Diploma of Fisheries Studies

The diploma of fisheries studies is a two year course.

Admission Requirements


Form 5 Science with average – B+ in Chemistry, Physics,Biology, Maths and English.

 

Course Structure


Course Code: DFS
Course Name: Diploma of Fisheries Studies
Duration: 2 years
Core Units: 24 Units
Total Credit Points: 240
Campus: Ranadi

Unit CodeUnit TitlePre requisiteSemester OfferedYearCredit Point
FS511Mathematics and Computer Science*118
The Unit introduces students to the basic concepts of mathematics and computer applications in Mathematics. The Unit comprises of two components; I & II. Component I is an introduction to mathematical concepts in algebra and calculus. Component II is an introduction to basic computational methods in mathematics using mathematical and statistical packages for analysis. Students are aided to understand and appreciate the use of these packages as interface between computer applications and data manipulation, and its importance in fisheries studies, research and information dissemination. The course is designed to achieve the following outcomes: enhance students’ analytical skills; help students to appreciate the application of computers in mathematical manipulations; keep students abreast with developments in information technology and; hone students’ interest in the use of modern technology in mathematical computations.
FS512Physics*118
This Unit provides students with basic concepts and knowledge in general physics. Topics covered include concepts and applications in kinematics, dynamics, gravitation, energy, momentum and heat. These topics are delivered through classroom lectures (theory) and laboratory practicals. The practicals involve laboratory experiments and report writing. The Unit is designed to give students the opportunity to develop an understanding of general physics, enhance problem solving skills and apply general physics in fisheries studies and in everyday life situations.
FS513Fishery Biology and Aquaculture1110
The Fisheries Biology and Aquaculture Unit is designed to help students learn about general concepts in fisheries biology, their importance and application in the field of aquaculture in the Pacific region and in the Solomon Islands. The Unit comprises of two parts. Part I focuses on the study of fisheries biology, while Part II builds on the introduction of general aquaculture systems. Topics covered include introduction to fisheries biology (with focus on fish population dynamics), fish biology (i.e., marine and freshwater) and aquatic plant ecology. General aquaculture presents students with topics related to marine fish and aquaculture (i.e., marine and freshwater) with plant aquaculture discussing the subjects of aquatic plants, water pollution and disease management.
FS514Food Microbiology1112
This Unit gives students the opportunity to learn about different micro-organisms found in food, as well as others used to produce food. The Food Microbiology Unit comprises of 13 topics ranging from the most conventional theories in the field, to the more recent and well developed concepts and technologies. The Unit offers a wealth of theoretical and practical knowledge relating to microbiology and chemistry designed to help students understand microbes associated with different food types and other complex food systems. This provides students the opportunity to learn about the integration between the two and be able to solve microbiological problems in food, normally encountered in everyday life.
FS515Fishing Gear Design and Method1112
This Unit offers students the opportunity to learn about the design of new fishing gears and how to improve existing ones in order to help reduce overharvesting of the fish Stock. The Unit is delivered as both theory (i.e., classroom based lecturers) and laboratory hands-on practicals. The two teaching methods run concurrently through the semester. Topics covered in the Unit include: material composition and specification of fishing gears; Fishing methods (i.e., the Purse seine method, Gill netting, Pole and line fishing, Longline, Seine nets, and the Trawl and gear method); Classification and justification of different categories of fishing gears; Effectiveness and impact of different fishing gears; and Fisher behavior and its impact on the fish stock and marine ecosystems. Students are equipped with the knowledge to identify traditional fishing gears and methods that can promote sustainable harvest and how to pre-serve such methods.
FS516Introduction to Fisheries Theories1110
The Introduction to Fisheries Theories Unit provides students basic understanding of the various areas and disciplines in fisheries studies and, most importantly, the relationship between them. The Unit consists of topics from a wide range of fisheries disciplines, including physical ocean, management, aquaculture, and fisheries economics. It is essentially an introductory Unit, capturing the four main strands in Fisheries studies. The Unit offers students the opportunity to understand fishery-related theories that provide supporting knowledge and skills of the different disciplines in Fisheries studies.
FS521Marine Ecology*2112
