First Year (Freshman)

Fall Semester (Kennedy King - CCC)

  • English 101 (Composition I) 3 credits
  • Culinary Arts 701 (Introduction to Food Service I) 3 credits
  • Culinary Arts 703 (Food Sanitation & Food Safety I) 2 credits
  • Culinary Arts 705 (Chef's Training I - Section A) 4 credits
  • Culinary Arts 708 (Chef's Training I - Section B) 4 credits

Spring Semester (Kennedy King- CCC)

  • Social & Behavioral Science 3 credits
  • Culinary Arts 706 (Introduction to Garde Manger) 4 credits
  • Culinary Arts 730 (International Cooking) 4 credits
  • Hospitality Management 724 (Hospitality Management) 3 credits
  • Culinary Art 714 (Nutrition for Chefs) 3 credits

Second Year (Sophomore)

Fall Semester (Kennedy King - CCC)

  • Culinary Arts 709 (Advanced Garde Manger) 4 credits
  • Culinary Arts 707 (Food Service Technology) 4 credits
  • Culinary Arts 710 (Plant Based Cooking) 4 credits
  • Fine Arts & Humanities 3 credits
  • BIOL 107 (Nutrition/Consumer Education) 3 credits

Spring Semester (Kennedy King - CCC)

  • Hospitality Management 860 (Hospitality Internship) 4 credits
  • Humanities 3 credits
  • Culinary Arts 728 (Restaurant Service) 7 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
  • MATH 110 (Quantitative Literacy) 3 credits
  • Physical Science 3 credits
  • Social Science 3 credits

Spring Semester (Roosevelt University)

  • ACCT 210 (Principles of Accounting I) 3 credits
  • HOSM 210 or 231 (Front Office Management or Introduction to Meeting & Event Management) 3 credits
  • Humanities 3 credits
  • Social Science 3 credits
  • BIOL 111 or 112 (Human or Environmental Biology) 4  credits

summer SEMESTER (ROOSEVELT UNIVERSITY)

  • BLAW 201 (Business Law I) 3 credits
  • HOSM 3XX (HOSM 300 level elective) 3 credits

Fourth Year (Senior)

Fall Semester (Roosevelt University)

  • HOSM 230 (Food & Beverage Management) 3 credits
  • HOSM 290 (Methods & Research in Hospitality) 3 credits
  • HOSM 300^ (Operations Analysis for the Hospitality Industry) 3 credits
  • HOSM 311^ (Organizational Development for Hospitality) 3 credits
  • HOSM 3XX (HOSM 300 level elective) 3 credits
  • HOSM 410 (Applied Research Methods) 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
  • MKTG 302 (Principles of Marketing) 3 credits
  • HOSM 430 (Operations Analysis) 3 credits
  • HOSM 440 (Organizational Development) 3 credits

summer SEMESTER (ROOSEVELT UNIVERSITY)

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

Fifth Year (Graduate)

FALL SEMESTER (ROOSEVELT UNIVERSITY)

  • HOSM 400 (The Art of Research, Data & Analysis in Hospitality & Tourism) 3 credits
  • HOSM 450 or 460 (Graduate Seminar in Food Service of 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.

AAS Culinary - students will transfer in 65 credits with only 9 being applied to the major.  The remaining 54 credits will all be applied to general electives.

Roosevelt University 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.