Overall Rating Bronze - expired
Overall Score 36.18
Liaison Julia Knight
Submission Date July 18, 2012
Executive Letter Download

STARS v1.1

Harrisburg Area Community College
ER-6: Sustainability-Focused Courses

Status Score Responsible Party
Complete 1.63 / 10.00 Kelly Matthews
Professor of Chemistry
Physical Sciences
"---" indicates that no data was submitted for this field

The number of sustainability-focused courses offered :
31

The total number of courses offered :
1,900

Number of years covered by the data:
One

A list of sustainability-focused courses offered:
1. BIOL 103 Environmental Science (Core C) 2. BIOL 130 Field Biology 3. ECON201 Principles I Macro Economics (Core B) 4. ELOC171 Electrical Service 5. ENSP100 Environmental Seminar 6. ENSP200 Quantitative Field Methods 7. ENSP205 Environmental Laboratory Methods 8. ENSP210 Site Assessment and Planning 9. ENSP215 Hazardous Substances and Safety 10. ENSP220 Environmental Laws, Regulations and Compliance 11. ENSP225 Aquatic Resource Management 12. ENSP230 Pollution Prevention and Waste Management 13. ENSP235 Environmental Systems and Sustainability 14. ENSP260 Environmental Internship 15. ENVS201 Introduction to Environmental Science (Core C) 16. GEOG201 World Geography (CoreB, D) 17. GEOL201 Introduction to Environmental Geology 18. GREN218 Sustainable Materials Management 19. GREN 221 Project Management and Design 20. GREN 228 Environmental Marketing 21. GREN265 Green Procurement 22. GREN275 Environmental Economics 23. HLTH101 Healthful Living 24. HRIM133 Culinary Arts I 25. HRIM143 Culinary Arts II 26. HRIM153 Culinary Arts III 27. HRIM209 International Culinary Tour: Italy 28. HRIM210 International Culinary Tour: Spain 29. HRIM211 International Culinary Tour:France 30. HRIM279 Hospitality and Tourism in London/Paris 31. SOCI282J Global Climate Change

The website URL where the publicly available sustainability course inventory that includes a list of sustainability-focused courses is available:
A copy of the sustainability course inventory:
Data source(s) and notes about the submission:
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