PREAMBLE 

Fisheries is important to the economic development of West Africa and this syllabus has been structured to guide the assessment of learners’ knowledge and enterpreneural skills in fisheries and related vocations. It is also to guide the assessment in practically oriented knowledge and skills in fisheries. 

2. AIMS AND OBJECTIVES 
The syllabus will seek to assess candidates on: 
The importance of fisheries in the socio-economic development of West Africa. The dangers of over fishing practices. The regulations governing fishing practices in the country. (4) The differences between freshwater, brackish water and marine habitats and resources. (5) Skills in fish farming. (6) Basic entrepreneurship skills in fisheries related vocations and business. (7) The effects of water pollution on fishery resources. (8) Fish preservation and processing techniques. (9) Basic biology of fishes. (10) Basic fish health management. 

REQUIREMENTS 
(1) Schools offering fisheries must have at least an aquarium and a fish pond/concrete tank. 
(2) The study of fisheries should be supplemented by visits to well established fish farms, fisheries research institutions, fishing companies and other institutions related to fisheries. 
(3) Candidates should keep practical notebooks which should contain records of activities based on laboratory and individual observations carried out in aquaria and fish farms, field trips and also records of specimens collected. 
(4) Schools should prepare an album of fishery organisms, fishing gear and craft and different fish rearing facilities and equipment for teaching purposes. 

4. EXAMINATION SCHEME 
There will be three papers – Papers 1, 2 and 3. Papers 1 and 2 will be combined in a 3- hour composite paper. 
PAPER 1: will consist of 50 multiple choice questions, all of which should be answered within 1 hour for 50 marks.
PAPER 2: will consist of six essay type questions of which candidates will be required to answer any four in 2 hours. Each question will carry 20 marks. The section carries a total of 80 marks.
PAPER 3: will be a practical paper (for school candidates) or a test of practical paper (for private candidates). The paper will consist of three questions all of which should be answered within two hours for 60 marks.

DETAILED SYLLABUS
CONTENTS
A. INTRODUCTION TO FISHERIES 
1. Fisheries and national
development
 (a)Meaning ofExplanation of the term fisheriesfisheries   (b)Types ofKnowledge of the following is required:fisheriesCulture fisheries (aquaculture)Capture fisheries (fishing)-subsistence fisheries-artisanal fisheries-commercial fisheries-industrial fisheries   (c)Importance ofRole of fisheries in the national economy e.g.fisheries tofood, employment, income generation, socialnationaland cultural life.development
2. Fishery organisms and their habitats
 (a)IdentificationAssessment should cover the features of:and descriptionFin fishes (e.g. herring, tuna, tilapia, Clarias,of commonHeterobranchus)fisheryCrustaceans (shrimp/prawns/lobster, crabs)organismsMolluscs (clam, scallops, oyster, cuttlefish/squid)   (b)FisheryKnowledge of the characteristics of habitats:habitatsfreshwater (river, lake), brackish water (estuary,lagoon) and marine (pelagic, demersal) shouldbe covered.
  (a) Identification andKnowledge should cover species such as   description of theEichornia crassipes (water hyacinth), Cyperus   characteristics ofpapyrus (Papyrus reed), Salvinia molesta (kariba   invasive alien speciesweed), Limnocharis flava (Limnocharis), Pistia   in fishery habitatsstratiotes (water lettuce), Azolla filiculoides(water fern), Enteromorpha flexura (filamentousalgae) Ceratophyllum sp. (Hornwort).Characteristics should include the morphologyof the species, mode of propagation, growth anddevelopment.   (d)   Effects of invasiveAnalysis of the effects of aquatic invasive alien   alien species inspecies on fishery habitats, fishery organisms   fisheriesand fishers.   (e)Prevention and controlAssessment to include preventive measures suchof invasive alienas awareness creation, screening at entry pointsspecies in fisheryand enforcement of plant protection andhabitatsregulatory laws and control measures bothphysical and biological   3. Grouping ofAssessment should cover the grouping of thefishery organismsfollowing fishery organisms under freshwater,brackish water and marine habitats:Tilapia, Clarias/Heterobranchus, Chrysichthys,Heterotis,Lates, Bagrus, Alestes, Synodontis,Prawns, Crabs, Grey mullet, Shrimps,Sardinella, Sea bream, Cassava fish, Tuna,Mackerel, Anchovy, Shark, Cuttle fish/squid,Clam, Ray, Sea urchin.   B.FISHINGACTIVITIES
Fish landing 
sites and facilities  Assessment should cover the identification and   (a)  Types of fishlocation of the following landing sites in your   landing sitescountry:beaches, harbours, lagoons, river banks, lakeshores.   (b)Facilities andKnowledge in the use of the following facilitiesactivities at fish landingis required: winch, cold store, ice plant, fuelsitesstation, slipway, dry dock, jetty and breakwater.Description of activities at fish landing sites:-   unloading fish from vessels-fuelling vessels-   loading of ice into vessels-   beaching of vessels for repairs-   repairs and maintenance of vessels/gear-fish processing-fish marketing   (c)SanitationAssessment should cover knowledge and skillspractices at fishof proper disposal of wastes generated at fishlanding siteslanding sites including oil spills and vessel parts.   2.Fishing gear and craft.   (a)Classification andActive fishing gear:description of fishing gear-cast net-seine net-trawl-dredges-scoop netPassive fishing gear: e.g.-hooking devices-stationary nets-tangle nets-trapsMerits and demerits of using the various gearare also required.   (b)ConstructionAssessment should include knowledge ofand maintenancematerials for construction and repair of fishingof fishing geargear. Basic ways of maintaining fishing gear isalso required.   (b)Description  andFishing craft should include canoes, trawlersmaintenance ofand purse seiners. Accessories such as oars,fishing craftsails, outboard and inboard engines, winches,sonar and radar should also be covered.   (d)Fishing methodsDescription of active and passive fishingmethods used in inland, coastal and deep seafishing is required.
(e) Harmful fishing practices

