PREAMBLE 

This syllabus has been designed to assess Fisheries as a trade for livelihood with emphasis on the acquisition of knowledge and skills in Fisheries and entrepreneurial skills associated with the content. 
Candidates will be expected to answer questions on all the topics set out in the column headed Syllabus. The notes therein are intended to indicate the scope of the questions which will be set, but they are not to be considered as an exhaustive list of limitations and illustrations. 

AIMS AND OBJECTIVES 
The syllabus will therefore seek to assess candidates on: (1)  the importance of fisheries in the socio-economic development of West Africa; 
(2) skills in fish farming; 
(3) basic entrepreneurial skills in fisheries related vocations; 
(4) the effects of water pollution on fishery resources; 
(5) fish preservation and processing techniques. 
3. REQUIREMENTS 
Schools offering Fisheries must have at least a small glass/plastic tank/aquarium and a fish pond/concrete tank. 
(2) The study should be supplemented by visits to well established fish farms, fisheries research institutions, fishing companies and other institutions related to fisheries. 
(3) It is recommended that candidates keep practical notebooks which should contain records of activities based on laboratory and individual observations carried out in glass tanks/aquaria and fish farms, field trips and also records of specimens collected.
Schools should prepare an album of fishery organisms, fishing gear and craft and different fish rearing facilities and equipment for teaching purposes. 

SCHEME OF EXAMINATION 
There will be three papers, Papers 1, 2 and 3 all which must be taken. Papers 1 and 2 will be a composite paper to be taken at one sitting.
PAPER 1: Will consist of forty multiple choice objective questions all of which should be answered within 40 minutes for 40 marks.
PAPER 2: Will consistof six essay questions. Candidates will be required to answer four questions within 2 hours for 80 marks.
PAPER 3: Will be a practical paper for school candidates and test of practical work paper for private candidates.
Each version of the paper will consist of four questions all of which should be answered within 1½ hours for 60 marks.

DETAILED SYLLABUS
  CONTENTS NOTES   A.   BASIC CONCEPTS IN FISHERIES   1.   Introduction to Fisheries   (a) Meaning of fisheries. Explanation of the terms fishery and    fisheries. Fisheries refer to all processes    involved in fish production, processing,    marketing and distribution. Fishery is one    aspect of fish production.   (b) Sub-divisions of fisheries. Knowledge of the following is required       (i) Capture fisheries (fishing):    - subsistence fisheries;    - artisanal fisheries;    - industrial fisheries.    (ii) Culture fisheries (aquaculture).   2.  Importance of fisheries. Importance of fisheries e.g. food,       employment, income generation, social-    3     cultural activities, aesthetics, medicinal etc.   B.  PROCESSES OF FISH PRODUCTION   1. Capture fisheries    Various methods of capture fisheries such as    (a)   Different methods involved in hook  and  line,  cast  netting,  set netting,    capture fisheries. trap/trapping,  trawling,  harpooning should    be assessed.       Assessment should include hooks, cages,    (b)   Materials required for capture knives/cutlasses, traps/basins, spears, cast    nets, gill nets, seine nets, drag nets.       fisheries and their uses. Knowledge of the uses of the materials is    required.  2. Culture fisheries.    (a)  Identification of common qualities of Students should have the knowledge of the    qualities of culturable fish species such  as    culturable fish species. hardiness,  acceptability of artificial fish    feeds,  tolerance  to poor water quality,    ability to reproduce in captivity.    (b) Identification of common culturable Students should be able to identify common       fishery organisms. culturable fishery organisms such as Clarias    spp, Tilapia, Heterobranchus, shrimp, sea       weeds.    (c) Culture facilities. Assessment should include description  of    culture facilities such as ponds, tanks, race      

