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UM Transfer Course Equivalencies
Equivalencies for NHM 211 – Introduction to Culinary Science
| School | ||
|---|---|---|
| School Course Name | UM Credits | Equivalency Validity |
| Alcorn State University (C002396) | ||
| FN 112 — Introductory Food | 2.00 | 12/31/1949 - 12/31/9999 |
| Baylor University (C003545) | ||
| NUTR 1401 — Introduction to Food Science | 3.00 | 12/31/1949 - 12/31/9999 |
| 1.00 | ||
| Blue Mountain Christian University (C002398) | ||
| HEC 102 — Food Selection & Preparation | 2.00 | 12/31/1949 - 12/31/9999 |
| Coahoma Community College (C002401) | ||
| CUT 1153 — Introduction to Culinary Arts | 3.00 | 01/09/1950 - 12/31/9999 |
| CUT 1214 — Sanitation & Safety | 3.00 | 12/31/1949 - 12/31/9999 |
| 1.00 | ||
| Delgado Community College (C004626) | ||
| DIET 111 — Introductory Foods & Nutrition | 3.00 | 12/31/1949 - 12/31/9999 |
| Delta State University (C002403) | ||
| FCS 102 — Principles Of Food Preparation | 3.00 | 12/31/1949 - 12/31/9999 |
| HEC 102 — Foods | 2.00 | 12/31/1949 - 12/31/9999 |
| East Carolina University (C002923) | ||
| HMGT 2110 — Principles of Food Preparation | 2.00 | 12/31/1949 - 12/31/9999 |
| East Central Community College (C002404) | ||
| HEC 1213 — Food Sel Prep | 2.00 | 12/31/1949 - 12/31/9999 |
| HEC 2213 — Meal Management | 2.00 | 12/31/1949 - 12/31/9999 |
| East Mississippi Community College (C002405) | ||
| HEC 132 — Home Economics - Foods | 2.00 | 12/31/1949 - 12/31/9999 |
| Hinds Community College (C002407) | ||
| CUT 1153 — Intro. to Culinary arts | 3.00 | 01/01/1950 - 12/31/9999 |
| Holmes Community College (C002408) | ||
| HEC 1213 — Food Selection & Prep | 2.00 | 12/31/1949 - 12/31/9999 |
| HEC 2213 — Meal Management | 2.00 | 12/31/1949 - 12/31/9999 |
| Itawamba Community College (C002409) | ||
| HEC 1212 — Food Selection & Prep | 2.00 | 12/31/1949 - 12/31/9999 |
| Jones County Junior College (C002411) | ||
| CUT 1114 — Culinary Principles I | 3.00 | 12/31/2020 - 12/31/9999 |
| 1.00 | ||
| HEC 1213 — Foods | 2.00 | 12/31/1949 - 12/31/9999 |
| Louisiana State University-Baton Rouge (C002010) | ||
| FDSC 1049 — Science Of Foods | 2.00 | 12/31/1949 - 12/31/9999 |
| Meridian Community College (C002413) | ||
| HRT 1114 — Culinary Principles I | 3.00 | 12/31/2020 - 12/31/9999 |
| 1.00 | ||
| Military Credit (Military) | ||
| NV-1729-0011 — Culinary Specialist A Sch:Serv Sch v2 | 3.00 | 12/31/1949 - 12/31/9999 |
| 1.00 | ||
| Mississippi College (C002415) | ||
| FCH 110 — Food Study: Meal Plan & Prepar | 2.00 | 12/31/1949 - 12/31/9999 |
| Mississippi Community Colleges (C999999) | ||
| FCS 1213 — Food Selection and Preparation | 3.00 | 12/31/1949 - 12/31/9999 |
| Mississippi Delta Community College (C002416) | ||
| HEC 1213 — Foods | 3.00 | 12/31/1949 - 12/31/9999 |
| HEC 2213 — Meal Management | 2.00 | 12/31/1949 - 12/31/9999 |
| Mississippi Gulf Coast Community College (C002417) | ||
| HRT 1114 — Culinary Principles I | 3.00 | 12/31/2020 - 12/31/9999 |
| 1.00 | ||
| Mississippi State University (C002423) | ||
| FNH 2203 — Science of Food Prep | 2.00 | 12/31/1949 - 12/31/9999 |
| 1.00 | ||
| HE 2203 — Foods | 2.00 | 12/31/1949 - 12/31/9999 |
| 1.00 | ||
| HS 2203 — Science of Food Preparation | 3.00 | 12/31/1949 - 12/31/9999 |
| Mississippi University for Women (C002422) | ||
