| Math for the Professional Kitchen Contributor(s): The Culinary Institute of America (Cia) (Author), Dreesen, Laura (Author), Nothnagel, Michael (Author) |
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ISBN: 0470508965 ISBN-13: 9780470508961 Publisher: Wiley OUR PRICE: $35.10 Product Type: Paperback - Other Formats Published: July 2013 |
| Additional Information |
| BISAC Categories: - Cooking | Methods - General |
| Dewey: 641.501 |
| LCCN: 2010013124 |
| Physical Information: 0.7" H x 8.4" W x 10.7" (1.50 lbs) 320 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure to costing ingredients and setting menu prices, this book provides a thorough understanding of the crucial math concepts used in the restaurant and foodservice industry. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. - Vital mathematical concepts are reinforced with easy-to-understand examples and review questions - The book is accompanied by instructor support materials including an Instructor's Manual, a Respondus test bank, and PowerPoint lecture notes - This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success, and that makes Math for the Professional Kitchen the ultimate math resource for every kitchen and every culinary classroom. |