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BU Online Distance Education programs

Boston University Online Courses

If you want to take one or a few courses without completing the entire degree or certificate program, you must first apply to the program. Once accepted, you can register for as many courses within your program as you wish. Be sure to check the Boston University Online Course Schedule to find out when courses are offered.

If you haven't done so already, you may want visit our Prospective Students page to read about What to Expect when you take an online course at Boston University.

Undergraduate Courses

You must be a current BU student, faculty, or staff member to register for these courses.

  • GMS BT 440 Genetics, Ethics, and the Law

    This online class explores the newest information and legal and bioethical implications in human genetics, using audio-visuals, actual cases, discussions and lecture. Topics include: new reproductive techniques, genetic diseases, prenatal testing and genetic testing, DNA fingerprinting, cloning, and DNA technology. Online only.   [ 4 cr.]

  • GMS BT 442 Issues in Assisted Reproduction

    This course addresses the legal, ethical and scientific aspects of Assisted Reproduction (also called ART-Assisted Reproductive Techniques). The science of treating infertility has expanded amazingly in the last 15 years, from the use of sperm donors to selling eggs on the internet. Assisted Reproductive techniques are constantly changing and have given rise to many legal cases and ethical questions, which this course will. This course closely examines these legal and ethical questions.   [ 4 cr.]

Graduate Courses

  • MET ML 631 Culture and Cuisine: France

    The association between France and fine cuisine seems so "natural." French society and history are intertwined with the culinary, and have been since the court society of the Old Regime. After the French Revolution, French cuisine became a truly modern affair in the public sphere. The invention of the restaurant, the practice of gastronomy, a literature of food, and strong links between French cuisine and national identity all came together in the 19th century. In the 19th and 20th centuries, French food, featuring both haute cuisine and regional culinary specialties, was widely considered the world's best. In the 20th century, the culinary allure of France continued to fascinate people all over the world. It is still said today, enviously, that the French really know how to appreciate good food and wine "la bonne chère" in their daily lives. This course looks at how the history of French culinary culture evolved in the particular way that it did. The course is organized largely chronologically, but not entirely, as some of the readings weave issues of different times periods thematically. In studying culture and cuisine, with France as a great example, we will explore the relationship between a place, a people, and their foodways. We launch our investigation with the question: how and why is this relationship distinctive in France? [ 4 cr.]

  • SED EM 590 Software for the Curriculum

    Evaluation and selection of software and web-based resources to support K-12 curriculum goals emphasized. Students gain experience supporting teaching and learning with software and develop strategies for evaluatiing educational resources across disciplines and grade levels. 4 cr, 2nd sem, online. [ 4 cr.]

  • SED EM 610 Internet and WWW for Educators

    Introduction to Internet/Web technologies and their potential use and misuse in classrooms, libraries, and other educational and training environments. Applications such as communication, news, research, and instructional resources considered. Evaluation of educational value, technical knowledge, legal, and ethical issues emphasized. 4cr, either sem, online [ 4 cr.]

  • SED EM 680 Distance Education Research and Design

    Through case studies, research on critical issues and variables influencing effectiveness, and distance course design, students gain perspective on many forms of distance education, especially online education. Students learn key design and delivery variables for distance, face-to-face, and blended instructional designs. 4 cr, either sem, online. [ 4 cr.]