hatchery filter systems, the elements of hatcheries, cage systems, general information about the production of live food, sea bream, sea bass, flounder, turbot, red sea bream, yellow tail production, growth performance measurement criteria. Course Contents : Hatchery systems and filters, tanks and larval production systems, site selection criteria for cages and cage systems, the general features of the production of live food, sea bream, sea bass, flounder, turbot, bream and yellow tail growth, measurement criteria of growth performance . Language of Instruction : Turkish Work Place : Classrooms, research facilities, labs of Fisheries faculty, technical visits   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Fish farming in the world and in Turkey, stages of marine fish farming Internet resorces, Book sections Visual presentation 2 Site selection criteria for hatcheries and alternatives for the culture of larvae Internet resorces, Book sections Visual presentation 3 Basic information about the culture of live food (algae culture) Internet resorces, Book sections in plankton culture unit 4 Basic information about the culture of live food (zooplankton culture) Internet resorces, Book sections in plankton culture unit 5 Filter systems and their functions Internet resorces, Book sections Visual presentation 6 Elements of hatcheries Internet resorces, Book sections Technical visit to a commercial hatchery 7 Larvae culture sea bream and sea bass Internet resorces, Book sections Visual presentation 8 Mid term exam Internet resorces, Book sections Written exam 9 Sole culture Internet resorces, Book sections Visual presentation 10 Red bream culture Internet resorces, Book sections Visual presentation 11 Yellow tail culture Internet resorces, Book sections Visual presentation 12 Site selection criteria for cages. Internet resorces, Book sections Technical visit to a farm 13 Fish farming in cages and in earth ponds Internet resorces, Book sections Technical visit to a earth pond farm 14 Fish growth performance criteria Internet resorces, Book sections Examples an practices 15 Fish growth performance criteria Internet resorces, Book sections Examples an practices 16/17 Final exam Study for exam Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Cage culture, Suat Dikel  Related internet sources, statistics, visual sources, etc  Marine fish culture, Devrim memiş  Anadrom, katadrom and marine fish culture, Nazmi Tekelioğlu  Marine fish culture lecture notes, Mahmut Ali Gökçe 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 1 2 Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. 2 3 Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field 5 4 Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. 3 5 assessment of data scientifically on fisheries engineering, determining and solving the problems 5 6 Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. 5 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 4 11 Improving life-long learning attitude and using the information to the public interest. 5 12 Having skills to apply modern techniques and computational tools necessary for engineering applications. 4 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 3 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 3 42 Assesment Related Works     Homeworks, Projects, Others 0 0 0     Mid-term Exams (Written, Oral, etc.) 1 7 7     Final Exam 1 10 10 Total Workload: 115 Total Workload / 25 (h): 4.6 ECTS Credit: 5