The Unit is primarily concerned with marine ecosystem population, taxonomy and community ecology in marine ecosystems, including hard and soft shores, mangroves, deep ocean and others. In this Unit, life histories, characteristics of populations and interactions within and among species of plants, animals and micro-organisms are discussed, to provide the basis for understanding ecological principles. Students are taken through different methods used in surveying and monitoring coral reefs. The Unit introduces students to subjects covering the complexities of various ecosystems associated with the global ocean as well as the biology of a variety of marine organisms. Contemporary issues involving complexities of organisms of marine ecosystems and human usage are discussed, including fisheries, marine protected areas, marine networks, pollution impact and climate change. A variety of subjects relating to the structure and functions of marine ecosystems and communities are also discussed in this Unit. Consideration is also given to relevant marine organism physiology. The application of these concepts to the local Pacific region marine ecosystems, especially the Solomon Islands, is a particular focus in the Unit.
FS522Introduction to Pathology & Aquatic Diseases2110
This Unit supports students to develop the capacity to become model fish farmers, researchers, and aquatic animal health professionals. Topics covered include; introduction to pathology, introduction of cultured fish, diagnosis of cultured fish, disease of cultured fish and disease prevention. The purpose is to develop students’ knowledge, understanding and skills, and to allow professionals in aquaculture to produce and promote high quality healthy seafood assessments in the Solomon Islands in particular, and the Pacific region in general.
FS523Introduction to Nutrition2110
The Introduction to Nutrition Unit, is designed to help students learn about the general concepts of nutrition, nutrient groups, including their roles and functions and how they can be applied in aquaculture development and management, with emphasis on fish feed formulation and testing. Topics covered include; introduction to nutrition and living organisms, nutritional terms, nutrient groups and requirements in fish, classifications, goals of nutritional science, feed types and management. The Nutrition and living organism component focuses on the links between fish nutrition and humans. Students will study how these links can be integrated via quality feed formulation (i.e., for fish) that may have positive impacts on human health.
FS524Seafood Science218
The Seafood Science Unit is designed to help students learn about the nutritional value of seafood, their functional properties, mechanisms of spoilage, and various attractive preservative methods that can extend the shelf life of seafood products. Topics covered provide detail descriptions of different marine species, the highly essential nutrient content, and post-harvest handling methods that ensure maximum health benefits from the nutrient content. Fundamental principles of preservation, controlling postmortem changes, microbial safety and quality maintenance are also highlighted. The Unit also offers practical laboratory sessions that simulate real situations to equip students with technical knowledge and practical skills required in food production, nutrition, and quality assurance in the seafood industry.
FS525Fishing Gear Engineering2112
The Fishing Gear Engineering Unit is structured to help learners acquire the skills needed to become professional fishing gear experts, designers, and engineers. Topics covered include; general principles of basic engineering, force vector, equilibrium of a particle, equilibrium for a rigid-body, hydrodynamics for fishing gear elements, calculations for fishing gear design and constructions, model tests of fishing gears, and selectivity of fishing gears. Students are aided to develop the relevant knowledge and skills in fishing gear Engineering, that will help them become professionals in the fishing gear built environment, and become part of the high quality construction management force in the Solomon Islands and abroad.
FS526Fisheries Economics and Policies218
The Fisheries Economics Unit, introduces students to basic economic concepts, principles and their applications in fisheries studies. Students are introduced to the importance of economics in policy formulation, and specific policies governing the exploitation, utilization, and management of fisheries resources, as well as their conservation. The Unit includes the introduction of fundamental economic terms, concepts, and principles, together with basic models and modelling concepts in fisheries. Through case studies, students are given the opportunity to gain comparative knowledge about contemporary fisheries management approaches in the Solomon Islands and other countries in the world.
FS611Biostatistics*128
