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