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ABC

Oyster Aquaculture Training

Tending to algae
Tending to algae Lizzy Profita (OAT '16) stirring algae flasks. Microalgae is food for oysters. Photo by Lauren Gregg
Harvesting eyed larvae
Harvesting eyed larvae Imani Black (OAT '16) rinsing sieves of larvae in the hatchery. Photo by Karen Sisler
Transporting oysters and gear
Transporting oysters and gear Haley Ladeau (OAT '16) driving the gator 'Daisy' around campus to pick up some supplies. This is ABC's preferred method of transporting oysters and grow-out gear around VIMS and the York River field site at Gloucester Point. Photo courtesy of ABC
Farm externship
Farm externship Ryan Bethea (OAT '14) participating in a farm externship near Beaufort, NC. After his summer with ABC, he went on to start his own oyster company and farm nearby. Photo courtesy of ABC
Oyster bags ready for the field
Oyster bags ready for the field Brittany Wolfe and Cailan Murray (both OAT '14) preparing to help band a sizable collection of oyster bags onto racks out in the field. Photo courtesy of ABC.
OAT 2013 Group
OAT 2013 Group Cyrene Grover, Marisa Franks, Jim LaChance, and Janet Hanson (all OAT '13) pose in the ABC nursery. Photo courtesy of ABC
Broodstock work
Broodstock work Tyler Huband (OAT '11), Lauren Gregg (OAT '11), and Blaine Schoolfield (OAT '10) working on some Lynnhaven broodstock in the midsummer heat. Lauren and Blaine both accepted full-time positions with ABC after the OAT program. Photo by Loren Reller
Moving an oyster cage
Moving an oyster cage Jenna Harris and Paul France (both OAT '18) move a cage filled with young oyster seed at the Rappahannock field site. Photo by Lauren Gregg
Oyster Aquaculture Interns
Oyster Aquaculture Interns The 2014 OAT interns (L to R) Kemarin Kim, Cailan Murray, Brittany Wolfe, Hunter Tipton, and Ryan Bethea during a reception held in their honor on the VIMS campus. Photo by Erin Fryer
Learning the ropes
Learning the ropes OAT intern Kemarin Kim will take the experience he gained in the VIMS oyster hatchery and apply that in his new position at Cherrystone Aquafarms. Photo by Erin Fryer
Hatchery
Hatchery OAT intern Brittany Wolfe hard at work in the VIMS oyster hatchery. Photo by Erin Fryer
OATs and ABC
OATs and ABC (L to R) VIMS Hatchery Specialist Amanda Chesler, OAT interns Kemarin Kim, Cailan Murray, Brittany Wolfe, Hunter Tipton, and Ryan Bethea, and Director of ABC Stan Allen. Photo by Erin Fryer
At the scope
At the scope OAT intern Ryan Bethea analyzes some samples in the VIMS oyster hatchery. Photo by Erin Fryer

What is the OAT program?

The Oyster Aquaculture Training (OAT) program is a 5-month paid internship hosted by the Virginia Institute of Marine Science (VIMS) in Gloucester Point, Virginia. The program runs annually from March through July.

Participants gain hands-on experience by working with experts from the Aquaculture Genetics & Breeding Technology Center (ABC), where they learn key skills in oyster aquaculture.

What can I expect to learn?

Learn hands-on aquaculture skills in:

Broodstock

  • Conditioning process
  • Broodstock tank maintenance

Spawning

  • Differentiate males, females & hermaphrodites
  • Rate gonad ripeness
  • Learn different spawning techniques

Larval husbandry

  • Measure water quality
  • Clean larval tanks
  • Count larvae
  • Assess larval health

Microalgae production

  • Grow and maintain different algae species
  • Learn physical and biochemical attributes of different algal species
  • Calculate feeding requirements for larvae, setters & adults

Nursery operations

  • Learn how an upweller works and how to maintain and upweller
  • Learn care of seed, grading, counting and stocking for field deployment

Farm Management

  • Learn about each farm site attributes
  • Work with multiple kinds of gear (adjustable long line, bottom cages, rack and bag, custom gear)
  • Learn how to stock and manage seed, juveniles and adults
  • Learn how to recognize and manage biofouling
  • Learn how to build gear

Laboratory

  • Learn how to fix and process samples for ploidy analysis
  • Learn how to dissect oysters and different disease diagnostic techniques

In addition to core training, participants engage in customized externships at research institutions, state agencies, or private companies — matched to support their individual career goals.

The program also features lectures and guest speakers covering a range of topics such as oyster biology, selective breeding, and aquaculture business management.

Who is this training for?

The OAT program welcomes anyone looking to enter the shellfish aquaculture field - no prior experience required.

 

Is housing provided?

Housing is not provided as part of this program as we do not have on-campus housing available.  We will, however, do our best to assist with finding housing in the local community.

Where do OATS end up?

Over the last 15 years, OAT alumni have leveraged their internship experiences into jobs at hatcheries, commercial shellfish farms, research institutions, and state agencies along the East Coast.

To date, OAT employers have included:

Virginia

  • Cherrystone Aqua-Farms
  • Mobjack Bay Lease Holdings
  • Oyster Seed Holdings
  • Rappahannock Oyster Company
  • Shores & Ruark Seafood
  • Virginia Institute of Marine Science
  • Virginia Marine Resources Commission
  • JC Walker Brothers
  • White Stone Oyster Company

Maryland

  • Morgan State University/PEARL
  • University of Maryland

North Carolina

  • Oysters Carolina
  • University of North Carolina, Wilmington

 Massachusetts

  • Aquaculture Research Corporation

Maine

  • BlueTrace
  • Mook Sea Farm
  • Running Tide

How do I apply?

Prospective OAT interns must complete an online application at www.wm.edu/offices/uhr/careers. Positions are typically posted in December/January and close in February/March.

Please be sure your application is accompanied by a cover letter that clearly states your interest in aquaculture training.

If you have further questions, please email Amanda Chesler-Poole at achesler@vims.edu