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.
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Equivalencies for NAHM 2110 – Intro. to Culinary Science
| School | |
|---|---|
| School Course Name | UM Credits |
| University of Wisconsin-Stout (1740) | |
| 229 -124 — Foods | 3.00 |
| Mississippi University for Women (1481) | |
| CA 300 — Food Preparation I | 3.00 |
| CA 301 — Food Preparation II | 3.00 |
| Cuesta College (4101) | |
| CUL 210 — Cul Arts Fundamentals I | 3.00 |
| Coahoma Community College (1126) | |
| CUT 1153 — Introduction to Culinary Arts | 3.00 |
| Hinds Community College (1296) | |
| CUT 1153 — Intro. to Culinary arts | 3.00 |
| Coahoma Community College (1126) | |
| CUT 1214 — Sanitation & Safety | 3.00 |
| Delgado Community College (6176) | |
| DIET 111 — Introductory Foods & Nutrition | 3.00 |
| Mississippi College (1477) | |
| FCH 110 — Food Study: Meal Plan & Prepar | 2.00 |
| Delta State University (1163) | |
| FCS 102 — Principles Of Food Preparation | 3.00 |
| Coahoma Community College (1126) | |
| FCS 1213 — Food Selection and Preparation | 3.00 |
| Copiah-Lincoln Community College (1142) | |
| FCS 1213 — Food Selection and Preparation | 3.00 |
| East Central Community College (1196) | |
| FCS 1213 — Food Selection and Preparation | 3.00 |
| East Mississippi Community College (1197) | |
| FCS 1213 — Food Selection and Preparation | 3.00 |
| Hinds Community College (1296) | |
| FCS 1213 — Food Selection and Preparation | 3.00 |
| Holmes Community College (1299) | |
| FCS 1213 — Food Selection and Preparation | 3.00 |
| Itawamba Community College (1326) | |
| FCS 1213 — Food Selection and Preparation | 3.00 |
| Jones County Junior College (1347) | |
| FCS 1213 — Food Selection and Preparation | 3.00 |
| Meridian Community College (1461) | |
| FCS 1213 — Food Selection and Preparation | 3.00 |
| Northeast Mississippi Community College (1557) | |
| FCS 1213 — Food Selection and Preparation | 3.00 |
| Northwest Mississippi Community College (1562) | |
| FCS 1213 — Food Selection and Preparation | 3.00 |
| Pearl River Community College (1622) | |
| FCS 1213 — Food Selection and Preparation | 3.00 |
| Mississippi Gulf Coast Community College (1623) | |
| FCS 1213 — Food Selection and Preparation | 3.00 |
| Southwest Mississippi Community College (1729) | |
| FCS 1213 — Food Selection and Preparation | 3.00 |
| Mississippi Delta Community College (1742) | |
| FCS 1213 — Food Selection and Preparation | 3.00 |
| Wood Junior College (1924) | |
| FCS 1213 — Food Selection and Preparation | 3.00 |
| Mississippi Community Colleges (C99999) | |
| FCS 1213 — Food Selection and Preparation | 3.00 |
| Sam Houston State University (6643) | |
| FCS 141 — Food Preparation and Selection | 3.00 |
| Louisiana State University-Shreveport (6355) | |
| FDSC 1049 — Science Of Foods | 2.00 |
| Louisiana State University-Baton Rouge (6373) | |
| FDSC 1049 — Science Of Foods | 2.00 |
| Radford University (5565) | |
| FDSN 204 — Basic Food Prep | 3.00 |
| Alcorn State University (1008) | |
| FN 112 — Introductory Food | 2.00 |
| University of Southern Mississippi (1479) | |
| FN 163 — Food Study | 2.00 |
| Mississippi University for Women (1481) | |
| FN 301 — Science Of Food | 2.00 |
| University of North Florida (5490) | |
| FOS 4041 — Food Science and Composition | 3.00 |
| Mississippi State University (1480) | |
| HE 2203 — Foods | 2.00 |
| Blue Mountain Christian University (1066) | |
| HEC 102 — Food Selection & Preparation | 2.00 |
| Delta State University (1163) | |
| HEC 102 — Foods | 2.00 |
| Southeastern Louisiana University (6656) | |
| HEC 111 — Food Prep | 2.00 |
| Itawamba Community College (1326) | |
| HEC 1212 — Food Selection & Prep | 2.00 |
| East Central Community College (1196) | |
| HEC 1213 — Food Sel Prep | 2.00 |
| Holmes Community College (1299) | |
| HEC 1213 — Food Selection & Prep | 2.00 |
| Jones County Junior College (1347) | |
| HEC 1213 — Foods | 2.00 |
| Northeast Mississippi Community College (1557) | |
| HEC 1213 — Food Select & Prep | 3.00 |
| Mississippi Delta Community College (1742) | |
| HEC 1213 — Foods | 3.00 |
| East Mississippi Community College (1197) | |
| HEC 132 — Home Economics - Foods | 2.00 |
| East Central Community College (1196) | |
| HEC 2213 — Meal Management | 2.00 |
| Holmes Community College (1299) | |
| HEC 2213 — Meal Management | 2.00 |
| Mississippi Delta Community College (1742) | |
| HEC 2213 — Meal Management | 2.00 |
| Rust College (1669) | |
| HLE 332 — Food and Nutrition | 2.00 |
| State Technical Inst Memphis (0281) | |
| HM 2260 — Adv Food Prep & Lab | 3.00 |
| East Carolina University (5180) | |
| HMGT 2110 — Principles of Food Preparation | 2.00 |
| Stephen F. Austin State University (6682) | |
| HMS 137 — Principles of Food Science | 2.00 |
| HMS 137L — Prin of Food Sci Lab | 2.00 |
| University of Memphis (1459) | |
| HPRM 2012 — Intro to Culinary Arts | 3.00 |
| Meridian Community College (1461) | |
| HRT 1114 — Culinary Principles I | 3.00 |
| Northeast Mississippi Community College (1557) | |
| HRT 1114 — Culinary Principles I | 3.00 |
| Mississippi Gulf Coast Community College (1623) | |
| HRT 1114 — Culinary Principles I | 3.00 |
| Northwest Mississippi Community College (1562) | |
| HRT 1115 — Culinary Principles I | 3.00 |
| University of Southern Mississippi (1479) | |
| HRT 272 — Principles of Food Preparation | 2.00 |
| Mississippi State University (1480) | |
| HS 2203 — Science of Food Preparation | 3.00 |
| University of Louisana at Lafayette (6672) | |
| HUMR 111 — Food Preparation And Mgmt. | 2.00 |
| University of Southern Mississippi (1479) | |
| NFS 272 — Principles of Food Preparation | 3.00 |
| University of Kentucky (1837) | |
| NFS 302 — Principles of Food Preparation | 3.00 |
| The University of Alabama (1830) | |
| NHM 253 — Food Science | 3.00 |
| University of Nebraska-Lincoln (6877) | |
| NUTR 131 — Science of Food | 2.00 |
| University of Memphis (1459) | |
| NUTR 2302 — Introduction To Foods | 3.00 |
| NUTR 3000 — Food and Cooking for Wellness | 3.00 |
| Metropolitan State College of Denver (4505) | |
| RST 1550 — Food Fundamentals | 3.00 |
Translate Legacy Course Codes to the New Format
Use the Course Crosswalk to match legacy course codes to the new four character prefix and four-digit number. This new format will be the standard for fall 2026 and beyond.