REPUBLIQUE DU CAMEROUN REPUBLIC OF CAMEROON

__________ __________
MINISTERE DE L’ENSEIGNEMENT SUPERIEUR MINISTRY OF HIGHER EDUCATION
__________ __________

CAMEROON HIGHER NATIONAL

DIPLOMA TRAINING PROGRAM

Volume 1

PRIMARY SECTOR

September 2018
PRIMARY SECTOR

VOLUME 1
 H.E. PAUL BIYA
President of the Republic of Cameroon,

”We need to radically transform the image of higher education in Cameroon”

(10th February 2008)
 H.E. PHILEMON YANG
Prime Minister, Head of Government,

”In Higher Education, the Government is striving not only to increase

and diversify training offers for the Cameroonian youth,
but also to ensure quality, social relevance and professionalization
of teachings. Furthermore, it is providing better working
and living conditions to the members of the university community”

(26th November 2013)

 Prof. JACQUES FAME NDONGO
Minister of Higher Education,
Chancellor of Academic Orders
”We must translate into reality the new vision of the University
prescribed by the Head of State through far-reaching changes
that seek, amongst other things, the improvement of the quality
of university services in the areas of teaching and research,
to make our universities more attractive and competitive
at the national, sub-regional and international levels”
(Excerpt of the New Year Wishes Speech
at the University of Yaounde I, January 2010)
 FOREWORD
Since November 2015, the Ministry of Higher Education has undertaken a vast and
ambitious operation to review training programmes in the Brevet de Technicien Supérieur
(BTS) and Higher National Diploma (HND) cycles. This initiative was incumbent on us as a
categorical imperative since it became obvious that the programmes that were so far
implemented had become obsolete because of the exponential evolution of the labour market.

If we recall that the programmes in question dated, most of them, as far back as 2001
and that they were developped as institutions and fields of study were set up, one easily
understands why their review had become a must. Moreover, the advent of the BMD
introduced innovations in our training and certification process that needed to be taken into
account, especially as many BTS and HND holders now aspire to register in professional
Bachelor’s and Master’s Degrees.

In order to reconcile this professional requirement with the legitimate need of students
to pursue their academic programmes, we requested the support of three main stakeholders :
representatives of the business world, teachers-experts from our universities and professional
schools, proprietors/proprietresses of Private Institutions of Higher Education.

These three major stakeholders had the opportunity to brainstorm during the two (02)
seminars we organized, the first took place on 28th November 2015 and the second on 16th
march 2018, at the National Advanced School of Engineering of Yaounde I. The programmes
that we are now putting at the disposal of the national university community is the fruit of
their deliberations.

We can thus note that, thanks to this brainstorming, new fields of study emerged,
others have been redesigned, while others have disappeared altogether, either because the
labour market was already saturated, or because they had become inoperative. Trainings
identified have been organized according to sectors of activity known to date : primary,
secondary, tertiary and quaternary. Within these sectors, they have been divided into training
areas, fields of study and specialties. We therefore have 7 major training areas, 21 fields of
study and 130 specialties. These training areas have been grouped in a programme-document
in 7 volumes, distributed as follows :

Volume 1 : Trainings of the Primary Sector (461 pages) ;

Volume 2 : Trainings of the Secondary Sector (356 pages) ;

Volume 3 : Trainings of the Secondary Sector (Continued) (514 pages) ;

Volume 4 : Trainings of the Tertiary Sector (627 pages) ;

Volume 5 : Trainings of the Tertiary Sector (Continued) (784 pages) ;

Volume 6 : Trainings of the Tertiary Sector (Continued) (572 pages) ;

Volume 7 : Trainings of the Quaternary Sector (246 pages).

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 The seven volumes put together make a total of three thousand five hundred and sixty
(3560) pages, preceded by a statutory instrument to determine the system of studies and
examinations of the Brevet de Technicien Supérieur.

All this arsenal is proof, if any were needed, that our educational and certification
system is resolutely embarked on the quest for its effectiveness and social relevance. It is
attentive to all innovations and adapts to the developments of our society.

Through this approach, we hope to meet the expectations of our partners and provide
the nation with skills that it needs to achieve her emergence by 2035.

Pr. Jacques FAME NDONGO

Minister of Higher Education,

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 SUMMARY

FOREWORD .............................................................................................. 2

DOMAIN : AGRICULTURAL AND ENVIRONMENTAL

SCIENCES

Field : AGRICUTURAL AND FOOD SCIENCES

AGRICULTURAL ENGINEERING .................................................................. 7

FOOD TECHNOLOGY ............................................................................... 33

ANIMAL PRODUCTION TECHNOLOGY....................................................... 63

CROP PRODUCTION TECHNOLOGY .......................................................... 82

FISHERIES MANAGEMENT ...................................................................... 103

AGROPASTORAL ADVICE ........................................................................ 121

AGROPASTORAL ENTREPRENEURSHIP .................................................... 142

AGRICULTURAL BUSINESS TECHNICS ..................................................... 167

AQUACULTURE ...................................................................................... 182

AGRICULTURAL PRODUCTION TECHNOLOGY .......................................... 202

Field : ENVIRONMENTAL SCIENCES SPECIALITIES

AGRO-FORESTRY AND FOREST MANAGEMENT ........................................ 238

NATURE MANAGEMENT AND PROTECTION ............................................. 256

RISK MANAGEMENT ............................................................................... 272

POLLUTION PREVENTION AND REMEDIATION ........................................ 289

METEOROLOGY ..................................................................................... 304

SOLID WASTE MANAGEMENT ................................................................. 315

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WILDLIFE MANAGEMENT ....................................................................... 328

ENVIRONMENTAL IMPACT ASSESSMENT ................................................. 341

FORESTRY ENGINEERING ..................................................................... 354

Field : WATER ENGINEERING AND MANAGEMENT

HYDROLOGY AND WATER RESOURCES MANAGEMENT ............................ 368

HYDROGEOLOGY AND GROUNDWATER MANAGEMENT ............................ 388

WASTE WATER MANAGEMENT ............................................................... 408

HYDRAULIC ENGINEERING AND WATER INFRASTRUCTURE ..................... 429

INTEGRATED WATER RESOURCE MANAGEMENT ..................................... 447

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 DOMAIN
AGRICULTURAL AND ENVIRONMENTAL
SCIENCES

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Field : AGRICULTURAL AND FOOD
SCIENCES
Specialty :
AGRICULTURAL ENGINEERING

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 Field: AGRICULTURAL AND FOOD SCIENCES

Specialty: Agricultural Engineering

1. The objective of the training

Training student in agricultural engineering aims at fulfilling Cameroon second

generation agriculture policy, to developing a vision of self-reliant and effective
indigenous development agro-industrial manpower and resources. Agricultural
engineering use engineering science to solve problems in the agricultural industry. They
design, develop, test and manage agricultural machinery and equipment.

2. Skills sought after

 General skills
- Mastery of basic ICT tools;
- Developing professional attitude in respect of deontology and ethics;
- Working as a team in training environment and in a practical environment;
- Understanding the functioning of organisations;
- Working in a multicultural environment;
- Use data collection and processing techniques;
- Implement research and job security actions;
- Creating and managing a business;
- Progressively developing an independent learning ability in order to be
able to pursue one’s personal and professional development throughout
one’s career.
 Specific Skills
- Develop a vision and passion for food mechanized and production systems;
- Acquire skills in farm power, field crop, livestock, farm and homestead
processing and preparation equipment, utensils and appliances
engineering;
- Farmstead and animal barns engineering;
- Farm energy and water system engineering;
- Farm equipment installation, training and rescuers.
3. Career opportunities
- Ministries involved and related with agriculture;
- Agro-industry machines, utensil and appliances manufacture;
- Sales and services (installation, use –training, rescuers) of agricultural
equipment

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 4. Organization of teachings

 FIRST SEMESTER

Field: Agricultural and Food Sciences Specialty: Agricultural Engineering

Course Number of hours Number
Course titles
Code L T P SPW Total of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
AEG111 Physics and Chemistry 45 20 5 5 75 5
AEG112 Mathematics 30 20 5 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
AEG113 General Agronomy 30 20 5 5 60 4
AEG114 Engineering Mechanics 35 15 5 5 60 4
Farm Crop Machines/ Farm Animal
AEG115 40 15 15 5 75 5
Machines
AEG116 Manufacturing Engineering 40 15 15 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
AEG117 Basic French/English 30 10 - 5 45 3
Total 250 115 50 35 450 30

 SECOND SEMESTER

Field: Agricultural and Food Sciences Specialty: Agricultural Engineering

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
AEG121 Soil Mechanics 40 20 10 5 75 5
AEG122 Engineering Thermodynamics 30 20 5 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
AEG123 Farm Power 40 15 15 5 75 5
AEG124 Crop and animal infrastructure 40 15 15 5 75 5
Farm Machinery & Earth Moving
AEG125 35 15 5 5 60 4
Equipment
AEG126 Agricultural Processing Engineering 30 10 15 5 60 4
Transversal Courses 10% (1 UC) 3 credits 45 hours
Civic and Ethical Education /Initiation
AEG127 20 10 10 5 45 3
to the Law
Total 205 95 120 30 450 30

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  THIRD SEMESTER

Field: Agricultural and Food Sciences Specialty: Agricultural Engineering

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
AEG231 Basic Mechanical Engineering 30 20 5 5 60 4
AEG232 Statistics and Probability 40 15 15 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
Flesh Food Processing Machinery/
AEG233 30 20 20 5 75 5
Food Crop Processing Machinery
AEG234 Post Harvest Engineering 40 20 10 5 75 5
Soil & Water Conservation
AEG235 30 20 5 5 60 4
Engineering
AEG236 Farm Machinery Management 10 - 30 20 60 4
Transversal Courses 10% (1 UC) 3 credits 45 hours
AEG237 Computer and multimedia 20 10 10 5 45 3
Total 200 105 95 50 450 30

 FOURTH SEMESTER

Field: Agricultural and Food Sciences Specialty: Agricultural Engineering

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
Engineering Economics &
AEG241 40 15 15 5 75 5
Management
AEG242 Rural Sociology 30 20 5 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
AEG243 Maintenance of equipment 30 20 5 5 60 4
Irrigation Water Management
AEG244 30 20 5 5 60 4
Techniques
Hydraulic Machinery and water
AEG245 30 10 15 5 60 4
engineering
AEG246 Internship 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
AEG247 Economics and business management 20 10 10 5 45 3
Total 190 105 95 60 450 30
SPW: Students’ Personal Work

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5. Courses content

 AEG 111 : Physics and Chemistry

 Physics /Chemistry: 4 credits (60 hours); L, T, P, SPW

A. Physics
Objective: Acquaintance of students with the physics of electrical and electronic
materials, components, and devices.
Contents:
Electricity and Magnetism: Voltage, current, resistance, power, single phase and 3
phase A.C. supply. Series and parallel circuits. Vector addition and subtraction of A.C.
voltages. A.C/D.C. motors: Concept of rotating fields, polyphase induction motor, lap
and wave winding of single phase and three phase motors, torque and starting
characteristics, measuring instruments, transformers. A.C power generators. Electrical
distribution and wiring for farm buildings. Electric controls, motor controls, and
protection. Selection of farm motors, applications of electricity at farm. Electronics:
Semi-conductors, PN-junction; Transistor; its characteristics and uses; Amplifiers; Power
supplies; Magnetism: Electro-Megnetic induction and radiation; Radioactivity: Radio
isotopes; Biological effects of radiation; Laser: Introduction, generation and uses of
Laser. Fiber optics–characteristics.
Practical:
Construction of wiring systems, fuses, switches of various types insulators
Circuits design and drawing of a typical farm electrical system.
Selection of motor for various farm equipment such as forage cutter, feed-grinders,
and shop tools.
Practice on repair and adjustment of electric motors, switches, fuses, transmission
wiring controls
Study of 3 phase induction motor
Study of star and delta connections
Study of semi conductor, triode, diode valve and transistors.
Use of AVO meter, CRO, planimeter
Fabrication of full wave rectifier and inductance study of its wave-shape.
Measurement of self-inductance and mutual inductance

B. Chemistry
Mineral chemistry: Fundamental Concepts: Reminder of the notions of atom, molecule
and mole, etc.… ; Electro negativity of the elements, types of connections, isometry,
nomenclature; Study Summary of elements of the blocks Study Summary of elements
of the block P; Summary Study of the transition elements.
Organic chemistry :Fundamental concepts; Metal networks; Ionic networks; Molecular
networks; The main functions of the organic chemistry; Alkanes, cyclo-alkanes, alkenes,
alkynes, aromatic; Halogen drifts; Organometallic drifts, alcohols, thiols, ether, oxides,
thiothers and amines.

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  AEG 112 : Mathematics

 Mathematics : 5 credits (75 hours); L, T, P, SPW

Objective: At the end of this course, student will be able to apply mathematics
understanding to agricultural production and business decisions.
1. Suites and actual series
2. Numerical Functions
3. Full calculation (primitives, surface integral and volume)
4. Differential Equation of the first and second-order
5. Use of computer tools for the resolution of equations
6. Vector space

 AEG 113 : General Agronomy

 General Agronomy : 4 credits (60 hours); L, T, P, SPW

Objective: To familiarize students with the basic concepts of crop and animal
husbandry.
Introduction:
Introduction to the Engineering Profession and its Fields of Specialization with particular
emphasis on Agricultural Engineering.
Crop and Animal Production: Factors affecting crop and animal production and
distribution. Requirements for agricultural development. Classification of field crops
based on agronomic use, special purpose and other basis.
Seed Technology: Role of seed in crop production. Concept of seed technology. Seed
Structure and growth, Dormancy, Seed Production and its quality, Seed Processing
and Seed Storage.
Farming Systems And Tillage Practices: Crop rotation. Definition and computation of
cropping intensity. Farming systems and its kinds. Objectives of tillage. Effect of tillage
on soil conditions, plant diseases and insects.
Dry Land Farming: Agro-ecological zones, Problems and constraints of dry land, Dry
land improvement, Dry land management.
Land Resources And Management: Soil zones and Soil resources. Sustainability of land
resources. Managing soil resources.
Agro-Meteorology: Introduction, Weather and climate, Climatic components,
Classification of climates, Climatic factors and crop production.
Agro-Ecology: Introduction, Agro-ecological Features, Agro-ecological zones

 AEG 114 : Engineering Mechanics

 Engineering Mechanics: 4 credits (60 hours); L, T, P, SPW

Objective : Teaching basic principles of force analyses in engineering systems

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Content:
Concept of measurement of mass, force, time and space, Systems of units,
Fundamentals & Derived units, Conversion of units, required Accuracy of results,
General Principles of Statics, Vector addition, Subtraction and Products, Resultant of
Distributed (Linear & Non-linear) force Systems, General conditions of equilibrium of
Co-planer forces, Laws of Triangle, Parallelogram and Polygon of forces, Types of
beams, Supports and Loads, Simple cases of Axial forces, Shear forces and Bending
Moment diagrams, Problem involving friction on Flat surfaces, Geometrical Properties
of Plane Areas, Work, Energy, Power, Impulse, Momentum, Conservation of
Momentum and Energy, Rectilinear and Curvilinear motions, Tangential and Normal
Components of Acceleration, Simple Harmonic motion

Practical:
Verify the law of polygon of forces, the law of parallelogram of forces, the principles of
moments, the co-efficient of friction between surfaces. Special numerical problems
and assignments.
Moment of inertia of fly wheel mounted on wall and a wooden block by suspension.
Efficiency of various models of machines. Modulus of rigidity of metal bar by static and
dynamic methods. Special numerical problems and assignments.

 AEG 115 : Farm Crop Machines/ Farm Animal Machines

 Farm Crop Machines/ Farm Animal Machines : 5 credits (75 hours); L, T, P,

SPW

A. Farm Crop Machines

Objective: Develop skills in the mechanization crop production on various types of

farms in Cameroon
1. Land clearing, tilling, planting machines
2. Weed, pests/diseases control mechanism and machinery
3. Harvesting crops, vegetables, fruits, cereals, legumes, roots and tubers
4. Post-harvest and transportation machinery
5. Food crop storage engineering
B. Farm Animal Machines
Objective: Acquire skills in flesh food mechanization

1. Feeding systems engineering

2. Egg collector, washer and packaging: incubators, hatchers
3. Animal catchers; farm waste disposal systems
4. Farm measures, lifts, loading system engineering
5. Feed mills (feedstuff loading, grinders, crushers, systems)

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  AEG 116 : Manufacturing Engineering

 Manufacturing Engineering: 5 credits (75 hours); L, T, P, SPW

Objective : Student’s preparation in the processes required for manufacturing
agricultural machines.
Content :
Turning and related operations: Lathe, construction, types of lathes, accessories, lathe
operations, turret lathe; construction, types, turret lathe tooling, chip formation,
mechanism of chip formation, cutting tool materials, tool failure and tool life.
Shaping and planning: shaper; classifications, functions, shaper drive mechanism,
shaper speeds and machining times, planning, construction and types, work set up,
planer tools, metal bending and sheet rolling processes.
Drilling and reaming: Drilling; types and sizes, drill chucks. Counter boring, counter
sinking, reaming, drilling machine types, and estimating drilling time.
Milling: Definition, milling operations, milling cutters, milling machines types, size,
accessories, dividing head, estimating milling time.
Gear manufacturing: Gear terminology, gear types, basic methods for machining
gears.
Computer-aided manufacturing (CAM) and computer integrated manufacturing
(CIM) Systems: Machine tools control, numerical control system, computerized
numerical control system (CNC) programming for numerical control. Automatic
machines, transfer machines, computer aided- manufacturing (CAM), computer
simulation of manufacturing process and system. Automated assembly use of
mechanical hands/Industrial Robots, concept of computer-integrated automation
system (unmanned factory)
Practical:
1. Fabrication of various machine elements using lathe.
2. Making a slot on a shaft for a cotter pin using shaper and milling machines
3. Cutting threads using milling and lathe machines
4. Making holes in machine parts using drilling machines.
5. Making bends of metal sheet using sheet rolling machines
6. Fabrication of a given agricultural machinery part.
7. Local visits to agricultural Machinery Manufacturing Industries.

 AEG 117 : Basic French/English

 Bilingual Training: 3 credits (45 hours); L, T, SPW

A. English :
1. Vocabulary
 Technical and usual vocabulary of the specialty
2. Grammar
3. Bilingual expression
 Understanding in interaction in Technical Discussions

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  Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
4. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
5. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting
B. French :
1. Vocabulaire
 Vocabulaire technique usuel
2. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;
 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;
 De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.
3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;
 Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

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  AEG 121 : Soil Mechanics

 Soil Mechanics : 5 credits (75 hours); L, T, P, SPW

Soil Formation: Soil and its Constituents, Weathering of Rocks and Types of Soils,
Description and identification of soil (Visual-Manual Procedure), Mineralogy of Solids.
Physical Properties: Water Content, Void Ratio, Porosity, Degree of Saturation,
Specific Gravity, Unit Weight and their determination, Atterberg limits, Sieve Analysis,
Hydrometer and Pipette Analysis, Stoke’s Law, Grain Size distribution
Classification of Soils: Grain Size Classification; Bureau of Soils, Classification
systems. Textural Classification by Triangular Chart, Unified Soil Classification.
Permeability and Seepage: Definition, Hydraulic Gradient, Darcy’s Law, Factors
affecting Permeability, Permeability of stratified soils, Laboratory and Field
determination of coefficient of Permeability, Seepage Force, Quick Sand Condition,
Flow nets, Boundary Conditions, Graphical Method of Flow net construction,
Determination of Quantity of Seepage, Two Dimensional Flow, Laplace Equation,
seepage through Earth Dams, Design of Filters
Compaction: Purpose and theory of Compaction, Moisture Content and Dry
Density relationship, Standard Proctor Compaction Test, Modified Proctor compaction
Test, Degree of Compaction and its determination in the Field. Methods of
compaction in the field; Factors affecting compaction of soils.
Vertical Stresses in Soils:
Definition, Stresses caused by self-weight of soil, Geostatic stresses, stresses caused by
Point Loads and Uniformly distributed Loads: Boussinesq and Westergarrd theories,
Pressure bulb, Stress distribution diagram on horizontal and vertical, Stress at a point
outside loaded area, Newmark’s charts and 2:1 Method
Soil Exploration: Importance of Soil Exploration, Soil Exploration methods, Probing,
Test Trenches and Pits, Auger boring, wash boring, rotary boring, Percussion drilling and
Geophysical methods, Sol Samples, Disturbed and Un-disturbed samples, In-situ Tests
(SPT, CPT and PLT)
Practical :
1. Identification of Soil (Visual and Manual)
2. Determination of Moisture Content of Soil
3. Determination of Specific Gravity of Soil
4. Determination of Liquid Limit of Soil
5. Grain Analysis of Soil (including both Mechanical and Hydrometer
Analysis)
6. Determination of Plastic Limit and Plasticity Index of Soil
7. Determination of Shrinkage Limit of Soil
8. Classification of Soil
9. Modified/Proctor Compaction Test
10. Constant Head Permeability Test (Granular Soil)
11. Falling Head Permeability (Granular and Fine Grained Soils)

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  AEG 122 : Engineering Thermodynamics

 Engineering Thermodynamics : 4 credits (60 hours); L, T, P, SPW

Objective: To give basic understanding of the subject to undergraduate students for

Agriculture power units and machines.

Content:
Heating and expansion of gases. Units of heat, gases and vapours, constant
volume and constant pressure, P-V diagram, specific heat of gases, internal energy of
gas, law of conservation of energy, methods of heating and expanding gases and
vapours, work done by gas in expanding.
Laws of perfect gases: The two laws of thermodynamics, the heating of gases,
equations for different types of heating methods.
Air cycles: Cycles of operation, air standard efficiency of a cycle, reversible process,
reversible cycles, reversibility and efficiency, Carnot cycle, Otto cycle, diesel cycle,
mean effective pressure.
Entropy of gases: Entropy and heat, T-S diagrams, Carnot, Otto, diesel and dual
combustion cycles on T-S diagrams.
Air compressors: functions, compressor types, , reciprocating and rotary
compressors, single and multistage compressors, cylinder clearance, work done,
compressor efficiency.
Compound expansion: advantages of compound expansion, tandem type of two-
cylinder compound engine, receiver type compound engine; combined indicator
diagram for compound engine, Calculations for cylinder uniflow engine.
Fuels: Combustion of fuels, properties of fuels – viscosity, pour point, flash point,
calorific value, API gravity, conversion of volumetric analysis, analysis by weight,
weight of carbon in burnt gases, weight of air required for complete combustion of
fuel, weight of flue gases per pound of fuel burnt, weight of excess air supplied,
method of analyzing flue gases, heat carried away by flue gases, volumetric analysis
of a gas, air fuel ratio for I.C. Engine.
Refrigeration: Co efficient of performance, units of refrigeration, air compression
refrigeration, vapour compression refrigeration, refrigeration cycles, rating, quality of
refrigerant and general considerations, components of refrigeration system, heat
pumps.

Practical:
1. Study of working principles of two stroke and four stroke engines using
models.
2. Demonstration of Joule's law.
3. Study of rotary and reciprocating air compressors and their characteristic
curves.
4. Study of PV diagram of diesel/gasoline engines.
5. Analysis of engine flue gases for CO, CO2, NO2, etc.
6. Determination of energy content of different fuels using calorimeter.
7. Study of heat transfer using refrigeration and air conditioning cycle.

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  AEG 123 : Farm Power

 Farm Power: 5 credits (75 hours); L, T, P, SPW

Objective : Providing instructions relating components of I.C. engine, tractor

components and its mechanics

Content :
Introduction: History of engine development, engine cycles, principles of
operation, types of engines.
Principal parts of engine: Functions, construction, cylinder, cylinder heads, liner,
crank case, piston, connecting rod, crank shaft, clutch, flywheel, valves and their
operation, valve mechanism.
Fuels and combustion: Types of engine fuels, fuel tests and their significance,
gasoline tests, antiknock test, octane number, volatility, Reid vapour pressure, sulphur
content, gun content, heat values, gasoline additives. Engine emissions and their
analysis.
Fuel System: major components of fuel systems (petrol / diesel), carburettor, fuel
injection pump, injector/nozzles, electronic fuel injection, governing system, trouble
shooting, calibration of fuel injection pump.
Ignition system: Types of ignition, spark, magneto and compression ignition,
induction coils, distributor, spark plug, contact-breaker points, condenser, trouble
shooting.
Cooling system: Types, principle of operation, parts of air/water cooling system, line
diagram, radiator, thermostat, water pump, fan, engine heating, repair and
maintenance, types of coolants.
Lubrication system: Types, principle of operation, components of lubrication
systems, line diagram, types of lubricants, trouble shooting.
Electrical System: A.C. and D.C. voltage, alternator/dynamo, battery, battery
charging and maintenance, self starter, electrical gauges and controls, line diagram,
repair and maintenance.
Intake and exhaust system: Air intake system, air cleaner, supper charger, turbo
charger, inter-cooling, and construction of intake and exhaust manifolds, mufflers, flue
gases.
Practical :
1. Study of main components of engine and engine types.
2. Study of valve system and its adjustments.
3. Demonstration of fuel system, cooling system and electrical system of
tractor.
4. Measurement of air pressure/air fuel ratio in each cylinder of engine.
5. Fuel injector, pump adjustment and calibration.
6. Demonstration of engine lubrication system.
7. Servicing of a single cylinder diesel engine.
8. Removal of air lock of a diesel engine.
9. Battery testing for charging/discharging.

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 10. Engine diagnostics-analysis of engine emissions using gas analyzer, multi-
scan, etc.
11. Tour to tractor industry (Millat Tractors Limited, Al-Ghazi Tractors, LT)

 AEG 124 : Crop and animal infrastructure

 Crop and animal infrastructure: 5 credits (75 hours); L, T, P, SPW

Objective : Minimize infrastructural-based produce losses
1. Functional requirements of buildings for crops and animal
2. Design, engineering architecture
3. Farm estate planning, location of
4. Farm roads and drainage engineering, service areas, waste disposal
passages

 AEG 125 : Farm Machinery & Earth Moving Equipment

 Farm Machinery & Earth Moving Equipment: 4 credits (60 hours); L, T, P, SPW

Objective : Teaching farm machines required for crop husbandry in addition to land
leveling equipment.

Content :
Field Capacities and Cost Analysis: Implements Types, Factors affecting field
capacity, Cost analysis
Hydraulics Controls and Power Take Off (PTO) Drives: Components of a hydraulic
system, Types of hydraulic system, Limit control, Automatic position and Draft control,
Hydrostatic Propulsion drives.
Tillage Force Analysis and Hitching: Forces acting upon a tillage implement,
Mechanics of tillage, Tillage tool design factors, Measuring & evaluating performance,
Measuring draft of implements, Vertical and horizontal hitching of trailed implement,
Hitches for mounted implements, Depth and draft control on hitches.
Tillage Implements
(A). Primary Tillage Implements: Function & Types of Mold board plows,
Components of a mold board plow, Reaction of soils to mold boards, Pulverizing
action, Turning & inversion, Scouring, Forces acting upon a plow bottom, Effects of soil
types, depth of plowing shape & design, attachments & rear furrow wheel and speed
on draft & performance. Functions, components & types of Disk plows, Rotary plows,
Chisel & subsurface plows.
(B). Secondary Tillage Implements: Functions, components & types of Harrows,
Cultivators. Land rollers and Pulverizers, Subsurface tillage tools & field cultivators.
Equipment For Sowing And Planting: Functions, components & types of planting
equipments, Seed metering devices, Maize drills, Calibration of seed drill. Broadcasting
machines, Fertilizer and insecticide placement. Transplanting machines, Spraying
systems.
Grain and Seed Harvesting: Harvesting and threshing methods, Types and
development of Combines, functional elements of a combine, Flow path of material,

Page 19 of 461
Types and sources of seed loss, Types of threshing cylinders, Threshing effectiveness,
Cylinder adjustment, Testing of Combines and its power requirements, Windrowing.
Earth Moving Equipment: Principles and working of Bulldozers, Soil scrapers and
ditchers, Crawler, Parts of Crawler, Comparison of wheel type and Crawler tractors.
Practical :
1. Identification of Primary Tillage Implements.
2. Identification of Secondary Tillage Implements.
3. Determination of Field Capacity of Agricultural Field Implements under
actual field condition.
4. Determination of Field Efficiency of Agricultural Field Implements.
5. Determination of tractor Wheel Slip.
6. Calibration of grain drills in Laboratory.
7. Calibration of grain drills in Field.
8. Study and operation of Tractor Hydraulic System.

 AEG 126 : Agricultural Processing Engineering

 Agricultural Processing Engineering: 4 credits (60 hours); L, T, P, SPW

Objective : Developing an understanding of equipment and unit processes in agro-
industries.
Content :
Introduction: industrial processes, value addition, structure and composition of food
grains and fruits, engineering properties of agricultural materials - physical, mechanical
and thermal properties.
Pumps: types of pumps used in the industries, pump selection, pump laws and
performance, viscosity effects.
Fans: Classification as to type and design of fans, fan theory, fan performance, factors
affecting fan selection, general performance and laws, fans in series and parallel,
compression effect.
Material handling and transportation equipment: Belt conveyors, chain conveyors,
bucket elevators, pneumatic conveyors, gravity conveyors, augers, and trailer/ trucks
Cleaning, Sorting and grading: Grade factors, washing types and methods of washing,
sorting fruits and vegetables, types of sorters, cleaning and sorting, grading, nuts and
seeds, types of grain cleaners/sorters, aerodynamics of small practical, types of
separators, machine vision and its applications in grading.
Size reduction: Types of size reduction mills; fineness modulus, value of ground feed,
size relationships, energy requirements, size reduction procedures, reducing devices,
performance & characteristics of size reduction devices, mixing and types of mixers.
Cold Storages: Need of cold storages, types of cold storages and their design,
temperature and humidity controls, heat load, automation of cold storages, air
conditioning, aeration.
Drying: Drying and dehydration, moisture content determinations; primary methods,
equilibrium moisture content, drying processes, constant rate period, falling rate
period, falling rate drying mechanism, dynamics of equilibrium moisture content,
effect of temperature upon the rate of drying, effect of air rate upon the rate of

Page 20 of 461
drying, heat and mass balance limitation of the drying equipments, calculations, types
of driers, psychometric chart.
Packaging Material: Packaging materials and techniques, material properties,
packing geometries

Practical :
1. Determination of internal friction and angle of repose
2. Measurement of bulk density of grains
3. Measurement of grain moisture content by oven method and moisture
meter.
4. Selection of fans for aeration of bin
5. Calculation of Fineness modulus of wheat flour
6. Demonstration of sieves used for cleaning/grading
7. Carrying out screen analysis of a milling/grinding equipment
8. Study of Psychometric chart to calculate heat transfer during
aeration/drying.
9. Study of dehydration characteristics of fruits/vegetable by moisture
content vs time curve and drying rate vs moisture content curve.
10. Visit to cold storage facilities.
11. Study tour to visit agricultural processing units and plants.

 AEG 127 : Civic and Ethical Education/Initiation to the Law

 Civic and Ethical Education: 3credits (45 hours); L, T, SPW

The Concepts
 The citizen;
 The Nation;
 The State;
 Publics Property unto collective’sgoods;
 The freedoms;
 The public service;
 Ethics;
 Ethics, Law and reason;
 Ethical Problem ;
 Management and ethics of responsibility;
 Ethics and management.
 Civics
 Deontology
 Moral consciousness
 The universal declaration of Human Rights
 Good governance in public services
 Explain the importance of civics to the life of the nation
 Functions of the state and its citizens
 Deontology, Professional ethics and professionalism
Page 21 of 461
  Relationship between morality, law and ethics
 Codes of ethics

 Initiation to the law :

Objective: At the end of this course, students should be able to identify and explain
some fundamental principles of business law, distribution law, and intellectual
property law. Students are equally expected to understand the rules and legal
provisions regarding the internal and external operations of a corporate body
including the powers of executive.

Content:

1. Private Property
2. Reminder of the texts in force
 Study of the decree n°76/165 of 23 April 1976 laying down the
conditions for obtaining the land title;
 The study of the Order N°7V2 of 6 July 1974 laying down the regime
federal lands;
 The study of the Ordinance No. 77/1 of 10 January 1977 amending the
Order no. 1 of 5 July 1974.
3. The land title
 Definition;
 Modality of obtaining the land title;
 Transfer of real rights from the land title.
4. Labour law
 The organization of the judiciary and national political institutions
 Stories of trade unionism
 The evolution of labor law
 The collective agreements
 The work contract (shape, suspension, rupture)
 The remuneration and social charges
 The laws - Security
 Standard of occupational health and safety
 Sub-contracts
 Economic clauses and legal

 AEG 231 : Basic Mechanical Engineering

 Basic Mechanical Engineering: 4credits (60 hours); L, T, P, SPW

1. Introduction to Strength of Materials;

2. Stress-strain diagram;
3. Elastic constants and their relations,
4. Thermal stresses and strains, Stresses in oblique planes -Principal stresses
and principal planes.

Page 22 of 461
 5. Theory of simple bending; Deflection of beams-integration method and
moment area method.
6. Analysis of stresses in pressure vessels-thin and thick cylinders.
7. Torsion of solid and hollow circular Shafts.
8. Introduction to theory of Machines; Basic concepts: degrees of freedom,
kinematic constrain, linkages, mechanisms.
9. Different types of gears, gear trains, reduction ratio and torque
assessment, application of gearboxes.
10. Basic principles and constructions of governors, flywheels, brakes, clutches
and dynamometers.

 AEG 232 : Statistics and Probability

 Statistics and Probability: 5 credits (75 hours); L, T, P, SPW

Objective: Students will learn relevant statistical tools and techniques to collect,
analyse and present data
Students gain knowledge on how to design, exploratory and secondary research,
data collection, measuring attitudes, questionnaire design, sampling techniques and
data analysis

1. Statistical series of two variables and actual values

 Mathematical definition and presentation;
 Covariance;
 Graphical representation;
2. Time series
 Definitions and Models;
 Components;
 Analysis and Forecasting.
3. Basic elements of the theory of probabilities
4. Sampling and testing of hypotheses
5. Mastery statistical processes (MSP or SPC)

 AEG 233 : Flesh Food Processing Machinery/Food Crop Processing

Machines

 Flesh Food Processing Machinery/Food Crop Processing Machinery: 5

credits (75 hours); L, T, P, SPW

A. Flesh Food Processing Machinery

Objective: Acquire skills in animal and animal product processing

1. Engineering principles of food crop preservation and storage

Page 23 of 461
 2. Scientific foundations of unit operation in agricultural engineering
processing,
3. Slaughter house machinery (non-ruminants/ruminants)
4. Meat/fish (fresh and processed) transportation engineering, storage
5. Flesh food marketing machinery, quality control

B. Food Crop Processing Machinery

Objective: Develop skills in raw material handling and processing systems
1. Engineering principles of food crop preservation an
2. Scientific foundations of unit operation in agricultural engineering
processing system
3. Unit operations in the chain of processing systems
4. Crop drying, crushing, grinding, cracking, shelling, extraction, machines

 AEG 234 : Post Harvest Engineering

 Post Harvest Engineering: 5 credits (75 hours); L, T, P, SPW

Introduction: Importance of cereal grains and other food products, food preservation,
the food cycle, important factors of food production.
Properties of Cereals: Cereal grains and their structure, physical properties,
biochemical properties.
Factors Affecting Grain Stability: Physical factors, biological factors, chemical factors,
thermal factors.
Post harvest Losses: Forms and measurement of post harvest losses, measures to control
losses. Pre-storage handling of Food Products: Physiological maturity, harvesting,
threshing, collection, transportation, and receiving system.
Drying and Aeration: principle of drying, solar drying, artificial drying, types of dryers,
components of dryers, factors affecting drying rate, natural aeration, artificial aeration,
methods of aeration, air conditioning/refrigeration.
Storage: Basic requirements for a storage structure, classification of storage structure,
types of Public storage structures, storage structure design, temporary and permanent
storage facilities, Non-conventional storage facilities, considerations in selecting type
of storage structure, problems in grain storage, stored grain pests, control methods.
Grades and Standards: Importance of grades and standards, food quality, establishing
grades and standards, assessing the grade, grade factors and their importance,
grading equipment, representative sampling, WTO and its regulation regarding quality
control.

Practicals:
1. Measurement of moisture content of grain, fibre, and other food products
2. Measurement of size, shape, density, specific gravity, porosity, angle of
repose, coefficient of friction, hardness test.
3. Thermal properties of biological materials; specific heat, thermal
conductivity.

Page 24 of 461
 4. Study of air conditioning and refrigeration plants.
5. Study of storage structures and their specifications.
6. Visits to public / private storage structures.

 AEG 235 : Soil & Water Conservation Engineering

 Soil & Water Conservation Engineering: 4 credits (60 hours); L, T, P, SPW

Objective: Understanding the process of soil degradation and its protection affectivity
soil moisture and agriculture productivity.
Content:
Water Erosion: Erosion agents. Geologic and accelerated erosion. Damages caused
by soil erosion. Water erosion and its types. Factors affecting water erosion.
Sedimentation and pollution in relation to water erosion. Water erosion prediction
equation. Erosion control practices.
Wind Erosion: Factors affecting wind erosion. Types of soil movement. Mechanics of
wind erosion. Wind erosion control principles. Wind erosion prediction equation.
Rainfall and Runoff:
Rainfall intensity and duration. Infiltration, Factors affecting runoff. Damages caused
by floods. Water harvesting.
Cropping System and Agronomic Measures for Erosion Control: Watershed
management, Plant cover, Crop rotation, Strip-cropping, Conservation tillage, Contour
cultivation, Land capability classification.
Terracing: Field terrace. Classification of terraces. Broad base terraces. Bench terraces.
Terrace design. Planning the terrace system. Terrace construction and maintenance.
Vegetated Outlets: Use of vegetated outlets and water courses in the control of
erosion. Design of vegetated outlets. Water-way construction and maintenance.
Conservation Structures: Drops Spillways, Chutes and Pipes Spillways; their
requirements, components and limitations.
Water Conservation: Definition of drought, Effects of drought. Water stored in soil.
Decreasing runoff. Reducing evaporation. Reducing deep percolation. Preventing
losses from storage.
Practical:
1. Measurements of soil loss from splash erosion by rainfall simulator.
2. Measurements of soil loss using universal soil loss equation.
3. Demonstration of moisture conservation techniques.
4. Field visit to areas with water and wind erosion prevailing.

Page 25 of 461
  AEG 236 : Farm Machinery Management

 Farm Machinery Management : 4 credits (60 hours); L, T, P, SPW

Machine performance: Machines capacities; time efficiency; machine
manoeuvrability; field patterns, factors effecting machine performance.
Power performance: Tractor power; draw bar power; PTO power, hydraulic power,
power measurement; tractor tests, Nebraska Tractor Tests.
Ergonomics: Introduction, operator skill, operator aids for control, machine sensors, GPS
role in machine control, operator safety and environment Machinery Management:
Machinery costs – ownership costs, operating costs, and timeliness costs; machinery
selection and replacement.
Optimization: optimum use of machine, estimation of power for a machine, part load
operation, break even point, linear programming.
Hay and Forage harvesting: Mechanics of cutting plants; mowers; mover conditioners,
balers; impact cutting; curing and preservation of forage; wind rowing.
Grain harvesting: Introduction, methods and equipment, reaper and windrowing;
types of threshers, threshing cylinders, threshing losses, combine harvesting: types of
cutting heads and tracks for different crops (wheat, rice, maize, sunflower), functional
processes – gathering, cutting, pickup, feeding, threshing, separation, cleaning;
combine losses and adjustments, performance evaluations.
Special crop machines: Cotton harvester; maize harvester; sugarcane harvester;
potato harvester.
Precision Farming: Introduction, precision farming methods, precision equipment- laser
land levelling, sensors, variable rate application, role of GIS and GPS in precision
farming
Practical:
1. Measurement of Drawbar and PTO power of a tractor.
2. Calculation of field capacity of selected farm machinery.
3. Demonstration of reaper and thresher.
4. Demonstration of combine harvester.
5. Measurement of combine losses.
6. Measurement of maturity level of crop.
7. Thresher and Combine adjustments to solve grain breakage problem.
8. Study of cost analysis of combine harvesting.
9. Demonstration of laser land leveller and its adjustments.
10. Demonstration of GPS for precision farming.

 AEG 237 : Computer and multimedia / Information Communication

Technology

 Computer and multimedia / Information Communication Technology : 3

credits (45 hours); L, T, P, SPW
Objective: At the end of the course, the student should be able to know related
computing concepts and have practical hands on using computers.
Page 26 of 461
A. Computer and Multimedia
1. Basic Definitions & Concepts
 Hardware: Computer Systems & Components
 Storage Devices, Number Systems
 Software: Operating Systems, Programming and Application Software
 Introduction to Programming, Databases and Information Systems
 Networks
 Data Communication
 The Internet, Browsers and Search Engines
 The Internet: Email, Collaborative Computing and Social Networking
 The Internet: E-Commerce
 IT Security and other issues
 Project Week
 Review Week
2. Introduction, historical background ;
3. Types of computers and application areas;
4. Impact of computers on society;
5. Current notions e.g., information society and globalisation;
6. Outline computer organisation (block structure of computers);
7. Explanatory definitions and examples of basic hardware, software and
networking;
8. Explanatory definitions and procedures in using Computer systems (e.g. E-
mail, WEB page access/download, file transfer). Information Services ; e-
commerce, mention assorted internet relatedprotocols and standards e.g.
htP, fP, html.
9. Office automation, introductory use of word processor, graphics and
spread sheet packages, database access;
10. Conceptual (abstract) view/layout of problem handled be given
packages, optional, packages, presentation graphics and graphing
packages

B. Information Communication Technology:

Objective: Apply ICT in design, development and implementation of agro-industrial

mechanization
1. Computer capabilities in engineering
2. Engineering design/technical drawing methods/ land survey software
3. Machine operations and management
4. Machine repairs and trouble shooting
5. Unit operation/assembly line systems manufacture, standards and quality
assurance

Page 27 of 461
  AEG 241 : Engineering Economics & Management

 Engineering Economics & Management: 5 credits (75 hours); L, T, P, SPW

Management Fundamentals: Management, Administration, Leadership,

Relationship Vs Task Management, Project and Program, Project Life Cycle, Trade Off.
Line/Project Organization, Functional Organization, Matrix and Mixed Organization.
Role and Responsibilities, Career Path, Special Demands on the Project Manager,
Common Characteristics of a most effective Team, Selection of a Project Manager.
Project Scheduling And Control: Network Techniques, PERT, CPM & GRANT
Charts, Use of Project management Softwares, Crashing of a Project, Physical Assets
Control, Human Resource Control, Financial Control.
Marketing Management: Selling versus Marketing, Role of a company: Leader,
Follower, Challenger, Basics of Marketing, Place, Price and Promotion. Role of a
company in Market Place.
Quality Management: ISO 9000: International Quality Management, Quality
Management in Pakistan, Fundamental Quality Concepts, Quality Terminology,
Importance and Benefits of ISO-9000, Common Misunderstanding about ISO-9000,
Classification of ISO-9000 Series, Brief Description of 20 Elements of ISO-9000, the
Auditing Process.
Economics and Accounting: Budgeting Methods, Cost Estimation, Assets,
Liabilities, Capital and Revenue Expenditure, Depreciation, Depletion, Amortization,
Owner’s Equity Debentures, Loan Financing, Accounting, Qaurds, Ledgers, Profit and
loss statement.

 AEG 242 : Rural Sociology and extension of techniques

 Rural Sociology and extension of techniques: 4 credits (60 hours); L, T, P,

SPW

Objective: Enabling to develop understanding regarding social issues, culture, system

and knowledge / competency to design / analyses various relevant social aspect /
data

Content:
Introduction: Field of Rural Sociology; Rural Sociology as a Science; Rural Sociology
and Other Social Sciences. Basic Concepts and Processes: An understanding of the
Rural Social System, Factions, dispute and "We-groups", Problems of small and
fragmented holding, landless tenants and agricultural labor. Social stratification and
social differentiation.
Basic Concepts and action: Group, Role and Status, Norms and Values, Folkways and
Mores, Social Systems and Sub-systems: Culture. Socio Processes: Cooperation,
Competition and Conflict; Acculturation, Accommodation and Assimilation. Social
Institutions: Rural Social Institutions: Definition, Functions, Description and Analysis of the
Social, Economic, Political and Religious Institutions. Social Change: Introduction,
Factors in Acceptance and Resistance to Change, Role of Extension Worker as
Change Agent. Main concepts development and problems in agrarian rural society.

Page 28 of 461
Small scale farming. Feudalism. Capitalism. Family farming. Agrarian politics and village
development. Relationship between technological and socio economic aspect of
rural society. Gender and Development. Role and status of Rural Woman. Pattern of
Rural Settlement, Rural Resources, Land Tenure System, size of landholdings. Rural
Social structure, provision of services in rural area; health, education and sanitation
etc. Questionnaire (types, development and analyses) and conflict resolution, crime
as a social and cultural phenomenon, culture based crime, gender and development.

 AEG 243 : Maintenance of equipment

 Maintenance of equipment: 4 credits (60 hours); L, T, P, SPW

1. Computer capabilities in engineering
2. Engineering design/technical drawing methods/ land survey software
3. Machine operations and management
4. Machine repairs and trouble shooting Unit operation/assembly line systems
manufacture, standards and quality assurance

 AEG 244 : Irrigation Water Management Techniques

 Irrigation Water Management Techniques: 4 credits (60 hours;L, T, P, SPW

Introduction: Concept of water management and its developments, components of

water management. Water distribution: Irrigation system management, rotation system
advantages and disadvantages.
Soil-water plant Relationship: Soil moisture and its types, soil moisture characteristics,
field capacity, wilting point, total available water, management allowed deficit,
infiltration rate, hydraulic conductivity.
Efficiencies: Definition, conveyance, application and storage efficiencies, irrigation
efficiency, irrigation system efficiency. Land Leveling: Importance of land leveling in
water management, topographic survey, system layout, determining cuts and fills,
land leveling equipment, laser land leveling and use of total station. Discharge
Measurement: Units of measurement, equipment and methods of measurement,
interpretation of discharge data, water losses. Watercourse Design and Maintenance:
Hydraulics of open channel flow, flow profiles, design of watercourse for a command,
watercourse structures, cleaning and maintenance of watercourses. Watercourse
Construction: Construction requirements and procedure, materials for construction,
construction machinery, cost of watercourse lining and improvement. Lining of
Watercourse: Materials of lining, lining techniques, cost estimate of lining
Practical:

1. Determination of field capacity and wilting points of a soil sample.

2. Land leveling of a given field and cost estimate.
3. Field visits of earthen and lined water courses.
4. Flow measurement in a watercourse and interpretation of data.

Page 29 of 461
  AEG 245 : Hydraulic Machinery and water engineering

 Hydraulic Machinery and water engineering : 5 credits (75 hours); L, T, P,

SPW
Objective: Ensure adequate water and power supply in various farms and agro-
industries
Introduction: Definition, types and uses of hydraulic machinery.
Steady incompressible flow in pressure conduits: Laminar and turbulent flow in circular
pipes, major and minor energy losses in pipes, branching pipes, pipes in series, pipes in
parallel and pipe network analysis.
Similitude and dimensional analysis: Geometric, kinematic, and dynamic similarity,
dimensionless numbers like Reynolds number, Froude number etc., and their
application, application of similitude and dimensional analysis in hydraulic model
studies.
Similarity laws and factors for turbo-machines: Efficiency, similarities, restriction on use
of similarity laws, peripheral-velocity factor, specific speed.
Hydraulic turbines: Definition, types of turbines, suitability of turbines, components of
turbines, inlet and outlet velocity diagrams, guide blade angle, inlet and outlet vane
angles WHP and BHP of turbine, hydraulic, mechanical and overall efficiency of
turbines, factors influencing the performance of turbines.
Functional analysis of various farm energy and water needs
Water supply engineering systems (bore holes, community owned, cooperation)
Power supply engineering (nation grid, solar, biogas, wind, other renewable
Applicability to various types of farms in various agro-ecological zones

Practical:
1. Impact of jet on stationary flat and curved vanes.
2. Measurement of various losses through pipes and pipe fittings.
3. Verification of Reynolds number.
4. Components and operational characteristics of various pumps.

 AEG 246 : Internship

 Internship : 6 credits (90 hours); P, SPW

1. Spend a minimum of 30 days on the job in any private or public
establishment
2. Diagnose and identify practical bottleneck
3. Apply possible solution or suggest one
4. Write report according to prescribed HND format and defend in public

Page 30 of 461
  AEG 247 : Computer and Multimedia / Initiation to the LAW

 Computer and Multimedia / Initiation to the LAW 3 credits (45 hours); L, T, P,

SPW

A. Computer and Multimedia

Objective: At the end of the course, the student should be able to know related
computing concepts and have practical hands on using computers.

Course Content:
1. Introduction, historical background ;
2. Types of computers and application areas;
3. Impact of computers on society;
4. Current notions e.g., information society and globalisation;
5. Outline computer organisation (block structure of computers);
6. Explanatory definitions and examples of basic hardware, software and
networking;
7. Explanatory definitions and procedures in using Computer systems (e.g. E-
mail, WEB page access/download, file transfer). Information Services ; e-
commerce, mention assorted internet relatedprotocols and standards e.g.
htP, fP, html.
8. Office automation, introductory use of word processor, graphics and
spread sheet packages, database access;
9. Conceptual (abstract) view/layout of problem handled be given
packages, optional, packages, presentation graphics and graphing
packages

B. Initiation to the law

Objective: At the end of this course, students should be able to identify and explain
some fundamental principles of business law, distribution law, and intellectual
property law. Students are equally expected to understand the rules and legal
provisions regarding the internal and external operations of a corporate body
including the powers of executive

1. Private Property
2. Reminder of the texts in force
 Study of the decree n°76/165 of 23 April 1976 laying down the
conditions for obtaining the land title;
 The study of the Order N°7V2 of 6 July 1974 laying down the regime
federal lands;
 The study of the Ordinance No. 77/1 of 10 January 1977 amending the
Order no. 1 of 5 July 1974.
3. The land title
 Definition;

Page 31 of 461
  Modality of obtaining the land title;
 Transfer of real rights from the land title.
4. Labour law
 The organization of the judiciary and national political institutions
 Stories of trade unionism
 The evolution of labor law
 The collective agreements
 The work contract (shape, suspension, rupture)
 The remuneration and social charges
 The laws - Security
 Standard of occupational health and safety
 Sub-contracts
 Economic clauses and legal

Page 32 of 461
Field : AGRICULTURAL AND FOOD
SCIENCES
Specialty :
FOOD TECHNOLOGY

Page 33 of 461
 Field: AGRICULTURAL AND FOOD SCIENCES

Specialty: Food Technology

1. The objective of the training

Training students in food technology is done to help provide skilled labor capable of
practically reducing both animal and plant foods at post production and prevent
spoilage, to provide skilled labor to preserve and transform (add value) foods at all
levels.

2. Skills sought after

 General skills

- Mastery of basic ICT tools;

- Develop professional attitude in respect of deontology and ethics;
- Work as a team in training environment and in a practical environment;
- Understand the functioning of organizations;
- Work in a multicultural environment;
- Use data collection and processing techniques ;
- Implement research and job security actions;
- Creating and managing a business;
- Progressively developing an independent learning ability in order to be
able to pursue one’s personal and professional development throughout
one’s career.

 Specific skills

- Post-harvest and production management of plant and animal foods

- Transformation of foods into other products
- Proper skills in hygiene practice during production (5GMP)
- Processing and transformation of cassava, cocoyam, yam sweet potatoes,
etc, into flour chips and drinks.
- Transformation and preservation of different food types for long term
preservation order to improve shelf life
- Operate some machines involve in milling, blending, grinding, pounding,
mixing, cutting chopping as well as well as baking of foods

3. Career opportunities
- Assist in some processing industries, firms, brewery industries, sugar
producing industries etc
- Technicians in bakery firms in Cameroon

Page 34 of 461
- Food technologist
- Product development specialist
- Food safety inspector/auditor
- Food service officer
- Laboratory technician
- Public health sector

Page 35 of 461
4. Organization of teachings

 FIRST SEMESTER

Field: Agricultural and Food Sciences Specialty: Food technology

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
FOT111 Introduction to Food Technology 30 20 5 5 60 4
FOT112 Fruit and Vegetable Technology 45 15 10 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
FOT113 Human Nutrition / Biochemistry 30 15 10 5 60 4
FOT114 Principles of Standards and Quality
45 20 5 5 75 5
Control
FOT115 Advanced food chemistry / Biological
45 15 10 5 75 5
and Chemical Instrumentation
FOT116 Spices and Seasoning Technology 30 20 5 5 60 4
Transversal Courses 10% (1 UC) 3 credits 45 hours
FOT117 Bilingual training 30 10 - 5 45 3
Total 250 115 50 35 450 30

 SECOND SEMESTER

Field: Agricultural and Food Sciences Specialty: Food technology

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
FOT121 Food Chemistry and Analysis 30 20 5 5 60 4
Applied Food Science / Lifecycle
FOT122 45 25 5 75 5
Nutrition
Professional courses 60% (4 UC) 18 credits 270 hours
FOT123 Milk and Dairy Technology 30 15 10 5 60 4
FOT124 Research Methodology 30 15 10 5 60 4
FOT125 Grains and Cereals Technology 45 25 5 75 5
FOT126 Meat and Poultry Technology 45 25 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
Civics and Ethical Education/Initiation
FOT127 30 10 5 45 3
to the Law
Total 205 95 120 30 450 30

Page 36 of 461
  THIRD SEMESTER

Field: Agricultural and Food Sciences Specialty: Food technology

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
Handling of Raw Materials/Food
FOT231 25 15 15 5 60 4
Packaging, Presentation and Storage
FOT232 Food Legislation and Safety 45 25 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
FOT233 Food Engineering 20 5 15 5 45 3
Technology of Plantation Crops
FOT234 35 15 5 5 60 4
(Cocoa, Coffee, Tea)
Processing and Preservation of Roots
FOT235 and 45 25 5 75 5
Tubers
FOT236 Internship in Food Technology 1 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
FOT237 Computer and Multimedia 30 10 - 5 45 3
Total 250 115 50 35 450 30

 FOURTH SEMESTER

Field: Agricultural and Food Sciences Specialty: Food technology

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
Food Product and Process
FOT241 40 20 10 5 75 5
Development
FOT242 Principles of Marketing 30 25 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
Water and Waste Management /
FOT243 20 15 20 5 60 4
Food Machines and Operation
FOT244 Industrial Microbiology 35 15 5 5 60 4
FOT245 Food Processing and Engineering 45 25 5 75 5
FOT246 Intership in food technology 2 45 20 5 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
Information and communication in
FOT247 30 10 5 45 3
food technology
Total 205 95 120 30 450 30

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5. Courses content

 FOT 111 : Introduction to Food Technology

 Introduction to Food Technology: 4 credits (60 hours); L, T, P, SPW

Course content

Introduction
1. Historical development of food science and technology
2. Evolution of Food Processing from prehistoric times till date.
3. Introduction to various branches of Food Science and Technology
UNIT 1: Compositional, Nutritional and Technological aspects of foods

1. Cereals
 Introduction, structure, composition and uses and by-products of
cereals and coarse cereals
 Wheat- Structure and composition of wheat, types (hard, soft/ strong,
weak)
 Diagrammatic representation of longitudinal structure of wheat grain
and process of malting, Gelatinization of starch, types of browning.
 Rice- Composition of rice obtained by different dehusking methods,
parboiling of rice- advantages and disadvantages.
2. Pulses
 Introduction, common names and scientific names of different pulses.
 Chemical composition of pulses,
 Processing of pulses- soaking, germination, decortications, cooking
and fermentation.
 Toxic constituents in pulses and its detoxification processes.
3. Fats and Oils
 Classification of lipids, types of fatty acids - saturated fatty acids,
unsaturated fatty acids, essential fatty acids, trans fatty acids.
 Refining of oils, types- steam refining, alkali refining, bleaching, steam
deodorization, hydrogenation.
 Rancidity - hydrolytic and oxidative rancidity and its prevention.
 Define - margarine, butter, hydrogenated vegetable oil, lard.
4. Fruits and Vegetables
 Classification of fruits and vegetables, general composition, enzymatic
browning, names and sources of pigments, Dietary fibre.)
 Post-harvest changes in fruits and vegetables– Climacteric rise,
horticultural maturity, physiological maturity, physiological changes,
physical changes, chemical changes, pathological changes during
the storage of fruits and vegetables.

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PRACTICAL

1. Orientation to working in a food analysis lab.

2. Methods of sampling.
3. Study of different types of browning reactions.
4. Identification of pigments and concept of post-harvest changes in fruits
and vegetables-climacteric, non-climacteric and senescence
5. Introduction to labeling of foods

 FOT 112 : Fruit and Vegetable Technology

 Introduction to Food Technology: 5 credits (75 hours); L, T, P, SPW

Objectives

1. To impart knowledge of different methods of fruits and vegetable

processing.
2. To learn about processing of various spices, tea, coffee and cocoa.
Course content

1. Introduction
 Importance of fruits and vegetable, history and need of preservation.
 Reasons of spoilage,
 Method of preservation (short & long term).
2. Canning and bottling of fruits and vegetables:
 Selection of fruits and vegetables,
 Process of canning,
 Factors affecting the process- time and temperature,
 Containers of packing,
 Lacquering,
 Syrups and brines for canning,
 Spoilage in canned foods.
3. Fruits beverages:
 Introduction,
 Processing of fruit juices (selection, juice extraction, deaeration,
straining, filtration and clarification),
 Preservation of fruit juices (pasteurization, chemically preserved with
sugars, freezing, drying, tetra-packing, carbonation),
 Processing of squashes, cordials, nectars, concentrates and powder.
4. Jam, jellies and marmelades :
 Introduction
 Jam: Constituents, selection of fruits, processing & technology
 Jelly: Essential constituents (Role of pectin, ratio), Theory of jelly
formation, Processing& technology, defects in jelly
 Marmalade: Types, processing & technology, defects.

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 5.Pickles, chutneys and sauces:
 Processing
 Types
 Causes of spoilage in pickling.
6. Tomato products:
 Selection of tomatoes,
 Pulping& processing of tomato juice,
 Tomato puree, paste, ketchup, sauce and soup.
7. Dehydration of foods and vegetables
 Sun drying & mechanical dehydration
 Process variation for fruits and vegetables
 Packing and storage
PRACTICAL

1. Estimation of total soluble solids (TSS).

2. Estimation of pH and acidity of products.
3. Estimation of brix: acidity ratio
4. Estimation of ascorbic acid and effect of heat treatment on it.
5. To study the steps of can making process.
6. Dehydration of fruits and vegetables

 FOT 113 : Human Nutrition / Biochemistry

 Human Nutrition: 4 credits (60 hours); L, T, P, SPW

Objective: This course will enable the student to:

1. Understand the relationship between food, nutrition and health.

2. Understand the functions of food.
3. Learn about various food groups, balanced diet and principles of meal
planning.
4. Understand digestion, absorption and function of various nutrients and
their sources.
Course content

1. Introduction to human Nutrition

 Basic terms used in study of food and nutrition 2
 Understanding relationship between food, nutrition and health
2. Balanced Diet
 Functions of food-physiological, psychological and social.
 Concept of Balanced Diet, Food Groups, Food Pyramid, Food
Exchange List
 Principles of Meal Planning

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 3. Nutrients
 Classification, digestion, absorption, functions, dietary sources, RDA,
clinical manifestations of deficiency and excess of the following in
brief:
 Energy
 Carbohydrates, lipids and proteins
 Fat soluble vitamins-A, D, E and K
 Water soluble vitamins – thiamin, riboflavin, niacin, pyridoxine, folate,
vitamin B12and vitamin C
 Minerals – calcium, iron, iodine, fluorine and zinc

 Biochemistry: 2 credits (30 hours); L, T, P, SPW

Objective: Students should understand the relevance of biochemistry and its
application in plant and animal production and technology
Course content
1. Proteins, Amino Acids, And Peptides
2. Carbohydrates
3. Lipids
4. Nucleic Acids and Nucleotides
5. The Enzymes
6. Introduction to Metabolism
7. Energy Transfer Process
8. Metabolism of Carbohydrates
9. Metabolism of Lipids
10. Metabolism of Nitrogen Compounds
11. Protein Synthesis and Gene Action
12. The Control of Metabolic Activities
13. Special Biochemistry of Higher Organisms

 FOT 114 : Principles of Standards and Quality Control

 Principles of Standards and Quality Control: 5 credits (75 hours); L, T, P, SPW

Objectives:
1. To learn about quality management in food production chain.
2. To learn about physical, chemical contaminants in foods
3. To understand the significance of safe processing of foods.
Course content
1. Introduction to food quality control
 Definition, quality concepts, quality, quality perception, quality
attributes, safety, health, sensory, shelf life, convenience, extrinsic
attributes, factors affecting food behavior.
2. Quality in the Agri-food production chain

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  Techno- managerial approach, food quality relationship and food
quality management functions. Dynamics on the agri-food production
chain, core developments in food quality management.

 FOT 115 : Advanced Food Chemistry / Biological and Chemical

Instrumentation

 Advanced Food Chemistry: 4 credits (60 hours); L, T, P, SPW

Objectives

1. To understand the chemistry of foods - composition of food, role of each

component and their interactions.
2. To understand the functional aspects of food components and highlight
their role in food processing.
Course content

1. Introduction to Food Chemistry

 Definition
 Composition of food
2. Water
 Definition of water in food
 Structure of water and ice
 Types of water
 Interaction of water with solutes
 Sorption phenomenon
 Water activity and packaging
 Water activity and spoilage
3. Lipids
 Classification of lipids
 Characteristics
 Physical properties-melting point, softening point, specific gravity,
refractive index, smoke, flash and fire point, turbidity point.
 Chemical properties- iodine value, peroxide value, saponification
value.
 Effect of frying on fats
 Changes in fats and oils- rancidity, lipolysis, flavor reversion
 Auto-oxidation and its prevention
 Technology of edible fats and oils- Refining, Hydrogenation and Inter
esterification
4. Proteins
 Protein classification and structure
 Nature of food proteins (plant and animal proteins)
 Properties of proteins (electrophoresis, sedimentation, amphoterism
and denaturation,)

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 Functional properties of proteins eg. organoleptic, solubility, viscosity,
binding gelation / texturization, emulsification, foaming.
5. Carbohydrates
 Classification (mono, oligo and poly saccharides)
 Structure of important polysaccharides (starch, glycogen, cellulose,
pectin, hemicellulose, gums)
 Chemical reactions of carbohydrates
 Modified celluloses and starches
6. Vitamins
 Structure, Importance and Stability
 Water soluble vitamins
 Fat soluble vitamins
7. Flavour
 Definition and basic tastes
 Chemical structure and taste
 Description of food flavors
 Flavor enhancers
PRACTICAL
1. Preparation of primary and secondary solutions
2. Estimation of moisture content
3. Determination of gelatinization temperature range (GTR) of different
starches and effect of additives on GTR.
4. Determination of percent free fatty acids
5. Estimation of saponification value
6. Estimation of reducing and non-reducing sugars.

 Biological and Chemical Instrumentation: 1credit (15 hours); L, T, P, SPW

 FOT 116 : Spices and Seasoning Technology

 Spices and Seasoning Technology: 4 credits (60 hours); L, T, P, SPW

Objective: To learn about processing of various spices,

Course content
1. Processing and properties of major and minor spices
2. Essential oils & oleoresins
3. Adulteration
PRACTICAL

1. Adulteration of spices.
2. Dehydration of Spices.

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  FOT 117 : Bilingual Training

 Bilingual Training : 3 credits (45 hours); L, T, SPW

A. Basic English:
Objectives
1. To improve on the learners’ English language skills (speaking, listening,
reading, etc.)
2. To facilitate the learning and understanding of the other courses of which
the medium of instruction is English
3. To enable the learners to interact in all social situations where English is
used e.g. debates, workshops, panel discussions, etc.
4. To acquaint students with basic structure of English and grammatical
functions
5. To formulate the learners’ awareness of the historical and socio-cultural
background of English in our society
Course content

1. Vocabulary
 Technical and usual vocabulary of the specialty
2. Grammar
3. Bilingual expression
 Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
4. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
5. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting
B. French :
Course content:
1. Vocabulaire
 Vocabulaire technique usuel
2. Grammaire

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 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;
 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;
 De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.
3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;
 Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

 FOT 121 : Food Chemistry and Analysis

 Food Chemistry and Analysis: 4 credits (60 hours); L, T, P, SPW

Objectives
1. To understand the chemistry of foods - composition of food, role of each
component and their interactions.
2. To understand the functional aspects of food components and highlight
their role in food processing.
Course content
1. Introduction to Food Chemistry
 Definition
 Composition of food
2. Water
 Definition of water in food
 Structure of water and ice

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  Types of water
 Interaction of water with solutes
 Sorption phenomenon
 Water activity and packaging
 Water activity and spoilage
3. Lipids
 Classification of lipids
 Characteristics
 Physical properties-melting point, softening point, specific gravity,
refractive index, smoke, flash and fire point, turbidity point.
 Chemical properties- iodine value, peroxide value, saponification
value.
 Effect of frying on fats
 Changes in fats and oils- rancidity, lipolysis, flavor reversion
 Auto-oxidation and its prevention
 Technology of edible fats and oils- Refining, Hydrogenation and Inter
esterification
4. Proteins
 Protein classification and structure
 Nature of food proteins (plant and animal proteins)
 Properties of proteins (electrophoresis, sedimentation, amphoterism
and denaturation,)
 Functional properties of proteins eg. organoleptic, solubility, viscosity,
binding gelation / texturization, emulsification, foaming.
5. Carbohydrates
 Classification (mono, oligo and poly saccharides)
 Structure of important polysaccharides (starch, glycogen, cellulose,
pectin, hemicellulose, gums)
 Chemical reactions of carbohydrates
 Modified celluloses and starches
6. Vitamins
 Structure, Importance and Stability
 Water soluble vitamins
 Fat soluble vitamins
7. Flavour
 Definition and basic tastes
 Chemical structure and taste
 Description of food flavors
 Flavor enhancers
PRACTICAL

1. Preparation of primary and secondary solutions

2. Estimation of moisture content
3. Determination of gelatinization temperature range (GTR) of different
starches and effect of additives on GTR.

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 4. Determination of percent free fatty acids
5. Estimation of saponification value
6. Estimation of reducing and non-reducing sugars.

 FOT 122 : Applied Food Science / Life Cycle Nutrition

 Applied Food Science: 3 credits (45 hours); L, T, P, SPW

Objective: To impart basic knowledge of:

1. Food Dispersions
2. Sensory science
3. Food Science
4. Food Sanitation
5. Packaging Materials
Course content
1. Food dispersions
 Characteristics, sols, gels, pectin gels, colloidal sols, stabilization of
colloidal system, syneresis, emulsions, properties of emulsions, formation
of emulsion, emulsifying agent, food foams, formation stability and
destruction of foam, application of colloidal chemistry to food
preparation.
2. Sensory evaluation of food
 Objectives, type of food panels, characteristics of panel member,
layout of sensory evaluation laboratory, sensitivity tests, threshold
value, paired comparison test, duo-trio test, triangle test, hedonic
scale, chemical dimension of basic tastes, Amoore’s classification of
odorous compounds. Sherman and Sczezniak classification of food
texture.
3. Minimal processing
 Minimal processing of foods with thermal methods and non-thermal
methods safety criteria in minimally processed foods-Minimal
processing in practice fruits and vegetables-seafood-effect on quality-
Future developments
4. Water disposal and sanitation
 Waste water, hardness of water, break point chlorination, physical and
chemical of impurities, BOD, COD, waste water treatment, milk plant
sanitation, CIP system, sanitizers used in food industry.
5. Packaging
 Objectives of packaging, flexible packaging, properties of the
following packaging materials-low density polyethylene, high density
polyethylene, polypropylene,polyvinyl chloride, polyvinylidene
chloride, ethylene vinyl alcohol, polystyrene, polyethylene
terephthalate, nylon,ethylene vinyl acetate, ethylene acrylic acid,
ethylene methacrylic acid, ionomers.

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PRACTICAL
1. Estimation of reducing sugar by Fehlings procedure
2. Preparation of brix solution and checking by hand refractometer
3. Estimation of protein content by Biuret titration
4. Demonstration of the Soxhlet method for determination of fat content
5. Determination of acidity of water
6. Determination of alkalinity/ hardness of water

 Lifecycle Nutrition: 2 credits (30 hours); L, T, P, SPW

Objective: The objective of this course is to stress on aspects as to enable the student
have an insight on the nutritional requirements of the different groups of the
population
Course content
1. Introduction: Definition and Scope
2. Nutrient and health needs during pregnancy
 Maternal metabolic changes and adaptations
 Macronutrient requirement during pregnancy
 Micronutrient requirements during pregnancy
3. Neonatal nutrition
 Human milk production and composition
 Meeting the energy requirement (protein, carbohydrates, fat and fatty
acids, micronutrients and fluid): the six-month exclusive breast feed
period
 Maternal/offspring benefits of breast feeding
4. Nutritional requirements beyond six months of age
 Infant Feeding: Changes in nutrient requirement with age after birth,
Complementary foods (infant formulae and weaning foods), Energy
requirement for complementary foods
 Childhood and Adolescence
5. Nutrition of the elderly (geriatrics)
 The effects of ageing
 Nutritional requirements of the elderly
6. Convalescence

 FOT 123 : Milk and Dairy Technology

 Milk and Dairy Technology: 5 credits 75 hours); L, T, P, SPW

Objectives
1. To know the need and importance of dairy and fishery industry
2. To know the compositional and technological aspects of milk and fish.
3. To study processed milk and fish products.

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Course content
1. Physical properties of milk color, taste, pH and buffering capacity,
refractive index, viscosity, surface tension, freezing, boiling point, specific
heat, OR, electrical conductivity.
2. Lactose
 Lactose (alpha and beta forms and their differences)
 Significances of lactose in dairy industry.
3. Milk fat
 Composition and structure, factors affecting melting point, boiling
point, solubility and Refractive Index, fat constants (saponification
value, iodine value, RM value, Polenske value, peroxide value).
 Chemical reactions of fat (hydrolysis, auto-oxidation), condition
favoring autoxidation, prevention, measurement of auto-oxidation.
4. Protein and Enzymes
 General structure, amphoteric nature, difference between casein and
serum protein, different types of casein (acid and rennet), uses of
casein, fractionation of protein.
 Enzymes- catalase, alkaline phosphatase, lipases and proteases.
5. Market milk industry and milk products
 Systems of collection of milk
 Reception, Platform testing
 Various stages of processing
 Filtration, Clarification
 Homogenization
 Pasteurization
6. Description and working of clarifier, cream separator, homogenizer and
plate heat exchanger.6 Lectures
 Flow diagram of following milk products – Butter, ghee, flavored milk,
yoghurt, ice-cream, condensed milk, milk powder, cheese (cheddar).
 Flow diagram of following milk products – Butter, ghee, flavored milk,
yoghurt, ice-cream, condensed milk, milk powder, cheese (cheddar).
PRACTICAL
1. To perform platform tests in milk. (Acidity,COB,MBRT,specific gravity,SNF)
2. To estimate milk protein by Folin method.
3. Preparation of flavored milk/. Pasteurization of milk

 FOT 124 : Research Methodology

 Research Methodology : 3 credits (45 hours); L, T, P, SPW

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  FOT 125 : Grains and Cereals Technology

 Grains and Cereals Technology: 5 credits (75 hours); L, T, P, SPW

Objectives
1. To teach technology of milling of various cereals
2. To impart technical knowhow of pulses and oilseeds refining
Course content

Introduction

Wheat --Types, milling, flour grade, flour treatments (bleaching, maturing), flour for
various purposes, technology of dough development.
Rice – Physicochemical properties, milling (mechanical & solvent extraction),
parboiling, ageing of rice, utilization of by-products.
Corn – Milling (wet & dry), cornflakes
Barley- Milling (pearl barley, barley flakes & flour), beer preparation
Oats – Milling (oatmeal, oat flour & oat flake
Sorghum and millets – Traditional & commercial milling (dry &wet)
Rye and triticale—milling (flour), uses
PRACTICAL
1. Physical characteristics of wheat.
2. Moisture content of wheat and products.
3. Estimation of pelenske value.
4. Yeast fermenting power
5. Physical characteristics of rice.
6. Cooking quality of rice.

