Republic of the Philippines

SOUTHERN LUZONSTATEUNIVERSITY
JUDGE GUILLERMO ELEAZAR
Tagkawayan, Quezon

COLLEGE OF FISHERIES

VISION STATEMENT: A 21st century state university producing a student-centered learning experience,
preparing students in their chosen profession, creating and disseminating knowledge in the service of the
communities, the nation and the world.

MISSION STATEMENT : The university is committed to prepare its students for a rapidly changing
world by providing a quality education. It shall also increase the knowledge base through research; convert
new intellectual property into economic development; and provide expertise and innovative solutions to
business, governments, and others who seek assistance.

CORE VALUES:

Go God Loving
S Service oriented
L Leadership by Example
U Undiminished Commitment to Peace and Environment Advocacy

COLLEGE OF FISHERIES GOALS AND OBJECTIVES

1. Provide quality education in fisheries and aquatic resources of international standards, thereby
producing world-class manpower.
2. Conduct researches in fisheries and aquatic sciences that are responsive to rational and people’s
needs and dynamics environment.
3. Engage in extension services through technology transfer or consortia with government and non-
government organizations underscoring rational and sustainable development of fishery of fishery
and aquatic resources in the region.
4. Establish linkages with other institutions to monitor local needs with research and development
agencies to keep abreast with scientific advances and industry to match manpower needs.

Program Educational Objectives Goals and Objective

Bachelor of Science in Fisheries and Aquatic Sciences 1 2 3 4
Globally competitive graduates in the areas of
1 sustainable aquaculture, capture fisheries, post-harvest    
and aquatic resources and ecology.
Fisheries professionals imbued with high level of
2    
integrity, nationalism and ethical standards.
3 Leaders in their profession and respective communities.    
Professionals with knowledge, skills and positive
4 attitudes in fisheries research, resource management,    
instruction, extension, production and marketing.

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2023
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 COURSE SYLLABUS

1. COURSE CODE : FSH 16

2. COURSE TITLE : FISHERIES ENTREPRENEURSHIP

3. PRE-REQUISITE : none

4. CO-REQUISITE : none

5. CREDIT/ CLASS SCHEDULE : 3 units ( 3 units lecture)

3 hours/week ( 3 hours lecture)

6. SEMESTER : SECOND SEMESTER / AY 2022 - 2023

7. COURSE DESCRIPTION : This course is designed for those interested in

starting their own business, either as their primary income
or extra income, including individual contributor
businesses such as freelancers, contractors, consultants, and
others in the gig economy. Entrepreneurship is a one-credit
course designed to provide students with skills needed to
effectively organize, develop, create, and manage a
business. This course includes business management and
entrepreneurship, communication and interpersonal skills,
economics, and professional development foundations

8. Program Outcome (PO) and Relationship to Program Educational Objectives (POE)

The minimum standards for the BS in Fisheries and Aquatic Sciences program are expressed in
the following minimum set of learning outcomes:

Program Outcomes Program Educational

The graduate of the BS in Fisheries and Aquatic Sciences program Objectives
should have developed the ability to: 1 2 3 4
articulate and discuss the latest developments in the
a    
specific field of practice;

effectively communicate orally and in writing using both

b    
English and Filipino;

work effectively and independently in multi-disciplinary

c    
and multi-cultural teams;

act in recognition of professional, social, and ethical

d    
responsibilities;

preserve and promote “Filipino historical and cultural

e    
heritage” (based on RA 7722);

generate and share knowledge relevant to specific fields in

f    
the study of agriculture education;

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FSH16 d Maripaz T. Lampos Reydante P. Gordula, MS Imelda A. Tangalin, PhD/DPM of
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2023
AA-INS-1.02 F2, Rev.2
 formulate and implement agricultural development plans
g    
and programs;
develop, operate and manage aquaculture production
h    
systems;
utilize fisheries resources using innovative fishing
i    
methods which are responsible and sustainable;
apply post-harvest practices that are compliant to
j    
international standards for food safety and quality; and,

manage and protect the integrity and quality of aquatic

k    
ecosystems and resources.

9. Course Objectives and Relationship to Program Educational Objectives:

At the end of the course, the students must be able to:

Program Outcomes
Course Objectives
a b c d e f g h i j k

Evaluate social and civil responsibilities of

1           
business ownership.

