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 you have taken that transfer to Ole Miss
Use this page to look up which courses will transfer from other schools and universities to the University of Mississippi for terms up through Summer 2026.
Starting Fall 2026, course codes are changing to a new format (four-character prefix and four-digit number). Use the Course Crosswalk (at the bottom of this page) to help map legacy courses to the new course codes. The Transfer Equivalency card in Experience can also be used to see what has been equated to a particular student.
Please note that this page will not show new courses for the Fall 2026 term and beyond.
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Equivalencies for NHM 211 – Introduction to Culinary Science
| School | |
|---|---|
| School Course Name | UM Credits |
| Air Univ.-Comm College of the Air Force (C001001) | |
| SVS 1102 — Introduction to Food Services | 3.00 |
| 1.00 | |
| 1.00 | |
| SVS 1106 — Introduction to Food Services II | 3.00 |
| 1.00 | |
| Alcorn State University (C002396) | |
| FN 112 — Introductory Food | 2.00 |
| Baylor University (C003545) | |
| NUTR 1401 — Introduction to Food Science | 3.00 |
| 1.00 | |
| Blue Mountain Christian University (C002398) | |
| HEC 102 — Food Selection & Preparation | 2.00 |
| Coahoma Community College (C002401) | |
| CUT 1153 — Introduction to Culinary Arts | 3.00 |
| CUT 1214 — Sanitation & Safety | 3.00 |
| 1.00 | |
| Cuesta College (C001192) | |
| CUL 210 — Cul Arts Fundamentals I | 3.00 |
| Culinary Institute of America (C007304) | |
| CULS 100 — Culinary Fundamentals | 3.00 |
| 2.00 | |
| 1.00 | |
| Delgado Community College (C004626) | |
| DIET 111 — Introductory Foods & Nutrition | 3.00 |
| Delta State University (C002403) | |
| FCS 102 — Principles Of Food Preparation | 3.00 |
| HEC 102 — Foods | 2.00 |
| East Carolina University (C002923) | |
| HMGT 2110 — Principles of Food Preparation | 2.00 |
| East Central Community College (C002404) | |
| HEC 1213 — Food Sel Prep | 2.00 |
| HEC 2213 — Meal Management | 2.00 |
| East Mississippi Community College (C002405) | |
| HEC 132 — Home Economics - Foods | 2.00 |
| Hinds Community College (C002407) | |
| CUT 1153 — Intro. to Culinary arts | 3.00 |
| Holmes Community College (C002408) | |
| HEC 1213 — Food Selection & Prep | 2.00 |
| HEC 2213 — Meal Management | 2.00 |
| Itawamba Community College (C002409) | |
| HEC 1212 — Food Selection & Prep | 2.00 |
| Jones County Junior College (C002411) | |
| CUT 1114 — Culinary Principles I | 3.00 |
| 1.00 | |
| HEC 1213 — Foods | 2.00 |
| Louisiana State University-Baton Rouge (C002010) | |
| FDSC 1049 — Science Of Foods | 2.00 |
| Meridian Community College (C002413) | |
| HRT 1114 — Culinary Principles I | 3.00 |
| 1.00 | |
| Metropolitan State College of Denver (C001360) | |
| RST 1550 — Food Fundamentals | 3.00 |
| Military Credit (Military) | |
| NV-1729-0011 — Culinary Specialist A Sch:Serv Sch v2 | 3.00 |
| 1.00 | |
| Mississippi College (C002415) | |
| FCH 110 — Food Study: Meal Plan & Prepar | 2.00 |
| Mississippi Community Colleges (C999999) | |
| FCS 1213 — Food Selection and Preparation | 3.00 |
