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| BTM4007 | Crustacean and Molluks Culture | 2+0+0 | ECTS:4 | | Year / Semester | Fall Semester | | Level of Course | First Cycle | | Status | Elective | | Department | DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING | | Prerequisites and co-requisites | None | | Mode of Delivery | Face to face | | Contact Hours | 14 weeks - 2 hours of lectures per week | | Lecturer | Dr. Öğr. Üyesi Şebnem ATASARAL | | Co-Lecturer | Associate.Prof.Dr. Nadir BAŞÇINAR | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | to teach shellfish and crustacean culture. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | plan the culture farms of shellfish and crustacean species. | 1,2,3 | 1 | | LO - 2 : | culture the crustacean species. | 1,2,3 | 1 | | LO - 3 : | culture the shellfish species. | 1,2,3 | 1 | | CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome | | |
| Systematics, anatomy, general bio-ecological characteristics and geographic distributions of economically important species, Nutrition and growth characteristics. Physiology of reproduction, and larval development. Ecological roles of shellfish species. Natural stocks management, breeding and evaluation of mussels, oysters and other shellfish species. Intansive and controlled culture techniques of shrimp, crayfish and lobster species. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Introduction. | | | Week 2 | Shrimp and prawn culture. | | | Week 3 | Shrimp and prawn culture. | | | Week 4 | Shrimp and prawn culture. | | | Week 5 | Mussel culture. | | | Week 6 | Mussel culture. | | | Week 7 | Crayfish culture. | | | Week 8 | Homework. | | | Week 9 | Crayfish culture. | | | Week 10 | Crayfish culture. | | | Week 11 | Crab culture. | | | Week 12 | Lobster culture. | | | Week 13 | Oyster culture. | | | Week 14 | Oyster culture. | | | Week 15 | General evaluation. | | | Week 16 | End-of-term exam. | | | |
| 1 | Kumlu, M., 2001; Karides, İstakoz ve Midye Yetiştiriciliği, Çukurova Üniversitesi Su Ürünleri Fakültesi Yayınları No: 6, Adana, 305 s. | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 8 | Ödev | | 50 | | End-of-term exam | 16 | 09 Ocak 2017 | 1 | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Yüz yüze eğitim | 2 | 14 | 28 | | Sınıf dışı çalışma | 3 | 14 | 42 | | Ödev | 2 | 1 | 2 | | Dönem sonu sınavı için hazırlık | 8 | 1 | 8 | | Dönem sonu sınavı | 1 | 1 | 1 | | Total work load | | | 81 |
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