This course covers the basics involved with fisheries management, including sampling planning; care and handling of sampled organisms; passive and active fish capture methods; sampling with toxicants; tagging and marking; acoustic assessment; recreational fisheries; length; weight; diet and structural indices of fish. Students incorporate these teachings formally into a fisheries evaluation project and report. Biotelemetry, electrofishing and small-boat safety are often included in the hands-on training and field work. Not available for supplemental. Instruction (3.0), Lab (2.0). Equivalent to: RRM-369. Requisite Courses: Take RRM-2259 (Required, Previous), Take RRM-3369L (Required, Concurrent).
RRM-3369 Fishery Management Techniques - 3.00 credits