Online Courses are specifically designed for distance learning, taught by world-class instructors with years of experience in delivering online education. Online courses are easy for students from all time zones to participate in.
To learn more about enrollment, visit the Summer Sessions website or see the Summer Sessions FAQ. For a full schedule of Summer courses, visit the UC Berkeley Catalog of Classes. International students are encouraged to apply. The Summer Sessions has decided to waive the $400 International Student Services Fee this year.
The two ENERES classes listed below both count towards the Summer Sustainability Minor or Sustainability Certificate. For more information about Summer minors, including the $2,000 scholarship available towards completion of summer minors, please look at the page on the Summer Sessions website.
Energy and Society
Instructor: Daniel Kammen
This course offers methods, tools and perspectives to understand, critique, and influence the management of technical, economic, and policy choices for energy generation and use. This online course is taught by professor Dan Kammen, chair of the Energy and Resources Group and founding director of the Renewable and Appropriate Energy Laboratory. Technical, socioeconomic, political, and environmental impacts of energy are covered.
Water and Sanitation Justice
Instructor: Isha Ray
Explore water and sanitation justice and injustice at local, national, and transnational levels. Isha Ray is the co-director of the Berkeley Water Center, a faculty member of the Energy and Resources Group, and the inaugural Associate Dean of Equity and Inclusion at Rausser College. Ray’s course covers social processes including urbanization and infrastructure development, deprivation and exclusion, privatization of land and water, and claims for human rights.
Food, Culture, and the Environment AC
Instructor: Kristen Rasmussen
Why do we eat what we eat? Historical, ecological, socioeconomic, biological, political, and cultural environments shape the human diet. An American Cultures course, we will discuss cuisines from a variety of different countries and regions, with a specific focus on those in America, and examine how race and ethnicity affect diet, food access, and the human relationship with food.