C. FISH BIOLOGY 
Identification and classification of fishery organisms 

(a) Identification of common fishery organisms by species 
(b) Classification of common fishery organisms 
2. Structure and function of fishery organisms
(a) Fish body measurements
(b) External structures and features of fishery organisms 
(c) Internal organs of bony fishes and their functions 
3. Life processes in fishes
(a)  Locomotion
Assessment should cover the description of harmful fishing practices and an analysis of their effects.Ways of preventing harmful fishing practices and minimizing their effects are also required. Common and scientific names are required.
Common fishery organisms should be classified under phylum and class for Mollusca, Arthropoda and Echinodermata. Phylum Chordata should be classified to the subclass level.
Ability to measure total, standard and fork lengths, and weights should be assessed.
Assessment should cover a mollusc (cuttle fish), crustaceans (shrimp/prawn, crab), cartilaginous fish (shark, ray) and bony fishes (tilapia, Clarias).
Assessment should cover organs such as gills, alimentary canal, heart and blood vessels, kidneys and gonads.
Assessment should cover role of muscles and fins in movement and the maintenance of balance (pitching, rolling, yawing).
(b) Feeding and digestion 
(c) Blood circulation 
(d) Gaseous exchange 
(e) Excretion 
(f) Reproduction 
(g) Growth 
Fish ecology 
(a) Environmental conditions in fish habitats (b) Ecological processes within fish habitats 
Assessment should include knowledge of ingestion, digestion, absorption and egestion in fishes.
Assessment should cover composition, circulation and functions of blood.
An understanding of the mechanism of gaseous exchange is required.
Knowledge of osmo-regulation and the excretory process and products is required.
Knowledge and understanding of the stages in the reproductive process: gamete formation, spawning, fertilization and parental care are required.
Identification of male and female tilapia should be assessed.
Examination of eggs of gravid/berried fish is required.
Knowledge and understanding of the life cycle in fishes and the factors affecting growth (e.g. temperature, dissolved oxygen, nutrients, food availability, competition) are required.
Knowledge and understanding of the environmental conditions and their effects on fish populations (temperature, dissolved oxygen, salinity, pH, turbidity, light, nutrients, upwelling phenomenon) are required.
Measurement of environmental conditions using water test kits on water from pond, river/stream, lagoon, lake and sea is required.
Knowledge of the following processes is required:- feeding behaviour - predation, competition - food chain, food web - food pyramid - fish mortality - adaptation of fishes to their environment 
(c) Pollution inThe causes (poisons, sewage, debris, householdwater bodiesrefuse etc), effects, prevention and control of
pollution are required.Effects of pollution on fish populations should be covered.
5. Fish genetics and evolution
(a) Principles ofAssessment should cover knowledge andGeneticsunderstanding of chromosomes, genes, genetic
crossings, genotype and phenotype as applied tofish.Application of the principles of genetics to fish
breeding, e.g. development of super male tilapiaand Genetically Improved Farmed Tilapia
(GIFT) should be assessed.
(b)Inheritance of geneticExplanation of the concept of inheritance ofcharacteristicsexternal characters in fishes e.g. skin colour is required.

