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.
Nueta Hidatsa Sahnish College
CEEB Code: 7304
| Nueta Hidatsa Sahnish College Course(s) | UM Equivalent | Credits |
|---|---|---|
| APFS 110 — Introduction to Food System | NAHM 2XXX – Generic Family & Consumer Sci | 1.50 |
| BAKING 110 — Bak Ingredients & Equip Tech | UMTR 1XXX – Generic General University | 1.50 |
| BAKING 111 — Hearth Breads and Rolls | UMTR 1XXX – Generic General University | 3.00 |
| BAKING 120 — Baking Techniques | UMTR 2XXX – Generic General University | 3.00 |
| COMM 121 — Intro Interpersonal Communic | UMTR 1XXX – Generic General University | 1.50 |
| CULA 260 — Modern Banquet Cookery | NAHM 2XXX – Generic Family & Consumer Sci | 3.00 |
| CULFUNDB 110 — Culinary Skills | UMTR 1XXX – Generic General University | 3.00 |
| CULP 115 — Intro to A La Carte Cooking | NAHM 1XXX – Generic Family & Consumer Sci | 3.00 |
| CULP 135 — Non-Commercial HVP | NAHM 4620 – Quantity Food Prod. and Serv. [UM Catalog] | 3.00 |
| CULS 100 — Culinary Fundamentals | NAHM 1XXX – Generic Family & Consumer Sci | 2.00 |
| CULS 115 — Meat ID & Fabrication | NAHM 1XXX – Generic Family & Consumer Sci | 1.50 |
| CULS 116 — Seafood ID & Fabrication | NAHM 1XXX – Generic Family & Consumer Sci | 1.50 |
| CUSC 100 — Food Safety | NAHM 2XXX – Generic Family & Consumer Sci | 1.50 |
| EXTN 220 — Externship(Culinary Arts) | NAHM 2220 – Hospitality Applied Experience [UM Catalog] | 3.00 |
| FRSH 100 — Professionalism & Life Skills | UMTR 1XXX – Generic General University | 1.50 |
| LITC 100 — College Writing | WRIT 1010 – First-Year Writing I [UM Catalog] | 3.00 |
| MGMT 100 — Introduction to Hospitality | NAHM 2XXX – Generic Family & Consumer Sci | 1.50 |
| MGMT 205 — Marketing Principles | BUSN 2XXX – Generic Business | 3.00 |
| MGMT 250 — Prin of Menus & Manage Pr | NAHM 4410 – Food Systems Mgmt. and Ldrshp. [UM Catalog] | 3.00 |