First Year (Freshman)

Fall Semester (kennedy king - CCC)

  • B&P 765 (Introduction to Baking) 3 credits
  • B&P 766 (Baking Safety & Sanitation) 2 credits
  • B&P 767 (Baking Techniques) 3 credits
  • B&P 768 (Pastry Techniques) 3 credits
  • B&P 769 (Cookies & Tarts) 3 credits

Spring Semester (kennedy king - CCC)

  • B&P 770 (Basic & Classical Cakes) 3 credits
  • B&P 771 (Special Occasion Cakes) 3 credits
  • B&P 772 (Individual Pastries) 3 credits
  • B&P 773 (Confectionary Arts) 3 credits
  • ENGL 101 (Composition I) 3 credits

Second Year (Sophomore)

Fall Semester (kennedy king - CCC)

  • B&P 774 (Hearth Breads and Rolls) 4 credits
  • B&P 775 (Specialty Breads and Rolls) 4 credits
  • D&P 776 (Advanced Baking Principles) 3 credits
  • B&P 776 (Nutrition/Consumer Education) 3 credits
  • Fine Arts & Humanities 3 credits

Spring Semester (kennedy king - CCC)

  • B&P 777 (Chocolate & Confections) 3 credits
  • B&P 778 (Contemporary Desserts) 6 credits
  • Social & Behavioral Science 3 credits
  • Fine Arts & Humanities 3 credits

Third Year (Junior)

Fall Semester (Roosevelt University)

  • TRS 101* (Transfer Success Course), 1 credit
  • ENG 102 (Composition II: Introduction to Academic Research) 3 credits
  • BADM 101 (Introduction to Business) 3 credits
  • BIOL 111 or 112 (Human or Environmental Biology) 3 credits
  • MATH 110 (Quantitative Literacy) 3 credits
  • HOSM 201 (Introduction to the Hospitality Industry) 3 credits

Spring Semester (Roosevelt University)

  • ACCT 210, HOSM 210 or HOSM 231 (Principles of Accounting I, Front Office Management or Introduction to Meeting & Event Management) 3 credits
  • Social Science 3 credits
  • Humanities 3 credits
  • Physical Science 3 credits
  • BLAW 201 (Business Law I) 3 credits
  • HOSM 3XX (HOSM 300 level elective) 3 credits

summer SEMESTER (ROOSEVELT UNIVERSITY)

  • HOSM 3XX (HOSM 300 level elective) 3 credits
  • Social Science 3 credits

Fourth Year (Senior)

Fall Semester (Roosevelt University)

  • HOSM 230 (Food and Beverage Management) 3 credits
  • HOSM 290 (The Art of Research, Data and Analysis in Hospitality & Tourism) 3 credits
  • HOSM 300^ (Operations Analysis for Hospitality Management) 3 credits
  • HOSM 311^ (Organizational Development for Hospitality) 3 credits
  • MKTG 302 (Principles of Marketing) 3 credits
  • HOSM 440 (Applied Research Methods in Hospitality Management) 3 credits

Spring Semester (Roosevelt University)

  • HOSM 350^ (Advanced Marketing for the Hospitality Industry) 3 credits
  • HOSM 399^ (Hospitality Management Senior Project) 3 credits
  • HRM 311 (Introduction to Human Resource Management) 3 credits
  • HOSM 3XX (HOSM 300 level elective) 3 credits
  • HOSM 430 (Hospitality Operations Analysis) 3 credits
  • HOSM 440 (Organizational Development, Multicultural and Cultural Diversity) 3 credits

summer SEMESTER (ROOSEVELT UNIVERSITY)

  • Humanities 3 credits
  • HOSM 3XX (HOSM 300 level elective) 3 credits

Fifth Year (Graduate)

FALL SEMESTER (ROOSEVELT UNIVERSITY)

  • HOSM 400 (Issues/Trends in the Hospitality Management Industry) 3 credits
  • HOSM 450 or 460 (Graduate Seminar in Food Service or Graduate Seminar in Lodging) 3 credits
  • HOSM 4XX (HOSM 400 level elective) 3 credits
  • HOSM 4XX (HOSM 400 level elective) 3 credits

SPRING SEMESTER (ROOSEVELT UNIVERSITY)

  • HOSM 420 (Management Theory & Practice in Hospitality Management) 3 credits
  • HOSM 490 or 499 (Research Thesis in Hospitality Management or Masters Project) 3 credits
  • HOSM 4XX (HOSM 400 level elective) 3 credits

*TRS 101 -Transfer Success Course (waived with transfer of 90 credit hours or more)

^=Grade of C-or higher required for major courses

City Colleges of Chicago - some courses listed may require pre-requisites, please see your advisor.

Roosevelt University's transfer policy allows students to transfer in a maximum of 70 credit hours from a community college.  Please check with the RU Advisor as general education courses could be completed at the community college which could lower the amount of summer courses for degree completion.