Transfer Equivalencies
Transfer equivalencies determine how courses from other institutions align with our university’s curriculum, ensuring students receive appropriate credit for their previous coursework.
Find Out Which Classes May Transfer to Ole Miss
Use this page to look up which courses could transfer from other schools and universities to the University of Mississippi. If you have any questions, we encourage you to talk to your advisor to discuss your options.
Reminder: If you plan to take a course at another institution and transfer the credit to Ole Miss, you must complete the Permission to Transfer Credit process through your dean’s office to ensure the course is approved. Students who do not receive prior approval risk not being awarded transfer credit if the courses do not equate to UM courses, do not satisfy degree requirements, are not accredited with regional and/or professional accrediting bodies, or conflict with other UM rules.
The Transfer Equivalency card in Experience can also be used to see courses that have been equated for a particular student.
Culinary Institute of America
EO/FICE Code: C007304
| Culinary Institute of America Course(s) | UM Equivalent | Credits |
|---|---|---|
| APFS 110 — Introduction to Food System | NHM 2XX – Generic 200 Level Family & Consumer Sci | 1.50 |
| BAKING 110 — Bak Ingredients & Equip Tech | UM 1XX – Generic 100 Level General University | 1.50 |
| BAKING 111 — Hearth Breads and Rolls | UM 1XX – Generic 100 Level General University | 3.00 |
| BAKING 120 — Baking Techniques | UM 2XX – Generic 200 Level General University | 3.00 |
| COMM 121 — Intro Interpersonal Communic | UM 1XX – Generic 100 Level General University | 1.50 |
| CULA 260 — Modern Banquet Cookery | NHM 2XX – Generic 200 Level Family & Consumer Sci | 3.00 |
| CULFUNDB 110 — Culinary Skills | UM 1XX – Generic 100 Level General University | 3.00 |
| CULP 115 — Intro to A La Carte Cooking | NHM 1XX – Generic 100 Level Family & Consumer Sci | 3.00 |
| CULP 135 — Non-Commercial HVP | NHM 462 – Quantity Food Production and Service [UM Catalog] | 3.00 |
| CULS 100 — Culinary Fundamentals | NHM 211 – Introduction to Culinary Science [UM Catalog] | 3.00 |
| NHM 1XX – Generic 100 Level Family & Consumer Sci | 2.00 | |
| NHM 213 – Introduction to Culinary Science Lab [UM Catalog] | 1.00 | |
| CULS 115 — Meat ID & Fabrication | NHM 1XX – Generic 100 Level Family & Consumer Sci | 1.50 |
| CULS 116 — Seafood ID & Fabrication | NHM 1XX – Generic 100 Level Family & Consumer Sci | 1.50 |
| CUSC 100 — Food Safety | NHM 2XX – Generic 200 Level Family & Consumer Sci | 1.50 |
| EXTN 220 — Externship(Culinary Arts) | NHM 222 – Hospitality Applied Experience [UM Catalog] | 3.00 |
| FRSH 100 — Professionalism & Life Skills | UM 1XX – Generic 100 Level General University | 1.50 |
| LITC 100 — College Writing | Writ 101 – First-Year Writing I [UM Catalog] | 3.00 |
| MGMT 100 — Introduction to Hospitality | NHM 2XX – Generic 200 Level Family & Consumer Sci | 1.50 |
| MGMT 205 — Marketing Principles | BUS 2XX – Generic 200 Level Business | 3.00 |
| MGMT 250 — Prin of Menus & Manage Pr | NHM 441 – Food Systems Management and Leadership [UM Catalog] | 3.00 |