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