CARA Classes, Fall 2021

How to Find and Enroll in CARA Classes:

For information on how to use Permission Codes, see here

Current Classes Offered:

OAKS 73B Oakes College Mentoring: Service Learning Practicum

Mentors introduce first-year students to campus resources, provide them with academic support, share academic successes and difficulties, and offer guidance on college adjustment. Enrollment is restricted to College members. Please apply to be a mentor or a mentee online on theOakes CollegeMentoring website. May be repeated for credit. 

  • Th 1:30-3:05 (in-person)
  • 2 units
  • GE: Service Learning (PR-S)
  • Instructor: Lindsay Knisely
  • Application link


80H Rainbow Theater

Introduction to multicultural theater and multicultural plays that aims to bring cultural awareness to all students interested in theater discipline. Students are required to read and critically analyze contemporary plays of color with emphasis on race and culture in contemporary American society. May be repeated for credit.

  • T & Th 11: 40 - 1:15 (in-person)
  • 5 units
  • Instructor: Don Williams


151A/B Corre la Voz: Community Literacies and Power Seminar

Corre la Voz is a community-based education course that focuses on language, literacy and leadership. Students will mentor elementary-aged students and families  through partnerships with Bayview Elementary School and Senderos. May be accepted as an upper-division Education Department elective, by petition.

  • Application Link: 
  • Priority Deadline: TBD
  • OAKS 151A Corre La Voz: Community Literacies And Power Seminar (academic component)
    • Mondays, 5:20 PM- 7:20 PM (remote)
    • 2 units 
  • OAKS 151B Community Literacies Field Study (mentorship component) 
    • Mondays, 7:10-8:45
    • 3 units
    • GE: Service Learning (PR-S)



167 Food Systems: Culture, Social Justice, Sustainability

Examines the complexities of food systems with special attention to labor practices, food access, and food production. Students consider the nature of culture in advancing problematic notions of food options and sustainability. A service-learning project is required. 

  • TTh 3:20-4:55 (in person)
  • 5 units
  • GE: Service Learning (PR-S) 
  • Instructor: Mark Baker