 FOT 126 : Meat and Poultry Technology

 Meat and Poultry Technology: 5 credits (75 hours); L, T, P, SPW

Objectives
1. To understand need and importance of livestock, egg and poultry industry
2. To study structure, composition and nutritional quality of animal products.
3. To study processing and preservation of animal foods.
4. To understand technology behind preparation of various animal food
products and by-product utilization.
Course content
1. Introduction
 Livestock and poultry population in India, Development of meat and
poultry industry in India and its need in nation’s economy, Glossary of
live market terms for animals and birds.

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 2. Meat quality
 Effects of feed, breed and environment on production of meat
animals and their quality Meat Quality-color, flavor, texture, Water-
Holding Capacity(WHC), Emulsification capacity of meat
3. Slaughter process
 Slaughter, inspection and grading, Ante mortem examination of meat
animals, slaughter of buffalo, sheep/ goat, poultry, pig A
GenericHACCP model, dressing of carcasses, post-mortem
examination of meat
4. Preservation of meat
 Refrigeration and freezing, thermal processing- canning of meat, retort
pouch, dehydration, irradiation, and meat curing. Sausages-
processing, types and defects
5. By-products
6. Importance, classification and uses, Manufacture of Natural casings
PRACTICAL
1. Estimation of moisture content of meat
2. Cutout analysis of canned meats/retort pouches
3. Estimation of protein content of meat
4. Analysis of frozen meat/meat emulsion products

 FOT 127 : Civic and Ethical Education/Initiation to the Law

 Civic and Ethical Education: 3credits (45 hours); L, T, SPW

The Concepts
 The citizen;
 The Nation;
 The State;
 Publics Property unto collective’sgoods;
 The freedoms;
 The public service;
 Ethics;
 Ethics, Law and reason;
 Ethical Problem ;
 Management and ethics of responsibility;
 Ethics and management.
 Civics
 Deontology
 Moral consciousness
 The universal declaration of Human Rights
 Good governance in public services
 Explain the importance of civics to the life of the nation
 Functions of the state and its citizens
 Deontology, Professional ethics and professionalism
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  Relationship between morality, law and ethics
 Codes of ethics

 Initiation to the law :

Objective: At the end of this course, students should be able to identify and explain
some fundamental principles of business law, distribution law, and intellectual
property law. Students are equally expected to understand the rules and legal
provisions regarding the internal and external operations of a corporate body
including the powers of executive.

Content:
1. Private Property
2. Reminder of the texts in force
 Study of the decree n°76/165 of 23 April 1976 laying down the
conditions for obtaining the land title;
 The study of the Order N°7V2 of 6 July 1974 laying down the regime
federal lands;
 The study of the Ordinance No. 77/1 of 10 January 1977 amending the
Order no. 1 of 5 July 1974.
3. The land title
 Definition;
 Modality of obtaining the land title;
 Transfer of real rights from the land title.
4. Labour law
 The organization of the judiciary and national political institutions
 Stories of trade unionism
 The evolution of labor law
 The collective agreements
 The work contract (shape, suspension, rupture)
 The remuneration and social charges
 The laws - Security
 Standard of occupational health and safety
 Sub-contracts
 Economic clauses and legal

 FOT 231 : Handling of Raw Materials / Food Packaging, Presentation

and Storage

 Handling of Raw Materials: 2 credits (30 hours); L, T, P, SPW

Objective: To impart basic knowledge of:
1. Cold Preservation and freezers
2. Dehydration
3. Irradiation

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Course content
1. Introduction
 Elementary concept of material handling in food industry, equipment
and functioning of belt conveyor, screw conveyor, bucket elevator
and pneumatic conveyor.
2. Operations
 Definition, Types (Physical stages:Sorting and grading: Pre-washing:
Peeling: Slicing: Washing: Others include;grinding, sieving, mixture,
sedimentation, filtration, clarification, extraction, evaporation, drying,
etc.), Chemical stages: refining, chemical peeling, Biochemical
stages: fermentation, sterilization, pasteurization, enzymatic peeling
 Postharvest techniques in handling raw material (Cold Preservation
and freezers, Dehydration, Irradiation)

 Food Packaging, Presentation and Storage: 2 Credits (30 Hours); L, T, P, SPW

Objective: To impart basic knowledge of:

1. Food Packaging
2. Thermal Processing

Course content
1. Definition
2. Types of packaging materials,
3. Characteristics of packaging materials
4. The role or function of packaging
5. Shelf life of packaged food products

 FOT 232 : Food Legislation and Safety

 Food Legislation and Safety: 5 credits (75 hours); L, T, P, SPW

Objective: To understand the role of food standards and regulations in maintaining
food quality.
Course content
1. Introduction
 Cameroonian Food Regulatory Regime
 Global Scenario
 Other laws and standards related to food
2. ISO series
3. Food Laws, standards and regulations
 History, National and International laws & Regulations:USFDA, EU,

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 Codex alimantarius, World Trade Organization (Sanitary and Phyto
Sanitary agreement, Technical Barriers in Trade), -Standards of Identity,
Standards of Quality, Standards of fill of the container.
4. TQM - concept and need for quality, components of TQM

PRACTICAL
1. Qualitative tests for fats and oils, spices and condiments
2. Estimation of pesticide residues in food/water.
3. Estimation of benzoic acid in foods.

 FOT 233 : Food Engineering

 Food Engineering: 3 credits (45 hours); L, T, P, SPW

Objectives
1. To understand the principle of Unit operation
2. To acquaint with fundamentals of food engineering and its process
3. To understand the basics of designing of food plant and systems
Course content
1. Introduction
 Concept of Unit operation,
 Units and dimensions, Unit conversions, dimensional analysis
 Mass and Energy Balance.
2. Design of food plant
 Important considerations for designing of food plants
 Construction and design
 Types of layout
3. Grinding and mixing
 Principle and equipment used in food industry
4. Fluid Flow in food Processing
 Liquid Transport systems
 Properties of Liquids
 Newton’s Law of Viscosity
 Principle of capillary tube and rotational viscometer
 Properties of Non-Newtonian fluids,
 Flow characteristics, Reynolds Number, Bernoulli’s Equation
 Principles of Flow Measurement devices
5. Refrigeration and Freezing
 Concept and selection of a refrigerant
 Description of a Refrigeration cycle
 Pressure Enthalpy charts and Tables
 Mathematical expressions useful in analysis of vapor compression
refrigeration cycle

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 Numerical based on VCR system, Freon 12 and R-717, superheating

and sub cooling
 Freezing time calculation using Plank’s Equation
 Frozen food storage
6. Heat and Mass Transfer
 Systems for heating and cooling food products
 Thermal Properties of Food
 Modes of heat transfer
 Application of steady state heat transfer- estimation of conductive
heat transfer coefficient, convective heat transfer coefficient, and
overall heat transfer coefficient and, design of tubular heat
exchanger.
 Fick’s Law of Diffusion
 Mass transfer in packaging material
 Membrane separation systems-Electrodialysis system, Reverse Osmosis,
Membrane System, and Ultrafiltration Membrane System
 Membrane devices used for RO and UF: Plate and Frame, Tubular,
Spiral wound and hollow fiber devices.
7. Psychometrics
 Properties of Dry Air
 Properties of Water Vapor
 Properties of air Vapor mixture
 Psychometric Chart
8. Steam, Evaporation and Dehydration
 Generation of steam
 Construction and functions of fire tube and water tube boilers
 Thermodynamics of Phase change
 Steam tables
 Boiling point elevation
 Types of evaporations
 Design of single effect evaporators
 Basic Drying Process
 Moisture content on wet basis and dry basis
 Dehydration systems
PRACTICAL

1. Plant layout design

2. Determination of drying characteristics
3. Determination of viscosity of Newtonian and non-Newtonian fluids
4. Study of effect of temperature on viscosity
5. Boiling point elevation
6. Study of evaporation process
7. Determination of freezing characteristics
8. Psychometrics- use and application

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  FOT 234 : Technology of Plantation Crops (Cocoa, Coffee, Tea)

 Technology of Plantation Crops (Cocoa, Coffee, Tea):4 credits (60 hours); L,

T, P, SPW
Introduction

o Nutritional Properties/health benefits

o Processing (variety and products)
Cocoa: pure cocoa natural mass or paste, cocoa butter and powder, chocolate.
Coffee: coffee and coffee-based beverages
Tea: Types and processing techniques

 FOT 235 : Processing and Preservation of Roots and Tubers

 Processing and Preservation of Roots and Tubers: 5 credits (75 hours); L, T, P,

SPW

 FOT 236 : Intership in Food Technology 1

 Internship in Food Technology 1: 6 credits (90 hours); P, SPW

Objective: This is a one to two month internship during which the trainees have the
possibility to demonstrate the ability and skill to manage a small size food
transformation unit; but trainees may also carry out this internship in a company, and
will therefore be assigned specific tasks in the enterprise.

 FOT 237 : Computer for Business

 Computer for Business : 3 credits (45 hours); L, T, P, SPW

Objective: At the end of the course, the student should be able to know related
computing concepts and have practical hands on using computers.
1. Basic Definitions & Concepts
 Hardware: Computer Systems & Components
 Storage Devices, Number Systems
 Software: Operating Systems, Programming and Application Software
 Introduction to Programming, Databases and Information Systems
 Networks
 Data Communication
 The Internet, Browsers and Search Engines
 The Internet: Email, Collaborative Computing and Social Networking
 The Internet: E-Commerce

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  IT Security and other issues
 Project Week
 Review Week
2. Introduction, historical background ;
3. Types of computers and application areas;
4. Impact of computers on society;
5. Current notions e.g., information society and globalisation;
6. Outline computer organisation (block structure of computers);
7. Explanatory definitions and examples of basic hardware, software and
networking;
8. Explanatory definitions and procedures in using Computer systems (e.g. E-
mail, WEB page access/download, file transfer). Information Services ; e-
commerce, mention assorted internet relatedprotocols and standards e.g.
htP, fP, html.
9. Office automation, introductory use of word processor, graphics and
spread sheet packages, database access;
10. Conceptual (abstract) view/layout of problem handled be given
packages, optional, packages, presentation graphics and graphing
packages

 FOT 241 : Food Product and Process Development

 Food Product and Process Development: 5 credits (75 hours); L, T, P, SPW

Objective : To introduce in systematic way the most common food engineering unit
operations required to design food processes and the equipment needed to carry
them out as well as the economic, sanitation and safety design aspects in food plant
operations to successfully produce food products with maximum quality.
Course content
1. Designing the food engineering unit operations for online production, to
product specificity
2. Critical awareness of the environmental aspects of designing unit
operation for food production.
3. Identification for the needs for material and energy balance and needs to
control and adapt the technological parameters for optimal unit
operation in online production.
4. Identification of the equipment required in unit operations to product
transformation specification and general plant operations.
5. Evaluation of the hygienic and safety aspects of unit operations during
food processing.

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  FOT 242 : Principles of Marketing

 Principles of Marketing: 4 credits (60 hours); L, T, P, SPW

Objective: At the end of this course, students should be able to:

- Understand the role of marketing in the economy;
- Predict consumer’s wants or preferences;
- Anticipate and satisfy demand (needs) profitably in markets.
Course content
1. The environment of marketing
2. Approaches to analyse marketing problems
3. Market organisation
4. Supply and demand of agricultural products
5. Structure, conduct and performance of a market
6. Selling of agricultural products
7. General problems of agricultural commercialization

 FOT 243 : Water and waste management / Food machines and

operation

 Water and Waste Management : 2 credits (30 hours); L, T, P, SPW

1. Evaluation of Data at the Station Level: Evaluation of Physical and

Chemical characteristics of wastewater, Pathogenic and Biological
Indicators, Assessment of Nutrient Impacts
2. Evaluating from Multiple Stations within an Assessment Unit
3. Designated Use Assessment Methods: Aquatic Life Use Assessment
Method, Recreational Use Assessment Method, Fish Consumption Use
Assessment Method, Shellfish Harvest For Consumption Use Assessment
Method , Drinking Water Supply Use Assessment Method , Industrial Water
Supply Use Assessment Method , Agricultural Water Supply Use Assessment
Method
4. Delisting Assessment Unit/Pollutant Combinations
5. Method to Rank and Prioritize Assessment Units; Method for Developing
the Monitoring and Assessment Plan
6. Wastewater management and associated hygienic risk: Conventional
sanitation, Ecological sanitation, Sustainable Sanitation.
7. Resource management sanitation: Treatment systems for brown and black
water, Treatment systems for grey water, Treatment systems for yellow
water

 Food Machines and Operation : 2 credits (30 hours); L, T, P, SPW

Page 58 of 461
  FOT 244 : Industrial Microbiology

 Industrial Microbiology : 4 credits (60 hours); L, T, P, SPW

Objectives
1. To know the important genera of microorganisms associated with food
and their characteristics.
2. To understand the role of microbes in fermentation, spoilage and food
borne diseases
Course content

1. Introduction to Food Microbiology

 History and Development of Food Microbiology
 Definition and Scope of food microbiology
 Inter-relationship of microbiology with other sciences
2. Characteristics of Microorganisms in Food
 Types of microorganisms, Classification and Nomenclature,
Morphology and
 Structure and their importance in food (bacteria, fungi, viruses and
prions, protozoans and others)
 Significance of spores
3. Microbial Growth in Food
 Microbial Growth Characteristics- Bacterial growth curve, microbial
reproduction and microbial growth in food
 Factors affecting the growth of microorganisms in food
4. Microbial Food Spoilage
 Sources of Microorganisms in foods
 Some important food spoilage bacteria
 Changes caused by micro-organisms during spoilage (breakdown of
proteins,
 carbohydrates, fats and other constituents)
 Spoilage of specific food groups- Milk and dairy products, Meat,
poultry and seafoods, Cereal and cereal products, Fruits and
vegetables and Canned products
5. Food Fermentations
 Fermentation –definition and types
 Microorganisms used in food fermentations
 Dairy Fermentations-starter cultures, types and methods of
preservation and propagation, Lactic acid and aroma compounds
production, Health benefits of LAB, probiotics, prebiotics and symbiotic
 Fermented Foods-types, methods of manufacture for vinegar, soya
yoghurt, beer, wine and traditional Cameroonian foods
6. Foodborne Diseases
 Types – foodborne infections, foodborne intoxications and toxic
infections

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 Origin, symptoms and prevention of some commonly occurring

foodborne diseases
 Emerging pathogens of concern
7. Cultivation of Micro-organisms
 Pure culture technique
 Methods of isolation and cultivation
 Enumeration of Microorganisms- qualitative and quantitative
8. Control of Microorganisms in Foods (6 Lectures)
 Principles and methods of preservation
 Physical Methods of Food Preservation- Dehydration, Freezing, Cool
Storage, Heat Treatment (esp. thermos bacteriology), Irradiation,
 Chemical Preservatives
 Bio preservatives esp. Bacteriocins
 New Non-thermal methods
9. Trends in Food Microbiology
 Rapid Methods of Detection
 Recent Advances
PRACTICAL

1. Introduction to the Basic Microbiology Laboratory Practices and

Equipment
2. Functioning and use of compound microscope
3. Cleaning and sterilization of glassware
4. Preparation and sterilization of nutrient broth
5. Cultivation and sub-culturing of microbes
6. Preparation of slant, stab and plates using nutrient agar
7. Morphological study of bacteria and fungi using permanent slides
8. Simple staining
9. Gram’s staining
10. Negative staining
11. Standard Plate Count Method

 FOT 245 : Food Processing and Engineering

 Food Processing and Engineering: 5 credits (75 hours); L, T, P, SPW

Objective: To impart basic knowledge of:
1. Cold Preservation and freezers
2. Dehydration
3. Irradiation
4. Food Packaging
5. Thermal Processing

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Course content
1. Cold preservation
 Freezing: requirements of refrigerated storage - controlled low
temperature, air circulation and humidity, changes in food during
refrigerated storage, progressive freezing, changes during freezing –
concentration effect and ice crystal damage, freezer burn.
Refrigeration load, factors determining freezing rate-food composition
and non-compositional influences
2. Freezing- Mechanism and freezers (6 Lectures)
 Freezing methods -direct and indirect, still air sharp freezer, blast
freezer, fluidized freezer, plate freezer, spiral freezer and cryogenic
freezing.
3. Dehydration
 Normal drying curve, effect of food properties on dehydration,
change in food during drying, drying methods and equipment air
convection dryer, tray dryer, tunnel dryer, continuous belt dryer,
fluidized bed dryer, dryer, drum dryer, vacuum dryer,freeze
drying,foam mat drying.
4. Food Irradiation and Microwave Heating
 Ionizing radiation and sources, unit of radiations, direct and indirect
radiation effects, safety and wholesomeness of irradiated food.
Microwave heating and application.
5. Packaging of foods
 Packaging: Properties of packaging material, factors determining the
packaging requirements of various foods and brief description of
packaging of frozen products, dried products, fats and oils and
thermally processed foods.
6. Thermal processing
 Introduction, classification of Thermal Processes, Principles of thermal
processing, Thermal resistance of microorganisms, Thermal Death Time,
Lethality concept, characterization of heat penetration data, Thermal
process Calculations
7. Separation processes
 Principles and methods of: distillation, extraction, washing, filtration,
sedimentation, sieving and centrifugation
PRACTICAL
1. Preservation of food by the process of freezing
2. Osmotic dehydration
3. Minimal Processing
4. Drying of food using Tray dryer/other dryers

Page 61 of 461
  FOT 246 : Internship in Food Technology 2

 Internship in Food Technology : 6 credits (90 hours); P, SPW

Objective: This is a one to two month internship in a food transformation enterprise. At
the end of this period, the trainee should be able to analyse the functioning of the
enterprise, come out with a problem faced by the enterprise and propose possible
solutions to the problem.

 FOT 247 : Information and communication in food technology

 Information and communication in food technology : 3 credits (90 hours); L, T, SPW

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 Field : AGRICULTURAL AND FOOD
Specialty :
ANIMAL PRODUCTION TECHNOLOGY

Page 63 of 461
 Field: AGRICULTURAL AND FOOD SCIENCES

Specialty: Animal Production Technology

1. The objective of the training

Training students in animal production technology aim to determine and define the
breeds, strains and classes of various animals and their breeding management, they
can also develop a good understanding of the health management of conventional
and non –conventional animals in a professional, labour saving and cost effective
selling.

2. Skills sought after

 General Skills
- Mastery of basic ICT tools;
- Develop professional attitude in respect of deontology and ethics;
- Work as a team in training environment and in a practical environment;
- Understand the functioning of organizations;
- Work in a multicultural environment;
- Use data collection and processing techniques ;
- Implement research and job security actions;
- Creating and managing a business;
- Progressively developing an independent learning ability in order to be
able to pursue one’s personal and professional development throughout
one’s career.

 Specific Skills
- Cultivation and or advice in breeding, management of the animals and its
products;
- Analysis and consulting in the management of animal production
- Management and scheduling of the means of production;
- Mobilize basic knowledge in agronomy and zootechnics.
- Conduct of business or farming systems on territories and within socio-
professional sector.
- Understand animal needs;
- Understand basic animal reproduction;
- Understand strengths and weaknesses of animal production;
- Understand bio–security threats in the agriculture industry;
- Identify causes of animal illnesses/diseases and parasites (especially
Zoonosis).

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3. Career opportunities
- Ministries related to animals and products;
- Animal production farms;
- Agro-industries (feed, processing, machinery);
- Self- employed in production and/ or processing.

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4. Organization of teachings

 FIRST SEMESTER

Field: Agricultural and Food Sciences Specialty: Animal production technology

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
APT111 Physics and Chemistry 45 20 5 5 75 5
APT112 Mathematics 30 20 5 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
APT113 Principles of animal production 30 15 10 5 60 4
APT 114 Pasture and Range Management 30 15 10 5 60 4
Animal Housing and Husbandry
APT115 45 15 10 5 75 5
Techniques
Anatomy and Physiology of Farm
APT116 45 15 10 5 75 5
Animals
Transversal Courses 10% (1 UC) 3 credits 45 hours
APT117 Bilingual Training 30 10 0 5 45 3
Total 255 110 50 35 450 30

 SECOND SEMESTER

Field: Agricultural and Food Sciences Specialty: Animal production technology

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
APT121 Biochemistry and Microbiology 40 20 10 5 75 5
APT122 Statistics and Probability 30 15 10 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
APT123 Genetics and Breeding 30 15 10 5 60 4
APT124 Ruminant Animal Production 45 15 10 5 75 5
APT125 Applied Nutrition 45 15 10 5 75 5
APT126 Animal Reproduction and Physiology 30 15 10 5 60 4
Transversal Courses 10% (1 UC) 3 credits 45 hours
Civic Education and Ethics/ Initiation
APT127 30 5 5 5 45 3
to the Law
Total 250 90 75 35 450 30

 THIRD SEMESTER

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 Field: Agricultural and Food Sciences Specialty: Animal production technology
Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
APT231 Genetics and selection 30 10 30 5 75 5
APT232 General Ledger 30 10 15 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
APT233 Non-ruminant animal production 30 10 30 5 75 5
APT234 Livestock Diseases and Health Care 30 10 30 5 75 5
APT 235 Principles of Aquaculture 30 10 15 5 60 4
APT236 Non-conventional Animal Production 30 10 15 5 60 4
Transversal Courses 10% (1 UC) 3 credits 45 hours
APT237 Computing and multi-media 30 5 5 5 45 3
Total 225 80 110 35 450 30

 FOURTH SEMESTER

Field: Agricultural and Food Sciences Specialty: Animal production technology

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
APT241 Markets and agricultural sectors 35 10 10 5 60 4
Rural Sociology and agricultural
APT242 45 15 10 5 75 5
extension
Professional courses 60% (4 UC) 18 credits 270 hours
APT243 Pisciculture 30 15 10 5 60 4
APT244 Conduct of other farms 40 5 10 5 60 4
Mechanization and equipment /
APT245 30 10 20 0 60 4
livestock buildings
APT246 Professional internship 0 0 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
Economy and Management of
APT247 25 5 10 5 45 3
businesses
Total 205 60 130 55 450 30

5. Courses content

Page 67 of 461
  APT 111 : Physics and Chemistry

Objective: to enable students explain the chemical constituents of food and their role
in human metabolism.

 Physics and Chemistry: 5 credits (75 hours); L, T, P, SPW

1. General physics
 Introduction to the classical physics;
 Radiation interaction-matter-radiation; notions of Mechanics of the
point, the strong and fluids; electricity and electromagnetism.
2. Biophysics
 The concepts of thermodynamics, chemical and physical;
 Acid-base properties of solutions;
 Transmembrane Transport;
 The interactions of radiation with matter;
 The radiation: production, properties;
 Biological effects of ionizing radiation; sound waves; Elements of
optics.
3. Mineral chemistry
 Fundamental Concepts: Reminder of the notions of atom, molecule
and mole,
 Electro negativity of the elements, types of connections, isometry,
nomenclature;
 Study Summary of elements of the block S; Study Summary of elements
of the block P;
 Summary Study of the transition elements.
4. Organic chemistry
 Fundamental concepts;
 Metal networks;
 Ionic networks;
 Molecular networks;
 The main functions of the organic chemistry;
 Alkanes, cyclo-alkanes, alkenes, alkynes, aromatic;
 Halogen drifts;
 Organometallic drifts, alcohols, thiols, ether, oxides, thiothers and
amines.
5. Marine Chemistry
 Description the physical and chemical properties of sea water.
Composition of major elements and minors;
 Chemistry to interfaces air/sea and water/sediment;
 Redox reactions, redox potential;
 Cycles of carbon, nitrogen and silicon in the ocean environment and
estuarine environments;

Page 68 of 461
  APT 112 : Mathematics

Objective: At the end of this course, student will be able to apply mathematics
understanding to agricultural production and business decisions.

 Mathematics: 4credits (60 hours); L, T, P, SPW

1. Suites and actual series
2. Numerical Functions
3. Full calculation (primitives, surface integral and volume)
4. Differential Equation of the first and second-order
5. Use of computer tools for the resolution of equations and for the full
calculation by the numerical methods
6. Vector space
7. Linear application

 APT 113 : Principles of animal production

 Principles of animal production: 4 4credits (60 hours); L, T, P, SPW

Objective: Appreciate historical and current advances in the development of animal
production.
1. An Overview of animal production (domestication, roles, constraints,
strategies)
2. Characterize ruminant animal production
3. Analyse non-ruminant production
4. Tropical production potentials and constraints with emphasis on
Cameroon

 APT 114 : Pasture and Range Management

 Pasture and Range Management: 4 4credits (60 hours); L, T, P, SPW

Objective: Analyse grass eater feeding systems

1. Types of forage per agro-ecological zones of Cameroon (natural and

introduced).
2. Land Range resources and management
3. Dry season feeding issues
4. Transhumance and pastures

Page 69 of 461
  APT 115 : Elements of animal husbandry

 Elements of animal husbandry: 5 credits (75 hours); L, T, P, SPW

Objective: Examine appropriate confinement of animals systems
1. Farm animal houses/ environmental interactions requirements
2. Farm building materials, characteristics, costs, availability
3. Housing systems, equipment, utensils for ruminants
4. Housing systems and equipment for non-ruminants
5. Hatchery/ milking parlour/slaughter house management

 APT 116 : Anatomy and physiology of animals

 Anatomy and physiology of animals: 5 credits (75 hours); L, T, P, SPW

Objective: Describe the basic anatomical and physiological differences of animals

1. Physiological basis for growth and development
2. Digestive systems of farm animals
3. Reproductive system of farm animals
4. Nervous system

 APT 117 : Bilingual Training

 Bilingual Training : 3 credits (45 hours); L, T, SPW

A. Basic English:
Objectives
- To improve on the learners’ English language skills (speaking, listening,
reading, etc.)
- To facilitate the learning and understanding of the other courses of which
the medium of instruction is English
- To enable the learners to interact in all social situations where English is
used e.g. debates, workshops, panel discussions, etc.
- To acquaint students with basic structure of English and grammatical
functions
- To formulate the learners’ awareness of the historical and socio-cultural
background of English in our society
Course content

1. Vocabulary
 Technical and usual vocabulary of the specialty
2. Grammar
3. Bilingual expression

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  Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
4. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
5. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting

 Basic French :
Course content:
1. Vocabulaire
 Vocabulaire du matériel de technologie agro-alimentaire
 Vocabulaire des produits agro-alimentaires
 Vocabulaire des activités agro-alimentaires
 Vocabulaire des actants
 Vocabulaire des affaires
2. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;
 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;
 De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.
3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;
 Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;

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  Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

 APT 121 : Biochemistry and Microbiology

 Biochemistry : 2 credits (30 hours); L, T, P, SPW

Objectives: Students should understand the structure, function, properties and

metabolism of bio molecules in plants and animals; the should understand the
relevance of biochemistry and its application in plants and animal production and
technology.

1. Introduction;
2. Structure of water;
3. Amino acids;
4. Basic Concepts of the biochemistry organic chemistry. Carbohydrates;
5. Notions of stereochemistry and isometry applied;
6. Concepts of natural polymers associated with these products. The lipids,
amino acids, peptides and proteins;
7. The primary structure of proteins;
8. The purification of proteins;
9. The secondary structure of the protein;
10. The tertiary and quaternary structure of proteins;
11. The carbohydrates;
12. Concept of sequence of amino-acids;
13. Introduction to the Enzymology, with metabolic pathways and the
phenomena of energy transfer.

 Microbiology : 3 credits (45 hours); L, T, P, SPW

Objective: To permit the trainees to acquire the knowledge and master how to
determine pathological micro-organisms for plants and domestic animals.
1. Introduction and general information;
2. General bacteriology;
3. General Virology;
4. General mycology;
5. General Parasitology;
6. Host parasites relationships;

Page 72 of 461
  APT 122 : Statistics and Probabilities

Objective:
Students will learn relevant statistical tools and techniques to collect analyse and
present data
Students gain knowledge on how to design, exploratory and secondary research,
data collection, measuring attitudes, questionnaire design, sampling techniques and
data analysis

 Statistics and Probabilities : 4 credits (60 hours); L, T, SPW

1. Descriptive statistics
2. Correlation and regression
3. Statistical series to a variable and actual values
 Mathematical definition and presentation;
 Graphical representation;
 Cumulative headcount;
 Parameters of the central position (mean and median); dispersal
parameters (variance, standard deviation).
4. Analysis of the Variance
5. Probabilistic statistics
6. Law of probability
7. Random variables
8. Reliability
9. Statistical series of two variables and actual values
 Mathematical definition and presentation;
 Covariance;
 Graphical representation;
 Linear regressions and non-linear; linear correlation.
10. Inferential Statistics
11. The time series
 Definitions and Models;
 Components;
 Analysis and Forecasting; Arrangements; combinations.
12. Basic elements of the theory of probabilities
13. Sampling and testing of hypotheses
14. Mastery statistical processes (MSP or SPC)

 APT 123 : Genetics and Breeding

 Genetics and Breeding: 4 credits (60 hours); L, T, P, SPW

Objective: Develop skills in animal multiplication
1. Hereditary and Cell Division

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 2. Principle of Inheritance (Mendellian genetics)
3. Natural and artificial breeding
4. Genetically modified systems

 APT 124 : Ruminant Animal Production

 Ruminant Animal Production: 5 credits (75 hours); L, T, P, SPW

Objective: Meat/ milk production on farm

1. Breeding ofsheep, goats, beef/dairy cattle etc.
2. Management of ruminant animals
3. Feeding practice of ruminant animals
4. Disease and health care of ruminant animals

 APT 125 : Applied Nutrition

 Applied Nutrition : 5 credits (75 hours); L, T, P, SPW

Objective: Develop feeds and feeding systems
1. Chemistry and nutritive value of common concentrate feeds and forages
2. Classification of foods, feeding stuff and supplements
3. Nutrient requirements
4. Feed formulation (manuals/computerized)

 APT 126 : Animal reproduction and physiology

 Animal Reproduction and Physiology: 4 credits (60 hours); L, T, P, SPW

Objective: Examine cellular principles of reproduction

1. Female/male reproductive organs

2. Reproductive cycles/ Male female ratios
3. Reproductive wastes/ minimise principles in Cameroon
4. Natural and artificial insemination in Cameroon (gene banks)

 APT 127 : Civic and Ethical Education/Initiation to the Law

 Civic and Ethical Education: 3credits (45 hours); L, T, SPW

The Concepts
 The citizen;
 The Nation;

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  The State;
 Publics Property unto collective’sgoods;
 The freedoms;
 The public service;
 Ethics;
 Ethics, Law and reason;
 Ethical Problem ;
 Management and ethics of responsibility;
 Ethics and management.
 Civics
 Deontology
 Moral consciousness
 The universal declaration of Human Rights
 Good governance in public services
 Explain the importance of civics to the life of the nation
 Functions of the state and its citizens
 Deontology, Professional ethics and professionalism
 Relationship between morality, law and ethics
 Codes of ethics

 Initiation to the law :

Objective: At the end of this course, students should be able to identify and explain
some fundamental principles of business law, distribution law, and intellectual
property law. Students are equally expected to understand the rules and legal
provisions regarding the internal and external operations of a corporate body
including the powers of executive.

Content:

1. Private Property
2. Reminder of the texts in force
 Study of the decree n°76/165 of 23 April 1976 laying down the
conditions for obtaining the land title;
 The study of the Order N°7V2 of 6 July 1974 laying down the regime
federal lands;
 The study of the Ordinance No. 77/1 of 10 January 1977 amending the
Order no. 1 of 5 July 1974.
3. The land title
 Definition;
 Modality of obtaining the land title;
 Transfer of real rights from the land title.
4. Labour law
 The organization of the judiciary and national political institutions
 Stories of trade unionism
 The evolution of labor law

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  The collective agreements
 The work contract (shape, suspension, rupture)
 The remuneration and social charges
 The laws - Security
 Standard of occupational health and safety
 Sub-contracts
 Economic clauses and legal

 APT 231 : Genetics and selection

Objective: Develop skills in animal multiplication

 Genetics and selection: 5 credits (75 hours); L, T, SPW

 APT 231 : General Account

 General Ledger : 4 credits (60 hours); L, T, SPW

1. The Company and its heritage
 Concept of Enterprise;
 Balance sheet and its variations.
2. Analysis of the current operations of the company
 Concept of jobs resources; the Accounting transfer;
 Of the accounts to the balance.
3. The operations of purchases and sales
 Invoiring;
 Accounting registration;
 System of inventory;
 Plug of stock.
4. The regulations on term: the effects of trade
5. The depreciation and amortization
 Definition;
 Accounting registration;
 Typology.

 APT 233 : Non-ruminant Animal Production

Objective: the student should be equipped with knowledge, skills, and techniques of
cattle production and management.

 Non-ruminant Animal Production: 5 credits (75 hours); L, T, P, SPW

Objective: Meat/poultry/egg production practices

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 1. Breeding of pigs, poultry (chickens, turkey, ducks, guinea fowl),
2. Management of non-ruminant animals
3. Feeding Principles of non-ruminant animals
4. Disease and Health Care of non-ruminant animals
5. Flesh food product quantities/quality, costs

 APT 234 : Livestock Diseases and Health Care

 Livestock Diseases and Health Care: 5 credits (75 hours); L, T, P, SPW

Objective: Disease prevention and cure in farm animals

1. Disease of farm animals

2. Preventions measures (hygiene, vaccination, quarantine)
3. Curative measures (diagnosis, medicines (over the counter, prescribed)
4. Ethno vet systems- medicinal plants
5. Zoonosis (bird flu, brucellosis etc.) health technician protocols/public
safety

 APT 235 : Principles of Aquaculture

 Principles of Aquaculture : 4 credits (60 hours); L, T, P, SPW

Objective: Examine domesticated fish production

1. Fish culture techniques
2. Operating principles of hatchery
3. Fish feed formulation
4. Fish breeding and hybridization techniques

 APT 236 : Non-conventional Animal Production

 Non-conventional Animal Production: 4 credits (60hours); L, T, P, SPW)

 APT 237 : Computer and Multimedia

 Computer and Multimedia : 3 credits (45 hours); L, T, P, SPW

Objective: At the end of the course, the student should be able to know related
computing concepts and have practical hands on using computers.
Content
1. Basic Definitions & Concepts
 Hardware: Computer Systems & Components
 Storage Devices, Number Systems
 Software: Operating Systems, Programming and Application Software

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  Introduction to Programming, Databases and Information Systems
 Networks
 Data Communication
 The Internet, Browsers and Search Engines
 The Internet: Email, Collaborative Computing and Social Networking
 The Internet: E-Commerce
 IT Security and other issues
 Project Week
 Review Week
2. Introduction, historical background ;
3. Types of computers and application areas;
4. Impact of computers on society;
5. Current notions e.g., information society and globalisation;
6. Outline computer organisation (block structure of computers);
7. Explanatory definitions and examples of basic hardware, software and
networking;
8. Explanatory definitions and procedures in using Computer systems (e.g. E-
mail, WEB page access/download, file transfer). Information Services; e-
commerce, mention assorted internet relatedprotocols and standards e.g.
htP, fP, html.
9. Office automation, introductory use of word processor, graphics and
spread sheet packages, database access;
10. Conceptual (abstract) view/layout of problem handled be given
packages, optional, packages, presentation graphics and graphing
packages

 APT 241 : Markets and agricultural sectors

 Markets and Sectors of agricultural products I: 4 credits (60 hours); L, T, P,

SPW
Objectives
1. Foundations of agricultural policies;
2. Current agricultural policies: national approach and Africa;
3. Agricultural policies in Cameroon and in Africa in a global perspective

 APT 242 : Rural Sociology and agricultural extension

 Rural Sociology and agricultural extension: 5 credits (75 hours); L, T, P, SPW

Objective: At the end of this study, the student should be able to asses basic
sociological concepts and principles applied to rural community roles, status and
values: cultures, social organization and social problems in Cameroon. Enabling to

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develop understanding regarding social issues, culture, system and knowledge /
competency to design / analyses various relevant social aspect / data
Content:
Introduction: Field of Rural Sociology; Rural Sociology as a Science; Rural Sociology
and Other Social Sciences. Basic Concepts and Processes: An understanding of the
Rural Social System, Factions, dispute and "We-groups", Problems of small and
fragmented holding, landless tenants and agricultural labor. Social stratification and
social differentiation.
Basic Concepts and action: Group, Role and Status, Norms and Values, Folkways and
Mores, Social Systems and Sub-systems: Culture. Socio Processes: Cooperation,
Competition and Conflict; Acculturation, Accommodation and Assimilation. Social
Institutions: Rural Social Institutions: Definition, Functions, Description and Analysis of the
Social, Economic, Political and Religious Institutions. Social Change: Introduction,
Factors in Acceptance and Resistance to Change, Role of Extension Worker as
Change Agent. Main concepts development and problems in agrarian rural society.
Small scale farming. Feudalism. Capitalism. Family farming. Agrarian politics and village
development. Relationship between technological and socio economic aspect of
rural society. Gender and Development. Role and status of Rural Woman. Pattern of
Rural Settlement, Rural Resources, Land Tenure System, size of landholdings. Rural
Social structure, provision of services in rural area; health, education and sanitation
etc. Questionnaire (types, development and analyses) and conflict resolution, crime
as a social and cultural phenomenon, culture based crime, gender and development.

 APT 243 : Apiculture

 Apiculture : 4 credits (60 hours); L, T, P, SPW

1. Beginning Beekeeping Basics

2. Beekeeping Income Sources.
3. Beekeeper.s Insurance
4. Organic Apiculture Standards
5. Africanized Hybrid Bees
6. Honey Bee Pests
7. Honey Bee Diseases

 APT 244 : Conduct of other farms

 Conduct of other farms: 4 credits (60 hours); L, T, P, SPW

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  APT 245 : Mechanization and equipment / livestock building

 Mechanization and equipment: 2 credits (30 hours); L, T, P, SPW

Objective: At the end of this course, the student should be equipped with knowledge
on farm machineries and the ability and skills on rational use of these machineries and
equipment for an optimal crop and animal production.

The Constitution, the operation and the behavior of the equipment used in plant
production
The tools of analysis and representation of technical systems of incorporation of
agroéquipements;
Reading of the graphic representations (drawing parts, exploded views, views,
skinned, standardized diagrams);
Use of the diagramming electrical and hydraulic;
Reading a kinematic chain;
Interpretation of the different pictograms, lights or indicators present on the hardware;
Constitution and operation of the engine and electrical: brief study;
Inventory and comparison of the different systems of air supply and
fuel present on the engines;

 Livestock building: 2 credits (30 hours); L, T, P, SPW

 APT 246 : Professional internship

Objective: The objective is to enable the student understand and be used to the rural
environment in which he might work upon the completion of his training.

 Professional Internship:6 credits (90 hours); P, SPW

1. Arrival and Business Integration
2. Working in a company
3. Holding of the Intern journal
4. Choice of the theme of work in collaboration with the professional picture
framer and the academic framer
5. Elaboration of the canvas of research
6. Resources to exploit
7. Organization of work
8. Drafting of the report
9. Presentation of the report before a jury

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 APT 247 : Economics and business management

 Economy and management of agricultural enterprises: 3 credits (45 hours);

L, T, P, SPW
1. The main administrative institutions, trade unions and professional
2. Operation of the local communities and development agencies
3. The activities of an enterprise in the economic and social context
4. Elements of Business Law and Social Law
5. Methods of organization
6. Needs analysis and determination of a strategy
7. Creativity Techniques
8. Economic Situation and growth
9. Functional organization of the company
10. Accounting of the company
11. Accounting conventions
12. The cash operations
13. Human Resources Management
14. Management of supply, of appropriations of third parties
15. Corporate communication
16. Management of administrative steps
17. Elements of business taxation
18. Financial analysis and investment
19. Budget management

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Field : AGRICULTURAL AND FOOD
SCIENCES
Specialty :
CROP PRODUCTION TECHNOLOGY

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 Field: AGRICULTURAL AND FOOD SCIENCES

Specialty: Crop Production Technology

1. The objective of the training

Training students in crop production technology would be adequate prepared to take
or make sound technical decisions, regarding the most suitable location for successful
establishment and profitable production of the major crops.

2. Skills sought after

 General Skills
- Maintain basic computer tools;
- Create and manage a business;
- Develop a learning autonomy;
- Understand how organizations work.
 Specific Skills
- Understand principles of food and ornamental crop growth management
- Analyse and advice on the management of plant production;
- Manage and schedule the means of production;
- Conduct of business or production operating systems in territories and
socio-professional sectors;
- Understand the production, technology and management of each of the
main fruits crops of Cameroon;
- Establish ornamental farms
- Apply horticultural techniques to improve yield;
- Plan and execute ornamental gardens, parks, landscape gardens;
- Develop crop multiplication skills;
- Understand climate-crop Interactions;
- Appreciate the farm supply of grains;
- Able to establishment vegetable farms;
- Able to establishment ornamental farms.

3. Career opportunities
- Operations manager or culture within a company;
- Agricultural advicer (agricultural chamber, technical institute);
- Responsible for a supply unit (cooperative, chamber of agriculture);
- Technician breeder or experimenter in a research institute or a firm seed;
- Technician of seed multiplication;
- Technico commercial in the distribution of agricultural products;
- Commercial delegate an service in a company;
- Settle on his on.

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4. Organization of teachings

 FIRST SEMESTER

Field: Agricultural and Food Sciences Specialty: Crop Production Technology

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
CPT111 Physics and Chemistry 45 15 10 5 75 5
CPT112 Mathematics 30 20 5 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
Introduction to Crop Production and
CPT113 30 10 15 5 60 4
Horticulture Techniques
CPT114 Crop Physiology and Nutrition 30 10 15 5 60 4
CPT115 Crop Pests, Disease and Protection 45 15 10 5 75 5
CPT116 Soils and Fertilisation 45 15 10 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
CPT117 Basic English and French 30 10 0 5 45 3
Total 255 95 65 35 450 30

 SECOND SEMESTER

Field: Agricultural and Food Sciences Specialty: Crop Production Technology

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
CPT121 Biochemistry and Microbiology 40 20 10 5 75 5
CPT122 Statistics and Probability 35 20 0 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
CPT123 Crop Reproduction 30 15 10 5 60 4
CPT124 Agricultural Meteorology 45 15 10 5 75 4
Plant Pathology and defense of
CPT125 45 15 25 5 90 5
cultures
CPT126 Markets and agricultural sectors 30 5 5 5 45 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
Civic Education and Ethics/Initiation
CPT127 30 5 5 5 45 3
to the Law
Total 255 95 65 35 450 30

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  THIRD SEMESTER

Field: Agricultural and Food Sciences Specialty: Crop Production Technology

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
CPT231 Genetics and Plant physiology 40 20 10 5 75 5
CPT232 General Ledger 35 20 0 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
CPT233 Roots and Tuber Production 30 15 10 5 60 4
CPT234 Cereal Production 45 15 10 5 75 4
CPT235 Fruit production Techniques 45 15 25 5 90 5
CPT236 Topography and rural construction 30 5 5 5 45 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
Economics and Businness
CPT237 30 5 5 5 45 3
Management
Total 225 95 95 35 450 30

 FOURTH SEMESTER

Field: Agricultural and Food Sciences Specialty: Crop Production Technology

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
CPT241 Markets and agricultural sectors 35 10 10 5 60 4
Rural Sociology and agricultural
CPT242 45 15 10 5 75 5
extension
Professional courses 60% (4 UC) 18 credits 270 hours
CPT243 Vegetable Production Techniques 30 15 10 5 60 4
Spices/stimulant Cultivation
CPT244 40 5 10 5 60 4
Techniques
CPT245 Floriculture (Commercial Ornamental 30 10 20 0 60 4
CPT246 Professional internship 0 0 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
CPT247 Computing and multi-media 25 5 10 5 45 3
Total 205 60 130 55 450 30

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5. Courses content

 CPT 111 : Physics and Chemistry

Objective:
- To understand the chemistry of foods - composition of food, role of each
component and their interactions.
- To understand the functional aspects of food components and highlight their
role in food processing.

 Physics : 2 credits (30 hours); L, T, P, SPW

1. General physics
 Introduction to the classical physics;
 Radiation interaction-matter-radiation; notions of Mechanics of the
point, the strong and fluids; electricity and electromagnetism.
2. Biophysics
 The concepts of thermodynamics, chemical and physical;
 Acid-base properties of solutions;
 Transmembrane Transport;
 The interactions of radiation with matter;
 The radiation: production, properties;

 Chemistry: 3 credits (45 hours); L, T, P, SPW

1. Mineral chemistry
 Fundamental Concepts: Reminder of the notions of atom, molecule
and mole,
 Electro negativity of the elements, types of connections, isometry,
nomenclature;
 Study Summary of elements of the block S; Study Summary of elements
of the block P;
 Summary Study of the transition elements.
2. Organic chemistry
 Fundamental concepts;
 Metal networks;
 Ionic networks;
 Molecular networks;
 The main functions of the organic chemistry;
 Alkanes, cyclo-alkanes, alkenes, alkynes, aromatic;
 Halogen drifts;
 Organometallic drifts, alcohols, thiols, ether, oxides, thiothers and
amines.

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 3. Marine Chemistry
 Description the physical and chemical properties of sea water.
Composition of major elements and minors;
 Chemistry to interfaces air/sea and water/sediment;
 Redox reactions, redox potential;

 CPT 112 : Mathematics

Objective: At the end of this course, student will be able to apply mathematics
understanding to agricultural production and business decisions.

 Mathematics : 4 credits (60 hours); L, T, P, SPW

1. Suites and actual series
2. Numerical Functions
3. Full calculation (primitives, surface integral and volume)
4. Differential Equation of the first and second-order
5. Use of computer tools for the resolution of equations and for the full
calculation by the numerical methods
6. Vector space

 CPT 113 : Introduction to Crop Production and Horticulture Techniques

 Introduction to Crop Production and Horticulture Techniques: 4 credits (60

hours); L, T, P, SPW
Objective: Understand principles of food and ornamental crop growth management
1. Crops of vital importance as staple and/or export
2. Plant reproduction /growth management
3. Pest, diseases and weed control
4. Principles of crop harvesting, processing and storage

 CPT 114 : Crop Physiology and Nutrition

 Crop Physiology and Nutrition: 4 credits (60 hours); L, T, P, SPW

Objective: Study plant cellular characteristics and nourishing systems

1. Cellular functions of the plant

2. Photosynthesis and respiration in plants
3. Plant nutrients, sources and Supply, costs
4. Plant growth and development

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  CPT 115 : Crop Pests, Disease and Protection

Objective: At the end of this course, student will be able to make sound technical
decisions regarding the most suitable location (site selection) for successful
establishment and profitable production of the major crops of Cameroon

 Crop Pests, Disease and Protection: 5 credits (75 hours); L, T, P, SPW

Objective: Analyze undesirable components of crop production

1. Bacterial and insect pests;

2. Viral diseases
3. Preventive and curative methods
4. Weeds and principles of control

 CPT 116 : Soils and Fertilisation

 Soils and Fertilisation : 5 credits (75 hours); L, T, P, SPW

Objective: Document soil types and improvement strategies

1. Soils and characteristics

2. Matching soil type to crops/agro-ecological zone
3. Improvement methods (organic/inorganic)
4. Costs of improvements with emphasis in Cameroon

 CPT 117 : Basic English and French

 Bilingual Training : 3 credits (45 hours); L, T, SPW

A. Basic English:
Objectives
- To improve on the learners’ English language skills (speaking, listening,
reading, etc.)
- To facilitate the learning and understanding of the other courses of which the
medium of instruction is English
- To enable the learners to interact in all social situations where English is used
e.g. debates, workshops, panel discussions, etc.
- To acquaint students with basic structure of English and grammatical functions
- To formulate the learners’ awareness of the historical and socio-cultural
background of English in our society

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Course content

1. Vocabulary
 Technical and usual vocabulary of the specialty
2. Grammar
3. Bilingual expression
 Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
4. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
5. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting

B. Basic French :
Course content:
1. Vocabulaire
 Vocabulaire du matériel de technologie agro-alimentaire
 Vocabulaire des produits agro-alimentaires
 Vocabulaire des activités agro-alimentaires
 Vocabulaire des actants
 Vocabulaire des affaires
2. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;
 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;
 De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.
3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;

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  Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

 CPT 121 : Biochemistry and Microbiology

Objectives: To permit the trainees to acquire the knowledge and master how to
determine pathological micro-organisms for plants and domestic animals.

 Biochemistry: 3 credits (45 hours); L, T, P, SPW

1. Introduction;
2. water structure;
3. amino acids;
4. Basic Concepts of the biochemistry in association with those of the
organic chemistry. Carbohydrates;
5. Notions of stereochemistry and isometry applied;
6. Concepts of natural polymers associated with these products. The lipids,
amino acids, peptides and proteins;
7. Primary structure of proteins; purification of proteins;
8. Tertiary and quaternary structure of proteins; carbohydrates;
9. Concept of sequence of amino-acids;
10. Introduction to Enzymology, with metabolic pathways and the
phenomena of energy transfer.

 Microbiology : 2 credits (30 hours); L, T, P, SPW

1. Introduction and general information;

2. General bacteriology;
3. General Virology;
4. General mycology;
5. General Parasitology;

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  CPT 122 : Statistics and Probabilities

Objective:
Students will learn relevant statistical tools and techniques to collect analyse and
present data

Students gain knowledge on how to design, exploratory and secondary research,

data collection, measuring attitudes, questionnaire design, sampling techniques and
data analysis
 Statistics and Probabilities : 4 credits (60 hours); L, T, SPW
1. Descriptive statistics
2. Correlation and regression
3. Statistical series to a variable and actual values
 Mathematical definition and presentation;
 Graphical representation;
 Cumulative headcount;
 Parameters of the central position (mean and median); dispersal
parameters (variance, standard deviation).
4. Analysis of the Variance
5. Probabilistic statistics
6. Law of probability
7. Random variables
8. Reliability
9. Statistical series of two variables and actual values
 Mathematical definition and presentation;
 Covariance;
 Graphical representation;
 Linear regressions and non-linear; linear correlation.
10. Inferential Statistics
11. The time series
 Definitions and Models;
 Components;
 Analysis and Forecasting; Arrangements; combinations.
12. Basic elements of the theory of probabilities
13. Sampling and testing of hypotheses
14. Mastery statistical processes (MSP or SPC)

 CPT 123 : Crop Reproduction

 Crop Reproduction: 4 credits (60 hours); L, T, P, SPW

Objective : Develop crop multiplication skills

1. Sexual multiplication techniques

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 2. Asexual methods (tissue culture, budding, makotting, etc.)
3. Seed standards and quality control
4. Seed multiplication farms and structures, local and national systems
5. Gene banks, storage, costs

 CPT 124 : Agricultural Meteorology

 Agricultural Meteorology : 5 credits (75 hours); L, T, P, SPW

Objective: Understand climate/crop Interactions

1. Characteristics of weather and climate

2. Favourable climate crop effects
3. Unfavourable climate effects (drought, floods, winds, etc.)/prevention
methods
4. Adaptation crop systems and methods to climate change
locally/nationally

 CPT 125 : Plant Pathology and defense of cultures

Objective: Analyze undesirable components of crop production

 Plant Pathology and defense of cultures: 5 credits (75 hours); L, T, P, SPW

A. General Zoology

1. Introduction
2. The anthropoid: general characters and classification The insects ;
 Morphology;
 Classification (brief overview of the systematic);
 Anatomy and Physiology (brief perceived);
 Development;
 Some aspects of the Ecology of insects.
3. The nematodes
4. The mites
5. The other enemies, animals of Cultivated Plants

B. General Phytopathology

1. Parasitic Diseases
2. Physiological diseases
3. Cause of diseases: Parasitic Diseases Auto and hétérotrophie;
 Saprophytisme and parasitism; pathogens;
 The cycle of a pathogenic agent:
- Brief overview of the mode of action of a pathogenic agent;

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 - Morphology and biology of the pathogen (case of fungi,
bacteria, virus, mycoplasma).
4. The existence and use of the resistance of the plant to disease.
5. 4. Influence of the Environment on the outbreak and the development of
the disease diseases not parasitic diseases
6. diseases due to climatic factors nutritional diseases.

C. Control Methods

1. Introduction
2. The ecological struggle
 Principles;
 Use of the rotations;
 Choice of densities culturales, of planting dates;
 Choice of manure;
 Choice of cultivation ways; varietal choice.
3. The fight clinical preventive struggle; curative control.
4. The biological fight
5. 5. Integrated pest management

Notes: In this course we will consider the fight against:

• Insects;
• The FUNGI, bacteria, virus;
• Nematodes;
• Seed Plants parasites; RODENTS BIRDS; weeds.

D. Special Entomology

 CPT 126 : Markets and agricultural sectors I

Objective
- The foundations of agricultural policies;
- Current agricultural policies: national approach and Africa;
- The agricultural policies in Cameroon and in Africa in a global perspective

 Markets and Sectors of agricultural products I : 5 credits (75 hours); L, T,

P, SPW
1. Markets of agricultural productions: structures, developments
2. Vegetal productions on the local, national, African and global
3. Prospects of developments and issues
4. Topical issues and issues) the place and role of agricultural productions
5. Interest for the areas of production and use
6. Food security;
7. Strategies of the actors (States, large firms, producers);

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 8. Possible uses (power/energy/industry);
9. Research and innovations;

 CPT 127 : Civic and Ethical Education/Initiation to the Law

 Civic and Ethical Education: 3credits (45 hours); L, T, SPW

The Concepts
 The citizen;
 The Nation;
 The State;
 Publics Property unto collective’sgoods;
 The freedoms;
 The public service;
 Ethics;
 Ethics, Law and reason;
 Ethical Problem ;
 Management and ethics of responsibility;
 Ethics and management.
 Civics
 Deontology
 Moral consciousness
 The universal declaration of Human Rights
 Good governance in public services
 Explain the importance of civics to the life of the nation
 Functions of the state and its citizens
 Deontology, Professional ethics and professionalism
 Relationship between morality, law and ethics
 Codes of ethics

 Initiation to the law :

Objective: At the end of this course, students should be able to identify and explain
some fundamental principles of business law, distribution law, and intellectual
property law. Students are equally expected to understand the rules and legal
provisions regarding the internal and external operations of a corporate body
including the powers of executive.

Content:

1. Private Property
2. Reminder of the texts in force
 Study of the decree n°76/165 of 23 April 1976 laying down the
conditions for obtaining the land title;
 The study of the Order N°7V2 of 6 July 1974 laying down the regime
federal lands;

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 The study of the Ordinance No. 77/1 of 10 January 1977 amending the
Order no. 1 of 5 July 1974.
3. The land title
 Definition;
 Modality of obtaining the land title;
 Transfer of real rights from the land title.
4. Labour law
 The organization of the judiciary and national political institutions
 Stories of trade unionism
 The evolution of labor law
 The collective agreements
 The work contract (shape, suspension, rupture)
 The remuneration and social charges
 The laws - Security
 Standard of occupational health and safety
 Sub-contracts
 Economic clauses and legal

 CPT 231 : Genetics and plant physiology

Objective: Develop skills in crop multiplication

 Genetics and Plant physiology : 5 credits (75 hours); L, T, SPW
1. Physiology of an angiosperm
 Characteristics of the nutrition of an angiosperm;
 The growth and development of a angiosperm.
2. Reproduction of a cultivated angiosperm
 The characteristics of the asexual reproduction; The characteristics of
the sexual reproduction;
 The process of formation of the seed and the fruit.
3. Methods of Selection
 The genetic consequences of the meiosis and fertilization;
 The origin and characteristics of the genetic variability;
 The different methods of the creative selection; varieties resistant or
tolerant to bio aggressors;
 The different methods of the multiplication conservative.

 CPT 232 : General Ledger

 General Ledger : 4 credits (60 hours); L, T, SPW

1. The Company and its heritage
 Notion of undertaking
 Balance sheet and its variations.
2. Analysis of the current operations of the company

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  Notion of jobs resourses
 Accounting transfer; Accounts to the balance.
3. Operations of purchases and sales
 Invoicing;
 Accounting registration;
 system of iventory;
 Plug of stock.
4. Regulations on trade: the effects of trade
5. Accounting

 CPT 233 : Roots and Tuber Production

 Roots and Tuber Production: 4 credits (60 hours); L, T, P, SPW

Objective: At the end of this course, students should be able to:

- Understand the role of marketing in the economy;

- Predict consumer’s wants or preferences;
- Anticipate and satisfy demand (needs) profitably in markets

1. Agriculture off-ground grouping the cultures outside-soil: aéroponie,

hydroponic, ultraponie and farms off-ground
2. Biotechnology
3. Selective culture of plants
4. The defense of cultures, phytosanitary products
5. Selective breeding of animals
6. Fertilization
7. Hydroponics
8. Irrigation
9. Agricultural Machinery

 CPT 234 : Vegetable Horticulture and Ornamental

Objective:
- Students should be able to establishment ornamental farms
- Apply horticultural techniques to improve yield
- Planning and execution of ornamental gardens, parks, landscape gardens
 Vegetable horticulture and ornamental: 4 credits (60 hours); L, T, P, SPW

Establishment of orchards and vegetable & ornamental gardens; site selection, layout
methods, wind breaks. Management practices; irrigation, fertilizers & manures, training
and pruning. Climate, soil, propagation, rootstocks, cultivars, important pests,
harvesting, post-harvest handling and marketing of important horticultural crops
(fruits, vegetables and ornamentals) of the region.

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  CPT 235 : Fertility and fertilization

 Fertility and fertilization: 5 credits 75 hours); L, T, P, SPW

Objective: At the end of the course students should be able to determine the essential
characteristics of a natural fertility; in case of poor or low soil fertility, they should be
able to put in place agricultural techniques to boost the fertility of the soil.

Nutrient elements in plants, Criteria of essentiality and role of mineral nutrients in plants,
Requirements and plant composition, Mechanism and factors affecting absorption
and translocation of nutrients, Ion interactions, Nutrient concepts, Methods for
evaluation of nutrients and their application, Deficiencies and toxicities, Growth yield
and quality as affected by nutrient status.

Practical:

Relevant field and laboratory studies, surveys and assignments.

 CPT 236 : Topography and rural construction

 Topography and rural construction : 5 credits (75 hours); L, T, P, SPW

 CPT 237 : Economics and business management of agricultural

enterprises

 Economics and business management of agricultural enterprises : 3 credits

(45 hours); L, T, P, SPW
1. The main administrative institutions, trade unions and professional
2. Operation of the local communities and development agencies
3. The activities of an enterprise in the economic and social context
4. Elements of Business Law and Social Law
5. Methods of organization
6. Needs analysis and determination of a strategy
7. Creativity Techniques
8. Economic Situation and growth
9. Functional organization of the company
10. Accounting of the company
11. Accounting conventions
12. The cash operations
13. Human Resources Management
14. Management of supply, of appropriations of third parties
15. Corporate communication
16. Management of administrative steps

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 17. Elements of business taxation
18. Financial analysis and investment
19. Budget management

 CPT 241 : Markets and agricultural sectors II

Objectives:
- The foundations of agricultural policies;
- Current agricultural policies: national approach and Africa;
- The agricultural policies in Cameroon and in Africa in a global perspective

 Markets and Sectors of agricultural products II: 4 credits (60 hours); L, T,

P, SPW
1. Objectives and modes of intervention of public authorities
foundations of agricultural policies;

Current agricultural policies: national approach and Africa;

The agricultural policies in Cameroon and in Africa in a global

perspective.
2. Operation of the chain of a agricultural production
 Marketing , circuit of marketing, agricultural policy, world market,
commercial agreement, economic competition, formation of prices,
production, agricultural product, food product, international trade,
agri-food industries, transformation, great distribution, concentration,
integration, professional organizations, added values, consumption.

 CPT 241 : Rural Sociology and agricultural extension

 Rural Sociology and agricultural extension: 5 credits (75 hours); L, T, P, SPW

Objective : At the end of this study, the student should be able to asses basic
sociological concepts and principles applied to rural community roles, status and
values: cultures, social organization and social problems in Cameroon

1. Introduction
 Definition of the Rural animation;
 Definition Of Community Development.
2. Participation of the population
 Organization;
 Methods of work with popular participation; participation and
program; Role of the technician.
3. Analysis at the position of the Agents
 Training of participants; training of local leaders;
 Training and retraining of officers.

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 4. Methodology of popularization
 Introduction;
 Definition: popularization campaign;
 The methods of analysis of the local situation;
 Methods for the establishment of a program;
 Methods of execution of a program;
 Individual methods;
 Methods of group;
 Methods of mass;
 Means of implementation of programs;
 Methods of Evaluation;

 CPT 243 : Seed Systems

 Seed Systems: 4 credits (60 hours); L, T, P, SPW

Objective : To enable students’ future farmers/entrepreneurs understand the basic
principles of producing planting materials, the technologies involved, management
and marketing

1. Main issues of the sector plant seeds and the prospects for the evolution of
the production of seed control of a system seed company
 Concept of "seed system" and its different components;
 The principles and bases of the improvement of the plants;
 Main features of the production of plant seed;
 Analysis and establishment of a system of varietal creation;
 Objectives of selection in a specific context; selection scheme
adapted to a given situation; followed by a system of variety creation
2. Analysis of a culture system including Seed Productions, from case studies
 Follow-up of a system of culture including seed productions;
 Sustainability of a culture system including Seed Productions from
indicators (agro-ecological, socio-territorial and economic)
appropriate;
 System of innovative culture in biological agriculture including seed
productions;
 The assessment process and the improvement of the quality in post
culture (on the seed lots).

 CPT 244 : Perennial Crops

 Perennial Crops : 4 credits (60 hours); L, T, P, SPW

Objective: The student should be able to understand the production, technology and
management of fibre, latex, and sugar crop of Cameroon. He or she should have the
ability to produce each of them

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 1. The different elements of the Societal demand
 Interest of the concept of a "system culture" in agronomy;
 Estates of cultures on the evolution of states and of the properties of
the middle and on the stands grown;
 The agronomic characteristics of perennial crops.
2. Fault finding on a system of culture within a farm
 Context of a system of culture and issues;
 Characterization A culture system; description, location, identification
of the determinants, links with the operating system, main results;
 The conduct of the culture system and its main performance;
 The sustainability of the system of culture with the help of indicators
(agro-ecological, socio- territorial and economic) appropriate;
 The strong points and the weak points of the system of Culture studied.
3. Case Studies
 Spatial distribution of cultures within a system of farm or within a plot;
 The technical interventions to the scale of the operation (organization
of work, management of migrants or effluents)
 Establishment of an innovative system;

 CPT 245 : Agricultural Mechanization

 Agricultural Mechanization : 4 credits (60 hours); L, T, P, SPW

Objective: At the end of this course, the student should be equipped with knowledge
on farm machineries and the ability and skills on rational use of these machineries and
equipment for an optimal crop and animal production.

1. The Constitution, the operation and the behavior of the equipment used in
plant production
 The tools of analysis and representation of technical systems of
incorporation of agroéquipements;
 Reading of the graphic representations (drawing parts, exploded
views, views, skinned, standardized diagrams);
 Use of the diagramming electrical and hydraulic;
 Reading a kinematic chain;
 Interpretation of the different pictograms, lights or indicators present
on the hardware;
 Constitution and operation of the engine and electrical: brief study;
 Inventory and comparison of the different systems of air supply and
fuel present on the engines.

 CPT 246 : Professional internship

Objective:
- Students field training in any farm establishment
- Students involvement in practical activities on farm
- Submit a report an end of training

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  Professional internship : 6 credits (90 hours); P, SPW
1. Arrival and Business Integration
2. Working in a company
3. Holding of the Intern journal
4. Choice of the theme of work in collaboration with the professional picture
framer and the academic framer
5. Elaboration of the canvas of research
6. Resources to exploit
7. Organization of work

 CPT 247 : Computer and Multimedia

 Computer and Multimedia : 3 credits (45 hours); L, T, P, SPW

Objective: At the end of the course, the student should be able to know related
computing concepts and have practical hands on using computers.
Content
1. Basic Definitions & Concepts
 Hardware: Computer Systems & Components
 Storage Devices, Number Systems
 Software: Operating Systems, Programming and Application Software
 Introduction to Programming, Databases and Information Systems
 Networks
 Data Communication
 The Internet, Browsers and Search Engines
 The Internet: Email, Collaborative Computing and Social Networking
 The Internet: E-Commerce
 IT Security and other issues
 Project Week
 Review Week
2. Introduction, historical background ;
3. Types of computers and application areas;
4. Impact of computers on society;
5. Current notions e.g., information society and globalisation;
6. Outline computer organisation (block structure of computers);
7. Explanatory definitions and examples of basic hardware, software and
networking;
8. Explanatory definitions and procedures in using Computer systems (e.g. E-
mail, WEB page access/download, file transfer).
9. Information Services ;
10. E-commerce, mention assorted internet relatedprotocols and standards
e.g. htP, fP, html.

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11. Office automation, introductory use of word processor, graphics and
spread sheet packages, database access;
12. Conceptual (abstract) view/layout of problem handled be given
packages, optional, packages, presentation graphics and graphing
packages

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Field : AGRICULTURAL AND FOOD
SCIENCES
Specialty :
FISHERIES MANAGEMENT

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 Field: AGRICULTURAL AND FOOD SCIENCES

Specialty: Fisheries Management

1. The objective of the training

Training students in Fisheries Management serves to enhance animal protein

sufficiency, provide varied of animal proteins and increase farmer incomes.

2. Skills sought after

 General Skills
- Master the basic computer tools
- To develop a professional attitude in the respect of ethics and deontology
- Work as a team in a training and a professional practice environment
- Understand the functioning of organizations
- Work in a multicultural environment
- Create and manage a business
- Use data collection and processing techniques
- Implement job search and securing actions
- Develop a learning autonomy in order to continuously pursue personal and
professional development throughout his career

 Specific Skills
- Examine economic potentials and constraints of the industry;
- Describe the basic anatomy and physiology of fin and shell fish ;
- Describe the physical, chemical and biological environment of water
bodies in general;
- Identify and describe aquatic flora and fauna species of economic interest;
- Describe fish nutrient requirements, and formulate balanced fish diets for
different ages and species of fish;
- Develop skills and techniques to multiply fish;
- Travel and work at sea and other aquatic bodies safely;
- Aquire training in fish production in a recognised institution;
- Describe and practice techniques of fish production in captive facilities;
- Describe and practice process of collecting data;
- Master principles of aquaculture with specific examples in inland and
marine environments;
- Develop skills in preventive and curative medicine;
- Identify, design and produce a number of equipment used in fishing and
aquaculture.

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3. Career opportunities
- Civil service (MINADER, MINEPIA, MINPMEESA, MINFOF,etc.)
- Non-Governmental Organizations (NGOs) and Programs
- Audit-consulting of farms and agropastoral enterprises
- Producer’s organisations agent
- Decentralized territorial communities
- National Ministries related to fish production and marketing;
- Fishing industries;
- Teaching in schools;
- Settle on his own.

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4. Organization of teachings

 FIRST SEMESTER

Field: Agricultural and Food Sciences Specialty: Fisheries Management

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
FIM111 Biochemistry/Microbiology 45 20 5 5 75 5
FIM112 Mathematics 35 15 5 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
Fish Anatomy and Physiology
FIM113 40 15 15 5 75 5
(Ichthyology)
FIM114 Fishery Industry 40 15 20 5 75 5
FIM115 Fish Nutrition and Technology I 35 15 5 5 60 4
FIM116 Fish habitat and gear 35 15 5 5 60 4
Transversal Courses 10% (1 UC) 3 credits 45 hours
FIM117 Bilingual Training 30 10 5 45 3
Total 260 105 55 35 450 30

 SECOND SEMESTER

Field: Agricultural and Food Sciences Specialty: Fisheries Management

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
FIM121 Physics 30 25 - 5 60 4
Elementary Seamanship, Safety and
FIM122 45 25 - 5 75 5
navigation
Professional courses 60% (4 UC) 18 credits 270 hours
FIM123 Fish Nutrition and Technology 2 30 20 5 5 60 4
FIM124 Fish Breeding/Nurseries 30 20 5 5 60 4
Ornamental fishery and Aquarium
FIM125 30 20 5 5 60 4
design
FIM126 Agrostology 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
FIM127 Civic and ethical education 30 10 - 5 45 3
Total 195 120 75 60 450 30

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  THIRD SEMESTER

Field: Agricultural and Food Sciences Specialty: Fisheries Management

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
FIM231 Statistics and probability 30 20 5 5 60 4
FIM232 Aquaculture In Cameroon 40 25 5 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
FIM233 Fish farming 30 20 5 5 60 4
Fisheries stock assessment and
FIM234 30 20 5 5 60 4
Rehabilitation
FIM235 Fish Processing Technology 30 10 15 5 60 4
FIM236 Fisheries Management - - 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
Information technology in fisheries
FIM237 30 10 - 5 45 3
management
Total 190 105 95 60 450 30

 FOURTH SEMESTER

Field: Agricultural and Food Sciences Specialty: Fisheries Management

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
FIM241 Chemistry 30 20 5 5 60 4
Rural sociology and outreach
FIM242 40 30 - 5 75 5
marketing techniques
Professional courses 60% (4 UC) 18 credits 270 hours
FIM243 Fish diseases and healthcare 30 20 5 5 60 4
Fisheries and aquaculture
FIM244 30 20 5 5 60 4
engineering
Markets and sectors of fisheries
FIM245 30 20 5 5 60 4
products
FIM246 Internship Project 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
FIM247 Initiation to the law 30 10 - 5 45 3
Total 190 120 80 60 450 30

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5. Courses content

 FIM 111 : Biochemistry/ Microbiology

 Biochemistry: 3 credits (45 hours); L, T, P, SPW

Objectives
Students should understand the structure, function, properties and metabolism of bio
molecules in plants and animals; the should understand the relevance of biochemistry
and its application in plants and animal production and technology
1. Introduction;
2. Structure of water;
3. AminoFundamentals of biochemistry in association with those of organic
chemistry carbohydrates.

 Microbiology: 2 credits (60 hours); L, T, P, SPW

Objectives : To permit the trainees to acquire the knowledge and master how to
determine pathological micro-organisms for plants and domestic animals.
1. Introduction and generalities
2. General bacteriology;
3. General virology;
4. General mycology;
5. General parasitology;
6. Host parasites relationships
7. General immunology.

 FIM 112 : Mathematics

 Mathematics: 4 credits (60 hours); L, T, P, SPW

Objective: At the end of this course, student will be able to apply mathematics
understanding to agricultural production and business decisions.

