A convenient, affordable and streamlined approach to earn the Bachelor of Science in Hospitality and Tourism Management degree.
Who can enroll in the program?
- Students who have completed an Associate in Applied Science (AAS) degree in Culinary Arts at COD with a minimum 2.00 cumulative GPA.
- New students interested in pursuing a Bachelor of Science degree in Hospitality and Tourism Management offered by Roosevelt University at College of DuPage.
- Students who graduated from COD and went elsewhere can be considered for admission to this 3+1 program if they complete any necessary prerequisites.
How does the program work?
- The 120 credit hour program includes 84 credit hours of COD courses and 36 credit hours of Roosevelt University coursework offered offsite at the Roosevelt University Schaumburg Campus.
- Upon completing the AAS, the student completes 36 credit hours of Roosevelt coursework offered onsite at COD.
- Students should apply for admission to Roosevelt University one full semester prior to starting Roosevelt coursework.
- The final Roosevelt University courses will be offered at a 30 percent discount off of the Roosevelt part-time tuition rate.
The Advantage
With the 3+1 program, students pay COD tuition rates for COD coursework. The final 36 Roosevelt University credit hours are offered at a significantly reduced rate, making the goal of continuing their education a reality for more students. This program exemplifies COD’s mission to make education more affordable for its students while stressing academic quality, first-class faculty and extraordinary learning environments.
Years 1 and 2
- Degree: Associate in Applied Science (AAS) in Culinary Arts
- Total Credits at College of DuPage: 64-68
| Courses | Credit Hours |
|---|---|
| CULIN 1101 Introduction to Culinary Arts | 3 |
| CULIN 1102 Regional American Cuisine | 3 |
| CULIN 1103 Fast Casual Dining Operations | 2 |
| CULIN 1108 Culinary Measurements & Conversions | 2 |
| CULIN 1109 Culinary and Baking Nutrition | 1 |
| CULIN 1120 Sanitation | 1 |
| CULIN 1171 Baking Fundamentals | 3 |
| CULIN 1172 Pastry Fundamentals | 3 |
| CULIN 2152 Food, Beverage and Equipment Purchasing | 3 |
| CULIN 2153 Garde Manger | 2 |
| CULIN 2205 International Cuisine | 3 |
| CULIN 2210 Contemporary a'la carte Cuisine | 4 |
| CULIN 2863 Internship (Career & Technical Ed) | 3 |
| HOSP 1100 Introduction to the Hospitality Industry | 3 |
| HOSP 1121 Supervision in the Hospitality Industry | 3 |
| HOSP 1151 Restaurant Service and Sales | 2 |
| HOSP 1152 Advanced Restaurant Service | 2 |
| Program Electives: | |
|
These three hospitality courses should be taken as part of the AAS degree within HOSP 1111 Front Office Operations (3 credit hours) HOSP 2130 Hospitality Industry Accounting (3 credit hours) HOSP 2230 Law for the Hospitality Industry (2 credit hours) |
8 |
| General Education | 18-22 |
IAI Approved Social & Behavioral Sciences
| Courses | Credit Hours |
|---|---|
| ENGLI 1102 English Composition II* | 3 |
| CIS 1110*, 1150* or 1205* | 3 |
| MATH 1218 or higher (can be used for AAS requirement) | 3 |
| IAI Approved Humanities | 3 |
| IAI Physical Science course with or without a lab | 3-4 |
| IAI Life Sciences with or without a lab | 3-4 |
| IAI Approved Social & Behavioral Sciences | 3 |
| IAI Approved Social & Behavioral Sciences | 3 |
*cannot be used for AAS degree
Year 4
- Minimum semester hours to be earned at RU: 36
| RU Courses | Credit Hours |
|---|---|
| HOSM 290 Hosp. Assessment and Research | 3 |
| HOSM 300 Managerial Accounting for Hosp. Ind. | 3 |
| HOSM 311 Organizational Studies for Hosp. Ind. | 3 |
| HOSM 350 Advanced Marketing for the Hosp. Ind. | 3 |
| HOSM 399 Hospitality Senior Project | 3 |
Roosevelt will choose 21 semester hours from the following offerings:
Students must consult with a Roosevelt University advisor to align academic plans.
| Hotel Concentration | Credit Hours |
|---|---|
| HOSM 302 Hotel Operations | 3 |
| HOSM 303 Hotel Development | 3 |
| HOSM Facilities Management | 3 |
| Meetings Concentration | Credit Hours |
|---|---|
| HOSM 231 Meetings and Events Management | 3 |
| HOSM 315 Applications and Techniques | 3 |
| HOSM 317 Issues and Trends | 3 |
|
Plus one course from: HOSM 319 Events Sales and Services HOSM 323 Exhibition Management HOSM 324 Special Events |
3 |
| Restaurant Concentration | Credit Hours |
|---|---|
| HOSM 330 Food and Beverage | 3 |
| HOSM 333 Purchasing for Hospitality | 3 |
| HOSM 335 Restaurant/ Food Service | 3 |
| HOSM 337 Wine, Liquor, and Beverage | 3 |
| Other | Credit Hours |
|---|---|
| HOSM 351 Introduction to Sports | 3 |
| HOSM 353 Sports Marketing | 3 |
Important Notes
- Students are encouraged to meet with a College of DuPage counselor or advisor for help planning for the College of DuPage portion of the program.
- Courses are not listed in sequence. Please consult your academic advisor and the current course schedule to determine when courses should be taken.
- Student must apply and be accepted into school prior to taking 3rd year courses. Not doing so will result in not receiving financial aid.
- A student must earn a minimum of 120 credit hours to qualify for graduation with a bachelor’s degree. At least 36 of the 120 credit hours for graduation must be completed through Roosevelt University. Students follow the degree requirements for the catalog year in which they enter Roosevelt University.
- Students must register and purchase books at Roosevelt University for Roosevelt University courses.
Contact Information
Counseling, Advising and Transfer Services
Student Services Center (SSC), Room 3200
(630) 942-2259
Erica Poremba, MBA, Ed.D. (ABD)
Executive Director of Community Colleges & Academic Relations
Roosevelt University
(847) 619-8650
Email: eporemba01@roosevelt.edu