| CA 300 — Food Preparation I | 3.00 | 12/31/1949 - 12/31/9999 |
| CA 301 — Food Preparation II | 4.00 | |
| 1.00 | ||
| FN 301 — Science Of Food | 2.00 | 12/31/1949 - 12/31/9999 |
| 1.00 | ||
| Northeast Mississippi Comm. College (C002426) | ||
| HEC 1213 — Food Select & Prep | 3.00 | 12/31/1949 - 12/31/9999 |
| HRT 1114 — Culinary Principles I | 3.00 | 12/31/2020 - 12/31/9999 |
| 1.00 | ||
| Northwest Mississippi Community College (C002427) | ||
| HRT 1115 — Culinary Principles I | 3.00 | 12/31/1949 - 12/31/9999 |
| 1.00 | ||
| 1.00 | ||
| Radford University (C003732) | ||
| FDSN 204 — Basic Food Prep | 3.00 | 12/31/1949 - 12/31/9999 |
| 1.00 | ||
| Rust College (C002433) | ||
| HLE 332 — Food and Nutrition | 1.00 | 12/31/1949 - 12/31/9999 |
| 2.00 | ||
| Sam Houston State University (C003606) | ||
| FCS 141 — Food Preparation and Selection | 3.00 | 12/31/1949 - 12/31/9999 |
| 1.00 | ||
| Southeast Missouri State University (C002501) | ||
| FN 205 — Selection And Preparation Of Foods | 2.00 | 12/31/1949 - 12/31/9999 |
| 1.00 | ||
| Southeastern Louisiana University (C002024) | ||
| HEC 111 — Food Prep | 2.00 | 12/31/1949 - 12/31/9999 |
| State Technical Institute of Memphis NA (C007105) | ||
| HM 2225 — Food And Beverage Preparation | 1.00 | 12/31/1949 - 12/31/9999 |
| 2.00 | ||
| 1.00 | ||
| HM 2260 — Adv Food Prep & Lab | 3.00 | 12/31/1949 - 12/31/9999 |
| Stephen F. Austin State University (C003624) | ||
| HMS 137 — Principles of Food Science | 2.00 | 12/31/1949 - 12/31/9999 |
| HMS 137L — Prin of Food Sci Lab | 1.00 | |
| The University of Alabama (C001051) | ||
| NHM 253 — Food Science | 3.00 | 12/31/1949 - 12/31/9999 |
| Universidad del Este (C003941) | ||
| CHEF 105 — Food Preparation I | 3.00 | 12/31/1949 - 12/31/9999 |
| CHEF 107 — Hygiene and Sanitation | 3.00 | |
| 1.00 | ||
| University of Kentucky (C001989) | ||
| NFS 302 — Principles of Food Preparation | 3.00 | 12/31/1949 - 12/31/9999 |
| University of Louisana at Lafayette (C002031) | ||
| HUMR 111 — Food Preparation And Management | 2.00 | 12/31/1949 - 12/31/9999 |
| 1.00 | ||
| University of Memphis (C003509) | ||
| NUTR 2302 — Introduction To Foods | 3.00 | 12/31/1949 - 12/31/9999 |
| University of Nebraska-Lincoln (C002565) | ||
| NUTR 131 — Science of Food | 1.00 | 12/31/1949 - 12/31/9999 |
| 2.00 | ||
| University of North Florida (C009841) | ||
| FOS 4041 — Food Science and Composition | 3.00 | 12/31/1949 - 12/31/9999 |
| FOS 4041 — Food Science and Composition | 3.00 | 12/31/1949 - 12/31/9999 |
| FOS 4041 — Food Science and Composition | 3.00 | 12/31/1949 - 12/31/9999 |
| FOS 4041 — Food Science and Composition | 3.00 | 12/31/1949 - 12/31/9999 |
| University of North Georgia (C001585) | ||
| CUL 112 — Principles of Cooking | 3.00 | 12/31/1949 - 12/31/9999 |
| 0.33 | ||
| University of Southern Mississippi (C002441) | ||
| FN 163 — Food Study | 2.00 | 12/31/1949 - 12/31/9999 |
| 1.00 | ||
| HRT 272 — Principles of Food Preparation | 2.00 | 12/31/1949 - 12/31/9999 |
| NFS 272 — Principles of Food Preparation | 2.00 | 12/31/1949 - 12/31/9999 |
| University of Tennessee-Knoxville (C003530) | ||
| HTL/RST 101 — Science of Foods | 1.00 | 12/31/1949 - 12/31/9999 |
| 2.00 | ||
| University of Wisconsin-Stout (C003915) | ||
| 229-124 — Foods | 3.00 | 12/31/1949 - 12/31/9999 |
| 1.00 | ||