1. Importance of agricultural mathematics to students

2. Basic arithmetic
3. Use of measures on the farm
4. Weights and their use
5. Trigonometric calculations
6. Measurement conversions

 FIM 113 : Fish anatomy and physiology (ichthyology)

 Fish anatomy and physiology (Ichthyology) : 5 credits (75 hours); L, T, P, SPW

Objective: Describe the basic anatomy and physiology of fin and shell fish

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 1. Description of structure and function of both internal and external parts of
fin fish
2. Fish systematic paying emphasis on the use of keys to identify and classify
fish;
3. Use of meristic and morphometric characteristics;
4. Major fish groups.

 FIM 114 : Fishery industry

 Fishery industry: 5 credits (75 hours); L, T, P, SPW

Objective: Examine the economic potentials and constraints of the industry
1. Identification and classification of aquatic habitats;
2. Characteristic of freshwater habitats (physical, chemical and biological
characteristics);
3. Fish ponds, inland and marine waters;
4. Study of tropical freshwater/sea flora (Phytoplankton types, zooplankton;
5. Toxicology in fish production systems;
6. Fishing gear for various types of fishing.

 FIM 115 : Fish nutrition and technology I

 Fish nutrition and technology I: 4 credits (60 hours); L, T, P, SPW

Objective: Describe fish nutrient requirements, and formulate balanced fish diets for
different ages and species of fish:
1. Fish nutrient requirements and fish food;
2. Feed ingredients and their use;
3. Manual and computerized fish food formulation based on species and
age requirements;
4. Methods of feeding fish;
5. Feed standards and quality control/costs/ legal framework.

 FIM 116 : Fish habitat and gear

 Fish habitat and gear: 4 credits (60 hours); L, T, P, SPW

Objective: Describe the physical, chemical and biological environment of water

bodies in general and identify and describe aquatic flora and fauna species of
economic interest
1. Ecosystem concepts;
2. Ecological inventory techniques.

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 FIM 117: Bilingual Training

 English : 1.5 credits (22 hours 30mn)); L, T, SPW

1. Vocabulary
 Technical and usual vocabulary of the specialty
2. Grammar
3. Bilingual expression
 Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
4. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
5. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting
 French : 1.5 credits (22 hours 30mn)); L, T, SPW
1. Vocabulaire
 Vocabulaire du matériel de technologie agro-alimentaire
 Vocabulaire des produits agro-alimentaires
 Vocabulaire des activités agro-alimentaires
 Vocabulaire des actants
 Vocabulaire des affaires
2. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;
 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;
 De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.

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 3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;
 Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

 FIM 121 : Physics

 Physics: 4 credits (60 hours); L, T, P, SPW

Objectives: By the end of the course students should be able to: travel and work at
sea and other aquatic bodies safely
1. Describe the sea environment with emphasize to tides and waves;
2. Identify water vessels, their main parts and their respective horse power
ranges;
3. Coast lights, light vessels and coast guard regulations;
4. Visibility and appearance at sea;
5. Swimming and Principles for Man Overboard Rescue;
6. Rules of the road and when Sailboats Meet;
7. Basic sailing techniques and terminology

 FIM 122 : Elementary Seamanship, Safety and Navigation

 Elementary Seamanship, Safety and navigation: 5 credits (75 hours); L, T, P, SPW

Objective: By the end of the course students should be able to: travel and work at sea
and other aquatic bodies safely
1. Describe the sea environment with emphasize to tides and waves
2. Identify water vessels, their main parts and their respective horse power
ranges
3. Coast lights, vessels light and coast guard regulations
4. Visibility and appearance at sea
5. Swimming and Principles for Man Overboard Rescue
6. Rules of the road and when Sailboats Meet
7. Basic sailing techniques and terminology.

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 FIM123: Fish nutrition and Technology II

 Fish Nutrition and Technology II : 4 credits (60 hours); L, T, P, SPW

Objective : Describe fish nutrient requirements, and formulate balanced fish diets for
different ages and species of fish.
1. Fish nutrient requirements and fish food;
2. Feed ingredients and their use;
3. Manual and computerizes fish food formulation based on species and
age requirements;
4. Methods of feeding fish;
5. Feed standards and quality control/costs/ legal frame work.

 FIM 124 : Fish Breeding/Nurseries

 Fish Breeding/nurseries: 4 credits (60 hours); L, T, P, SPW

Objective: Develop skills and techniques to multiply fish
1. Analyze fish genetics and breeding methods for various types and groups of fish;
2. Breeding fish in-situ/ex-situ;
3. Fish nurseries;
4. Fingerling farming;
5. Costs/marketing.

 FIM 125 : Ornamental fishery and aquarium design

 Ornamental fishery and aquarium design: 5 credits (75 hours); L, T, P, SPW

Objective : By the end of the course students should be able to: Identify and locate
various ornamental aquarium fish species in Cameroon, know different types of
aquaria; identify the accessories and know how they operate; Identify locally
available materials for construction and their procurement; design, construct and
maintain aquaria.
1. Importance of ornamental fishes and aquaria;
2. Species of ornamental fishes;
3. Types of aquaria and aquarium design;
4. Materials for aquarium construction;
5. Aquarium accessories and Functions of various accessories;
6. Ornamental plants and their types;
7. Filtration systems -Types of filtration systems in aquarium;
8. Aeration systems in aquarium;
9. Lighting system in aquarium;
10. Water quality: -Physical and chemical parameters of water;
11. Aquarium upholstery and stand.

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 FIM 126 : Agrostology

 Agrostology : 5 credits (75 hours); L, T, P, SPW

Objective : By the end of the course students should be able to: work in a professional
private or State owned aquaculture and/ or fisheries production facility or research
institution.

1. Hands on training in an institution specialised crop production;

2. Appreciate some of the constraints of fish production on the field;
3. Visit to fish stations and to fisheries, aquaculture and oceanography
research centers;
4. Visit selected delegations and chiefs of centre of MINEPIA to collect fishing
and fish farming statistics;

 FIM 127 : Civic and Ethical Education / Initiation to the Law

 Civic and Ethical Education : 1 credit (15 hours); L, T, SPW

The Concepts
 The citizen;
 The Nation;
 The State;
 Public Property unto collective property;
 The freedoms;
 The public service;
 Problem of ethics;
 Ethics, Law and reason;
 Management and ethics of responsibility;
 Ethics and management.
 Ethics
 Civics
 Deontology
 Moral consciousness
 The universal declaration of Human Rights
 Good governance in public services
 Explain the importance of civics to the life of the nation
 Functions of the state and its citizens
 Deontology, Professional ethics and professionalism
 Relationship between morality, law and ethics
 Codes of ethics

 Introduction to law: 2 credits (30 hours); L, T, SPW

A. Land law
1. Private property

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 2. Recall of legislative acts in force
 Study of decree No. 76/165 of 23 April 1976 laying down conditions for
obtaining a land title;
 Study of ordinance No. 7V2 of 6 July 1974 laying down the domanial
regime;
 Study of ordinance No. 77/1 of 10 January 1977 amending ordinance
No. 1 of 5 July 1974.
3. The Land title
 Definition;
 Procedures for obtaining a land title;
 Transfer of real rights from the title.
Labour and business law

A. Labour law
1. Judicial organization and national political institutions;
2. History of trade unions;
3. Evolution of labour law;
4. Collective agreements;
5. Employment contract (form, suspension, termination)
6. Remuneration and social security contributions
7. Legislation – security
8. Hygiene and security standards;
9. Subcontracting;
10. Economic and judicial provisions;
11. Staff representative (staff delegate, trade union delegates);
12. Social security;
13. Retirement.
B. Business law
1. The key players of a commercial enterprise
 Access to the profession;
 Consequences of the quality of the trader.
2. The trader’s goods
 The business capital;
 The business lease;
 Transfer of the business;
 Pledging of a business.
3. Regulated commercial contracts
 Commercial sale;
 Intermediation contracts;
 General obligations incumbent upon intermediaries.
C. Maritime law
1. Concept of fishing zone
 Continental shelf;

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  Exclusive economic zone, etc…
2. Legal regime of a maritime and continental fishing zone
3. International fisheries organisation
4. Typology of international conflicts and mechanisms for peaceful conflict
resolution
5. Law of the sea and maritime pollution regulation
 Pollution by ships;
 Maritime accidents and environmental emergency;
 Liability for damages;
 Dangerous substances.
6. Conservation of marine resources
 General regime and regional organisations.
7. National regulation for the marine environment

 FIM 231 : Statistics and Probability

 Statistics and Probability : 4 credits (60 hours); L, T, P, SPW

Objectives: Students will learn relevant statistical tools and techniques to collect
analyse and present data. They should be gain knowledge on how to design,
exploratory and secondary research, data collection, measuring attitudes,
questionnaire design, sampling techniques and data analysis.

1. Introduction
2. Sources and methods of data collection
3. Methods for describing sets of data
4. Data analysis
5. Simple linear regression and correlation

 FIM 232 : Aquaculture in Cameroon

 Aquaculture in Cameroon : 5 credits (75 hours); L, T, P, SPW

Objectives : Master the principles of aquaculture with specific examples in inland and
marine environments.

1. Definition of aquaculture and related terms (pisciculture, mariculture)

2. Sources of water for aquaculture (quantity and quality of water);
3. Aquaculture fish species;
4. Aquaculture systems;
5. Examples of Inland aquaculture;
6. Examples of Mariculture;
7. Aquaculture site selection;
8. Pond preparation and management (liming and fertilization);

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 9. Testing water quality (transparency, dissolved oxygen, aeration, pH,
pollutants, weed control);
10. Routine activities (stocking, disease control).

 FIM233 : Fish farming

 Fish farming: 4 credits (60 hours); L, T, P, SPW

Objective : By the end of the course students should be able to: describe and practice
the techniques of fish production in captive facilities.

1. Making a fish farm project plan survey and site selection

2. Different types of fish culture techniques, monoculture, polyculture,
selected breeding;
3. Intensive and extensive culture, inland and brackish water in rice field, in
floating cages and rafts;
4. Practical handling, stocking and care of fish;
5. Marine fish management systems.

 FIM 234 : Fisheries stock assessment and rehabilitation

 Fisheries stock assessment and rehabilitation: 4 credits (60 hours); L, T, P, SPW

Objectives: By the end of the course students should be able to: describe and
practice the process of collecting data in order to enable fish stock exploration
assessments, accountability and sustainable management of natural aquatic
resources.
1. Definition of the term fish stock assessment and other related terms;
2. Productivity and fisheries;
3. Types of fish stock (coastal demersal fish stock, brackish water fish stock,
fresh water fish stock;
4. Importance of fish stock assessment;
5. Types of models / approach used in conducting fish stock assessment;
6. Types of survey in fish stock assessment;
7. Dissemination of stock assessment results;
8. Restocking and rehabilitation of stocks from aquaculture.

 FIM 235 : Fish processing technology

 Fish processing technology : 5 credits (75 hours); L, T, P, SPW

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 FIM 236 : Fisheries management

 Fisheries management: 5 credits (75 hours); L, T, P, SPW

Objective: Hands on training in fish production in a recognised institution

1. Hands on training in an institution specialised in crop production

2. Appreciate some of the constraints of fish production on the field
3. Visit to fish stations and to fisheries, aquaculture and oceanography
research centers
4. Visit to selected delegations and chiefs of centre of MINEPIA to collect
fishing and 5.fish farming statistics

 FIM 237 : Information technology in fisheries management

 Information technology in fisheries management : 3 Credits (45 hours): L, T,

SPW

A. Computer for Business

Objective: At the end of the course, the trainee should be able to:
- Know related computing concepts ;
- Have practical hands on using computers.

Course content
1. Introduction, historical background ;
2. Types of computers and application areas;
3. Impact of computers on society;
4. Current concepts e.g. information society and globalization;
5. Outline computer organization (block structure of computers);
6. Explanatory definitions and examples of basic hardware, software and
networking;
7. Explanatory definitions and procedures in using Computer systems (e.g. E-
mail, WEB page access/download, file transfer). Information Services; e-
commerce, mention assorted internet related protocols and standards
e.g. http, ftp, html.
8. Office automation, introductory use of word processor, graphics and
spread sheet packages, database access;
9. Conceptual (abstract) view/layout of problem handled be given
packages, optional, packages, presentation graphics and graphing
packages.
B. Information technology in fisheries management

Objective : Computerization in crop production processes

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 1. Software/hardware principles application in breeding;
2. Application in growth/irrigation;
3. Management use.

 FIM 241 : Fish Economics

 Fish Economics : 4 credits (60 hours); L, T, P, SPW

Objective : Examine current and potential income generating processes

1. Fishing enterprise in Cameroon;

2. Stakeholders;
3. Job creation channels;
4. Gender issues;
5. Foreign exchange losses/ gains.

 FIM 242 : Rural Sociology and Outreach of Marketing Techniques

 Rural sociology and outreach marketing techniques : 5 credits (75 hours);

L, TP, SPW

Objective : A t the end of this study, the student should be able to asses basic
sociological concepts and principles applied to rural community roles, status and
values: cultures, social organization and social problems in Cameroon.
1. Technique of rural animation;
2. Participation of the population;
3. Methodology of popularization;

 FIM 243 : Fish diseases and healthcare

 Fish diseases and healthcare: 4 credits (60 hours); L, T, P, SPW

Objective : Develop skills in preventive and curative medicine
1. Diseases of freshwater fish;
2. Diseases of marine fishes;
3. Pests of various fish;
4. Preventive measures;
5. Curative processes.

 FIM 244 : Fisheries and Aquaculture Engineering

 Fisheries and aquaculture engineering : 4 credits (60 hours); L, T, P, SPW

Objectives : By the end of the course students should be able to: identify, design and
produce a number of equipment used in fishing and aquaculture

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 1. Planning the construction of a fish farm;
2. Pond site assessment and pond construction;
3. Fish farm equipment (types, design and construction);
4. Fishing gears (types, design and construction).

 FIM 245 : Markets and sectors of fisheries products

 Markets and sectors of fisheries products: 4 credits (60 hours); L, T, P, SPW

Objective: A t the end of this study, the student should be able to asses overview
concepts of cost minimizing production, accounting practices.

1. Needs related to the demographic changes and economic

development;
2. Interest for t areas of production and use (national scale African and
global);
3. Food security;
4. Strategies of the actors (States, large firms, producers);
5. Possible uses (power/energy/industry);
6. Research and innovations;
7. Environmental issues;
8. Use of water;
9. Volatility and price formation;
10. Modes of production.

 FIM 246 : Internship Project

 Internship Project: 6 credits (90 hours); P, SPW

Objectives: By the end of the course students should be able to: work in a professional
private or state owned aquaculture and/ or fisheries production facility or research
institution.
1. Arrival and Business Integration
2. Working in a company
3. Holding of the Intern journal
4. Choice of the theme of work in collaboration with the professional picture
framer and the academic framer
5. Elaboration of the canvas of research
6. Resources to exploit
7. Organization of work
8. Drafting of the report
9. Presentation of the report before a jury

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 FIM 247 : Economics and management of agri-businesses

 Economics and management of agri-businesses: 3 credits (45 hours); L, T, SPW

1. Main administrative, trade union and professional institutions

2. Functioning of local governments and development agencies
3. Business activities in the economic and social context
4. Elements of commercial and social law
5. Organisation methods
6. Analysis of needs and determination of a strategy
7. Creativity techniques
8. Economic environment and growth
9. Functional organisation of the enterprise
10. Business Accounting
11. Accounting agreements
12. Treasury operations
13. Management of human resources
14. Procurement, credit and third party management
15. Corporate communication
16. Administrative procedures
17. Elements of corporate taxation
18. Financial analysis and investments
19. Budget management

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Field : AGRICULTURAL AND FOOD
SCIENCES
Specialty :
AGROPASTORAL ADVICE

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 Field: AGRICULTURAL AND FOOD SCIENCES

Specialty: Agropastoral Advice

1. The objective of the training

This specialty trains Agropastoral Advisers (APA) whose main mission is to backstop the
recent government policies to favour on one hand (i) The development of second
generation agriculture, (ii) the emergence of agropastoral farms of large and medium
importance, (iii) the settlement of youths in the agropastoral sector, (iv) the
development of different forms of farmers’ organisations; notably cooperatives using
the uniform OHADA Act, and on the other hand the passage from the logic of
extension to that of advising, from the logic of supervising to that of backstopping.

The agropastoral adviser is thus required to provide technical and economic advice to
territories and to individual or group organisations which he backstops in the strategic
analysis, the identification, the elaboration and implementation of their projects.

2. Skills sought after

 General skills
- Master the basic computer tools
- To develop a professional attitude in the respect of ethics and deontology
- Work as a team in a training and a professional practice environment
- Understand the functioning of organizations
- Work in a multicultural environment
- Create and manage a business
- Use data collection and processing techniques
- Implement job search and securing actions
- Develop a learning autonomy in order to continuously pursue personal and
professional development throughout his career

 Specific skills
- Accompany the agropastoral producer to improve on the quality of his
products
- Diagnose territories, agrarian systems and farmers organisations
- Inform, create awareness and mobilize actors in a territory
- Network actors
- Accompany project holders individually or collectively
- Provide technical and organizational advice to local development actors
and rural organizations

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 - Provide technical expertise in one of the following fields: Crop Production,
Animal Production, Fisheries Production, and Fishing.
- Take into account the political and socio-economic context of the country
in his activity
- Mobilize in an advisory situation the knowledge and the techniques related
to crop and animal production
- Put in place actions of animation, communication and administrative
management.
- Provide support in the management and organization of agropastoral
enterprises and farmers’ organizations.
- Provide technico-economic advice in the running of production units

3. Career opportunities

- Civil service (MINADER, MINEPIA, MINPMEESA, MINFOF, etc.)

- Non-Governmental Organizations (NGOs) and Programs
- Audit-consulting of farms and agropastoral enterprises
- Producer’s organisations agent
- Decentralized territorial communities

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4. Organization of teachings

 FIRST SEMESTER

Field: Agricultural and Food Sciences Specialty: Agropastoral Advice

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
AGA111 Physics / Chemistry 45 15 10 5 75 5
AGA112 Mathematics 30 20 5 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
AGA113 General economics 45 15 10 5 75 5
AGA114 Basic knowledge in animal sciences 45 15 10 5 75 5
AGA115 Basic knowledge in crop sciences 45 15 10 5 75 5
Techniques of administrative
AGA116 30 10 0 5 45 3
management
Transversal Courses 10% (1 UC) 3 credits 45 hours
AGA117 Bilingual Training 30 10 0 5 45 3
Total 154 94 111 91 450 30

 SECOND SEMESTER

Field: Agricultural and Food Sciences Specialty: Agropastoral Advice

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
AGA121 Statistics 30 25 5 60 4
AGA 122 Methods of Survey and data analysis 45 15 10 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
Agropastoral dynamics and
AGA123 45 15 10 5 75 5
participatory diagnosis 1
Management of Agropastoral
AGA124 30 20 5 5 60 4
Enterprises
Legal and regulatory support to
AGA125 agropastoral enterprises and rural 20 15 5 5 45 3
organisations
AGA126 Internship 1 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
Civic & Ethical Education/ Initiation to
AGA127 30 10 5 45 3
the Law
Total 92 68 100 190 450 30

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  THIRD SEMESTER

Field: Agricultural and Food Sciences Specialty: Agropastoral Advice

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
Communication and animation
AGA231 15 15 30 15 75 5
techniques
Community Development and Rural
AGA232 35 15 5 5 60 4
Organization
Professional courses 60% (4 UC) 18 credits 270 hours
Crop production, processing and
AGA233 30 15 15 5 60 4
commercialisation techniques
Animal production, processing and
AGA234 30 15 15 5 60 4
commercialisation techniques
Agropastoral and rural development
AGA235 45 15 10 5 75 5
policies in Cameroon
AGA236 Agropastoral conflicts Management 45 15 10 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
AGA237 Computer for Business 30 10 5 45 3
Total 115 70 100 165 450 30

 FOURTH SEMESTER

Field: Agricultural and Food Sciences Specialty: Agropastoral Advice

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
AGA241 Rural sociology 35 15 5 5 60 4
AGA242 Carry out agropastoralprojets 45 15 10 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
Agropastoral dynamics and
AGA243 35 15 5 5 60 4
participatory diagnosis 2
Halieutic and Fisheries productions,
AGA244 processing and commercialisation 35 15 5 5 60 4
Techniques
Agropastoral and rural development
AGA245 35 15 5 5 60 4
strategies in Cameroon
AGA246 Internship 2 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
AGA247 Initiation to job search and securing 30 10 5 45 3
Total 115 60 125 150 450 30

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5. Courses content

 AGA 111: PHYSICS/ CHEMISTRY

 Physics: 2 credits (30 hours); L, T, P, SPW

Objective: To provide the trainees with basic principles of practical physics applicable
in agricultural activities in particular and rural development in general.

Course content

1. Introduction
2. Mechanics and statics
3. The matter and its three states
4. Rural electricity

 Chemistry: 2 credits (30 hours); L, T, P, SPW

Objective: To introduce students to basic concepts, principles and properties involving
the atom, the Periodic Table; the solid, liquid and gaseous states; acids and bases;
chemical bonding and chemical changes that accompany chemical reactions.

Course content

The Atom; properties of the electron; the Bohr atom; energy levels in atoms; atomic
orbitals; atomic structures and periodicity; bonding in molecules; molecular orbitals;
hybridisation; shapes of molecules; chemical equation; the gas laws; explaining the
gas laws; the structure of solids; acids; salts and bases; carbon and its compounds;
chlorine and its compounds; compounds of nitrogen; sulphur; types of solids; liquid
state; changes of state; properties of solutions; solubility; acids and bases; chemical
equilibrium; equilibrium calculations.

 AGA 112 : Mathematics

 Mathematics: 3 credits (45 hours); L, T, P, SPW

Objective: At the end of this course, student will be able to apply mathematics
understanding to agricultural production and business decisions.
Course content
1. Importance of agricultural mathematics to students
2. Basic arithmetic
 Decimals
 Fraction
 Percentage
 Negative numbers
3. Use of measures on the farm
 Linear measures
 Square measure (area)

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  Cubic measure (volume)
 Square roots
4. Weights and their use
5. Trigonometric calculations
6. Measurement conversions

 AGA 113 : GENERAL ECONOMICS

 General Economics: 5 credits (75 hours); L, T, P, SPW

Objective: To situate oneself within the mechanisms governing the economy and the
development of rural areasand analyse a socioeconomic situation of a territory or
sector

Coursecontent:

1. Concept of development and rural development

2. Peculiarities of development in Africa and Cameroon, majors
challenges of Cameroonian agriculture (crops, livestock and fisheries)
 Economic agents, economic channels, institutional sectors of the
economy
 Economic aggregates : GDP, GNP and national income
 Factors of production
 Markets and their regulation, marketing mechanisms, functions of the
State and communities
3. Peculiarities of tropical rural economy
4. Public policies and regulatory framework for agropastoral and rural
development
5. Concept of sustainable development (economic, social and
environmental)
6. Ranking of actors and their functions, modes of sectorial organisations
7. Measure the impacts of development programs

 AGA 114 : Basic Knowledge in Animal Sciences

 Basic Knowledge in Animal Sciences : 5 credits (75 hours); L, T, P, SPW

Objective: Mobilize basic knowledge in zootechnics in the perspective of advising

Course content :

1. Animal description
2. Families of animals reared, concept of genus, species and breeds
3. Concept of growth and development
4. Nutrition, digestion and feeding of animals
5. Reproduction, lactation and rearing of young animals

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 6. Basic principles of selection and crossing of animals
7. Disease vectors, pathogenic agents and defensive mechanisms
8. Rules of hygiene and prophylaxis
9. Pasture management
10. Herd management

 AGA 115: BASIC KNOWLEDGE IN CROP SCIENCES

 Basic Knowledge in Crop Sciences: 5 credits (75 hours); L, T, P, SPW

Objective: Mobilize basic knowledge in agronomy in the perspective of advising

Course content:

1. Plant description
2. Plant multiplication
3. Plant families, concept of genus and species
4. Soil structure and texture
5. Soil maintenance (amendment, hydraulic and soil development)
6. Climatic factors that influence crop production and their measurements
7. Crop protection: principles and methods
8. Seeds and seeding
9. Analysis of the different operations of the technical itineraries (types,
advantages, disadvantages)
10. Fertility/reasoning of organic and mineral fertilization, fallowing and
rotations
11. Farm machineries: characteristics, choice and use

 AGA 116 : TECHNIQUES OF ADMINISTRATIVE MANAGEMENT

 Techniques of Administrative Management: 3 credits (45 hours); L, T, P, SPW

Objective: To plan activities and write administrative documents.

Course content:

1. Principles and methods of work organisation and distribution

2. Nature, characteristics and use of administrative documents: reports,
feedback, minutes, administrative correspondences, briefing note,
activities report
3. Rules of administrative correspondences
4. Techniques and tools of documents filing and archiving
5. Rules of writing

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 AGA 117 : Bilingual Training

 English : 1.5 credits (22 hours 30mn)); L, T, SPW

1. Vocabulary
 Technical and usual vocabulary of the specialty
2. Grammar
3. Bilingual expression
 Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
4. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
5. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting
 French : 1.5 credits (22 hours 30mn)); L, T, SPW
1. Vocabulaire
 Vocabulaire du matériel de technologie agro-alimentaire
 Vocabulaire des produits agro-alimentaires
 Vocabulaire des activités agro-alimentaires
 Vocabulaire des actants
 Vocabulaire des affaires
2. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;
 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;
 De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.
3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;

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  Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

 AGA 121 : Statistics

 Statistics : 4 credits (60 hours); L, T, P, SPW

Objective:
Trainees will learn relevant statistical tools and techniques to collect, analyse and
present data, gain knowledge on how to design, exploratory and secondary research,
data collection, measuring attitudes, questionnaire design, sampling techniques and
data analysis

Course content

1. Introduction
2. Sources and methods of data collection
3. Methods for describing sets of data
4. Data analysis
5. Simple linear regression and correlation
6. The normal distribution

 AGA 122 : Methods of survey and data analysis

 Methods of Survey and Data Analysis: 5 credits (75 hours) ; L, T, P, SPW

Objective: Mobilize knowledge and the techniques on data collection and processing
and to analyse qualitative data

Course content:
1. ICT : using of office software and analysis (Word, Excel, SPSS et Powerpoint,
Microsoft project), search engines on the internet, management of
electronic mails

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 2. Sources of information mobilised in the context of agropastoral adviser ‘s
profession: human , geographical, economical and socio-professional
environment, etc
3. Research methodology
4. Qualitative survey methods and choice criteria with respect to objectives:
sampling, development of questionnaires (open ended questions, closed
ended questions); preparation and carrying out semi structured interviews,
stories..., sorting and treatment of data collected

 AGA 123 : Agropastoral dynamics and participatory diagnosis

 Agropastoral Dynamics and Participatory Diagnosis: 5 credits (75 hours) ; L, T, P,

SPW

Objective: Put in place the methods and tool for territorial; diagnosisIdentify and
understand the agrarian dynamics and their ongoing differentiation

Course content:
1. Participatory diagnosis of a territory :
 Different types of diagnosis and their purposes
 Methodology
 Tools
2. Agrarian diagnosis :
 Definition of concepts, stages and evolution
 Study of the environment and the agro-ecological zoning
 Study of the historical evolution of the modes of exploitation of the
environment and the relation between production and the changes
under way
 Realisation of a dynamic typology of the agropastoral enterprises

 AGA 124: Management of agropastoral enterprises

 Management of Agropastoral Enterprises : 4 credits (60 hours) ; L, T, P, SPW

Objective: At the end of this course, trainees should be able to carry out farm
activities, choose better alternatives and conceive long or short-term production
planning.
Course content
1. Scope and nature of Farm Management
2. Decision making
3. Farm business organizations
4. Management tools and farm planning
5. Farm accounting systems
6. Farm evaluation
7. Farm accounting statement

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 AGA 125: Legal and regulatory support to agropastoral enterprises and
rural organisations

 Legal and Regulatory support to agropastoral enterprises and rural

organisations : 3 credits (45 hours) ; L, T, P, SPW

Objective: Provide legal and regulatory support to agropastoral enterprises and rural
organisations
Course content :
1. Different types of agropastoral enterprises and groups of agropastoral
enterprises, and their modes of organisation
2. Legal and regulatory status of agropastoral enterprises and rural
organisations (the concept of legalisation)

 AGA 126 : Internship 1

 Internship 1 : 6 credits (90 hours) ; P, SPW

Objective: The objective is to enable the trainee understand and be used to the rural
environment in which he might work upon the completion of his training.

Course content

During the month of august, each trainee will carry out the study of one village of his
choice and will produce at the end, a report including the following topics:

1. The history of the village

2. The physical features of the village (village landscape, pedology, climate,
etc.)
3. Village agriculture and economy
4. Diagnosis of village problems and proposal of solutions

 AGA 127 : Civic and Ethical Education

 Civic and Ethical Education : 3 credits (45 hours) ; L, T,SPW

The concepts
 The citizen;
 The Nation;
 The State;
 Public Property unto collective property;
 The freedoms;
 The public service;

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  Problem of ethics;
 Ethics, Law and reason;
 Management and ethics of responsibility;
 Ethics and management.
 Ethics
 Civics
 Deontology
 Moral consciousness
 The universal declaration of Human Rights
 Good governance in public services
 Explain the importance of civics to the life of the nation
 Functions of the state and its citizens
 Deontology, Professional ethics and professionalism
 Relationship between morality, law and ethics
 Codes of ethics

 AGA 231 : Communication and Animation Techniques

 Communication and Animation Techniques : 5 credits (75 hours) ; L, T, P ,SPW

Objective: Use communication methods and techniques adapted to each situation;

use animation techniques and methods adapted to each situation

Course content:

1. Techniques of communication : advantages and disadvantages, criteria

of utilisation
2. Means of communication and messaging: nature (visual, oral, written) and
choice with respect to envisaged usage
3. Production of messages on different tools (computer, papers)
4. Techniques of animation : characteristics, advantages and disadvantages
5. Animation tools
6. Types of meetings : information, training, negotiation, regulation, decision
making
7. Functions, attitudes and tools of the animator, management of problems
8. Organisation and running: preparation, animation, closing, others...

 AGA 232 : Community development and rural organization

 Community Development and Rural organization: 4 credits (60 hours) ; L, T, P,

SPW

Objective: Identify with actors local development initiatives; reason with actors the
elaboration and implementation of local and community development plans

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Course content:
1. Interviews comprehension
2. Collection of preoccupations
3. Concept of need and demand
4. Contributions on preoccupations, problem situations
5. Social position and point of view
6. Identification of problem and transformation into solvable problem
7. Steps of elaboration of a development plan
8. Problem prioritization
9. Coactive research of solutions
10. Taking into account financial aspects
11. Steps of implementation of a development plan
12. Actors involved and their functions
13. Planning and follow up tools, Indicators of follow up
14. Evaluation tools, evaluation indicators
15. Management organs:
 Functions of actors;
 Functioning mechanisms of the organs

 AGA 233 : Crop production, Processing and Commercialisation Techniques

 Crop Production, Processing and Commercialisation Techniques:4 credits (60

hours) ; L, T, P ,SPW

Objective:

- Analyse the pertinence of the technical itinerary of crop production taking into
account the feasibility of the changes in the practices
- Reflect on the adaptations of a crop production system or a crop production
workshop
- Realize crop production technical operations

Course content:

1. Productions systems : main types, characteristics, impact of the different

systems on the environment
2. Reflecting on the crop production system at the level of agropastoral
enterprise with respect to its objectives and characteristics (agro-climatic
protection, factors of production, environmental sensitivity, availability of
labour, market opportunities, SWOT analysis)
3. Criteria of characterisation of a system: survival threshold, work calendar,
cash flow, opportunity cost...
4. Reflecting on the surface areas cultivated, work and agricultural calendar

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 5. Presentation and justification of the different elements of the technical
itinerary: site selection, land preparation, planting/sowing, maintenance,
harvesting, processing, conditioning, commercialisation
6. Presentation and justification of the different elements of the technical
operations: site selection, treatment and valorisation of effluents,
processing and conservation of products, commercialisation
7. Construction of an argument based on a participatory diagnosis of the
advantages and disadvantages of different practices: conditions of
implementation, regulation
8. Use of material
9. Realisation of work on the cultivated areas
10. Characteristics of the main crop production infrastructures and
installations, land and hydraulics development
11. Reasoning on the set up and development of infrastructures, buildings and
installations: technical comparison and cost, constraints of usage
12. Construction of an Argument
13. Characteristics of the main infrastructures and installations in animal
production and hydraulic land development
14. Characteristics of livestock infrastructures, buildings, equipment and
installations
15. Reasoning the putting in place and the development of infrastructures,
buildings and installations: technical comparisons and costs, utilisation
constraints
16. Construction of an Argument

 AGA234 : Animal Production, Processing and Commercialisation

Techniques

 Animal Production, Processing and Commercialisation Techniques: 4 credits (60

hours) ; L, T, P ,SPW

Objective:
- Reflect on the adaptations of a livestock rearing system or animal production
workshop
- Analyse the pertinence of the technical itinerary of animal production taking
into account the feasibility of the changes in the practices
- Realize animal production technical operations

Course content:
1. Livestock rearing systems : main types, characteristics, impact of various
system on the environment
2. Reflecting on the livestock rearing system at the level of a agropastoral
enterprise with respect to its objectives and characteristics

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 3. Management of livestock rearing systems: survival threshold, work
calendar, calendar of supplies, cash flow, and opportunity cost...
4. Reasoning of livestock rearing activities
5. Presentation and justification of the different elements of the technical
itinerary: site selection, buildings, installation of animals, feeding of animals,
hygiene, treatment and valorisation of wastes, processing and
conservation of products, commercialisation
6. Construction of an argument based on a participatory diagnosis of the
advantages and disadvantages of different practices: conditions of
implementation, regulation
7. Use of material
8. Realisation of the main manipulations, restraint and interventions on
livestock
9. Characteristics of infrastructures, buildings, equipments and installations
used in animal rearing
10. Reasoning on the set up of infrastructures, buildings and installations
11. Reasoning on the set up and development of infrastructures, buildings and
installations: technical comparison and cost, constraints of usage
12. Construction of an argument

 AGA 235 : Agropastoral and Rural development policies in Cameroon

 Agropastoral and Rural development policies in Cameroon:5 credits (75

hours) ; L, T, P ,SPW

Objective: To situate oneself on the law governing agropastoral activities,

Interpretetexts (laws)
Course content:

1. Different levels of legislative and regulatory texts

2. Sources and procedures of application (who writes the texts, how)
3. Inventory of main laws and political strategies on the rural sector
4. Main texts of application
5. Techniques of researching laws applicable to a giving domain
6. Language level
7. Structure of different types of laws

 AGA 236 : Agropastoral Conflicts Management

 Agropastoral Conflicts Management : 5 credits (75 hours) ; L, T, P ,SPW

Objective: Identify the main causes of agropastoral conflicts; to contribute to the

resolutions on land tenure related problems; Use conflictsresolution techniques

Course content:
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 1. Main causes of agropastoral conflicts
 Delimitation of production zones (crops/ livestock)
 Transhumance
 Animals displacement paths
 Extensive/intensive livestock rearing systems
2. Main land actors and their functions
3. Laws and modalities governing access to land
4. Mode of enforcement
5. Legal procedures for land access
6. Land status and securing
7. Conflicts resolution techniques : conflict resolution procedures, the actors
involved in conflicts management

 AGA 237 : Computer Business

 Computer for Business:3 credits (45 hours) ; L, T ,SPW

Objective: At the end of the course, the trainee should be able to:
- Know related computing concepts ;
- Have practical hands on using computers.

Course content

1. Introduction, historical background ;

2. Types of computers and application areas;
3. Impact of computers on society;
4. Current concepts e.g. information society and globalization;
5. Outline computer organization (block structure of computers);
6. Explanatory definitions and examples of basic hardware, software and
networking;
7. Explanatory definitions and procedures in using Computer systems (e.g. E-
mail, WEB page access/download, file transfer).
8. Information Services;
9. E-commerce, mention assorted internet related protocols and standards
e.g. http, ftp, html.
10. Office automation, introductory use of word processor, graphics and
spread sheet packages, database access;
11. Conceptual (abstract) view/layout of problem handled be given
packages, optional, packages, presentation graphics and graphing
packages;

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 AGA 241 : Rural Sociology

 Rural Sociology : 4 credits (60 hours) ; L, T, P, SPW

Objective: Identify the historical, geographical and social determinants of the country;
use sociological knowledge of a rural community in view of better integration.

Course content:
1. Main thougths in sociology
2. Historical, geographical and social points of reference of Cameroon
3. Norms and customs in rural area
4. Socialisation process
5. Development in rural area

 AGA 242 : Carry out agropastoral projets

 Carry out agropastoral projets : 5 credits (75 hours) ; L, T , P,SPW

Objective: Create conditions for project emergence;Lead a project approach (from

identification to evaluation)

Course content:
1. Maïeutic function : from the idea to the project
2. Concept of backstopping
3. Definition and role of a backstopper
4. project concept, logical process of a project, and the project cycle
5. types of projects with respect to their objectives
6. methodological approach of project elaboration (the logical framework)
7. planning tools
8. economic management and financial forecasting tools of a project
9. methods for project implementation and follow up
10. project evaluation tools

 AGA243: Agropastoral Dynamics and Participatory Diagnosis

 Agropastoral Dynamics and Participatory diagnosis : 4 credits (60hours) ; L, T ,

P,SPW

Objective: Characterize the functioning of agricultural and/or halieutic production

systems

Course content:
1. Analysis of production system
2. Definition of concept, stages and evolution
3. Identification of system , characterisation and comparison of crop and
livestock systems (GVA, land and labour productivity )

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 4. Analysis of the system of production as a combination of crop and
livestock activities (labour calendar, cash flow)
5. Analysis of non agricultural activities
6. Economic evaluation of the systems and their sustainability (agricultural
revenue, survival threshold, social reproduction threshold
7. Prospective analysis and comparison of results

 AGA 244 : Halieutic and Fisheries Productions, Processing and

Commercialisation Techniques

 Halieutic and Fisheries Productions, Processing and Commercialisation

Techniques: 4 credits (60hours) ; L, T , P,SPW

Objective:

- Reflect on the implementation of infrastructures, equipment and aquacultural

installations
- Elaborate production technicalitinerary:reason a system or halieutic production
workshop
- Argue the need for a change in practices

Course content:

1. Characteristics of different aquaculturalinfrastructures

2. Site selection
3. Topography tools
4. Reasoning on the development of fish ponds and facilities (stocking,
reproduction ponds)
5. Choice and use of equipments, materials and installations
6. Maintenance of ponds and surroundings
7. Different aquacultural practices : advantages and disadvantages,
conditions of implementation, influence of external factors
8. Presentation and justification of different steps of the technical itinerary:
 Stocking of ponds with fingerlings
 Monitoring of the environment and animals
 Feeding
 Carrying out reproduction
 Animal care
 Sorting, duplication, calibrating
 Harvesting and conditioning
 Storage
9. Characteristics of different aquacultural systems
10. Management of aquacultural system: survival threshold, work calendar,
calendar supplies, cash flow, opportunity cost

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 11. Different processing and conservation practices : advantages and
disadvantages, implementation conditions, regulation
12. Presentation and justification of different steps of the processing technical
itinerary (depending on finished product)
13. Modes of commercialisation, marketing techniques, identification of
market opportunities
14. Use of material
15. Carry out maintenance and development works
16. Carry out the main manipulations and interventions on halieutic
production
17. Carry out processing works
18. Participatorydiagnosis of aquacultural production
19. Justification on the remedies or proposed solutions : measures of
substitution, new practices, recommendations

 AGA 245 : Agropastoral and Rural Development Strategies in Cameroon

 Agropastoral and Rural Development Strategies in Cameroon: 4 credits (60hours)

; L, T , P, SPW

Objective: To contribute to the implementation of action plans

Course content :
1. Different phases of an action plan : genesis, elaboration, implementation,
evaluation, planning
2. Main public policies in the field of agropastoral and rural development:
education of the populations and professionals on sustainable
development

 AGA 246 : Internship 2

 Internship 2 : 6 credits (90hours) ; P, SPW

Objective: The internship 2 is a one to two month internship in an organisation or in a

community. At the end of this period, the trainee should be able to analyse the
functioning of the community/organisation, come out with a problem faced by the
enterprise and propose possible solutions to the problem.

Course content
1. Presentation of the community/organization
2. History of the community/organization
3. Administrative and technical organisation of the community/organization
4. Activities of the organization or group
5. Socio-economic analysis of the organization or group
6. Problems and solutions proposed
7. Individual and collective conflicts management
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 AGA 247 : Initiation to job search and securing

 Initiation to job search and securing : 3 credits (45hours) ; L, T, SPW

Objective:
- Identify the structures in charge of managing employment
- Write the essential elements of employment application file
- To prepare for a job interview
- Secure one’s job

Course content:
1. Employment managements structures and their functions (NEF, labour
inspection, professional organizations, placement enterprises)
2. Job application
3. Curriculum vitae
4. Motivation letter
5. Recommendation letter
6. Types of job interviews:
 Oral interviews
 Writing test
 Studies of files
7. Behaviors and attitudes to adopt
8. Basic principles of labour law and the main provisions concerning working
conditions
9. Social protection conditions
10. Labour contract
11. Obligations of the employer and the employee
12. Individual and collective conflicts management
Necessary didactic equipment
Board, chalk, bold marker, video projector, laptop, text books for guidance, farm for
demonstration, computer for demonstration, Internet browsing …

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 Field : AGRICULTURAL AND FOOD
SCIENCES
Specialty :
AGROPASTORAL ENTREPRENEURSHIP

Page 142 of 461

 Field: AGRICULTURAL AND FOOD SCIENCES

Specialty: Agropastoral Entrepreneurship (AGE)

1. The objective of the training

This specialty trains Agropastoral Entrepreneurs whose mains missions are: personnel
management and work organisation, conduct of sustainable crop and livestock
production systems and enterprise management.

2. Skills sought after

 General skills
- Work as a team in a training and in a professional practice environment
- Understand the functioning of organizations
- Work in a multicultural environment
- Create and manage a business
- Use data collection and processing techniques
- Implement job search and securing actions
- Develop a learning autonomy in order to continuously pursue personal and
professional development throughout his career
- Use in professional setting knowledge and techniques related to
communication and treatment of information
 Specific skills
- Locate an operating system in its natural environment
- Develop the exploitation strategy in a perspective of sustainability
- Run a production system in a perspective of sustainability
- Realize the technico-economic and financial management of an
agropastoral enterprise
- Manage the work on an agropastoral enterprise in compliance with the
regulations
- Reasoning the marketing of agropastoral enterprise products in order to
maximize income
- Ensure the conservation and conditioning of harvested products in order to
limit losses
- Ensure the processing of the products of an agropastoral enterprise
- Support the creation and management initiatives of agropastoral
enterprises
- Mobilize basic knowledge in agronomy and zootechnic
- Locate a agropastoral enterprise within its social and economic
environment

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3. Career opportunities

- Promoter / owner of a family farm enterprise

- Manager/employee of agropastoral SMEs
- Non-Governmental Organizations (NGOs) and Programs
- Audit-consulting of agropastoral enterprises
- Civil service (MINADER, MINEPIA, MINPMEESA, MINFOF, etc.)

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4. Organization of teachings

 FIRST SEMESTER

Field: Agricultural and Food Sciences Specialty: Agropastoral Entrepreneurship

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
AGE111 Physics / Chemistry 45 15 10 5 75 5
AGE112 Mathematics 30 15 10 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
Elements of the functioning of living
AGE113 45 15 10 5 75 5
organisms and human health
AGE114 Agronomic sciences and techniques 45 15 10 5 75 5
Zootechnical sciences and
AGE115 45 15 10 5 75 5
techniques
Halieutic and fisheries production,
AGE116 processing and commercialisation 20 10 10 5 45 3
techniques
Transversal Courses 10% (1 UC) 3 credits 45 hours
AGE117 Bilingual Training 30 10 5 45 3
Total 260 95 60 35 450 30

 SECOND SEMESTER

Field: Agricultural and Food Sciences Specialty: Agropastoral Entrepreneurship

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
Socioeconomic and regulatory
AGE121 environment of an agropastoral 35 15 5 5 60 4
enterprise
Communication, data treatment and
AGE122 45 20 5 5 75 5
analysis
Professional courses 60% (4 UC) 18 credits 270 hours
AGE123 Run a livestock production system 35 15 5 5 60 4
AGE124 Run a crop production system 35 15 5 5 60 4
Agropastoral Activities and Environmental
AGE125 35 15 5 5 60 4
Issues
AGE126 Internship 1 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
AGE127 Civic& Ethical Education 30 10 - 5 45 3
Total 215 90 85 60 450 30

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  THIRD SEMESTER

Field: Agricultural and Food Sciences Specialty: Agropastoral Entrepreneurship

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
Agricultural mechanization and agro-
AGE231 45 15 10 5 75 5
equipment 1
AGE232 Business Law 30 20 5 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
Agricultural mechanization and agro-
AGE233 30 20 5 5 60 4
equipment 2
Commercialisation of agropastoral
AGE234 45 15 10 5 75 5
products
AGE235 Piloting an agropastoral enterprise 1 30 20 5 5 60 4
AGE236 Land acquisition 45 15 10 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
AGE237 Computer for Business 30 10 - 5 45 3
Total 255 115 45 35 450 30

 FOURTH SEMESTER

Field: Agricultural and Food Sciences Specialty: Agropastoral Entrepreneurship

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
Standard Principles and Quality
AGE241 30 20 5 5 60 4
Control
AGE242 Human resource management 25 10 20 20 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
Economic and Financial
AGE243 management of an agropastoral 30 20 5 5 60 4
enterprise
AGE244 Food Processing & Preservation 30 20 5 5 60 4
AGE245 Piloting an agropastoral enterprise 2 30 20 5 5 60 4
AGE246 Internship 2 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
AGE247 Initiation to job search and securing 30 10 5 45 3
Total 175 100 100 75 450 30

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5. Courses content

 AGE 111: PHYSICS/ CHEMISTRY

 Physics: 3 credits (45 hours); L, T, P, SPW

Objective: To provide the trainees with basic principles of practical physics applicable
in agricultural activities in particular and rural development in general.

Course content

1. Introduction
2. Mechanics and statics
3. The matter and its three states
4. Rural electricity

 Chemistry : 2 credits (30 hours); L, T, P, SPW

Objective: To introduce students to basic concepts, principles and properties involving

the atom, the Periodic Table; the solid, liquid and gaseous states; acids and bases;
chemical bonding and chemical changes that accompany chemical reactions.

Course content

The Atom; properties of the electron; the Bohr atom; energy levels in atoms; atomic
orbitals; atomic structures and periodicity; bonding in molecules; molecular orbitals;
hybridisation; shapes of molecules; chemical equation; the gas laws; explaining the
gas laws; the structure of solids; acids; salts and bases; carbon and its compounds;
chlorine and its compounds; compounds of nitrogen; sulphur; types of solids; liquid
state; changes of state; properties of solutions; solubility; acids and bases; chemical
equilibrium; equilibrium calculations.

 AGE 112 : Mathematics

 Mathematics: 4 credits (60 hours); L, T, P, SPW

Objective: At the end of this course, student will be able to apply mathematics
understanding to agricultural production and business decisions.
Course content
1. Importance of agricultural mathematics to students
2. Basic arithmetic
 Decimals
 Fraction
 Percentage
 Negative numbers
3. Use of measures on the farm
 Linear measures

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  Square measure (area)
 Cubic measure (volume)
 Square roots
4. Weights and their use
5. Trigonometric calculations
6. Measurement conversions

 AGE 113 : Elements of the functioning of living organisms and human

health

 Elements of the Functioning of Living Organisms and Human Health: 5 credits (75
hours); L, T, P, SPW

Objective: Mobilize knowledge useful in the understanding of biochemical reactions

and exchanges between living organisms and their environment

Course content:
1. Composition of living matter, metabolism
2. Exchanges between living organism and their environment
3. Hygiene Rules and practices
4. Rules and practices of human nutrition

 AGE 114 : Agronomic Sciences and Techniques

 Agronomic Sciences and Techniques: 5 credits (75 hours); L, T, P, SPW

Objective: Characterize soil and climatic factors and their influence on agropastoral
production
- Use knowledge in plants genetics, morphology and physiology necessary for
improving production
- Explain the concept of cropping systems
Course content:
1. Structure, texture, chemical and biological composition, fertility, factors of
soil formation, types of soil
2. Techniques to improve and restore soil fertility (development,
amendment)
3. Rain fall, temperature, humidity, sunshine, wind
4. Instruments for measuring climatic factors
5. Agro-ecological zones of Cameroon
6. Techniques of mitigating the effect of climate (irrigation, shelters,
windbreaks)
7. Concept of soil and climatic potential of a piece of land
8. Morphology, nutrition, reproduction
9. Plant section and multiplication techniques
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 10. Growth and development of cultivated species- concept of plant and
crop cycle (annual and perennial plants)
11. Principles and methods of plants selection
12. Main pests and diseases
13. Different systems of crop production in Cameroon (like agro-forestry)
14. Concept of agro-system
15. Concept of plant population
16. Fallow and crop rotations
17. Concept of cropping itineraries
18. Types of fertilization (chemical, organic, amendment)
19. Links between crop and animal productions

 AGE 115 : Zootechnical Sciences and Techniques

 Zootechnical Sciences and Techniques: 5 credits (75 hours); L, T, P, SPW

Objective: Use basic knowledge on nutrition and rationing principles to reason out
feeding systems and implement feeding plans
- Use knowledge on reproduction to control fertility of a herd
- Explain basic concept related to genetic improvement to understand the
implementation of selection and crossing
- Apply the concept of animal health in order to contribute to the maintenance
of animal health
Course content:
1. Comparative anatomy of digestive systems
2. Physiology of digestion
3. Feed: composition, types
4. Needs, recommended quantities
5. Methods of feed formulation
6. Feeding systems
7. Anatomy of the reproductive system
8. Oestrus cycle
9. Reproduction cycle: breeding, gestation, parturition
10. Reproductive biotechnologies (preview e.g artificial insemination, embryo
transfer)
11. Methods of monitoring reproduction
12. Basis of heredity (simple genetic determinism)
13. Heredity of quantitative characters
14. Principles of selection
15. Crossing
16. Origin of diseases
17. Methods of disease prevention
18. Overview of curative method

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 19. Collective management of animal health
20. Links between animal disease and human health
21. Animal housing (density, hygiene, prophylaxis)
22. Concept of animal welfare

 AGE116: Halieutic and Fisheries Production, Processing and

Commercialisation Techniques

 Halieutic and Fisheries Production, Processing and Commercialisation

Techniques:3 credits (45 hours); L, T, P, SPW

Objective: Reflect on the setting up of aquacultural infrastructures, equipment and

installations

- Elaboratetechnical production itineraries

- Reflect on halieutic production system or halieutic production workshop
- Chooseprocessing, conservation, commercialisation techniques of
halieuticproducts
- Realize technical operations related to halieutic production and their processing
- Argue the need for a change in practices
Course content :

1. Characteristics of different aquacultural infrastructures

2. Site selection
3. Survey tools
4. Reasoning the development of fish ponds and facilities (stocking,
reproduction ponds)
5. Choice and use of equipment, material and installations
6. Maintenance of ponds and surroundings
7. Different aquacultural practices : advantages and disadvantages,
conditions of implementation, influence of external factors
8. Presentation and justification of the different steps of technical itinerary:
 Stocking of ponds with fingerlings
 Supervising of animals and their environment
 Feeding
 Carry out reproduction of animals
 Animal treatment
 Sorting, duplication, calibration
 Harvesting and conditioning
 Storage
9. Characteristics of different aquacultural system
10. Management of aquacultural system : survival threshold, work calendar,
calendar supplies, cash flow, opportunity cost

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 11. Different processing and conservation practices : advantages and
disadvantages, implementation conditions, regulation
12. Presentation and justification of the technical itinerary of the different
processing stages (depends on the final product)
13. Modes of commercialisation, marketing techniques, identification of
market opportunities
14. Use of materials
15. Realization of maintenance and development work
16. Realization of main interventions and manipulations on halieutic
production
17. Realization of processing activities
18. Participatorydiagnosis of aquacultural production
19. Rationale of remedies or solutions proposed : measures of substitution, new
practices, recommendations

 AGE 117: Bilingual training

 English : 1.5 credits (22 hours 30mn)); L, T, SPW

1. Vocabulary
 Technical and usual vocabulary of the specialty
2. Grammar
3. Bilingual expression
 Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
4. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
5. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting
 French : 1.5 credits (22 hours 30mn)); L, T, SPW
1. Vocabulaire
 Vocabulaire du matériel de technologie agro-alimentaire
 Vocabulaire des produits agro-alimentaires
 Vocabulaire des activités agro-alimentaires
 Vocabulaire des actants
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  Vocabulaire des affaires
2. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;
 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;
 De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.
3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;
 Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

 AGE 121 : Socio economic and regulatory environment of an agropastoral

enterprise

 Socio Economic and Regulatory Environment of An Agropastoral Enterprise: 4

credits (60 hours); L, T, P, SPW

Objective:

- Identify the determinants of agropastoral production

- Identify the determinants of socio-cultural environment
- Describe the organisation of a sector
- Characterize the different types of legal structures and their interest in an
agropastoral enterprise
- Identify quality norms applicable to agropastoral products

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Course content:
1. Law of demand and supply, law of diminishing returns, market and price,
currency, concept of profit, savings and loans
2. Elements of rural sociology (social structure, norms and customs, religions)
3. Sectors (actors and mode of operation)
4. Legal and fiscal structure of agropastoral enterprise (sole proprietorship,
CIG, EIG, SARL, Cooperative, Unions of CIG, Federations of unions, Unions
of cooperative)
5. Regulations
6. Concept of quality standards (e.g organic farming)
7. Quality norms and specifications
8. Traceability
9. Main regulations
10. Fiscal and social charges

 AGE 122 : Communication, Data treatment and Analysis

 Communication, Data Treatment And Analysis:5 credits (75 hours); L, T, P, SPW

Objective:
- Implement communication tools and methods adapted to the cultural and
socio-professional environment
- Mobilize in a communication setting the basic oral and written lexical and
grammatical expressions of the official languages of Cameroon
- Use mathematical and statistical tools to analyse and format information
- Collect data
Course content:
1. Oral and written communication rules
2. Construction of an argument
3. Running meetings
4. Administrative writing (letters, reports, minutes, feedback)
5. Grammar, technical vocabulary related to agropastoral activities,
conjugation, reading comprehension, translation, summarising a text
6. Types of information sources
7. Documentary research Techniques
8. Sorting of information
9. Information media
10. Calculation of proportion, conversion, percentages, equation system (two
or three unknown variables), geometry (calculation of surface areas and
volumes)
11. Probability (random variables, binomial law, normal law, Poisson law, chi-
square)

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 12. Study of variables and calculation of common statistical parameters
(mean, median, mode, variance, standard deviation)
13. Graphical representation
14. Manipulation of a computer
15. Use of office and analysis software Word, Excel, Power point, Microsoft
Project et SPSS)
16. Search engine on internet
17. Management of electronic mails

 AGE 123: Run a livestock production system

 Run a Livestock Production System :4 credits (60 hours); L, T, P, SPW

Objective:
- Define the quality of products required and analyse the factors of obtaining
them
- To learn the techniques of appreciation, manipulation and intervention on
animals
- Analyse the results of a livestock production system
- Implement technical phases in the running of a livestock production unit
Course content:

1. Analyse quality and innovation imperative in the production process

(choice of breeders, run a livestock production unit, choice of material
and equipment)
2. Quality criteria
3. Regulatory and production standard
4. Factors determining quality
5. Feed formulation: optimization of the feeding system, development of the
forage areas, feeding schedule
6. Carry out reproduction: implementing the techniques, reproduction results
7. Ensuring animal health: rules of hygiene, preventive measures, basic
curative interventions
8. Adaptation of houses to human and animal requirements
9. Animal behaviour
10. Appreciation of animals (body conditions scoring)
11. Majors manipulations and interventions (e.g. assisting in parturition,
injections,...)
12. Technical and economic criteria
13. Calculation of margins

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 AGE 124 : RUN A CROP PRODUCTION SYSTEM

 Run a Crop Production System:4 credits (60 hours); L, T, P, SPW

Objective:
- Define the quality of products required and analyse the factors of obtaining
them
- Reason cultural itineraries and post harvest operations
- Acquire practical know-how related to the main interventions on crops
- Analyse production results
Course contenu:
1. Analyse quality and innovation imperatives
2. Regulatory and production standard
3. Establishing a realistic production objective
4. Crop establishment (land preparation and sowing)
5. Fertilisation (fertilizers, amendments, fertilisation plans, calculation of doses)
6. Crop maintenance (intervention opportunity, control)
7. Crop protection (mains pest of crops, treatment products and application
precautions, treatment opportunity, cultural methods, calculation of
doses)
8. Harvesting operations (identification of signs of maturity, harvesting,
measuring of quantities)
9. Storage and conservation (storage loses, factors of product degradation)
10. Pruning
11. Phytosanitary treatment
12. Grafting
13. Marcotting
14. Cuttings
15. Fertilisation
16. Technical and economic criteria
17. Calculation of margins

 AGE 125 : Agropastoral Activities and Environmental Issues

 Agropastoral Activities and Environmental Issues:4 credits (60 hours); L, T, P, SPW

Objective : Identify the main effects of agropastoral activities on the environment

- Characterize the physical environment of an agropastoral enterprise by

indicating its vulnerability
- Realize an agro-environmental diagnosis of an agropastoral enterprise
- Propose measures to limit negative impact of the agropastoral activities on the
environment

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Course content:
1. Erosion
2. Desertification
3. Destruction of the biodiversity
4. Loss of soil fertility
5. Water contamination
6. Effect of GMOs (Genetically modified organisms)
7. Physical environment of agropastoral enterprise and vulnerability factors
(natural resources, biodiversity, greenhouse gases, ollution, climate
change, agropastoral activities)
8. Diagnostic methods
9. Concept of sustainable development
10. Protection of the atmosphere
11. Protection of biodiversity
12. Environment laws
13. Fertility management (agro-forestry, amendments)
14. Soil protection
15. Water protection/preservation
16. Waste management

 AGE 126 : Internship 1

 Internship 1 : 6 credits (90 hours); P, SPW

Objective: The internship 1 is a two month internship in an agro-pastoral enterprise. At

the end of this period, the trainee should be able to analyse the functioning of the
enterprise, come out with a problem faced by the enterprise and propose possible
solutions to the problem.

Course content:
1. Presentation of the enterprise
2. History of the enterprise
3. Administrative and technical organisation of the enterprise
4. Activities of the enterprise
5. Socio-economic analysis of the enterprise
6. Problems and proposed solutions

 AGE 127 : Civic and Ethical Education

 Civic and Ethical Education:3 credits (45 hours); L, T, SPW

The Concepts
 The citizen;
 The Nation;

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  The State;
 Public Property unto collective property;
 The freedoms;
 The public service;
 Problem of ethics;
 Ethics, Law and reason;
 Management and ethics of responsibility;
 Ethics and management.
 Ethics
 Civics
 Deontology
 Moral consciousness
 The universal declaration of Human Rights
 Good governance in public services
 Explain the importance of civics to the life of the nation
 Functions of the state and its citizens
 Deontology, Professional ethics and professionalism
 Relationship between morality, law and ethics
 Codes of ethics

 AGE 231 : Agricultural Mechanisation and Agroequipment 1

 Agricultural Mechanisation and Agroequipment 1 :5 credits (75 hours); L, T,P, SPW

Objective:
- Operate the choice of agricultural machinery for their profitable use
- Manage the use of agropastoral machines and equipment in conformity with
the manufacturer’s instructions and the environment
Course content:
1. Agricultural machines, engines, tools : characteristics and uses
2. Calculation of cost (cost of utilisation)
3. Running cost, total cost
4. Choice of machines
5. Setting of machines
6. Safety rules
7. Use of motorized or harnessed equipment
8. Handling of tools and equipment

 AGE 232 : Business Law

 Business Law : 4 credits (60 hours); L, T, P,SPW

Objective: At the end of this course, trainees should be able to identify and explain
some fundamental principles of business law, distribution law, and intellectual property
law. Trainees are equally expected to understand the rules and legal provisions

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regarding the internal and external operations of a corporate body including the
powers of executives.

Course content
1. Banking Law
 Fundamental principles of banking law
 Bankers/customer relationship
 Direct debts and credits
 Guarantees and securities
 Negotiable instruments
2. Law of Taxation
 Fundamental principles of taxation law fiscal and customs reforms
within CEMAC
 Methods of tax imposition on companies
 Types of tax regulation
3. Insurance law
 Fundamental principles
 Insurance interest
 Utmost good faith (misrepresentation and non-disclosure)
 Indemnity contribution and subrogation
 Proximate course
- Agents and brokers
- Settlement of insurance claims
- Application of the CIMA code

4. Law of Arbitration
 Notion of arbitration
 Other alternatives teachings in resolving conflicts mediation,
conciliation and reconciliation
 Arbitration agreements
 Arbitration tribunal
 Proceedings
 Awards, recognising, enforcing and resisting awards
 Applicable laws
 Impact of the OHADA treaty
5. Intellectual property law
 World intellectual property organisation (WIPO) Treaties and their
implementation
 Patent law
 Design law
 Trade and service marks law
 Copy right law
 Complete and technology law: fundamentals of computer contracts,
computer trends and hacking.
 Other (National or international) Intellectual property organisation.

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 AGE 233 : Agricultural mecanisation and Agroequipment 2

 Agricultural Mecanisation and Agroequipment 2: 4 credits (60 hours); L, T,P,SPW

Objective: Organise the maintenance of machines and agropastoral equipment

Course content:

1. Rules of good use of engine, equipment and tools

2. Maintenance operations of engines (oil change, greasing, cleaning of
filters, replacement of parts)
3. Rehabilitation, cleaning and minor repairs of material
4. Management plan of material

 AGE 234 : Commercialisation of agropastoral products

 Commercialisation Of Agropastoral Products: 5 credits (75 hours); L, T, P,SPW

Objective:
- Identify the market structure to determine selling points
- Set up a marketing strategy for an agropastoral enterprise
- Organize the conditioning and the storage in view of commercialisation

Course content:
1. Organisation of the economic sector and actors, means of market
regulations
2. Deed of conveyance
3. Principles and method of market studies (product, price, promotion,
place, actors, conditions of access to the market)
4. Analysis of the situation of a given product of an agropastoral enterprise in
a territory: characteristics of market, strength and weaknesses of
agropastoral enterprise, identification of potential clients, price
determination
5. Identification of clients
6. Law of given and supply, competition
7. Actors behavior, concept of a marketer as a whole
8. Commercial transactions
9. Setting up a marketing strategy, consequences and adequacies with the
potentials of an agropastoral enterprise (labour, investments to be carry
out, treasury)
10. Development of commercial justification
11. Principles and methods of product promotion
12. Principles and methods of conditioning
13. Principles and conservation techniques

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 14. Principles of work organisation and of premises according to the
agropastoral enterprise’s modes of commercialisation

 AGE 235 : Piloting an agropastoral enterprise 1

 Piloting an Agropastoral Enterprise 1: 4 credits (60 hours); L, T,P, SPW

Objective: Describe the global functioning of an enterprise
- Reason a production system adapted to the context of its territory
- Analyse the impact of decision making on the production system
- Analyse the mechanisms for the implementation of an agropastoral project

Course content:
1. Steps for agropastroal enterprise diagnosis
2. Analysis of the strategic choices implemented by a producer
3. Analysis of opportunities and threats of the environment
4. Characterization of production systems
5. Choice of production system
6. Planning of activities of an agropastoral enterprise
7. Technical and economic analysis
8. Opportunity cost
9. Impact of technical choices
10. Partial budget
11. Design a project to improve on an agropastoral project
12. From the idea to the project
13. Life cycle of a project
14. Technical and economic feasibility studies (mobilization of resources)
15. Financial assessment
16. Programming and follow up project
17. Project business plan

 AGE 236 : Land acquisition

 Land acquisition: 5 credits (75 hours); L, T, P, SPW

Objective:
- Identify land management mechanisms
- Identify land acquisition procedures in its environment

Course content:
1. Majors actors involved and their functions
2. Law and modalities of access to land
3. Modes of enforcement
4. Legal procedures for access to land
5. Land status and securing
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 AGE 237 : Computer for Business

 Computer For Business: 3 credits (45 hours); L, T, SPW

Objective: At the end of the course, the trainee should be able to:
- Know related computing concepts ;
- Have practical hands on using computers.

Course content
1. Introduction, historical background ;
2. Types of computers and application areas;
3. Impact of computers on society;
4. Current concepts e.g., information services and globalisation;
5. Outline computer organisation (block structure of computers);
6. Explanatory definitions and examples of basic hardware, software and
networking;
7. Explanatory definitions and procedures in using Computer systems (e.g. E-
mail, WEB page access/download, file transfer). Information Services ; e-
commerce, mention assorted internet related protocols and standards
e.g. http, ftp, html.
8. Office automation, introductory use of word processor, graphics and
spread sheet packages, database access;
9. Conceptual (abstract) view/layout of problem handled be given
packages, optional, packages, presentation graphics and graphing
packages.

 AGE 241 : Standard principles and Quality control

 Tandard Principles And Quality Control:4 credits (60 hours); L, T, P,SPW

Objective
- To learn about quality management in food production chain.
- To learn about physical, chemical contaminants in foods
- To understand the significance of safe processing of foods.

Course content
1. Introduction to food quality control
 Definition, quality concepts, quality, quality perception, quality
attributes, safety, health, sensory, shelf life, convenience, extrinsic
attributes, factors affecting food behavior.
2. Quality in the Agri-food production chain

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  Techno-managerial approach, food quality relationship and food
quality management functions. Dynamics on the agri-food production
chain, core developments in food quality management.

 AGE 242 : Human resource management

 Human Resource Management : 5 credits (75hours); L, T, P,SPW

Objective:
- Organize work in an enterprise
- Set up a follow up mechanism of personnel in compliance with the regulations in
force
Course content :
1. Personnel management
2. Behavior of individuals at work
3. Work planning
4. Labor need assessment
5. Principles and methods relative to the coordination of work: preparation,
distribution, follow up and evaluation
6. Basic principles of labour law
7. Main provisions concerningworking conditions
8. Social protection provisions
9. Principles and methods of work management : need analysis, recruitment,
integration, collective animation of work
10. Administrative follow up: use of document related to the presence of
salary earners (work contract, pay rolls, pay slips)
11. Management of the continuous training of personnel
12. Need analysis and organisation of the process of information
13. Organisation of social life in the enterprise
14. Professional risks, health and safety at work

 AGE 243 : Economic and Financial Management of an Agropastoral

Enterprise

 Economic and Financial Management of an Agropastoral Enterprise:4 credits

(60hours); L, T, P,SPW

Objective:
- Mobilize basic knowledge of accounting for the management of an
agropastoral enterprise
- Analyse a financial situation of an agropastoral enterprise
- Produce technico-economic and strategic decision tools
- Establish budgetary forecasts adapted to the strategic orientations of the
agropastoral enterprise
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Course content:
1. Accounting concepts, supporting document, accounts, accounting plan,
concept of assets, balance sheet
2. Trading account of the enterprise
3. Balance sheet
4. Profit and lost account or end of the year account
5. Working capital
6. Calculation of productivity land, labour, profit, cost, selling price
7. Financial profitability of an investment
8. Analysis of break-even cost
9. Budgetary elements
10. Budget elaboration
11. Sourcing for funds
12. Investment analysis
13. Budget execution
14. Financing plan
15. Cash flow plan

 AGE 244 : Food processing and preservation

 Food Processing and Preservation : 4 credits (60hours); L, T, P,SPW

Objective: To introduce the principles of the manufacturing processes and technologies used
in the production of food products and the preservation issues associated with food quality
and safety in food production.

Course content
1. Principles and processes of canning, freezing, dehydrating and
fermentation of foods;
2. The use of salt, sugar and additives to preserve food;
3. The importance of food packaging.
4. Food manufacturing processes in the fish, meat, fruit and vegetable,
cereal, dairy, beverage and confectionery industries.
5. Principles and techniques of proper handling and preservation of products
in these industries. Ingredients such as sweeteners, flavourings, colouring
and preservatives.

 AGE 245 : Piloting an Agropastoral Enterprise 2

 Piloting an Agropastoral Enterprise 2 : 4 credits (60hours); L, T, P,SPW

Objective: Describe the global functioning of an enterprise
- Reason a production system adapted to the context of its territory
- Analyse the impact of decision making on the production system
- Analyse the mechanisms for the implementation of an agropastoral project
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Course content:
1. Steps for agropastroal enterprise diagnosis
2. Analysis of the strategic choices implemented by a producer
3. Analysis of opportunities and threats of the environment
4. Characterization of production systems
5. Choice of production system
6. Planning of activities of an agropastoral enterprise
7. Technical and economic analysis
8. Opportunity cost
9. Impact of technical choices
10. Partial budget
11. Design a project to improve on an agropastoral project
12. From the idea to the project
13. Life cycle of a project
14. Technical and economic feasibility studies (mobilization of resources)
15. Financial assessment
16. Programming and follow up project
17. Project business plan

 AGE 246 : Internship 2

 Internship 2 : 6 credits (90hours); P,SPW

Objective: The internship 2 is a three to four months internship in an agro-pastoral
enterprise. At the end of this period, the trainee should be able to carry out production
activities and explain the rationale behind each operation.

Course content:
1. Presentation of the enterprise
2. Description of the activities of the enterprise
3. Description of the activities carried out
4. Work management and risk management
5. Marketing of agricultural products

 AGE247: Economics and Business Management/ Initiation to Job Search

and Securing

 Economics and Business Management/ Initiation to Job Search and Securing 3

Credits (45 hours) L, T, SPW

A. Economy and management of agricultural enterprises:

1. The main administrative institutions, trade unions and professional

2. Operation of the local communities and development agencies
3. The activities of an enterprise in the economic and social context

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 4. Elements of Business Law and Social Law
5. Methods of organization
6. Needs analysis and determination of a strategy
7. Creativity Techniques
8. Economic Situation and growth
9. Functional organization of the company
10. Accounting of the company
11. Accounting conventions
12. The cash operations
13. Human Resources Management
14. Management of supply, of appropriations of third parties
15. Corporate communication
16. Management of administrative steps
17. Elements of business taxation
18. Financial analysis and investment
19. Budget management

B. Initiation to Job Search and Securing

Objective: Identify the structures in charge of managing employment,Write the

essential elements of employment application file,To prepare for a job interview,
Secure one’s job.