The Biostatistics Unit, is an introduction to basic concepts in statistical methods and applications in fisheries. It is aimed at equipping students with skills in information gathering, data processing and common statistical procedures used in data analysis, with particular focus on applications in fisheries investigations. Principles of measurement, data collection, organization, inferences, and analysis, are examined. The Unit contains a substantial component of ‘active learning’, guiding students on hands-on data manipulation and analysis. Participation in this Unit is expected to result in the development of critical thinking, basic research skills, data analysis and effective communication, written and oral, of research outcomes.
FS612Fisheries Education*128
This Unit introduces commercial or large-scale fisheries, artisanal fisheries and international guidelines governing the fishing industry. Various fishery types on the globe, the importance of small-scale fisheries, people, and communities (livelihoods and poverty alleviation), supply chain (i.e., from harvest to markets), and policy formulation and institutional arrangements, are also covered in this Unit. The Fisheries Education Unit aims at developing students’ capacity, particularly in equipping them with knowledge in methods of fishing gear identification and use. In this Unit students are actively engaged in identifying environmental risks associated with various fishing activities, including the threat of overfishing. The Unit will further provides students with adequate knowledge in management measures designed to ensure conservation and maintenance of marine resources and their sustainability.
FS613Analytical Chemistry1210
The Analytical Chemistry Unit is structured to help students understand the principles and application of chemistry in aquaculture and fish nutrition. Common analytical methods using the knowledge of chemistry are explored. The Unit has two parts; Part 1: analytical chemistry and Part 2 laboratory practices. In part I, topics covered include; analytical chemistry classic methods, concentrations, stoichiometry, experimental errors, instrumental methods, nutrition, biochemical methods for fish feeds and statistical analysis. Part II comprises of laboratory practices and focus on analysis practices in the laboratory, including guidelines, safety, maintenance and supervisions.
FS614Food Materials1212
The Unit gives students the opportunity to learn about how food materials and methods used to process food sources into finished products, such as fisheries products, are made. Offered as part of the Unit, are food processing, food structures, texture, control over nutrition, and aesthetics. In these areas students are assisted to explore both small-scale development and commercially viable large-scale processes and how to bridge them. Emphasis is placed on physical approaches to controlling food properties and performance, as well as the ability to exploit and preserve chemical and biological aspects using physical techniques.
FS615Shipboard Training1212
This Unit introduces students to shipboard training in fishing boats and other fishing vessels, safety regulations and fishing vessels handling in general. The Unit sets out the essential requirements for good shipboard practice and other relevant requirement in all fishing areas and work activities on site. The Unit is designed to help professionals working in diverse Units of ship training projects, such as training on how to use advance navigational equipment, international law compliances, skills in saving lives in times of accidents and human safety on board, and carry out their duties efficiently. Learners are expected to use the knowledge and skills acquired to deal with technical problems, as well as disputes onboard ships, along with conflict resolution methods used in international shipboard training conflict cases. Students are aided to develop local contextual approach in how to avoid dangers of water barriers and create quality resolution in maritime conflicts.
FS616Fish Population Dynamics1210
The Fish Population Dynamics Unit is designed to help students understand how the dynamics of fish populations can be analyzed in terms of the factors affecting their rates of growth, mortality and reproduction, with particular emphasis on the effects of fishing and environmental changes. Population dynamics is usually used by fisheries scientists to determine the sustainable yield, and is also part of the basis for understanding changing fishery patterns and issues such as habitat destruction, predation and optimal harvesting rates. In any fisheries, it is important to consider the management and conservation of the resource prior to exploitation of the resource. Fish population dynamics also provides insight into the understanding and reconstruction of fish stock through time. Thus, fish population dynamics plays an important role in terms of stock assessment. The Unit introduces students to models and methods in the conduct of fish stock assessment and the development of tools for sustainable fisheries management.
FS621Fluid Mechanics and Methods*228
