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.
Equivalencies for NAHM 2130 – Intro. to Culinary Science Lab
| School | |
|---|---|
| School Course Name | UM Credits |
| Universidad del Este (U03941) | |
| CHEF 105 — Food Preparation I | 1.00 |
| CHEF 107 — Hygiene and Sanitation | 1.00 |
| Central Maine Technical College (3309) | |
| CUA 101 — Introduction to Culinary Arts | 1.00 |
| Jones County Junior College (1347) | |
| CUT 1114 — Culinary Principles I | 1.00 |
| Coahoma Community College (1126) | |
| CUT 1115 — Culinary Principles | 1.00 |
| CUT 1214 — Sanitation & Safety | 1.00 |
| University of Southern Mississippi (1479) | |
| FN 163 — Food Study | 1.00 |
| Southeast Missouri State University (6655) | |
| FN 205 — Selection And Preparation Of F | 1.00 |
| Mississippi State University (1480) | |
| FNH 2203 — Science of Food Prep | 1.00 |
| University of North Florida (5490) | |
| FOS 4041L — Food Science Lab | 1.00 |
| FSS 1202L — Food Production Lab | 1.00 |
| State Technical Inst Memphis (0281) | |
| HM 2225 — Food And Beverage Preparation | 1.00 |
| East Carolina University (5180) | |
| HMGT 2111 — Principles of Food Prep Lab | 1.00 |
| Stephen F. Austin State University (6682) | |
| HMS 137 — Principles of Food Science | 1.00 |
| HMS 137L — Prin of Food Sci Lab | 1.00 |
| University of Memphis (1459) | |
| HPRM 2013 — Interm. Culinary Techniques | 1.00 |
| Northeast Mississippi Community College (1557) | |
| HRT 1114 — Culinary Principles I | 1.00 |
| Mississippi Gulf Coast Community College (1623) | |
| HRT 1114 — Culinary Principles I | 1.00 |
| Northwest Mississippi Community College (1562) | |
| HRT 1115 — Culinary Principles I | 1.00 |
| University of Southern Mississippi (1479) | |
| NFS 272L — Princ. of Food Preparation Lab | 1.00 |
| Baylor University (6032) | |
| NUTR 1401 — Introduction to Food Science | 1.00 |
| University of Memphis (1459) | |
| NUTR 2303 — Intro to Foods Lab. | 1.00 |
| Metropolitan State College of Denver (4505) | |
| RST 2550 — Food Preparation and Science | 1.00 |
| Community College of the Air Force (1175) | |
| SVS 1106 — Intro. to Food Services II | 1.00 |