Course content:

1. Employment management structures and their functions (NEF, labour

inspection, professional organisations, placement enterprises)
2. Job application
3. Curriculum vitae
4. Motivation letter
5. Recommendation letter
6. Types of job interviews:
- Oral interviews
- Writing test
- Studies of files
7. Behaviors and attitudes to adopt
8. Basic principles of labour law and the main provisions concerning working
conditions
9. Social protection conditions
10. Labour contract
11. Obligations of the employer and the employee
12. Individual and collective conflicts management

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Necessary Didactic Equipment

Board, chalk, bold marker, video projector, laptop, text books for guidance, farm for
demonstration, computer for demonstration, Internet browsing …

ASSESSMENT

- Continuous assessment (CA)

- Final assessment (FA)

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 Field : AGRICULTURAL AND FOOD
SCIENCES
Specialty :
AGRICULTURAL BUSINESS TECHNICS

Page 167 of 461

 Field: AGRICULTURAL AND FOOD SCIENCES

Specialty: Agricultural Business Technics

1. The objective of the training

This specialisation aims at training professionals who are able to conveniently carry out
purchase and/or sales operations related to the agricultural sector; precisely, within
the food industry. It consists of five centres of interest: agricultural supplies, beverages,
wines and spirits, food products, forestryand plant products. The senior technician is
the intermediary between the enterprise which is downstream of production, and the
client enterprise and supplier.

2. Skills sought after

 General skills
- Mastery of basic ICT tools;
- Developing a professional attitude with respect to deontology and ethics;
- Working as a team in a training setting and in a professional practice
setting;
- Understanding the functioning of organisations;
- Working in a multicultural environment;
- Creating and managing a business;
- Progressively developing an independent learning ability in order to be
able to pursue one’s personal and professional development throughout
one’s career.
 Specific skills
- Mastery of the basic concepts of trade and negotiation;
- Possess business skills and a perfect mastery of the food, non-food and
agricultural supplies sectors;
- Ability to develop a sales policy for his own business in order to increase
turnover;
- Constantly liaising with suppliers and collaborators given that one is leading
a sales team;
- Ability to completely lead a department, from the readjustment of a
product line to enhancing and promoting the product;
- Ability to handle various aspects and specifics of world markets as well as
legislative and fiscal regulations concerning his/her industry segment

3. Career opportunities

- Negotiator – adviser – sedentary or door-to-door salesperson for agro-food

and agro-equipment industries;
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- Sales representative of products such as fertilizers, seeds and phytosanitary
products;
- Representative or assistant in a SME in domains such as agricultural supplies,
horticulture, forestry products, pet shop, food products and wine.

Page 169 of 461

4. Organization of teachings

 FIRST SEMESTER

Field: Agricultural and Food Sciences Specialty: Agricultural Business Techniques

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
ABT111 Physics - Chemistry 45 15 10 5 75 5
ABT112 Mathematics 30 20 5 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
ABT113 Food preservation 30 10 15 5 60 4
ABT114 Business policies 30 10 15 5 60 4
ABT115 Norms and quality of agro-products 45 15 10 5 75 5
ABT116 Agro-Marketing 45 15 10 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
ABT117 Bilingual Training 30 10 0 5 45 3
Total 255 95 65 35 450 30

 SECOND SEMESTER

Field: Agricultural and Food Sciences Specialty: Agricultural Business Techniques

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
ABT121 Biochemistry and Microbiology 40 20 10 5 75 5
ABT122 Statistics and Probability 35 20 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
ABT123 Stock management 30 15 10 5 60 4
ABT124 Value chain of agro-products 45 15 10 5 75 5
ABT125 Marketing I 45 15 25 5 90 5
ABT126 Agro-products markets and domains I 30 5 5 5 45 4
Transversal Courses 10% (1 UC) 3 credits 45 hours
Introduction to law/ Civic and Ethical
ABT127 30 5 5 5 45 3
Education/
Total 255 95 65 35 450 30

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  THIRD SEMESTER

Field: Agricultural and Food Sciences Specialty: Agricultural Business Techniques

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
ABT231 Food technology 60 25 5 90 5
ABT232 General Accounting 25 15 5 45 4
Professional courses 60% (4 UC) 18 credits 270 hours
ABT233 Agricultural supplies and equipment 30 10 30 5 75 5
ABT234 Communication techniques 30 10 30 5 75 5
ABT235 Business techniques I 30 10 30 5 75 5
ABT236 Marketing II 20 5 15 5 45 3
Transversal Courses 10% (1 UC) 3 credits 45 hours
Economics and Management of
ABT237 30 5 5 5 45 3
businesses
Total 255 80 110 35 450 30

 FOURTH SEMESTER

Field: Agricultural and Food Sciences Specialty: Agricultural Business Techniques

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
ABT241 Agro-products markets and domains II 35 10 10 5 60 4
Rural sociology and extension of
ABT242 45 15 10 5 75 5
commercialisation techniques
Professional courses 60% (4 UC) 18 credits 270 hours
ABT243 Business techniques II 30 15 10 5 60 4
ABT244 Hygiene and quality of agro-products 40 5 10 5 60 4
ABT245 Methods of transformation of products 30 10 20 0 60 4
ABT246 Internship 0 0 60 30 60 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
ABT247 Computer and Multimedia 25 5 10 5 45 3
Total 205 60 130 55 450 30

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5. Courses content

 ABT 111: Physics - Chemistry

 Physics - Chemistry: 5 credits (75 hours); L,T,P, SPW

1. Electrostatics
2. Fluids mechanics
3. Mineral chemistry
4. Organic chemistry

 ABT 112: Mathematics

 Mathematics: 4 credits (60 hours); T, P, P, SPW

1. Algebra
2. Mathematical Analysis

 ABT 113: Food preservation

 Food preservation: 4 credits (60 hours), L, T, P, SPW

1. Methods of preserving food products

2. Procedures of types of preservation: cold and warm
3. Handling of food products

 ABT 114: Business policies

 Business policies: 4 credits (60 hours); L, T, P, SPW

1. Main regulations relating to the commercialisation of agro-pastoral

products
2. International trade
3. Business Law and Contracts

 ABT 115: Norms and quality of agro-products

 Norms and quality of agro-products: 5 credits (75 hours); L, T, P, SPW

1. Hygiene rules for handling agro-products

2. HCCP methods

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 ABT 116: Agro-Marketing

 Agro-Marketing : 5 credits (75 hours); L, T, P, SPW

1. Analysis of the market structure of agro-pastoral products

2. Agro-pastoral business strategy development
3. General marketing

 ABT 117: Bilingual Training

 English : 1.5 credits (22 hours 30mn)); L, T, SPW

1. Vocabulary
 Technical and usual vocabulary of the specialty
2. Grammar
3. Bilingual expression
 Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
4. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
5. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting
 French : 1.5 credits (22 hours 30mn)); L, T, SPW
1. Vocabulaire
 Vocabulaire du matériel de technologie agro-alimentaire
 Vocabulaire des produits agro-alimentaires
 Vocabulaire des activités agro-alimentaires
 Vocabulaire des actants
 Vocabulaire des affaires
2. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;

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 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;
 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;
 De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.
3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;
 Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

 ABT 121: Biochemistry and Microbiology

 Biochemistry and Microbiology: 5 credits (75 hours): L, T, P, SPW

1. Biochemistry
2. Food microbiology

 ABT 122: Statistics and Probability

 Statistics and Probability: 4 credits (60 hours); L, T, P,SPW

1. Principles of Sampling
2. Collection, analysis and treatment of data

 ABT 123: Stock management

 Stock management: 4 credits (60 hours); L, T, P, SPW

1. Agro-products and equipment stock management

2.
 ABT124: Value chain of agro-products
 Value chain of agro-products: 5 credits (75 hours); L, T, P, SPW

1. Value chain concept

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 2. Key players and links of the agricultural sector
3. Constraints and opportunities in the agricultural sector

 ABT 125: Marketing I

 Marketing I : 5 credits (75 hours); L, T, P, SPW

1. International trade of agro-products

2. Relationship between the field of agriculture and other sectors of the
economy
3. Concept of marketing
4. Management of agro-product sales
5. Management of an agricultural unit
6. Pricing techniques
7. Agro-products packaging techniques

 ABT 126: Agro-products markets and domains I

 Agro-products marketsand domains I: 4credits (60 hours); L, T, P, SPW

1. Agricultural and food markets I

2. Agricultural fields I
3. Governance and cooperation approaches within the field of agriculture

 ABT127: Introduction to law/Civic Education and Ethics

 Introduction to law : 2 credits (30 hours); L, T, SPW

B. Land law
1. Private property
2. Recall of legislative acts in force
 Study of decree No. 76/165 of 23 April 1976 laying down conditions for
obtaining a land title;
 Study of ordinance No. 7V2 of 6 July 1974 laying down the domanial
regime;
 Study of ordinance No. 77/1 of 10 January 1977 amending ordinance
No. 1 of 5 July 1974.
3. The Land title
 Definition;
 Procedures for obtaining a land title;
 Transfer of real rights from the title.
Labour and business law

D. Labour law
1. Judicial organization and national political institutions;

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 2. History of trade unions;
3. Evolution of labour law;
4. Collective agreements;
5. Employment contract (form, suspension, termination)
6. Remuneration and social security contributions
7. Legislation – security
8. Hygiene and security standards;
9. Subcontracting;
10. Economic and judicial provisions;
11. Staff representative (staff delegate, trade union delegates);
12. Social security;
13. Retirement.
E. Business law
1. The key players of a commercial enterprise
 Access to the profession;
 Consequences of the quality of the trader.
2. The trader’s goods
 The business capital;
 The business lease;
 Transfer of the business;
 Pledging of a business.
3. Regulated commercial contracts
 Commercial sale;
 Intermediation contracts;
 General obligations incumbent upon intermediaries.
F. Maritime law
1. Concept of fishing zone
 Continental shelf;
 Exclusive economic zone, etc…
2. Legal regime of a maritime and continental fishing zone
3. International fisheries organisation
4. Typology of international conflicts and mechanisms for peaceful conflict
resolution
5. Law of the sea and maritime pollution regulation
 Pollution by ships;
 Maritime accidents and environmental emergency;
 Liability for damages;
 Dangerous substances.
6. Conservation of marine resources
 General regime and regional organisations.
7. National regulation for the marine environment

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  Civic and Ethical Education : 1 credit (15 hours); L, T, SPW
The Concepts
 The citizen;
 The Nation;
 The State;
 Public Property unto collective property;
 The freedoms;
 The public service;
 Problem of ethics;
 Ethics, Law and reason;
 Management and ethics of responsibility;
 Ethics and management.
 Ethics
 Civics
 Deontology
 Moral consciousness
 The universal declaration of Human Rights
 Good governance in public services
 Explain the importance of civics to the life of the nation
 Functions of the state and its citizens
 Deontology, Professional ethics and professionalism
 Relationship between morality, law and ethics
 Codes of ethics

 ABT 231: Food technology

 Food technology: 5 credits (75 hours); L, T, P,SPW

1. Handling and preservation techniques

2. Transformation techniques
3. Diversification activities

 ABT 232: General Accounting

 General Accounting: 4 credits (60 hours); L, T, P,SPW

1. The business and its assets

 Business concept;
 Balance sheet and its variations.
2. Analysis of the current operations of the business
 Uses/Resources concept;
 Accounting transfers;
 Trial balance accounts.
3. Purchase and sale operations
 Billing;

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  Accounting entry;
 Inventory system;
 Stock record card.
4. Term settlements: Commercial paper
 Definition;
 Principles;
 Calculations.
5. Amortisation and provisions
 Definition;
 Accounting entry.

 ABT 233: Business techniques II

 Business techniques I: 5 credits (75 hours); L, T, P, SPW

1. Agricultural supplies
2. Agricultural equipment
3. Agricultural machinery
4. Agricultural mechanisation
5. Mechanic concepts of agricultural machinery

 ABT 234: Communication techniques

 Communication techniques: 5 credits (75 hours); L, T, P, SPW

1. French and English expression

2. Communication techniques

 ABT 235: Business techniques I

 Business techniques I: 5 credits (75 hours); L, T, P, SPW

1. Types of trade
2. Sales and purchase agreements
3. Rules of trade
4. Price fixing and types of negotiation

 ABT 236: Marketing II

 Marketing II : 3 credits (45 hours); L, T, P, SPW

1. International trade of agro-products

2. Relationship between the field of agriculture and other sectors of the
economy

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 ABT 237: Economics and management of businesses

 Economics: 2 credits (30hours); L, T, P, SPW

1. General and applied economics

 Management of Businesses:1 credits (15 hours); L, T, P, SPW

1. Business Management
2. Concept of planning and agro-pastoral entrepreneurship

 ABT 241: Agro-products markets and domains II

 Agro-products markets and domains II: 4 credits (60 hours); L, T, P, SPW

1. Agricultural and food markets II

2. Agricultural fields II
3. Governance and cooperation approaches within the field of agriculture

 ABT 242: Rural sociology and Extension of commercialisation techniques

 Rural sociology and Extension of commercialisation techniques: 5 credits (75

hours); L, T, P, SPW

1. Rural sociology
2. Concept of added value
3. Commercialisation techniques

 ABT 243: Business techniques II

 Business techniques: 4 credits (60 hours); L, T, P, SPW

1. Types of trade
2. Sales and purchase agreements
3. Rules of trade
4. Price fixing and types of negotiation

 ABT 244: Hygiene and quality of agro-products

 Hygiene and quality of agro-products: 4 credits (60 hours); L, T, P, SPW

1. Hygiene rules for handling agro-products

2. HCCP method
3. Packaging and preservation

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 ABT 245: Methods of transformation of products

 Methods of transformation of products: 4 credits (60 hours); L, T, P, SPW

1. Methods of transformation
2. Temperature and pressure conditions for preservation

 ABT 246: Professional internship

 Professional internship: 6 credits (90 hours); P, SPW

1. Arrival and integration in the enterprise

2. Work within the enterprise
3. Keeping an intern journal
4. Choice of project topic in collaboration with the professional and
academic supervisor
5. Elaboration of the research design
6. Resources to be exploited
7. Organisation of work
8. Report writing
9. Presentation of the report before a jury

 ABT 247: Computer and Multimedia

 Computer and Multimedia: 3 credits (45 hours) L, T, P, SPW

Objective: At the end of the course, the student should be able to know related
computing concepts and have practical hands on using computers.
Content
1. Introduction, historical background ;
2. Types of computers and application areas;
3. Impact of computers on society;
4. Current notions e.g., information society and globalisation;
5. Outline computer organisation (block structure of computers);
6. Explanatory definitions and examples of basic hardware, software and
networking;
7. Explanatory definitions and procedures in using Computer systems (e.g. E-
mail, WEB page access/download, file transfer).
8. Information Services ;
9. E-commerce, mention assorted internet relatedprotocols and standards
e.g. htP, fP, html.
10. Office automation, introductory use of word processor, graphics and
spread sheet packages, database access;

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11. Conceptual (abstract) view/layout of problem handled be given
packages, optional, packages, presentation graphics and graphing
packages

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Field : AGRICULTURAL AND FOOD
SCIENCES
Specialty :
AQUACULTURE

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 Field: AGRICULTURAL AND FOOD SCIENCES

Specialty: Aquaculture

1. The objective of the training

This specialisation enables the mastery of natural and artificial aquatic milieus, the
setting up of hatchery agricultural production to transformation, ensuring control and
follow-up, but also, carrying out market analysis while protecting the environment and
respecting sanitary and veterinary regulations with regard to water policy and rural
code dispositions.

2. Skills sought after

 Generic skills
- Mastery of basic ICT tools;
- Developing a professional attitude with respect to deontology and ethics;
- Working as a team in a training setting and in a professional practice
setting;
- Understanding the functioning of organisations;
- Working in a multicultural environment;
- Creating and managing a business;
- Progressively developing an independent learning ability in order to be
able to pursue one’s personal and professional development throughout
one’s career.
 Specific skills
- Mastery of techniques and tools of aquatic production;
- Carrying out an installation project (building, canalisation, dyke…)
- Calculation of a financial plan while taking into account loans and
subsidies;
- Choosing species to rear based on the potential of the milieu and the
constraints of the rearing site;
- Paying constant attention to the protection of the environment;
- Conducting a specialised production system (feeding of animals, control of
reproduction cycles, selection operations, following-up the health of
livestock, preparation for sale);
- Mastery of animal husbandry and commercialisation of aquatic plants and
animals;
- Knowing the tools and methods of solving problems of the aquaculture
sector.

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3. Career opportunities
- Work supervisor;
- Aquaculture technician;
- Operations manager / Aquaculture business manager;
- Executive in an aquaculture production business in the domain of
commerce, of the distribution of seafood products, of the transformation
industry, of fisheries and tourism;
- Research and development laboratory technician;
- Technical adviser or technical sales personnel;
- Manager of an aquaculture business;
- Running one’s personal business as a pisciculturist or shellfish farmer;
- Managing one’s personal operations;
- Working in much more independent sectors like the cultivation of algae,
rearing of crustaceans, marine aquarophilia or inland or pocket fishing.

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4. Organization of teachings

 FIRST SEMESTER

Field: Agricultural and Food Sciences Specialty: Aquaculture

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
AQU111 Physics and Chemistry 45 15 10 5 75 5
AQU112 Mathematics 30 20 5 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
AQU113 Applied Ecology 30 10 15 5 60 4
AQU114 Biology 30 10 15 5 60 4
AQU115 Aquatic Ecosystems 45 15 10 5 75 5
Anatomy and physiology of aquatic
AQU116 45 15 10 5 75 5
species
Transversal Courses 10% (1 UC) 3 credits 45 hours
AQU117 Bilingual Training 30 10 0 5 45 3
Total 255 95 65 35 450 30

 SECOND SEMESTER

Field: Agricultural and Food Sciences Specialty: Aquaculture

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
AQU121 Biochemistry and Microbiology 40 20 10 5 75 5
AQU122 Statistics and Probability 35 20 0 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
AQU123 Climatology and Meteorology 30 15 10 5 60 4
AQU124 Pathology of aquatic species 45 15 10 5 75 5
AQU125 Food and Nutrition in Aquaculture 45 15 25 5 90 6
Markets and domains of fishery
AQU126 30 5 5 5 45 5
products
Transversal Courses 10% (1 UC) 3 credits 45 hours
Introduction to law/ Civic and Ethical
AQU127 30 5 5 5 45 3
Education/
Total 255 95 65 35 450 30

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  THIRD SEMESTER

Field: Agricultural and Food Sciences Specialty: Aquaculture

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
Genetics and Selection of aquatic
AQU231 30 10 30 5 75 5
species
AQU232 General Accounting 30 15 10 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
AQU233 Fish farming 30 10 30 5 75 5
AQU234 Shrimp farming 30 10 30 5 75 5
AQU235 Oyster farming 30 10 30 5 75 5
Applied topography and
AQU236 construction of aquaculture 20 5 15 5 45 3
farmsteads
Transversal Courses 10% (1 UC) 3 credits 45 hours
Economics and Management of
AQU237 30 5 5 5 45 3
agro-businesses
Total 255 80 110 35 450 30

 FOURTH SEMESTER

Field: Agricultural and Food Sciences Specialty: Aquaculture

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
Markets and domains of aquaculture
AQU241 35 10 10 5 60 4
products
Rural sociology and extension of
AQU242 45 15 10 5 75 5
techniques
Professional courses 60% (4 UC) 18 credits 270 hours
AQU243 Fish technology 30 15 10 5 60 4
Hygiene and quality of aquaculture
AQU244 40 5 10 5 60 4
products
AQU245 Food and Nutrition in Aquaculture 30 10 20 0 60 4
Mechanisation and equipment in
AQU246 0 0 60 30 60 6
aquaculture
Transversal Courses 10% (1 UC) 3 credits 45 hours
AQU247 Computer and Multimedia 25 5 10 5 45 3
Total 205 60 130 55 450 30

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5. Courses content

 AQU 111 : Physics and Chemistry

 Physics and Chemistry: 5 credits (75 hours); L, T, P, SPW

1. General Physics
 Introduction to classical Physics;
 Radiation-matter-radiation interactions;
 Point, solid and fluid mechanics concepts;
 Electricity and electromagnetism.
1. Biophysics
 Concept of physical and chemical thermodynamics;
 Acid-base properties of solutions;
 Transmembrane transport;
 Interaction of radiations with matter;
 Radiation: production, properties;
 Biological effects of ionizing radiations;
 Sound waves;
 Optical elements.
2. Mineral Chemistry
 Basic concepts: Recall of concepts of atoms, molecules and mole
etc…
 Electronegativity of elements, types of bonding, isometry,
nomenclature;
 Summary study of Bloc S elements;
 Summary study of Bloc P elements;
 Summary study of transition elements;
3. Organic chemistry
 Basic concepts;
 Metal lattice;
 Ionic lattice;
 Molecular lattice;
 Main functions of organic chemistry;
 Alkanes, cyclo-alkanes, alkenes, alkynes, aromatics;
 Halogen derivatives;
 Organometallic derivatives, alcohols, thiols, ether oxides, thioethers
and amines.
4. Marine chemistry
 Description of physical and chemical properties of sea water.
Composition of major and minor elements;
 Air/sea and water/sediment interface chemistry
 Oxidation-reduction reactions, redox potential;
 Carbon, nitrogen and silicon cycles in ocean and estuary milieus;
 Dynamics affecting metals, organic matter in oceans and estuaries.

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 AQU 112 : Mathematics

 Mathematics : 4 credits (60 hours); T, P, P, SPW

1. Real sequences and series;

2. Numerical Functions;
3. Integral calculus (primitives, surface and volume integral);
4. First and second-order differential equations;
5. Use of computer tools for solving equations and for integral calculus via
numerical methods;
6. Vector space;
7. Linear mapping;
8. Real sequences and series;
9. Numerical Functions;
10. Integral calculus (primitives, surface and volume integral);
11. First and second-order differential equations;
12. Use of computer tools for solving equations and for integral calculus via
numerical methods;
13. Vector space;
14. Linear mapping;
15. Matrix calculation (Determinant, order of matrix, eigenvalue,
diagonalisation of matrices);
16. Polynomials, divisions, rational fractions;
17. Planar curves.

 AQU 113 : Applied ecology

 Applied ecology : 4 credits (60 hours), L, T, P, SPW

Aquatic ecology

1. History and definition

 Key organization levels and population characteristics;
 Basic principles and concepts related to ecology.
2. Abiotic factors
 Organisation of matter and transfer of energy;
 Population and community.
3. Habitat and ecological niche
 Ecosystem concepts.
4. Mangrove ecosystems
5. Fresh water and marine aquatic ecosystems
 Ecological inventory techniques.

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 AQU 114: Biology

 Biology: 4 credits (60 hours); L, T, P, SPW

A. General Biology I
1. Origin of life and cellular organization
 Molecular bases of life;
 Cell morphology;
 Cell physiology;
- Metabolism;
- Membrane phenomena;
- Cellular mechanisms of reproduction.
2. Multicellular organization
 Cell differentiation;
 Structural organization levels.
3. Self-preservation and auto-regulation
4. Self-reproduction
 Modes of reproduction;
 Vital cycles.
B. General Biology II
1. Important organic compounds in Biology
 Properties of enzymes and enzyme activity;
 Prokaryotic and Eukaryotic cells (animal and plant).
2. Tissular organisation

C. Biological bases of aquaculture

1. Introduction, history, definition and status of aquaculture
2. Reproduction biology
 Diversity of reproduction modes in fish;
 Male and female reproductive systems;
 Maturity and reproduction cycles;
 Composition of gametes;
 Effect of environmental factors on egg laying;
 Embryo and larva development;
 Control of the quality of gametes, sexual maturity and reproduction.
3. Bioenergetics
 Ingestion absorption;
 Excretion;
 Metabolism;
 Feeding and growth;
 Stress in fish;
- Endocrine responses;
- Physiology;
- Tertiary.
 Stressors in aquaculture.

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 - Acute stressors;
- Chronic stressors;
- Stress management in aquaculture.

 AQU 115: Aquatic ecosystems

 Aquatic ecosystems: 5 credits (75 hours); L, T, P, SPW

1. Organisation of an ecosystem
 What is an aquatic ecosystem?
 Species living in an aquatic ecosystem;
 Importance of dissolved gases for an aquatic ecosystem.
 How does an aquatic ecosystem work?
2. Evolution of an ecosystem
 Disruption of balance;
 Eutrophication.
3. Marine aquatic systems
 Fresh water;
 Lagoon;
 Mangrove;
 Lagoon areas (brackish water);
 Fresh water milieu;
 Lakes;
 Ponds;
 Water course (stream, rivers);
 Flood-risk and humid areas (marsh and peatbog);
 Groundwater;
 Estuaries.
4. Functioning of an aquatic ecosystem
 Aquatic plants and algae;
 Consumers;
 Decomposers;
 Food chain.

 AQU 116: Anatomy and physiology of aquatic species

 Anatomy and physiology of aquatic species: 5 credits (75 hours); L, T, P, SPW

1. Histology and functions of tissues and organs
2. Anatomy of studied systems
 Digestive system;
 Respiratory system;
 Excretory and homeostatic system;
 Nervous system, endocrine system;
 Locomotory system;
 Reproductive system

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 AQU 117: Bilingual Training

 English : 1.5 credits (22 hours 30mn)); L, T, SPW

1. Vocabulary
 Technical and usual vocabulary of the specialty
2. Grammar
3. Bilingual expression
 Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
4. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
5. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting
 French : 1.5 credits (22 hours 30mn)); L, T, SPW
1. Vocabulaire
 Vocabulaire du matériel de technologie agro-alimentaire
 Vocabulaire des produits agro-alimentaires
 Vocabulaire des activités agro-alimentaires
 Vocabulaire des actants
 Vocabulaire des affaires
2. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;
 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;
 De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.

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 3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;
 Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

 AQU 121: Biochemistry and Microbiology

 Biochemistry and Microbiology : 5 credits (75 hours): L, T, P, SPW

1. Biochemistry
 Introduction;
 Structure of water;
 Amino acids;
 Fundamentals of biochemistry in association with those of organic
chemistry. Carbohydrates;
 Concepts of stereochemistry and applied isometry;
 Concept of natural polymers associated to its products. Lipids, amino
acids, peptides and proteins;
 Carbohydrates;
 Concept of amino acid sequences;
 Introduction to enzymology, metabolic pathways, and energy transfer
phenomena.
2. Microbiology
 Introduction and generalities;
 General bacteriology;
 General virology;
 General mycology;
 General parasitology;
 Host parasite relationships;
 General immunology.

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 AQU 122: Statistics and Probability

 Statistics and Probability : 5 credits (75 hours); L, T, SPW

1. Descriptive statistics
2. Correlation and regression
3. Statistical series
 Mathematical definition and presentation;
 Graphical representation;
 Cumulative effects;
 Central position parameter (average and mean);
 Dispersion parameters (variance, standard deviation, etc).
4. Variance analysis
5. Probabilistic statistics
6. Laws of probability
7. Random variables
8. Reliability
9. Bivariate statistical series with real variables
 Mathematical definition and presentation;
 Covariance;
 Graphical representation;
 Linear and non-linear regression;
 Linear correlation.
10. Inferential statistics
11. Time series
 Definition and models;
 Components;
 Analysis and forecast;
 Arrangements;
 Combinations.
12. Fundamentals of probability theory
13. Sampling and hypothesis testing
14. Statistical Process Control (SPC)

 AQU 123: Climatology and Meteorology

 Climatology and Meteorology: 4 credits (60 hours); L, T, P, SPW

Objective:

Enable students diagnose farming problems and find appropriate solutions. Equip the
students with knowledge of the physical forces and dynamic elements of weather and
climate as they affect agricultural production especially within the tropical regions
with which the students are familiar.

1. Definition of the basic concepts

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  Climate Change
2. Tools of Meteorology
 Collection and transmission of data;
 Applications of meteorology.

 AQU 124: Pathology of aquatic species

 Pathology of aquatic species: 5 credits (75 hours); L, T, P, SPW

1. General anatomy
2. Diseases in fish, crustaceans and other aquatic species
3. Fish as an indicator of the quality of the milieu
4. Sampling for pathology analysis
5. Sanitary management of aquaculture farms

 AQU 125: Food and Nutrition in aquaculture

 Food and Nutrition in aquaculture: 5 credits (75hours); L, T, P, SPW

1. Different food groups (live food and compound feed);

2. Growing of live food (crustaceans: daphnia, moina, artemia, chironomids,
oligochaetes, and mollusk);
3. Production of compound feed (granular);
4. Composition of food according to age;
5. Feeding of aquatic species.

 AQU126: Markets and domains of fishery products

 Markets and domains of fishery products I: 4credits (60hours); L, T, P, SPW

1. Market of aquaculture products: structure, evolution and prospects

 Aquaculture products at the local, national, African and international
level;
 Evolution prospects and stakes;
 Current issues and stakes involved, the place and the role of different
aquaculture products from different points of view, e.g.
- Needs linked to demographic and economic development;
- Interests of production and consumption areas (at the national,
African and international levels);
- Food security;
- Strategies of key players (States, big firms, producers etc);
- Possible uses (feeding, energy, industry);
- Research and innovation;
- Environmental issues;
- Use of water;
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 - Volatility and pricing;
- Production modes.

 AQU127: Introduction to law/ Civic and Ethical Education

 Introduction to law: 2 credits (30 hours); L, T, SPW

Civil law and Land law

A. Civil law
B. Land law

1. Private property
2. Recall of legislative acts in force
 Study of decree No. 76/165 of 23 April 1976 laying down conditions for
obtaining a land title;
 Study of ordinance No. 7V2 of 6 July 1974 laying down the domanial
regime;
 Study of ordinance No. 77/1 of 10 January 1977 amending ordinance
No. 1 of 5 July 1974.
3. The Land title
 Definition;
 Procedures for obtaining a land title;
 Transfer of real rights from the title.
Labour and business law

A. Labour law

1. Judicial organization and national political institutions;

2. History of trade unions;
3. Evolution of labour law;
4. Collective agreements;
5. Employment contract (form, suspension, termination)
6. Remuneration and social security contributions
7. Legislation – security
8. Hygiene and security standards;
9. Subcontracting;
10. Economic and judicial provisions;
11. Staff representative (staff delegate, trade union delegates);
12. Social security;
13. Retirement.
B. Business law

1. The key players of a commercial enterprise

 Access to the profession;

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  Consequences of the quality of the trader.
2. The trader’s goods
 The business capital;
 The business lease;
 Transfer of the business;
 Pledging of a business.
3. Regulated commercial contracts
 Commercial sale;
 Intermediation contracts;
 General obligations incumbent upon intermediaries.
C. Maritime law
1. Concept of fishing zone
 Continental shelf;
 Exclusive economic zone, etc…
2. Legal regime of a maritime and continental fishing zone
3. International fisheries organisation
4. Typology of international conflicts and mechanisms for peaceful conflict
resolution
5. Law of the sea and maritime pollution regulation
 Pollution by ships;
 Maritime accidents and environmental emergency;
 Liability for damages;
 Dangerous substances.
6. Conservation of marine resources
 General regime and regional organisations.
7. National regulation for the marine environment

 Civic and Ethical Education : 1 credit (15 hours); L, T, SPW

The Concepts
 The citizen;
 The Nation;
 The State;
 Public Property unto collective property;
 The freedoms;
 The public service;
 Problem of ethics;
 Ethics, Law and reason;
 Management and ethics of responsibility;
 Ethics and management.
 Ethics
 Civics
 Deontology
 Moral consciousness
 The universal declaration of Human Rights

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  Good governance in public services
 Explain the importance of civics to the life of the nation
 Functions of the state and its citizens
 Deontology, Professional ethics and professionalism
 Relationship between morality, law and ethics
 Codes of ethics

 AQU 231 : Genetics and selection of aquatic species

 Genetics and selection of aquatic species: 5 credits (75 hours); L, T,P, SPW
Objectives

1. Explain genetic influence on the characteristics exhibited by animals.

2. Explain the factors that interact with genes to produce nonconformity in
animals.
3. Develop procedures to select animals for a breeding program.
4. Develop an animal straight breeding program.
5. Develop an animal cross breeding program.
6. Explain the commercial methods used to breed farm animals.

 AQU 232: General Accounting

 General Accounting : 4 credits (60 hours); L, T, P, SPW

1. The business and its assets
 Business concept;
 Balance sheet and its variations.
2. Analysis of the current operations of the business
 Uses/Resources concept;
 Accounting transfers;
 Trial balance accounts.
3. Purchase and sale operations
 Billing;
 Accounting entry;
 Inventory system;
 Stock record card.
4. Term settlements: Commercial paper
 Definition;
 Principles;
5. The business and its assets
 Business concept;
 Balance sheet and its variations.
6. Analysis of the current operations of the business
 Uses/Resources concept;

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  Accounting transfers;
 Trial balance accounts.
7. Purchase and sale operations
 Billing;
 Accounting entry;
 Inventory system;
 Stock record card.
8. Term settlements: Commercial paper
 Definition;
 Principles;
 Calculations.
9. Amortisation and provisions
 Definition;
 Accounting entry.

 AQU 233: Conducting fish farming

 Conducting fish farming: 5 credits (75 hours); L, T, P, SPW

 AQU 234: Conducting prawn farming

 Conducting prawn farming: 5 credits (75 hours); L, T, P, SPW

 AQU 235: Conducting oyster farming

 Conducting oyster farming: 5 credits (75 hours); L, T, P, SPW

 AQC 236: Applied topography and construction of farmsteads

 Applied topography and construction of farmsteads: 3 credits (45 hours); L,

T, P, SPW

 AQC 237: Economics and management of agri-businesses

 Economics and management of agri-businesses: 3 credits (45 hours); L, T, SPW

1. Main administrative, trade union and professional institutions
2. Functioning of local governments and development agencies
3. Business activities in the economic and social context
4. Elements of commercial and social law
5. Organisation methods
6. Analysis of needs and determination of a strategy
7. Creativity techniques
8. Economic environment and growth
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 9. Functional organisation of the enterprise
10. Business Accounting
11. Accounting agreements
12. Treasury operations
13. Management of human resources
14. Procurement, credit and third party management
15. Corporate communication
16. Administrative procedures
17. Elements of corporate taxation
18. Financial analysis and investments
19. Budget management

 AQU 241: Markets and domains of aquaculture products

 Markets and domains of aquaculture products : 4 credits (60 hours); L, T, P, SPW

1. Objectives and intervention modes of public authorities

 Foundations of aquaculture policies;
 Current aquaculture policies: national and African approach;
 Cameroonian and African aquaculture policies in an international
context.
2. Functioning of aquaculture production field
 Commercialisation, distribution channel, aquaculture policy, world
market, trade agreement, economic competition, pricing, production,
aquaculture product, food product, international trade, agro-food
industries, transformation, mass distribution, concentration, integration,
professional organisations, added value, consumption.

 AQU 242: Rural sociology and Extension of commercialisation techniques

 Rural sociology and Extension of commercialisation techniques: 5 credits

(75 hours); L, T, P, SPW

1. Introduction
 Reflection on the concept of agricultural development;
 Importance of human factors in agricultural development projects;
 Genesis and definition of sociology – origin and expansion of rural
sociology.
2. Conceptual framework
 Definition of some basic concepts of sociology;
 Characteristics and implantation into agricultural development
programs
3. Study of key social institutions

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 Family, economic, political, religious, education and recreation
institutions.
4. Social changes
5. Application of sociological research to agricultural development
programs
 Extension of innovations, rural exodus, demography, problem of
colonisation, agrarian reform, agricultural extension and rural
animation.

 AQU 243: Fish technology and diagnosis of species

 Fish technology and diagnosis of species: 4 credits (60 hours); L, T, P, SPW

1. Knowledge of the fishing map of Cameroon and the CEMAC sub-region in

terms of geography and fish species
2. Regulation
3. Evaluation of the impact of ecological, biophysical, and meteorological
factors on fishing
4. Types and characteristics of fishing gear (quality, cost, use, etc.)
5. Elaboration of a bathymetric map and a hypsometric curve
6. Analysis of morphometric data,
 Determination of the average depth;
 Physico-chemical analysis of water;
 Description of benthos organic sediment (qualitative and quantitative)
and seston (quantitative).
7. Inventory and cartography of aquatic vegetation
 Inventory of riparian sediments;
 Study of three areas: shore, beach and strandline.
8. Determination of the trophic level and the aging diagram
9. Potential for little tolerance organisms, potential of riparian segments for
spawn, habitat and fish food.

 AQU 244: Hygiene and quality of aquaculture products

 Hygiene and quality of aquaculture products: 4 credits (60 hours); L, T, P, SPW

1. Sanitary inspection of fishery products (quality criteria, freshness criteria)

2. Seafood regulation and techno-regulatory control
3. Definition of norms and technical study on the quality of products
4. Molecular tools for the diagnosis of species necessary for tracing raw
materials and food products
5. Impact of capture and farming techniques of fishery resources on quality
6. Meteorology: Standardisation and quality control of fishery products

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 AQU 245: Mechanisation and equipment in aquaculture

 Mechanisation and equipment in aquaculture: 4 credits (60 hours); L, T, P, SPW

 AQC 246: Professional internship

 Professional internship: 6 credits (90 hours); P, SPW

1. Arrival and integration in the enterprise;

2. Work within the enterprise;
3. Keeping an intern journal;
4. Choice of project topic in collaboration with the professional and
academic supervisor;
5. Elaboration of the research design;
6. Resources to be exploited;
7. Organisation of work;
8. Report writing;
9. Presentation of the report before a jury.
10. Budget management

 AQC 247: Computer and Multimedia

 Computer and Multimedia: 3 credits (45 hours) L, T, P, SPW

Objective: At the end of the course, the student should be able to know related
computing concepts and have practical hands on using computers.
Content

1. Introduction, historical background ;

2. Types of computers and application areas;
3. Impact of computers on society;
4. Current notions e.g., information society and globalisation;
5. Outline computer organisation (block structure of computers);
6. Explanatory definitions and examples of basic hardware, software and
networking;
7. Explanatory definitions and procedures in using Computer systems (e.g. E-
mail, WEB page access/download, file transfer).
8. Information Services ;
9. E-commerce, mention assorted internet relatedprotocols and standards
e.g. htP, fP, html.
10. Office automation, introductory use of word processor, graphics and
spread sheet packages, database access;
11. Conceptual (abstract) view/layout of problem handled be given
packages, optional, packages, presentation graphics and graphing
packages
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Field : AGRICULTURAL AND FOOD
SCIENCES
Specialty :
AGRICULTURAL PRODUCTION
TECHNOLOGY

Page 202 of 461

 Field: AGRICULTURAL AND FOOD SCIENCES

Specialty: Agricultural Production Technology

1. The objective of the training

Training students in Agricultural Production Technology would be adequately

prepared to take or make sound technical decisions, regarding the most suitable
location for successful establishment and profitable production of the major crops and
animals.

2. Skills sought after

 General skills
- Develop a professional attitude in the respect of the deontology and the
ethics
- Maintain basic computer tools
- Create and manage a business
- Develop a learning autonomy
- Understand how organizations work
- Work in a multicultural environment
- Work as a team in a training environment and in a professional practice
environment
- Use data collection and processing techniques
- Implement research and job security actions
- Develop a learning autonomy in order to continuously pursue personal and
professional development throughout his career
 Specific skills

- Analysis and consulting in the management of crop and animal production

- Management and scheduling of the means of production
- Mobilize basic knowledge in agronomy and zootechnics
- Conduct of business or farming systems on territories and within socio-
professional sector
- Understand crop and animal needs
- Understand basic crop and animal reproduction
- Understand strengths and weaknesses of crop and animal production
- Understand biosecurity threats in the agriculture industry
- Identify causes of crop and animal illnesses / diseases and parasites

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3. Career opportunities

- Ministries related to crops/animals and products

- Crop/animal production farms
- Agro-industries
- Self-employed in crop/animal production and/or processing
- Operations manager within a company
- Agricultural Adviser (agricultural chamber, technical institute)
- Responsible for a supply unit (Cooperative, Chamber of agriculture)
- Technician breeder or experimenter in a research institute or a seed firm
- Technician of seed multiplication
- Technico-commercial in the distribution of agricultural products
- Commercial delegate and services in a trading company

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4. Organization of teachings

 FIRST SEMESTER

Field: Agricultural and Food Sciences Specialty: Agricultural Production Technology

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
Introduction to Microbiology /
APT111 30 15 10 5 60 4
Introduction to Biochemistry
APT112 Mathematics / Farming System 35 15 20 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
Introduction to Agriculture /
APT113 35 15 20 5 75 5
Introduction to Soil science
Agricultural Economics / Food &
APT114 20 10 25 5 60 4
human Nutrition
Agrostology / Animal Breeding &
APT115 35 15 20 5 75 5
Genetics
APT116 Farm mechanization / Farm Practice 1 25 10 20 5 60 4
Transversal Courses 10% (1 UC) 3 credits 45 hours
APT117 Bilingual training 30 10 5 45 3
Total 210 90 115 35 450 30

 SECOND SEMESTER

Field: Agricultural and Food Sciences Specialty: Agricultural Production Technology

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
APT121 Statistics & Probabilities 30 15 10 5 60 4
Principles of Environmental Science /
APT122 45 15 10 5 75 5
Agroclimatology
Professional courses 60% (4 UC) 18 credits 270 hours
Animal Anatomy & Physiology /
APT123 35 15 5 5 60 4
Animal Nutrition
Principles of seed production /
APT124 35 15 5 5 60 4
Principles of Crop Protection
Industrial Crop Production / Farm
APT125 30 15 10 5 60 4
Practice 2
APT126 Internship 1 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
APT127 Civic& Ethical Education 20 5 15 5 45 3
Total 195 80 145 60 450 30

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  THIRD SEMESTER

Field: Agricultural and Food Sciences Specialty: Agricultural Production Technology

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
Agricultural Experimentation &
APT231 30 15 10 5 60 4
Designs / Post Harvest Technology
Farm & Resource Management / Soil
APT232 35 15 20 5 75 5
& Water Conservation
Professional courses 60% (4 UC) 18 credits 270 hours
APT233 Cattle Production / Pig Production 35 15 5 5 60 4
Cereal Production / Root & Tuber
APT234 20 10 25 5 60 4
Production
Sheep & Goat Production / Poultry
APT235 35 15 5 5 60 4
Production
Soil Fertility and Plant Nutrition/ Fruit &
APT236 45 20 5 5 75 5
Vegetable Production
Transversal Courses 10% (1 UC) 3 credits 45 hours
APT237 Business Law 30 10 5 45 3
Total 185 80 125 60 450 30

 FOURTH SEMESTER

Field: Agricultural and Food Sciences Specialty: Agricultural Production Technology

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
APT241 Agricultural Marketing 40 25 5 5 75 5
APT242 Agroforestry 30 15 10 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
Parasitology/ Pesticide Application &
APT243 45 20 5 5 75 5
Management
Principles of Aquaculture /
APT244 40 10 5 5 60 4
Agricultural Extension Education
Principles of Food Technology / Food
APT245 30 10 15 5 60 4
Processing & Preservation
APT246 Internship 2 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
APT247 Computer for Business 30 10 5 45 3
Total 260 110 45 35 450 30
5. Courses content

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 APT111: Introduction to Microbiology/Introduction to Biochemistry

 Introduction to Microbiology: 4 credits (60 hours); L, T, P, SPW

Objectives: To permit the trainees to acquire the knowledge and master how to
determine pathological micro-organisms for plants and domestic animals.
Course content:
1. Chapter 1: Definition
2. Chapter 2: Classification of microorganisms
3. Chapter 3: Methods of classification
4. Chapter 4: Bacteria
5. Chapter 5: Mycoplasmas
6. Chapter 6: Rickettsiae
7. Chapter 7: Fungi
8. Chapter 8: Viruses
 Introduction tobiochemistry: 2 credits (30 hours); L, T, P, SPW

Objectives
- Students should understand the structure, function, properties and metabolism of
biomolecules in plants and animals
- Students should understand the relevance of biochemistry and its application in
plants and animal production and technology
1. Proteins, Amino Acids, And Peptides
2. Carbohydrates
3. Lipids
4. Nucleic Acids and Nucleotides
5. The Enzymes
6. Introduction to Metabolism
7. Energy Transfer Process
8. Metabolism of Carbohydrates
9. Metabolism of Lipids
10. Metabolism of Nitrogen Compounds
11. Protein Synthesis and Gene Action
12. The Control of Metabolic Activities
13. Special Biochemistry of Higher Organisms

 APT 112: Mathematics/ Farming Systems

 Mathematics : 3 credits (45 hours); L, T, P, SPW

Objective: Atthe end of this course, student will be able to apply mathematics
understanding to agricultural production and business decisions.
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Course content
1. Importance of agricultural mathematics to students
2. Basic arithmetic
 Decimals
 Fraction
 Percentage
 Negative numbers
3. Use of measures on the farm
 Linear measures
 Square measure (area)
 Cubic measure (volume)
 Square roots
4. Weights and their use
5. Trigonometric calculations
6. Measurement conversions

 Farming Systems: 2 credits (30 hours); L, T, P, SPW

Objective: At the end of this course, student should have knowledge on various
farming systems and be able to choose adequate system for a given agricultural
situation.

Course content
1. Definition of concepts
2. Classification of farming systems
3. Farming systems in the tropics
4. Mixed farming systems
5. Intensive farming
6. Intensive livestock
7. Cultural techniques
 Land preparation and crop establishment
 Propagation and nurserytechniques
 Weed control
 Light and spacing
 Farming practices and major crops in the tropics

 APT 113: Introduction to Agriculture/ Introduction to Soil Science

 Introduction to Agriculture: 3 credits (45 hours); L, T, P, SPW

Objective: Students should be equipped with a broad basic knowledge of Agriculture

as a science, and be able to tackle the various disciplines involved in the study of
Agriculture.

Course content

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 1. Definition of Agriculture
2. Introduction to crop production
3. Introduction to animal production
4. Introduction to factors of production
5. Introduction to pests and pest management
6. Introduction to horticulture

 Introduction to Soil Science: 2 credits (30 hours); L, T, P, SPW

Objective: At the end of this course, students should be equipped with knowledge
and/or skills on various soil properties and be able to identify a soil suitable for
agriculture.

Course content

1. Definition of a soil
2. The composition of a soil
 Mineral matter
 Organic matter
3. Soil types (classification of the soil according to the texture)
4. Soil profile
5. Soil organisms
6. Soil air
7. Soil water
8. Water table
9. Loss of water from the soil
 Transpiration
 Evaporation
10. Soil temperature

 APT 114: Agricultural Economics / Food and Human nutrition

 Agricultural Economics: 2 credits (30 hours); L, T, P, SPW

Objective: To permit the trainees to master the knowledge in the subject matter of
economic mechanism and to understand the agro-pastoral production problems in
Cameroon
Course content
1. Introduction
2. Some elements of rural sector
 Basic features of rural sector
 Role of agriculture in the national economy
3. Mode of production
4. Systems of cultivation and land tenure
 Classification of types of land
 Land tenure system
 Land holdings arrangement
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  Subsistence agriculture
 Shifting cultivation system
5. Demand and Supply of agricultural products
 Demand of agricultural products
- Law of demand
- Demand function
- Elasticity of demand
 Supply of agricultural products
- Law of supply
- Supply function
- Elasticity of supply
6. Production theory
 Factors of production and production function
 Analysis of production relationship
- Factor-product relationship
- Factor-factor relationship
- Product-product relationship

 Food And Human Nutrition: 2 credits (30 hours); L, T, P, SPW

Objective: Upon completion of this course, you will be able to do the following:

- Provide an overview of the major macro and micronutrients relevant to human

health.
- Discuss the scientific rationale for defining nutritional requirements in healthy
individuals and populations, with reference to specific conditions such as
pregnancy, lactation, and older age.
- Present current evidence for the role of key nutrients in the prevention of chronic
diseases.
Course content
1. Dietary sources, intake levels, physiological role, and requirement of major
nutrients.
2. The biological determinants of nutrient requirements and the assessment
of nutrient status in individuals and populations.
3. The role of nutrition in growth and health through the life cycle.
4. The rationale for the development of dietary guidelines and of nutrition
policies in different countries.
5. The role of diet in the development of chronic diseases, such as
cardiovascular disease, cancer, diabetes, etc.

 APT 115: Agrostology / Animal Breeding and Genetics

 Agrostology: 2 credits (30 hours); L, T, P, SPW

Objective:To permit the students to master the knowledge necessary to recognize the
principal grains and legumes, to judge the nutrient value of a pastureland and control
the presence of toxic plants in rangelands

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Course content
1. Chapter 1: Notions of botany
 Definitions
 Morphology and physiology of plants
- Anatomy of plant and trees
- Meiosis
- Carbon cycle
- Nitrogen cycle
- The food chain
 Elements of taxonomy
- Methods of classification
- Characteristics of the large groups of forage plants
o Grasses
o Legumes
o others
2. Chapter 2: The different types of natural pastures in Cameroon
 Generalities
 The sahelian pastures
 Sudannian pastures
 Guinean pastures
 Aerial pastures
3. Chapter 3: Notion of pasture exploitation
 Summary description of techniques
 Evolution of a pasture
- Drought
- Bush fires
- Estimation of carrying capacity
 Summary description of amelioration methods
4. Chapter 4: Principal grasses and legumes
 Identification, localization and usage
 Grasses:
- Cenchrus ciliaris
- Chloral gayana
- Cynodon plectostachyus
- Brachiaria ruziziensis
- Brachiaria brisantha
- Panicum maximum
- Pennisetum purpureum
- Pennisetum clandestinum
- Trypsacum laxum
 Legumes:
- Centrosema pubescens
- Lablab purpureum
- Pueraria phaseoloides
- Stylosanthes humilis
- Medicago sativa
- Trifolium pratense

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 5. Chapter 5: Description of principal toxic plants
 Spondiatus preussi
 Europatorium odoratum
 Cassava
 Sorghum
 Cotton
 Ricinus communis
 Sarmentosis strophantus
 Gloriosa superba
 Pennisetum clandestinum

 Animal Breeding and Genetics: 2 credits (30 hours); L, T, P, SPW

Objectives
- Explain genetic influence on the characteristics exhibited by animals.
- Explain the factors that interact with genes to produce nonconformity in
animals.
- Develop procedures to select animals for a breeding program.
- Develop an animal straight breeding program.
- Develop an animal cross breeding program.
- Explain the commercial methods used to breed farm animals.

Course content
1. Introduction to Genetics
 Animal cells
 Cell division – mitosis (asexual reproduction); meiosis (sexual
reproduction)
 Genes – phenotype and genotype; homogenous and heterogenous
 Terminology
 The work of Mendel
 Sex determination

2. Genetics
 Gene mutations
 Lethal genes
 Effect of the environment
 Hybrid vigour
 Genetics in agriculture
 Heritability
3. Selection
 Animal breeding programs
 Dual purpose animals
 Artificial selection
 Gene groups
4. Pure Breeding
 Inbreeding – close breeding and line breeding
 Genetic effects of inbreeding
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  Advantages and disadvantages
5. Introduction to Cross Breeding
 The effects of cross breeding in farm animals
 Genetic effects, phenotype effects, heterosis, and genotype effect
 Cross breeding in sheep
 Cross breeding in domestic animals
6. Cross Breeding
 Practical cross breeding
 Two breed or single cross
 Back cross or crisscrossing
 Cyclical crossing
 Rotational crossing
 Advantages of cross breeding
 Reciprocal recurrent selection
 Breed societies
 Grading up
7. Livestock Improvement
 Performance Testing
 Sib Testing
 Progeny testing
 Relative breeding Values (RBV)
 Artificial insemination
 Synchronised heats
 Ova transplants

 APT 116: Farm Mechanization / Farm Practice 1

 Farm Mechanisation: 2 credits (30 hours); L, T, P, SPW

Objective: At the end of this course, the student should be equipped with knowledge
on farm machineries and the ability and skills on rational use of these machineries and
equipment for an optimal crop and animal production.

Course Content
1. Part 1: Farm Tractors
 Selecting tractors
 Operating tractors
 Understanding the fundamental principles of tractor engines
 Tractor maintenance
2. Part 2: Field Machinery
 Selecting field machinery
- Cultivation machinery
- Drills
- Manure and fertiliser distribution machinery
- Sprayers
- Machinery for haymaking
- Machinery for silage making
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 - Balers
- Combine harvesters
- Root crop machinery
- Farmyard machinery
- Farm power
3. Part 3: Animal draught

 Farm Practice 1 : 2 Credits (30 Hours); L, T, P, Spw

Objective: This course will enable the students to carry out practical work in the
collective and/or individual plots.

Course content

1. Land preparation
2. Nursery
3. Field planting and maintenance
4. Manuring
5. Harvesting
6. Animal feed production
7. Animal feeding
8. Animal care

 APT 117: Bilingual Training

 English : 1.5 credits (22 hours 30mn)); L, T, SPW

1. Vocabulary
 Technical and usual vocabulary of the specialty
2. Grammar
3. Bilingual expression
 Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
4. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
5. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting

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  French : 1.5 credits (22 hours 30mn)); L, T, SPW
1. Vocabulaire
 Vocabulaire du matériel de technologie agro-alimentaire
 Vocabulaire des produits agro-alimentaires
 Vocabulaire des activités agro-alimentaires
 Vocabulaire des actants
 Vocabulaire des affaires
2. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;
 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;
 De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.
3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;
 Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

 APT 121: Statistics and Probabilities

 Statistics and Probabilities: 4 credits (60 hours); L, T, P, SPW

Objective:
Students will learn relevant statistical tools and techniques to collect, analyse and
present data

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Students gain knowledge on how to design, exploratory and secondary research,
data collection, measuring attitudes, questionnaire design, sampling techniques and
data analysis

Course content

1. Introduction
 Definition
 Why study statistics
 Uses of statistics
 Elements of statistics
2. Sources and methods of data collection
 Introduction
 Sources of data
 Methods of data collection
 Errors in data collection
3. Methods for describing sets of data
 Introduction
 Tables
 Graphics methods of data presentation
4. Data analysis
 Introduction
 Ratios and percentages in demography
 Measures of location
 Measures of variability
 Interpreting the standard deviation
 Other numerical measures
5. Simple linear regression and correlation
 Introduction
 Some definition
 Scatter diagram
 Regression line
 Correlation coefficient
6. The normal distribution

 APT122: Principles of Environmental Science / Agro-Climatology

 Principles of Environmental Science:3 credits (45 hours); L, T, P,SPW

Objective: This course provides the student with an overview of issues of environmental
concerns. It introduces the concept of sustainable development and cultivates
concern for environmental stewardship. The student should acquire scientific
understanding of the impact of human activities on degrading the environment.

Course content

1. Definition of terms

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 2. How the environment has changed overtime and the effects on plants
and animals
3. A review of some current environmental topics of local and global
concern such as population growth, loss of biodiversity, degradation of
soils, climate change, pollution, waste management, environmental
health
4. A review of the four key environmental elements: water, air, earth and fire
5. A general notion of Environmental Impact Assessment (EIA) and a
consideration of law and the environment.

 Agro-Climatology: 2 credits (30 hours); L, T, P, SPW

Objectives: To enable students diagnose farming problems and find appropriate
solutions.
To equip the students with knowledge of the physical forces and dynamic elements of
weather and climate as they affect agricultural production especially within the
tropical regions with which the students are familiar.
Course content
1. General knowledge of meteorological elements and their measurements-
temperature, rainfall, humidity, atmospheric pressure, sunlight,
evaporation, wind direction, wind speed etc.
2. Field trip to a meteorological station to observe the functioning of the
instruments cited above.
3. Composition and structure of the atmosphere.
4. General knowledge of climate and climate zones.
5. Climate factors: latitude, altitude, distance from the sea, ocean currents
etc with reference to their importance to agriculture.
6. Knowledge on phonology (periodic occurrence) with respect to changes
in behaviour – flowering, budding, fruiting, ripening etc.

 APT 123: Animal Anatomy And Physiology / Animal Nutrition

 Animal Anatomy and Physiology : 2 credits (30 hours); L, T, P, SPW

Objective: To study the anatomy (structure) and physiology of various organ systems
of domestic animals.

Course content

1. Anatomical details that distinguish each species and their effects on the
biology, physiology and pathology of each species of domestic animals
2. Locomotion, digestion, respiratory, urinary, genital and defence apparatus
3. Skeletal structure, muscles, coat cover (skin, hair, wool, plumage)
4. Products (meat, milk, eggs, by-products)

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 5. Moulting, hair eating and feather picking.
6. Animal cell
7. Blood and circulatory system

 Animal Nutrition: 2 credits (30 hours); L, T, P, SPW

Objective: The Unit has three fundamental objectives. The first is to provide the
students with knowledge on feed composition, their digestion processes, and nutrient
metabolism. The second objective is for the student to learn to evaluate the nutritional
value of the different feed components, through the application of various systems.
The third objective is to provide the student with the necessary knowledge and
techniques to evaluate the animal's nutrient requirements in the different growth and
production stages and to estimate, control and predict feed intake.

Course content
1. Feed composition, nutrient digestion and metabolism
 Chemical composition and physical properties of feed components
 Microbiology of the digestive tract: ruminants and monogastrics
 Comparative digestion: processes, end products and efficiency
 Intermediate metabolism: gut and liver
 Tissue metabolism: bones, muscle, adipose tissue, reproductive tract
and mammary gland
 Nutrigenomics
2. Feed evaluation
 Energy evaluation systems
 Protein evaluation systems
 Mineral and vitamin availability
3. Nutrient requirements
 Estimation and expression of nutrient requirements
 Nutrient balance and body reserves
 Maintenance, activity and thermal regulation
 Growth and development
 Reproduction, pregnancy and lactation
4. Feed intake
 Control mechanisms
 Estimation methodologies
 Variation factors
5. Case studies
6. Practicals

 APT 124: Principles of Seed Technology / Principles of Crop Protection

 Principles of Seed Technology: 2 credits (30 hours); L, T, P, SPW

Objective: To enable students’ future farmers/entrepreneurs understand the basic
principles of producing planting materials, the technologies involved, management
and marketing.

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Course content

1. Introduction
 Objective
 Importance of seeds in Agriculture.
 Generalities and classification of seeds
2. Part 1: Sexual reproduction
 Principles of plant reproduction
 Definition of key words used in plant reproduction
 Selection and Breeding
 Choice of Quality seeds
 Seed drying and storage
 Sowing-Nursery-Transplanting
 Germination Test
 Notion of Dormancy
 Vitality of seeds
3. Part 2: Assexual reproduction or vegetative reproduction
 Different methods of vegetative propagation
 Cutting
 Layering
 Budding and Division
 Grafting
 Biotechnology and seed production:
 Plant cell and tissue culture
 Principles of Crop Protection: 2 credits (30 hours); L, T, P, SPW
Objective: Students should be equipped with general knowledge and/or skills on pests
and diseases of cultivated crops and their management.

Course content

1. Principles of Pest and Disease control

 Pests
 Definition of pests
 Classification of plant pests
 Pest damage to crop plants
 Diseases
 Definition of plant disease
 Classification of plant disease
 Causes of plant disease
 Development of disease in a crop
 Life cycle of the pathogen
 Epidemiology
 Control of pests and disease
 Non-chemical methods
 Chemical control
 The concept of integrated pest management (IPM)
 Chemicals used to control plant pests and diseases

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 o Formulation
o Persistence
o Nomenclature of pesticides
 Method of application of pesticides
o Application to soil
o Application to seed
o Application to crops
 Equipment for application of pesticides
 Efficient and safe use of pesticides.

 APT 125: Industrial Crop Production / Farm Practice 2

 Industrial Crop Production: 2 credits (30 hours); L, T, P, SPW

Objective : The student should be able to understand the production, technology and
management of fibre, latex, and sugar crop of Cameroon; He or she should have the
ability to produce each of them.

Course content
The following crops shall be studied:
1.
 Cotton
 Rubber
 Sugar cane
 Oil palm
 Tea, etc….
2. Each crop shall be studied under the headings given below:
 Origin and distribution
 Uses
 Botanical description and classification
 Ecology
 Propagation
3. Nurseries
4. Budding or grafting
 Crop husbandry
 Land preparation
 Planting
 Fertilization
 pruning
 Protection
 Weed control
 Pest control
 Harvesting
 Farm Practice 2: 2 credits (30 hours); L, T, P, SPW

Objective: This course will enable the students to carry out practical work in the
collective and/or individual plots.

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Course content
1. Land preparation
2. Nursery
3. Field planting and maintenance
4. Manuring
5. Harvesting
6. Animal feed production
7. Animal feeding
8. Animal care.

 APT 126: Internship 1

 Internship 1 : 6 Credits (90 Hours); P, SPW

Objective: The objective is to enable the student understand and be used to the rural
environment in which he might work upon the completion of his training.

Course content
During the month of August, each student will carry out the study of one village of his
choice and will produce at the end, a report including the following topics:

1. The history of the village

2. The physical feature of the village (village landscape, pedology, climate,
etc.)
3. Village agriculture and economy
4. Diagnosis of village problems and proposal of solutions

 APT 127 : Civic and Ethical Education

 Civic and Ethical Education: 3 credits (45 hours); L, T, P, SPW

Course content

1. Definition of:
 Ethics
 Civics
 Deontology
 Human rights
2. Foundation of ethics
3. General and Professional ethics
4. Deontology in education
5. Moral consciousness
6. The universal declaration of Human Rights
7. Protection of the environment
8. Profession / Vocation
9. Good governance in public services

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 10. Human qualities
11. Some moral figures through national and foreign history

 APT 231 : Agricultural experimentation and Designs/ Post Harvest

Technology

 Agricultural Experimentation And Designs: 2 Credits (30 Hours); L, T, P, SPW

Objective: Students should acquire an understanding of experimental designs,

quantitative methods of research and be able to use them adequately.
Course content

1. Background information on statistics

2. Sampling techniques
3. Introduction to experimentation and experimental designs
4. Analysis of variance
5. Mean separation
6. On-farm research

 Post Harvest Technology: 2 credits (30 hours); L, T, P, SPW

Objective: By the end of the course, students should be able to:

- Describe the processes/factors that result in quality deterioration and loss of

harvested produce
- Explain technologies/procedures applied to improve quality and reduce losses of
harvested produce.
- Discuss quality attributes and standards required to maintain safety of harvested
produce

Course content

1. Introduction
 Background
 Definition of terms
 Importance of Postharvest Technology
 Comparison between perishable and non-perishable crops

2. Value of crops and their losses

 Value of harvested crops
 The Postharvest Food Pipeline:Stages at which crop losses occur
3. Factors causing Postharvest Losses
 Preharvest factors
 Biological factors (Physiological factors, insect pests)
 Environmental factors
4. Postharvest Technology Procedures

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  On-farm (Primary) processing technologies
 Storage technologies for primary processed products
 Technologies for management of perishable produce
5. Harvesting and Quality Requirements for Perishable and Non-perishable
Crops
 Maturity and indices
 Parameters used to describe quality of commodities
 Grade standards and inspection
 Mechanical and Hand harvesting
 Preparation of produce for the Fresh market
 Packaging and packages for fresh produce

 APT 232 : Farm and Resource Management / Soil and Water conservation

 Farm and Resource Management : 3 credits (45 hours); L, T, P, SPW

Objective: At the end of this course, students should be able to conduct farm
activities, choose better alternative and conceive long or short-term production
planning.
Course content
1. Scope and nature of Farm Management
 Introduction
 Scope of Farm Management
 Principles of Farm Management
 Business objectives
 Business areas to be managed
2. Decision making
 Steps in achieving management objectives
 Planning and control
 Managerial effectiveness
3. Farm business organizations
 Subsistence farming
 Differences between Subsistence farming and Commercial farming
 Risks and Uncertainties in agriculture
 Types of risks and ways of checking risk effects in agriculture
(precautions)
4. Management tools and farm planning
 Farm records and accounts
 Types of farm records and accounts
 Uses of farm records and accounts
 Importance of farm records and accounts
 Farm budgeting
 Advantages of budgeting
 Types of budgeting

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  Budgeting procedure
 Depreciation
5. Farm accounting systems
6. Farm valuation
 Approaches of farm valuation
 Basis of valuation
7. Farm accounting statement
 Balance sheet
 Income statement
 Cash flow statement

 Soil and Water Conservation: 2 credits (30 hours); L, T, P, SPW

Objective: A the end of the course, the students are expected to have knowledge
and skills on the main techniques of controlling erosion and other soil degradation
factors.

Course content
1. Soil erosion
 Erosion caused by water
 Erosion caused by wind
 Stream bank erosion
2. Soil conservation (agronomic measures to control erosion)

 APT 233: Cattle Production / Pig Production

 Cattle Production: 2 credits (30 hours); L, T, P, SPW

Objective: the student should be equipped with knowledge, skills, and techniques of
cattle production and management.

Course content

1. Selecting the breeding herd

2. Definition of common cattle terminology
3. Physiology of reproduction
4. Artificial insemination
5. Developing dairy calves and heifer
6. Beef production
7. Milk production
8. Cattle breeding
9. Selecting and developing breeding dairy cattle for profit
10. Ageing
11. Establishing the breeding herd
12. Care and management of the breeding herd
13. Stocker and feeder cattle production

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 14. Reproduction in dairy cattle
15. Beef cattle housing and handling equipment
16. Nutrition and feeding (Digestion and utilization of food)
 Anatomy and physiology for beef cattle
 Digestion of food
 Absorption of nutrients
17. Rations for beef cattle
 Preparation of feeds
 Manner of feeding
 Fattening cattle on pasture
 Ration of beef cattle
 Formulating rations
 Feeding additives
 Implants for beef cattle
18. Keeping beef cattle healthy
 Control of parasites
 Control of diseases
19. Beef cattle selection
 The beef carcass
 Slaughtering process
 Carcass grades and grading
 Beef by-products
20. Raising and managing dairy heifers
 Building up the dairy herd
 Handling the dairy herd
 Raising the dairy calf
 Feeding the dairy herd
 Controlling parasites and diseases
 Milk production
 The farm milk house
 The dairy barn
 Marketing dairy products
 Keeping records of the dairy
 Finishing of fattening
 Nutrition and feeding
 Rations for beef cattle
 Beef cattle selection
 The beef carcass
 Slaughtering process
 Beef by-products
 Pig Production : 2 credits (30 hours); L, T, P, SPW

Objective: the student should be equipped with knowledge, skills, and techniques of
pig production and management.

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Course content
1. General considerations about the pig port as human food
2. Breeding and selection
3. Prenatal development
4. Postnatal development
5. Growth
6. Reproduction
7. Lactation
8. Feeding and nutrition
9. Feed stuff and Morden feed formation
10. Energy source for swine
11. Protein source
12. Mineral and vitamin and non-nutrition
13. Feed additive
14. Processing and its effects on nutritive value
15. Control of diseases
16. Nutritive disorder and toxic substances
17. Environmental physiology
18. Swine management and marketing

 APT 234: Cereal Production / Root And Tuber Production

 Cereal Production: 2 credits (30 hours); L, T, P, SPW

Objective:

The student should be able to understand the production, technology and

management of each of the cereal crops of Cameroon. He or she should have the
ability to produce each of these cereals.

Course content

1. The following cereals shall be studied:

 Maize
 Sorghum
 Rice
 Wheat
 Millet
2. Each cereal shall be studied under the headings given below:
 Origin and distribution
 Uses
 Botanical description and classification
 Ecology
 Propagation
 Crop husbandry
 Land preparation

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  Planting
 Fertilization
 Protection
 Weed control
 Disease control
 Pest control
 Harvesting
 Processing and storage

 Root And Tuber Production: 2 credits (30 hours); L, T, P, SPW

Objective :

- The student should be able to understand the production, technology and

management of each of the main root and tuber crops of Cameroon
- He or she should have the ability to produce each of these roots and tubers.

Course content

1. The following roots and tubers shall be studied:

 Cassava
 Yams
 Potato
 Cocoyam
 Sweet potato
2. Each crop shall be studied under the headings given below:
 Origin and distribution
 Uses
 Botanical description and classification
 Ecology
 Propagation
 Crop husbandry
 Land preparation
 Planting
 Fertilization
 Protection
 Weed control
 Disease control
 Pest control
 Harvesting
 Processing and storage

 APT 235: Sheep and goat production / Poultry production

 Sheep and Goat Production: 2 credits (30 hours); L, T, P, SPW

Objective: the student should be equipped with knowledge, skills, and techniques of
sheep and goat production and management.

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Course content:

A. Sheep

1. Classes and breeds of sheep

2. Breeds and breed characteristics
3. Selecting and establishing the breeding fleck
4. Conditions to consider before starting a flock
 Selecting the breed
 Selecting foundation stock
5. Selecting feeder lambs
 Classes and grades of feeder sheep and lambs
 Selecting the weight and grade of feeder lambs
6. Feeds and feed utilization
 The digestion system of sheep
 Digestion process of young lambs and older animals
7. Balancing the ration
8. Measuring the value of feeds
9. Quality of feeds
10. Commercial mixed feeds
11. Feeding the breeding flock
12. Feeding the ewes during gestation
13. Feeding ewes that are sucking lambs
14. Feeding the breeding rams
15. Feeding lambs
16. Management of the breed flock
17. Heat period, gestation and breeding seasons
18. Preparing the ewe and ram for breeding
19. Ewe-ram ratio and age of ram
20. Planning the lambing season and age to breed ewe
21. Management of the new born lambs
22. Management of growing lambs
23. Shearing sheep
24. Shelter and equipment for sheep
25. Reproduction, inheritance, and breeding system in sheep
26. Keeping sheep healthy
B. Goat

1. Classification, distribution, and importance of domestic goat

2. Genetic improvement
3. Meat production
 Reproduction
 Growth rate
 Feed conversion
 Carcass characteristics

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 4. Milk production
5. Milk composition
6. Length of lactation and lactation curve
7. Level and efficiency of milk production
8. Fibre production
9. Husbandry
 Size and structure of herds
 Behaviour
 Reproductive management
10. Herding and fencing
11. Control of diseases

 Poultry Production: 2 credits (30 hours); L, T, P, SPW

Objective: the student should be equipped with knowledge, skills, and techniques of
poultry and rabbit production and management.

Course content

1. Poultry breed and breeding selection and culling

2. Poultry nutrition and feeding
3. Poultry housing and equipment
4. Poultry health, diseases prevention, and parasite control
5. Specialized poultry production
6. Poultry management
7. Business aspect of poultry production
8. The egg
9. Marketing poultry and eggs

 APT 236: Soil fertility and plant nutrition / Fruit and vegetable production

 Soil Fertility and Plant Nutrition: 2 credits (30 hours); L, T, P, SPW

Objective: At the end of the course students should be able to determine the essential
characteristics of a natural fertility; in case of a poor or low soil fertility, they should be
able to put in place agricultural techniques to boost the fertility of the soil.

Course content

1. Nutrients functions of soil supplied elements and deficiency symptoms

2. Organic manure
3. Inorganic fertilizers
4. Form of fertilizer available
5. Fertilizer placement
6. Fertilizer recommendations (calculating product used from
recommendations)

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 7. Liming
8. Soil fertility and biotic factors
9. The decomposition of organic matter
 Aminization
 Nitrification
 Ammonification
 Nitrogen fixation

 Fruit and Vegetable Crop Production: 3 credits (45 hours); L, T, P, SPW

Objectives:

- The student should be able to understand the production, technology and

management of each of the main fruit and vegetable crops of Cameroon
- He or she should have the ability to produce each of them.
Course content

1. The following fruit and vegetable crops shall be studied:

 Bananas
 Pineapple
 Citrus
 Mango
 Avocado pear
 Common vegetable crops
2. Each crop shall be studied under the headings given below:
 Origin and distribution
 Uses
 Botanical description and classification
 Ecology
 Propagation
 Nurseries and nursery maintenance
 Budding, grafting
 Crop husbandry
 Land preparation
 Planting
 Fertilization
 pruning
 Protection
 Weed control
 Disease control
 Pest control
 Harvesting
 Processing and storage

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 APT 237: Business Law

 Business Law:3 credits (45 hours); L, T, P, SPW

Objective: At the end of this course, students should be able to identify and explain
some fundamental principles of business law, distribution law, and intellectual property
law. Students are equally expected to understand the rules and legal provisions
regarding the internal and external operations of a corporate body including the
powers of executives.