D.AQUACULTURE
1.0 Introduction to aquaculture 
(a) Meaning and importance of aquaculture 
(b) Types of aquaculture 
 (c) The state of aquacultureAssessment should cover the culture oforganisms including fish, clams, shrimps andsea weeds.Assessment should be limited to the state ofaquaculture in your country:Numbers and sizes of farms, types of culturedspecies, practices, infrastructure/facilities, levelsof production, prospects and challenges.Factors/problems affecting aquaculture shouldinclude:few specialists in the field, high cost of pondconstruction, high cost of feed, difficulty inobtaining fingerlings, difficulty in accessingcredit and difficulty in land acquisition.Solutions to problems facing aquaculture in thecountry should be covered.
Aquarium activities 
 (a) Construction ofAssessment should cover knowledge and skills   an aquariuminvolved in the identification of materialsrequired, design and construction of anaquarium.   (b)   Management of anAssessment should cover knowledge and skills   aquariuminvolved in the identification of suitable species,capture, transport and stocking of aquarium fish.Keeping records of daily management activitiesand costs is also required.   3.Fish farmingAssessment should include the importance offish farming, levels of fish farming (extensive,   (a)Introduction tosemi-intensive, intensive) and types of fishfish farmingfarming (monoculture, polyculture, integratedculture)Knowledge of the facilities for growing fish(earthen ponds, cages, concrete tanks, raceways,fish pens) is required.   (c)Construction ofKnowledge and skills in the selection of suitablefish culture facilitiessites for construction of ponds, cages and pens isrequired.Criteria for the selection of sites for theconstruction of ponds, cages and pens shouldinclude topography, soil type, water quality andquantity and security.Skills in site clearing, marking, excavation,formation of walls, fitting drainage structuresand grassing should be included.   (c) Management offish ponds   (i)Stocking of pondsKnowledge and skills required should includespecies selection, fingerling packaging andtransport and stocking.Criteria for selection of fish species shouldinclude feeding habits, availability offingerlings, growth rate and adaptability.   (ii)Pond maintenanceKnowledge of maintenance activities on fishponds to be assessed should include:-   the control of water level-repairing leakages-   predator and weed control-fertilizer application   (iii)Water qualityKnowledge and skills in monitoring of watercontrol and monitoringquality should cover:-pH-dissolved oxygen-turbidity-ammonia content-temperatureKnowledge of measures to improve waterquality such as stirring, lime application andfertilizer application is required.   (iv)Fish feeds and feedingKnowledge about types of fish feeds and theirnutrient content e.g. formulated feeds,agricultural by-products, pelletized and floatingfeeds is required.Skills in the formulation of nutritionallybalanced fish feed/diets, procedures for feedingfish, feeding times and quantities should becovered.   (v)Harvesting of fish pondsTypes of harvesting (partial and total) usingvarious fishing gear and methods should beassessed.Draining and refilling of fish ponds as measuresof pond preparation after harvest should becovered.   (d)Fish diseases   (i)Types and causesAssessment should be limited to the following:Gill rot  - fungusFurunculosis - bacteriaIch- protozoa   (ii)   SymptomsAssessment should be based on theidentification of symptoms:Gill rot - red/whitish spots on gillsFuruncolosis  - ulcers on skinIch  - white spots on skin and fins   (iii)   Prevention,Knowledge of the following methods is   control andrequired:   treatmentchemotherapy, sterilization, minimal handling offish, suitable diet and disinfection.Assessment should also include knowledge ofaquatic conditions which favour fish diseases.

