| Baylor University (C003545) |
| NUTR 1401 — Introduction to Food Science |
3.00 |
|
1.00 |
| Central Maine Technical College (C005276) |
| CUA 101 — Introduction to Culinary Arts |
1.00 |
|
1.00 |
| Coahoma Community College (C002401) |
| CUT 1115 — Culinary Principles |
4.00 |
|
1.00 |
| CUT 1214 — Sanitation & Safety |
3.00 |
|
1.00 |
| East Carolina University (C002923) |
| HMGT 2111 — Principles of Food Prep Lab |
1.00 |
| Jones County Junior College (C002411) |
| CUT 1114 — Culinary Principles I |
3.00 |
|
1.00 |
| Meridian Community College (C002413) |
| HRT 1114 — Culinary Principles I |
3.00 |
|
1.00 |
| Military Credit (Military) |
| NV-1729-0011 — Culinary Specialist A Sch:Serv Sch v2 |
3.00 |
|
1.00 |
| 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 |
| 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) |
| 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 |
| 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 |
| State Technical Institute of Memphis NA (C007105) |
| HM 2225 — Food And Beverage Preparation |
1.00 |
|
2.00 |
|
1.00 |
| Stephen F. Austin State University (C003624) |
| HMS 137 — Principles of Food Science |
2.00 |
| HMS 137L — Prin of Food Sci Lab |
1.00 |
| Universidad del Este (C003941) |
| CHEF 105 — Food Preparation I |
3.00 |
| CHEF 107 — Hygiene and Sanitation |
3.00 |
|
1.00 |
| 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 |
1.00 |
| HPRM 2013 — Interm. Culinary Techniques |
1.00 |
|
2.00 |
| NUTR 2303 — Intro to Foods Laboratory |
1.00 |
| University of North Florida (C009841) |
| FOS 4041L — Food Science Lab |
1.00 |
| FOS 4041L — Food Science Lab |
1.00 |
| FOS 4041L — Food Science Lab |
1.00 |
| FOS 4041L — Food Science Lab |
1.00 |
| FSS 1202L — Food Production Lab |
1.00 |
| FSS 1202L — Food Production Lab |
1.00 |
| FSS 1202L — Food Production Lab |
1.00 |
| FSS 1202L — Food Production Lab |
1.00 |
| University of Southern Mississippi (C002441) |
| FN 163 — Food Study |
2.00 |
|
1.00 |
| NFS 272 L — Principles of Food Preparation Lab |
1.00 |
| University of Wisconsin-Stout (C003915) |
| 229-124 — Foods |
3.00 |
|
1.00 |