Course content

1. Banking Law
 Fundamental principles of banking law
 Bankers/customer relationship
 The bankers lien
 Direct debts and credits
 Guarantees and securities
 Negotiable instruments
2. Law of Taxation
 Fundamental principles of taxation law fiscal and customs reforms
within the CEMAC
 Methods of tax imposition on companies
 Types of tax regulation
3. Insurance law
 Fundamental principles
 Insurance interest
 Utmost good faith (misrepresentation and non-disclosure
 Indemnity contribution and subrogation
 Proximate course
 Agents and brokers
 Settlement of insurance claims
 Application of the CIMA code
4. Law of Arbitration
 Notion of arbitration
 Other alternatives teachings in resolving conflicts mediation,
conciliation and reconciliation
 Arbitration agreements
 Arbitration tribunal
 Proceedings
 Awards, recognising, enforcing and resisting awards
 Applicable laws
 Impact of the OHADA treaty
5. Intellectual property law
 World intellectual property organisation (WIPO) Treaties and their
implementation

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  Patent law
 Design law
 Trade and service marks law
 Copy right law
 Complete and technology law: fundamentals of computer contracts,
computer trands and hacking.
 Other (National or international) Intellectual property organisation.

 APT 241: Agricultural Marketing

 Agricultural Marketing:5 credits (75 hours); L, T, P, SPW

Objectives: At the end of this course, students should be able to:

- Understand the role of marketing in the economy;
- Predict consumer’s wants or preferences;
- Anticipate and satisfy demand (needs) profitably in markets.
Course content
1. The environment of marketing
2. Approaches to analyse marketing problems
3. Market organisation
4. Supply and demand of agricultural products
5. Structure, conduct and performance of a market
6. Selling of agricultural products
7. General problems of agricultural commercialisation

 APT 242: Agroforestry

 Agroforestry:4 credits (60 hours); L, T, P, SPW

Objective: To enable students diagnose farming production problems and find
appropriate solutions economically and ecologically sound for the promotion of
natural resources and environment.

Course content
1. Chap 1: Historic- concepts and Principles of Agroforestry
2. Chap 2: Agroforestry components and Interactions
3. Chap 3: Agroforestry Techniques and Systems.
4. Chap 4: Dangers of Agroforestry and their Palliatives.
5. Chap 5: Socio Economic Aspects of Agroforestry.
6. Chap 6: Developing Agroforestry Interventions.
7. Chap 7: Agroforestry Extension.

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 APT 243: Parasitology / Pesticide application and Management

 Parasitology: 3 credits (45 hours); L, T, P, SPW

Objective: To permit the veterinary nurses to acquire the knowledge and master
diseases provoked by internal and external parasites.
Course content:
1. Chapter 1: Generalities
 Definition
 Classification of parasites
 Classification of host
 Routes of transmitting the parasites
 Direct pathogenic effects
 Indirect pathogenic effects
 Factors influencing epidemiology
 Self cure
2. Chapter 2: Parasitic diseases
 The gastro-intestinal tract
 Respiratory system
 Urinary system
 Skin and subcutaneous tissue
 Circulatory system
 Muscles and ligaments
 Nervous system
 The eye
 Reproductive system

 Pesticide Application and Management: 2 Credits (30 Hours); L, T, P, SPW

Objective: To give the trainees the ability and skills to efficiently use pesticides and
equipment to control pests

Course content

1. Chemicals used to control plant pests

 Formulation
 Persistence
 Nomenclature of pesticides
2. Methods of application of pesticides
 Application to soil
 Application to seed
 Application to crops
3. Equipment for application of pesticides
4. Efficient and safe use of pesticides

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 APT 244: Principles of aquaculture / Agricultural extension education

 Principles of Aquaculture: 2 credits (30 hours); L, T, P, SPW

Objectives:
Describe the historical and current state of aquaculture in the world
Describe the basic physical-chemical parameters of water that are relevant to
aquaculture
Explain current culture systems and associated basic engineering aspects
Characterize the biology and culture of 8 major groups of cultured aquatic organisms
Explain basic reproductive physiology and the application of genetic tools to
aquaculture
Identify the important macro and micro nutrients relevant to fish nutrition and feed
formulation
States the main factors related to aquatic health and disease and their interplay
Describe the main economic, legal and social contexts associated with aquaculture
Discuss the various point of views related to aquaculture environmental impacts and
sustainability

Course content
1. Key Chemical and physical processes in aquaculture systems
2. Aquaculture production systems
3. Culture of fish
4. Vertebrate Reproduction
5. Invertebrate reproduction
6. Breeding systems and genetics
7. Aquaculture products
8. Culture of Invertebrates
9. Culture of seaweeds
10. Minimising environmental impacts
11. The future of aquaculture

 Agricultural Extension Education: 2 credits (30 hours); L, T, P, SPW

Objective:
- To equip Agriculture trainees with knowledge and skills that will enable them to
help farmers identify, analyse and deal with their production problems.
- Discuss the principles and practices of agricultural extension and
communication and their relevance to sustainable agriculture and
development
- To equip trainees with skills and techniques that will enable the rural community
identify and address their own problems.

Course content
1. Introduction
2. Principles and Approaches of Extension Work

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 3. The Agriculture Extension Agents
4. Social Change and Innovation
5. Gender In Extension
6. Community Participation in Rural Development
7. Extension Monitoring Systems

 APT 245: Principles of food technology / Food processing and

preservation

 Principles of Food Technology: 2 credits (30 hours); L, T, P, SPW

Objective: The aim of the course is to introduce students to the main principles of
technology and its implementation in the food industry. The course covers the basic
principles and practices of the major techniques used in food processing and
preservation along with critical issues in food regulations and nutrition

Course content

1. Principles of food processing and preservation techniques.

2. Properties and relationships (chemical/ physical) of major food
constituents and of the biohazards those are important in food
processing with regard to product quality in the food industry.
3. Nutritional properties of food constituents.
4. Principles and importance of cleaning and sanitation in food process
operations.
5. Impact of water and waste management in the Food Industry
6. Ethical considerations in food production, processing and marketing in
relation to the consumer.

 Food Processing and Preservation: 2 credits (30 hours); L, T, P, SPW

Objective: To introduce the principles of the manufacturing processes and

technologies used in the production of food products and the preservation issues
associated with food quality and safety in food production.

Course content

1. Principles and processes of canning, freezing, dehydrating and

fermentation of foods;
2. The use of salt, sugar and additives to preserve food;
3. The importance of food packaging.
4. Food manufacturing processes in the fish, meat, fruit and vegetable,
cereal, dairy, beverage and confectionery industries.

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 5. Principles and techniques of proper handling and preservation of products
in these industries. Ingredients such as sweeteners, flavourings, colouring
and preservatives.

 APT 246: Internship 2

 Internship 2 : 6 credits (90 hours); L, T, P, SPW

Objective: The internship 2 is a one to two month internship in an agro-pastoral

enterprise. At the end of this period, the trainee should be able to analyse the
functioning of the enterprise, come out with a problem faced by the enterprise and
propose possible solutions to the problem.

Course content:
1. Presentation of the enterprise
2. History of the enterprise
3. Administrative and technical organisation of the enterprise
4. Activities of the enterprise
5. Socio-economic analysis of the enterprise
6. Problems and solution proposals

 APT 247: COMPUTER FOR BUSINESS

 Computer for Business:3 credits (45 hours); L, T, P, SPW

Objective: At the end of the course, the student should be able to:
- Know related computing concepts ;
- Have practical hands on using computers.

Course content

1. Introduction, historical background ;

2. Types of computers and application areas;
3. Impact of computers on society;
4. Current notions e.g., information society and globalisation;
5. Outline computer organisation (block structure of computers);
6. Explanatory definitions and examples of basic hardware, software and
networking;
7. Conceptual (abstract) view/layout of problem handled be given
packages, optional packages, presentation graphics and graphing
packages;

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8. Explanatory definitions and procedures in using Computer systems (e.g. E-
mail, WEB page access/download, file transfer). Information Services; e-
commerce, mention assorted internet related protocols and standards
e.g. http, ftp, html.
9. Office automation, introductory use of word processor, graphics and
spread sheet packages, database access;

The Minister of Higher Education

Pr Jacques FAME NDONGO

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Field : ENVIRONMENTAL SCIENCES
Specialty :
AGRO-FORESTRY AND FOREST
MANAGEMENT

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 Field: ENVIRONMENTAL SCIENCES

Specialty: Agro-Forestry and Forest Management

1. The objective of the training

Training students in Agro-forestry and forest management serves to ensure newness of

green fuel wood, soil fertility, the carbon/nutrient cycle, they also serve to diagnose
farming production problems and find appropriate solutions which are economically
and ecologically sound for the promotion of natural resources and environment.

2. Skills sought after

 Generic Skills
- Master the basic computer tools;
- To develop a professional attitude in the respect of the deontology and the
ethics;
- Work as a team in a training environment and in a professional practice
environment;
- Understand how organizations work;
- Work in a multicultural environment;
- Create and manage a business;
- Use data collection and processing techniques;
- Implement research and job security actions;
- Develop a learning autonomy in order to continuously pursue personal and
professional development throughout his career.

Knowledge in:
Agroforestry Ecology; Meteorology and Hydrology; Forest Plant Taxonomy; Agriculture
and Forestry Varieties; Agriculture System; Soil science; Agriculture and Forestry Survey
and Planning; Aquaculture; Industrial Crops; Food Plants; Fruit-tree/Fruit Plants;
Plantation Techniques; Agroforestry Products Harvesting and Processing; Livestock and
Poultry Breeding; Forestry Entomology and Pathology; Agroforestry Techniques; Plant
Physiology.

 Specific Skills
- Develop appropriate agroforestry technologies for more sustainable
management
- Recognise the principal grains and cereals;
- Apply standard silvicultural techniques in managing forest for sustainable
development;
- appreciate the principles of tree development;

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 - Identify mature trees for logging and the method to ensure proper logging;
- Appreciate energy and nutrient flow in a terrestrial system;
- Appreciate the importance of using appropriate method during logging;
- Apply survey techniques in agroforestry;
- Protect against fire encroachment and illegal felling;
- Prepare and didacticsaids in agroforestry;

3. Career opportunities
- Disseminators of agroforestry technologies to communities;
- Technicians in the Ministry of Forestry and Wild Life and the Ministry of the
Environmentalist and Nature Protection;
- Personal initiative as cooperative or NGO’s promoting sustainable natural
resource use.

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 4. Organization of teachings

 FIRST SEMESTER

Field: Environmental Sciences Specialty: Agro-Forestry and Forest

Management
Course Number of hours Number
Course titles
Code L T P SPW Total of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
AGF111 Mathematics/Statistics 30 20 5 5 60 4
AGF112 Biochemistry 30 20 5 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
AGF113 Silviculture 20 15 20 5 60 4
AGF114 Wood Anatomy and Properties 20 15 20 5 60 4
AGF115 Forest Botany 30 20 20 5 75 5
AGF116 Forest Economics 30 20 20 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
AGF117 Civic education and ethics 30 10 5 45 3
Total 190 120 90 35 450 30

 SECOND SEMESTER
Specialty: Agro-Forestry and Forest
Field: Environmental Sciences
Management
Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
AGF121 History of forest reform in Cameroon 30 20 5 5 60 5
AGF122 Microbiology 40 10 20 5 75 4
Professional courses 60% (4 UC) 18 credits 270 hours
AGF123 Forest inventory and mensuration 20 15 20 5 60 4
AGF124 Terrestrialecosystems 20 15 20 5 60 4
AGF125 Non-Ignited Forest Products 30 20 20 5 75 5
AGF126 Agroforestry 30 20 20 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
AGF127 Bilingual Training 30 10 5 45 3
Total 160 85 145 60 450 30

 THIRD SEMESTER
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 Specialty: Agro-Forestry and Forest
Field: Environmental Sciences
Management
Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
AGF231 Rural sociology 30 20 5 5 60 4
AGF232 Forest ecology 40 30 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
AGF233 Introduction to forest management 30 20 5 5 60 4
AGF234 Aerial and ground survey techniques 30 20 5 5 60 4
AGF235 Training in firearms and ballistics 30 20 20 5 75 5
AGF236 Forest engineering 30 20 20 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
AGF237 Computer and multimedia 25 10 5 5 45 3
Total 190 110 80 60 450 30

 FOURTH SEMESTER
Specialty: Agro-Forestry and Forest
Field: Environmental Sciences
Management
Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
AGF241 Environmental law 30 20 5 5 60 4
AGF242 Certification and sustainable forests 40 25 5 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
AGF243 Wood processing and utilization 25 10 20 5 60 4
AGF244 Forest protection and logging control 35 15 5 5 60 4
AGF245 Cartography 35 15 5 5 60 4
AGF246 Internship 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
AGF247 Labour Law 10 5 45 3
Total 230 105 35 35 450 30

5. Courses content

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 AGF 111: Mathematics/Statistics

 Mathematics: 2 credits (30 hours); L, T, P, SPW

Objectives
Atthe end of this course, students will be able to knowledge of mathematics to
agricultural production and business decisions.
2. Importance of agricultural mathematics to students
3. Basic arithmetic
 Decimals
 Fractions
 Percentages
 Negativenumbers
4. Use of measures on the farm
 Linearmeasures
 Square measures (area)
 Cubicmeasures (volume)
 Square roots
5. 4. Weights and their use
6. 5. Trigonometriccalculations
7. 6. Measurement conversions

 Statistics: 2 credits (30 hours); L, T, P, SPW

Objectives:
Students will learn relevant statistical tools and techniques to collect, analyse and
present data. Studentsgain knowledge on how to design exploratory and secondary
research as well as data collection, measuring attitudes, questionnaire design,
sampling techniques and data analysis

1. Introduction
 Definition
 Whystudystatistics
 Uses of statistics
 Elements of statistics
2. Sources and methods of data collection
 Introduction
 Sources of data
 Methods of data collection
 Errors in data collection
3. datasets
 Introduction
 Tables
 Graphics methods of data presentation

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 4. Data analysis
 Introduction
 Ratios and percentages in demography
 Measures of location
 Measures of variability
 Interpreting the standard deviation
 Othernumericalmeasures
5. Simple linearregression and correlation
 Introduction
 Somedefinition
 Scatterdiagram
 Regression line
 Correlation coefficient
6. The normal distribution

 AGF 112: Biochemistry

 Biochemistry: 5 credits (75 hours); L, T, P, SPW

Objectives
- Students should understand the structure, function, properties and metabolism of
biomolecules in plants and animals
- Students should understand the relevance of biochemistry and its application in
plant and animal production and technology

1. Proteins, Amino Acids, and Peptides

2. Carbohydrates
3. Lipids
4. Nucleic Acids and Nucleotides
5. The Enzymes
6. Introduction to Metabolism
7. Energy Transfer Process
8. Metabolism of Carbohydrates
9. Metabolism of Lipids
10. Metabolism of Nitrogen Compounds
11. Protein Syntheses and Gene Action
12. The Control of Metabolic Activities

 AGF 113: Silviculture

 Silviculture: 4 credits (60 hours); L, T, P, SPW

Objectives
- Students should master standard silvicultural techniques.

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 - Students should be able to apply standard silvicultural techniques in managing
forest for sustainable development.
1. Natural forest regeneration
2. Artificial forest regeneration
3. Nursery techniques
4. Taunggyi and other Silviculture techniques

 AGF114: Wood Anatomy and Properties

 Wood Anatomy and Properties: 4 credits (60 hours); L, T, P, SPW

Objectives
- At the end of the course students should master what constitutes wood
- Identify the different types of wood
1. Characteristics of wood
2. Structure and properties
3. Identification

 AGF 115: Forest Botany

 Forest Botany: 5 credits (75 hours); L, T, P, SPW

Objective
- Students should appreciate the principles of tree development
- Tree nomenclature
- The interaction of trees and other members of the environment
1. Morphology of tropical trees
2. Taxonomy of tropical trees
3. Ecology of tropical trees

 AGF 116: Forest Economics

 Forest Economics: 5 credits (75 hours); L, T, P, SPW

1. Markets, government, and forest investment analysis
 Basic economic questions
 Forests as economic resources
 Economic decision making
 Market economies and the role of government
 Forest investment analysis
2. The forest sector – land, timber, and unpriced forest values
 Timber supply, demand, and pricing
 Unpriced forest values
 Land allocation and multiple use

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 3. The economics of forest management
 The optimal forest rotation
 The stand and the forest
 Market solutions and limitations
 Timber harvests over time in the absence of sustained yield policy:
market as a regulator
 Long-term trends in the forest sector and silvicultural investment
4. Economics of forest policy
 Property rights
 Forest taxes and other charges
 Forest products trade
 Global forest resources and the environment

 AGF 117:Civic education and ethics

 Civic education and ethics: 3 credits (45 hours); L, T, SPW

Content:
 The citizen;
 The Nation;
 The State;
 Public Property unto collective property;
 The freedoms;
 The public service;
 Problem of ethics;
 Ethics, Law and reason;
 Management and ethics of responsibility;
 Ethics and management.
 Ethics
 Civics
 Deontology
 Moral consciousness
 The universal declaration of Human Rights
 Good governance in public services
 Explain the importance of civics to the life of the nation
 Functions of the state and its citizens
 Deontology, Professional ethics and professionalism
 Relationship between morality, law and ethics
 Codes of ethics

 AGF 121: History of forest reform in Cameroon

 History of forest reform in Cameroon: 5 credits (75 hours):L, T, P, SPW

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 AGF 122: Microbiology

 Microbiology: 4 credits (60 hours); L, T, P, SPW

Objectives: To permit the trainees to acquire the knowledge and master how to
determine pathological micro-organisms for plants and domestic animals.

1. Chapter 1: Definition
2. Chapter 2: Classification of microorganisms
3. Chapter 3: Methods of classification
4. Chapter 4: Bacteria
5. Chapter 5: Mycoplasmas
6. Chapter 6: Rickettsiae
7. Chapter 7: Fungi
8. Chapter 8: Viruses

 AGF 123: Forest inventory and mensuration

 Forest inventory and mensuration: 4 credits (60 hours):L, T, P, SPW

Objectives
- Identification of mature trees for logging
- Identification method to ensure proper logging

1. Forest resource sampling and enumeration techniques

2. Measurement and estimation of timber in log and forest stands

 AGF 124: Terrestrial ecosystem

 Terrestrial ecosystem: 4 credits (60 hours); L, T, P, SPW

Objectives
- Appreciate energy and nutrient flow in a terrestrial system
- Knowledge the inter-dependence of components of an ecosystem

1. The major terrestrial biomass of West Africa and their ecological features
2. The flow of energy and materials through natural ecosystems
3. The importance of conservation

 AGF125:Non-Ignited Forest Products

 Non-Ignited Forest Products: 5 credits (75 hours); L, T, P, SPW

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 AGF 126: Agroforestry

 Agroforestry: 5 credits (75 hours); L, T, P, SPW

Objectives: To enable students diagnose farming production problems and find

appropriate solutions economically and ecologically sound for the promotion of
natural resources and the environment.

1. Historic- concepts and Principles of Agroforestry

2. Agroforestry components and Interactions
3. Agroforestry Techniques and Systems.
4. Dangers of Agroforestry and their Palliatives.
5. Socio Economic Aspects of Agroforestry.
6. Developing Agroforestry Interventions.
7. Agroforestry Extension.

 AGF 127: Bilingual Training

 English : 1.5 credits (22 hours 30mn)); L, T, SPW

1. Vocabulary
 Technical and usual vocabulary of the specialty
2. Grammar
3. Bilingual expression
 Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
4. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
5. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting
 French : 1.5 credits (22 hours 30mn)); L, T, SPW
1. Vocabulaire
 Vocabulaire du matériel de technologie agro-alimentaire
 Vocabulaire des produits agro-alimentaires
 Vocabulaire des activités agro-alimentaires
 Vocabulaire des actants

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  Vocabulaire des affaires
2. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;
 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;
 De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.
3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;
 Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

 AGF 231: Rural sociology

 Rural sociology: 4 credits (60 hours); L, T, P, SPW

1. Meaning and definition of sociology and rural sociology.

2. Scope of sociology and rural sociology
3. Importance of rural sociology in forestry extension & interrelationship with
forest management
4. Cameroonian rural society and its important characteristics
5. Differences and relationship between rural and urban societies
6. Social Groups meaning and definition, classification of groups
7. Meaning, definition & functions of social stratification
8. Meaning and definition of cultural concepts (Culture, Customs, Folkways,
Rituals and Traditions)

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 9. Meaning and definition of social values and attitudes
10. Meaning and definition of social institutions
11. Meaning, definition and types of social organization
12. Role of social organizations in agroforestry
13. Meaning, definition and need of social control

 AGF 232: Forest ecology

 Forest ecology: 5 credits (75 hours); L, T, P, SPW

1. Introduction to Forest Ecology
2. Analyses of Changes in Forest Structure and Function at Multiple Time and
Space Scales
3. Primary production
4. Water cycle in forest ecosystem
5. Biotic interactions and biodiversity
6. Biogeochemical cycles of nutrients
7. Ecological stability and ecosystem interaction
8. The Role of Forests in Global Ecology

 AGF233:Introduction to forest management

 Introduction to forest management: 4 credits (60 hours); L, T, P, SPW

Objective
- Master forest administration techniques
- Evaluate their applicability in forest sustainability

1. Organization of forest services

2. Forest production activities
3. Forest protection and regulation of harvest for sustainable yield
4. Preparation of working plan

 AGF 234: Aerial and ground survey techniques

 Aerial and ground survey techniques: 4 credits (60 hours); L, T, P, SPW

Objectives
- Application of survey techniques in agroforestry
- Photography in agroforestry

1. Ground survey instruments

2. Radial-line plotting and height determination
3. Interpretation of aerial photographs and satellite imagery

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 AGF235:Training in firearms and ballistics

 Training in firearms and ballistics: 5 credits (75 hours); L, T, P, SPW

Objectives
- Use of weapons as a tool to protect forest
- Efficient use and management of weaponry

1. Practical training in handling and use of fire arms and ammunition

2. The care and maintenance of fire arms and ammunition

 AGF236: Forest engineering

 Forest engineering: 5 credits (75 hours); L, T, P, PW

Objective
- Agroforestry infrastructure and coordination

1. Construction of roads, bridges and other infrastructure in forest operations

2. Planning and supervision of forest engineering operations

 AGF237:Computer and multimedia

 Computer and multimedia: 3 credits (45 hours); L, T, P, SPW

A- The hardware
1. The peripheral components
 The input devices;
 The output devices;
 The storage devices;
 Input devices and output.
2. The central unit
 The central memory;
 The microprocessor;
 The ports;
 The motherboard;
 The chipset;
 The power supply; expansion cards; other internal organs.
3. The unit of exchange (or bus)
 Role;
 The bus types
- Data bus;
- Control bus;
- Address bus.
B- The software

1. The application software

 Definition;
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  Role;
 Types and examples of software.
2. The basic software (or software systems)
 Definition;
 Types of basic software;
- The drivers;
- The compilers;
- The utilities;
- The operating systems:
o Features;
o Roles;
o Types of operating system;
o Structure of a system of exploitation;
o Architecture;
 Concept of Free Software and proprietary software.
C- The study of the Graphical Environment Windows

1. Presentation;
2. Management of Windows;
3. Managing Files and Folders.
D- What is a file, a folder?
1. Path to a file. E- study practice of Microsoft Word
2. Study of Basic Functions.
F- Study practice of Microsoft Excel
1. Presentation;
2. Arithmetic operations.
G- Construction of a formula
1. Use of the integrated functions:
 Definition;
 Syntax of the integrated functions;
 A few integrated functions;
2. Relative reference, absolute reference and joint reference;
3. Case of synthesis.

 AGF241: Environmental law mensuration

 Environmental law mensuration: 4 credits (60 hours); L, T, P, PW

1. Introduction
 Scope and definition of environmental law
 Jurisprudential basis for protecting the environment.
 Legal norms and standards underpinning environmental management
2. International Environmental Law

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 3. Overview of the Evolution of Environmental Law in Cameroon
 Sources & History of Environmental Law.
 The Cameroonian Constitution & Environmental legislation
 Administration & enforcement of Environmental Law in Cameroon
4. Environmental Management
 Identification of environmental management tools in Cameroon
 Evaluation and assessment of environmental management in
Cameroon
5. Selected Topics: Natural Resource Conservation & Management

 AGF 242: Certification and Sustainable forest Governance

 Certification and sustainable forests Governance: 5 credits (75 hours); L, T, P,

SPW

1. Essential elements of forest certification programs

 The concept of forest certification
 Institutional elements of forest certification programs
2. Existing forest certification programs
 The forest stewardship council
 The sustainable forestry initiative
 LembagaEkolabel Indonesia
 The pan-european forest certification council
3. Common program challenges
4. Forest management practices that ensure ecosystem sustainability
5. Sustainable, structured, and transparent forest management

 AGF 243: Wood processing and utilization mensuration

 Wood processing and utilization mensuration: 4 credits (60 hours); L, T, P, SPW

Objectives
- Appreciate the importance of using appropriate method during logging
- Reasons and methodsof wood preservation

1. Filling and logging techniques

2. Wood conservation and processing
3. Wood seasoning and preservation

 AGF 244: Forest protection and log control

 Forest protection and log control: 4 credits (60 hours); L, T, P, SPW

Objective
Master Agroforestry protection techniques and control of agroforestry predators

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 1. Implementation of agroforestry
2. Study of pest and disease management in commercial forestry
3. Protection against fire encroachment and illegal felling

 AGF 245: Cartography

 Cartography: 4 credits (60 hours); L, T, P, SPW

Objective
- Didactics and aids in Agroforestry
- Preparation of didactics and aids in agroforestry

1. Construction of field reconnaissance and topography maps

2. Preparation of maps from aerial and satellite imagery

 AGF246:Professional Internship

 Professional Internship: 6 credits (90 hours); L, T, P, SPW

1. Working in a company
2. Holding of the Intern journal
3. Choice of the theme of work in collaboration with the professional picture
framer and the academic framer
4. Elaboration of method of research
5. Resources to beexploited
6. Organization of work
7 Drafting of the report

 AGF 247: Labour Law

 Labour Law: 3 credits (45 hours); L, T, SPW

A- First part
1. The concept of Law;
2. The characters of the Law Rule;
3. Sources of Law (Hierarchical norms);
4. Enforcement (Non-retroactivity of the law and the territoriality of the
law);
5. Judicial institutions (Courts of first instance, principle of double
jurisdiction, appeal on points of law);
6. Sanctions of violation of the rule of law (Inhibition, execution,
reparation, repression);
B- Second part
1. Sources of Labour Law

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2. The different employment contracts (classic contracts and precarious
contracts)
3. Execution of the employment contract (salary and salary claim, various
professional sanctions)
4. Dismissal and resignation;
5. Resolution of labor disputes

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Field : ENVIRONMENTAL SCIENCES
Specialty :
NATURE MANAGEMENT AND
PROTECTION

Page 256 of 461

 Field: ENVIRONMENTAL SCIENCES

Specialty: Nature Management and Protection

1. The objective of the training

Training students in Nature Management and Protection serve to appreciate available

resources, the finiteness of resources, and the moral and legal responsibility to protect
resources.

2. Skills sought after

 General Skills
- Master the basic computer tools;
- To develop a professional attitude in the respect of the deontology and the
ethics;
- Work as a team in a training environment and in a professional practice
environment;
- Understand how organizations work;
- Work in a multicultural environment;
- Create and manage a business;
- Use data collection and processing techniques;
- Implement research and job security actions;
- Develop a learning autonomy in order to continuously pursue personal and
professional development throughout his career.
Knowledge in:
- Biology, geography, geology. biology
- Definition of environmental management
- Impact of man on the environment
- Climate change issues
- Pollution and the waste problem
- Land laws and management

 Specific Skills
- Improve on environmental stability;
- Manage forests, environment, and wildlife;
- Ensures that the consumption of resources and their associated impacts do
not exceed the carrying capacity of the environment;
- Conserve living organisms in the environment;
- Able to manage ecosystems;

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 - Develop skills to resolve conflicts that arise from the exploitation of these
resources;
- Integrate management of these resources with overexploitation issues;
- Protect reserves and Game Parks;
- Ensure a sustainable usage and management of these natural resources
and environmental protection;
- Conserve living organisms in the environment;
- Conserve life in its natural as well as out of its natural environment;
- Able to manage ecosystems;
- Manage non-timber forest products objective;
- Protection of naturalresources.

3. Career opportunities

- State ministries related to the environment;

- Botanical gardens;
- Tour guides, and conservationist jobs.
- Environmentalist and Nature Protection;
- Personal initiative as cooperative or NGO’s promoting sustainable natural
resource use.

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4. Organization of teachings

 FIRST SEMESTER

Field: Environmental Sciences Specialty: Nature Management and Protection

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
NMP111 Mathematics 30 20 5 5 60 4
NMP112 Physics 45 20 5 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
Introduction to environmental
NMP113 30 20 5 5 60 4
management
NMP114 Natural resources in Cameroon 30 20 5 5 60 4
Characteristics of resource
NMP115 45 15 10 5 45 5
management
NMP116 Sanitation I 35 35 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
NMP117 Bilingual Training 30 10 5 45 3
Total 185 140 30 35 450 30

 SECOND SEMESTER

Field: Environmental Sciences Specialty: Nature Management and Protection

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
NMP121 Biochemistry 40 15 5 60 4
NMP122 Statistics & Probability 45 20 5 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
NMP123 Principles of Biodiversity 40 15 5 60 4
NMP124 Ex-situ and In-situ Conservation 45 20 5 5 75 5
NMP125 SustainableWater Development 40 15 5 60 4
NMP126 Sanitation II 45 20 5 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
Information Technology in Nature
NMP127 30 10 5 45 3
Management and Protection
Total 230 90 70 60 450 30

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  THIRD SEMESTER

Field: Environmental Sciences Specialty: Nature Management and Protection

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
NMP231 Microbiology 40 25 5 5 75 5
NMP232 Pedology 35 20 - 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
NMP233 General Ecology 40 20 10 5 75 5
NMP234 Non-Timber Forest products 30 15 10 5 60 4
NMP235 Pollution Prevention 30 15 10 5 60 4
NMP236 Irrigation 35 35 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
Civic Education and Ethics/Initiation
NMP237 30 10 5 45 3
to the law
Total 270 140 35 35 450 30

 FOURTH SEMESTER

Field: Environmental Sciences Specialty: Nature Management and Protection

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
NMP241 Rural extension 45 25 - 5 75 5
NMP242 Chemistry 30 20 5 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
NMP243 Protection Of Natural Resources 30 20 5 5 60 4
Natural Resource Conflicts
NMP244 30 20 5 5 60 4
Management And Resolution
NMP245 Sustainable Water Development 30 20 5 5 60 4
NMP246 Internship - - 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
NMP247 Computer and Multimedia 30 10 5 45 3
Total 205 110 75 60 450 30

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5. Courses content

 NMP 111: Mathematics

 Mathematics: 4 credits 60 hours); L, T, P, SPW

1. Functions of a real variable

2. Circular functions, hyperbolic and their reciprocal
3. Differential of a function
4. Differential equations
5. Taylor's Formula and Limited Developments
6. Simple integrals and applications
7. Multiple integrals and applications to surface and volume calculation

 NMP 112: Physics

 Physics: 5 credits (75 hours); L, T, P, SPW

1. Viscosity of fluids: introduction to the rheology.

 Notions of rheology;
 Definitions of the coefficients of viscosity;
 The influence of different parameters on the viscosity;
 rheological behavior and classification of fluids;
 methods of measurement of viscosity.
2. Spectrometry of particles
 Field and electricpotential;
 Magneticfield;
 Magnetizedenvironments;
 Radioactive transformations.
3. Spectrometry of electromagnetic radiation.
 General information on the waves;
 Wave nature of light;
 Study of the sources of electromagnetic radiation;
 Geometricaloptics approximation;
 Dispersive systems to network;
 light sensors;
 Spectroscopic methods
4. Metrology
 The International System of Units and the usual units;
 equation to the dimensions and homogeneity of a relationship;
 quality of a measurement:
- Systematic errors, fidelity, accuracy, precision;
- Resolution and Sensitivity of a measuring device;
- Uncertainties on the result: statistical treatment of a series of
measures; central tendency (Average, median);
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 NMP 113: Introduction to environmental management

 Introduction to environmental management: 4 credits (60 hours); L, T, P, SPW

Objective:The aim of the programme is to develop the understanding of the environmental

and land-based sector, its processes and systems drawing on moral, ethical, commercial,
political and social viewpoints.

1. Definition of environmental management

2. Impact of people on the environment
3. Climate change issues
4. Pollution and the waste problem
5. Land laws and management

 NMP 114: Natural resources in Cameroon

 Natural resources in Cameroon: 4 credits (60hours);L, T, P, SPW

Objective: aiming at ensuring that the consumption of resources and their associated
impacts do not exceed the carrying capacity of the environment and breaking the
linkages between economic growth and resource use.

1. Protected resources
2. Renewable resources
3. Non-renewable resources
4. Other groups of resources
5. Balancing pressure on natural sources

 NMP115: Characteristics of resource management

 Characteristics of resource management: 5 credits (75 hours); L, T, P, SPW

Objective: ensure a sustainable usage and management of these natural resources

and environmental protection.

1. Measures and measurement of uses of resources by humans and animals

2. Impact on the environment,
3. Integrated resource management processes
4. New economic development model
5. Applicability in Cameroon (laws and legislation)

 NMP 116: Sanitation I

 Sanitation I: 5 credits (75 hours); L, T, P, SPW

1. Health aspects of sanitation

2. Main diseases due to poor sanitation

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 3. Barriers to progress in sanitation
4. Environmental Health protection measures and methods of control
5. Health education and promotion
6. Epidemiology and disease control
7. Social, natural, health sciences, economic and engineering science

 NMP117: Bilingual Training

 English : 1.5 credits (22 hours 30mn)); L, T, SPW

1. Vocabulary
 Technical and usual vocabulary of the specialty
2. Grammar
3. Bilingual expression
 Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
4. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
5. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting
 French : 1.5 credits (22 hours 30mn)); L, T, SPW
1. Vocabulaire
 Vocabulaire du matériel de technologie agro-alimentaire
 Vocabulaire des produits agro-alimentaires
 Vocabulaire des activités agro-alimentaires
 Vocabulaire des actants
 Vocabulaire des affaires
2. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;

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  Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;
 De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.
3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;
 Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

 NMP 121: Biochemistry

 Biochemistry: 4 credits (60 hours); L, T, P, SPW

Objectives
- Students should understand the structure, function, properties and metabolism of
biomolecules in plants and animals
- Students should understand the relevance of biochemistry and its application in
plant and animal production and technology

1. Protein, Amino Acids, and Peptides

2. Carbohydrates
3. Lipids
4. Nucleic Acids and Nucleotides
5. The Enzymes
6. Introductions to Metabolism
7. Energy Transfer Process
8. Metabolisms of Carbohydrates

 NMP122: Statistics & Probability

 Statistics & Probability: 5 credits (75 hours); L, T, P, SPW

Objective:
Students will learn relevant statistical tools and techniques to collect, analyse and
present data

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Students gain knowledge on how to design, exploratory and secondary research as
well as data collection, measuring attitudes, questionnaire design, sampling
techniques and data analysis

1. Introduction
 Definition
 Whystudystatistics
 Uses of statistics
 Elements of statistics
2. Sources and methods of data collection
 Introduction
 Sources of data
 Methods of data collection
 Errors in data collection
3. Methods for describing sets of data
 Introduction
 Tables
 Graphics methods of data presentation
4. Data analysis
 Introduction
 Ratios and percentages in demography
 Measures of location
 Measures of variability
 Interpreting the standard deviation
 Othernumericalmeasures
5. Simple linearregression and correlation
 Introduction
 Somedefinition
 Scatterdiagram
 Regression line
 Correlation coefficient
6. The normal distribution

 NMP123: Principles of Biodiversity

 Principles of Biodiversity: 4 credits (60 hours); L, T, P, SPW

Objective: Conservation of living organisms in the environment
1. Levels of diversity
2. Importance of biodiversity
3. Losses in biodiversity
4. Convention on biological diversity and other conventions
5. Convention control measures

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 NMP 124: Ex-situ and In-situ Conservation

 Ex-situ and In-situ Conservation: 5 credits (75 hours); L, T, P, SPW

Objective: Conservationof life in its natural as well as out of its natural environment

1. Different conservation methods

2. Zoos/botanical gardens
3. Museums/ UNESCO sites
4. Gene banks/Watch lists
5. Protected reserves and game parks

 NMP125: Sustainable water development

 Sustainable water development: 4 credits (60 hours);L, T, P, SPW

1. Understanding Environment, Development and Sustainability: Concepts of

global change under the context of development and globalization and
impact on local environment; impacts on bio-physical and socio-
economic conditions of various systems and sectors in society;
2. Social Impact on water resources: Development issues in terms of social
phenomena, dynamic development and process of social cultural,
economic and environmental changes; development patterns effecting
natural water
3. Urban Development and Planning: Factors influencing water utilities and
the role and expansion directions of urban settlements at different levels of
community.
4. Utilization of water as a renewable Resources and managing water
resources in a Changing Climate
5. Adaptation Policy Framework: adaptation policy to climate change and
measures in a sustainable development context; adaptation and
strategies at different levels and sectors in society to better manage future
risk
6. Vulnerability Study of urban water resources for Sustainable Development
Planning
7. Strategic environmental assessment: A systematic process for evaluating
and anticipating the consequences of decisions taken prior to the project
stage to ensure that environmental considerations and alternatives are
addressed

 NMP 126: Sanitation II

 Sanitation II: 5 credits (75 hours); L, T, P, SPW

1. Social determinants of health
2. Ethical issues in public health

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 3. Water Supply, Sanitation, and Hygiene Promotion
4. Food sanitation

 NMP 127: Information technology in nature management and protection

 Information technology in nature management and protection: 3 credits (45

hours); L, T, SPW

Objective: Computerization in nature management and protection processes

1. Software/hardware principles
2. Application in breeding
3. Application in conservation/protection
4. Management use

 NMP 231: Microbiology

 Microbiology: 5 credits (75 hours); L, T, P, SPW

Objectives: To permit the trainees to acquire the knowledge and master how to
determine pathological micro-organisms of plants and domestic animals.
1. Definition and importance of microbiology
2. General Microbiology Techniques on microbial Identification on microbial
Identification
3. Classification of microorganisms
4. Methods of classification
5. Bacteria
6. Mycoplasmas
7. Rickettsiae
8. Fungi
9. Viruses

 NMP232: Pedology

 Pedology: 4 credits (60 hours); L, T, P, SPW

 NMP 233: General Ecology

 General Ecology: 5 credits (75 hours); L, T, P, SPW

Objective: Enable students to manage ecosystems

1. Provision of ecosystem services

2. Monitoring changes in an ecosystem
3. Ecology and energy flow in an ecosystem
4. Food webs and food chains

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 NMP 234: Non-Timber Forest products

 Non-Timber Forest products: 4credits (60 hours); L, T, P, SPW

Objective: Avoid depletion of these non-timber forest resources.

1. Introduction to non-timber forest products

2. Integrated management of these resources/ overexploitation issues
3. Policies toward the controled harvesting of these forest products

 NMP 235: Pollution Prevention

 Pollution Prevention: 4 credits (60 hours); L, T, P, SPW

1. Introduction to Environmental Aspects Related to Pollution Prevention

2. Benefits of Pollution Prevention
3. Waste Management Hierarchy
4. Environmental Issues Concerning Pollution Prevention
5. Production of a Chemical
6. Sources and Impacts of Pollution in
7. Chemical Production
8. Process Internal Measures ;Process External Measures
9. Life Cycle Analysis

 NMP 236: Irrigation

 Irrigation: 5 credits (75 hours); L, T, P, SPW

1. Introduction to irrigation
2. Soil water characteristics
3. Water source for irrigation
4. Evapotranspiration
5. Irrigation system components
6. Irrigation calculations; Hydraulic calculations
7. Evaluating irrigation efficiency for a specific irrigation system
8. Irrigation uniformity
9. Irrigation scheduling tools

 NMP237:Civic education and ethics and Law

 Civic education and ethics: 1 credit (15 hours); L, T, SPW

1. Definition of:
 Ethics
 Civics
 Deontology
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  Human rights
2. Foundation of ethics
3. General and Professional ethics
4. Deontology in education
5. Moral consciousness
6. Universal declaration of Human Rights
7. Protection of the environment
8. 8. Profession / Vocation
9. Good governance in public services
10. Human qualities

 Environmental Law

 Labour Law

 NMP 241: Rural extension

 Rural extension: 5 credits (75 hours); L, T, P, SPW

1. Basic Principles of rural extension

2. Guiding principles of rural extension
3. The framework of development
4. Understanding extension
5. Social and cultural factors in extension
6. Extension and communication
7. Extension methods
8. The extension agent
9. The planning and evaluation of extension programmes
10. Extension and special target groups

 NMP 242: Chemistry

 Chemistry: 4 credits (60 hours); L, T, P, SPW

1. Mineral chemistry
 Fundamental Concepts: Reminder of the notions of atom, molecule
and mole
 Electro negativity of the elements, isometry, nomenclature;
 Study Summary of elements of the block S; Study Summary of
elements of the block P;
 Summary Study of the transition elements.
2. Organic chemistry
 Fundamental concepts;
 Metal networks;
 Ionic networks;

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  Molecular networks;
 main functions of organic chemistry;
 Alkanes, cyclo-alkanes, alkenes, alkynes, aromatic;
 Halogen drifts;
 Organometallic drifts, alcohols, thiols, ether, oxides, thiothers and
amines.

 NMP 243: Protection of Natural resources

 Protection of Natural resources: 4 credits (60 hours); L, T, P, SPW

Objective: Sustainability of Environment

1. Documentation of endangered species of plants and animals
2. Protection strategies,
3. Game reserves and national parks, wetlands, tropical forests, water
shades, water basins
4. Integrated controls,
5. Costs/legislation

 NMP 244: Natural Resource Conflict Management and Resolution

 Natural Resource Conflict Management and Resolution: 4 credits (60 hours); L, T,

P, SPW
Objective: Develop skills to resolve conflicts that arise from the exploitation of these
resources.
1. Analyze current and past conflicts (local, national, international)
2. Costs of conflicts
3. Preventive measures and coping strategies
4. Rehabilitation processes (individual, community, state)
5. Monitoring and evaluation of programmes

 NMP 245: Sustainable water development

 Sustainable water development: 4 credits (60 hours); L, T, P, SPW

1. Introduction to integrated water resources
2. From water-related issues toeconomic and financial instruments
3. Application of water economic instruments
4. Water and sanitation

 NMP 246: Internship

 Internship: 6 credits (90 hours); P, SPW

1. Arrival and Business Integration
2. Working in a company

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 3. Holding of the Intern journal
4. Choice of the theme of work in collaboration with the professional picture
framer and the academic framer
5. Elaboration of the canvas of research
6. Resources to exploit
7. Organization of work
8. Drafting of the report
9. Presentation of the report before a jury

 NMP 247: Computer and multimedia

 Computer and multimedia: 3 credits (45 hours); L, T, PW

Objective: Students preparation in computer programming and its applications in

engineering.

Contents:
1. Introduction: Computer components, operating system, software &
applications
2. Programming: Introduction, programming languages, flowchart,
programming structure, introduction to C++, application of C++ to solve
engineering problems, modeling and simulation.
Practicals:
1. Demonstration of computer components and Windows installation.
2. Exercise on the use of word processing, spreadsheet and engineering
graphics
3. Programming of engineering problems with C++.

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Field : ENVIRONMENTAL SCIENCES
Specialty :
RISK MANAGEMENT

Page 272 of 461

 Field: ENVIRONMENTAL SCIENCES

Specialty: Risk Management

1. The objective of the training

Training students inrisk management serves to collect data, establish early warning to
adverse weather condition, and Preempt unfavorable conditions andhandle adverse
situations when they do arrive. Types of risks (social, agricultural, business conflicts,
wars), Dimensions of risk, Risk management planning.

2. Skills sought after

 General Skills
- Master the basic computer tools;
- To develop a professional attitude in the respect of the deontology and the
ethics;
- Work as a team in a training environment and in a professional practice
environment;
- Understand how organizations work;
- Work in a multicultural environment;
- Create and manage a business;
- Use data collection and processing techniques;
- Implement research and job security actions;
- Develop a learning autonomy in order to continuously pursue personal and
professional development throughout his career.

 Specific Skills
- Analyze environmental and human causes that are likely to lead to
harm/losses;
- Examine adverse conditions locally, nationally and internationally;
- Develop strategies to handle disasters;
- Identify climate change trait impact on environment with emphasis on
agriculture;
- Acquire skills to prevent and manage risks in small economic enterprises;
- Develop expertise to handledifferent risks associated with agricultural
production;
- Enhance the skills to respect, protect and promote peace and human
rights;
- Develop and codify in students strategies to manage social risks.

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3. Career opportunities

- Insurance companies
- Services that need to be ensured
- Responsible in risk and regulatory change in banking

Page 274 of 461

 4. Organization of teachings

 FIRST SEMESTER

Field: Environmental Sciences Specialty: Risk management

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
RIM111 Mathematics 30 20 5 5 60 4
RIM112 Chemistry 45 25 - 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
RIM113 Fundamentals Of Risk Management 30 20 5 5 60 4
RIM114 Risk Prevention Processes 30 20 5 5 60 4
RIM115 Disasters 45 25 - 5 75 5
RIM116 Managing Risks In Agriculture 45 20 5 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
RIM117 Bilingual Training 30 10 - 5 45 3
Total 155 140 20 35 450 30

 SECOND SEMESTER

Field: Environmental Sciences Specialty: Risk management

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
RIM121 Physics 45 25 5 75 5
RIM122 Biochemistry 30 25 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
RIM123 Disaster Management Processes 30 20 5 5 60 4
RIM124 Climate Change Risk and Mitigation 30 10 5 45 4
RIM125 Risk Assessment and Management 45 25 5 75 5
RIM126 Learning From Disasters 45 25 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
Information Technology In Risk
RIM127 30 10 5 45 3
Management
Total 210 135 65 60 450 30

Page 275 of 461

  THIRD SEMESTER

Field: Environmental Sciences Specialty: Risk management

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
RIM231 Microbiology 45 25 5 75 5
RIM232 Insurance principles in Cameroon 30 25 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
RIM233 Risk Management In Business 30 25 5 60 4
RIM234 Managing Risks in AgricultureII 30 25 5 60 4
RIM235 Environnemental Impact Assessment 45 25 5 75 5
RIM236 Human Impact on the Environment 45 25 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
RIM237 Civic Education and Ethics 30 10 5 45 3
Total 225 160 35 450 30

 FOURTH SEMESTER

Field: Environmental Sciences Specialty: Risk management

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
Statistics & Probability
RIM241 40 20 10 5 75 5

RIM242 Value and Risk Management 30 20 5 5 60 4

Professional courses 60% (4 UC) 18 credits 270 hours
RIM243 Peace And Humanitarian Action 45 25 5 75 4
RIM244 Social Risk Management 35 20 5 60 4
RIM245 Early Warning Systems 30 10 5 45 4
RIM246 Professional Internship 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
RIM247 Legislation and Regulation 30 10 5 45 3
Total 210 105 75 60 450 30

Page 276 of 461

5. Courses content

 RIM 111 : Mathematics

 Mathematics: 4 credits (60 hours); L, T, P, SPW

Objectives
Atthe end of this course, students will be able to apply mathematics knowledge to
agricultural production and business decisions.

1. Importance of agricultural mathematics to students

2. Basic arithmetic
 Decimals
 Fraction
 Percentage
 Negative numbers
3. Use of measures on the farm
 Linear measures
 Square measures (area)
 Cubic measures (volume)
 Square roots
4. Weights and their use
5. Trigonometriccalculations
6. Measurement conversions

 RIM 112 : Chemistry

 Chemistry: 5 credits (75 hours); L, T, P, SPW

1. Mineral chemistry
Fundamental Concepts: Reminder of the notions of atom, molecule
and mole
 Electro negativity of the elements, types of connections, isometry,
nomenclature;
 Summary study of elements of the block S;
 Summary study of elements of the block P;
 Summary Study of the transition elements.
2. Organic chemistry
 Fundamental concepts;
 Metal networks;

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  Ionic networks;
 Molecular networks;
 main functions of organic chemistry;
 Alkanes, cyclo-alkanes, alkenes, alkynes;
 Halogen drifts;
 Organometallic drifts, alcohols, thiols, ether, oxides, thiothers and
amines.

 RIM 113: Fundamentals of Risk management

 Fundamentals of Risk management: 4 credits (60 hours); L, T, P, SPW

Objective: Analyze environmental and human causes that are likely to lead to
harm/losses
1. Definition of terms (risks, shocks, disaster, mitigation, coping strategies,
geographic information systems (GIS)
2. Types of risks (social, agricultural, business conflicts, wars)
3. Dimensions of risk
4. Risk management planning

 RIM 114: Risk prevention Processes

 Risk prevention Processes: 4 credits (60 hours); L, T, P, SPW

Objective: Acquire skills in pre-empting minimizing losses and harm

1. Past and current trends of risks with emphasis on local and national
environments.
2. Data collection and interpretation
3. Planning systems (early warning, information dissemination, social
changes, impact assessment)
4. Risk reduction systems (proactive, reactive)
5. Formal and informal systems of prevention

 RIM 115: Disasters

 Disasters: 5 credits (75 hours); L, T, P, SPW

Objective: Examine adverse conditions locally, nationally and internationally

1. Definition and dimensions of disasters (risks, hazards, shocks

2. Analysis of disasters in Cameroon (floods, droughts, lake Nyos, landslides,
pests and diseases, wars, refugee crises)
3. Causes of disasters (natural, humans, climate change)

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 RIM 116: Managing risks in agriculture

 Managing risks in Agriculture: 5 credits (75 hours); L, T, P, SPW

Objective: Develop expertise to handle different risks associated with agricultural

production

1. Definition and explanation of concept, description of the agricultural

cycle and the risks involved at each stage,
2. Types of agricultural risk management strategies, advantages and
disadvantages of each -strategy, effects of improper agricultural risk
management options,
3. Benefits of adopting proper agricultural risk management strategies
4. Introduction to agricultural insurance.

 RIM 117: Information technology in Risk management

 Information technology in Risk management: 3 credits (45 hours); L, T, P, SPW

Objective: Computerization in risk management processes

1. Software/hardware principles
2. Application in breeding
3. Application in proactive/reactive processes
4. Management use

 RIM 121: Physics

 Physics: 5 credits (75 hours); L, T, P, SPW

1. General physics
 Introduction to classical physics;
 Radiation interaction-matter-radiation;
 notions of Mechanics of the point, the strong and fluids;
 electricity and electromagnetism.
2. Biophysics
 The concepts of thermodynamics, chemical and physical;
 Acid-base properties of solutions;
 Transmembrane Transport;
 The interactions of radiation with matter;
 Radiation: production, properties;
 Biological effects of ionizing radiation;
 Sound waves;
 Elements of optics.

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 RIM 122: Biochemistry

 Biochemistry: 4 credits (60 hours);L, T, P, SPW

Objectives
- Students should understand the structure, function, properties and metabolism of
biomolecules in plants and animals
- Students should understand the relevance of biochemistry and its application in
plants and animal production and technology

1. Protein, Amino Acids, and Peptides

2. Carbohydrates
3. Lipids
4. Nucleic Acids and Nucleotides
5. Enzymes
6. Introductions to Metabolism
7. Energy Transfer Process
8. Metabolisms of Carbohydrates
9. PRACTICAL BIOCHEMISTRY
10. Buffer Systems
11. Colorimetry /visible Spectrophotometric
12. Protein Estimation
13. Chemistry of Lipids
14. Quality Control Analysis

 RIM 123: Disaster Management Processes

 Disaster Management Processes: 4 credits (60 hours); L, T, P, SPW

Objective: Develop strategies to handle disasters

1. Disaster management strategies

2. Prevention (proactive/reactive), reduction,
3. Coping, adaptation, resilience
4. Disaster management instruments (informal, formal)

 RIM 124: Climate change risk and mitigation

 Climate change risk and mitigation: 4 credits (60 hours); L, T, P, SPW

Objective: Identify climate change trait impact on environment with emphasis on

agriculture
1. Normal local and national climate characteristics
2. Characteristics of climate change (local, national, international)
3. Impacts of climate change (current, potential)
4. Preventive measures (local, national, international)
5. Costs, applicability/ legal frame work
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 RIM 125: Risk assessment and management

 Risk assessment and management: 5 credits (75 hours); L, T, P, SPW

1. Environmental Risk Formulation Mechanism

2. Environmental Risk Zoning
3. Theoretical Framework of Whole-Process Management Mechanism of
Environmental Risk
4. Environmental Risk Source Management
5. Regional Environmental Safety Planning
6. Environmental Risk Emergency Management
7. Assessment and Environmental Restoration after the Occurrence of
Environmental Pollution Incidents

 RIM 126: Learning from disasters

 Learning from disasters: 5 credits (75 hours); L, T, P, SPW

1. The natural disaster type and context

2. The context of poverty reduction and disaster management policies
3. Needs assessment
4. Coordination and implementation of recovery; Coordination and
implementation at the district level
5. Community participation and communication
6. Donor conference and response; Balance of payments and debt relief
7. Impact and Livelihoods

 RIM 117: Bilingual Training

 English : 1.5 credits (22 hours 30mn)); L, T, SPW

1. Vocabulary
 Technical and usual vocabulary of the specialty
2. Grammar
3. Bilingual expression
 Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
4. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.

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 5. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting
 French : 1.5 credits (22 hours 30mn)); L, T, SPW
1. Vocabulaire
 Vocabulaire du matériel de technologie agro-alimentaire
 Vocabulaire des produits agro-alimentaires
 Vocabulaire des activités agro-alimentaires
 Vocabulaire des actants
 Vocabulaire des affaires
2. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;
 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;
 De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.
3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;
 Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

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 RIM 231: Microbiology

 Microbiology: 5 credits (75 hours); L, T, P, SPW

Objectives: To permit the trainees to acquire the knowledge and master how to
determine pathological micro-organisms of plants and domestic animals.
1. Definition and importance of microbiology
2. General Microbiology Techniques on microbial Identification on microbial
Identification
3. Classification of microorganisms
4. Methods of classification
5. Bacteria
6. Mycoplasmas
7. Rickettsiae
8. Fungi
9. Viruses

 RIM 232: Insurance principles in Cameroon

 Insurance principles in Cameroon: 4 credits (60 hours); L, T, P, SPW

Objective: Analyse formal risk management systems
1. Current systems (state, private)
2. Types of insurance systems,
3. Legal frame work. Financial issues(subscription/payments)
4. Litigation issues
5. Social/human costs

 RIM 233: Risk management in business

 Risk management in business: 4 credits (60 hours); L, T, P, SPW

Objective: Acquire skills to prevent and manage risks in small economic enterprises

1. Definitions and types of business risks (investment risks, banking risks,

strategic risks, compliance risks, financial risks, operational risks,
market/environmental risks ,etc),
2. Benefits of risk management,
3. Role of human resource management in business risk management
4. Turning risks into opportunities, planning for risk management in businesses,
examples.

 RIM 234: Managing risks in Agriculture

 Managing risks in Agriculture: 4 credits (60 hours); L, T, P, SPW

Objective: Develop expertise to handledifferent risks associated with agricultural

production

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 1. Definition and explanation of concept, description of the agricultural
cycle and the risks involved at each stage,
2. Types of agricultural risk management strategies, advantages and
disadvantages of each -strategy, effects of improper agricultural risk
management options,
3. Benefits of adopting proper agricultural risk management strategies
4. Introduction to agricultural insurance.

 RIM 235: Environmental Impact Assessment

 Environnemental Impact Assessment: 5 credits (75 hours); L, T, P, SPW

1. Introduction to the Environmental Impact Assessment Process

 Introduction to the EIA Process
 The Legislative Background
 The Projects that are Subject to EIA
 Criteria for Deciding whether EIA is Required
 Provisions Introduced for Projects that Required a New Consenting
Procedure
 The Contents of an Environmental Statement
 Importance of Compliance with the Directive
2. Prior to the Submission of the Environmental Statement
 Deciding whether EIA is Required: the ‘Screening’ Process
 Requiring the Submission of an Environmental Statement
 Preliminary Contact and Liaison
 Scoping the Environmental Statement
 Provision of Information
 Describing Baseline Environmental Information
 Predicting Environmental Impacts
 Assessing the Significance of Impacts
 Mitigating Measures and Enhancement
 Presenting Environmental Information in the Environmental Statement
3. Consideration of the Environmental Satement
 Submission of Environmental Statement and Project Application
Consent: the Roles of the Competent Authority, the Developer and
Consultees
 Consultation and Publicity
 Liaison with the Competent Authority and the Developer
 Wider Consultation and Dissemination
 Transboundary Environmental Effects
 Requiring More Information or Analysis
 Negotiating Modifications of the Project
 Is a Supplementary Environmental Statement Required?
 Reviewing the Environmental Statement
 Formulating a Consultation Response
 Outline Planning Applications

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 4. The Decision Making stage
 Adopting the Precautionary Principle
 Relationship of EIA with the Development Plan and Other Consent
Procedures
 Guaranteeing Commitments and Compliance
 The Decision of the Competent Authority

 RIM 236: Human impact on the environment

 Human impact on the environment: 5 credits (75 hours); L, T, P, SPW

1. Summarizing the human impacts on the environment

2. Environmental effects
3. Social and economic effects
4. Information gaps and capacity building gaps
5. Environmental Health Index
6. Water quality indexes
7. Ecological quality objectives

 RIM 237: Civic education and ethics

 Civic education and ethics: 3 credits (45 hours); L, T, SPW

1. Definition of:
 Ethics
 Civics
 Deontology
 Human rights
2. Foundation of ethics
3. General and Professional ethics
4. Deontology in education
5. Moral consciousness
6. Universal declaration of Human Rights
7. Protection of the environment
8. Profession / Vocation
9. Good governance in public services
10. Human qualities

 RIM 241: Statistics & Probability

 Statistics & Probability: 5 credits (75 hours); L, T, P, SPW

Objective:
Students will learn relevant statistical tools and techniques to collect, analyse and
present data

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Students gain knowledge on how to design exploratory and secondary research as
well as data collection, measuring attitudes, questionnaire design, sampling
techniques and data analysis
1. Introduction
 Definition
 Whystudystatistics
 Uses of statistics
 Elements of statistics
2. Sources and methods of data collection
 Introduction
 Sources of data
 Methods of data collection
 Errors in data collection
3. Methods for describing sets of data
 Introduction
 Tables
 Graphics methods of data presentation
4. Data analysis
 Introduction
 Ratios and percentages in demography
 Measures of location
 Measures of variability
 Interpreting the standard deviation
 Othernumericalmeasures
5. Simple linearregression and correlation
 Introduction
 Somedefinitions
 Scatterdiagram
 Regression line
 Correlation coefficient
6. The normal distribution

 RIM 242: Value and Risk management

 Value and Risk management: 4 credits (60 hours); L, T, P, SPW

 RIM 243: Peace and Humanitarian action

 Peace and Humanitarian action: 4 credits (60 hours); L, T, P, SPW

Objective: Enhance the skills to respect, protect and promote peace and human
rights.
1. Social peace disturbances issues (risks, shocks, disasters, conflicts)
2. Integrated preventive measures (peace building, individual, community,
national, international actions)
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 3. Humanitarian actions (informal/formal: individuals, churches, NGO, Red
Cross/Crescent)
4. Refugees management
5. Costs/legal frame work

 RIM 244: Social risk management

 Social risk management: 4 credits (60 hours); L, T, P, SPW

Objective: Develop and codify in students, strategies to manage social risks

1. Definition of terminology
2. Types of social risks faced by both individuals and organizations, review
the concept of the social Security system and the role played by
individuals
3. Characteristics of group insurance and the types of group insurance most
frequently used to achieve security, the surety and fidelity bonding
principles, social insurance and safety nets and their impacts on poverty
4. Livelihood security and sustainability

 RIM 245: Early Warning Systems

 Early Warning Systems: 4 credits (60 hours); L, T, P, SPW

Objective: Develop abilities and mechanisms to prevent and manage risks and
disasters.

1. Data collection systems (Geographic Information Systems, remote sensing)

2. Local environmental data, indigenous knowledge
3. Environmental impact analysis (EIA),
4. Public Participatory GIS and disaster Risk management (Pre and Post
Disaster,
5. Public/political will
6. Costs/legal frame work

 RIM 246: Professional Internship

 professional Internship: 6 credits (90 hours); P, SPW

Objective: Find practical solutions to constraints on the job space

1. Spend a minimum of 30 days on the job in any private or public

establishment
2. Diagnose and identify practical bottleneck
3. Apply possible solution (if possible) or suggest one
4. Write report according to prescribed HND format and defend in public

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 RIM247: Legislation and regulation

 Legislation and regulation: 3 credits (45 hours); L, T, SPW

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Field : ENVIRONMENTAL SCIENCES
Specialty :
POLLUTION PREVENTION AND
REMEDIATION

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 Field: ENVIRONMENTAL SCIENCES

Specialty: Pollution, Prevention and Remediation

1. The objective of the training

Training students in pollution prevention and remediationserves toexamine causes and

develop strategies to combat this phenomenon, analyze the various components
adverse effects.

2. Skills sought after

 General Skills
- Master the basic computer tools;
- To develop a professional attitude in the respect of the deontology and the
ethics;
- Work as a team in a training environment and in a professional practice
environment;
- Understand how organizations work;
- Work in a multicultural environment;
- Create and manage a business;
- Use data collection and processing techniques;
- Implement research and job security actions;
- Develop a learning autonomy in order to continuously pursue personal and
professional development throughout his career.
Knownledge in :
- Definition of environmental pollution
- Sources of pollution
- Awareness of pollution
- Water pollution
- Air pollution
- Soil pollution
 Specific Skills

- Develop skills to protect the environment;

- Clean contaminated environments;
- Assess the impact of soil pollution;
- Analyze the quality of air for humans and living systems;
- Apply possible solution or suggestions;
- Computerize pollution prevention and remediation process ;
- Examine causes and develop strategies to combat this phenomenon

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 - Analyze the various components adverse effects;
- Develop skills to protect the environment;
- Determine the nature of water;
- Analyze the quality of air for humans and living systems;
- Find practical solutions to constraints on the job space;
- Assess the impact of soil pollution.

3. Career opportunities

- Consultants in Environment
- Eco-educators
- Conservators of natural spaces

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 4. Organization of teachings

 FIRST SEMESTER

Field: Environmental Sciences Specialty: Pollution Prevention and Remediation

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
PPR111 Physics 30 25 5 60 4
PPR112 Chemistry 45 25 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
Introduction to Environmental
PPR113 30 20 5 5 60 4
pollution
PPR114 Types of Environmental pollution 30 20 5 5 60 4
PPR115 Monitoring of pollutedenvironments 45 20 5 5 75 5
PPR116 Drainage and Irrigation 40 20 10 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
PPR117 Bilingual Training 30 10 5 45 3
Total 250 140 25 35 450 30

 SECOND SEMESTER

Field: Environmental Sciences Specialty: Pollution Prevention and Remediation

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
PPR121 Mathematic1 30 20 5 5 60 4
PPR122 Microbiology 45 25 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
PPR123 Pollution Prevention 30 25 5 60 4
PPR 124 Pollution environmentremediation 30 25 5 60 4
Industrial activities and the
PPR125 45 25 5 75 5
Environment
Treatment and disposal of solid
PPR126 45 25 5 75 5
waste
Transversal Courses 10% (1 UC) 3 credits 45 hours
Information technology in pollution
PPR127 30 10 5 45 3
prevention and remediation
Total 195 125 70 35 450 30

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  THIRD SEMESTER
Specialty: Pollution Prevention and
Field: Environmental Sciences
Remediation
Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
PPR231 Biochemistry 45 20 5 5 75 5
Vectors for dissemination (air, water,
PPR232 35 15 5 5 60 4
soil)
Professional courses 60% (4 UC) 18 credits 270 hours
PPR233 Environmental benefits of recycling 45 20 5 5 75 5
PPR234 Water Pollution 45 20 5 5 75 5
Sustainable Agriculture and good
PPR235 40 15 5 60 4
practice
PPR236 Pest Control 40 15 5 60 4
Transversal Courses 10% (1 UC) 3 credits 45 hours
Civic education and ethics/
PPR237 30 10 5 45 3
Environmental Law and Labour Law
Total 280 115 20 35 450 30

 FOURTH SEMESTER

Field: Environmental Sciences Specialty: Pollution Prevention and Remediation

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
PPR241 Mathematic II 45 25 5 75 5
PPR242 Statistics and probability 40 10 5 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
PPR243 Air Pollution 40 10 5 5 60 4
PPR244 Soil Pollution 40 10 5 5 60 4
PPR245 Environmental Toxicology 40 15 5 60 4
PPR246 Internship 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
PPR247 Computer and multimedia 25 10 5 5 45 3
Total 230 80 80 60 450 30

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5. Courses content

 PPR 111 :Physics

 Physics : 4 credits (60 hours); L, T, P, SPW

1. General physics
 Introduction to the classical physics;
 Radiation interaction-matter-radiation;
 notions of Mechanics of the point, the strong and fluids;
 Electricity and electromagnetism.
2. Biophysics
 The concepts of thermodynamics, chemical and physical;
 Acid-base properties of solutions;
 Transmembrane Transport;
 The interactions of radiation with matter;
 The radiation: production, properties;
 Biological effects of ionizing radiation;
 Sound waves;
 Elements of optics.

 PPR 112 : Chemistry

 Chemistry: 5 credits (75 hours); L, T, P, SPW

1. Mineral chemistry
 Fundamental Concepts: Reminder of the notions of atom, molecule
and mole, etc.…
 Electro negativity of the elements, types of connections, isometry,
nomenclature;
 Summarystudyof elements of the block S; Summary study of
elements of the block P;
 Summary Study of the transition elements.
2. Organicchemistry
 Fundamental concepts;
 Metal networks;
 Ionic networks;
 Molecular networks;

Page 294 of 461

 PPR 113 : Introduction to Environmental pollution

 Introduction to Environmental pollution: 4 credits (60 hours); L, T, P, SPW

Objective: Examine the causesof pollution and develop strategies to combat this
phenomenon.

1. Definition of environmental pollution

2. Sources of pollution
3. Awareness of pollution
4. Short and long term cost

 PPR 114: Types of Environmental pollution

 Types of Environmental pollution: 4 credits (60 hours); L, T, P, SPW

Objective: Analyze the various components of environmental pollution adverse effects

1. Man made versus natural (industrial, disaster, volcanoes etc.)
2. Water pollution
3. Air pollution
4. Soil pollution

 PPR 115: Monitoring of polluted environments

 Monitoring of polluted environments: 5 credits (75 hours); L, T, P, SPW

Objective: Cleaning of contaminated environments:

1. Manual systems
2. Automated systems (chemical, biological, genetically engineered)
3. Integrated systems (local, national, international)
4. Standards/ control
5. costs/legal framework

 PPR 116: Drainage and Irrigation

 Drainage and Irrigation: 5 credits (75 hours); L, T, P, SPW

Drainage System: Investigation procedure, Moisture holding capacity in the root zone,
annual irrigation schedule, deep percolation from irrigation, sources causing high
water table conditions, determination of barrier zone and drain locations.

1. Introduction to irrigation
2. Soil water characteristics
3. Water source for irrigation
4. Evapotranspiration

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 5. Irrigation system components
6. Irrigation calculations; Hydraulic calculations
7. Evaluating irrigation efficiency for a specific irrigation system
8. Irrigation uniformity
9. Irrigation scheduling tools

 PPR 117: Bilingual Training

 English : 1.5 credits (22 hours 30mn)); L, T, SPW

1. Vocabulary
 Technical and usual vocabulary of the specialty
2. Grammar
3. Bilingual expression
 Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
4. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
5. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting
 French : 1.5 credits (22 hours 30mn)); L, T, SPW
1. Vocabulaire
 Vocabulaire du matériel de technologie agro-alimentaire
 Vocabulaire des produits agro-alimentaires
 Vocabulaire des activités agro-alimentaires
 Vocabulaire des actants
 Vocabulaire des affaires
2. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;

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 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,

indéfini ;
 De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.
3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;
 Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

 PPR 121: Mathematic I

 Mathematic I : 4 credits (60 hours); L, T, P, SPW

1. Suites and actualseries

2. NumericalFunctions
3. Full calculation (primitives, surface integral and volume)
4. Differential Equations of the first and second-order
5. Use of computer tools for the resolution of equations and for the full
calculation by the numerical methods
6. Vectorspace
7. Linear application
8. Matrix calculations (Determining, matrices of order, own values,
eigenvectors, the diagonalization of the matrices)
9. Polynomials, divisions, rational fractions
10. Flat curves

 PPR 122 : Microbiology

 Microbiology: 5 credits (75 hours); L, T, P, SPW

Objectives: To permit the trainees to acquire the knowledge and master how to
determine pathological micro-organisms of plants and domestic animals.
1. Definition and importance of microbiology
2. General Microbiology Techniques on microbial Identification on microbial
Identification

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 3. Classification of microorganisms
4. Methods of classification
5. Bacteria
6. Mycoplasmas
7. Rickettsiae
8. Fungi
9. Viruses

 PPR 123 : Pollution Prevention

 Pollution Prevention : 4 credits (60 hours); L, T, P, SPW

Objective: Develop skills to protect the environment

1. Proactive methods (individual, community, national, international)

2. Pollution prevention educative systems
3. Pollution preventive binding conventions
4. legality/policies

 PPR 124 : Pollution environment remediation

 Pollution environment remediation: 4 credits (60 hours); L, T, P, SPW

Objective: Cleaning of contaminated environments

1. Definition of remediation
2. Types of remediation mechanisms
3. Biological and chemical treatments
4. Remediation policies
5. Legality/costs

 PPR 125: Industrial activities and the Environment

 Industrial activities and the Environment: 5 credits (75 hours); L, T, P, SPW

Objective: Review industrialization and environmental effects

1. Industrial activities on the environment

2. Job creation/industrialization versus environmental pollution
3. Environmental pollution as a result of industrial activities
4. Industrialization and sustainable development
5. National/international policies

 PPR 126: Treatment and disposal of solid waste

 Treatment and disposal of solid waste: 5 credits (75 hours); L, T, P, SPW

1. Manual separation
2. Mechanical separation

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 3. Design of processing facility
4. Yard waste and food waste processing
5. Processing and recycling construction and demolition debris,
6. Design of Solid Waste Treatment Plants
7. Classification of waste
8. Landfilling methods and operations

 PPR 127: Information technology in pollution prevention and remediation

 Information technology in pollution prevention and remediation:3 credits (45

hours); L, T, SPW

Objective: Computerization of pollution prevention and remediation processes

1. Software/hardware principles
2. Application in breeding
3. Application in proactive/reactive processes
4. Management use

 PPR 231:Biochemistry

 Biochemistry: 5 credits (75 hours); L, T, P, SPW

Objectives
- Students should understand the structure, function, properties and metabolism of
biomolecules in plants and animals
- Students should understand the relevance of biochemistry and its application in
plants and animal production and technology

1. Protein, Amino Acids, and Peptides

2. Carbohydrates
3. Lipids
4. Nucleic Acids and Nucleotides
5. Enzymes
6. Introductions to Metabolism
7. Energy Transfer Process
8. Metabolisms of Carbohydrates
9. PRACTICAL BIOCHEMISTRY
10. Buffer Systems
11. Colorimetry /visible Spectrophotometric
12. Protein Estimation
13. Chemistry of Lipids
14. Quality Control Analysis

 PPR 232: Vectors for Dissemination (Air, Water, Soil)

 Vectors for Dissemination (Air, Water, Soil): 4 credits (60 hours); L, T, P, SPW

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 PPR 233: Environmental benefits of recycling

 Environmental benefits of recycling:4 credits (60 hours);L, T, P, SPW

1. Introduction to recycling processes

2. Life cycle assessment
3. Goal and scope definition
4. Inventory analysis
5. Impact assessment
6. Quantifying the benefits of recycling
7. Waste collection assumptions
8. Landfill assumptions
9. Material recover facility assumptions
10. Assumptions on energy production
11. Recycling materials by category
12. Comparison of materials within categories: Metals, Concrete, brick and
asphalt , Paper and cardboard, Organics , Glass , Plastics.

