Certificate in Fisheries Science and Technology
  • KNEC past papers
  • Course outline
  • Notes

General introduction to the course

  1. Food Processing and Preservation
  2. Fish Culture and Nutrition
  3. Fish Biology Aquatic Ecology
  4. Food Chemistry and Microbiology
  5. Communication Skills
  6. ICT, Mathematics and Entrepreneurship

Suggested Teaching/Learning Activities and Evaluation Methods

Tools and Equipment

Books on offer