C.  TYPES OF FISH CULTURE ways, cages, pens.      

FACILITIES AND CULTURE SYSTEMS   1. Fish ponds. Knowledge of different types of fish ponds:       (a)  Types of fish ponds. earthen ponds, concrete tanks, plastic  tanks,    fibre glass tanks etc is required.       Assessment should be limited to the    (b)   Components of fish ponds. components of  fish ponds:  inlets, outlets,    dykes/embankments/walls, monks and       4     spillways.    Explanation  of  monoculture,  poly  culture   2. Systems of aquaculture. and integrated fish farming is required.    (a) Types of aquaculture. Assessment should include  the extensive,    intensive  and  semi  intensive  systems  of    aquaculture management.    (b)  Management systems in aquaculture.   3.  Water quality control and monitoring. Conditions  of  water  that  promote  good       (a)  Definition of water quality. health of  fishery organisms for survival    should be assessed .       Assessment should cover the various water    (b) Water quality parameters. quality parameters such as dissolved oxygen    (DO), pH, temperature, turbidity,       conductivity. (c) Methods of monitoring water quality. Knowledge of the   methods used   in    monitoring water quality: DO meter,    wrinkler method, pH meter, litmus test etc is    required.    (d) Water pollution. Knowledge of water pollution should be    assessed under the following headings:       - causes (poisons,  sewage, debris,    household refuse);    - prevention and control.    (e) Optimum water parameter ranges Knowledge of optimum water parameter    ranges is required:       -DO(5.0 – 8.0 mg/l);    - pH(6.5 – 8.0);    -   turbidity (secchi disc measurement

D.  FISH FEEDS AND FEEDING less than 30 cm).       1. Fish feed/food materials.    (a)  Identification of different fish feed/food Knowledge of natural fish food       5     (phytoplankton and zooplankton) and    materials artificial fish feed should be covered. A    clear  distinction  between  food  and feed    should be made.    (b)  Nutritive value of fish feed ingredients Assessment  should  cover  energy  yielding       ingredients (corn, wheat bran, garri, rice bran    etc.) and protein yielding ingredients (soya    bean, fish meal, groundnut cake etc.). Details    of ration formulation and biochemical details   2. Fish feeding. are not required.        (a)  Feeding regime for fish. Knowledge should cover explanation of    feeding regime such as 3% - 5 % of fish       body weight based on age/size is required.    (b) Ideal feeding periods for fish. Knowledge of ideal feeding periods based on    age/size is required. (c) Methods of feeding. Assessment  should cover  feeding methods    such  as broadcasting, spot/point feeding,   

E. FISH POND PREPARATION AND automated feeding.   MANAGEMENT    Assessment would cover site selection;   1. Fish pond construction construction of earthen ponds: land    measurement/mapping, staking, excavation,    building of dykes etc; construction of    concrete ponds: land measurement/mapping,    staking,  stripping of  the  top  soil,  concrete    base   or   casting,   building  with   correct    mixtures of sand, gravel and cement etc.   2. Pond preparation Knowledge of tools  such as digger,  head     pan,  cutlass, wheelbarrow,  spade, hand       (a)  Tools required for pond preparation. trowel is required.    Knowledge of maintenance activities of old       and new ponds should include:    - flushing of water;    (b)  Preparation of ponds for stocking. - repair of leakages/cracks;    - liming and fertilization    - drying and cleaning etc.    Assessment should cover monitoring  water   3. Pond management. quality, daily checking of leakages/seepage,     methods  of  feeding and  stocking,  stocking       (a)  Meaning of pond management. rate and time etc.       6    (b) Pond management practices. Knowledge  of  the  various  fishing gear is   

F.  FISH HARVESTING AND POST required.     Knowledge of the materials used for   

HARVESTING PROCESSES     construction and mending of fishing gear is      1.  Materials and methods for harvesting fish. required. Details of construction and     mending are required.      (a) Fishing gear Assessment should cover   the various     methods of harvesting fish      (b)  Construction and mending of fishing Knowledge of the various types of fishing     crafts is required.       gear.   (c)   Methods of fish harvesting.    (d) Fishing crafts. 2. Post-harvest handling of fish Assessment   should   cover   the   different   (a)  ) Materials and methods methods of fish processing and preservation.     A clear distinction between fish processing       for processing fish. and fish preservation should be made.      (b) Methods of fish preservation.   (c) ) Packaging materials for fish Knowledge of the qualities of good breeders      (d)  Marketing channels for fish. should include hardiness, ability to breed in     captivity, large size, without defects etc.      

