Economics of the Environment
Subject ECON20004 (2013)
Note: This is an archived Handbook entry from 2013.
Credit Points: | 12.50 |
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Level: | 2 (Undergraduate) |
Dates & Locations: | This subject is not offered in 2013. |
Time Commitment: | Contact Hours: Three hours of lectures and tutorials per week (Semester 1) Total Time Commitment: Not available |
Prerequisites: | The following: Subject Study Period Commencement: Credit Points: |
Corequisites: | None |
Recommended Background Knowledge: | Please refer to Prerequisites and Corequisites. |
Non Allowed Subjects: |
Students may not gain credit for both ECON20004 Economics of the Environment and ECON30011 Environmental Economics. |
Core Participation Requirements: |
For the purposes of considering requests for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Students Experiencing Academic Disadvantage Policy, academic requirements for this subject are articulated in the Subject Description, Subject Objectives, Generic Skills and Assessment Requirements for this entry. |
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to be advised.
Subject Overview: |
Topics include externalities and market failure; public goods; the economics of pollution, the optimal level of pollution, policy instruments including taxes, subsidies and marketable permits; pollution control in practice; and valuation methodologies and cost-benefit analysis. |
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Objectives: | Information not available. |
Assessment: |
One 2-hour end-of-semester examination (60%), assignments totalling approximately 3000 words (30%) and class participation (10%). |
Prescribed Texts: | You will be advised of prescribed texts by your lecturer. |
Breadth Options: | This subject potentially can be taken as a breadth subject component for the following courses:
You should visit learn more about breadth subjects and read the breadth requirements for your degree, and should discuss your choice with your student adviser, before deciding on your subjects. |
Fees Information: | Subject EFTSL, Level, Discipline & Census Date |
Generic Skills: |
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