First Year (Freshman)

Fall Semester (McHenry County College)

  • ENG 151 (Composition I) 3 credits
  • Humanities & Fine Arts 3 credits
  • MAT 100 or higher 3 credits
  • CLM 100 (Introduction to Hospitality) 3 credits
  • CLM 160 (Menu Planning) 3 credits

Spring Semester (McHenry County College)

  • ENG 152 (Composition II) 3 credits
  • Social & Behavioral Science 3 credits
  • Physical or Life Science 3 credits
  • CLM 105 (Sanitation & Safety) 2 credits
  • PAS 101 (Pastry Skills I) 7 credits

Second Year (Sophomore)

Fall Semester (McHenry County College)

  • CLM 106 or HFE 250 (Culinary Nutrition or Nutrition for Wellness) 3 credits
  • CLM 107 (Culinary and Hospitality Supervision) 3 credits
  • CLM 130 (Inventory, Purchasing & Costing) 3 credits
  • PAS 102 (Pastry Skills II) 7 credits
  • BUS 255 (Internship - optional) 2 credits

Spring Semester (McHenry County College)

  • PAS 103 (Pastry Skills III) 5 credits
  • PAS 208 (Bakery Operations) 5 credits
  • PAS 240 (Decorative Pastry Skills) 3 credits
  • PAS 250 (Confections & Chocolates) 3 credits

Third Year (Junior)

Fall Semester (Roosevelt University)

  • TRS 101* (Transfer Success Course), 1 credit
  • BADM 101 (Introduction to Business) 3 credits
  • Humanities 3 credits
  • BIOL 111 or 112 (Human or Environmental Biology) 4 credits
  • MATH 110 (Quantitative Literacy) 3 credits
  • HOSM 201 (Introduction to the Hospitality Industry) 3 credits

Spring Semester (Roosevelt University)

  • ACCT 210 (Principles of Accounting I) 3 credits
  • BLAW 201 (Business Law I) 3 credits
  • HOSM 210 or 231 (Front Office Management or Introduction to Meeting and Event Management) 3 credits
  • HRM 311 (Introduction to Human Resource Management) 3 credits
  • HOSM 3XX (HOSM 300 level elective) 3 credits
  • Social Science 3 credits

summer SEMESTER (Roosevelt University)

  • HOSM 3XX (HOSM 300 level elective) 3 credits
  • 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 and Tourism) 3 credits
  • HOSM 300^ (Operations Analysis for the Hospitality Industry) 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

Spring Semester (Roosevelt University)

  • HOSM 350^ (Advanced Marketing for the Hospitality Industry) 3 credits
  • HOSM 399^ (Hospitality Management Senior Project) 3 credits
  • HOSM 3XX (HOSM 300 level elective) 3 credits
  • HOSM 3XX (HOSM 300 level elective) 3 credits
  • HOSM 3XX (HOSM 300 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 

RU Core Experiential Learning Course may be completed within a major course, consult advisor