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UNIVERSITY OF BRIDGEPORT

University of Bridgeport
126 Park Avenue
Bridgeport, CT 06604

Official telephone: (203) 576-4000
Toll-free telephone: (800) 392-3582
Fax number: (203) 576-4941

Website: www.bridgeport.edu


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Screen last updated on: September 10, 2007

The transfer admissions information below is valid for the 2006 academic year.

TRANSFER ACCEPTANCE
Transfer applicants are accepted: yes
Number of transfer applications received: 649
Number of transfer applicants offered admission: 303 (47%)
Number of transfer applicants offered admission who enrolled: 142 (47%)
Percent of all new students who were transfers: 31%

APPLICATION AND CREDIT TRANSFER
Terms for which transfers may enroll: fall, spring, summer
Minimum number of credits applicant needs to apply as a transfer student: 0
Items required of transfer students to apply for admission:
  • high school transcript required of all
  • college transcript(s) required of all
  • essay or personal statement required of all
  • interview not required
  • standardized test scores recommended of all
  • statement(s) of good standing from prior institution(s) recommended of all
Minimum college GPA required for transfer applicants: 2.00 using a 4.0 scale
Closing date for transfer applicants: July 1 for fall, December 1 for spring
Notification date for transfer applicants: March 1 for fall, October 1 for spring
Lowest course grade that may be transferred for credit: C-
Maximum number of credits that may be transferred: 66 credits from a two-year institution, 90 credits from a four-year institution
Minimum number of credits that must be earned at school: 30 to receive an associate's degree, 30 to receive a bachelor's degree



Data is copyrighted material under license to Wintergreen Orchard House, a division of Alloy Education, which is reproduced on this website by permission of Wintergreen Orchard House. Material may contain updates provided solely by the institution to which the updated Data relates. Copyright © 2006-2008 by Wintergreen Orchard House. All rights reserved.


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