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
CEEB Code: U03941
| Universidad del Este Course(s) | UM Equivalent | Credits |
|---|---|---|
| CHEF 105 — Food Preparation I | NAHM 1XXX – Generic Family & Consumer Sci | 3.00 |
| CHEF 105 — Food Preparation I | NAHM 2130 – Intro. to Culinary Science Lab [UM Catalog] | 1.00 |
| CHEF 105 — Food Preparation I | NAHM 1XXX – Generic Family & Consumer Sci | 2.00 |
| CHEF 107 — Hygiene and Sanitation | NAHM 1XXX – Generic Family & Consumer Sci | 3.00 |
| CHEF 107 — Hygiene and Sanitation | NAHM 2130 – Intro. to Culinary Science Lab [UM Catalog] | 1.00 |
| CHEF 107 — Hygiene and Sanitation | NAHM 1XXX – Generic Family & Consumer Sci | 5.00 |
| CHEF 200 — Baking I | NAHM 2XXX – Generic Family & Consumer Sci | 3.00 |
| CHEF 202 — Garde Manger & Buffett Pres.at | NAHM 2XXX – Generic Family & Consumer Sci | 3.00 |
| CHEF 204 — Culinary Nutrition | NAHM 2XXX – Generic Family & Consumer Sci | 3.00 |
| CHEF 206 — Baking II | NAHM 2XXX – Generic Family & Consumer Sci | 3.00 |
| CHEF 213 — International Cuisine I | NAHM 2XXX – Generic Family & Consumer Sci | 3.00 |
| CHEF 214 — International Cuisine II | NAHM 2XXX – Generic Family & Consumer Sci | 3.00 |
| CHEP 231 — Culinary Practicum | NAHM 2XXX – Generic Family & Consumer Sci | 1.00 |
| HMNG 201 — Food and Beverage Management | NAHM 3810 – Bar and Beverage Operations [UM Catalog] | 3.00 |
| HMNG 207 — Bscs of Wine, Beers, & Spirits | NAHM 2XXX – Generic Family & Consumer Sci | 3.00 |
| HMNG 211 — Hospitality Ethics | NAHM 2XXX – Generic Family & Consumer Sci | 3.00 |
| HMNG 220 — Purchasing and Menu Dev. | NAHM 3630 – Foodservice Procurement [UM Catalog] | 3.00 |
| ITHM 104 — Meat Cutting | NAHM 1XXX – Generic Family & Consumer Sci | 2.00 |
| ITHM 116 — Intro. to Culinary Concepts | NAHM 1XXX – Generic Family & Consumer Sci | 3.00 |
| MAND 101 — Basic Mandarin Chinese I | CHIN 1XXX – Generic Chinese | 3.00 |
| QYLE 110 — Dev Values, Attitudes & Adap | UMTR 1XXX – Generic General University | 3.00 |
| SPAN 111 — Reading in Spanish | SPAN 1XXX – Generic Spanish | 3.00 |