E. FISH UTILIZATION 
 1.   Nutritive valueKnowledge of the nutrients in fishery organismsof fish:- proteins, lipids, mineral salts, water andvitamins - and experiments to test for proteinNutritiveand lipids in fish are required.composition offin fish,crustaceans andmolluscsMeaning of fish processing: Explanation should   2.Fish processinginclude activities carried out to prepare fish forandconsumption and marketing.preservationMeaning of fish preservation: Explanationshould include activities carried out to extend   (a) Meaning of fishthe shelf life of fish.processing andDistinction between fish processing and fishpreservationpreservation is also required   (b)Importance of fishReasons for fish processing and preservationprocessing andshould include prevention of spoilage, increasepreservationof shelf life, improvement of taste and addingvalue.   (c)General principles ofKnowledge of the principles should include thefish processingremoval of microbes and water, slowing downand preservationenzymatic action, denaturing of enzymes,slowing down bacterial activity and preventingfat oxidation.   (d)   Methods of fish processingAssessment should be based on knowledge andskills in washing, scaling, gutting and filletingof fish.Identification of common fish processingequipment such as knives, scissors andmechanical equipment is required.   (e)Methods of fishAssessment should cover knowledge in thepreservationfollowing:Traditional methods (e.g. smoking, cooking,salting, drying and frying.)Modern methods (e.g. freezing, canning,irradiation and use of chemicals – pickling.)Identification and description of common fishpreservation equipment such as  Chorkorsmoker is required.   (f)Packaging of fishIdentification of materials for packaging freshand preserved fish for local and export marketse.g. cartons, crates and baskets is required.Demonstration of methods of packaging freshfish and fish preserved by smoking,   (g)Fish products andMajor fish products to be identified: fish fillets,by-productschunks and flakes, canned, smoked, dried,salted, pickled, marinated fish.Fish by-products to be identified should includefish oils, fish entrails (guts and gills) and fishbones.Uses of fish by-products should be covered.   (h)Fish spoilage   (i)Signs of fishSigns of fish spoilage to be detected shouldspoilageinclude sunken eyes, mucus on the skin anddarkening colour of gills.   (ii)   Causes of fish spoilageKnowledge of the causes of fish spoilage shouldbe limited to microbial, enzymatic and fatoxidation.The importance of proper handling of fish todelay spoilage should be included.   (iii)   Effects of fish spoilageKnowledge of effects such as loss of value, tasteand income should be assessed.The public health hazard of consuming spoiled   

F.FISHERIES fish should be covered.

MANAGEMENT AND BUSINESS OF FISHERIES 1.Fisheriesmanagement(a)Meaning ofAssessment should cover knowledge offisheries managementmeasures taken to maintain fish stock levels forsustainable exploitation. The concept ofMaximum Sustainable Yield (MSY) should becovered.   (b)Objectives andObjectives of fisheries management shouldstrategies of fisheriesinclude maximizing sustainable catches andmanagementmaintaining spawning stock.Strategies should include limiting the number offishing units, fishing closures, regulating meshsizes and catch quotas.   (c)Traditional fish stockmanagement practicesAssessment should include the use of practicessuch as close seasons, taboos, non-fishing daysand cultural festivals to maintain fish stocks.   (d)Data collectionKnowledge of basic data required for fisheriesand analysis for fisheriesmanagement e.g. fish catch, fishing effort, fishmanagementlength and weight, fish age and gear type shouldbe assessed.Skills in the analysis of the data are alsorequired.Factors (such as climate and breeding)responsible for seasonal variations in fishcatches (bumper and lean) should be covered.Explanation of the effect of upwelling on   2.  Fishery policiesbumper harvest of fish should be assessed.   and regulations   (a)GovernmentKnowledge of government policies andpolicies andregulations on fisheries e.g. subsidy on fishingregulations oninputs, role of stakeholders, fish imports shouldfisheriesbe assessed.Knowledge of the importance of fisheriespolicies and regulations e.g. preventing captureof juvenile fishes, protection of the environmentis also required.   (b)International law andMeaning and economic benefits of the ExclusiveconventionsEconomic Zone (EEZ) should be covered.Assessment should include knowledge ofendangered fishery organisms and internationalconventions which protect them e.g. IUCN RedList, Convention on Biodiversity (CBD),International Convention for the Conservationof Atlantic Tunas (ICCAT).
Business of fisheries: Budget preparation and financial projections for a fishery business 
4. Fish marketing 
(a)The state of fish marketing
(b) Major fisheries companies 
(c) Supply and value chains in the fishery industry 
(d) Food fish quality and safety standards 
The importance of international conventions should also be included.Knowledge and skills in the preparation of budgets using expenditure and income items from culture and capture fisheries and other fishery related businesses (sale of fishing inputs, fish marketing and fish processing) are required. Cashflow projections are also required.
Knowledge and skills in pricing of fish products in relation to demand and supply of fish product should be covered.
Assessment should cover knowledge in quality control, packaging, storage and transportation of fish.
Major fish marketing centres in the country should be identified, e.g.
fishing harbours – Tema, Takoradi fish landing beaches – Elmina fish landing sites – Yeji
other fish markets – Mankessim
Problems of fish marketing and their solutions should be covered.
Activities involved in fish import and export should be outlined.
Explanation of the effects of bumper harvest on import/export and prices of fish should be assessed.
Major companies involved in fisheries activities in your country should be named e.g.
fishing – Kaas, Afko, Enyidado
fish farming – Tropo farms, Crystal lake fish company
cold storage  –  Felibat Ltd.
Assessment should cover knowledge of value chains in the fishery industry. The responsibilities of actors in the supply and value chain should be included.
Quality and safety standards of various fish products should be mentioned.

