First Year (Freshman)

Fall Semester (McHenry County College)

  • ENG 151 (Composition I) 3 credits
  • Humanities & Fine Arts (See options in notes) 3 credits
  • MATH Elective (BUS 145 - Business Applications of Mathematics or MAT 100 or higher) 3 credits
  • CLM 100 (Introduction to Professional Hospitality) 3 credits
  • CLM 105 (Sanitation and Safety) 2 credits
  • CLM 106 or HFE 250 (Culinary Nutrition or Nutrition for Wellness) 3 credits

Spring Semester (McHenry County College)

  • ENG 152 (Composition II) 3 credits
  • Social & Behavioral Science (See options in notes) 3 credits
  • Physical or Life Science (See options in notes) 3 credits
  • CLM 101 (Culinary Skills I) 7 credits

Second Year (Sophomore)

Fall Semester (McHenry County College)

  • CLM 102 (Culinary Skills II) 7 credits
  • CLM 103 (Culinary Skills III) 5 credits
  • CLM 107 (Culinary and Hospitality Supervision) 3 credits
  • CLM 130 (Inventory, Purchasing & Costing) 3 credits

Spring Semester (McHenry County College)

  • CLM 140 (Garde Manger and International Cuisine) 4 credits
  • CLM 160 (Menu Planning) 3 credits
  • CLM 208 (Restaurant Operational Skills) 7 credits
  • BUS 255 (Business Internship - optional) 2 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 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
  • Social Science 3 credits
  • HOSM 3XX (HOSM 300 level elective) 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 Hospitality Industry) 3 credits
  • HOSM 399^ (Hospitality Management Senior Project) 3 credits
  • HOSM 3XX (HOSM 300 level elective)
  • HOSM 3XX (HOSM 300 level elective)
  • HOSM 3XX (HOSM 300 level elective)

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

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

MCC Humanities & Fine Arts Options: ART 150, 151, 155, 165, 171, 172, 174, 175, ENG, JRN 180, MUS 151, 153, 154, 171, 172, PHI 151, 155, 160, 240, 251, 261, 262. SPA, THE 151

MCC Social & Behavioral Science Options: ART 151, 155, 160, 170, ECO 250, 251, 252, GEG 202, 203, 204, HIS 131, 132, 165, 170, 172, PLT 150, 151, 155, 251, 255, PSY 151, 250, 251, 260, 261, 265, SOC 151, 175, 251, 260, 261

MCC Physical & Life Science Options: BIO, CHM or HRM