 PPR 234: Water Pollution

 Water Pollution: 5 credits (75 hours); L, T, P, SPW

Objective. Determine the nature of water

1. sources and drivers of nutrient pollution

2. causes of eutrophication
3. consequences and
4. control in aquatic ecosystem

 PPR 235 : Sustainable Agriculture and good practice

 Sustainable Agriculture and good practice: 4 credits (60 hours); L, T, P, SPW

1. Approach to Influencing Agricultural Policy and Practice

2. The Role of Trans-disciplinary Processes in Sustainability Assessment of
Agricultural Systems
3. Farm-level Indicators of Sustainable Agriculture
4. Farm Sustainability Assessment
5. Tools for Improving Sustainability in Agriculture
6. Agri-environmental Indicators to Support the Development of Agricultural
Policy
7. Agri-environmentalIndicators and Policies

 PPR 236 : Pest Control

 Pest Control: 4 credits (60 hours); L, T, P, SPW

1. Pesticide Fundamentals Introduction

2. Introduction to Agricultural Pesticide Application
3. Common Pesticide Applications and Methods
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 4. Decontamination and Emergency Requirements
5. Personal Protection Equipment, Safety, Health
6. Insect Identification
7. Bee Control
8. Common Crop Insects and Pesticide Controls

 PPR 237: Civic education and ethics, Environmental law, Labour Law

 Civic education and ethics, Environmental law, Labour Law: 3 credits (45 hours);
L, T, SPW

 Civic education and ethics:

1. Definition of:
 Ethics
 Civics
 Deontology
 Human rights
2. Foundation of ethics
3. General and Professional ethics
4. Deontology in education
5. Moral consciousness
6. Universal declaration of Human Rights
7. Protection of the environment
8. Profession / Vocation
9. Good governance in public services
10. Human qualities

 Environmental Law

 Labour Law

 PPR 241:Mathematic II

 Mathematic II : 5 credits (75 hours); L, T, P, SPW

1. matrix theory, differential calculus

2. First order differential equations
3. Linear differential equations
4. Laplace transformation, integral calculus, vector calculus
5. Finite differences: Difference tables, forward, backward and central
differences; Linear systems: Matrix methods, Gaussian elimination.

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 PPR 242: Statistics and probability

 Statistics and probability: 4 credits (60 hours); L, T, P, SPW

1. Descriptive statistics to a dimension

2. Linear regression
3. Calculation of probabilities
4. The laws of probability
5. Sampling
6. Estimating
7. Hypothesis Test of KHI-two
8. Discrete probability spaces
9. Examples of discrete probability spaces
10. Countable and uncountable
11. On infinite sums
12. Basic rules of probability
13. Inclusion-exclusion formula

 PPR 243: Air Pollution

 Air Pollution: 4 credits (60 hours); L, T, P, SPW

Objective: Analyze the quality of air for humans and living systems

1. sources and drivers of nutrient pollution

2. causes of air pollution
3. consequences and
4. control in air ecosystem

 PPR 244: Soil Pollution

 Soil Pollution: 4 credits (60 hours); L, T, P, SPW

Objective: Assess the impact of soil pollution

1. sources and drivers of soil pollution

2. causes of soil pollution
3. consequences and
4. control in soil ecosystem

 PPR 245: Environmental Toxicology

 Environmental Toxicology: 4 credits (60 hours); L, T, P, SPW

1. Discuse safe levels of exposure,

2. Review standards for toxic substances.
3. Increase awareness of toxins
4. Acute toxicity

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 PPR 246: Internship

 Internship: 6 credits (90 hours); P, SPW

 PPR 247: Computer and multimedia

 Computer and multimedia : 3 credits (45 hours); L, T, P, SPW

Objective: Students preparation in computer programming and its applications in

engineering.

Contents:
1. Introduction: Computer components, operating system, software &
applications
2. Programming: Introduction, programming languages, flowchart,
programming structure, introduction to C++, application of C++ to solve
engineering problems, modeling and simulation.
Practicals:
1. Demonstration of computer components and Windows installation.
2. Exercise on the use of word processing, spreadsheet and engineering
graphics
3. Programming of engineering problems with C++.

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Field : ENVIRONMENTAL SCIENCES
Specialty :
METEOROLOGY

Page 304 of 461

 Field: ENVIRONMENTAL SCIENCES

Specialty: Meteorology

1. The objective of the training

Training student’s inmeteorologyservicesto enhance agricultural practices within

appropriate agro-ecological zones; ensure early detection of climatologically
changes.

2. Skills sought after

 General Skills
- Master the basic computer tools;
- To develop a professional attitude in the respect of the deontology and the
ethics;
- Work as a team in a training environment and in a professional practice
environment;
- Understand how organizations work;
- Work in a multicultural environment;
- Create and manage a business;
- Use data collection and processing techniques;
- Implement research and job security actions;
- Develop a learning autonomy in order to continuously pursue personal and
professional development throughout his career.
Knowledge in :
- Theoretical physics and chemistry applied to atmosphere
- Thermodynamics
- Hydrodynamics
- Radiation transfer
 Specific Skills

- Appreciate the importance of quantification and meteorological data is

collected and interpreted;
- Apply meteorological concepts to weather analysis and forecast;
- Analyze impact of climate conditions in an environment;
- Explain the nature and scope of climatology;
- Explain the elements and factors of weather and climate;
- Explain the dynamics of the atmosphere;
- Appreciate the dynamics of pressure and wind systems;
- Appreciate the seasonal variations in the different factors of the climate;
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 - Identify the equipment used to measure the various elements of climate
and state how to maintain them;
- Understanding of atmospheric processes;
- Appreciate the importance of quantification;
- Able to apply meteorological concepts to weather analysis and forecast;
- Apply meteorological principles to specific heights.

3. Career opportunities

- Responsible for departmental, regional or national analyses and forecasts;

- Computer center technician;
- Higher technician instrumentation and installations.

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 4. Organization of teachings
 FIRST SEMESTER

Field: Environmental Sciences Specialty: Meteorology

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
MET111 Statistics and Mathematics 40 30 0 5 75 5
MET112 Initiation to mapping and GIS 20 20 15 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
Climate change and natural hazards
MET113 30 20 20 5 75 5

MET114 General and applied Hydrology 30 20 20 5 75 5

MET115 General pedology 25 15 15 5 60 4
Lithosphere Biosphere interface-
Hydrosphere-
MET116 25 15 15 5 60 4
Atmosphere / (Ecosystems and natural
resources)
Transversal Courses 10% (1 UC) 3 credits 45 hours
MET117 Bilingual training 30 10 0 5 45 3
Total 200 130 85 35 450 30

 SECOND SEMESTER

Field: Environmental Sciences Specialty: Meteorology

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
MET121 Physics of the Atmosphere 40 20 10 5 75 5
MET122 Regions and Territories of Cameroon 30 25 0 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
Data systems for Acquisition of
MET123 25 15 15 5 60 4
climatological and meteorological
Software Engineering and Database
MET124 20 25 10 5 60 4
in Meteorology
Workshops and Internship of
MET125 20 15 20 5 60 4
impregnation in meteorological station
MET126 Tropical Meteorology 40 30 15 5 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
Creation of Business - Civic Education
MET127 30 10 0 5 45 3
and Ethics
Total 205 140 70 35 450 30

Page 307 of 461

  THIRD SEMESTER

Field: Environmental Sciences Specialty: Meteorology

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
MET231 Administrative Law 30 25 0 5 60 4
MET232 Observation and measurement 40 20 10 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
MET233 WeatherForecast 35 25 10 5 75 5
MET234 Satellite Meteorology 30 20 20 5 75 5
MET235 Workshops on observation / Analysis 30 15 25 5 75 5
/forecast
MET236 Weather Assistance 20 10 10 5 45 3
Transversal Courses 10% (1 UC) 3 credits 45 hours
MET237 Computer Science 30 5 5 5 45 3
Total 215 120 80 35 450 30

 FOURTH SEMESTER

Field: Environmental Sciences Specialty: Meteorology

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
Sociology of Environment and
MET241 45 25 0 5 75 5
Development
MET242 Labor Law 35 20 0 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
Workshops on analysis / forecast
MET243 20 15 20 5 60 4
Weather
Workshopson observation /
MET244 20 15 20 5 60 4
Climatology / Maintenance
MET245 Climatological Project 0 15 40 5 60 4
MET246 Professional Internship 0 0 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
MET247 Accounting and Economics 30 10 0 5 45 3
Total 150 100 140 60 450 30

Page 308 of 461

5. Courses content

 MET 111: Statistics and Mathematics

 Statistics: 2 credits (30 hours);L, T, SPW

1. Descriptive statistics to a dimension

2. Linearregression
3. Calculation of probabilities
4. The laws of probability
5. Sampling
6. Estimating
7. Hypothesis Test of KHI-two

 Mathematics: 3 credits (45 hours); L, T, SPW

1. Functions of a real variable

2. Circular andhyperbolic functions and their reciprocals
3. Differential of a function
4. Differential Equations
5. Formula of Taylor and limited developments
6. Simple integrals and applications
7. Multiple integrals and applications to the calculation of surface area and
volume
8. Numericalsequences
9. Numericalseries
10. The Fourier series
11. Laplace transformation
12. Fourier transform
13. Functions with several variables - scalar and vectors fields and a few
applications

 MET 112: Initiation to the mapping and GIS

 Initiation to the mapping and GIS: 4 credits (60 hours); L, T, P, SPW

 MET 113: Climate change and natural hazards

 Climate change and natural hazards: 5 credits (75 hours); L, T, SPW

Page 309 of 461

 MET 114: General and appliedHydrology

 General and applied Hydrology : 5 credits (75 hours); L, T, P,SPW

 MET115: General pedology

 General pedology: 4 credits (60 hours); L, T, P, SPW

 MET116: Interface Lithosphère-Biosphère-Hydrosphère-Atmosphère /

(Ecosystems and natural resources)

 Lithosphère-Biosphère interface-Hydrosphère-Atmosphère / (ecosystems and

natural resources): 4 credits (60 hours); L, T, SPW

 MET117: Bilingual training

 English : 1.5 credits (22 hours 30mn)); L, T, SPW

1. Vocabulary
 Technical and usual vocabulary of the specialty
2. Grammar
3. Bilingual expression
 Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
4. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
5. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting
 French : 1.5 credits (22 hours 30mn)); L, T, SPW
1. Vocabulaire
 Vocabulaire du matériel de technologie agro-alimentaire
 Vocabulaire des produits agro-alimentaires
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  Vocabulaire des activités agro-alimentaires
 Vocabulaire des actants
 Vocabulaire des affaires
2. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;
 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;
 De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.
3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;
 Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

 MET 121: Physics of the atmosphere

 Physics of the atmosphere: 5 credits (75 hours); L, T, P, SPW

 MET 122: Regions and Territories of Cameroon

 The regions and territories of Cameroon: 4 credits (60 hours); L, T, SPW

Page 311 of 461

 MET 123: Systems of acquisition of climatological data and +
meteorological

 Systems for Acquisition of climatological data and meteorological : 4 credits (60

hours); L, T, P, SPW

 MET 124: Software Engineering and database in Meteorology

 Software engineering and database in meteorology: credits (60 hours); L, T, P,

SPW

 MET 125:Workshops and Internship of impregnation in meteorological

station

 Workshops and Internship of impregnation in meteorological station : 5

credits (75 hours); L, T, P, SPW

 MET 126: Tropical meteorology

 Tropical meteorology: 5 credits (75 hours); L, T, P, SPW

 MET 127: Creation of business, Civic Education and Ethics

 Creation of business: 2 credits (30 hours); L, T, SPW

 Civic Education and Ethics: 1 credit (15 hours); L, T, SPW

1. Definition of:
 Ethics
 Civics
 Deontology
 Human rights
2. Foundation of ethics
3. General and Professional ethics
4. Deontology in education
5. Moral consciousness
6. Universal declaration of Human Rights
7. Protection of the environment
8. Profession / Vocation
9. Good governance in public services
10. Human qualities

Page 312 of 461

 MET 231: Administrative Law

 Administrative Law: 4 credits (60 hours); L, T, SPW

 MET 232: Observation and measurement

 Observation and measurement: 5 credits (75 hours); L, T, SPW

 MET 233: Forecast Weather Forecast

 Weather Forecast: 5 credits (75 hours); L, T, P, SPW

 MET 234: Satellite Meteorology

 Satellite meteorology : 5 credits (75 hours); L, T, P, SPW

 MET 235: Workshops of observation / Analysis forecast

 The workshops of observation / Analysis / forecast: 5 credits (75 hours); L, T, P,

SPW

 MET 236: Weather Assistance

 Weather assistance: 3 credits (45 hours); L, T, P, SPW

 MET 237: Computer Science

 Computer Science : 3 credits (45 hours); L, T, P, SPW

 MET 241: Sociology of Environment and Development

 Sociology of the environment and the development: 5 credits (75 hours); L, T,

SPW

 MET 242: Labour Law

 Labor law: 4 credits (60 hours); L, T, SPW

 MET 243: Workshops on analysis / forecast Weather forecast

 Workshops on analysis / meteorological forecast: 4 credits (60 hours);L, T, P, SPW

Page 313 of 461

 MET 244: Workshops on observation / Climatology / Maintenance

 The workshops on observation / Climatology / Maintenance: 4 credits (60

hours); L, T, P, SPW

 MET 245: Climatological Project

 Climatological project: 4 credits (60 hours); T, P, SPW

 MET 246: Professional internship

 Professional internship: 6 credits (90 hours); P, SPW

1. Arrival and Business Integration

2. Working in a company
3. Holding of the Intern journal
4. Choice of the theme of work in collaboration with the professional picture
framer and the academic framer
5. Elaboration of the canvas of research
6. Resources to exploit
7. Organization of work
8. Drafting of the report
9. Presentation of the report before a jury

 MET 247: Accounting and Economics

 Accounting: 2 credits (30 hours); L, T, SPW

 Economy: 1 credit (15 hours); L, T, SPW

Page 314 of 461

Field : ENVIRONMENTAL SCIENCES
Specialty :
SOLID WASTE MANAGEMENT

Page 315 of 461

 Field: ENVIRONMENTAL SCIENCES

Specialty: Solid Waste Management

1. The objective of the training

The objectives of this specialty is to develop an intensive training programme to

standardise the professionals outcomes of waste operators, to provide a basis for
operators training, evaluation of waste operator.

2. Skills sought after

 Generic Skills
- Master the basic computer tools;
- Develop a professional attitude in the respect of deontology and ethics;
- Work as a team in a training environment and in a professional practice
environment;
- Understand how organizations work;
- Work in a multicultural environment;
- Create and manage a business;
- Use data collection and processing techniques;
- Implement research and job security actions;
- Develop a learning autonomy in order to continuously pursue personal and
professional development throughout his career.

 Specific Skills
- Develop different composting techniques, organisms for composting and
the different types of composting systems;
- Develop skills in personnel development;
- Acquire techniques on the treatment of waste by incineration and thermal
treatment;
- Analyze land filling system as a waste treatment method to the students;
- Diagnose and identify practical bottlenecks;
- Potential processing and storage contaminants;

3. Career opportunities
- Agriculture, Water and population management Ministries,
- Water management boards
- Hydro-electricity systems,
- Agro-industries
- Self- employment in water plumbing

Page 316 of 461

4. Organization of teachings

 FIRST SEMESTER
Field of study: Environmental Sciences Specialty: Solid Waste Management
Number of Hours Number
code Course title L T P SPW of
Total
credits
FUNDAMENTAL COURSES 30% (2 UC) 9 CREDITS 135 HOURS
SWM111 Mathematics 45 20 5 5 75 5
SWM112 Physics 25 15 15 5 60 4
PROFESSIONAL COURSES 60%(4UC)18 CREDITS 270 HOURS
SWM113 Principles of Solid Waste Management 30 20 5 5 60 4
SWM114 LandfillSystems 45 20 5 5 75 5
SWM115 Soil physics and soil treatment 30 20 5 5 60 4
SWM116 Typology of Solid Waste 45 20 5 5 75 5
Cross-Sectional Course 10% (1UC) 45 HOURS
SWM117 Bilingual Training 30 10 5 45 3
TOTAL 250 125 40 35 450 30

 SECOND SEMESTER
Field of study: Environmental Sciences Specialty: Solid Waste Management
Number of Hours Number
code Course title L T P SPW of
Total
credits
FUNDAMENTAL COURSES 30% (2 UC) 9 CREDITS 135 HOURS
SWM121 Statistics & Probability 45 20 5 5 75 5
SWM122 Chemistry 25 15 15 5 60 4
PROFESSIONAL COURSES 60%(4UC)18 CREDITS 270 HOURS
Collection, Transportation And Storage
SWM123 30 10 5 45 3
of Solid Waste
Framework For Management of Solid
SWM124 30 20 5 5 60 4
Waste
SWM125 Processingof Solid Waste 45 20 5 5 75 5
SWM126 Internship1 60 30 90 6
Cross-Sectional Course 10% (1UC) 45 HOURS
Information Technology in Urban Waste
SWM127 30 10 5 45 3
Management
TOTAL 205 90 95 60 450 30

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  THIRD SEMESTER

Field: Environmental Sciences Specialty: Solid Waste Management

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
SWM231 Sanitation 30 25 5 60 4
SWM232 Management of Project 45 25 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
Treatment and Disposal of Solid
SWM233 30 20 5 5 60 4
Waste
SWM234 Composting of solidwaste 30 15 10 5 60 4
Policy Alternatives For Improving Solid
SWM235 45 25 5 75 5
Waste Management
SWM236 Incinerationand Thermal Conversion 35 20 15 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
SWM237 Labour Law/ Environmental Law 30 10 5 45 3
Total 245 135 20 35 450 30

 FOURTH SEMESTER

Field: Environmental Sciences Specialty: Solid Waste Management

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
SWM231 Sanitation 30 25 5 60 4
SWM232 Management of Project 45 25 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
Treatment and Disposal of Solid
SWM233 30 20 5 5 60 4
Waste
SWM234 Composting of solidwaste 30 15 10 5 60 4
Policy Alternatives For Improving Solid
SWM235 45 25 5 75 5
Waste Management
SWM236 Incinerationand Thermal Conversion 35 20 15 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
SWM237 Labour Law/ Environmental Law 30 10 5 45 3
Total 245 135 20 35 450 30

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5. Courses content

 SWM 111: Mathematics

 Mathematics: 5 credits (75 hours); L, T, P, SPW

Objective: At the end of this course, students will be able to apply mathematics
knowledge to agricultural production and business decisions.

Content:

1. Suites and actual series

2. Numerical Functions
3. Full calculation (primitives, surface integral and volume)
4. Differential Equation of the first and second-order
5. Use of computer tools for the resolution of equations
6. Vector space

 SWM 112: Physics

 Physics: 4 credits (60 hours); L, T, P, SPW

Objective: Teaching basic principles of force analyses in engineering systems

Contents:
Concept of measurement of mass, force, time and space, Systems of units,
Fundamentals & Derived units, Conversion of units, required Accuracy of results,
General Principles of Statics, Vector addition, Subtraction and Products, Resultant of
Distributed (Linear & Non-linear) force Systems, General conditions of equilibrium of
Co-planer forces, Laws of Triangle, Parallelogram and Polygon of forces, Types of
beams, Supports and Loads, Simple cases of Axial forces, Shear forces and Bending
Moment diagrams, Problem involving friction on Flat surfaces, Geometrical Properties
of Plane Areas, Work, Energy, Power, Impulse, Momentum, Conservation of
Momentum and Energy, Rectilinear and Curvilinear motions, Tangential and Normal
Components of Acceleration, Simple Harmonic motion

 SWM 113: Principles of Solid Waste Management

 Principles of Solid Waste Management: 4 credits (60 hours); L, T, P, SPW

Objective: Characterization of wastes from point of production to final disposal.

Content:
1. Definition of waste/General categories of waste (solids, liquids/gasses)
2. Sources/Quantities and composition
3. Quantification procedures
4. Characteristics of waste

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 SWM 114: Landfill systems

 Landfill systems: 5 credits (75 hours); L, T, P, SPW

Objective: Analyze land filling system as a waste treatment method to the students

Content:
1. Planning and programming for a landfill
2. Landfill processes
3. Biological, chemical and physical land filling process
4. Leachate collection and treatment

 SWM 115: Soil Physics and soil treatment

 Soil Physics and soil treatment: 4 credits (60 hours); L, T, P, SPW

Introduction: Definition of soil and its importance for plant growth. Composition and
formation of soils. Soil classification & Horizons. Soil colour and temperature.

Soil physical properties: texture and structure, water content, bulk density, particle
density, porosity, void ratio, saturation capacity.

Soil water Potential: components of total potential, measurements of potential

components, capillary tube, tensiometer, piezometer tube.

Saturated water flow: Darcy’s law, measurement of the saturated hydraulic

conductivity in the lab and field.

Unsaturated water flow: retention curve and hydraulic conductivity function,

measurement of retention curve, Richards equation, infiltration, evaporation, non-
equilibrium/preferential flow.
Soil hydraulic parameters their measurements: VGM parameters and analytical
models RETC, ROSETTA for measurement of hydraulic parameters. Introduction of
numerical models (HYDRUS) for modeling of water flow in soil.

Soil contamination: Heavy metals contamination, hydrocarbon contamination,

organic contamination, mineral contamination
Soil treatment and remediation: sequential extractions, physical separation, chemical
processes.

 SWM 116: Typology of Solid Waste

 Typology of Solid Waste: 5 credits (75 hours); L, T, P, SPW

Page 320 of 461

 SWM 117: Bilingual Training

 English : 1.5 credits (22 hours 30mn)); L, T, SPW

1. Vocabulary
 Technical and usual vocabulary of the specialty
2. Grammar
3. Bilingual expression
 Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
4. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
5. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting
 French : 1.5 credits (22 hours 30mn)); L, T, SPW
1. Vocabulaire
 Vocabulaire du matériel de technologie agro-alimentaire
 Vocabulaire des produits agro-alimentaires
 Vocabulaire des activités agro-alimentaires
 Vocabulaire des actants
 Vocabulaire des affaires
2. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;
 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;
 De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.
3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;

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  Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

 SWM 121: Statistics & Probability

 Statistics & Probability: 5 credits (75 hours); L, T, P, SPW

Objective:
Students will learn relevant statistical tools and techniques to collect analyse and
present data
Students gain knowledge on how to design, exploratory and secondary research,
data collection, measuring attitudes, questionnaire design, sampling techniques and
data analysis

1. Introduction
 Definition
 Why study statistics
 Uses of statistics
 Elements of statistics
2. Sources and methods of data collection
 Introduction
 Sources of data
 Methods of data collection
 Errors in data collection
3. Methods for describing sets of data
 Introduction
 Tables
 Graphical methods of data presentation
4. Data analysis
 Introduction
 Ratios and percentages in demography
 Measures of location(central tendancy )
 Measures of variability(dispersion )
 Interpreting the standard deviation
 Other numerical measures

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 5. Simple linear regression and correlation
 Introduction
 Some definitions
 Scatter diagram
 Regression line
 Correlation coefficient
6. The normal distribution

 SWM 122: Chemistry

 Chemistry: 4 credits (60 hours); L, T, P, SPW

Mineral chemistry: Fundamental Concepts: Reminder of the notions of atom, molecule

and mole ; Electro negativity of the elements, types of connections, isometry,
nomenclature; Summary Study of elements of the blocks; Summary Study of elements
of the block P; Summary Study of the transition elements.
Organic chemistry :Fundamental concepts; Metal networks; Ionic networks; Molecular
networks; The main functions of the organic chemistry; Alkanes, cyclo-alkanes, alkenes,
alkynes, aromatic; Halogen drifts; Organometallic drifts, alcohols, thiols, ether, oxides,
thiothers and amines.

 SWM 123: Storage, Collection and Transportation of Solid Waste

 Storage, Collection and Transportation of Solid Waste: 3 credits (45 hours); L, T, P,

SPW

Objective: Acquire skills in managing waste in our society.

Content:
1. Methods of reuse storage (individual, community, region and nation)
2. Collection methods i.e. door to door, collection depots etc etc.
3. Frequency of collection/ Basic collection systems
4. Waste transportation- manual and mechanized transport means
5. Hygiene/costs/legality

 SWM124: Framework for management of solid waste

 Framework for management of solid waste :4 credits (60 hours); L, T, P, SPW

Objective: Implement integrated waste management processes

Content:
1. Definition of integrated waste management
2. Elements of a waste management system
3. Integrated waste management
4. Costs/legality

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 SWM 125: Processing of solid waste

 Processing of solid waste: 5 credits (75 hours); L, T, P, SPW

Objective: Enable students acquire the different techniques in processing waste from
point of production.
Content:
1. Manual separation
2. Mechanical separation
3. Design of processing facility
4. Yard waste and food waste processing
5. Processing and recycling construction and demolition debris,
6. Recycling of valuable materials
7. Measurement methods for the analysis of odour, dust and germs
8. Physical and chemical analysis of solid waste
9. Design of Solid Waste Treatment Plants
10. Biotechnological waste treatment processes
11. Wastewater and sludge treatment

 SWM 126: Internship 1

 Internship1: 6 credits (90 hours); P, SPW

Objective: Acquire hands-on experience on the job

Content:
1. Spend a minimum of 30 days on a job of interest in a public or private
setup
2. Participate with the institution’s workers and work
3. Write a report on experiences gained and lessons learnt
4. Analysis of confidential report for enterprise
5. Grading of student report

 SWM 127: Use of Information Technology in Urban waste Management

 Use of Information Technology in Urban waste Management: 3 credits (45 hours);

L, T, SPW
Objective: Computerization of pollution prevention and remediation processes
Content:
1. Software/hardware principles
2. Application in breeding
3. Application in proactive/reactive processes
4. Management use,

 SWM 231: Sanitation

 Sanitation : 4 credits (60 hours); L, T, P, SPW

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 SWM 232: Management of Project

 Management of Project: 5 credits (75 hours); L, T, P, SPW

 SWM 233: Treatment and Disposal of Solid Waste

 Treatment and Disposal of Solid Waste: 4 credits (60 hours); L, T, P, SPW

Objective: to acquired the students with the appropriate measures of waste disposal
Content:
1. Introduction
2. Definition
3. Basic principles

 SWM 234: Composting of solid waste

 Composting of solid waste: 4 credits (60 hours); L, T, P, SPW

Objective: Develop different composting techniques, organisms for composting and

the different types of composting systems

Content:
1. Definitions:
2. Biological treatments
3. Fermentation
4. Active organisms
5. Process factors
6. Composting Technology
7. Types of compost systems
8. Evolution of composting process
9. Marketing and distribution of compost
10. Thermal and mechanical properties of waste

 SWM 235: Policy alternatives for improving solid waste management

 Policy alternatives for improving solid waste management: 5 credits (75

hours); L, T, P, SPW
Objective: This course will be based on the policies and decisions that are made to
effectively guide the management of solid waste.
Content:
1. Introduction
2. Decision-making
3. Waste avoidance
4. Legal framework
5. Political issues/will,

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 6. Human resource development in urban waste management (Admission
requirement, Gender issues, Training modules, Training duration)
7. Environmental impact assessment of solid waste burial and cremation
8. The Hazardous Waste International Conventions
9. Waste management strategies

 SWM 236: Incineration and thermal conversion

 Incineration and thermal conversion : 5 credits (75 hours); L, T, P, SPW

Objective: Acquire techniques on the treatment of waste by incineration and the

thermal treatment

Content:
1. Introduction
2. Principles of incineration
3. Types of incinerations,
4. Energy conversion and thermal station,
5. Incineration end member product management reuse

 SWM 241: Technical report writing

 Technical report writing: 5 credits (75 hours); L, T, P, SPW

 SWM 242: Health Security andEnvironment (HSE)

 Health Security and Environment (HSE): 4 credits (60 hours); L, T, P, SPW

 SWM 243: Industrial Burying of Solid Waste

 Industrial Burying of Solid Waste : 4 credits (60 hours); L, T, P, SPW

 SWM 244: Valuation of Solid Waste

 Valuation of Solid Waste: 3 credits (45 hours); L, T, P, SPW

 SWM 245: Hazardous Waste and Contaminated Sites

 Hazardous Waste and Contaminated Sites: 5 credits (75 hours); L, T, P, SPW

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 SWM 246 : Internship II

 Internship II: 6 credits (90 hours); P, SPW

Objective: Find practical solutions to constraints on the job space

Content:
1. Spend a minimum of 30 days on the job in any private or public
establishment
2. Diagnose and identify practical bottleneck
3. Apply possible solution (if possible) or suggest

 SWM 247 : Civic education and ethics

 Civic education and ethics : 3 credits (45 hours); L, T, SPW

1. Definition of:
 Ethics
 Civics
 Deontology
 Human rights
2. Foundation of ethics
3. General and Professional ethics
4. Deontology in education
5. Moral consciousness
6. Universal declaration of Human Rights
7. Protection of the environment
8. Profession / Vocation
9. Good governance in public services
10. Human qualities

 Environmental Law

 Labour Law

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Field : ENVIRONMENTAL SCIENCES
Specialty :
WILDLIFE MANAGEMENT

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 Field: ENVIRONMENTAL SCIENCES

Specialty: Wildlife Management (WIM)

1. The objective of the training

This specialty has for objective to train the learner to master, to the diagnosis and
management of wildlife

2. Skills sought after

 General Skills
- Master the tools of basic computing ;
- Develop a professional attitude in the respect of ethics ;
- Work as a team in a training environment and in the middle of the
professional practice;
- To understand the operation of organizations;
- Work in a multicultural environment;
- Use the techniques of collection and processing of data;
- Progressively develop autonomy of learning in order to be able to continue
in a way continues his personal and professional development throughout
his career.

 Specific Skills

- Perform the state of places of the forest; and

- Perform interventions for sustainable management in the forest or other
wooded spaces;
- Put in place the planning of forest management, taking into account the
mastery of the Territory and the forest policies;
- Make inventory and assess the stands;
- Predict the farm work and forestation;

3. Career opportunities

- Business Leader exploitation of forest resources;

- Technician of studies or research;
- The manager of a forest massif;

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 4. Organization of teachings

 FIRST SEMESTER

Field: Environmental Sciences Specialty: Wildlife Management

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
WIM111 Biochemistry/Microbiology 50 10 10 5 75 5
WIM112 The Forest Governance in Cameroon 40 15 0 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
WIM113 TerrestrialEcosystem 30 15 10 5 60 4
WIM114 Wildlife Study Techniques 40 15 15 5 75 5
WIM115 Wildlife and Range Management 30 10 20 5 60 4
WIM116 Wildlife Capture Techniques 40 10 20 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
WIM117 Bilingual Training 30 10 0 5 45 3
Total 240 95 85 30 450 30

 SECOND SEMESTER

Field: Environmental Sciences Specialty: Wildlife Management

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
WIM121 Mathematics 35 15 5 5 60 4
Rights of Indigenous Peoples of the
WIM122 45 15 10 5 75 5
Forest Regions
Professional courses 60% (4 UC) 18 credits 270 hours
WIM123 Museum and Herbarium Techniques 30 15 10 5 60 4
WIM124 Forest management 30 15 25 5 75 5
Methods and Techniques of Analysis
WIM125 40 10 20 5 75 5
and Evaluation of Forests
Tropical forests: Operation, Resources
WIM126 30 20 10 0 60 4
and Issues
Transversal Courses 10% (1 UC) 3 credits 45 hours
WIM127 Civic Education and Ethics 30 10 0 5 45 3
Total 240 100 80 30 450 30

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  THIRD SEMESTER

Field: Environmental Sciences Specialty: Wildlife Management

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
WIM231 Statistics and Probability 40 15 0 5 60 4
Certification and sustainable
WIM232 50 20 0 5 75 5
management of forests
Professional courses 60% (4 UC) 18 credits 270 hours
WIM233 Game Protection and Utilization 35 15 5 5 60 4
WIM234 Wildlife Population Dynamics 40 15 15 5 75 5
Equipment and management of
WIM235 40 15 15 5 75 5
Forest Shipyards
WIM236 Zoo and Park Management 40 20 0 0 60 4
Transversal Courses 10% (1 UC) 3 credits 45 hours
Use of Information Technology in
WIM237 20 15 10 0 45 3
Wildlife
Total 265 115 45 25 450 30

 FOURTH SEMESTER

Field: Environmental Sciences Specialty: Wildlife Management

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
Negotiation Techniques and of
WIM 241 40 20 10 5 75 5
Intermediation
The Right to the Environment and
WIM242 30 15 10 5 60 4
Sustainable Development
Professional courses 60% (4 UC) 18 credits 270 hours
WIM 243 Ornithology 30 15 10 5 60 4
Wildlife Management and
WIM244 40 10 20 5 75 5
Conservation
Ecology and Management of Large
WIM 245 25 15 0 5 45 3
African Mammals
WIM 246 Professional internship 0 0 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
WIM 247 Mounting Techniques of Project 30 5 5 5 45 3
Total 195 80 115 60 450 30

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5. Courses content

 WIM 111: Biochemistry/Microbiology

 Introduction to Biochemistry: 4 credits (60 hours); L, T, P, SPW

Objectives
- Students should understand the structure, function, properties and metabolism of
biomolecules in plants and animals
- Students should understand the relevance of biochemistry and its application in
plants and animal production and technology

1. Protein, Amino Acids, And Peptides

2. Carbohydrates
3. Lipids
4. Nucleic Acids and Nucleotides
5. Enzymes
6. Introductions to Metabolism
7. Energy Transfer Process
8. Metabolism of Carbohydrate

 Introduction to Microbiology: 4 credits (60 hours); L, T, SPW

Objectives: To permit the trainees to acquire the knowledge and master how to
determine pathological micro-organisms of plants and domestic animals.

1. Definition
2. Classification of microorganisms
3. Methods of classification
4. Bacteria
5. Mycoplasmas
6. Rickettsiae
7. Fungi
8. Viruses

 WIM 112: Forest governance in Cameroon

 The forest governance in Cameroon: 4 credits (60 hours); L, T, SPW

1. Principles of Governance
2. The international instruments of reference
3. Legal and institutional framework of forestry in Cameroon
4. The actors and the rules of access to forest resources
5. The state of place of forest governance: transgressions, violation of the
texts, poaching, non-compliance with specifications

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 WIM 113: Terrestrial and Aquatic Ecosystems

 Terrestrial and Aquatic Ecosystems: 4 credits (60 hours); L, T, P, SPW

1. The ecologicalfactors
2. GeographicFactors

 WIM 114: Wildlife Study Techniques

 Wildlife Study Techniques Tropical forest: 5 credits (75 hours); L, T, P, SPW

1. Wildlife census methods

2. Determination of age, sex and home range
3. Capture and marketing of wildlife

 WIM 115: Wildlife and Range Management

 Wildlife and Range Management: 4 credits (60 hours); L, T, P, SPW

1. Wildlife stock assessment

2. National parks and game reserves organisation and administration
3. Control of animal populations and anti-poaching exercise,

 WIM 116: Wildlife Capture Techniques

 Wildlife Capture Techniques: 5 credits (75 hours);L, T, P, SPW

1. Practical methods of immobilizing wildlife

2. Handling and care of captured wildlife
3. Non-chemical techniques to capture wildlife
4. Marketing capture animals

 WIM 117: Bilingual Training

 English : 1.5 credits (22 hours 30mn)); L, T, SPW

1. Vocabulary
 Technical and usual vocabulary of the specialty
2. Grammar
3. Bilingual expression
 Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
4. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;

Page 333 of 461

  Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
5. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting
 French : 1.5 credits (22 hours 30mn)); L, T, SPW
1. Vocabulaire
 Vocabulaire du matériel de technologie agro-alimentaire
 Vocabulaire des produits agro-alimentaires
 Vocabulaire des activités agro-alimentaires
 Vocabulaire des actants
 Vocabulaire des affaires
2. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;
 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;
 De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.
3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;
 Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

Page 334 of 461

 WIM 121:Mathematics

 Mathematics: 4 credits (60 hours); L, T, SPW

Objectives
Atthe end of this course, student will be able to apply mathematics knowledge to
agricultural production and business decisions.

1. Importance of agricultural mathematics to students

2. Basic arithmetic
 Decimals
 Fraction
 Percentage
 Negativenumbers
3. Use of measures on the farm
 Linearmeasures
 Square measure (area)
 Cubicmeasure (volume)
 Square roots
4. Weights and their use
5. Trigonometriccalculations
6. Measurement conversions

 WIM 122: Rights of Indigenous Peoples of the forest regions

 Rights of Indigenous Peoples of the forest regions: 5 credits (75 hours); L, T,

P, SPW

1. Definition of the concept "indigenous peoples"

2. Location and spatio-temporal dynamics of indigenous peoples
3. International and national instruments dealing with Aboriginal peoples
4. Critical analysis of the rights of indigenous peoples
5. Case studies of conflicts between forest operators and indigenous
peoples
6. Participatory tools of communication with Aboriginal peoples

 WIM 123: Museum and Herbarium Techniques

 Museum and Herbarium Techniques : 4 credits (60 hours); L, T, P, SPW

 WIM 124: Forest Management

 Forest Management: 5 credits (75 hours); L, T, P, SPW

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 WIM 125: Methods and techniques of analysis and evaluation of forests

 Methods and techniques of analysis and evaluation of forests: 5 credits (75

hours); L, T, P, SPW

1. General principles of Forest analysis

2. Methods of timber evaluation
3. Statistical techniques applied to the analysis of forests
4. Methods of wildlifeinventory
5. Introduction to the forest information system
6. The main components of the value of forest

 WIM 126: Tropical forests: operation, resources and Issues

 Tropical forests: operation, resources and issues II: 4 credits (60 hours);L, T,
P, SPW

1. tropical forests in the environmental, economic and socio-

culturalimportance
2. Deforestation and the strategies for the conservation of tropical forests
3. The dynamics of the forest canopy of Cameroon

 WIM 127: Civic Education and Ethics

 Civic Education and Ethics: 3 credits (30 hours); L, T, SPW

1. Definition of:
 Ethics
 Civics
 Deontology
 Human rights
2. Foundation of ethics
3. General and Professional ethics
4. Deontology in education
5. Moral consciousness
6. Universal declaration of Human Rights
7. Protection of the environment
8. Profession / Vocation
9. Good governance in public services
10. Human qualities

Page 336 of 461

 WIM 231:Statistics and Probability

 Statistics and Probability: 4 credits (60 hours); L, T, P, SPW

Objective:
Students will learn relevant statistical tools and techniques to collect, analyse and
present data
Students gain knowledge on how to design exploratory and secondary research as
well as data collection, measuring attitudes, questionnaire design, sampling
techniques and data analysis

1. Introduction
 Definition
 Why study statistics
 Uses of statistics
 Elements of statistics
2. Sources and methods of data collection
 Introduction
 Sources of data
 Methods of data collection
 Errors in data collection
3. Methods for describing sets of data
 Introduction
 Tables
 Graphics methods of data presentation
4. Data analysis
 Introduction
 Ratios and percentages in demography
 Measures of location
 Measures of variability
 Interpreting the standard deviation
 Other numerical measures
5. Simple linear egression and correlation
 Introduction
 Some definition
 Scatter diagram
 Regression line
 Correlation coefficient
6. The normal distribution

 WIM232: Certification and sustainable management of forests

 Certification and sustainable management of forests: 5 credits (75 hours); L, T, P,

SPW
1. Forest certification: Genesis, concepts, principles and objectives

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 2. The main steps of the adoption of forest certification in Cameroon
3. The types of forest certification: comparative analysis
4. The certification process
5. The issues of certification
6. The fate of certification

 WIM 233: Game Protection and Utilization

 Game Protection and Utilization : 4 credits (60 hours); L, T, P, SPW

1. Traditional use of wildlife and wildlife products

2. Wildlife production, harvesting and Hunting techniques

 WIM 234: Wildlife Population Dynamics

 Wildlife Population Dynamics: 5 credits (75 hours); L, T, P, SPW

1. Methods used to determine changes in wildlife abundance

2. Determination of population size and growth for wildlife

 WIM 235: Equipment and management of forest shipyards

 Equipment and management of forest shipyards: 5 credits (75 Hours); L, T,

P, SPW

 WIM 236:Zoo and park management

 Zoo and park management : 4 credits (60 hours); L, T, P, PW

 WIM 237:Use of Information technology in Wildlife

 Use of Information technology in Wildlife: 3 credits (45 hours); L, T, SPW

1. Software/hardware principles
2. Application in breeding
3. Application in proactive/reactive processes
4. Management use

 WIM 241:Techniques of negotiation andIntermediation

 Techniques of Negotiation and mediation: 5 credits (75 hours);L, T, P, SPW

1. The principles of the alternative conflict management.

2. The specificity of conflicts related to the management of natural
resources
3. The tools of a conflict analysis
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 4. Analysis of the causes of the conflict
5. Identification and analysis of stakeholders
6. Case Study of the stages of the negotiations and the drafting of
agreements Case Study

 WIM 242: Right to the environment and sustainable development

 The right to the environment and sustainable development: 4 credits (60 hours);
L, T, P, SPW

 WIM 243:Ornithology

 Ornithology: 4 credits (60 hours); L, T, P, SPW

1. Classification, structure and ecology of birds

2. Economic importance of birds
3. The avifauna of Cameroon

 WIM 244: Wildlife Management and Conservation

 Wildlife Management and Conservation I: 5 credits (75 hours);L, T, P,S PW

1. Wildlife values and national conservation objectives

2. Techniques for wildlife management for specific objectives
3. Problems of wildlife conservation in Cameroon

 WIM 245: Ecology and Management of Large African Mammals

 Ecology and Management of Large African Mammals : 3 credits (45 hours);

L, T, SPW

1. General principles of large mammal management

2. Taxonomy, ecology and strategies for management of large African
mammals

 WIM 246:Professional internship

 Professional internship: 6 credits (90 hours); P, SPW

1. Working in a company
2. Holding of the Intern journal
3. Choice of the theme of work in collaboration with the professional picture
framer and the academic framer
4. Elaboration of the canvas of research
5. Resources to exploit
6. Organization of work
7. Drafting of the report

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 WIM 247: Mounting Techniques of Project

 Technique of mounting of projects: 3 credits (45 hours); L, T, P, SPW

1. The basic principles of the mounting of the projects

2. The types of Project
3. The Prerequisites
4. The process of developing the project cycle
5. The fundamentalprinciples (relevance, scope, rational)
6. The chronogram and indicators (follow-up of performance, impacts)
7. The Financial mounting

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 Field : ENVIRONMENTAL SCIENCES
Specialty :
ENVIRONMENTAL IMPACT ASSESSMENT

Page 341 of 461

 Field: ENVIRONMENTAL SCIENCES

Specialty: Environmental Impact Assessment (EIA)

1. The objective of the training

- To produce competent professionals with key skills adequate to solve practical
problems relating to environmental impacts of development activities,
- To enhance students’ knowledge and practical skills in the techniques of
assessing environmental impacts of development projects.
- To increase knowledge through conduct of basic and adaptive research.

2. Skills sought after

 General Skills
Master the basic computer tools;
-
To develop a professional attitude in the respect of the deontology and the
-
ethics;
- Work as a team in a training environment and in a professional practice
environment;
- Understand how organizations work;
- Work in a multicultural environment;
- Create and manage a business;
- Use data collection and processing techniques;
- Implement research and job security actions;
- Develop a learning autonomy in order to continuously pursue personal and
professional development throughout his career.
Knowledge in :
- Basic Physics, Chemistry, mathematics, mechanics, electricity, Computer
Science processes, environment laws and legislation

 Specific Skills
- Develop a vision and passion for the techniques of assessing environmental
impacts of development projects.
- Solve practical problems relating to environmental impacts of
development activities,
- Knowledge and practical skills in the techniques of assessing environmental
impacts of development projects.
3. Career opportunities

Graduates can aspire for the following responsibilities and job opportunities in both the
Public and Private Sector businesses, and Not-for-Profit organizations:
- EIA experts (engineers and technicians):
- EIA practitioner’s
- Environmental managers.

Page 342 of 461

 4. Organization of teachings

 FIRST SEMESTER

Field: Environmental Sciences Specialty: Environmental Impact Assessment (EIA)

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
EIA111 Engineering Mathematics I 30 20 5 5 60 4
EIA112 Engineer in the Society 30 15 25 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
EIA113 Environmental Policy&Ethics 30 15 10 5 60 4
Sustainability, Population and
EIA114 45 20 5 5 75 5
Sustainable Development Practices
EIA115 Evolution&Ecology 45 15 10 5 75 5
EIA116 Science &Policies of Climate Change 30 20 5 5 60 4
Transversal Courses 10% (1 UC) 3 credits 45 hours
EIA117 Bilingual Training 30 10 - 5 45 3
Total 255 115 45 35 450 30

 SECOND SEMESTER

Field: Environmental Sciences Specialty: Environmental Impact Assessment (EIA)

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
EIA121 Engineering Mathematics II 30 25 5 60 4
EIA122 Fluid Mechanics 30 15 25 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
EIA123 GIS and Remote Sensing 30 15 10 5 60 4
EIA124 Introduction to EIA 30 15 25 5 75 5
EIA125 EnvironmentalResearchMethods 25 10 15 10 60 4
EIA126 Short Internship Report 45 25 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
EIA127 Computer Programming 30 10 5 45 3
Total 210 100 80 60 450 30

Page 343 of 461

  THIRD SEMESTER

Field: Environmental Sciences Specialty: Environmental Impact Assessment (EIA)

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
EIA 231 Engineering Mathematics III 25 15 15 5 60 4
EIA 232 Statistics and Probability 45 25 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
EIA 233 Understanding EIA & SEA 30 15 10 5 60 4
Achieving full Potential of Social
EIA 234 45 25 5 75 5
Impact Assessment
Mainstreaming Biodiversity in Energy
EIA 235 45 25 5 75 5
Projects
Mitigation, Monitoring, Follow-Up in
EIA 236 30 15 10 5 60 4
EIA
Transversal Courses 10% (1 UC) 3 credits 45 hours
Civic education and ethics/
EIA 237 30 10 5 45 3
Environmental law and Labour Law
Total 265 125 35 45 450 30

 FOURTH SEMESTER

Field: Environmental Sciences Specialty: Environmental Impact Assessment (EIA)

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
Cameroon environmental Law,
EIA 241 40 20 10 5 75 5
Natural Resource Policy
EIA 242 Engineering Mathematics IV 30 25 - 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
EnvironmentalRiskAssessment&
EIA 243 20 15 20 5 60 4
Adaptive Management
Theory & Practice of multi-criteria
EIA 244 30 10 - 5 45 3
analysis for EIA
EIA 245 Case Study 45 25 - 5 75 5
EIA 246 Internship - - 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
EIA 247 Computer for business 30 10 - 5 45 3
Total 195 95 90 60 450 30
Page 344 of 461
5. Courses content

 EIA 111: Engineering Mathematics I

 Engineering Mathematics I: 4 credits (60 hours); L, T,P, SPW

Objectives: at the end of this course the student should understand basic
equations‘master numerical methods solve statistical problems

1. Linear equations, differentiation, integration, geometric equations

2. Differentiation: rolle’s Theorem and the man-value theorems, Taylor’s
theorem, Repeated Differentiation, Applications for Differentiation,
Indeterminate form; Vector algebra and its application.
3. Laplace, Fourier, partial differentiation equations, arbitrary constants and
arbitrary functions.

 EIA 112: Engineer in the society

 Engineer in the society: 5 credits (75 hours); L, T, P, SPW

Objectives: at the end of this course students should:

1. Understand basic principles, techniques and practice of management,
entrepreneurship law and economics
2. Introduction
3. Historicalevolution of engineering
4. Career orientation on various engineering fields
5. Initiation and interpretation of administrative letters
6. Engineering and environmental pollution
7. Managing change
8. Organizational behavior, positive self-talk, managing stress
9. The industry and industrialpsychology
10. Engineering contracts
11. Tendering for public contracts
12. Specificationswriting
13. Law (tort, contract)
14. Organizational set up
15. Setting up an Enterprise

 EIA 113: Environmental Policy & Ethics

 Environmental Policy &Ethics: 4 credits (60 hours); L, T, P, SPW

Objectives and content: This course is an introduction to currently relevant domestic

and international environmental policy. Topics include the scientific fundamentals for
Page 345 of 461
existing environmental regimes, environmental economics, the environmental law itself
and some discussion of application. It explores policy responses to significant local and
global environmental problems, such as biodiversity loss, fisheries, clean air and water,
and climate change. The central purpose will be to build literacy and analytical
capacity for the existing portfolio of environmental regimes, both domestic and
international.
Ethics
Objectives and content: This course examines the morality of our treatment of the
environment. Investigates questions of ethical theory, such as: do we have moral
obligations to animals, plants, species, and ecosystems? And do we ever have a right,
or duty, to harm or kill some human or nonhuman animals in order to benefit or save
others? Apply these ideas to environmental questions, such as: do we have a duty to
conserve or preserve natural resources or the wilderness? And do we have a duty not
to contribute to pollution or climate change?

 EIA 114:Sustainability, Population and Sustainable Development Practices

 Sustainability, Population and sustainable development practices: 5 credits (75

hours); L, T, P, SPW

 EIA 115: Evolution & Ecology

 Evolution &Ecology: 4 credits (60 hours); L, T,P, SPW

Objectives: This course explores the history of evolutionary thought and science to gain
a conceptual overview of evolution.

Learn how and why species change over time, why some species survive while others
go extinct, and what modern genetics may reveal about human evolution. Basic
concepts in ecology which include ecosystem, energy flow, food chain/food web,
trophic level, biogeochemical cycles, diversity, carrying capacity, limiting factors and
ecological succession. Basic principles in sustainable development, six tests of
sustainability's in the projects level and pillars of sustainable development

 EIA 116: Science & Policies of Climate Change

 Science & Policies of Climate Change: 5 credits (75 hours);L, T,P, SPW

Objective: The course aims to introduce the underlying science of human-induced

and naturally-occurring climate change examines predictive models of climate
change and projected impacts.
Content: Climate change impacts and adaptation, climate prediction models,
feedback processes and uncertainties, costs and benefits of climate change impacts,
adaptation and response measures, relationship between climate change science,

Page 346 of 461

policy and economics; existing policies (Kyoto Protocol and IPCC reports), other
possible technological, economic and command-and-control options, potential
policies to deal with consumption and population growth.

 EIA117: Bilingual Training

 English : 1.5 credits (22 hours 30mn)); L, T, SPW

1. Vocabulary
 Technical and usual vocabulary of the specialty
2. Grammar
3. Bilingual expression
 Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
4. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
5. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting
 French : 1.5 credits (22 hours 30mn)); L, T, SPW
1. Vocabulaire
 Vocabulaire du matériel de technologie agro-alimentaire
 Vocabulaire des produits agro-alimentaires
 Vocabulaire des activités agro-alimentaires
 Vocabulaire des actants
 Vocabulaire des affaires
2. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;
 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;

Page 347 of 461

  De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.
3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;
 Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

 EIA 121: Engineering Mathematics II

 Engineering Mathematics II: 4 credits (60 hours); L, T,P, SPW

Finite differences: Difference tables, forward, backward and central differences; Linear
systems: Matrix methods, Gaussian elimination. Gauss-Seidel, ill–conditioning; Errors:
Sources, estimates, propagation, floating point arithmetic; Operators; Curve fitting;
Interpolation: Lagrange, Newton’s forward and backward; Euler and Runge-Kuta
methods; Collation polynomials; Newton-Raphson

 EIA 122: Fluid Mechanics

 Fluid Mechanics: 5 credits (75 hours); L, T, P, SPW

Fundamental concepts in fluid mechanics; Characteristics and properties of fluid; Fluid

statics: Basic equation of hydrostatics, pressure distribution in a static and constant
accelerating fluid, hydrostatic force on plane and curved surfaces immersed in static
fluid, floating bodies and buoyancy, continuity equation (differential and integral
form); Kinematics of fluid motion: Velocity, acceleration, streamlines, stream-tubes,
particle paths, streak lines; Definition of irrotational and rotational flow; Circulation;
Stream function and velocity potential function for flow in a uniform stream and due to
source, sink and doublet and for simple combinations of these.

Page 348 of 461

 EIA 123: GIS and Remote Sensing

 GIS and Remote Sensing: 4 credits (60 hours); L, T, PW

Objective and Content: This course focuses on the GIS principles, methods, and
techniques relevant and useful for problem solving in environmental analysis and
management. It looks at GIS principles; data models, scale and spatial sampling, and
spatial autocorrelation; a review of the major techniques or issues for environmental
data acquisition and integration; an introduction to environmental analysis and
modelling techniques; environmental modelling techniques as related to landscape
ecology, hydrology, natural hazards, natural resources management, and
environmental planning.

 EIA 124: Introduction to EIA

 Introduction to EIA:5 credits (75 hours); L, T,P,SPW

Objective: To introduce the students to EIA, the methodologies and approaches that
can be used for impact assessment and to drill students on project management and
working in a team

Content: Goals, principles, purpose, functions of EIA. EIA in development planning, EIA
process and role of EIA in project development. Legal and administrative frameworks,
EIA procedural flow, Cameroon EIA System, Environment Compliance Certificate
(ECC), public participation in EIA.

 EIA 125: Environmental Research Methods

 Environmental Research Methods: 4 credits (60 hours); L, T,P,SPW

Objectives and Content: This course introduces students to basic research methods
and internship reporting. It includes; sampling techniques and procedure, various
techniques statistical analysis of data including some software programs. It also looks
at guides to report research, internship and experiments. Finally it trains students on
proposal writing.

 EIA 126: Short Internship Report

 Short Internship Report: 5 credits (75 hours); L, T,P,SPW

Objective: To enable the student to be acquainted with the industrial milieu, acquire
more knowledge experience in a different environment
Content: Industrial integration. The student is followed up during this period both by a
senior instructor in the industry and an academic supervisor.

Page 349 of 461

 EIA 127: Computer Programming

 Computer Programming: 3 credits (45 hours); L, T,P,SPW

Generalities on Programming ,Delphi and Visual Basic Programming: Visual Basic

concepts, Designing programs, Program Flow, Testing and Debugging, Functions,
Arrays, Interacting with the user, Interacting with the system; Mastering of professional
Software; Algorithms

 EIA 231: Engineering Mathematics III

 Engineering Mathematics III: 4 credits (60 hours); L, T,P,SPW

1. matrix theory, differential calculus
2. first order differential equations
3. linear differential equations of higher order
4. Laplace transformation, integral calculus, vector calculus
5. Fourier series and transformations, Z-transform, partialdifferential equation,
complex variables and mapping,
6. special functions(bassel function, splines and Legendre)
7. statistical and numerical methods, statistics and probability
8. numerical analysis, series and sequences, linear programming

 EIA 232: Statistics and Probability

 Statistics and Probability: 5 credits (75 hours);L, T,P,SPW

Introduction to probability; Random variables and functions of random variables;

Mathematical expectations and moments; Special discrete and continuous
distribution: binomial, exponential, gamma, chi-square, t- and F- sums of random
variables Law of large numbers; Central limit theorem

 EIA 233: Understanding EIA & SEA

 Understanding EIA & SEA: 4 credits (60 hours); L, T,P,SPW

Objective and Content: This course is aim at enabling students have an understanding
of EIA and SEA. It focuses on principles and techniques and involves, emerging trends
and cumulative effects of EIA/SEA. EIA processes which include the screening,
scoping, description of environmental setting, steps in EIA study, etc. and
methodologies, such as checklist, matrices, networks, models, etc., criteria for
evaluation of EIA methodologies and public participation in environmental decision -
making. Identification, prediction and assessment of the environmental impacts on
natural resources such as air, water, soil, noise, plant and animal ecology, human
health.

Page 350 of 461

 EIA 234:Achieving full potential of social impact Assessment

 Achieving full potential of social impact Assessment: 5 credits (75 hours); L,

T,P,SPW

Objective: The student will understand principles and theories of social impact
assessment in the lectures and demonstrate principles presented with practical
assessment
Content: Importance, salient points, process, methodologies, and tools needed for
Social Impact Assessment., cultural heritage component in EIA, practical SIA carried
out in an assigned project.

 EIA 235: Mainstreaming biodiversity in energy projects

 Mainstreaming biodiversity in energy projects: 5 credits (75 hours); L, T,P,SPW

Objectives and Content: Aim at using EIA to protect biological species in energy
projects. The course shall look at energy projects and their effects on biodiversity, and
how EIA can act like a medium to project species and ensure species diversity amidst
energy projects.

 EIA 236:Mitigation, Monitoring, Follow-Up in EIA

 Mitigation, Monitoring, Follow-Up in EIA: 4 credits (60 hours); L, T,P,SPW

Objectives and Content:

Compliance monitoring, enforcement and permits needed by the different types of
projects. Guidelines of Environmental Guarantee Fund. Impact management which
include mitigation and enhancement plan, compensation plan, contingency plan
and monitoring strategies.
Give students an understanding of the structure of the EIA report, environmental
statement; TOR; students shall gain both theoretical and practical concepts.

 EIA 237: Civic education and ethics and Law

 Civic education and ethics: 3 credits (45 hours); L, T,SPW

1. Definition of:
 Ethics
 Civics
 Deontology
 Human rights
2. Foundation of ethics
3. General and Professional ethics
4. Deontology in education

Page 351 of 461

 5. Moral consciousness
6. Universal declaration of Human Rights
7. Protection of the environment
8. 8. Profession / Vocation
9. Good governance in public services
10. Human qualities

 Environmental Law

 Labour Law

 EIA 241:Cameroon environmental Law, Natural Resource Policy

 Cameroon environmental Law, Natural Resource Policy: 5 credits (75 hours);

L, T, P, SPW

Objective Content: To enable students get in depth knowledge and skills on the
application of environmental regulations in EIA. It shall examine all the environmental
legislation/regulations in Cameroon including international treaties that Cameroon is
signatory to.
Natural Resource Policy
Objective and Content: This course will focus on two major aspects of natural-resource
management: biodiversity protection and public lands such as national parks and
wilderness areas both nationally and internationally. Class sessions will include critical
examinations of current law and policy and in-depth discussions of situational case
studies that force you to consider how you would resolve real-life issues. Historical and
philosophical basis for and principal laws relating to forest, wildlife and related
resources; roles of science and values in natural resources policy making; the policy
process; the main federal and state renewable resource management agencies;
ethics and professionalism.

 EIA 242: Engineering Mathematics IV

 Engineering Mathematics IV: 4 credits (60 hours); L, T,P, SPW

1. matrix theory, differential calculus

2. first order differential equations
3. linear differential equations of higher order
4. Laplace transformation, integral calculus, vector calculus
5. Fourier series and transformations, Z-transform, partial differential equation,
complex variables and mapping,
6. special functions(bassel function, splines and Legendre)
7. statistical and numerical methods, statistics and probability
8. numerical analysis, series and sequences, linear programming

Page 352 of 461

 EIA 243: Environmental Risk Assessment & Adaptive Management

 Environmental Risk Assessment & Adaptive Management: 4 credits (60 hours); L,

T, P, SPW

Objectives and Content: Purpose, uses, importance and steps in ERA and adaptive
measurement. ERA process and risk management.

 EIA 244: Theory & Practice of multi-criteria analysis for EIA

 Theory & Practice of multi-criteria analysis for EIA: 3 credits (45 hours);L, T,P,SPW

Objectives and Content: Enrich students with theoretical knowledge and practical skills
in carrying outmulti-criteria analysis for EIA. The scope and process, and techniques
used in multi-criteria analysis and field experience.

 EIA 245: Case Study

 Case Study: 5 credits (75 hours); L, T, P, S PW

Objective: Study visits to model projects and proposed projects. Preparation and
submission of environmental impact assessment statement.

 EIA 246: Internship

 Internship: 6 credits (90 hours); P, SPW

Objective: This course is to provide an opportunity for students to undertake an in-
depth research investigation in one of the areas covered by the Programme and
Specialization.
Content: Final year students will carry out project work. The project should belong to
one or more of the following areas: computing and analysis; design; laboratory
investigation; field testing and instrumentation; case studies. The project duration is
over the entire second semester. An individual formal report is required. Each student is
required to make an oral presentation.

 EIA 247: Computer for business

 Computer for business: 3 credits (45 hours); L, T, P, SPW

1. Revision on; -MS word -MS excel –MS power point -MS Access
2. Office Automation
3. Graphics and graphing packages
4. Internet Working
5. Information Services
Page 353 of 461
Field : ENVIRONMENTAL SCIENCES
Specialty :
FORESTRY ENGINEERING

Page 354 of 461

 Field: ENVIRONMENTAL SCIENCES

Specialty: Forestry Engineering

1. The objective of the training

- To produce competent professionals with key skills adequate to solve practical
problems relating to forestry in both the Public and Private Sector businesses and
Not-for-Profit organizations,
- To enhance students’ knowledge and practical skills in sustainable forest
exploitation and conservation techniques
- To increase knowledge through conduct of basic, and adaptive research.
2. Skills sought after
 General Skills

Master the basic computer tools;

-
To develop a professional attitude in the respect of the deontology and the
-
ethics;
- Work as a team in a training environment and in a professional practice
environment;
- Understand how organizations work;
- Work in a multicultural environment;
- Create and manage a business;
- Use data collection and processing techniques;
- Implement research and job security actions;
- Develop a learning autonomy in order to continuously pursue personal and
professional development throughout his career.
Knowledge in:
- Basic Physics, Chemistry, mathematics, mechanics, electricity, Industry,
Computer Science processes, environment laws and legislation

 Specific Skills

- Develop a vision and passion to solve practical problems relating to forestry

in both the Public and Private Sector
- Knowledge and practical skills in sustainable forest exploitation and
conservation techniques

3. Career opportunities

Graduates can aspire for the following responsibilities and job opportunities in both the
Public and Private Sector businesses, and Not-for-Profit organizations:
- EIA experts (engineers and technicians):
- EIA practitioners
- Environmental managers.

Page 355 of 461

 4. Organization of teachings

 FIRST SEMESTER

Field: Environmental Sciences Specialty: Forestry Engineering

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
FOE111 Engineering Mathematics I 30 20 5 5 60 4
FOE112 Engineer in the society 30 15 25 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
FOE113 Environmental Policy, &Ethics 30 15 10 5 60 4
Sustainability, Population and
FOE114 45 20 5 5 75 5
Sustainable Development Practices
FOE115 Evolution&Ecology 45 15 10 5 75 5
FOE116 Science &Policies of Climate Change 30 20 5 5 60 4
Transversal Courses 10% (1 UC) 3 credits 45 hours
FOE117 Bilingual Training 30 10 - 5 45 3
Total 255 115 45 35 450 30

 SECOND SEMESTER

Field: Environmental Sciences Specialty: Forestry Engineering

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
FOE121 Engineering Mathematics II 30 25 5 60 4
FOE122 fluid mechanics 30 15 25 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
FOE123 GIS and Remote Sensing 30 15 10 5 60 4
FOE124 Introduction to EIA 30 15 25 5 75 5
FOE125 EnvironmentalResearchMethods 25 10 15 10 60 4
FOE126 Short Internship Report 45 25 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
FOE127 Computer Programming 30 10 5 45 3
Total 210 100 80 60 450 30

Page 356 of 461

  THIRD SEMESTER

Field: Environmental Sciences Specialty: Forestry Engineering

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
FOE231 Engineering Mathematics III 25 15 15 5 60 4
FOE232 Statistics and Probability 45 25 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
FOE233 Dendrology&TimberHarvesting 30 15 10 5 60 4
Forest Insects & Diseases, Forest
FOE234 45 25 5 75 5
Biometrics
FOE235 ForestSoil Science 45 25 5 75 5
FOE236 Forest Ecology &Silviculture 30 15 10 5 60 4
Transversal Courses 10% (1 UC) 3 credits 45 hours
FOE237 Civic education and ethics/ Law 30 10 5 45 3
Total 265 125 35 45 450 30

 FOURTH SEMESTER

Field: Environmental Sciences Specialty: Forestry Engineering

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
FOE241 Engineering Mathematics IV 40 20 10 5 75 5
Cameroon Forestry and Wild Life Law,
FOE242 30 25 - 5 60 4
Natural Resource Policy
Professional courses 60% (4 UC) 18 credits 270 hours
Field Techniques in Ecology & Natural
FOE243 20 15 20 5 60 4
Resources
Forest Resources, Management &
FOE244 30 10 - 5 45 3
Conservation Techniques
FOE245 Case Study 45 25 - 5 75 5
FOE246 Internship - - 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
FOE247 Engineering management 30 10 - 5 45 3
Total 195 95 90 60 450 30

Page 357 of 461

5. Courses content

 FOE 111: Engineering Mathematics I

 Engineering Mathematics I: 4 credits (60 hours); L, T, P, SPW

Objectives: at the end of this course the student should understand basic equations
master numerical methods and solve statistical problems

1. Linear equation, differentiation, integration, geometric equations

2. Differentiation: rolle’s Theorem and the man-value theorems, Taylor’s
theorem, Repeated Differentiation, Applications for Differentiation,
Indeterminate form; Vector algebra and its application and its
application.
3. Laplace, Fourier, partial differentiation equations, arbitrary constants and
arbitrary functions.

 FOE 112: Engineer in the Society

 Engineer in the society: 5 credits (75 hours); L, T, P, SPW

Objectives: at the end of this course students should:

1. Understand basic principles, techniques and practice of management,

entrepreneur ship law and economics
2. Introduction
3. Historical evolution of engineering
4. Career orientation on various engineering fields
5. Initiation and interpretation of administrative letters
6. Engineering and environmental pollution
7. Managing change
8. Organizational behavior, positive self talk, managing stress
9. The industry and industrial psychology
10. Engineering contracts
11. Tendering for public contracts
12. Specifications writing
13. Law (tort, contract)
14. Organizational set up
15. Setting up an Enterprise

Page 358 of 461

 FOE 113: Environmental Policy&Ethics

 Environmental Policy &Ethics: 4 credits (60 hours); L, T, P, SPW

Objectives and content: This course is an introduction to currently relevant domestic

and international environmental policy. Topics include the scientific fundamentals for
existing environmental regimes, environmental economics, the environmental law itself
and some discussion of application. It explores policy responses to significant local and
global environmental problems, such as biodiversity loss, fisheries, clean air and water,
and climate change. The central purpose will be to build literacy and analytical
capacity for the existing portfolio of environmental regimes, both domestic and
international.
Ethics
Objectives and content: This course examines the morality of our treatment of the
environment. Investigate questions of ethical theory, such as: Do we have moral
obligations to animals, plants, species, and ecosystems? And do we ever have a right,
or duty, to harm or kill some human or nonhuman animals in order to benefit or save
others? Apply these ideas to environmental questions, such as: Do we have a duty to
conserve or preserve natural resources or the wilderness? And do we have a duty not
to contribute to pollution or climate change?

 FOE 114:Sustainability, Population and Sustainable Development Practices

 Sustainability, Population and sustainable development practices: 5 credits (75

hours); L, T, P, SPW

 FOE 115: Evolution&Ecology

 Evolution &Ecology: 4 credits (60 hours); L, T, P, SPW

Objectives: This course explores the history of evolutionary thought and science to gain
a conceptual overview of evolution.

Learn how and why species change over time, why some species survive while others
go extinct, and what modern genetics may reveal about human evolution. Basic
concepts in ecology which include ecosystem, energy flow, food chain/food web,
trophic level, biogeochemical cycles, diversity, carrying capacity, limiting factors and
ecological succession. Basic principles in sustainable development, six tests of
sustainability in the projects level and pillars of sustainable development
Page 359 of 461
 FOE 116: Science & Policies of Climate Change

 Science & Policies of Climate Change: 5 credits (75 hours); L, T, P, SPW

Objective: The course aims to introduce the underlying science of human-induced

and naturally-occurring climate change examines predictive models of climate
change and projected impacts.
Content: Climate change impacts and adaptation, climate prediction models,
feedback processes and uncertainties, costs and benefits of climate change impacts,
adaptation and response measures, relationship between climate change science,
policy and economics; existing policies (Kyoto Protocol and IPCC reports), other
possible technological, economic and command-and-control options, potential
policies to deal with consumption and population growth.

 FOE 117: Bilingual Training

 English : 1.5 credits (22 hours 30mn)); L, T, SPW

1. Vocabulary
 Technical and usual vocabulary of the specialty
2. Grammar
3. Bilingual expression
 Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
4. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
5. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting

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  French : 1.5 credits (22 hours 30mn)); L, T, SPW
1. Vocabulaire
 Vocabulaire technique usuel
2. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;
 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;
 De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.
3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;
 Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

 FOE 121: Engineering Mathematics II

 Engineering Mathematics II: 4 credits (60 hours); L, T, P, SPW

Finite differences: Difference tables, forward, backward and central differences; Linear
systems: Matrix methods, Gaussian elimination. Gauss-Seidel, ill–conditioning; Errors:
Sources, estimates, propagation, floating point arithmetic; Operators; Curve fitting;
Interpolation: Lagrange, Newton’s forward and backward; Euler and Runge-Kuta
methods; Collation polynomials; Newton-Raphson

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 FOE 122:Fluid Mechanics

 Fluid Mechanics: 5 credits (75 hours); L, T, P, SPW

Fundamental concepts in fluid mechanics; Characteristics and properties of fluid; Fluid

statics: Basic equation of hydrostatics, pressure distribution in a static and constant
accelerating fluid, hydrostatic force on plane and curved surfaces immersed in static
fluid, floating bodies and buoyancy, continuity equation (differential and integral
form); Kinematics of fluid motion: Velocity, acceleration, streamlines, stream-tubes,
particle paths, streak lines; Definition of irrotational and rotational flow; Circulation;
Stream function and velocity potential function for flow in a uniform stream and due to
source, sink and doublet and for simple combinations of these.

 FOE 123: GIS and Remote Sensing

 GIS and Remote Sensing: 4 credits (60 hours); L, T, P, SPW

Objective and Content: This course focuses on the GIS principles, methods, and
techniques relevant and useful for problem solving in environmental analysis and
management. It looks at GIS principles; data models, scale and spatial sampling, and
spatial autocorrelation; a review of the major techniques or issues for environmental
data acquisition and integration; an introduction to environmental analysis and
modelling techniques; environmental modelling techniques as related to landscape
ecology, hydrology, natural hazards, natural resources management, and
environmental planning.

