ES 81
Leadership in Energy and Environmental Design/Sustainability Codes


Course Description

An introductory course designed for students and employees seeking to learn more about green building and how it can benefit their company. Topics covered will include the triple bottom line of sustainability, current market trends in green building, the Building Energy Code (Title 24, section 6), Appliance Code (Title 20), and the Green Building Code (Title 24, section 11). Includes modules on simulation tools that can be used for code compliance, analysis of the potential impact for specific EE and DR measures, verification of energy savings efforts, and the process of greening existing energy portfolios.

Class Details

CRN Course Section Days Times Instructor Loc
35702 ES 81 50Z ······· TBA-TBA Ronald Wheelehan ONLINE

Class Materials: View textbook and/or other materials for this course available at the Bookstore.
Class Dates: This class runs from 2023-02-20 to 2023-03-31.
Footnote:
E S -081.-50Z: This is an online 6 week class beginning on February 15, 2021, that does not have scheduled meetings. Students can log in anytime to do the required weekly course work. Students must have access to a computer, the internet and an individual email address. We recommend a laptop or desktop computer to successfully complete the course; a tablet or phone may not be adequate for all assignments and tests. Most De Anza classes will use the Canvas course management system. Information about Canvas and Online Education Orientation can be found in Canvas on the Student Resources page: https://deanza.instructure.com/courses/3382. The Student Online Resources hub with extensive information and tips can be found at deanza.edu/online-ed/students/remotelearning .


Course Details

Units
2 Units
Hours
  • Weekly Lecture Hours: 2
  • Weekly Lab Hours: 0
Gen Ed
Non-GE Class
Program Status
Program Applicable
Credit
Credit - Degree Applicable
Grading Method
Letter Grading

Requisites

Advisory
EWRT D211. and READ D211., or ESL D272. and D273.
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