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UNIT SPECIFIC OBJECTIVES CONTENT TEACHING AND LEARNING ACTIVITIES EVALUATION UNIT 4 FISH SPOILAGE The student will be able to
1.4.1 detect signs offish spoilage.
1.4.2 explain the causes offish spoilage.
1.4.3 outline the effects offish b
spoilage.
Signs offish spoilage e.g.
sunken eyes, mucus on the skin, darkening gills. Causes of Fish Spoilage
- microbial (bacteria and fungi)
- enzymatic
- fat oxidation Effects offish spoilage
-
public health hazard - loss of value and taste
- loss of income
Students to discuss various ways of detecting spoilage in fish. Students to explain the causes offish spoilage. Students to discuss some of the effects offish spoilage. State three differences between fresh and spoiled fish. Describe three causes offish spoilage.
Project: Expose fresh fish to agents of spoilage, observe changes over a period and write a report.
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SENIOR HIGH SCHOOL – YEAR 3 SECTION 1 FISHERIES MANAGEMENT AND BUSINESS OF FISHERIES General Objectives The students will
1. appreciate the importance of fisheries management
2. become aware of fisheries regulations and government policies
3. become aware of procedures in fish marketing
4. acquire the basic skills of managing fish
farm as a business entity UNIT SPECIFIC OBJECTIVES CONTENT Share with your friends: 