 FOE 124: Introduction to EIA

 Introduction to EIA:5 credits (75 hours); L, T, P, SPW

Objective: To introduce the students to EIA, the methodologies and approaches that
can be used for impact assessment and to drill students on project management and
working in a team
Content: Goals, principles, purpose, functions of EIA. EIA in development planning, EIA
process and role of EIA in project development. Legal and administrative frameworks,
EIA procedural flow, Cameroon EIA System, Environment Compliance Certificate
(ECC), public participation in EIA.

 FOE 125: Environmental Research Methods

 Environmental Research Methods: 4 credits (60 hours); L, T, P, SPW

Objectives and Content: This course introduces students to basic research methods
and internship reporting. It includes; sampling techniques and procedure, various
techniques statistical analysis of data including some software programs. It also looks

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at guides to report research, internship and experiments. Finally it trains students on
proposal writing.

 FOE 126: Short Internship Report

 Short Internship Report: 5 credits (75 hours); L, T, P, SPW

Objective: To enable the student to: be acquainted with the industrial milieu, acquire
more knowledge experience in a different environment
Content: Industrial integration. The student is followed up during this period both by a
senior instructor in the industry and an academic supervisor.

 FOE 127: Computer Programming

 Computer Programming: 3 credits (45 hours); L, T, P, SPW

Generalities on Programming ,Delphi and Visual Basic Programming: Visual Basic

concepts, Designing programs, Program Flow, Testing and Debugging, Functions,
Arrays, Interacting with the user, Interacting with the system; Mastering of professional
Software; Algorithms

 FOE 231: Engineering Mathematics III

 Engineering Mathematics III: 4 credits (60 hours); L, T, P, SPW

1. matrix theory, differential calculus

2. first order differential equations
3. linear differential equations of higher order
4. Laplace transformation, integral calculus, vector calculus
5. Fourier series and transformations, Z-transform, partial differential equation,
complex variables and mapping,
6. special functions(bassel function, splines and Legendre)
7. statistical and numerical methods, statistics and probability
8. numerical analysis, series and sequences, linear programming

 FOE 232: Statistics and Probability

 Statistics and Probability: 5 credits (75 hours); L, T, P, SPW

Introduction to probability; Random variables and functions of random variables;

Mathematical expectations and moments; Special discrete and continuous
distribution: binomial, exponential, gamma, chi-square, t- and F- sums of random
variables, Law of large numbers; Central limit theorem

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 FOE 233: Dendrology & Timber Harvesting

 Dendrology & Timber Harvesting: 4 credits (60 hours); L, T, P, SPW

Objective: To deepen a student’s knowledge in dendrology and timber harvesting

techniques
Contents: Identification, ranges, uses, and some ecological characteristics of
evergreen and deciduous woody plants, both native and cultivated; lab and field
work. Expert presentations, writing a report of a topical question of wood harvesting.

 FOE 234: Forest Insects & Diseases, Forest Biometrics

 Forest Insects & Diseases, Forest Biometrics: 5 credits (75 hours); L, T, P, SPW

Forest Insects & Diseases

Objective & Content: Information on the identification, biology, spread and control of
bacteria and viruses causing plant diseases. Roles of insects in the functioning of
healthy forest ecosystems, tactics for addressing challenges they pose to sustainable
natural resource management, and emerging issues such as biological invasions,
habitat alteration, and climate change that influence interactions among insects, their
microbial associates, forests, and humans. Fundamental disease concepts, pathogens
and causal agents, diagnosis, and biologically rational strategies and practices for
management of diseases of woody landscape plants.

Forest Biometrics

Objective & Content: Basic concepts of statistical inference and sampling theory as
applied to forestry. Estimation of tree and forest characteristics. Use of aerial
photographs; principles of data processing; information gathering and decision
making under uncertainty.

 FOE 235: Forest Soil Science

 Forest Soil Science: 5 credits (75 hours); L, T, P, SPW

Objective: The objective of the course is to provide the student with the necessary
background in soil formation processes and properties to understand how soil horizons
and profiles are formed and used to classify soils.
Contents: The course covers soil formation factors, processes and properties,
diagnostic soil properties and horizons, and the principles of pedogenic soil
classification. Main emphasis is on the FAO-UNESCO world soil classification system, but
the US Soil Taxonomy and World Reference Base for Soil Resources systems are also
introduced.

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 FOE 236: Forest Ecology & Silviculture

 Forest Ecology: 2 credits (30 hours); L, T, P, SPW

Objective Content: The student will test and demonstrate principles and theories
presented in the lectures. The student will also get acquainted with the newest
measurement technology and the problems associated with field experiments.
Introduction to major abiotic and biotic factors that influence forest ecosystem
composition, structure, and function. Reviews important processes that influence
structure and function of forest ecosystems. Field training and experience; exposure to
forestry operations, equipment, procedures, and management problems. Uses basic
ecosystem concepts to elucidate influence of anthropogenic (including forest
management) and natural disturbances on forest ecosystem structure and function.
Field studies of with uses of ecosystem models.

 Silviculture : 2 credits (30 hours); L, T, P, SPW

Objective Contents: The student will become acquainted with the basic principles of
tropical production and land use systems as well as the major international
agreements and policy processes relevant to tropical forests, forestry and land use. An
introduction to tropical crop, livestock and forestry production systems and an
overview of international environmental agreements, Ecologically-based forest
management principles for sustainable timber production, maintenance or restoration
of biological diversity, and maintenance of aesthetic quality and site productivity

 FOE 237: Civic education and ethics/ Law

 Civic education and ethics: 3 credits (45 hours); L, T, SPW

1. Definition of:
 Ethics
 Civics
 Deontology
 Human rights
2. Foundation of ethics
3. General and Professional ethics
4. Deontology in education
5. Moral consciousness
6. Universal declaration of Human Rights
7. Protection of the environment
8. 8. Profession / Vocation
9. Good governance in public services
10. Human qualities

 Environmental Law
 Labour Law

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 FOE 241: Engineering Mathematics IV
 Engineering Mathematics IV: 4 credits (60 hours); L, T, P, SPW

1. Matrix theory, differential calculus

2. First order differential equations
3. linear differential equations of higher order
4. Laplace transformation, integral calculus, vector calculus
5. Fourier series and transformations, Z-transform, partialdifferential equation,
complex variables and mapping,
6. Special functions(bassel function, splines and Legendre)
7. Statistical and numerical methods, statistics and probability
8. Numerical analysis, series and sequences, linear programming

 FOE 242: Cameroon Forest and Wild Life Law, Natural Resource Policy

 Cameroon Forest and Wild Life Law

Objective Content: To enable students get in depth and skills on the application of
forest regulation in Cameroon. It shall examine the all knowledge forest& wildlife
legislation in Cameroon including international treaties that Cameroon is signatory to.
 Natural Resource Policy
Objective and Content: This course will focus on two major aspects of natural-resource
management: biodiversity protection and public lands such as national parks and
wilderness areas both nationally and internationally. Class sessions will include critical
examinations of current law and policy and in-depth discussions of situational case
studies that force you to consider how you would resolve real-life issues. Historical and
philosophical basis for and principal laws relating to forest, wildlife and related
resources; roles of science and values in natural resources policy making; the policy
process; the main federal and state renewable resource management agencies;
ethics and professionalism.

 FOE 243: Field Techniques in Ecology & Natural Resources

 Field Techniques in Ecology & Natural Resources: 4 credits (60 hours); L, T, P, SPW
Objectives & Content: Applications of quantitative methods, including optimization
and simulation, to the management of natural resources, especially forests.

 FOE 244: Forest Resources, Management & Conservation Techniques

 Forest Resources, Management & Conservation Techniques: 4 credits (60 hours);

L, T, P, SPW

Objective: Students are familiarised with participatory methods and their applications
in sustainable management of forests and other natural resources in developing and
developed countries.

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Contents: Lectures on participation, participatory methods and approaches,
stakeholder analysis, community-based management of natural resources, conflicts
and conflict management. Examples and case studies of developed and developing
countries are also presented. Group works on selected tasks.
 FOE 245: Case Study

 Case Study: 4 credits (60 hours); L, T, P, SPW

Objective: Study visits to model projects and proposed projects. Preparation and
submission of environmental impact assessment statement

 FOE 246: Internship

 Internship: 6 credits (90 hours); P, SPW

Objective: This course is to provide an opportunity for students to undertake an in-

depth research investigation in one of the areas covered by the Programme and
Specialization.
Content: Final year students will carry out project work. The project should belong to
one or more of the following areas: computing and analysis; design; laboratory
investigation; field testing and instrumentation; case studies. The project duration is
over the entire second semester. An individual formal report is required. Each student is
required to make an oral presentation.

 FOE 247: Engineering management

 Engineering management: 3 credits (45 hours); L, T, SPW

1. Forecasting, planning, control, organization, coordination, motivation and

communication
2. Leadership, problem solving techniques, human relation
3. productivity, work flow, cost optimization, flow graphs
4. Work study, work measurement techniques, incentives, wages, quality
control, site meetings and organizational structure
5. Use of planning tools (PERT, GANTT) with applications

The Minister of Higher Education

Pr Jacques FAME NDONGO

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 Field : WATER ENGINEERING AND
MANAGEMENT
Specialty :
HYDROLOGY AND WATER RESOURCES
MANAGEMENT

Page 368 of 461

 Field: WATER ENGINEERING AND MANAGEMENT

Specialty: Hydrology and Water Resources Management

1. Objective of the training

The main objective of hydrological education is to develop competence for the

measuring, handling and analysis of hydrological data, as well as proficiency in the
application of such information for the planning and design of water resources
projects.

2. Skills sought after

 Generic Skills

- Master the basic computer tools;

- To develop a professional attitude in the respect of the deontology and the
ethics;
- Work as a team in a training environment and in a professional practice
environment;
- Understand how organizations work;
- Work in a multicultural environment;
- Create and manage a business;
- Use data collection and processing techniques;
- Implement research and job security actions;
- Develop a learning autonomy in order to continuously pursue personal and
professional development throughout his career.
- Advance Level Geology
- Advance Level Geography

 Specific Skills

- Improve the sustainable management of human impacts on water

resources;
- Design simulation models for various phases of the water cycle;
- Contribute to the development of integrated solutions for reducing the
impact of water related
- Natural hazards and other water issues;
- Acquire broad and in-depth knowledge of water-related scientific and
engineering fundamentals;
- Transform their theoretical knowledge into quantitative approaches for the
balancing of systems and to solve them analytically and numerically;
- Describe relevant circumstances in the environment, and represent
specialized solutions to both experts;
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 - Acquire the ability to apply methods on their own in specific contexts;
- Have sound knowledge of the analysis of time- and space- related data,
the design of experiments;
- Familiarise with the standard methods of data gathering and analysis and
of hydrological design;
- Understand of the whole cycle and any one phase or part of the
hydrological cycle.

6. Career opportunities

- Hydrologist-Responsible position in planning offices and engineering

companies, industrial enterprises, public authorities; International
development cooperation;

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7. Organization of teachings

 FIRST SEMESTER
Specialty: Hydrology and Water Resources
Field: Water engineering and management
Management
Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
HYW111 Mathematics I 30 15 10 5 60 4
HYW 112 Physics I 40 10 20 5 75 5

Professional courses 60% (4 UC) 18 credits 270 hours

Hydrological cycle and water
HYW 113 balance 30 15 10 5 60 4
HYW 114 The watershed and his characteristics 40 20 10 5 75 5
HYW 115 Hydro-meteorology 40 20 10 5 75 5
HYW 116 Infiltration and drainage 30 15 10 5 60 4

Transversal Courses 10% (1 UC) 3 credits 45 hours

HYW 117 Bilingual training 30 5 5 5 45 3
Total 240 100 75 35 450 30

 SECOND SEMESTER
Specialty: Hydrology and Water Resources
Field: Water engineering and management
Management
Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
HYW 121 Statistics 40 20 10 5 75 5
HYW 122 Project Management 30 15 10 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
HYW 123 Water quality and Pollution 30 15 10 5 60 4
Integrated Water resource
HYW 124 30 15 10 5 60 4
management
HYW 125 Water quality and pollution 40 20 10 5 75 5
HYW 126 Initiation to GIS 40 20 10 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
Initiation to water Governance / Civic
HYW 127 30 10 0 5 45 3
education and Ethics
Total 240 115 60 35 450 30

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  THIRD SEMESTER
Specialty: Hydrology and Water Resources
Field: Water engineering and management
Management
Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
HYW 231 Mathematics II 40 15 15 5 75 5
HYW 232 Physics II 30 15 10 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
HYW 233 Engineering Hydrology 40 20 10 5 75 5
HYW 234 General hydrogeology 30 15 10 5 60 4
HYW 235 Open Channel Hydraulics 40 20 10 5 75 5
HYW 236 Soil & Water Conservation 30 15 10 5 60 4
Transversal Courses 10% (1 UC) 3 credits 45 hours
HYW 237 Economy and Business management 30 10 0 5 45 3
Total 240 110 65 35 450 30

 FOURTH SEMESTER
Specialty: Hydrology and Water Resources
Field: Water engineering and management
Management
Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
HYW 241 Hydro Statistics 30 15 10 5 60 4
HYW 242 Introduction to Urban hydrology 40 15 15 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
Hydrological measurement/
HYW 243 40 15 15 5 75 5
Introduce Lab exercises and field visits
HYW 244 Drainage Engineering 30 15 10 5 60 4
HYW 245 Data base organization and control 22 10 10 3 45 3
HYW246 Professional Internship 0 0 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
Computer Programing and
HYW247 30 5 5 5 45 3
Applications
Total 202 75 125 58 450 30

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8. Courses content

 HYW 111 : Mathematics I

 Mathematics I: 5 credits (75 hours); L, T, P, SPW

Objectives
At the end of this course, student will be able to apply mathematics understanding to
water engineering

4. Importance of mathematics to students

5. Basic arithmetic
 Decimals
 Fraction
 Percentage
 Negative numbers
6. Use of measures in hydrology (Basic Geometry (surface area, volumes,
metric systems and concersions within µg,mg,g, kg, t, m,mm,cm,km2
 Linear measures
 Square measure (area)
 Cubic measure (volume)
 Square roots
7. Weights measurement and their use
8. Trigonometric calculations
9. Measurement conversions
10. Significant figures statistics

 HYW 112: Physics I

 Physics I: 4 credits (60 hours); L, T, P, SPW

SI-units. Waves: intensity, superposition, interference, standing waves, resonance,

beats, Doppler. Geometrical optics: Reflection, refraction, mirrors, thin lenses,
instruments. Physical optics: Young- interference, coherence, diffraction, polarisation.
Hydrostatics and dynamics: density, pressure, Archimedes’ principle, continuity,
Bernoulli. Heat: temperature, specific heat, expansion, heat transfer. Vectors.
Kinematics of a point: Relative, projectile, and circular motion. Dynamics: Newton’s
laws, friction. Work: point masses, gasses (ideal gas law), gravitation, spring, power.
Kinetic energy: Conservative forces, gravitation, spring. Conservation of energy.
Conservation of momentum. Impulse and collisions. System of particles: Centre of
mass, Newton’s laws. Rotation: torque, conservation of angular momentum,
equilibrium, centre of gravity.

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 HYW 113: Hydrological cycle and water balance

 Hydrological cycle and water balance : 4 credits (60 hours); L, T, P, SPW

Objectives:

- Describe the water cycle and its driving processes

- Measure important components of the water cycle, especially flow
measurements in streams
- Describe how components of the water cycle are influenced by human activity
- Understand the water-balance equation and apply it to various hydrological
problems in time and space

Course Content: The course covers the basic processes of the water cycle such as
precipitation, evaporation, transpiration, the presence of soil water and groundwater,
and runoff. Processes at the catchment scale, including the presence of recharge and
discharge areas, the influence of topography on runoff formation, and flooding.
Influence of forestry, agriculture, cities and dams on runoff and the water cycle. Water
balance calculations for river basins.

 HYW 114: The watershed and his characteristic

 The watershed and his characteristic: 4 credits (60 hours); L, T, P, SPW

1. Classification of watershed by size and use

2. Hydrological behavior
3. Physical characteristics and their influences on the water flow.
4. Digital information and numerical models
5. Channel characteristics of watershed

 HYW 115:Hydro-meteorology

 Hydro-meteorology : 5 credits (75 hours); L, T, P, SPW

Objectives: Understand the relationships between meteorology and hydrology; the

water cycle ; the meteorological elements; the various forms of precipitations;
Understand the measurement of precipitation; Understand the precipitation analysis
and integrated hydro-meteorological system ; Understand the meteorological and
hydrological forecasting

1. Principles of meteorology : rainfall, the water cycle , cloud, Mechanisms of

generation of the rainfall, Type and various form of precipitation, rainfall
pattern, the meteorological elements
2. Relationship between meteorology and hydrology
3. The precipitation analysis and integrated hydro-meteorological system

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 4. Measurements of rainfall : Measures of the height of flood water,
Observation Network and data publication
5. Regional evaluation of the precipitation
6. Evaporation and interception, evapotranspiration
7. Fundamentals of weather forecasting
8. Atmospheric pressure, the wind, the Temperature and air humidity

 HYW 116: Infiltration and drainage

 Infiltration and drainage: 4 credits (60 hours); L, T, P, SPW

1. Introduction: Definitions and descriptive parameters of infiltration, Factor

influencing infiltration, Variation of the rate of infiltration
2. Introduction to drainage
3. Surface drainage, subsurface drainage, underground drainage
4. Measurement of drainage
5. Annual balance of drainage
6. Introduction to solid transport
7. Storage and variation of surface waters: The stocks of surface waters,
underground stockage of water
8. Saturated and unsaturated zones

 HYW 117: Bilingual Training

 English : 1.5 credits (22 hours 30mn)); L, T, SPW

6. Vocabulary
 Technical and usual vocabulary of the specialty
7. Grammar
8. Bilingual expression
 Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
9. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
10. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting
Page 375 of 461
  French : 1.5 credits (22 hours 30mn)); L, T, SPW
4. Vocabulaire
 Vocabulaire technique usuel
5. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;
 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;
 De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.
6. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;
 Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

 HYW 121: Statistics

 Statistics : 5 credits (75 hours); L, T, P, SPW

Objective:
Students will learn relevant statistical tools and techniques to collect analyse and
present data
Students gain knowledge on how to design, exploratory and secondary research,
data collection, measuring attitudes, questionnaire design, sampling techniques and
data analysis

1. Introduction
 Definition
 Why study statistics
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  Uses of statistics
 Elements of statistics
2. Sources and methods of data collection
 Introduction
 Sources of data
 Methods of data collection
 Errors in data collection
3. Methods for describing sets of data
 Introduction
 Tables
 Graphics methods of data presentation
4. Data analysis
 Introduction
 Ratios and percentages in demography
 Measures of location
 Measures of variability
 Interpreting the standard deviation
 Other numerical measures
5. Simple linear regression and correlation
 Introduction
 Some definition
 Scatter diagram
 Regression line
 Correlation coefficient
6. The normal distribution

 HYW 122: Project Management

 Management of Projects: 4 credits (60 hours); L, T, P, SPW

1. Technical aspects to project management

2. The construction project life cycle
3. Managerial aspects of project management
4. Project organization

 HYW 123: Water Pollution and hydrobiology

 Water Pollution and hydrobiology: 5 credits (75 hours); L, T, P, SPW

1. Fundamentals of Aquatic Chemistry: Importance of water for humans,

Water withdrawal, Important properties of water, Anomalies of water,
Molecule of water, Hydrogen bonds, Aquatic life, Main aquatic chemical
processes

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 2. Chemical composition of natural waters Dissolved gases Metals in water
Biogenic elements Cycle of biogenic elements in hydrosphere Types of
natural waters Surface water from precipitations
3. Water pollutions and wastewater: Sources of water pollution Waste water
Content and properties of waste water Chemical pollutant limitations
Wastewater treatment
4. Aquatic ecosystems: abiotic and biotic components, habitats and
ecological niche, biogeochemical cycles, relationships between abiotic
and biotic components of aquatic ecosystems.
5. Introduction to aquatic bacteria and fungi, general characteristics and
classification of freshwater bacteria and fungi; type study of a bacteria
(Aeromonas) and a fungi (Saprolegina), isolation and culture techniques,
economic importance of bacteria and fungi and their role in fresh water
ecosystems - Microbiology of water supply; Microbial flora of surface and
ground waters; Water treatment, water supply and public health,
Microbial aspect of water management

 HYW124: Integrated Water resource management

 Integrated Water resource management : 4 credits (60 hours); L, T, P, SPW

Distribution of water on planet Earth, Hydrologic cycle, Renewable water resources,

Time and space variability, Initial data and methodological approaches Continents,
Natural-economic regions and countries, River basins, Inflow to the world Oceans.
River runoff and underground water. Use of water resources, Principal water users and
tendencies of their development, Assessing and forecasting global water use. Water
availability and water resources deficit, Historical perspective of water and
development, Anthropogenic changes in global climate and water resources. Ways of
eliminating fresh water deficit in the world.
- Measurement of economic values of water
- Water Governance and Law

 HYW 125: Water Analysis and Water quality

 Water analysis and Water quality: 5 credits (75 hours); L, T, P, SPW

1. Individual indexes for determination of chemical content of water: рН and

рОН dissolved oxygen Hydrogen sulfide and sulfides Acidity and alkalinity
Components of carbonate system Chlorides and sulphates Hardness of
water Potassium and sodium Calcium and magnesium Ammonia and
ammonia salts Nitrates and nitrites Phosphates and polyphosphates
SiIlicium Iron Microelements (Mn, Cu, Zn, Co, Mo)

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 2. Composition of rainwater, Surface water and groundwater, introduction to
physico-chemical properties of water; Weathering and water chemistry,
Quality of water, Water quality standards, Causes and concepts of
pollution of water, Groundwater and, Inorganic chemicals and organic
compounds in water, Urban and highway diffuse pollution, Industrial water
pollution, Agricultural diffuse pollution, Water quality and health, Water
quality monitoring as an information system: Sample collection, laboratory
analysis, data handling, data analysis, reporting, and information
utilization, Total coliform test in drinking water by multiple fermentation
tube method.
.
 HYW 126: Initiation to GIS

 Initiation to GIS : 5 credits (75 hours); L, T, P, SPW

Introduction to remote sensing, Principles of remote sensing, Remote sensing systems,

Digital image processing, Concepts of GIS, Spatial data: sources, acquisition and
entry, Database, Vector and raster data, Data analysis, GIS output, Integration of
remote sensing and GIS, Application of remote sensing and GIS in water resources
modeling and management

 HYW 127: Initiation to water Governance / Civic Education and Ethics

 Initiation to water Governance : 2 credits (30 hours); L, T, SPW

1. Water policy and governance:
 Policy actors and instruments;
 Policy evaluation tools;
 Water institutions and governance;
2. Water laws and institutions:
 The principles of Cameroonian’s water laws;
 Cameroonian’s water institutions and legislations;
 The translation of the water law into policies
 Civic Education and Ethics: 1 credit (15 hours); L, T, SPW

The Concepts
 The citizen;
 The Nation;
 The State;
 Public Property unto collective property;
 The freedoms;
 The public service;
 Problem of ethics;
 Ethics, Law and reason;
 Management and ethics of responsibility;
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  Ethics and management.
 Ethics
 Civics
 Deontology
 Moral consciousness
 The universal declaration of Human Rights
 Good governance in public services
 Explain the importance of civics to the life of the nation
 Functions of the state and its citizens
 Deontology, Professional ethics and professionalism
 Relationship between morality, law and ethics
 Codes of ethics

 HYW 231: Mathematics II

 Mathematics II: 5 credits (75 hours); L, T, P, SPW

Finite differences: Difference tables, forward, backward and central differences; Linear
systems: Matrix methods, Gaussian elimination. Gauss-Seidel, ill–conditioning; Errors:
Sources, estimates, propagation, floating point arithmetic; Operators; Curve fitting;
Interpolation: Lagrange, Newton’s forward and backward; Euler and Runge-Kuta
methods; Collation polynomials; Newton-Raphson.

 HYW 232: Physics II

 Physics II: 4 credits( 60 hours); L, T, P, SPW

 HYW 233: Engineering Hydrology

 Engineering Hydrology : 4credits(60 hours); L, T, P, SPW

Objectives

- Explain key hydrological processes that are important from an engineering

perspective
- Explain how rainfall, streamflow and evapotranspiration data are measured and
presented
- Explain how floods are statistically defined and estimate design flood magnitude
based on a frequency analysis of historical data
- Derive and apply design rainfalls for engineering purposes
- Explain loss models that are used to determine runoff from rainfall and to
calculate peak runoff discharges by the Rational Method
- Predict discharge hydrographs from catchments and the routing of flood
hydrographs along stream channels and within reservoirs
Content
1. Hydrological processes and data measurement - The hydrologic cycle -
Rainfall, evaporation and infiltration measurement - Streamflow
measurement
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 2. Floods and Flood Frequency analysis - Runoff generation - Statistical tools
for hydrological analysis - Flood Frequency curves
3. Estimating peak discharge - Rational method
4. Design flow hydrographs - Hydrograph components
5. Using Flood hydrographs - Catchment routing - Reservoir routing
6. Rainfall runoff monitoring - Loss models - Rainfall-runoff models -
Practical:
1. Demonstration of weather recording instruments and practice in taking
actual data from weather stations including a visit to weather station.
2. Measuring runoff in the field by different techniques.
3. Development of unit hydrograph and its use.
4. Frequency analysis of rainfall data.
5. Measuring infiltration rate in the field.

 HYW 234: Introduction to Urban hydrology

 Introduction to Urban hydrology : 5 credits (75 hours); L, T, P, SPW

Objectives
The course will investigate the science and management of water in cities and built
environments. Integrating hydrology, geology, biology, architecture/engineering
students should be able to:
- Understand the natural and human factors that regulate hydrologic processes in
urban areas
- Evaluate watershed land use changes and associated hydrologic impacts
- Analyze urban storm water systems
- Analyze urban precipitation and storm water runoff
- Describe methods to mitigate the effects of urbanization on aquatic systems

Course Content
1. Introduction to Hydrologic Science-Hydrologic cycle and global water
distribution
2. Watershed concept and characteristics
3. Stream characteristics
4. Runoff processes and flow measurement-Introduction to Urban Areas and
Land Use Change
5. Introduction to Urban Water Management,
6. Effects of urbanization on aquatic systems,
7. Open channel flow in urban watersheds,
8. Estimation of runoff rates from urban watersheds,
9. Storm water management,
10. Introduction to urban groundwater systems.

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 HYW 235: Open Channel Hydraulics

 Open Channel Hydraulics : 5 credits (75 hours); L, T, P, SPW

Objective:
To study the basic concepts of fluid flow, principles of energy and momentum, and
characteristics of different hydraulic structures used in open channel.
Contents:
1. Basic Concepts of Fluid Flow
 Types, state and regimes of flow, channel flow types, channel
geometry, measurement of velocity in channel, velocity distribution in
channel and its coefficients, pressure distribution in channel, effect of
slope on pre4ssure distribution.
2. Energy and Momentum Principle:
 Basic equations, specific energy, specific energy and alternate
depths, criteria for a critical state of flow, computation of critical flow,
control of flow, application of flow control in rectangular channel,
momentum in open channel flow, specific momentum, and hydraulic
jump.
3. Uniform Flow:
 Establishment of uniform flow. The Chezy’s and Manning’s equations,
resistance coefficient estimation, normal depth and velocity, normal
and critical slopes, free board, best hydraulic section, determination of
section dimensions.
4. Rapidly Varied Flow:
 Characteristics of varied flow, sharp crested weir, aeration of the
nappe crest shape and discharge over spillway, type and
characteristics of the hydraulic jump, jump as energy dissipater, flow
through sudden transitions.
Practical:
1. Determination of discharging in open channel through different methods.
2. Development of stage-discharge curve (Y-Q Relationship)
3. Development of hydraulic jump
4. Flow through/over different hydraulic structures
5. Determination of critical flow, critical depth, alternative depth
6. Determination of Chezy and Manning n for a rectangular prismatic
channel
7. Plotting flow profile of an open channel

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 HYW 236: Soil & Water Conservation

 Soil & Water Conservation : 4 credits (60 hours); L, T, P, SPW

Contents:
- Water Erosion: Erosion agents. Geologic and accelerated erosion. Damages
caused by soil erosion. Water erosion and its types. Factors affecting water
erosion. Sedimentation and pollution in relation to water erosion. Water erosion
prediction equation. Erosion control practices.
- Rainfall and Runoff: Rainfall intensity and duration. Infiltration, Factors affecting
runoff. Damages caused by floods. Water harvesting.
- Vegetated Outlets: Use of vegetated outlets and water courses in the control of
erosion. Design of vegetated outlets. Water-way construction and maintenance.
- Water Conservation: Definition of drought, Effects of drought. Water stored in soil.
Decreasing runoff. Reducing evaporation. Reducing deep percolation.
Preventing losses from storage.
Practical:
- Measurements of soil loss from splash erosion by rainfall simulator.
- Measurements of soil loss using universal soil loss equation.
- Demonstration of moisture conservation techniques.
- Field visit to areas with water and wind erosion prevailing.

 HYW 237: Economics and Business Management

 Economy and management of enterprises: 3 credits (45 hours); L, T, P, SPW

1. The main administrative institutions, trade unions and professional
2. Operation of the local communities and development agencies
3. The activities of an enterprise in the economic and social context
4. Elements of Business Law and Social Law
5. Methods of organization
6. Needs analysis and determination of a strategy
7. Creativity Techniques
8. Economic Situation and growth
9. Functional organization of the company
10. Accounting of the company
11. Accounting conventions
12. The cash operations
13. Human Resources Management
14. Management of supply, of appropriations of third parties
15. Corporate communication
16. Management of administrative steps
17. Elements of business taxation
18. Financial analysis and investment
19. Budget management
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 HYW 241: Hydro Statistics

 Hydro Statistics: 4 credits (60 hours); L, T, P, SPW

Objectives: Understanding the nature of hydro statistical data, their types and uses,
the procedures for collecting and summarizing hydro statistical data; the methods of
hydro-data compilation and presentation; the methods of estimating missing data in
hydrological data analysis; the methods of predicting the occurrences of
hydrological hazards.

Content
1. Introduction to Hydrostatistics
2. Procedure of collecting Hydrostatistical data
3. Methods of hydrological data compilation, summarisation and
presentation
4. Probability theory and their applications in hydrology
5. Estimation of Missing Data in Hydrology and Water Resources
6. Estimation of Variability of Hydrologic Data
7. Methods of Predicting Hydrological Hazards

 HYW 242: Introduction to hydrogeology

 Introduction to hydrogeology: 5 credits (75 hours); L, T, P, SPW

1. Definition, types of aquifers and properties

2. Groundwater flow –Darcy Law
3. Groundwater Processes
4. Occurrences of ground water distribution and their uses.
5. Factors that affect water movement in soils.
6. Principles of groundwater investigation/exploration.
7. Principles of groundwater exploitation.
8. Chemical characteristics of groundwater.
9. Groundwater geochemistry
10. Hydrochemical sampling and analytical procedures
11. Groundwater contamination: major types , sources and transport. Possible
remediation strategies

 HYW 243: Hydrological measurement/Introduce Lab exercises and field

visits

 Hydrological measurement/Introduce Lab exercices and field visits : 5 credits

(75 hours); L, T, P, SPW

- Hydrological field tools : installation of hydro-meteorological equipment for

measuring rainfall, temperature, water level and discharge, soil and aquifer
permeability measurements, soil moisture and tension measurements, water
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 sampling and chemical analysis, datalogger programming, data processing
and analyses.

- Hydrometry: Types, installation and maintenance of gauging stations; water

level measurements and installation procedures; principles of discharge
measurement; principles of discharge computation; basics of gauging station
management; basic concepts of sediment discharge and water quality
measurements.

- Remote sensing measurements: electromagnetic radiation and interactions with

vegetation, soil, rock and water; remote sensing-derived environmental data
from satellites to derive information on geology, soil, water, and vegetation,
remote sensing techniques in hydrological analysis and modeling

 Introduce lab exercises and field visits

1. quantity and quality measurements

2. Hydrology lab exercises
3. infiltration exercises
4. Field visits at well and bore-hole construction sites
5. Field visit to a water treatment plant
6. Field visit to a water analysis laboratory

 HYW 244: Drainage Engineering

 Drainage Engineering : 4 credits (60 hours); L, T, P, SPW

Objective: Providing knowledge and skills required on drainage systems, types,

requirements and design of drainage systems, operation & maintenance.

Contents:
- Introduction: Definition of agricultural drainage, drainage system terms, scope
and benefits. Elements of drainage design, types of drainage problems,
differences in drainage in humid and arid areas, Surface and Subsurface
drainage principles, theories of open drain/ditch and subsurface drainage
systems, design criteria.
- Drainage Investigations: Reconnaissance. Preliminary Survey. Design survey.
Investigations for surface and subsurface drainage. Auger hole test, Piezometer
test. Single well draw down test. Shallow well pump test. Ring permeameter test.
Test pit method. Test for determining infiltration rate.
- Drainage Requirements: Plant processes. Raw materials, Plant structure, Factors
controlling production. The soil environment and aeration requirement. Diagnosis
and improvement of salt affected soils, Plant response to salinity, Soil response to
excess water and salinity, Situation in which drainage problems exist.
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 - Drainage System: Investigation procedure, Moisture holding capacity in the root
zone, annual irrigation schedule, deep percolation from irrigation, sources
causing high water table conditions, determination of barrier zone and drain
locations.
- Surface Drainage: Surface drainage system, type and functions of surface
drainage ditches, land forming, joint surface and subsurface drainage system.
- Sub-Surface Drainage: Planning subsurface drainage system, Use of vertical
drainage system. Design, installation, and construction of subsurface drains,
Maintenance of buried drains. Open ditches for drainage. Interceptor and mole
drains; Design and construction.
- Operation and Maintenance of Drainage System: Buried Pipe drainage system,
open drainage system, drainage water disposal ponds, drainage observation
well, policy and basic requirements, weed control and embankment stability.
Practical:
1. Verification of Darcy’s Law by laboratory methods
2. Measurement of seepage losses.
3. Determination of water table,
4. Saturated hydraulic conductivity by piezometers,
5. Auger hole, planning of a subsurface drainage system and outlet with
design of a sump;
6. Visit of Drainage Projects. Computation of leaching requirement and
drainage coefficient of a drainage basin.

 HYW 245: Data base organization and control

 Data base organization and control: 3 credits (45 hours); L, T, P, SPW

1. Basic methods of data collection, processing, classification and archiving
in hydrology.
2. Issues associated with Hydrologic data.
3. Techniques of organization and control of precipitation data, stream flow
data, water quality data, and ground water data.
4. Errors in Hydrological Observations, Definitions of terms related to
measurement errors
5. Validation of Hydrologic Data
6. Application of Geographic information Systems and Remote Sensing in
Hydrologic data collection and processing.

 HYW 246: Professional internship

 Professional Internship: 6 credits (90 hours); L, T, P, SPW

7. Working in a company
8. Holding of the Intern journal

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 9. Choice of the theme of work in collaboration with the professional picture
framer and the academic framer
10. Elaboration of method of research
11. Resources to be exploited
12. Organization of work
13. Drafting of the report

 HYW 247: Computer Programming and Applications

 Computer Programming and Applications : 3 credits (45 hours); L, T, P, SPW

Objective: Students preparation in computer programming and its applications in

engineering.

Contents:
- Introduction: Computer components, operating system, software & applications
- Programming: Introduction, programming languages, flowchart, programming
structure, introduction to C++, application of C++ to solve engineering problems,
modeling and simulation.
Practicals:
1. Demonstration of computer components and Windows installation.
2. Exercise on the use of word processing, spreadsheet and engineering
graphics.
3. Programming of engineering problems with C++.

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Field : WATER ENGINEERING AND
MANAGEMENT
Specialty :
HYDROLOGY AND GROUND WATER
MANAGEMENT

Page 388 of 461

 Field: WATER ENGINEERING AND MANAGEMENT

Specialty: Hydrogeology and Groundwater management

1. The objective of the training

This specialty aims to train specialists who work to detect groundwater for
consumption, irrigation or geothermal energy. In addition, they are also responsible for
monitoring the groundwater, so as to anticipate the impact on the drinking water
supply, by assessing the consequences of drought periods, heavy rains or that of
various types of pollution

2. Skills sought after

 Generic skills

- Master the basic computer tools;

- To develop a professional attitude in the respect of the deontology and the
ethics;
- Work as a team in a training environment and in a professional practice
environment;
- Understand how organizations work;
- Work in a multicultural environment;
- Create and manage a business;
- Use data collection and processing techniques;
- Implement research and job security actions;
- Develop a learning autonomy in order to continuously pursue personal and
professional development throughout his career.

 Specific skills

- Identify and inventory aquifers and aquifers;

- Understand key principles and themes in water management and the
relevance of groundwater;
- Appreciate the special characteristics of groundwater compared to
surface water resources;
- Recognise challenges facing groundwater management and the need for
new approaches to address the resource management problems.
- Emphasize key advantages of incorporating groundwater management
into national and river-basin water resource planning

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3. Career opportunities

- Council with decentralized local authorities, NGOs and development

partners;
- Consultants in the groundwater abstraction field ;
- Water distribution companies;
- Research institutions.

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4. Organization of teachings

 FIRST SEMESTER
Specialty: Hydrogeology and Groundwater
Field: Water engineering and management
management
Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
HYG111 Mathematics 40 20 10 5 75 5
HYG112 Physics 30 15 10 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
HYG113 General Geology 30 15 10 5 60 4
HYG114 Geotechnical engineering 30 15 10 5 60 4
HYG115 Introduction to hydrogeology 40 20 10 5 75 5
HYG116 Fluid mechanics 40 20 10 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
HYG117 Bilingual training 30 10 0 5 45 3
Total 240 115 60 35 450 30

 SECOND SEMESTER
Specialty: Hydrogeology and Groundwater
Field: Water engineering and management
management
Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
HYG121 Geophysics 40 15 15 5 75 5
HYG122 Geochemistry 30 15 10 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
HYG123 Water laboratory and analysis 40 20 10 5 75 5
HYG124 Water Well drilling and Pumps 30 15 10 5 60 4
Introduction to Groundwater
HYG125 40 20 10 5 75 5
Exploration
Aquifer Systems Characterization for
HYG126 30 15 10 5 60 4
Groundwater Management
Transversal Courses 10% (1 UC) 3 credits 45 hours
Initiation to water Governance / Civic
HYG127 30 10 0 5 45 3
Education and Ethics
Total 240 110 65 35 450 30

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  THIRD SEMESTER
Specialty: Hydrogeology and Groundwater
Field: Water engineering and management
management
Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
HYG231 Statistics & Probability 40 15 15 5 75 5
HYG232 Initiation to GIS 35 10 10 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
HYG233 Soil mechanics 30 15 10 5 60 4
HYG234 Surveying and Leveling 30 15 10 5 60 4
HYG235 Hydrogeology II 40 20 10 5 75 5
HYG236 Hydrogeochemistry 40 20 10 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
Economics and Business
HYG237 30 10 0 5 45 3
Management
Total 245 105 65 35 450 30

 THIRD SEMESTER
Specialty: Hydrogeology and Groundwater
Field: Water engineering and management
management
Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
HYG241 Introduction to Hydro Data Processing 40 15 15 5 75 5
HYG242 Technical Drawing 30 15 10 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
HYG243 Groundwater Quality 35 10 10 5 60 4
Integrated Groundwater
HYG244 Management in Practice/ 35 10 10 5 60 4
Groundwater Quality Management
Hydrogeological field methods
HYG245 35 10 10 5 60 4

HYG246 Professional internship 0 0 60 30 90 6

Transversal Courses 10% (1 UC) 3 credits 45 hours
HYG247 Computer and Multimedia 30 10 0 5 45 3
Total 205 75 110 60 450 30

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5. Courses content

 HYG 111: Mathematics I

 Mathematics I: 5 credits (75 hours); L, T, P, SPW

Objectives
At the end of this course, student will be able to apply mathematics understanding to
agricultural production and business decisions.

1. Basic arithmetic
 Decimals
 Fraction
 Percentage
 Negative numbers
2. Use of measures on the farm
 Linearmeasures
 Square measure (area)
 Cubic measure (volume)
 Square roots
3. Weights and their use
4. Trigonometric calculations
5. Measurement conversions
6. SI-units. Significant figures

 HYG 112: physics I

 Physics : 4 credits (60 hours); L, T, P, SPW

Waves: intensity, superposition, interference, standing waves, resonance, beats,

Doppler. Geometrical optics: Reflection, refraction, mirrors, thin lenses, instruments.
Physical optics: Young- interference, coherence, diffraction, polarisation. Hydrostatics
and dynamics: density, pressure, Archimedes’ principle, continuity, Bernoulli. Heat:
temperature, specific heat, expansion, heat transfer. Vectors. Kinematics of a point:
Relative, projectile, and circular motion. Dynamics: Newton’s laws, friction. Work: point
masses, gasses (ideal gas law), gravitation, spring, power. Kinetic energy: Conservative
forces, gravitation, spring. Conservation of energy. Conservation of momentum.
Impulse and collisions. System of particles: Centre of mass, Newton’s
laws. Rotation: torque, conservation of angular momentum, equilibrium, centre of
gravity.

Page 393 of 461

 HYG 113: General Geology

 Geology : 4 credits (60 hours); L, T, P, SPW

1. Study of rocks and minerals and the processes operating on Earth ;

2. Mineralogy and Petrology;
3. Structural geology
4. Introduction to principles of soil genesis, classification, physical and
chemical properties;
5. Introduction to stratigraphic principles ;
6. Introduction to geophysical processes and geophysical field methods

 HYG 114: Geotechnical engineering

 Introduction to Geotechnical engineering : 4 credits (60 hours); L, T, P, SPW

1. Introduction: Origin of soils, formation of soils, clay mineralogy and soil

structure Soil classification: Particle size distribution, use of particle size
distribution curve, Particle size classification, textural classification, HRB
classification, Unified classification system, Field identification of soils.
2. Soil moisture: Types of soil water, capillary tension, capillary siphoning.
3. Stress conditions in soil: Total stress, pore pressure and effective stress.
4. Permeability: Darcy’s law, permeability, factors affecting permeability,
determination of permeability (laboratory and field methods), and
permeability of stratified soil deposits.
5. Estimation of yield from wells.
6. Seepage analysis: Seepage pressure, quick condition, Laplace equation
for two –dimensional flow, flow net, properties and methods of
construction of flow net, application of flow net, seepage through
anisotropic soil and non-homogenous soil, seepage through earth dam.

 HYG 115: Introduction to hydrogeology

 Introduction to hydrogeology: 5 credits (75 hours); L, T, P, SPW

1. Introduction: Origin of soils, formation of soils, clay mineralogy and soil

structure Soil classification: Particle size distribution, use of particle size
distribution curve, Particle size classification, textural classification, HRB
classification, Unified classification system, Field identification of soils.
2. Soil moisture: Types of soil water, capillary tension, capillary siphoning.
3. Stress conditions in soil: Total stress, pore pressure and effective stress.
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 4. Permeability: Darcy’s law, permeability, factors affecting permeability,
determination of permeability (laboratory and field methods), and
permeability of stratified soil deposits.
5. Darcy’s Law and groundwater flow
 Hydraulic Conductivity
 Estimation of Saturated Hydraulic Conductivity
 Steady state redials flow through confined and unconfined aquifer
 Transient groundwater flow
 Recharge and discharge areas
 Groundwater runoff (base flow)
6. Estimation of yield from wells.
7. Seepage analysis: Seepage pressure, quick condition, laplace equation
for two –dimensional flow, flow net, properties and methods of
construction of flow net, application of flow net, seepage through
anisotropic soil and non-homogenous soil, seepage through earth dam.
8. Lab exercises

 HYG 116: Fluid mechanics

 Fluid Mechanics : 5 credits ( 75 hours); L, T, P, SPW

Objective: To study the fundamentals of fluid mechanics including statics and

kinematic, concept of energy, momentum, forces and flow
 Fundamentals of Fluid Mechanics: Definition and branches of fluid mechanics,
distinction between solid and fluids,
 Properties of fluids: density, viscosity, surface tension, specific weight, specific
gravity, etc., bulk modules of elasticity, compressibility of fluids.
 Fluid Statics: Pressure variations in a fluid, pressure measuring devices, gauges
and manometers, buoyancy and stability of submerged and floating bodies,
forces on plane and curved surfaces, center of pressure.
 Fluid Kinematics: Types of flow, dimensions of flow, streamlines, path lines, flow
patterns for different references, continuity equation, source flow, sink flow, flow
nets, uses and limitations of flow net.
 Energy Consideration in Steady Flow: General equations of steady flow, heads,
Bernoulli’s equation and its practical applications, hydraulic and energy grade
lines, power consideration in fluid flow, cavitations, head losses, solution of flow
problems.
 Momentum and Forces in Fluid Flow: Impulse-momentum principle and
application, force exerted on a stationary and moving bodies (flat and curved),
relation between absolute and relative velocities, reaction of a jet, jet
propulsion, torque in rotating machines.

Page 395 of 461

  Fluid Flow Measurements: Orifices, weirs, notches and venture meter, pilot tube,
coefficient of contraction, velocity and discharge, derivation of their discharge
formulae and their applications.

 HYG 117: Bilingual training

 English : 1.5 credits (22 hours 30mn)); L, T, SPW

1. Vocabulary
 Technical and usual vocabulary of the specialty
2. Grammar
3. Bilingual expression
 Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
4. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
5. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting
 French : 1.5 credits (22 hours 30mn)); L, T, SPW
1. Vocabulaire
 Vocabulaire du matériel de technologie agro-alimentaire
 Vocabulaire des produits agro-alimentaires
 Vocabulaire des activités agro-alimentaires
 Vocabulaire des actants
 Vocabulaire des affaires
2. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;
 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;
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 De l’adverbe et de la locution adverbiale : pour dire comment, où,

quand et pourquoi ;
 Des fonctions grammaticales.
3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;
 Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

 HYG 121: Geophysics

 Geophysics : 5 credits (75 hours); L, T, P, SPW

1. Application of Geophysics to groundwater exploration

2. Data Acquisition Processing,
3. Global Seismology and Seismic Waves,
4. Earthquakes and Seismotectonics
5. Earthquake Cycle Deformation and Geodesy
6. Refraction Seismology
7. GPR Surveying
8. Electrical Resistivity Surveying
9. Electrical Resistivity Methods
10. Tectonophysics,
11. Seismic Reflection,
12. Ground-Penetrating Radar,

 HYG 122: Geochemistry

 Geochemistry: 4 credits (60 hours); L, T, P, SPW

Page 397 of 461

 HYG 123: Water laboratory analysis

 Water laboratory analysis:

1. Sampling of surface water, groundwater and sea water

2. Field measurements of water parameters
3. Water treatment and conditioning: filtrations, vessels preparation and
treatment, water samples conservation
4. Lab measurement of physic-chemical parameters
5. Analysis of chemical and geochemical characteristics
6. Measurement of physical properties
7. Potentiometric measurements
8. Analysis of heavy metallic parameters
9. Analysis of organic parameters

 HYG 124: Water Well Drilling and Pumps

 Water Well Drilling and Pumps

Well Industry Role; Basic Tools and Skills; Hydraulic and Air Operated Equipment ; Well
Construction and Design; Drilling Systems; Well Development; Well Pumping Systems;
Well Maintenance; Well Drilling Records and Specifications ; Metric in Water Well
Drilling and Specifications; Ground Water Monitoring Groundwater balance,
conjunctive use of water, legal aspect of groundwater management.
Well Hydraulics: aquifer, aquiclude, aquifuge and aquitard, unconfined aquifer,
confined aquifers, perched aquifer, semi-confined aquifers, cone of depression, circle
of influence, drawdown, Duipuit Thiem theory, and steady state flow to aquifers.
Water Wells: open/dug wells, tube wells, skimming and scavenger wells, strainer type
tube wells, cavity type tube wells, slotted type tube wells, type of Strainers.
Construction of Open Wells: wells with impervious lining, wells with pervious lining, yield
of an open well by constant level pumping test, yield of an open well by recuperation
test.
Construction of Shallow and Deep Wells: bored wells, driven wells, jetted wells, cable
tool method, hydraulic rotary method, reverse rotary method.
Pumps: components and classification, centrifugal, jet, positive displacement, turbine
pumps, submersible pumps, propeller and mixed flow pumps and air lift pumps, types
of impellers.
Terminology in Pumping Systems: specific speed, priming, pumping energy, total
dynamic head, pump problems and their remedies.
Power Requirement of Pump: irrigation system head and power requirements, suction
lift, well drawdown, friction head loss, operating head-seasonal-variation in system
head curve, pump selection, prime mover electric, diesel and their selection, feasibility
of prime mover selection
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 HYG 125: Introduction to Groundwater Exploration

 Introduction to Groundwater Exploration : 4 credits (60 hours); L, T, P, SPW

1. Aerial methods: Photogeologic Methods; Landsat/ IRS; Infrared imagery;

Electromagnetic.
2. Surface methods : Geological Methods; Geomorphological methods;
Hydrogeological Methods; Geophysical Methods (Electrical & EM, Seismic,
Magnetic, Gravity); Geobotanical Methods; Geochemical Methods;
3. Sub-Surface methods: Geological; Hydrogeological; Tracer techniques;
Geophysical Logging techniques.
4. Esoteric : Water divining ; Astrological ; Biophysical.

 HYG 126: Aquifer Systems Characterization for Groundwater Management

 Aquifer Systems Characterization for Groundwater Management: 4 credits (60

hours); L, T, P, SPW

1. Types of aquifer systems

2. Groundwater occurrence
3. Characterization of groundwater flow systems
4. Groundwater balance and recharge
5. Groundwater and surface water interaction

 HYG 127: Initiation to water Governance / Civic Education and Ethics

 Initiation to water Governance : 2 credits (30 hours); L, T, SPW

3. Water policy and governance:
 Policy actors and instruments;
 Policy evaluation tools;
 Water institutions and governance;
4. Water laws and institutions:
 The principles of Cameroonian’s water laws;
 Cameroonian’s water institutions and legislations;
 The translation of the water law into policies

 Civic Education and Ethics: 1 credit (15 hours); L, T, SPW

The Concepts
 The citizen;
 The Nation;
 The State;
 Public Property unto collective property;
 The freedoms;
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  The public service;
 Problem of ethics;
 Ethics, Law and reason;
 Management and ethics of responsibility;
 Ethics and management.
 Ethics
 Civics
 Deontology
 Moral consciousness
 The universal declaration of Human Rights
 Good governance in public services
 Explain the importance of civics to the life of the nation
 Functions of the state and its citizens
 Deontology, Professional ethics and professionalism
 Relationship between morality, law and ethics
 Codes of ethics

 HYG 231: Statistics & Probability

 Statistics & Probability: 5 credits (75 hours); L, T, SPW

Objective:
Students will learn relevant statistical tools and techniques to collect analyse and
present data
Students gain knowledge on how to design, exploratory and secondary research,
data collection, measuring attitudes, questionnaire design, sampling techniques and
data analysis
1. Introduction
 Definition
 Why study statistics
 Uses of statistics
 Elements of statistics
2. Sources and methods of data collection
 Introduction
 Sources of data
 Methods of data collection
 Errors in data collection
3. Methods for describing sets of data
 Introduction
 Tables
 Graphics methods of data presentation
4. Data analysis
 Introduction
 Ratios and percentages in demography

Page 400 of 461

  Measures of location
 Measures of variability
 Interpreting the standard deviation
 Other numerical measures
5. Simple linear regression and correlation
 Introduction
 Some definition
 Scatter diagram
 Regression line
 Correlation coefficient
6. The normal distribution

 HYG 232: Initiation to GIS

 Initiation to GIS: 5 credits (75 hours); L, T, P, SPW

Introduction to remote sensing, Principles of remote sensing, Remote sensing systems,

Digital image processing, Concepts of GIS, Spatial data: sources, acquisition and
entry, Database, Vector and raster data, Data analysis, GIS output, Integration of
remote sensing and GIS, Application of remote sensing and GIS in water resources
modeling and management

 HYG 233: Soil mechanics

 Soil mechanics : 4 credits (60 hours); L, T, P, SPW

Soil Formation: Soil and its Constituents, Weathering of Rocks and Types of Soils,
Description and identification of soil (Visual-Manual Procedure), Mineralogy of Solids.
Physical Properties: Water Content, Void Ratio, Porosity, Degree of Saturation,
Specific Gravity, Unit Weight and their determination, Atterberg limits, Sieve Analysis,
Hydrometer and Pipette Analysis, Stoke’s Law, Grain Size distribution
Classification of Soils: Grain Size Classification; Bureau of Soils, Classification
systems. Textural Classification by Triangular Chart Unified Soil Classification.
Permeability and Seepage: Definition, Hydraulic Gradient, Darcy’s Law, Factors
affecting Permeability, Permeability of stratified soils, Laboratory and Field
determination of coefficient of Permeability, Seepage Force, Quick Sand Condition,
Flow nets, Boundary Conditions, Graphical Method of Flow net construction,
Determination of Quantity of Seepage, Two Dimensional Flow, Laplace Equation,
seepage through Earth Dams, Design of Filters
Compaction: Purpose and theory of Compaction, Moisture Content and Dry
Density relationship, Standard Proctor Compaction Test, Modified Proctor compaction
Test, Degree of Compaction and its determination in the Field. Methods of
compaction in the field; Factors affecting compaction of soils.
Vertical Stresses in Soils:
Definition, Stresses caused by self-weight of soil, Geostatic stresses, stresses caused by
Point Loads and uniformly distributed Loads: Boussinesq and Westergarrd theories,
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Pressure bulb, Stress distribution diagram on horizontal and vertical, Stress at a point
outside loaded area, Newmark’s charts and 2:1 Method
Soil Exploration: Importance of Soil Exploration, Soil Exploration methods, Probing,
Test Trenches and Pits, Auger boring, wash boring, rotary boring, Percussion drilling and
Geophysical methods, Sol Samples, Disturbed and Un-disturbed samples, In-situ Tests
(SPT, CPT and PLT)

Practical:
Identification of Soil (Visual and Manual)
Determination of Moisture Content of Soil
Determination of Specific Gravity of Soil
Determination of Liquid Limit of Soil
Grain Analysis of Soil (including both Mechanical and Hydrometer Analysis)
Determination of Plastic Limit and Plasticity Index of Soil
Determination of Shrinkage Limit of Soil
Classification of Soil
Modified/Proctor Compaction Test
Constant Head Permeability Test (Granular Soil)
Falling Head Permeability (Granular and Fine Grained Soils)

 HYG 234: Surveying and Leveling

 Surveying and Leveling: 4 credits (60 hours); L, T, P, SPW

Objective:
- To enable students to understand theory and practice of land surveying and
leveling.
- To develop skills to use modern survey instruments for above objective.
Contents:
Introduction: Surveying instruments; Chains, Tapes, Steel Bands, their Types and Uses
Chain Surveying: Ranging and chaining of survey Lines. Fieldwork and plotting of chain
survey.
Compass Surveying: Prismatic Compass and Surveyor Compass, Uses, Bearing, Local
Attraction, Fieldwork and Plotting
Plane Table Surveying: Parts and Accessories, Methods of Surveying, Two Point and
Three Point Problems
Leveling: General Principle, Types of Levels and their temporary and Permanent
Adjustments, Methods of Leveling, Reduction of Level, Precise Leveling and
Trignometric Leveling
Theodolite: Types and uses of Theodolites, Temporary and Permanent Adjustments,
Measurement of Horizontal and Vertical angles
Tachometrical Surveying: Methods of Tachometric Surveying. Fieldwork and
computations.
Traversing: Traversing with Prismatic Compass, Theodolite and Plane Table,
Computations and Adjustments of Traverse, Transformation of Co-ordinates
Calculation Of Areas And Volumes: Earth work calculation, D.M.D method, Simpson
rule and Trapezoidal rule

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Practicals:
Practice on measurement of distances and introduction to measuring instruments
Chain Surveying and plotting
Compass Traversing
Plane Table by methods of radiations and intersections
Two Points Problem
Three Points Problem

 HYG 235: Hydrogeology II

 Hydrogeology II: 5 credits (75 hours); L, T, P, SPW

This is an introductory course in hydrogeology. It looks at groundwater within the

hydrologic cycle. Basic aspects are considered of the occurrence of groundwater;
different hydrogeological formations; abstraction using wells; groundwater flow
concepts; groundwater exploration techniques; well hydraulics and aquifer tests from
pumped wells. The course also includes exploration and testing methods for the
purpose of finding and utilizing ground water resources. Finally it ends with the
chemical quality and pollution aspects of groundwater.
1. Groundwater and the Hydrologic Cycle
 Origin of Groundwater, The Hydrologic Cycle, Hydrologic Budget
2. Hydrogeological Formations
 Crystalline basement rocks, consolidated sedimentary aquifers,
unconsolidated sedimentary aquifers, volcanic terrains, springs
3. Groundwater Flow
 Hydraulic gradient, groundwater velocity, Darcy’s Law, flow nets, Flow
net boundaries
4. Groundwater Exploration
 Groundwater Surveys, the most widely used techniques, Geophysical
well logging, Project Reports
5. Well Hydraulics and Aquifer Tests
 Steady flow to Wells, transient flow to wells, pumping tests, slug tests
6. Water Wells

 HYG 236: Hydrogeochemistry

 Hydrogeochemistry : 5 credits (75 hours); L, T, P, SPW

Objectives : Determining the time and source of groundwater recharge, Stimating how
long water has been in an aquifer, Identifying mineral make-up of aquifer materials,
Examining how water from different sources mix and interact and Evaluating what
types of (bio)geochemical processes have occurred during the water's journey
through the system.

1. Geochemical characteristics of Groundwater

2. Principles of hydrogeochemistry

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 3. Carbonate system
4. Rock weathering and water geochemistry
5. Introduction to transport processes
6. Contamination by metals
7. Organic Contamination
8. Geochemical aspects of remediation of contaminated aquifers
9. Risk analysis and assessment

 HYG 237: Economics and Business Management

 Economics and Business Management : 3 credits (45 hours); L, T, P, SPW

1. The main administrative institutions, trade unions and professional
2. Operation of the local communities and development agencies
3. The activities of an enterprise in the economic and social context
4. Elements of Business Law and Social Law
5. Methods of organization
6. Needs analysis and determination of a strategy
7. Creativity Techniques
8. Economic Situation and growth
9. Functional organization of the company
10. Accounting of the company
11. Accounting conventions
12. The cash operations
13. Human Resources Management
14. Management of supply, of appropriations of third parties
15. Corporate communication
16. Management of administrative steps
17. Elements of business taxation
18. Financial analysis and investment
19. Budget management

 HYG 241: Introduction to Hydro Data Processing

 Introduction to Hydro Data Processing: 4 credits (60 hours); L, T, P, SPW

1. Basic methods of data collection, processing, classification and archiving
in hydrogeology.
2. Issues associated with Hydrogeologic data.
3. Techniques of organization and control of precipitation data, stream flow
data, water quality data, and groundwater data.
4. Errors in Hydrogeological Observations, Definitions of terms related to
measurement errors
5. Validation of Hydrogeologic Data

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 6. Application of Geographic information Systems and Remote Sensing in
Hydrogeologic data collection and processing.

 HYG 242: Geophysics II

 Geophysics II: 4 credits (75 hours); L, T, P, SPW

1. Potential field methods, gravimetric and magnetic methods
2. Seismic methods
3. Electrical and electromagnetic methods
4. Geophysical survey
5. Groundwater exploration and groundwater protection.
6. Physical rock parameters measured by geophysical methods and
hydrological parameters
7. Hydrogeological parameter
8. Influence of hydrological parameters on geophysical measurements

 HYG 243: Groundwater Quality

 Groundwater Quality : 4 credits (75 hours) L, T, P, SPW

1. Principles of Aqueous Geochemistry: Reactions - Chemical Activity –

Thermodynamics; pH, Acids/Bases ; Equilibrium Equation Calculations ; Ion
Complexes ; Mineral Dissolution-Precipitation reactions
2. Chemical Processes in groundwater: Adsorption (Isotherms , Ion Exchange
, Surface Complexation Reactions); Oxidation-Reduction (Redox)
Reactions (pe-Eh , Redox Reaction Chemistry, Organic Compound
Decomposition, Electron Donors and Acceptors , Metals , Redox
Chemistry)
3. Metals Geochemistry : Soil-Water-Gas Interactions (unsaturated zone) ,
Mineral-water, equilibrium reactions for metals in the saturated zone ,
Ground-Water Quality Conditions, Background Metals Concentrations: Pb,
As, Cr, Cd, Mg

 HYG 244: Integrated Groundwater Management in Practice/ Groundwater

Quality Management

 Integrated Groundwater Management in Practice/ Groundwater Quality

Management: 4 credits (75 hours) L, T, P, SPW

1. Integrated Groundwater Management in Practice

 Groundwater in the hydrologic cycle
 Sustainable groundwater use
 Water resource use and human interaction.
 Demand management and efficiency use
Page 405 of 461
  Groundwater management for river basins
 groundwaterWater resources assessment
 Social change instruments and conflict resolution
 Regulatory instruments, allocation and water use limits
 Economic instruments, efficiency and equally use value and prices
 Information management and exchange
2. Groundwater Quality Management
 Water quality and pollution
 Types and Sources of pollution
 Groundwater pollution sources, pollution control remediation, transport
processes in groundwater
 Water quality modeling
 Environmental guidelines for water quality
 Watershed Management & GW Quality
 Groundwater Problems

 HYG 245: Hydrogeological field methods

 Hydrogeological field methods: 4 credits (60 hours); L, T, P, SPW

1. In the classroom:
 Theoretical background of the methods applied in the field and in the
laboratory (see above)
2. In the field:
 Soil Sampling / Drilling
 Surveying / Levelling
 Piezometric Heads / Potentiometric Surfaces
 Pumping Test - Recovery Test
 Piezometer test / Slug test
 Tracer Test
 Geophysical Borehole measurements / Natural groundwater velocity
 Groundwater Chemistry
 Hydrogeological Site Assessment
3. In the lab:
 Column Experiments to Determine the Hydrodynamic Dispersion
Coefficient and the Hydraulic Conductivity
 Particle-Size Distribution and Soil Characterization
 Rocks: Definitions, Characterization, Classification, Genesis, Hydraulic
Properties

 HYG 246: Professional internship

 Professional internship: 6 credits (90 hours); L, T, P, SPW

1. Arrival and Business Integration

2. Working in a company
Page 406 of 461
 3. Holding of the Intern journal
4. Choice of the theme of work in collaboration with the professional picture
framer and the academic framer
5. Elaboration of the canvas of research
6. Resources to exploit
7. Organization of work
8. Drafting of the report
9. Presentation of the report before a jury

 HYG 247: Computer and Multimedia

 Computer and Multimedia: 3 credits (45 hours); L, T, P, SPW

Page 407 of 461

Field : WATER ENGINEERING AND
MANAGEMENT
Specialty :
WASTE WATER MANAGEMENT

Page 408 of 461

 Field: WATER ENGINEERING AND MANAGEMENT

Specialty: Waste Water Management

1. Objective of the training

- To produce competent professionals with key skills adequate to solve practical

problems relating to wastewater management,
- To enhance students’ knowledge and practical skills with respect to Wastewater
Management technology (WWM).
- To increase knowledge through conduct of basic, and adaptive research.

2. Skills sought after

 Generic Skills

- Master basic computer tools;

- To develop a professional attitude in the respect of the deontology and the
ethics;
- Work as a team in a training environment and in a professional practice
environment;
- Understand how organizations work;
- Work in a multicultural environment;
- Create and manage a business;
- Use data collection and processing techniques;
- Implement research and job security actions;
- Develop a learning autonomy in order to continuously pursue personal and
professional development throughout his career.
 Specific Skills

- Adequate to solve practical problems relating to waste and water

management,
- Knowledge and practical skills with respect to Waste and Water
Management technology (WWM);
- Acquire techniques on the treatment of waste by incineration and the
thermal treatment;
- Analyze land filling system as a waste treatment method to the students;
- Diagnose and identify practical bottleneck;
- Potential processing and storage contaminants;

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3. Career opportunities

The training, graduates can aspire for the following responsibilities and job
opportunities in both the Public and Private Sector businesses, and Not-for-Profit
organizations:
- Waste management officers (engineers and technicians):
- Waste Water management technicians and engineers
,

Page 410 of 461

 4. Organization of teachings

 FIRST SEMESTER

Field: Water engineering and management Specialty: Waste Water Management

Course Number of hours Number

Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
WWM111 Engineering Mathematics 30 20 5 5 60 4
WWM112 Environmental microbiology 30 15 25 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
WWM113 Quality Characteristics of Wastewater 30 15 10 5 60 4
Sustainability, Population and
WWM114 Sustainable development practices / 45 20 5 5 75 5
Environmental Engineering System
WWM115 Sources and type of wastewater 45 15 10 5 75 5
WWM116 Surface Hydrology 30 20 5 5 60 4
Transversal Courses 10% (1 UC) 3 credits 45 hours
WWM117 Bilingual Training 30 10 - 5 45 3
Total 255 115 45 35 450 30

 SECOND SEMESTER

Field: Water engineering and management Specialty: Waste Water Management

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
WWM121 Technical Statistical Methods 30 25 5 60 4
Introduction to Fluid Mechanics/
WWM122 30 15 25 5 75 5
Hydraulics
Professional courses 60% (4 UC) 18 credits 270 hours
Surveying and Leveling/ GIS and
WWM123 30 15 10 5 60 4
Remote sensing
Industrial wastewater pollution,
WWM124 30 15 25 5 75 5
prevention and control
WWM125 Collection and Transport of Wastewater 25 10 15 10 60 4
WWM126 Short Internship Report 45 25 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
Communication Skills /Computer
WWM127 30 10 5 45 3
Programming
Total 210 100 80 60 450 30
THIRD SEMESTER

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Field: Water engineering and management Specialty: Waste Water Management
Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
WWM231 Fundamentals of Industrial chemistry 30 15 10 5 60 4
WWM232 Computer for Business 45 25 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
Basic Wastewater Treatment
WWM233 30 15 10 5 60 4
Processes
Waste water Quality Assessment
WWM234 45 25 5 75 5
Techniques
Integrated Water Resource
WWM235 45 25 5 75 5
Management
WWM236 Water Pollution Control 30 15 10 5 60 4
Transversal Courses 10% (1 UC) 3 credits 45 hours
WWM237 Civics and Ethicals Education 30 10 5 45 3
Total 265 125 35 45 450 30

 FOURTH SEMESTER

Field: Water engineering and management Specialty: Waste Water Management

Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
WWM241 Wastewater Regulation 40 20 10 5 75 5
Design of Wastewater Treatment
WWM242 30 25 - 5 60 4
Systems
Professional courses 60% (4 UC) 18 credits 270 hours
Environmental processes
WWM243 monitoring/Biotechnology in waste 20 15 20 5 60 4
management
Waste water treatment and Reuse
WWM244 30 10 - 5 45 3
processes
Chemical analysis for environmental
WWM245 45 25 - 5 75 5
/microbiology laboratory
WWM246 Internship - - 60 30 90 6

Transversal Courses 10% (1 UC) 3 credits 45 hours

WWM247 Environmental Policy and Ethics 30 10 - 5 45 3
Total 195 95 90 60 450 30

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5. Courses content

 WWM 111 : Engineering Mathematics

 Engineering Mathematics : 4 credits (60 hours); L, T, P, SPW

1. Linear equation, differentiation, integration, geometric equations

2. Differentiation Rolle’s Theorem and the man value theorems, repeated
differentiation, and application for differentiation indeterminate form; vector
algebra and its application
3. Laplace Fourier partial differentiation equations, arbitrary constants and
arbitrary.

 WWM 112: Environmental microbiology

 Environmental microbiology: 5 credits (75 hours); L, T, P, SPW

1. The foundational concepts in microbiology in environmental systems.

2. Function and formation of cellular components starting from basic
molecules (carbohydrates, fatty acids, amino acids, and nucleotides) to
the cellular structures that are formed (membranes, proteins, and the
nucleic acids RNA
3. & DNA);
4. Carbon, energy, and nutrient sources required for cellular growth; The
metabolic pathways for substrates common in environmental systems.
5. Introduction to Biodegradation and growth kinetic models.

 WWM 113 : Quality Characteristics of Wastewater

 Quality Characteristics of Wastewater: 4 credits (60 hours); L, T, P, SPW

1. Physical Characteristics of Wastewater: Turbidity, Color, Oder, Total solids,

Temperature
2. Chemical Characteristics of Wastewater: COD, TOC, Nitrogen,
Phosphorus, Chlorides, Sulfates, Alkalinity, pH, Heavy metals, trace
elements, and Priority pollutants.
3. Biological Characteristics of Wastewater: BOD, Oxygen required for
nitrification, and Microbial population.
4. Contaminants Typically Found in Untreated Wastewater: Organic
contaminants; Inorganic; contaminants; Pathogens and Other
contaminants.
5. Total Solids in wastewater: Dissolved Solids, Suspended Solids, Settleable
Solids; Floatable Solids;

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 6. The measurement of water quality parameters in water and wastes.
7. The behavior of contaminants in ground and surface water.
8. Types of wastewaters: Domestic wastewater, storm water and urban
runoff; Industrial wastewater; Agricultural wastewater

 WWM 114 : Sustainability, Population and Sustainable Development

Practices / Environmental Engineering System

 Sustainability, Population and Sustainable Development Practices: 2.5 credits

(37.5 hours); L, T, P, SPW

1. Understanding Environment, Development and Sustainability: Concepts of

global change under the context of development and globalization and
impact on local environment; impacts on bio-physical and socio-
economic conditions of various systems and sectors in society;
2. Social Impact on water resources: Development issues in terms of social
phenomena, dynamic development and process of social cultural,
economic and environmental changes; development patterns effecting
natural water
3. Urban Development and Planning: Factors influencing water utilities and
the role and expansion directions of urban settlements at different levels of
community.
4. Utilization of water as a renewable Resources and managing water
resources in a Changing Climate
5. Adaptation Policy Framework: adaptation policy to climate change and
measures in a sustainable development context; adaptation and
strategies at different levels and sectors in society to better manage future
risk
6. Vulnerability Study of urban water resources for Sustainable Development
Planning
7. Strategic environmental assessment: A systematic process for evaluating
and anticipating the consequences of decisions taken prior to the project
stage to ensure that environmental considerations and alternatives are
addressed

 Environmental Engineering System: 2.5 credits (37.5 hours); L, T, P, SPW

1. Unit operations and processes encountered in the environmental
engineering
2. Impact of regulations on wastewater engineering
3. Health and environmental concerns in wastewater management.
4. Wastewater reclamation and reuse

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 5. Understanding the factors that control species behavior in environmental
systems
6. Foundation for estimating pollutant concentrations and their fate in the
environment.
7. Analytic and Sampling of Wastewater
8. Analysis of Environmental data and information.

