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Center for Curriculum and Transfer Articulation
Course: AGS166

First Term: 2001 Summer I
Lec + Lab   3 Credit(s)   5 Period(s)   4.4 Load  
Course Type: Occupational
Load Formula: S

Description: Establishment, care, selection, equipment, and facilities for commercial raising of animals and plants that live in water

MCCCD Official Course Competencies
1. Describe types of aquaculture enterprises, and list factors to consider before starting an aquaculture operations. (I)
2. Identify species and basic anatomical parts of fish, and describe the functions of internal organs and the life cycle of fish. (II)
3. Identify key market for fish and marketing strategies, cimplete a marketing flow chart, and process fish. (III)
4. Design and lay out an aquaculture facility. (IV)
5. Monitor and test for water quality problems, and correct or prevent those problems through management techniques. (V)
6. Describe signs and symptoms of common diseases of commercially cultured fish and measures used for disease prevention and control. (VI)
7. Calculate fish treatment rates, prepare specimens for laboratory diagnosis, and keep accurate health management records. (VI)
8. Describe the principles of commercial tilapia production and breeding, prepare stocking and feeding schedules and calculate feed conversion rations and cost of gain. (VII)
9. Describe the general characteristics and commercial culture of various freshwater, marine, hobby fishes and crustaceans. (VIII)
10. Describe harvesting and hauling equipment, methods, and procedures. (IX)
11. Grade fish, calculate loading rates, package fish for transport, and check shipping water parameters. (IX)
12. Estimate operating costs and projected returns for an aquacultural enterprise. (X)
MCCCD Official Course Outline
I. Introduction to Aquaculture
   A. Historical background of aquaculture
   B. Types of aquaculture environments
   C. Types of aquaculture enterprises
   D. Species of economic importance
   E. Limiting factors in aquaculture operations
   F. Risks associated with aquaculture
II. Fundamental Fish Biology
   A. External parts of a typical fish
   B. Internal organs of a typical fish
   C. Species identification
III. Marketing
   A. Live haul market
   B. Local markets
   C. Fee fish markets
   D. Economics of size
   E. Processing fish
   F. Permits and regulations
IV. Facility Design and Layout
   A. Tanks, vats, and other enclosures
   B. Facility requirements for food-fish production
   C. Facility requirements for fee-fish operation
   D. Planning on-site processing facility
V. Water Quality Management
   A. Chemical formulas and symbols
   B. Dissolved oxygen
   C. Nitrogen compounds
   D. Carbon dioxide
   E. Alkalinity and pH
   F. Hydrogen sulfide
   G. Temperature
   H. Monitoring equipment
   I. Aerators
   J. Turbidity remedies
   K. The aquatic plants and food chain
   L. Positive roles of organisms in water
   M. Negative roles of organisms in water
   N. Water pollution
VI. Fish Health Management
   A. Role of stress in fish disease
   B. Signs for stress and disease
   C. Common pathogenic viruses, bacteria, fungi, and parasites
   D. Disease prevention management
   E. Treatment methods
   F. Chemical application regulations
VII. Commercial Tilapia Production
   A. Limitations of raising tilapia
   B. Guidelines for spawning broodfish
   C. Egg, fry, and fingerling management
   D. Grow-out management
   E. Harvesting
   F. Feeds and feeding
   G. Record keeping
VIII. Production of Other Commercial Species
   A. Catfish
   B. Trout
   C. Bass
   D. Baitfish
   E. Crayfish
   F. Others
IX. Harvesting and Hauling
   A. Harvesting strategies
   B. Guidelines for quality control
   C. Harvesting equipment
   D. Grading equipment and practices
   E. Harvesting techniques and procedures
   F. Transport and hauling equipment
   G. Loading and unloading procedures
X. Business Management
   A. Keeping records
   B. Type of credit
   C. Sources of credit for aquacultural enterprises
   D. Creating a budget
MCCCD Governing Board Approval Date:  4/24/2001

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.