Craig Cox, Culinary Arts

Cox, CraigCraig Cox
ccox@jocoed.net

Educational Background:

  • Scholastic Course Completion UT Martin.

Prior Experience:

  • Teacher – JCHS CTE Culinary Arts Program (2014 – present)
  • 26.5 Years of restaurant service management.
    • Executive Chef Boscos Nashville
    • Executive Chef Parkside Management Memphis
    • General Manager Panera Bread Johnson City
    • Executive Chef Italian Market and Grill Knoxville, TN
    • General Manager Flapjacks Gatlinburg, TN

 Primary Courses:

Culinary I,

Course Description Culinary Arts I equips students with the foundational knowledge and skills to pursue careers in the culinary field as a personal chef, caterer, executive chef, and food and beverage manager. Upon completion of this course, proficient students will have knowledge in the components of commercial kitchen safety and sanitation, history of the foodservice industry, careers, nutrition, recipe basics,proper kitchen tools and equipment, and kitchen staples. Throughout the course students will gain experience in commercial food production and service operations, while preparing for further training at the postsecondary level. Artifacts will be created for inclusion in a portfolio, which will continue throughout the full sequence of courses. In addition to implementing the following standards, the course should include a suggested 30 hours spent in a commercial kitchen laboratory.
Culinary II
Course Description Culinary Arts II is an applied-knowledge course to prepare students for careers in the culinary field as a personal chef, caterer, executive chef, and food and beverage manager. Upon completion of this course, proficient students will have an understating of commercial kitchen safety and sanitation, menu planning, food presentation, purchasing and inventory, preparation skills, cooking principles,and food preparation. Students will gain experience in commercial food production and service operations, while preparing for further training at the postsecondary level. Artifacts will be created for inclusion in a portfolio, which will continue throughout the full sequence of courses. In addition to implementing the following standards, the course should include a suggested 30 hours spent in a commercial kitchen laboratory
Culinary III
Course Description Culinary Arts III is an advanced course intended to further equip students with the skills and knowledge needed to pursue a variety of careers in the culinary field. Upon completion of the course, students will be proficient in components of commercial kitchen safety and sanitation, dining room service, food preparation and presentation, bakeshop preparation skills and equipment, and advanced cooking principles. Students will gain experience in commercial food production and service operations, while preparing for further training at the postsecondary level. Artifacts will be created for inclusion in a portfolio, which will continue throughout the full sequence of courses. In addition to implementing the following standards, the course should include a suggested 30 hours spent in a commercial kitchen laboratory.

 Contact Me:

Johnson County High School
290 Fairground Hill
Mountain City, TN 37683

Phone: 423-727-2620
Fax:  423-727-2674

Email: ccox@jocoed.net