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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Universidad del Este
EO/FICE Code: C003941
| Universidad del Este Course(s) | UM Equivalent | Credits | Equivalency Validity |
|---|---|---|---|
| CHEF 105 — Food Preparation I | NHM 1XX – Generic 100 Level Family & Consumer Sci | 2.00 | 12/31/1949 - 12/31/9999 |
| CHEF 105 — Food Preparation I | NHM 211 – Introduction to Culinary Science [UM Catalog] | 3.00 | 12/31/1949 - 12/31/9999 |
| CHEF 107 — Hygiene and Sanitation | NHM 1XX – Generic 100 Level Family & Consumer Sci | 3.00 | |
| NHM 213 – Introduction to Culinary Science Lab [UM Catalog] | 1.00 | ||
| CHEF 107 — Hygiene and Sanitation | NHM 1XX – Generic 100 Level Family & Consumer Sci | 5.00 | 12/31/1949 - 12/31/9999 |
| CHEF 200 — Baking I | NHM 2XX – Generic 200 Level Family & Consumer Sci | 3.00 | 12/31/1949 - 12/31/9999 |
| CHEF 202 — Garde Manger & Buffett Presentation | NHM 2XX – Generic 200 Level Family & Consumer Sci | 3.00 | 12/31/1949 - 12/31/9999 |
| CHEF 204 — Culinary Nutrition | NHM 2XX – Generic 200 Level Family & Consumer Sci | 3.00 | 12/31/1949 - 12/31/9999 |
| CHEF 206 — Baking II | NHM 2XX – Generic 200 Level Family & Consumer Sci | 3.00 | 12/31/1949 - 12/31/9999 |
| CHEF 213 — International Cuisine I | NHM 2XX – Generic 200 Level Family & Consumer Sci | 3.00 | 12/31/1949 - 12/31/9999 |
| CHEF 214 — International Cuisine II | NHM 2XX – Generic 200 Level Family & Consumer Sci | 3.00 | 12/31/1949 - 12/31/9999 |
| CHEP 231 — Culinary Practicum | NHM 2XX – Generic 200 Level Family & Consumer Sci | 1.00 | 12/31/1949 - 12/31/9999 |
| HMNG 201 — Food and Beverage Management | NHM 381 – Bar and Beverage Operations [UM Catalog] | 3.00 | 12/31/1949 - 12/31/9999 |
| HMNG 207 — Basics of Wine, Beers, & Spirits | NHM 2XX – Generic 200 Level Family & Consumer Sci | 3.00 | 12/31/1949 - 12/31/9999 |
| HMNG 211 — Hospitality Ethics | NHM 2XX – Generic 200 Level Family & Consumer Sci | 3.00 | 12/31/1949 - 12/31/9999 |
| HMNG 220 — Purchasing and Menu Development | NHM 363 – Foodservice Procurement [UM Catalog] | 3.00 | 12/31/1949 - 12/31/9999 |
| ITHM 104 — Meat Cutting | NHM 1XX – Generic 100 Level Family & Consumer Sci | 2.00 | 12/31/1949 - 12/31/9999 |
| ITHM 116 — Introduction to Culinary Concepts | NHM 1XX – Generic 100 Level Family & Consumer Sci | 3.00 | 12/31/1949 - 12/31/9999 |
| MAND 101 — Basic Mandarin Chinese I | CHIN 1XX – Generic 100 Level Chinese | 3.00 | 12/31/1949 - 12/31/9999 |
| QYLE 110 — Dev Values, Attitudes & Adap | UM 1XX – Generic 100 Level General University | 3.00 | 12/31/1949 - 12/31/9999 |
| SPAN 111 — Reading in Spanish | SPAN 1XX – Generic 100 Level Spanish | 3.00 | 12/31/1949 - 12/31/9999 |