The Fluid Mechanics and Methods Unit introduces basic concepts in fluid mechanics and provides students adequate knowledge that helps build skills in fluid engineering and management. Students are equipped with skills to ensure quality of mechanical fluids and reduction in the level of defect occurrence in fishing gears. The Unit sets out essential requirements for good use of mechanical engineering fluid; essential prerequisite at all fishing sites. The Unit is designed to adequately prepare students who will be working in diverse Units of mechanical projects to improve faulty gears and other equipment used in water, as well as the conduct of numerical analysis of fishing gears. In this Unit students are assisted to acquire the necessary knowledge and skills required in dealing with fluid mechanic related disputes. Student learn conflict resolution methods used in international fluid mechanic conflict cases. They instructed on how to teach and develop local contextual approach to avoid dangers of water barriers and create quality resolution. Learners will be able to identify possible conflict situations and how to deal with them accordingly. Effective fluid mechanic methods not only bring about quality work output, safe and informed work environment, but also ensures efficient use of resources, profit maximization and respect for people.
FS622Finfish Culture and Lab2212
The Finfish Culture and Laboratory Unit offers students a unique opportunity to learn about different types of fish, especially those characterized by fins, and their respective culturing methods. The Unit offers students the opportunity to conduct laboratory and practical work, as well as participating in field projects, including visits to various existing fishing observatory sites. Activities in this Unit include; carrying out observations, feed formulations, feeding, management, disease control, data recording, analysis, and determination of species market value. The Unit equips students with the ability to provide basic capacity in the important steps of establishing finfish farm, through theoretical and practical methods, and create opportunities in the development of finfish culture in the Solomon Islands and the region.
FS623Invertebrates, Seaweed Culture and Lab12
This Unit is designed to help students understand the different types of invertebrates and seaweed culture techniques. The Unit is divided into two major parts. In Part 1 students learn the different types of tropical invertebrates (marine invertebrates). Topics in this part include general biology, types, classifications and identification of selected samples of marine invertebrate species that are commonly used for farming in the South Pacific region. Such species include corals, bivalves and gastropods molluscs. In Part 2, the focus is on seaweed culture and laboratory investigation. Topics include general introduction of seaweed culture, seaweed and microalgae. Seaweed farming systems in Solomon Islands and their future trends and developments are also evaluated in this section. The laboratory work focuses on microalgae culture.
FS624Physical Chemistry and Lab10
Physical Chemistry and Laboratory introduces chemical and scientific concepts involved in food processing systems. The Unit provides students the opportunity to learn important topics in seafood processing and food engineering, and presents a wide range of important analytical concepts in food handling. Students learn about gas laws, thermodynamics, kinetics, motion, energy, electrolyte solutions, phase equilibria, chemical reaction rates and other physics and chemistry related topics. The Unit offers laboratory sessions aimed at helping students learn how to handle and use equipment and machines correctly and efficiently, through theoretical and real world demonstrations and applications.
FS625Fisheries Information and Processing Lab2210
This Unit is structured to help students learn about different methods of fisheries statistical data collection related to catch and effort, fish stocks, fish processing and trade. This helps students identify sufficient, good quality and up-to-date information necessary to provide adequate basis for policy choices, management plans and evaluations. The Unit is structured under eight topics, which include: the need for data collection; data collection strategies and methods (e.g., sampling design, sampling methods, etc.); type of data to collect (i.e., important indicators and variables); data analysis and storage; and the use of fisheries information. The topics are organized to help students develop good understanding of data collection, analysis and information determination, from the most basic concepts to a more rigorous and well developed data handling and analysis methods. The laboratory work involves the use of computers to perform statistical data processing, using appropriate software to access, manipulate, process and report results.
FS626Seafood Distribution and Marketing228
This Unit is organized to enable students learn about seafood distribution and marketing in the local and international markets. Students are assisted to identify various distribution systems, markets and market structures, market standards, pricing mechanisms, as well as establish buyers’/consumers’ categories in various markets. Students are assisted to identify the appropriate distribution channels for the Solomon Islands and how these channels can be linked locally and internationally. In this Unit students explore regional and multilateral cooperation that support marketing and distribution of marine products.