Describe typical behavioral characteristics

2           
of an effective entrepreneur.
critique a variety of business classifications,
including retailers, wholesalers, servicers,
3           
and manufacturers, to
determine potential business ventures

4 Compare types of business ownership.           

Determine technological needs of a small

business, including hardware, software,
5           
networking, and
telecommunications

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FSH16 d Maripaz T. Lampos Reydante P. Gordula, MS Imelda A. Tangalin, PhD/DPM of
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2023
AA-INS-1.02 F2, Rev.2
 10. Course Coverage / Course Outline

Week Topics

CLASSROOM POLICIES

 SLSU Vision, Mission and Core Values

1  College of Fisheries Goals and Objectives, Program
 Outcomes and Educational Objectives
 Overview of the Course
 Classroom Policies and Requirements (Do’s and Don’ts)

Should You Become an Entrepreneur?

2 a. Entrepreneurship: Present & Past
b. Is Entrepreneurship Right for You
c. Identify Business Opportunities & Set Goals

What Skills Do Entrepreneurs Need

3 a. Communication Skills
b. Math Skills
c. Problem Solving Skills
Entrepreneurs in a Market Economy
a. What is an Economy
4 b. The Concept of Cost
c. Government in a Market Economy
Select a Type of Ownership
a. Run an Existing Business
b. Own a Franchise or Start a Business
c. Choose the Legal Form of Your Business
5-6
Develop a Business Plan
a. Why Do You Need a Business Plan
b. What Goes into a Business Plan
c. Create an Effective Business Plan
Identify and Meet a Market Need
a. The Value of Market Research
b. How to Perform Market Research

Finance, Protect, and Insure Your Business

a. Put Together a Financial Plan
b. Obtain Financing for Your Business
7-8
c. Protect Your Business

Choose Your Location & Set Up for Business

a. Choose a Retail Business Location
b. Choose a Location for a Nonretail Business
c. Obtain Space and Design the Physical Layout
d. Purchase Equipment, Supplies, and Inventory

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FSH16 d Maripaz T. Lampos Reydante P. Gordula, MS Imelda A. Tangalin, PhD/DPM of
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2023
AA-INS-1.02 F2, Rev.2
 9 FIRST TERM EXAMINATION
Market Your Business
a. The Marketing Mix
b. Product, Price, Distribution, Price, and Promotion
c. Set Marketing Goals
10 - 12
Hire and Manage a Staff
a. Hire Employees
b. Create a Compensation Package
c. Manage your Staff
Record-Keeping and Accounting
a. Set up a Record Keeping System
b. Understand Basic Accounting
c. Track Your Inventory
13-15
. Financial Management
a. Manage your Cash Flow
b. Analyze Your Financial Performance
c. Hire Experts
Use Technology
a. Technology and Your Business
b. Learn about the Interest
c. Purchase Technology
16-17
Meet Your Legal, Ethical, & Social Obligations
a. Understand Your Legal Requirements
b. Ethical Issues in Business
c. Meet Your Social Responsibilit

18 SECOND TERM EXAMINATION

11. Contribution of the Course to meeting the Professional Component

Fisheries Topics : 90%

General Education Component : 10%

12. Textbook

Frederick, H., O’Connor, A., & Kuratko, D. (2016). Entrepreneurship theory process practice
(4th ed.). Cengage

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2023
AA-INS-1.02 F2, Rev.2
 13. Course Evaluation

The minimum requirement of lecture and laboratory for a passing grade of 60% of the total
scores from the following:

LECTURE
Major Examination 30%
Quizzes 15%
Recitation / Participation 15%
Performance Outcomes / Project
Attendance 40%
100%

Aside from academic deficiency, other grounds for a failing grade are:
a. Grave misconduct and/ or cheating during examination
b. Unexcused absences of more than 20% of required number of meetings per term
c. Failing academic standing and failure to take the final exam.

Classroom Decorum

a. Students are required to wear identification card and observe proper dress code at all
times.
b. Turn off or put in silent mode all cellular phones during class hours.
c. Maintain cleanliness and orderliness of the room at all times.
d. Come on class on time.

14. Suggested References

Massey, C. (Ed.) (2011). Managing the small firm in New Zealand. Pearson.

• Timmons, J. A., Gillin, L. M., Burshtein, S. L., & Spinelli, S. (2011). New venture creation.

Entrepreneurship for the 21st century - A Pacific Rim perspective. There are many earlier

editions ofthis text that can be used. McGraw-Hill.

• Osterwalder, A. & Pigneur, Y. (2010). Business model generation. Wiley.

• Blank, S. & Dorf, B. (2012). The startup owner’s manual: The step-by-step guide for building

a great company. K&S Ranch.

• Ries, E. (2011). The lean startup: How today’s entrepreneurs use continuous innovation to

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FSH16 d Maripaz T. Lampos Reydante P. Gordula, MS Imelda A. Tangalin, PhD/DPM of
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ENTREPRENEURSHIP Jan BSFIAS
2023
AA-INS-1.02 F2, Rev.2
 create radically successful businesses. Crown Business.

