Course Selection Information - F26
Please scroll down or click below for:
Courses Options at the 2000 level without Specific Prerequisites
Courses Options at the 3000+ level without Specific Prerequisites
Distance Education Course Options
AD-S (Synchronous) Virtual Course Option
AD-A (Asynchronous) Remote Course Options
Natural Science Course Options
To be eligible to register for Fall/Winter courses, all undergraduate students are required to pay a $500 registration deposit, which was due on June 15, 2026. This fee is not an additional charge, as it will be applied to your tuition. Failure to pay the deposit will result in blocked access to course selection for the upcoming semester(s). Once your deposit is received and reflected in your WebAdvisor account, you will be able to register for courses.
Course Selection for the Fall 26 semester begins on Monday, June 29, 2026 at 8:00 AM according to the number of credits completed and in progress. Please be sure to register for your courses as soon as your course selection window opens. If you delay your course selection, this may result in you not being able to access your required/preferred course choices. Fall Course Selection continues until Friday, September 18, 2026.
Fall 26 classes begin on Thursday, September 10, 2026. Undergraduate Calendar Schedule of Dates
Course Selection Updates (Including Restrictions)
- For a complete list of restrictions along with campus wide contacts, please see the Fall 26 Course Restrictions page.
- If you need to request a course waiver and do not know who to contact, please see the Undergraduate Course Waiver Contacts page.
Courses with no Prerequisites at the 2000 level
**Some of these courses may be restricted to certain majors/minors**
Courses with no Prerequisites at the 3000 level
**Some of these courses may be restricted to certain majors/minors**
Courses at the 3000+ level with minimal prerequisites
CLAS 3900 - One of CLAS 1000, CALS 2000, SXGN 1000
ENGL 3340 - 7.5 credits including 0.5 credits in English (excluding ENGL 1030)
ENGL 3570 - 7.5 credits including 0.5 credits in English (excluding ENGL 1030)
ENGL 3870 -7.5 credits including 0.5 credits in English
FRHD3060 - 8.00 credits including one of ANTH1150, FRHD1010, FRHD1020, FRHD1100, PSYC1000, SOC1100
FRHD3400 - 4.00 credits including one of ANTH1150, FRHD1010, FRHD1020, FRHD1100, PSYC1000, SOC1100
HIST 3750 - 7.5 credits including HIST 1010
HIST 3830 - 7.5 credits including HIST 1010
PSYC 3800 - FRHD 2270 or PSYC 1000
Distance Education Course Options:
Distance education courses are delivered entirely online, allowing students to complete work at their own pace. Some courses may require in-person exams.
AD-S (Synchronous) Virtual Course Options:
AD-S (Synchronous) virtual courses are fully online but require students to attend live, scheduled sessions (e.g., via Zoom or MS Teams). These courses simulate a traditional classroom, with real-time interaction for lectures or labs, unlike self-paced asynchronous (AD-A) courses.
AD-A (Asynchronous) Remote Course Options:
ADA (Asynchronous) remote courses are fully online and allow students to complete work on their own schedule. These courses do not require live sessions and provide flexibility to access lectures, readings, and assignments independently, unlike ADS (Synchronous) courses that meet in real time. Some ADA courses may still require in-person exams.
Natural Science Course Options:
*1000 Level
BIOL 1020 Introduction to Biology
BIOL 1500 Humans in the Natural World a Zoological Prespective
CHEM 1060 Introductory Chemistry
CIS 1200 Introduction to Computing
CIS 1500 Introduction to Programming
ENVS 1060 Discovering Planet Earth
GEOG 1300 Introduction to the Biophysical Environment
GEOG 1350 Earth: Hazards and Global Change
HORT 1130 Science of Gardening
NUTR 1010 Introduction to Nutrition
PHYS 1600 Contemporary Astronomy
*2000 Level
BIOM 2000 Concepts of Human Physiology
ENVS 2060 Soil Science
ENVS 2130 Eating Sustainably in Ontario
ENVS 2210 Apiculture and Honey Bee Biology
ENVS 2270 Impacts of Climate Change
FOOD 2010 Principles of Food Science