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 213 – Introduction to Culinary Science Lab
| School | ||
|---|---|---|
| School Course Name | UM Credits | Equivalency Validity |
| Baylor University (C003545) | ||
| NUTR 1401 — Introduction to Food Science | 3.00 | 12/31/1949 - 12/31/9999 |
| 1.00 | ||
| Central Maine Technical College (C005276) | ||
| CUA 101 — Introduction to Culinary Arts | 1.00 | 12/31/1949 - 12/31/9999 |
| 1.00 | ||
| Coahoma Community College (C002401) | ||
| CUT 1115 — Culinary Principles | 4.00 | 01/09/1950 - 12/31/9999 |
| 1.00 | ||
| CUT 1214 — Sanitation & Safety | 3.00 | 12/31/1949 - 12/31/9999 |
| 1.00 | ||
| East Carolina University (C002923) | ||
| HMGT 2111 — Principles of Food Prep Lab | 1.00 | 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 | ||
| 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 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 | ||
| 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) | ||
| 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 | ||
| 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 | ||
| 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 | ||
| 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 | |
| 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 Louisana at Lafayette (C002031) | ||
| HUMR 111 — Food Preparation And Management | 2.00 | 12/31/1949 - 12/31/9999 |
| 1.00 | ||
| University of Memphis (C003509) | ||
| HPRM 2012 — Intro to Culinary Arts | 1.00 | 12/31/1949 - 12/31/9999 |
| HPRM 2013 — Interm. Culinary Techniques | 1.00 | 12/31/1949 - 12/31/9999 |
| 2.00 | ||
| NUTR 2303 — Intro to Foods Laboratory | 1.00 | 12/31/1949 - 12/31/9999 |
| University of North Florida (C009841) | ||
| FOS 4041L — Food Science Lab | 1.00 | 12/31/1949 - 12/31/9999 |
| FOS 4041L — Food Science Lab | 1.00 | 12/31/1949 - 12/31/9999 |
| FOS 4041L — Food Science Lab | 1.00 | 12/31/1949 - 12/31/9999 |
| FOS 4041L — Food Science Lab | 1.00 | 12/31/1949 - 12/31/9999 |
| FSS 1202L — Food Production Lab | 1.00 | 12/31/1949 - 12/31/9999 |
| FSS 1202L — Food Production Lab | 1.00 | 12/31/1949 - 12/31/9999 |
| FSS 1202L — Food Production Lab | 1.00 | 12/31/1949 - 12/31/9999 |
| FSS 1202L — Food Production Lab | 1.00 | 12/31/1949 - 12/31/9999 |
| University of Southern Mississippi (C002441) | ||
| FN 163 — Food Study | 2.00 | 12/31/1949 - 12/31/9999 |
| 1.00 | ||
| NFS 272 L — Principles of Food Preparation Lab | 1.00 | 12/31/1949 - 12/31/9999 |
| University of Wisconsin-Stout (C003915) | ||
| 229-124 — Foods | 3.00 | 12/31/1949 - 12/31/9999 |
| 1.00 | ||