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Center for Curriculum and Transfer Articulation
Course: AGS166

First Term: 2018 Fall
Lec + Lab   3.0 Credit(s)   5.0 Period(s)   5.0 Load  
Course Type: Occupational
Load Formula: T

Description: Establishment, care, and selection of facilities for commercial production of animals and plants in a water-based closed system.

MCCCD Official Course Competencies
1. Describe various types of aquaponics enterprises (I)
2. Identify basic types and parts of aquaponics systems. (I)
3. Design and lay out an aquaponics facility. (II)
4. Identify types of animals that may be used in an Arizona aquaponics system. (III)
5. Identify anatomical parts of fish, and describe the functions of internal organs and the life cycle of fish. (III)
6. Identify types of plants that may be grown in an Arizona aquaponics system. (III)
7. Identify anatomical parts of plants and describe their function. (III)
8. Monitor and test for water quality problems, and correct or prevent those problems through management techniques. (III)
9. Describe signs and symptoms of common diseases of commercially cultured fish and plants and measures used for disease prevention and control. (III)
10. Describe the principles of tilapia production and breeding. (IV)
11. Describe harvesting and hauling equipment, methods, and procedures for fish. (IV)
12. Describe the principles of aquaponic plant production. (V)
13. Describe harvesting and hauling equipment, methods, and procedures for plants. (V)
14. Identify key markets and marketing strategies for aquaponics products (VI)
15. Estimate operating costs and projected returns for an aquaponics enterprise. (VI)
MCCCD Official Course Outline
I. Introduction to Aquaponics
   A. Sustainability
      1. What is sustainability
      2. Sustainability and aquaponics
   B. Aquaponics is aquaculture
      1. Historical background of aquaculture
      2. Historical background of aquaponics
      3. Aquaponics vs hydroponics
   C. Types of aquaponics systems
      1. Fish for fertilizer vs fish also as product
      2. Max fish vs max plant strategies
      3. Bio-mimicry
   D. Types of aquaponics enterprises
   E. Limiting factors in aquaponics operations
   F. Risks and Benefits associated with aquaponics
II. System Design and Layout
III. Basic System Management
   A. Fundamental fish and plant biology
      1. Types of fish in aquaponics
      2. Types of plants in aquaponics
      3. Basic fish anatomy
      4. Basic plant anatomy
   B. Water quality management and water chemistry
   C. Fish Health Management/IPM
      1. Nutrition
      2. Common causes of fish disease
      3. Signs for stress and disease
      4. Common pathogenic viruses, bacteria, fungi, and parasites
      5. Disease prevention management
      6. Treatment methods
      7. Chemical application regulations
   D. Plant Health Management/Integrated Pest Management (IPM)
      1. Common plant pests, disease, and deficiencies.
      2. Common viruses, bacteria, fungi, and pests
      3. Disease prevention management/IPM
      4. Treatment methods
      5. Chemical application regulations
IV. Tilapia Production
   A. Why tilapia first
   B. Limitations of raising tilapia
   C. Guidelines for spawning broodfish
   D. Egg, fry, and fingerling production
   E. Grow-out management, Food Conversion Ratio (FCR) and Condition Factor
   F. Harvesting
   G. Feeds and feeding
   H. Record keeping
   I. Production of other species
V. Plant production
   A. Seedling production/acquisition for popular
   B. Full production for popular species (Tomatoes, Lettuce, Melons & Cucumbers)
   C. Harvesting and food safety
VI. Marketing
   A. Local markets
   B. Marketing strategies
   C. Economies of scale
   D. Laws, permits and regulations

MCCCD Governing Board Approval Date: June 24, 2014

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.