| Mississippi Delta Community College (C002416) | |
| HEC 1213 — Foods | 3.00 |
| HEC 2213 — Meal Management | 2.00 |
| Mississippi Gulf Coast Community College (C002417) | |
| HRT 1114 — Culinary Principles I | 3.00 |
| 1.00 | |
| Mississippi State University (C002423) | |
| FNH 2203 — Science of Food Prep | 2.00 |
| 1.00 | |
| HE 2203 — Foods | 2.00 |
| 1.00 | |
| HS 2203 — Science of Food Preparation | 3.00 |
| Mississippi University for Women (C002422) | |
| CA 300 — Food Preparation I | 3.00 |
| CA 301 — Food Preparation II | 4.00 |
| 1.00 | |
| FN 301 — Science Of Food | 2.00 |
| 1.00 | |
| Northeast Mississippi Comm. College (C002426) | |
| HEC 1213 — Food Select & Prep | 3.00 |
| HRT 1114 — Culinary Principles I | 3.00 |
| 1.00 | |
| Northwest Mississippi Community College (C002427) | |
| HRT 1115 — Culinary Principles I | 3.00 |
| 1.00 | |
| 1.00 | |
| Radford University (C003732) | |
| FDSN 204 — Basic Food Prep | 3.00 |
| 1.00 | |
| Rust College (C002433) | |
| HLE 332 — Food and Nutrition | 1.00 |
| 2.00 | |
| Sam Houston State University (C003606) | |
| FCS 141 — Food Preparation and Selection | 3.00 |
| 1.00 | |
| Southeast Missouri State University (C002501) | |
| FN 205 — Selection And Preparation Of Foods | 2.00 |
| 1.00 | |
| Southeastern Louisiana University (C002024) | |
| HEC 111 — Food Prep | 2.00 |
| Sowela Technical Community College (C005467) | |
| CULN 1506 — Introduction to Culinary Prinicples | 3.00 |
| 2.00 | |
| 1.00 | |
| State Technical Institute of Memphis NA (C007105) | |
| HM 2225 — Food And Beverage Preparation | 1.00 |
| 2.00 | |
| 1.00 | |
| HM 2260 — Adv Food Prep & Lab | 3.00 |
| Stephen F. Austin State University (C003624) | |
| HMS 137 — Principles of Food Science | 2.00 |
| HMS 137L — Prin of Food Sci Lab | 1.00 |
| The University of Alabama (C001051) | |
| NHM 253 — Food Science | 3.00 |
| Universidad del Este (C003941) | |
| CHEF 105 — Food Preparation I | 3.00 |
| CHEF 107 — Hygiene and Sanitation | 3.00 |
| 1.00 | |
| University of Kentucky (C001989) | |
| NFS 302 — Principles of Food Preparation | 3.00 |
| University of Louisana at Lafayette (C002031) | |
| HUMR 111 — Food Preparation And Management | 2.00 |
| 1.00 | |
| University of Memphis (C003509) | |
| HPRM 2012 — Intro to Culinary Arts | 3.00 |
| NUTR 2302 — Introduction To Foods | 3.00 |
| University of Nebraska-Lincoln (C002565) | |
| NUTR 131 — Science of Food | 1.00 |
| 2.00 | |
| University of North Florida (C009841) | |
| FOS 4041 — Food Science and Composition | 3.00 |
| FOS 4041 — Food Science and Composition | 3.00 |
| FOS 4041 — Food Science and Composition | 3.00 |
| FOS 4041 — Food Science and Composition | 3.00 |
| University of North Georgia (C001585) | |
| CUL 112 — Principles of Cooking | 3.00 |
| 0.33 | |
| University of Southern Mississippi (C002441) | |
| FN 163 — Food Study | 2.00 |
| 1.00 | |
| HRT 272 — Principles of Food Preparation | 2.00 |
| NFS 272 — Principles of Food Preparation | 2.00 |
| University of Tennessee-Knoxville (C003530) | |
| HTL/RST 101 — Science of Foods | 1.00 |
| 2.00 | |
| University of Wisconsin-Stout (C003915) | |
| 229-124 — Foods | 3.00 |
| 1.00 | |
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.