G. PRACTICES IN FISHING COMMUNITIES  AND FISHERIESINSTITUTIONS   1.Fishing communities andcultural practices   (a) Important fishingKnowledge of the location of important fishingcommunitiescommunities in your country is required e.g.freshwater fishing communities- Yeji, Dambai,Kwamikrom and Abotoase.marine fishing communities- Teshie, Elmina,Chorkor and Shama.   (b)Cultural festivals andList of festivals should include:taboos related toBakatue of EdinafishingFetu of OguaaDzawuwu of AgaveKnowledge of the influence of the festivals andtaboos on the fishing industry should becovered, e.g. close season/fishing holiday.   3.Fisheriesinstitutional framework andjob opportunities   (a)Fisheries training andIdentification, objectives and activities of theresearch institutionsinstitutions e.g. Water Research Institute andUniversity of Ghana are required.   (b)Job opportunities inJob opportunities in the fishery sub-sectorthe fishery sub-sectorshould be identified, e.g.teaching/research, fish farming, fish pondengineer, fish import/export, fish processing,cold store operation and fishing gear/craftmanufacturing.   (c)BusinessFactors required for establishing enterprises inopportunities infisheriesfisheries-Identification of business opportunities-Identification of fishery product orservice needed in a locality-  availability of market for the product orservice
(d) Procedure for establishing enterprises in fisheries
(e) Extension services in the fisheries sub sector 
Fishing gear: Identification, uses and maintenance 
2. Fish Identification: Identification and classification of common freshwater, brackish water and marine fishes 
3. Identification and description of characteristics of invasive alien species in fishery habitats 
4. Fish structure and function 
(a) External features: body form, fins, scales, lateral line etc. 
(b) Internal stuctures: gills, swim bladder alimentary canal,heart, blood vessels, kidney and gonads. 
- demand for the product or service Resources should include land, capital, materials, structures, services, labour, technical know-how.
Procedures should include the development of business plans, registration of business, management of the business, etc
Knowledge and understanding of the role of extension services in the fisheries sub-sector should be assessed,
e.g. technical assistance to fish farmers and education of fisher folks on fisheries regulations.
Assessment should cover drawing and labelling of different fishing gear.
Assessment should cover the following fishery organisms: Tilapia, Clarias/Heterobranchus, Chrysichthys, Heterotis, Lates, Bagrus, Alestes, Synodontis, Sardinella, prawns/shrimps, crabs, grey mullet, sea bream, cassava fish, tuna, mackerel, anchovy, ray, shark cuttlefish/ squid and sea urchins.
Assessment should cover the following alien species.
Eichornia crassipes (water hyacinth) Cyperus papyrus (Papyrus reed), Salvinia molesta (kariba weed) Pistia stratiotes (water lettuce) Ceratophylum sp (Hornwort)
Drawing and labelling of external features is required. Dissection, drawing and labelling of gills, swim bladder, alimentary canal and heart should be covered. Structure should be related to function.
Environmental conditions in fish habitats Ecological processes within the aquatic environment Characteristic features of fresh and spoiled fish 8. Identification of micro-organisms and macro-organisms in spoiled fish 9. Fish processing and preservation  Fish by-products 11. Pond construction 12. Feed formulation and feeding 13. Pond fertilization 
Measurement of the environmental conditions: temperature, dissolved oxygen, pH, and salinity is required.
Construction of food chain, food web and food pyramid should be covered.
Knowledge of the following characteristics is required:
Fresh fish - firm flesh, bright eyes, bright red gills and sea-weedy smell.
Spoiled fish - sunken eyes, dark gills, mucus on skin and off odour smell.
Assessment should cover organisms such as maggots, fungi and insects in spoiled fish.
Identification of common forms of
(a) processed fish: e.g. gutted, filleted, skilled fish. 
(b) preserved fish: e.g. frozen, salted, canned and smoked fish. 
Identification and uses of common processing and preservation methods e.g. Chorkor smoker is required. 
Assessment should be based on the identification and uses of fish by-products.
Identification of suitable soils, material and equipment for pond construction.
Identification of ingredients used for fish feed formulation and identification of types of fish feed are required.
Methods of formulation of fish feed are also required.
Assessment should cover identification of types, uses and methods of application of fertilizers in fish ponds.
 14.   Fish diseasesIdentification of gill rot, furunculosis and ich bytheir symptoms is required.