First Year (Freshman)

Fall Semester (City Colleges of Chicago)

  • CUL 700 (College Success with Hospitality Perspective) 3 credits
  • CUL 701 (Introduction to Food Service) 3 credits
  • CUL 703 (Food Sanitation & Safety I) 2 credits
  • CUL 705 (Chef's Training I: Section A) 4 credits
  • CUL 108 (Chef's Training I: Section B) 4 credits

Spring Semester (City Colleges of Chicago)

  • HMGT 806 (Customer Service Fundamentals) 3 credits
  • HMGT 807 (Hospitality Financial Management) 3 credits
  • CUL 723 (Food Service Management) 5 credits
  • HMGT 808 (Restaurant Operations) 4 credits
  • ENGL 101 (Composition I) 3 credits

Second Year (Sophomore)

Fall Semester (City Colleges of Chicago)

  • HMGT 812 (Hotel & Lodging Operations) 4 credits
  • HMGT 814 (Hospitality Procurement) 3 credits
  • HMGT 810 (Bar & Beverage Operations) 3 credits
  • SPEECH 101 (Fundamentals of Speech) 3 credits
  • MATH 118 (General Education Math) 4 credits

Spring Semester (City Colleges of Chicago)

  • HMGT 816 (Introduction to Hospitality Marketing Principles) 3 credits
  • HMGT 860 (Hospitality Internship) 4 credits
  • ANTHRO 202 (Cultural Anthropology) 3 credits
  • CIS 144 (Java Based Programming Language) 3 credits
  • HUM 201 (General Course Humanities I) 3 credits

Third Year (Junior)

Fall Semester (Roosevelt University)

  • TRS 101* (Transfer Success Course), 1 credit
  • ENG 102 (English Composition II) 3 credits
  • BADM 101 (Introduction to Business) 3 credits
  • HOSM 201 (Introduction to the Hospitality Industry) 3 credits
  • Natural Science (One Natural Science Course with lab) 4 credits
  • ACCT 210 (Principles of Accounting I) 3 credits

Spring Semester (Roosevelt University)

  • Social Science 3 credits
  • Humanities 3 credits
  • Natural Science 3 credits
  • BLAW 201 (Business Law I) 3 credits
  • HOSM 210 or 231 (Front Office Management or Introduction to Meeting & Event Management) 3 credits
  • HOSM 300^ (Operations Analysis for the Hospitality Industry) 3 credits

summer SEMESTER (ROOSEVELT UNIVERSITY)

  • HOSM 3XX (HOSM 300 level elective) 3 credits
  • HOSM 3XX (HOSM 300 level elective) 3credits
  • 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 311 (Organizational Development for Hospitality) 3 credits
  • MKTG 302 (Principles of Marketing) 3 credits
  • HOSM 3XX (HOSM 300 level elective) 3 credits
  • HOSM 3XX (HOSM 300 level elective) 3 credits

Spring Semester (Roosevelt University)

  • HOSM 350 (Advanced Marketing for the Hospitality Industry) 3 credits
  • HRM 311 (Introduction to Human Resource Management) 3 credits
  • HOSM 399 (Hospitality Management Senior Project) 3 credits
  • HOSM 3XX (HOSM 300 level elective)
  • HOSM 3XX (HOSM 300 level elective)

CCC-One course will satisfy the Human Diversity (HD) requirement in either the Social/Behavioral or Fine Arts &
Humanities Category. 

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

^=Grade of C or higher required for major courses