• Audretsch, D. B., Falck, O., Heblich, S., & Lederer (Eds.) (2011). Handbook of research on

innovation and entrepreneurship. Edward Elgar.

15. Course Materials Made Available

a. Samples of homework sets from the students

b. Samples of Quizzes and major exam from students
c. End-of-course assessment report by the students and the faculty
d. Research works and projects assigned to the students
e. PowerPoint Presentation and slide shows.
f. Active class participation and recitation
g. Laboratory activity worksheets
h. Case Study Analysis
i. Samples of assignments

16. Classroom Policies

1. No cellular phones or music are allowed in class.

2. Making unnecessary noise during lecture is strictly prohibited.
3. No answering or doing of assignments or projects is permitted during lecture periods.
4. Food and beverages are not permitted in the classroom. This include plate lunches,
drinks, candy, etc., whether opened or not.
5. Latecomers will not be admitted after 10 minutes.
6. Those wearing incomplete / improper uniform will not be admitted in class.
7. Going to rest rooms will not be allowed during quizzes or any other form of academic
examinations.
8. The main assignment is to keep up with the reading. You should come to class prepared
to intelligently discuss the materials assigned each meeting. Because a significant portion
of the course will be presented by lecture, regular attendance is strongly advised.
9. Late work will be accepted up to three days beyond due date with 10% grade deduction.
Deadlines and penalties will be waived only for special circumstances.
10. All written submissions must be in your own words and syntax unless you are quoting
and properly credit the source.
11. Please keep a copy of all your work until the end of the semester as insurance against lost
by you or me.

Major Examination

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 There will be (3) major examinations, to wit: preliminary, midterm, finals, within the
semester. If you are going to miss a major exam, it is your responsibility to alert your instructor
prior to the exam schedule. A comprehensive examination on all the topics that have been
discussed during the semester may be given during the final examination.

Quizzes

There will be quizzes for every end topic. Quizzes will relate to current and previous
topics. A quiz maybe given at any time during any class period – immediately after a lecture, at
the beginning or end of class, etc.

Recitation / Classroom Participation

Students may be called to explain or give his opinion on the subject matter of discussion.
The manner of choosing the student who will recite will be done randomly. They may also be
asked to participate in group dynamics and will be graded according to their participation.

Projects

A project would be required from the students from time to time. It may be a group or
individual project, depending on the difficulty of the task. Project shall consist of but not limited
to submission of term papers, critical analyses of issues or case studies.

Attendance

Absences for which a medical or court excuse is provided noted by the university’s
Guidance counsellor will be recorded but not figure in the attendance grade. Likewise, one
absence for which advance notice is given by phone or in person will not be figure in the
attendance grade. It is also provided in the university’s manual that the instructor has the option
to admit or not a students who is late for more than 10 minutes.
Also, anyone has more than (3) consecutive absences will received a failing grade for the
course as provided in the university’s students manual.
A student who drops the course after the midterm examinations will receive a grade of
5.0 (failed)
Dropping of subjects must be done before the midterm examination and will only be
effective if all the required formalities for dropping a subject have been complied with your
recorded grades will be available for your review at any convenient time.
Personal Safety in the Workplace/Laboratory

Safety means protection of oneself and others from possible danger and injury. Whenever
you perform a task in the farm/laboratory you must observe the following:

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2023
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 1. Use appropriate protective clothing for the task.
 Work clothing—such as overall coats, hat, and boots
 Eye protection such as safety goggles and face masks
 Hand protection such as gloves. etc.
 Respiratory equipment such as face masks and valve respirators
2. Remove your watches, rings, bracelets, and other jewelry when working in the farm.
3. Wear outfits according to farm / laboratory requirements and specifications.

Workplace / Farm Safety

1. Safety can prevent injuries or save lives.

2. Students must recognize potential hazards to ensure safety.
3. Prepare and display posters on safety precautions in the farm site.
4. Keep area clean, especially the farm site to prevent accidents.
5. Handle hazardous materials properly.
6. Notify the teacher on unsafe work practices or conditions.
7. Store tools properly
17. Consultation Hours

Your class instructor is available for consultation every MONDAY TO THURSDAY from 9:00
– 10:30 AM. You can reach her personally or through email at maripaztlampos@gmail.com.
Those students that will seek consultation beyond the prescribe hours of consultation will not be
entertained. Consultation matters should concern only with academic matters e.g. failing grades,
projects and course requirements, lecture topics and nothing beyond personal.

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FSH16 d Maripaz T. Lampos Reydante P. Gordula, MS Imelda A. Tangalin, PhD/DPM of
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ENTREPRENEURSHIP Jan BSFIAS
2023
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