First Year (Freshman)

Fall Semester (City Colleges of Chicago)

  • 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 (City Colleges of Chicago)

  • 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 (Confectionery Arts) 3 credits

Second Year (Sophomore)

Fall Semester (City Colleges of Chicago)

  • B&P 774 (Hearth Breads and Rolls) 4 credits
  • B&P 775 (Specialty Breads and Rolls) 4 credits
  • B&P 776 (Advanced Baking Principles) 3 credits
  • BIOL 107 (Nutrition/Consumer Education) 3 credits
  • Fine Arts & Humanities Course 3 credits

Spring Semester (City Colleges of Chicago)

  • B&P 777 (Chocolate & Confections) 3 credits
  • B&P 778 (Contemporary Desserts) 6 credits
  • Social & Behavioral Science Course 3 credits
  • Fine Arts & Humanities Course 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
  • MATH 110 (Quantitative Literacy) 3 credits
  • BADM 101 (Introduction to Business) 3 credits
  • Social Science 3 credits
  • HOSM 201 (Introduction to Hospitality Industry) 3 credits

Spring Semester (Roosevelt University)

  • Natural Science 3 credits
  • Social Science 3 credits
  • Humanities 3 credits
  • BLAW 201 (Business Law I) 3 credits
  • ACCT 210 (Principles of Accounting I) 3 credits
  • HOSM 210 or 231 (Front Office Management or Introduction to Meeting and Event Management) 3 credits

summer SEMESTER (ROOSEVELT UNIVERSITY)

  • HOSM 3XX (HOSM 300 level elective) 3 credits
  • HOSM 3XX (HOSM 300 level elective) 3 credits
  • HOSM 3XX (HOSM 300 level elective) 3 credits
  • BIOL 111 or 112 (Human or Environmental Biology) 3 credits

Fourth Year (Senior)

Fall Semester (Roosevelt University)

  • HOSM 311 (Organizational Development) 3 credits
  • HOSM 290 (Methods and Research) 3 credits
  • HOSM 230 (Food and Beverage Management) 3 credits
  • MKTG 302 (Principles of Marketing) 3 credits
  • HOSM 3XX (HOSM 300 level elective) 3 credits

Spring Semester (Roosevelt University)

  • HOSM 350 (Advanced Marketing) 3 credits
  • HOSM 399 (Senior Thesis) 3 credits
  • HOSM 3XX (HOSM 300 level Concentration Elective) 3 credits
  • HOSM 3XX (HOSM 300 level elective) 3 credits
  • HOSM 311 (Organizational Development for Hospitality) 3 credits

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

CCC: Some courses may require pre-requisites, please see your advisor.