 WWM 115 : Sources and Type of Wastewater

 Sources and Type of Wastewater 5 credits (75 hours); L, T, P, SPW

1. Agriculture and aquaculture sources

2. Domestic wastewater sources
3. Industrial sources
4. Urban, Recreation and landscape sources
5. Sensitive areas: eutrophic, bathing and shellfish waters
6. Intermittent discharges, from combined sewer overflows or emergency
overflows
7. Standards for parameters monitored in effluent from treatment plants.
8. Water order Consent
9. Point source pollution from industrial discharge
10. Diffuse source pollution: from surface water drainage, urban run-off from
Brownfield sites, (former industrial sites that often have contaminated toxic
soils that can also leach pollutants to waters), roads, and run-off from land
in rural areas.
11. Quality of surface water drainage: urban waters pollution (petrol, oil,
grease and metals from vehicles, and pathogens from misconnections of
foul sewerage or from dog-fouling of roads).
12. Material flows in domestic wastewater.
13. Yellow water as fertilizer.
14. Brown water as soil conditioner.

 WWM 116 : Surface Hydrology

 Surface hydrology: 4 credits (60 hours ); L, T, P, SPW

1. Storm run-off process: General description. Horton theory, variation of

components with time. Saturated surface flow, through flow, partial area
run off, and occurrence of different processes. Catchment storage,
channel transmission losses.
2. Storm rainfall-run-off relationships: variation of components of run-off cycle
during storm, initial loss, storm rainfall-run-off relationships and models,
design case.

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 3. Rational method of flood estimation: basis, run-off coefficient, time of
concentration, deterministic and statistical interpretations, application.
4. Hydrograph analysis: description, factors affecting hydrograph shape,
storage effects, lag, and component flows, hydrograph separation.
5. Flood frequency studies: method, 'data required extension of data, types
of distributions, estimation of population from sample, applications.
6. Hydrograph synthesis by run-off routing: principles, computational models
of rainfall excess input and of catchment storage, evaluation of model
parameters for practical application of models, application to
computation of hydrographs for selected models.
7. Introduction, storage yield analysis: regulation for water supply, storage
analysis using simulation studies of historical or synthetic records, graphical
and numerical techniques, concept of probability of failure.

 WWM 117 : Bilingual Training

 English : 1.5 credits (22 hours 30mn)); L, T, SPW

6. Vocabulary
 Technical and usual vocabulary of the specialty
7. Grammar
8. Bilingual expression
 Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
9. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
10. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting
 French : 1.5 credits (22 hours 30mn)); L, T, SPW
1. Vocabulaire
 Vocabulaire du matériel de technologie agro-alimentaire
 Vocabulaire des produits agro-alimentaires
 Vocabulaire des activités agro-alimentaires
 Vocabulaire des actants
 Vocabulaire des affaires
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 2. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;
 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;
 De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.
3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;
 Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

 WWM 121 : Technical Statistical Methods

 Technical Statistical Methods: 4 credits (60hours); L, T, P, SPW

1. Introduction to probability
2. Statistical models and probability distributions
3. Estimation, errors and uncertainty
4. Hypothesis testing
5. Linear models & Regression
6. Binomial & Poisson processes
7. Introduction to statistical/data analysis software
8. Introduction to Visualization
9. Principles of Visualization
10. Plotting and visualization techniques
11. Trade offs in visualization

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 WWM 122 : Introduction to Fluid Mechanics/ Hydraulics

 Introduction to Fluid Mechanics/ Hydraulics :5 credits (75 hours); L, T, P, SPW

1. Introduction to Fluid Mechanics
 Physics of Fluids: Nature of fluids, Fluid as a continuum, Properties of
fluids,
 Fluid statics: pressure, pressure at a point, pressure variation in a static
fluid, pressure and head, use of hydraulic pressure, buoyancy
 Basics of Fluid Flow: Velocity field, Continuity of flow, Types of flow,
Bernoulli equation, Physical meaning of the Bernoulli equation,
Applications of Bernoulli equation, Linear Momentum
 Laminar and Turbulent Flow: Laminar Flow, Turbulent flows
 Viscous Flow in Pipes: Laminar flow in a circular pipe, Turbulent flow in a
pipe, Bernoulli Equation revisited, Losses in pipes, other head losses in
pipes
 Pumping of liquids: Pump classification, Centrifugal pumps, Bernoulli’s
equation and system head, System curve, Net Positive Suction Head,
Flow Control
2. Hydraulics
 Fluid properties: Introduction: Fluids, continuum and density, Viscosity,
surface tension and pressure
 Hydrostatics : Hydrostatic pressure and the hydrostatic equation;
Pressure measurement; Hydrostatic force on a plane surface;
Buoyancy and Archimedes Principle; Hydrostatic force on a curved
surface
 Kinematics and continuity: Conservation of mass
 Energy and momentum: Principles; Conservation of energy: Bernoulli's
Equation; Bernoulli’s Equation: Applications to flow measurement;
Momentum principle: control volumes; Momentum principle: open
channel flow
 Pipe flow: Reynolds Experiment: Laminar and turbulent flow; Flow from
static reservoir (no energy losses); Turbulent flow and head loss; other
head losses
 Energy and momentum: further applications; Sharp expansions and
orifice meters; Momentum principle, effects of gravity
 Analysis of hydraulic components of engineering projects: flow in
closed conduits and open channels, introduction to engineering
hydrology, the hydrological cycle and development of hydrographs.

 WWM 123 : Surveying and Leveling/ GIS and Remote sensing

 Surveying and Leveling :2 credits (30hours); L, T, P, SPW

1. Introduction to Surveying: definition; importance, types of survey.
2. Surveying Instruments: chains, tapes, steel bands, their types and uses,
GPS.
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 3. Compass Surveying: prismatic compass and surveyor compass, uses,
bearing, local attraction, fieldwork and plotting.
4. Plane Table Surveying: parts and accessories, methods of plane table
surveying and topographic mapping, contour map preparation and uses,
contour lines, two point and three point problems.
5. Introduction to Leveling: definition, benefits, general principles and
methods of leveling, types and uses of levels, trigonometric leveling,
leveling instruments/equipment, temporary and permanent adjustments
of levels, computation of areas and volumes, precision land leveling, land
grading, cut-fill ratio and earthwork calculations, measurement of area,
cross-section, elevations, contour lines, mass diagram, planimeter and its
uses.
6. Modern Survey Instruments: total station, theodolites, electronic distance
measurement (EDM), GPS, temporary and permanent adjustments,
measurement of horizontal and vertical distances and angles,
 GIS and Remote sensing: 2credits (30hours); L, T, P, SPW

1. Comprehensive principles of GIS, functional components of GIS, limits of

GIS, GIS data models: vector data model, raster data model.
2. Spatial Data Acquisition and Management: data acquisition techniques,
data quality and assessment, accuracy, precision; map reference system,
map projections, coordinate systems, properties of map projection, types
of map projection, map datum.
3. GIS Database Management Systems: what is database, advantages of
database, components of DBMS.
4. Global Positioning System (GPS): brief history, components of GPS, how
GPS work, GPS errors, absolute positioning, differential positioning, GPS
applications.
5. Spatial Analysis: what is spatial analysis, application areas, vector overlay
analysis; buffering, map overlay, dissolve, clip, merge, select, eliminate,
update, erase, and split tools; raster overlay analysis; high value vs. low
value, top map vs. bottom map, factor combination model in raster GIS.
6. Remote Sensing: why remote sensing, how remote sensing works, major
component of remote sensing, remote sensing platforms and sensors,
characteristics of optical sensors, earth resource remote sensing satellite,
remotely sensed data characteristics: spectral, radiometric, spatial and
temporal resolution, spectral signatures

 WWM 124 : Industrial Wastewater Pollution, Prevention and Control

 Industrial Wastewater Pollution, Prevention and Control

1. The types of industrial waste water: Inorganic industrial wastewater,

Organic industrial wastewater
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 2. The amounts of industrial wastewater
3. The effects of industrial wastewater, the effects of inorganic pollutants
from industrial wastewater, the effects of organic pollutants from industrial
wastewater, Other factors related to the effect of industrial wastewater
4. Pollution Prevention and Backflow Prevention
5. Industrial Pollution Abatement through preventive strategies
6. Chemical Risk Management, Confined Space Safety, Energy Efficiency
7. Hazardous Products and Waste, Operator Certification, Permits
8. Pretreatment, Safety for Wastewater Systems
9. Sludge Biosolids, Used Oil Recycling and Disposal
10. Wastewater Contacts, Wastewater Laboratories, Wastewater System
Management
11. Development and Promotion of Cleaner Technologies

 WWM 125 : Collection and Transport of Wastewater

 Collection and transport of wastewater: 4 credits (60 hours); L, T, P, SPW

1. Types of sewer systems: Combined Sewers, Separate Sewers, Simplified

Sewers, Solid free sewers, Pressurised sewers, Vacuum sewers, Open
channel drains
2. Principles of collection: Combined, Separate, above ground/underground
systems
3. Principles of transport: Gravity, Pressure, Vacuum
4. design aspects of sewers systems
5. Cost and health aspects of sewer systems
6. Operation, Applicability and Maintenance of sewers systems
7. Working Principle of Pressurized and Vacuum Sewers

 WWM 126 : Short Internship Report

Short Internship Report: 5 credits (75 hours); L, T, P, SPW

 WWM127: Communication Skills /Computer Programming

 Communication Skills /Computer Programming: 3 credits (45 hours); L, T, P,

SPW

Objective: Students preparation in computer programming and its applications in

engineering.

Contents:
- Introduction: Computer components, operating system, software & applications

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 - Programming: Introduction, programming languages, flowchart, programming
structure, introduction to C++, application of C++ to solve engineering problems,
modeling and simulation.
Practicals:
1. Demonstration of computer components and Windows installation.
2. Exercise on the use of word processing, spreadsheet and engineering
graphics.
3. Programming of engineering problems with C++.

 WWM231: Fundamentals of industrial chemistry

 Fundamentals of industrial chemistry: 4 credits (60 hours); L, T, P, SPW

- Chemical Technology: Basic principles of distillation, solvent extraction, solid-liquid

leaching and liquid liquid extraction, separation by absorption and adsorption. An
introduction into the scope of different types of equipment needed in chemical
technology, including reactors, distillation columns, extruders, pumps, mills, emulgators.
Scaling up operations in chemical industry. Introduction to clean technology.
- Industrial Gases: Large scale production, uses, storage and hazards in
handling of the following gases: oxygen, nitrogen, argon, neon, helium, hydrogen,
acetylene, carbon monoxide, chlorine, fluorine, sulphur dioxide and phosgene.
- Inorganic Chemicals: Manufacture, application, analysis and hazards in handling the
following chemicals: hydrochloric acid, nitric acid, sulphuric acid, caustic soda,
common salt, borax, bleaching powder, sodium thiosulphate, hydrogen peroxide,
potash alum, chrome alum, potassium dichromate and potassium permanganate.
- Industrial Metallurgy
Preparation of metals (ferrous and nonferrous) and ultra pure metals for
semiconductor technology.
Environment
(a) Air Pollution: Pollutants and their sources, pollution by SO2, CO2, CO, NOx, H2S and
other foul smelling gases. Methods of estimation of CO, NOx, SOx and control
procedures. Green House effect and Global warming, Ozone depletion by oxides of
nitrogen, chlorofluorocarbons and Halogens, removal of sulphur from coal. Control of
particulates.
(b) Water pollution and Water Quality Standards: Pollutants and their sources, Effluent
treatment plants (primary, secondary and tertiary treatment). Industrial effluent from
the following industries and their treatment: electroplating, textile, tannery, dairy,
petroleum and petrochemicals, agro, fertilizer, etc. Sludge disposal. Industrial waste
management, incineration of waste. Water treatment and purification (reverse
osmosis, electro dialysis, ion exchange). Water quality parameters for waste water,
industrial water and domestic water.

Practice:

1. Determination of dissolved oxygen in water.

2. Determination of Chemical Oxygen Demand (COD)
3. Determination of Biological Oxygen Demand (BOD)

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 4. Percentage of available chlorine in bleaching powder.
5. Measurement of chloride, sulphate and salinity of water samples by simple
titration method. (AgNO3 and potassium chromate)
6. Estimation of total alkalinity of water samples (CO3, HCO3) using double
titration method.
7. Measurement of dissolved CO2.
8. Study of some of the common bio-indicators of pollution.
9. Estimation of SPM in air samples.
10. Preparation of borax/ boric acid.

 WWM 232 : Computer for Business

 Computer for Business: 5 credits (75 hours); L, T, P, SPW

Objectives
At the end of the course, the student should be able to:
- Know related computing concepts ;
- Have practical hands on using computers.

Course content

1. Introduction, historical background ;

2. Types of computers and application areas;
3. Impact of computers on society;
4. Current notions e.g., information society and globalisation;
5. Outline computer organisation (block structure of computers);
6. Explanatory definitions and examples of basic hardware, software and
networking;
7. Explanatory definitions and procedures in using Computer systems (e.g. E-
mail, WEB page access/download, file transfer). Information Services; e-
commerce, mention assorted internet related protocols and standards
e.g. http, ftp, html.
8. Office automation, introductory use of word processor, graphics and
spread sheet packages, database access;

 WWM 233 : Basic Wastewater Treatment Processes

 Basic Wastewater Treatment Processes: 4 credits (60 hours); L, T, P, SPW

1. Design principles of physico-chemical treatment units

2. Aeration-theory of gas transfer; design of cascade and spray aerators.
3. Coagulation and flocculation-Design criteria and principles of hydraulic
and mechanical flash mixers and flocculators; design of clari-flocculator;
concept of tapered velocity gradient and sludge blanket clarifier.

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 4. Sedimentation-Analysis of discrete and flocculent particle settling,
concept and design of high rate sedimentation techniques; design of
tube settlers.
5. Filtration-Design of filter media for slow and rapid sand filters; backwash
and sand bed expansion; hydraulic of filtration.
6. Specific treatment methods-Design of equalization and neutralization
tank; removal of oil and grease.
7. Design principals of biological treatment Aerobic process-kinetics of
biological growth; Design of activated sludge process and its
modifications; oxygen transfer and design of aerators.
8. Anaerobic treatment-High rate anaerobic treatment processes; sludge
stabilization and design of anaerobic digesters.
9. Industrial wastewater treatment processes Introduction-magnitude of
industrial pollution, their characteristics and impacts; selection procedure
for physical, chemical and biological methods of industrial wastewater
treatment

 WWM 234 :Waste Water Quality Assessment Techniques

 Waste water quality assement techniques: 5 credits (75 hours); L, T, P, SPW

1. Evaluation of Data at the Station Level: Evaluation of Physical and

Chemical characteristics of wastewater, Pathogenic and Biological
Indicators, Assessment of Nutrient Impacts
2. Evaluating from Multiple Stations within an Assessment Unit
3. Designated Use Assessment Methods: Aquatic Life Use Assessment
Method, Recreational Use Assessment Method, Fish Consumption Use
Assessment Method, Shellfish Harvest For Consumption Use Assessment
Method , Drinking Water Supply Use Assessment Method , Industrial Water
Supply Use Assessment Method , Agricultural Water Supply Use Assessment
Method
4. Delisting Assessment Unit/Pollutant Combinations
5. Method to Rank and Prioritize Assessment Units; Method for Developing the
Monitoring and Assessment Plan
6. Wastewater management and associated hygienic risk: Conventional
sanitation, Ecological sanitation, Sustainable Sanitation.
7. Resource management sanitation: Treatment systems for brown and black
water, Treatment systems for grey water, Treatment systems for yellow
water

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 WWM 235 : Integrated Water Resource Management

 Integrated water resource management: 5 credits (75 hours); L, T, P, SPW

1. Water resources and urbanization: Wastewater, Water quantity and

quality, Ecosystem services, Policy responses, Economic costs and benefits.
2. The climate change challenge: Climate change and water supply,
Climate change and sanitation, urban contributions to climate change,
Response options
3. Traditional Waste Management, Conventional urban water management
4. Integrated Resource Management Approach
5. Resource Recovery Technology and Opportunities
6. Sustainable Liquid Waste Management Plan: Governance, Roles and
Responsibilities, Scope of the Plan, Linkages and Alignment
7. Goals, Strategies, Actions and Measures: Protect public health and the
environment, Use liquid waste as a resource, Effective, affordable and
collaborative management, Financial Plan, Performance Measures

 WWM 236 : Water Pollution Control

 Water pollution control: 4 credits (60 hours); L, T, P, SPW

Introduction: Properties of water and its use, world water resources, water movement
in the environment, water quality concerns, classes of agricultural pollutants,
quantitative description of water quality, water quality as global issue. Factors
Affecting Water Quality: temperature, precipitation, soil, cropping practice, irrigation,
characteristics of receiving water. Pollutant Delivery Process: adsorption
characteristics, availability, detachment, transportation, pathways. Agriculture
Pollutants: agriculture runoff as non-point pollution source, sediment pollution
problems, plant nutrient, fertilizers, nitrogen fertilizers, phosphorus fertilizers, plant
nutrient pollution problems, eutrophication; chemicals usage as pollution problem in
agriculture, pesticides, herbicides, insecticides and fungicides, animal waste, salinity,
biological water quality problems. Water Pollution Control: methods of controlling
nutrients, sediments, animal waste, salts, and pesticides related pollution. Water
Quality Standards: effluent, surface, stream, irrigation

 WWM 237 : Economy and business Management / Civics and Ethical

Education

 Economy and Management of businesses: 2 credits (30 hours); L, T, SPW

1. The main administrative institutions, trade unions and professional

2. Operation of the local communities and development agencies

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 3. The activities of an enterprise in the economic and social context
4. Elements of Business Law and Social Law
5. Methods of organization
6. Needs analysis and determination of a strategy
7. Creativity Techniques
8. Economic Situation and growth
9. Functional organization of the company
10. Accounting of the company
11. Accounting conventions
12. The cash operations
13. Human Resources Management
14. Management of supply, of appropriations of third parties
15. Corporate communication
16. Management of administrative steps
17. Elements of business taxation
18. Financial analysis and investment
19. Budget management

 Civic Education and Ethics: 1 credit (15 hours); L, T, SPW

The Concepts
 The citizen;
 The Nation;
 The State;
 Public Property unto collective property;
 The freedoms;
 The public service;
 Problem of ethics;
 Ethics, Law and reason;
 Management and ethics of responsibility;
 Ethics and management.
 Ethics
 Civics
 Deontology
 Moral consciousness
 The universal declaration of Human Rights
 Good governance in public services
 Explain the importance of civics to the life of the nation
 Functions of the state and its citizens
 Deontology, Professional ethics and professionalism
 Relationship between morality, law and ethics
 Codes of ethics

Page 425 of 461

 WWM 241 : Wastewater Regulation

 Wastewater Regulation: 5 credits (75 hours); L, T, P, SPW

 WWM 242 : Design of Wastewater Treatment Systems

 Design of Wastewater Treatment Systems: 4 credits (60 hours); L, P, SPW

1. Wastewater Treatment Systems and Characteristics of Wastewater

2. Microbiology and ecology of wastewater treatment
3. Reaction kinetics and reactor hydraulics
4. Conversion processes of organic and inorganic matter
5. Preliminary Treatment of Wastewater
6. Primary Treatment of Wastewater
7. Secondary Treatment of Wastewater: Treatment Ponds, Trickling Filters,
Rotating Biological Contactors
8. Secondary Treatment of Wastewater: Activated Sludge
9. Anaerobic Treatment
10. Tertiary Treatment of Wastewater (Advanced Treatment),
11. Disinfection, Sludge Treatment and Disposal
12. Natural Treatment of Wastewater, Process Control
13. Wastewater Treatment Plants.
14. Sedimentation: Types of settling, Discrete settling, Flocculent settling, Zone
settling
15. Aeration: Fundamentals of gas transfer, Kinetics of aeration, Factors of
influence in oxygen transfer, Oxygen transfer rate in the field and under
standard conditions, Other aeration coefficients, Mechanical aeration
systems, Diffused air aeration systems, Aeration tests, Gravity aeration

 WWM 243 : Environmental Processes Monitoring/ Biotechnology in

Waste Management

 Environmental processes monitoring/Biotechnology in waste management: 4

credits (60 hours); L, T, P, SPW

 WWM 244 : Waste water treatment and Reuse processes

 Waste water treatment and Reuse processes: 3 credits (45 hours); L, T, P, SPW
Physical, chemical and microbiological quality of water, Water quality management
strategies. Fundamentals of chemical reactions. Chemical oxidation and reduction,
Coagulation, Mixing, and Flocculation, Gravity Separation, Granular filtration,
Membrane Filtration, Deisinfection, Reverse osmosis. Ion exchange .Introduction to

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wastewater, Wastewater constituents, Wastewater characteristics, Wastewater
treatment processes, Wastewater removal plants, Nutrient removal from waste water.
Sludge handling and disposal, Industrial wastewater source control, Urban storm water
Management.

 WWM 245 : Chemical analysis for environmental /microbiology laboratory

 Chemical analysis for environmental /microbiology laboratory: 5 credits (75

hours); L, T, P, SPW

1. Chemical analysis for environmental

 Purification and Separation: Sample preparation (isolation using a
suitable solvent, extraction and separation), Solvent extraction.
Distillation (simple, fractional and vacuum distillation), Crystallization.
Chromatographic separation: High Performance Liquid
Chromatography (HPLC), Gas Liquid Chromatography (GLC), Gas
Chromatography (GC), Ion Exchange Chromatography.
 Composition Analysis: Elemental analysis both qualitative and
quantitative.
 Physical Characterization: Strength, Viscosity, Rheological properties,
Molecular weight.
 Spectroscopic Methods: Ultraviolet Spectrophotometery (UV), Visible
Spectro photometery, Infrared Spectrophotometery (IR), Nuclear
Magnetic Resonance Spectroscopy (NMR) and Electron Spin
Resonance Spectroscopy (ESR), Flame Photometry, Atomic Absorption
Spectroscopy (AAS), Induced Couple Plasma Spectroscopy (ICP),
Atomic Fluorescence
 Spectroscopy.
 E. Electro Analytical Techniques: Potentiometery, Voltametry,
Polarography, Amperometry, Coulometry and Conductometry.
 F. Thermal Methods of Analysis: Thermal Gravimetric Analysis (TGA),
Differential Thermal Analysis (DTA), Differential Scanning Calorimetery
(DSC), Thermal Mechanical Analysis (TMA). G. STANDARDS: ISI, BTS, ISO,
EURO, ASTM.
2. Practical Industrial Chemistry
 Determination of composition of dolomite (by complexometric
titration).
 Thermal Characterization of the following: (Demonstration exercise)
 Dolomite (for percentage composition by TGA)
 Polystyrene (for glass transition temperature by DTA)
3. Microbiology laboratory
 Lab Procedures; Microscopy; Scientific Inquiry; Preparation of
Microorganism Stains and Wet Mounts; Sampling Environments.
 Bacterial Morphology, Structures, Motility; & Culture Techniques
 Media Preparation; Bacterial Culture Characteristics & ID
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  Biochemical Characteristics; Mutations in Microbes; and
 Fungi and Protozoa
 Environmental Transfer of Organisms; Indigenous Flora;
 Culture Handling

 WWM 246 : Long Term Professional Internship Report/ Defence

 Long term professional internship report/ Defense: 6 credits (90 hours); P, SPW

 WWM 247 : Environmental Policy and Ethics

 Environmental policy and ethics: 3 credits (45 hours); L, P, SPW

Institutional aspects and people's participation. Water use and water market, Water
and ethics, Water and poverty, Water and gender issues, Water conflicts and
corporation, Water policies and procedures, Legal and Institutional requirements for
water resource management, Water allocation laws, Environmental issues of water
quality and quantity.

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Field : WATER ENGINEERING AND
MANAGEMENT
Specialty :
HYDRAULIC ENGINEERING WATER
INFRASTRUCTURE

Page 429 of 461

 Field: WATER ENGINEERING AND MANAGEMENT

Specialty: Hydraulic Engineering and Water Infrastructure

1. The objective of the training

This specialty aims to train senior technicians capable of working in the field of
treatment, transport, distribution, and sanitation and water purification. They ensure
the proper functioning of water treatment plants and ensure the capture, treatment
and distribution of water intended for consumption or industrial use.

2. Expected skills
 Generic skill
- Master the basic computer tools;
- To develop a professional attitude in the respect of the deontology and the
ethics;
- Work as a team in a training environment and in a professional practice
environment;
- Understand how organizations work;
- Work in a multicultural environment;
- Create and manage a business;
- Use data collection and processing techniques;
- Implement research and job security actions;
- Develop a learning autonomy in order to continuously pursue personal and
professional development throughout his career.

 Specific skill

- Technical management of the structures (control and operation of network

operating installations, maintenance);
- Information management;
- Study and technical supervision;
- Quality assurance;
- Responsible for a business unit in a large company.

3. Career opportunities

- Decentralized territorial units

- Water distribution companies;
- Consultancies and research teams;
- Suppliers of materials, specialized agencies and administrative units

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4. Organization of teachings

 FIRST SEMESTER
Specialty: Hydraulic Engineering and Water
Field: Water engineering and management
Infrastructure
Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
HYE111 Mathematics I 40 15 15 5 75 5
HYE112 Physics l 30 15 10 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
HYE113 Fluid mechanics 30 15 10 5 60 4
HYE114 Fondamental of Hydraulic 40 20 10 5 75 5
Control automatic-regulation and
HYE115 40 20 10 5 75 5
Teleprocessing of hydraulic systems
HYE116 Analysis and quality of water 30 15 10 5 60 4
Transversal Courses 10% (1 UC) 3 credits 45 hours
HYE117 Bilingual training 30 10 0 5 45 3
Total 240 110 65 35 450 30

 SECOND SEMESTER
Specialty: Hydraulic Engineering and Water
Field: Water engineering and management
Infrastructure
Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
HYE121 Statistics 40 15 15 5 75 5
HYE122 Project Management 30 15 10 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
HYE123 Water Resource management 40 20 10 5 75 5
HYE124 Water Treatment 30 15 10 5 60 4
Workshop and Internship of
HYE125 impregnation in a Center 40 20 10 5 75 5
meteorological station
HYE123 Water Resource management 40 20 10 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
Initiation to water Law/ Civic
HYE127 30 10 0 5 45 3
education and Ethics/
Total 240 110 65 35 450 30

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  THIRD SEMESTER
Specialty: Hydraulic Engineering and Water
Field: Water engineering and management
Infrastructure
Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
HYE231 Mathematics II 30 15 10 5 60 4
HYE232 Physics II 40 15 15 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
HYE233 Surveying and Leveling 30 15 10 5 60 4
HYE234 Open channel hydraulics 40 20 10 5 75 5
HYE235 Irrigation hydraulics 40 20 10 5 75 5
HYE236 Electrical Engineering 30 15 10 5 60 4
Transversal Courses 10% (1 UC) 3 credits 45 hours
HYE237 Economy and Business management 30 10 0 5 45 3
Total 240 110 65 35 450 30

 FOURTH SEMESTER
Specialty: Hydraulic Engineering and Water
Field: Water engineering and management
Infrastructure
Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
HYE241 Economics and Management 30 15 10 5 60 4
HYE242 Statistics and Probability 40 10 20 5 75 5
Professional courses 60% (4 UC) 18 credits 270 hours
Hydraulics for environmental
HYE243 30 15 10 5 60 4
engineering
HYE244 Basics of hydraulics and pumps 30 15 10 5 60 4
HYE245 Hydraulics structures 30 15 10 5 60 4
HYE246 Professional Internship 0 0 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
HYE247 Computer and MultiMedia 20 10 10 5 45 3
Total 180 80 130 60 450 30

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5. Courses content

 HYE 111: Mathematics I

 Mathematics I: 5 credits (75 hours); L, T, P, SPW

Objectives
At the end of this course, student will be able to apply mathematics understanding to
agricultural production and business decisions.

1. Basic arithmetic
 Decimals
 Fraction
 Percentage
 Negative numbers
2. Use of measures on the farm
 Linearmeasures
 Square measure (area)
 Cubic measure (volume)
 Square roots
3. Weights and their use
4. Trigonometric calculations
5. Measurement conversions
6. SI-units. Significant figures

 HYE 112: Physics I

 Physics I: 4 credits (60 hours); L, T, P, SPW

SI-units. Waves: intensity, superposition, interference, standing waves, resonance,

beats, Doppler. Geometrical optics: Reflection, refraction, mirrors, thin lenses,
instruments. Physical optics: Young- interference, coherence, diffraction, polarisation.
Hydrostatics and dynamics: density, pressure, Archimedes’ principle, continuity,
Bernoulli. Heat: temperature, specific heat, expansion, heat transfer. Vectors.
Kinematics of a point: Relative, projectile, and circular motion. Dynamics: Newton’s
laws, friction. Work: point masses, gasses (ideal gas law), gravitation, spring, power.
Kinetic energy: Conservative forces, gravitation, spring. Conservation of energy.
Conservation of momentum. Impulse and collisions. System of particles: Centre of
mass, Newton’s laws. Rotation: torque, conservation of angular momentum,
equilibrium, centre of gravity.

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 HYE 113:Fluid mechanics

 Fluid mechanics : 4 credits (60 hours); L, T, P, SPW

Objective: To study the fundamentals of fluid mechanics including statics and

kinematic, concept of energy, momentum, forces and flow
 Fundamentals of Fluid Mechanics: Definition and branches of fluid mechanics,
distinction between solid and fluids,
 Properties of fluids: density, viscosity, surface tension, specific weight, specific
gravity, etc., bulk modules of elasticity, compressibility of fluids.
 Fluid Statics: Pressure variations in a fluid, pressure measuring devices, gauges
and manometers, buoyancy and stability of submerged and floating bodies,
forces on plane and curved surfaces, center of pressure.
 Fluid Kinematics: Types of flow, dimensions of flow, streamlines, path lines, flow
patterns for different references, continuity equation, source flow, sink flow, flow
nets, uses and limitations of flow net.
 Energy Consideration in Steady Flow: General equations of steady flow, heads,
Bernoulli’s equation and its practical applications, hydraulic and energy grade
lines, power consideration in fluid flow, cavitations, head losses, solution of flow
problems.
 Momentum and Forces in Fluid Flow: Impulse-momentum principle and
application, force exerted on a stationary and moving bodies (flat and curved),
relation between absolute and relative velocities, reaction of a jet, jet
propulsion, torque in rotating machines.
 Fluid Flow Measurements: Orifices, weirs, notches and venture meter, pilot tube,
coefficient of contraction, velocity and discharge, derivation of their discharge
formulae and their applications.

 HYE114 : Fundamental of Hydraulics

 Fundamental of Hydraulics: 5 credits (75 hours); L, T, P, SPW

1. Fluid properties : Introduction: Fluids, continuum and density, Viscosity,

surface tension and pressure
2. Hydrostatics : Hydrostatic pressure and the hydrostatic equation; Pressure
measurement; Hydrostatic force on a plane surface; Buoyancy and
Archimedes Principle; Hydrostatic force on a curved surface
3. Kinematics and continuity: Conservation of mass
4. Energy and momentum: Principles; Conservation of energy: Bernoulli's
Equation; bernoulli's Equation: Applications to flow measurement;
Momentum principle: control volumes; Momentum principle: open
channel flow
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 5. Pipeflow : Reynolds Experiment: Laminar and turbulent flow; Flow from
static reservoir (no energy losses); Turbulent flow and head loss; other head
losses
6. Energy and momentum: further applications; Sharp expansions and orifice
meters; Momentum principle, effects of gravity
7. Analysis of hydraulic components of engineering projects: flow in closed
conduits and open channels, introduction to engineering hydrology, the
hydrological cycle and development of hydrographs .

 HYE 115: Automatic control-regulation and teleprocessing of hydraulic

systems

 Automatic control-regulation and teleprocessing of hydraulic systems : 5 credits

(75 hours); L, T, P, SPW

1. Types of Automatic Control hydraulic systems: Pressure Reducing; Pressure

Relief/Sustaining; Pump Control; Rate of Flow Control, Level Control;
Cavitations Control ;Surge Anticipation; Electronic Control; Metering;
Valve‐ Based Power Generation
2. Line Pressure to Open; Line Pressure to close
3. Flow Direction
4. Pressure Relief/Pressure Sustaining Valves
5. Pump Control Applications

 HYE 116: Analysis and quality of water

 Analysis and quality of water: 4 credits (60 hours); L, T, P, SPW

Individual indexes for determination of chemical content of water: рН and рОН

dissolved oxygen Hydrogen sulfide and sulfides Acidity and alkalinity
Components of carbonate system Chlorides and sulphates Hardness of water
Potassium and sodium Calcium and magnesium Ammonia and ammonia salts
Nitrates and nitrites Phosphates and polyphosphates SiIlicium Iron Microelements
(Mn, Cu, Zn, Co, Mo)
Composition of rainwater, Surface water and groundwater, introduction to
physico-chemical properties of water; Weathering and water chemistry, Quality
of water, Water quality standards, Causes and concepts of pollution of water,
Groundwater and, Inorganic chemicals and organic compounds in water,
Urban and highway diffuse pollution, Industrial water pollution, Agricultural
diffuse pollution, Water quality and health, Water quality monitoring as an
information system: Sample collection, laboratory analysis, data handling, data
analysis, reporting, and information utilization, Total coli form test in drinking
water by multiple fermentation tube method.
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 HYE 117: Bilingual training

 English : 1.5 credits (22 hours 30mn)); L, T, SPW

1. Vocabulary
 Technical and usual vocabulary of the specialty
2. Grammar
3. Bilingual expression
 Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
4. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
5. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting
 French : 1.5 credits (22 hours 30mn)); L, T, SPW
1. Vocabulaire
 Vocabulaire du matériel de technologie agro-alimentaire
 Vocabulaire des produits agro-alimentaires
 Vocabulaire des activités agro-alimentaires
 Vocabulaire des actants
 Vocabulaire des affaires
2. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;
 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;
 De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.
3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;
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  Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

 HYE 121: Statistics

 The statistics : 5 credits (75 hours); L, T, P, SPW

Objective:
Students will learn relevant statistical tools and techniques to collect analyse and
present data
Students gain knowledge on how to design, exploratory and secondary research,
data collection, measuring attitudes, questionnaire design, sampling techniques and
data analysis

1. Definition
2. Why study statistics
3. Uses of statistics
4. Elements of statistics
5. Sources and methods of data collection
6. Introduction
7. Sources of data
8. Methods of data collection
9. Errors in data collection
10. Methods for describing sets of data
11. Introduction
12. Tables
13. Graphics methods of data presentation
14. Data analysis
15. Introduction
16. Ratios and percentages in demography
17. Measures of location
18. Measures of variability
19. Interpreting the standard deviation
Page 437 of 461
 20. Other numerical measures
21. Simple linear regression and correlation
22. Introduction
23. Some definition
24. Scatter diagram
25. Regression line
26. Correlation coefficient
27. The normal distribution

 HYE 122: Project Management

 Project Management: 4 credits (60 hours); L, T, P, SPW

1. Technical aspects to project management

2. The construction project life cycle
3. Managerial aspects of project management
4. Project organization

 HYE 123: Water Resource Management

 Water Resource Management: 5 credits (75 hours); L, T, P, SPW

1. Distribution of water on planet Earth, Hydrologic cycle, Renewable water

resources, Time and space variability, Initial data and methodological
approaches Continents, Natural-economic regions and countries, River
basins, Inflow to the world Oceans. River runoff and underground water.
Use of water resources, Principal water users and tendencies of their
development, Assessing and forecasting global water use. Water
availability and water resources deficit, Historical perspective of water and
development, Anthropogenic changes in global climate and water
resources. Ways of eliminating fresh water deficit in the world.
2. Measurement of economic values of water
3. Water Gouvernance and Law

 HYE 124: Water treatment

 Water treatment : 5 credits (75 hours); L, T, P, SPW

1. Reasons for the treatment of drinking water

2. Overview of basic water treatment processes: oxidation, coagulation, -
flocculation, sedimentation, granular media filtration, membrane filtration,
adsorption, disinfection;

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 3. Application of surface water treatment systems: conventional treatment,
two-stage filtration, direct filtration, slow sand filtration, membrane
filtration, granular activated carbon contactors;
4. Application of groundwater treatment systems: conventional greensand
treatment, direct greensand treatment, fixed bed adsorption processes;
5. Application of specialized water treatment processes: hardness treatment,
taste and odor treatment, fluoridation processes;
6. Internal corrosion control;
7. Water heating systems;
8. Testing and reporting requirements for systems: filtration systems,
disinfection systems, fluoridation systems and water heating systems.

 HYE 125: Workshops and internship of impregnation in a center/

meteorological station

 Workshops and internship of impregnation in a center/ meteorological station: 5

credits (75 hours); L, T, P, SPW

 HYE 126: Initiation to GIS

 Initiation to GIS : 4 credits (60 hours); L, T, P, SPW

Introduction to remote sensing, Principles of remote sensing, Remote sensing systems,

Digital image processing, Concepts of GIS, Spatial data: sources, acquisition and
entry, Database, Vector and raster data, Data analysis, GIS output, Integration of
remote sensing and GIS, Application of remote sensing and GIS in water resources
modeling and management

 HYE 127: Initiation to water law/ Civic Education and Ethics

 Initiation to water law: 2 credits (30 hours); L, T, SPW

1. Water policy and governance:

 Policy actors and instruments;
 Policy evaluation tools;
 Water institutions and governance;
2. Water laws and institutions:
 The principles of Cameroonian’s water laws;
 Cameroonian’s water institutions and legislations;
 The translation of the water law into policies

Page 439 of 461

  Civic Education and Ethics: 1 credit (15 hours); L, T, SPW

The Concepts
 The citizen;
 The Nation;
 The State;
 Public Property unto collective property;
 The freedoms;
 The public service;
 Problem of ethics;
 Ethics, Law and reason;
 Management and ethics of responsibility;
 Ethics and management.
 Ethics
 Civics
 Deontology
 Moral consciousness
 The universal declaration of Human Rights
 Good governance in public services
 Explain the importance of civics to the life of the nation
 Functions of the state and its citizens
 Deontology, Professional ethics and professionalism
 Relationship between morality, law and ethics
 Codes of ethics

 HYE 231: Mathematics II

 Mathematics II: 4 credits (60 hours); L, T, P, SPW

Finite differences: Difference tables, forward, backward and central differences; Linear
systems: Matrix methods, Gaussian elimination. Gauss-Seidel, ill–conditioning; Errors:
Sources, estimates, propagation, floating point arithmetic; Operators; Curve fitting;
Interpolation: Lagrange, Newton’s forward and backward; Euler and Runge-Kuta
methods; Collation polynomials; Newton-Raphson.

 HYE 232: Physics II

 Physical II: 5 credits (75 hours); L, T, P, SPW

 HYE 233: Surveying and Leveling

 Surveying and Leveling: 4 credits (60 hours); L, T, P, SPW

Objective:
To enable students to understand theory and practice of land surveying and leveling.

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To develop skills to use modern survey instruments for above objective.
Contents:
1. Introduction: Surveying instruments; Chains, Tapes, Steel Bands, their Types
and Uses
2. Chain Surveying: Ranging and chaining of survey Lines. Fieldwork and
plotting of chain survey.
3. Compass Surveying: Prismatic Compass and Surveyor Compass, Uses,
Bearing, Local Attraction, Fieldwork and Plotting
4. Plane Table Surveying: Parts and Accessories, Methods of Surveying, Two
Point and Three Point Problems
5. Leveling: General Principle, Types of Levels and their temporary and
Permanent Adjustments, Methods of Leveling, Reduction of Level, Precise
Leveling and Trignometric Leveling
6. Theodolite: Types and uses of Theodolites, Temporary and Permanent
Adjustments, Measurement of Horizontal and Vertical angles
7. Tachometrical Surveying: Methods of Tachometric Surveying. Fieldwork
and computations.
8. Traversing: Traversing with Prismatic Compass, Theodolite and Plane Table,
Computations and Adjustments of Traverse, Transformation of Co-
ordinates
9. Calculation of Areas And Volumes: Earth work calculation, D.M.D method,
Simpson rule and Trapezoidal rule
Practicals:
1. Practice on measurement of distances and introduction to measuring
instruments
2. Chain Surveying and plotting
3. Compass Traversing
4. Plane Table by methods of radiations and intersections
5. Two Points Problem

 HYE 234: Open Channel Hydraulics

 Open Channel Hydraulics : 4 credits (60 hours); L, T, P, SPW

Objective:
To study the basic concepts of fluid flow, principles of energy and momentum, and
characteristics of different hydraulic structures used in open channel.
Contents:
- Basic Concepts of Fluid Flow: Types, state and regimes of flow, channel flow
types, channel geometry, measurement of velocity in channel, velocity
distribution in channel and its coefficients, pressure distribution in channel, effect
of slope on pre4ssure distribution.

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 - Energy and Momentum Principle: Basic equations, specific energy, specific
energy and alternate depths, criteria for a critical state of flow, computation of
critical flow, control of flow, application of flow control in rectangular channel,
momentum in open channel flow, specific momentum, and hydraulic jump.
- Uniform Flow: Establishment of uniform flow. The Chezy’s and Manning’s
equations, resistance coefficient estimation, normal depth and velocity, normal
and critical slopes, free board, best hydraulic section, determination of section
dimensions.
- Rapidly Varied Flow: Characteristics of varied flow, sharp crested weir, aeration
of the nappe crest shape and discharge over spillway, type and characteristics
of the hydraulic jump, jump as energy dissipater, flow through sudden transitions.

Practical:
- Determination of discharging in open channel through different methods.
- Development of stage-discharge curve (Y-Q Relationship)
- Development of hydraulic jump
- Flow through/over different hydraulic structures
- Determination of critical flow, critical depth, alternative depth
- Determination of Chezy and Manning n for a rectangular prismatic channel
Plotting flow profile of an open channel

 HYE 235: Irrigation Hydraulics

 Irrigation Hydraulics : 5 credits (75 hours); L, T, P, SPW

1. Introduction to irrigation
2. Soil water characteristics
3. Water source for irrigation
4. Evapotranspiration
5. Irrigation system components
6. Irrigation calculations; Hydraulic calculations
7. Evaluating irrigation efficiency for a specific irrigation system
8. Irrigation uniformity
9. Irrigation scheduling tools

 HYE 236: Electrical Engineering

 Electrical Engineering: 4 credits (60 hours); L, T, P, SPW

Introduction to Single-Phase Circuits, Power Calculations, Magnetic Circuits, Mutually

Coupled Circuits, Transformers, Equivalent Circuit and Performance, Analysis of Three-
Phase Circuits, Direct-Current Machines: Construction, Equivalent Circuit, Torque-
Speed Characteristics, Applications; Induction Machines: Construction Equivalent
Circuit, Torque-speed Characteristics, Speed Control, Starting, Applications

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Synchronous Machines: Construction, Equivalent Circuit, Generator & Motor Operation
Power Angle Characteristics, Hunting, Pull-Out, Stepper Motors and controls, Principles
of Industrial Power Distribution.

 HYE 237: Economy and Business management

 Economy and Business management of enterprises: 3 credits (45 hours); L, T, P,

SPW

1. The main administrative institutions, trade unions and professional

2. Operation of the local communities and development agencies
3. The activities of an enterprise in the economic and social context
4. Elements of Business Law and Social Law
5. Methods of organization
6. Needs analysis and determination of a strategy
7. Creativity Techniques
8. Economic Situation and growth
9. Functional organization of the company
10. Accounting of the company
11. Accounting conventions
12. The cash operations
13. Human Resources Management
14. Management of supply, of appropriations of third parties
15. Corporate communication
16. Management of administrative steps
17. Elements of business taxation
18. Financial analysis and investment
19. Budget management

 HYE 241: Economics and Management

 Economy and Management: 4 credits (60 hours); L, T, P, SPW

1. Forecasting, planning, control, organization, coordination, motivation and

communication
2. Leadership, problem solving technics, human relation
3. productivity, work flow, cost optimization, flow graphs
4. work study, work measurement technics, incentives, wages, quality
control, site meetings and organizational structure
5. Use of planning tools (PERT, GANTT) with application

Page 443 of 461

 HYE 242 : Statistics and Probability

 Statistics and Probability: 5 credits (75 hours); L, T, P, SPW

Objective: Students will learn relevant statistical tools and techniques to collect,
analyse and present data
Students gain knowledge on how to design, exploratory and secondary research,
data collection, measuring attitudes, questionnaire design, sampling techniques and
data analysis
1. Statistical series of two variables and actual values
 Mathematical definition and presentation;
 Covariance;
 Graphical representation;
2. Time series
 Definitions and Models;
 Components;
 Analysis and Forecasting.
3. Basic elements of the theory of probabilities
4. Sampling and testing of hypotheses
5. Mastery statistical processes (MSP or SPC)

 HYE 243: Hydraulics for environmental engineering

 Hydraulics for environmental engineering : 4 credits (60 hours); L, T, P, SPW

1. Hydrostatics, Pascal’s principle, pressure and applications

2. Basic concepts of Energy and Head in Flow
3. Pipelines in Series and parallel,
4. Introduction to Pumping Systems
5. Water Hammer and Cavitations
6. Introduction to Open Channel Flow: qualitative difference from pressure
flow. Concept of normal flow
7. Control Points and Hydraulic Profiles
8. Hydraulics and Treatment Plant Design

 HYE 244: Basics of Pumps and Hydraulics

 Basics of Pumps and Hydraulics : 4 credits (60 hours); L, T, P, SPW

1. Force, Pressure, and Head

2. Velocity and Flow Rate
3. Energy Losses
4. Open Channel Flow Measurement
5. Pressure Flow in Force Mains

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 6. Force Main Flow Measurement
7. Pump Types and Applications
8. Pump basics: purpose of pumps in wastewater treatment, Flow, Head,
housepower and efficiency, Relationships and Calculation,
Head/Capacity curve;
9. Centrifugal Pumps: Basic Components, types and applications, pump
curve characteristics;
10. Positive displacement pumps: general description, types and applications,
pump curve characteristics;

 HYE 245: Hydraulics structures

 Hydraulics structures : 4 credits (60 hours); L, T, P, SPW

1. Design of hydraulic structures: dams and levees, water distribution

networks, water collection networks, storm water management,;
2. Watershed sediment budget
3. Sediment transport
4. Erosion control and protection structures
5. Flood control measures and structures
6. Storm water drainage design

 HYE 246: Professional internship

 Professional internship: 6 credits (90 hours); P, SPW

1. Arrival and Business Integration

2. Working in a company
3. Holding of the Intern journal
4. Choice of the theme of work in collaboration with the professional picture
framer and the academic framer
5. Elaboration of method of research
6. Resources to be exploites
7. Organization of work
8. Drafting of the report
9. Presentation of the report before a jury

 HYE 247 : Computer and Multimedia

 Computer and Multimedia: 3 credits (45 hours); L, T, P, SPW

Objective: Students preparation in computer programming and its applications in

engineering.

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Contents:
1. Introduction: Computer components, operating system, software &
applications
2. Programming: Introduction, programming languages, flowchart,
programming structure, introduction to C++, application of C++ to solve
engineering problems, modeling and simulation.
Practicals:
1. Demonstration of computer components and Windows installation.
2. Exercise on the use of word processing, spreadsheet and engineering
graphics
3. Programming of engineering problems with C++.

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Field : WATER ENGINEERING AND
MANAGEMENT
Specialty :
INTEGRATED WATER RESOURCE
MANAGEMENT

Page 447 of 461

 Field: WATER ENGINEERING AND MANAGEMENT

Specialty: Integrated Water Resource Management (IWM)

1. The objective of the training

Training of students in integrated water resource management will enable:

- A value for the necessity for water,
- The demand for sustainability of water,
- A need to participate in this resource management

2. Expected skills
 Generic skills

- Master the basic computer tools;

- To develop a professional attitude in the respect of the deontology and the
ethics;
- Work as a team in a training environment and in a professional practice
environment;
- Understand how organizations work;
- Work in a multicultural environment;
- Create and manage a business;
- Use data collection and processing techniques;
- Implement research and job security actions;
- Develop a learning autonomy in order to continuously pursue personal and
professional development throughout his career.
- Geography, geology, water engineering, national planning.

 Specific Skills

- Water engineering
- Agro-industries
- Dam construction
- Water quality
- Hydro-power

3. Career opportunities

- Agriculture, Water and population management Ministries,

- Water management boards
- Hydro-electricity systems,
- Agro-industries

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4. Organization of teachings

 FIRST SEMESTER
Specialty: Integrated water resource
Field: Water engineering and management
Management
Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
IWM111 Mathematics 40 20 10 5 75 5
IWM112 Physics 30 15 10 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
Introduction to Water Resources
IWM113 30 15 10 5 60 4
Management
IWM114 Environmental Hydrology 30 15 10 5 60 4
IWM115 Groundwater Hydrology 40 20 10 5 75 5
Catchment Processes and Watershed
IWM116 40 20 10 5 75 5
Management
Transversal Courses 10% (1 UC) 3 credits 45 hours
IWM117 Bilingual Training 30 10 0 5 45 3
Total 240 115 60 35 450 30

 SECOND SEMESTER
Specialty: Integrated water resource
Field: Water engineering and management
Management
Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
Principles of Integrated Water
IWM121 40 15 15 5 75 5
Management
IWM122 Economics of Water/ 30 15 10 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
Geochemistry of Natural Water, Pollution
IWM123 40 20 10 5 75 5
and Water Quality Monitoring
IWM124 Sustainable Water Development 30 15 10 5 60 4
Geo-Information Systems in Water
IWM125 40 20 10 5 75 5
Resources Management
IWM126 Integrated Catchment modeling 30 15 10 5 60 4
Transversal Courses 10% (1 UC) 3 credits 45 hours
Computer and multimedia/Computer
IWM127 applications in Hydrology and 30 10 0 5 45 3
Hydrogeology
Total 240 110 65 35 450 30

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  THIRD SEMESTER
Specialty: Integrated water resource
Field: Water engineering and management
Management
Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
IWM231 Environmental Chemistry 40 15 15 5 75 5
IWM232 Environmental Impact Assessment 35 10 10 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
IWM233 Wetlands Management 30 15 10 5 60 4
IWM234 Water and Irrigation 30 15 10 5 60 4
IWM235 Water sensitive urban design 40 20 10 5 75 5
IWM236 Water and Wastewater Treatment 40 20 10 5 75 5
Transversal Courses 10% (1 UC) 3 credits 45 hours
Economy and Management of
IWM 237 businesses / Civic education and 30 10 0 5 45 3
Ethics/
Total 245 105 65 35 450 30

 FOURTH SEMESTER
Specialty: Integrated water resource
Field: Water engineering and management
Management
Course Number of hours Number
Course titles
Code L T P SPW Total Of Credits
Fundamental Courses 30% (2 UC) 9 credits 135 hours
Application of Geophysics in
IWM241 40 15 15 5 75 5
Groundwater exploration
IWM242 Water resources of Cameroun 30 15 10 5 60 4
Professional courses 60% (4 UC) 18 credits 270 hours
IWM243 Water systems restoration 40 20 10 5 75 5
IWM244 Flood and Flood management 35 10 10 5 60 4
Water Resources Planning and
IWM245 30 5 5 5 45 3
Evaluation,
IWM246 Professional Internship 0 0 60 30 90 6
Transversal Courses 10% (1 UC) 3 credits 45 hours
IWM247 Water Law, Policy and Legislation 30 10 0 5 45 3
Total 205 75 110 60 450 30

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5. Courses content

 IWM 111: Mathematics

 Mathematics : 4 credits (60 hours); L, T, SPW

Objectives
At the end of this course, student will be able to apply mathematics understanding to
agricultural production and business decisions.

1. Basic arithmetic
 Decimals
 Fraction
 Percentage
 Negative numbers
2. Use of measures on the farm
 Linearmeasures
 Square measure (area)
 Cubic measure (volume)
 Square roots
3. Weights and their use
4. Trigonometric calculations
5. Measurement conversions
6. SI-units. Significant figures

 IWM 112 : Physics

 Physics : 4 credits (60 hours); L, T, P, SPW

SI-units. Waves: intensity, superposition, interference, standing waves, resonance,

beats, Doppler. Geometrical optics: Reflection, refraction, mirrors, thin lenses,
instruments. Physical optics: Young- interference, coherence, diffraction, polarisation.
Hydrostatics and dynamics: density, pressure, Archimedes’ principle, continuity,
Bernoulli. Heat: temperature, specific heat, expansion, heat transfer. Vectors.
Kinematics of a point: Relative, projectile, and circular motion. Dynamics: Newton’s
laws, friction. Work: point masses, gasses (ideal gas law), gravitation, spring, power.
Kinetic energy: Conservative forces, gravitation, spring. Conservation of energy.
Conservation of momentum. Impulse and collisions. System of particles: Centre of
mass, Newton’s laws. Rotation: torque, conservation of angular momentum,
equilibrium, centre of gravity

Page 451 of 461

 IWM 113: Introduction to Water Resources

 Introduction to Water Resources management: 4 credits (60 hours); L, T, P, SPW

Distribution of water on planet Earth, Hydrologic cycle, Renewable water resources,

Time and space variability, Initial data and methodological approaches Continents,
Natural-economic regions and countries, River basins, Inflow to the world Oceans.
River runoff and underground water. Use of water resources, Principal water users and
tendencies of their development, Assessing and forecasting global water use. Water
availability and water resources deficit, Historical perspective of water and
development, Anthropogenic changes in global climate and water resources. Ways of
eliminating fresh water deficit in the world.

 IWM 114: Environmental Hydrology

 Environmental Hydrology : 4 credits (60 hours); L, T, P, SPW

Hydrologic processes, Methods for quantifying hydrologic parameters and processes.
Soil water hydrology, Precipitation, Evapotranspiration, Infiltration Groundwater flow,
Surface runoff, Soil erosion, Flow in channels, Forest and wetland hydrology, Remote
sensing applications in hydrology, Modeling hydrologic systems, Environmental
impacts related to Hydrological systems. Environmental impacts on water resources.

 IWM 115: Groundwater Hydrology

 Groundwater Hydrology : 4 credits (60 hours); L, T, P, SPW

Subsurface environment, Role of Groundwater in the hydrologic cycle, Water bearing

properties of rocks and soils, Aquifer types: Principles of groundwater movement,
Recharge, Groundwater development ,Groundwater withdrawal, Well hydraulics and
Determination of aquifer parameters. Groundwater quality, Groundwater in coastal
zones, Saline water intrusion, Hydrogeological mapping, Groundwater development
in Cameroun.

 IWM 116: Catchment Processes and Watershed Management

 Catchment Processes and Watershed Management : 4 credits (60 hours); L, T, P,

SPW

Introduction to watersheds, watershed functions, classifying, and evaluating

watersheds, Ecology, geology, soils and geomorphology of water sheds, Basic
Elements of watershed management, Soil and Vegetation management. Soil
erosion/sediment control, Native species and reforestation, Data collection, Wetland
monitoring, Meteorological monitoring, Hydrological monitoring, Damage assessment,
Range management

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 IWM 117: Bilingual training

 English : 1.5 credits (22 hours 30mn)); L, T, SPW

1. Vocabulary
 Technical and usual vocabulary of the specialty
2. Grammar
3. Bilingual expression
 Understanding in interaction in Technical Discussions
 Continuous oral communication: Show, explain, develop, summarize,
account, comment;
 Interactions oral communication
4. Autonomous reading of "writings" of all levels
 Lead by a quick reading to understand the general sense;
 Browse a text long enough to locate desired information;
 Gather information from different parts of the document or of the
different documents in order to accomplish a specific task.
5. Write clear, detailed texts
 Essay writing;
 Application for employment;
 C.V;
 Letter of motivation;
 Letter/memo writing and minutes of a meeting
 French : 1.5 credits (22 hours 30mn)); L, T, SPW
1. Vocabulaire
 Vocabulaire du matériel de technologie agro-alimentaire
 Vocabulaire des produits agro-alimentaires
 Vocabulaire des activités agro-alimentaires
 Vocabulaire des actants
 Vocabulaire des affaires
2. Grammaire
 Du verbe : Conjugaison aux temps communément utilisés – présent,
passé composé, imparfait, futur, conditionnel, plus-que-parfait,
l’impératif, l’infinitif, la voix passive ;
 De l’adjectif : qualificatif, possessif, démonstratif, interrogatif,
numéraux, indéfinis ;
 Du nom et son article: masculin/féminin ; singulier/pluriel ;
dénombrable et non-dénombrable ;
 Du pronom : personnel, possessif, interrogatif, démonstratif, relatif,
indéfini ;
 De l’adverbe et de la locution adverbiale : pour dire comment, où,
quand et pourquoi ;
 Des fonctions grammaticales.

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 3. Expression et communication
 Compréhension et interaction au cours d’une discussion technique ;
 Communication orale courante ;
 Communication orale interactive ;
 De la phrase : simple, complexe, composée ; interrogative,
déclarative, exclamative et impérative.
 Lecture rapide et compréhension de texte ;
 Synthèse de texte
 De la communication : rédaction de texte, d’instructions, de rapport,
d’une correspondance, d’une lettre recommandation ou de
motivation, d’une demande d’emploi, d’une demande d’explication,
d’une réponse à une demande d’explication, d’un CV ;
 Gestion d’une table ronde/discussion : la prise de notes, la prise de
parole
 Expressions figées

 IWM 121: Principles of Integrated Water Management

 Principles of Integrated Water Management: 5 credits (75 hours); L, T, P, SPW

1. Presentation of the Principles

2. Stages of development
3. Current status
4. Applicability in Cameroon
5. Historical framework

 IWM 122: Economics of Water

 Economics of Water: 4 credits (60 hours); L, T, P, SPW

Worlds water supply and demand, Surpluses and deficits, Potential functions of water,
Value of water, extractive values and in situ values, Valuation methods, Contingent
Valuation Method(CVM), Hedonic Price Model (HPM), Travel Cost Method (TCM) ,
Production costs, Conservation and Protection, Conservation by pricing, Risk costs and
value of reduction of contamination. Down stream impacts from up stream decisions.

 IWM 123: Geochemistry of Natural Water, Pollution and Water Quality

Monitoring

 Geochemistry of Natural Water, Pollution and Water Quality Monitoring : 5

credits (75 hours); L, T, P, SPW

Geochemical cycle, Composition of rainwater, Surface water and groundwater,

Equilibrium thermo dynamics, Activity-concentration relationships, Carbonate systems

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and pH control , Silicate-water reactions , Weathering and water chemistry, Clay
minerals and cation exchange, Adsorption, Organic compounds in natural waters,
Radox conditions in natural waters, Quality of water, Water quality standards, Causes
and concepts of pollution of water, Groundwater and Base Flow contamination, Mass
transport, Transformation, retardation and attenuation of solutes, Inorganic chemicals
and organic compounds in water, Urban and highway diffuse pollution, Industrial
water pollution, Agricultural diffuse pollution, Water quality and health, Water quality
monitoring as an information system: Sample collection, laboratory analysis, data
handling, data analysis, reporting, and information utilization.

 IWM 124: Sustainable Water Development

 Sustainable Water Development: 4 credits (60 hours); L, T, P, SPW

1. Effective planning,
2. Efficient use/ Water quality
3. Maintaining a reserve base,
4. Physical sustainability
5. Economic sustainability;
6. National and international sustainability

 IWM 125: Geo-Information Systems in Water Resources Management

 Geo-Information Systems in Water Resources Management : 5 credits (75 hours);

L, T, P, SPW

Introduction to remote sensing, Principles of remote sensing, Remote sensing systems,

Digital image processing, Concepts of GIS, Spatial data: sources, acquisition and
entry, Database, Vector and raster data, Data analysis, GIS output, Integration of
remote sensing and GIS, Application of remote sensing and GIS in water resources
modeling and management

 IWM 126 : Integrated Catchment Modeling

 Integrated Catchment modeling : 4 credits (60 hours); L, T, P, SPW

Catchment modeling techniques, Traditional and advanced approaches, Real-time

flow forecasting, Mathematical modeling of integrated catchment responses in water
flow, sediment and contaminant transport, Mathematical modeling for predicting
impacts of future climate and land use changes. Parameterizing, Running and
Validation of specific models, Limitations of catchment models.

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 IWM 127: Computer and multimedia / Applications in Hydrology and
Hydrogeology

 Computer and Multimedia: 1 credits (15 hours); L, T, P, SPW

Objective: Students preparation in computer programming and its applications in
engineering.
Contents:
3. Introduction: Computer components, operating system, software &
applications
4. Programming: Introduction, programming languages, flowchart,
programming structure, introduction to C++, application of C++ to solve
engineering problems, modeling and simulation.
Practicals:
4. Demonstration of computer components and Windows installation.
5. Exercise on the use of word processing, spreadsheet and engineering
graphics
6. Programming of engineering problems with C++.

 Computer Applications in Hydrology and Hydrogeology : 2 credits (30 hours); L,

T, P, SPW

Two available computer packages one on hydrology and the other on

hydrogeology will be will be selected based on students background and will be
conducted as combined theory and laboratory practical assignment

 IWM 231: Environmental Chemistry

 Environmental Chemistry: 5 credits (75 hours); L, T, P, SPW

1. Air quality and air pollution

2. The ozone layer and CFCs (chlorofluorocarbons)
3. The chemistry of global warming
4. Energy and chemistry- focus on fossil fuels
5. Water quality and pollution
6. Acid rain
7. Nuclear fission and nuclear power plants
8. Alternate energy sources - solar, hydroelectric, wind, geothermal
9. Plastics and polymers
10. Agricultural chemistry
11. Nutrition and healthy living
12. Home environmental hazards
13. Land Pollution and Recycling
14. Toxic Heavy Metals, Wastes, Soils, and Sediments

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 IWM 232: Environmental Impact Assessment

 Environmental Impact Assessment : 4 credits (60 hours); L, T, P, SPW

Objectives:
To understand principles, processes and techniques for assessment, mitigation and
monitoring of projects.
Theory: Overview of environmental impact assessment, principles and purposes of IEE,
EIA, SEA and its significance to the society; environmental impact indicators, baseline
study; physical, biological and socioeconomic environment; main stages in EIA
process, law, policy and institutional arrangements for EIA systems, selection of
scientific and socio-economic factors in environmental impact assessment;
identification of quantitative and qualitative environmental evaluation criteria;
approaches for identifying, measuring, predicting, and mitigating environmental
impacts Environmental management plan; environmental standards and EIA
processes; public hearing steps and procedures; EIA methodologies for decision-
making; guidelines for EIA, environmental evaluation of policies, EIA regulations of
Cameroun

Practical: Review and critically analyze an environmental impact statement

document; case studies of water management projects; post construction evaluation
and mitigation measures; participation in public hearing meetings

 IWM 233: Wetlands Management

 Wetlands Management: 4 credits (60 hours); L, T, P, SPW

Definitions and classification of wetlands, Wetlands of the World. Wetland Environment,

Wetland Hydrology. Wetland Ecosystems, Tidal Salt marshes, Tidal fresh water marshes,
Mangrove swamps, Fresh water marshes, Peat lands, Riparian Ecosystems, Wetland
Management, Wetland laws and protection.

 IWM 234: Water and Irrigation

 Water and Irrigation : 5 credits (75 hours); L, T, P, SPW

Soil-plant-water relations, Water requirement of crops, Cropping pattern, Irrigation of

lowland rice and upland crops, Irrigation management: methods, conveyance,
measurement and control, efficiency and sustainability, Droughts and alleviation
strategies, Crop drainage: requirements, drainage coefficient, design considerations,
Fertilizers and their management, Irrigation water quality requirements, Chemical
pollution, Rainwater harvesting.

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 IWM 235: Water sensitive urban design (WSUD)

 Water sensitive urban design: 5 credits (75 hours); L, T, P, SPW

1. Urban water Measures for Different Types and Scale of Development

2. WSUD Strategy for Development
3. Urban water Demand Reduction
4. Rainwater Tanks
5. Rain Gardens, Green Roofs and Infiltration Systems
6. Urban Water Harvesting and Reuse
7. Gross Pollutant Traps
8. Sedimentation Basins
9. Constructed Wetlands
10. Wastewater Management

 IWM 236: Water and Wastewater Treatment

 Water and Wastewater Treatment : 4 credits (60 hours); L, T, P, SPW

Physical, chemical and microbiological quality of water, Water quality management

strategies. Fundamentals of chemical reactions. Chemical oxidation and reduction,
Coagulation, Mixing, and Flocculation, Gravity Separation, Granular filtration,
Membrane Filtration, Disinfection, Reverse osmosis. Ion exchange .Introduction to
wastewater, Wastewater constituents, Wastewater characteristics, Wastewater
treatment processes, Wastewater removal plants, Nutrient removal from waste water
.Sludge handling and disposal, Industrial wastewater source control, Urban storm water
Management.

 IWM 237: Economy and Management of businesses /Civic Education and Ethics

 Economy and Management of businesses: 2 credits (30 hours); L, T, SPW

1. The main administrative institutions, trade unions and professional

2. Operation of the local communities and development agencies
3. The activities of an enterprise in the economic and social context
4. Elements of Business Law and Social Law
5. Methods of organization
6. Needs analysis and determination of a strategy
7. Creativity Techniques
8. Economic Situation and growth
9. Functional organization of the company
10. Accounting of the company

Page 458 of 461

 11. Accounting conventions
12. The cash operations
13. Human Resources Management
14. Management of supply, of appropriations of third parties
15. Corporate communication
16. Management of administrative steps
17. Elements of business taxation
18. Financial analysis and investment
19. Budget management

 Civic Education and Ethics: 1 credit (15 hours); L, T, SPW

The Concepts
 The citizen;
 The Nation;
 The State;
 Public Property unto collective property;
 The freedoms;
 The public service;
 Problem of ethics;
 Ethics, Law and reason;
 Management and ethics of responsibility;
 Ethics and management.
 Ethics
 Civics
 Deontology
 Moral consciousness
 The universal declaration of Human Rights
 Good governance in public services
 Explain the importance of civics to the life of the nation
 Functions of the state and its citizens
 Deontology, Professional ethics and professionalism
 Relationship between morality, law and ethics
 Codes of ethics

 IWM 241: Application of Geophysics in Groundwater exploration

 Application of Geophysics in Groundwater exploration: 5 credits (75 hours); L, T,

P, SPW

Subsurface geophysical parameters, Surface geophysical methods in groundwater

exploration, principles and applications of Resistivity, Seismic, electromagnetic and
gravity methods, Geophysical well logging techniques.

Page 459 of 461

 IWM 242: Water resources of Cameroun

 Water resources of Cameroun : credits (60 hours); L, T, P, SPW

Cameroun and Global climatic Zones, Hydrometeorology of Cameroun, Climatic

zones, Precipitation, Evaporation and Evapo-transpiration. Surface runoff and
infiltration, Surface water resources of Cameroun, Major rivers and river basins,
Groundwater resources of Cameroun, Main Hydrogeological units. Water quality and
environmental impacts on water resources of Cameroun.

 IWM 243: Water systems restoration

 Water systems restoration: 4 credits (60 hours); L, T, P, SPW

1. The role of river systems

2. The role of river restoration
3. Framework for strategic water systems restoration
4. Process and procedures for river restoration
5. Costs, benefits and funding of river restoration
6. River health assessment
7. Prioritising restoration measures and project
8. Urban water management and restoration of urban rivers
9. Common measures for river restoration

 IWM 244: Floods and Flood management

 Floods and Flood management : 4 credits (60 hours); L, T, P, SPW

Floods as natural hazards, Causes, dynamics and consequences of river and coastal
floods, Study of floods and their effects on landforms, Sediments, human works, and
populations, Impacts and interpretations of flood hazard, Spatial characteristics and
form of river floods and coastal floods, Common alluvial systems leading to flood
plains. Flood estimation, Flood forecasting and warning. Policies and prospects.

 IWM 245: Water Resources Planning and Evaluation

 Water Resources Planning and Evaluation : 4 credits (60 hours) L, T, P, SPW;

Planning fundamentals and processes, Water resources systems, Sustainable

development, Water sharing, sectoral demands and resource allocation,
Management of water demand and use, Water conservation and augmentation,
Multi-criteria analysis, plan under risk and uncertainty.

Page 460 of 461

 IWM 246: Professional Internship

 Professional Internship: 6 credits (90 hours); P, SPW

1. Arrival and Integration

2. Working in a company
3. Choice of the theme of work in collaboration with the professional picture
framer and the academic framer
4. Elaboration of method of research
5. Resources to be exploited
6. Organization of work
7. Drafting of the report
8. Presentation of the report before a jury

 IWM 247: Water Law, Policy and Legislation

 Water Law, Policy and Legislation : 3 credits (45 hours); L, T, P, SPW

Institutional aspects and people’s participation. Water use and water market, Water
and ethics, Water and poverty, Water and gender issues, Water conflicts and
corporation, Water policies and procedures, Legal and Institutional requirements for
water resource management, Water allocation laws, Environmental issues of water
quality and quantity.

The Minister of Higher Education

Pr Jacques FAME NDONGO

Page 461 of 461

 TECHNICAL COMMITEE

President : Pr Jacques FAME NDONGO, Minister of Higher Education

Pr NYONGBET GABSA Wilfried, General Secretary of Ministry of

Supervisor :
Higher Education

Pr Richard Laurent OMGBA, Head of Department of Higher

General Coordinator :
Education Development (DDES)

Mme NDJEBAKAL née ESSAMA ETOUNDI Marthe Florentine,

Technical
: Head of unit for the Diversification of Training and Higher Education
Coordinateur
Programmes (CDOFPE)

Dr NKOUE NDONDO Gustave Raoul, CEA1/ CDOFPE

Mme BOUBA Odette, CEA2/ CDOFPE,
Mme NDJOUM Adeline, cadre/CDOFPE
Mme TSOUNGUI Françoise, cadre/CDOFPE
Members :
Mme NJAPNDOUNKE NJOYA Hortense, cadre/CDOFPE
Mme MBALLA MBATSOGO C, Cadre/CDOFPE
M. NGASSAM Blaise, cadre/CDOFPE
M. NAMA Benoît, cadre/CDOFPE

FONGOD Augustina, FONKENG EPAH, NGWANYAM Nicholas, DASCHACO

John TAMBUTOH, NKAKA Christopher, AKOSO Wilfred NEBASSI , DJOKAM
Dorothée, BETANGA Thaddus, EBANGA TANYI Maureen, ETOMES Sophie,
NANYONGO MULEMA, Patience BAME, NWAGA Dieudonné, BELONG
Philippe, NYOUM Benjamin, SILLA Jean Claude, NDUNG SHEHU AKWO,
MBESSA Michel, NDOP Joseph, SAMBA Emelda NGUFOR, ONDOUA
NGOUNDE, NDZANA Benoit, SUH AMBE Joseph, AFANA NGA Vincent,
NASHIPU, KUGHONG Walters, NGEH MOHAMMED Lotan , AKIY Georges
ALANG, KWALLO Martin, Romaric NGUEUTEU, MIH Thomas, AJAMAH
Proof Reading
: Ferdinand, AFANE Charles, Andrew AKO AKO, EYONG Gloria ENEKE
team TAKEM, LUNGA Paul KEILAH,NDI Julius NSAMI,NWANA SAMA Bernard,
MELLOH EBAKU Pius, FEDWO Nicodème, VOUFO Joseph, EDOA EYENGA
Philomène, KUATE KAYO Joël, NKODO Armelle Carine Michelle, Theodore
ABAH, FOE Claude Kelly, NGONG Innocent, ETOUNDI NDEMEZO’O
François Yannick, OLEMBE Roland, NJANPA KOUMKAN Christian, SEPPI
SAMOU Nathalie, BEYEME Christian, ABOUI Claire, FONKA Marie,
ENGUENE Lazare, NKONDONGO Samuel, ZEH NANGA Nathalie, TUEGNO
Marcel, NYANG EBODE Lydie, ONGOMO Pierre Claver, ONGUENE Antoine
Guy, SAIDOU Hamann.

Digital Conception : DigiSOFT