G.  FISH SEED PRODUCTION Assessment  should  cover  ideal  period  of    transporting fish; duration  in confinement   1. Brood stock selection and handling. and careful handling of brood stock.   (a) Differences between male and female Assessment should cover: the meaning of    sexually matured fishes. artificial breeding as ‘manipulating the   (b) Qualities of good breeders. sexually matured fish to spawn or reproduce     in captivity’; importance of artificial       breeding such as to:    -   obtain high quality hybrids;   (c) ) Ways of handling brood stock . -   obtain large quantity of fish seed;     - make fingerlings readily       available.    Brood stock selection, conditioning,   2. Artificial breeding inducement, stripping, fertilization and    incubation of fertilized eggs should be    7     assessed.   (a) ) Meaning and importance of    artificial breeding.   (b) Steps involved in artificial breeding of    fishes.  (c) Equipment and materials used in the Assessment should cover knowledge   of    equipment and  materials such as basins,    artificial breeding of fish happa  net, hatching troughs, syringes,    aquaria tanks, microscope.   3.  Managing and nursing fish seed Assessment should include maintaining     optimum water condition (aeration),  feeding       with  natural  food  organisms  (plankton),    introduction of artificial feed based on size,    separation of  dead/unfertilized eggs from    hatchlings, transferring to  production/grow-    out ponds/tanks, sorting of shooters/jumpers    etc.  

PRACTICAL FISHERIES  CONTENTS NOTES   

A. FISH CULTURE  

1. Environmental   conditions   in fish Measurement of environmental conditions is    habitats. required: temperature, dissolved oxygen, pH    and turbidity.   

2. Tools and equipment used in fish    culture. Identification,  uses   and  maintenance   of    8  

3. Common culturable fish species. 

4. Fish feed and materials. 

5. Materials for pond preparation 

B. FISHING GEAR AND CRAFT 
1. Fishing gear. 
2. Fishing craft. 

C. FISH PROCESSING AND PRESERVATION 
Fish processing and preservation. Equipment used in fish processing and preservation. Fish products and by-products. Fish packaging materials. 
fishery tools and equipment e.g. secchi disc, water pump, pelleting machine, aerators.
Identification of common culturable fish species in your country is required. Knowledge of scientific names is required.
Identification of types of fish feed and uses of fish feed materials is required.
Identification and uses of materials for pond preparation: lime , fertilizers etc is required
Identification, description and uses of fishing gear e.g. gill net, cast net, seine, traps. Identification of parts and their functions should be assessed. Maintenance of fishing gear is also required.
Identification, description, uses and maintenance of fishing craft should be assessed.
Assessment should include the identification of common processed and preserved fish; identification and uses of common processing and preservation methods.
Identification and uses of fish processing equipment e.g. knives, measuring bowls, weighing balances, hand gloves; fish preservation equipment e.g. freezer, smoking kiln.
Identification and uses of fish products and by-products e.g. fish scales, fish oil, fish skin.
Identification of fish packaging materials e.g. fish boxes, nylon, baskets, cardboard

LIST OF FACILITIES AND MAJOR EQUIPMENT
 ITEM EQUIPMENT QUANTITY   NO. REQUIRED   1 DO(Dissolved Oxygen) meter 2   2. pH meter 2   3. Conductivity meter 2   4. Thermometer 50   5. Water Test Kits 2   6. Microscopes 4   7. Magnifying Glass 30   8. Aquaria Tanks 5   9. Hatching Troughs 5   10. Nursery Tanks/Ponds 3   11. Demonstration Ponds 1 or more   12. Scoop Nets 10   13. Aerators and Accessories 10   14. Plastic Sieves 10   15. Compounded Feeds Many bags   16. Grinding Machines 2   17. Charts and Pictures Assorted   18. Video Clips in Fisheries Assorted   19. Pelleting Machine 1   20. Dissection Kits 2   21. Water Pumps 2   22. Secchi Disc 2   23 Model Gillnet 1   24 Model Cast net 1   25 Model Siene net 1   26 Model traps Assorted   27 Model hooks and line 2   28 Model trawl net 1   29 Netting materials Assorted   30 Hooks packets 20(nos 1-20)   31 Nylon ropes 1   32 Mounting twine 1   33 Canoe 1   34 Paddles 2   35 Gutting knives 10   36 Measuring boards 5   37 Weighing balances 2   38 Hand gloves 30   39 Freezers 2   40 Ovens 2   41 Kilns 2    1   
 42 Fish drying racks 2   43 Fish boxes 5   44 Salting trays/basins 5   45 Sun-drying mats 5   46 Cardboards box 5   47 Nylon 10(bundles)   48 Baskets 10