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Year
I
Unit 1: Ocean Science
1.1 Major physical and chemical features of the world’s oceans
1.2 Chemistry of sea water
1.3 The atmosphere and its interactions with the ocean
1.4 Relationships between marine organisms and their surroundings
Unit 2: Fishing Operations & Methods
2.1 Principle fishing methods employed in commercial fisheries
2.2 Materials used in fishing gear and equipment
2.3 Net Design, maintenance and repair
2.4 Fishing gear in a practical situation
Unit 3: Fish Ecology I
3.1 Classification
3.2 Principle commercial species in the Mediterranean
3.3 Biology of marine organisms
3.4 Biological sampling techniques
Unit 4: Fisheries Management I
4.1 Why fisheries need to be managed
4.2 Methods of management
4.3 Application of Geographic Information Systems (GIS) in fisheries management
4.4 Introduction to fisheries economics
4.5 Current fisheries management practices used in the Mediterranean
Unit 5: Statistics, Data Handling & Transferable Skills
5.1 Personal transferable skills to effectively disseminate and gather information
5.2 IT systems and their application
5.3 Collection and handling of data
5.4 Statistical techniques to analyse data
Unit 6: Fishing Technology
6.1 First principles
6.2 Fishing vessel design
6.3 Stability
6.4 Dimensions and shape of fishing gear
6.5 Hydrodynamics and hydrostatics as applied to towed and static gear
Unit 7: Seamanship
7.1 Boat handling and safety
7.2 Join or attach ropes and wires
7.3 Origins of weather systems and the dissemination of information to mariners
7.4 Navigation & chartwork techniques
Unit 8: Aquaculture
8.1 History and current status of aquaculture in the Mediterranean
8.2 Principle culture systems used in aquaculture
8.3 Site selection for land and sea based farms
8.4 Culture of sea bass and sea bream
8.5 Legislative and environmental issues pertinent to the aquaculture industry.
Year II
Unit 9: Fisheries Oceanography
9.1 Sediments in the ocean
9.2 Production
9.3 Propagation of sound and light in seawater
9.4 Environmental factors and changes affecting fish stocks and migrations in the Mediterranean
Unit 10: Fish Ecology II
10.1 Life histories of principle species in the Mediterranean
10.2 Distribution patterns of principle species
10.3 Population structure and dynamics of specific stocks and populations within the Mediterranean
10.4 Feeding and survival techniques
10.7 Reproductive processes and strategies
Unit 11: Fisheries Management II
11.1 Stock assessment as a fisheries management tool
11.2 Decision making in fisheries management, development and planning
11.3 Alternative systems of fisheries management
Unit 12: Fisheries Law and Policy
12.1 Historical development of International Law of the Sea
12.2 International laws, consultations and voluntary codes in fisheries
12.3 Fisheries in the European Union
12.4 Fisheries enforcement procedures
12.5 Law and policy in aquaculture.
Unit 13: Marine Environmental Management
13.1 Main sources and sinks of pollution
13.2 Sustainability
13.3 Impact on the environment
13.4 Environmental management
Unit 14: Fish Processing
14.1 Importance of fish as a food source
14.2 Quality of fish and causes of fish spoilage
14.3 Principle methods of preservations and processing
14.4 Legislation and standards for fisheries products
14.5 Implementation of hazard analysis system
14.6 Quality Assessment
Unit 15: Marketing
15.1 Marketing process
15.2 Target Marketing
15.3 Marketing mix
15.4 Market segments
Unit 16: Managing People
16.1 Select personnel
16.2 Development
16.3 Allocate work
16.4 Evaluate performance
16.5 Disciplinary and grievance procedures
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