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Math for the Professional Kitchen
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Description
Description| Publisher | John Wiley & Sons Inc (US) |
| Author(s) | The Culinary Institute of America (CIA) / Laura Dreesen / Michael Nothnagel / Susan Wysocki |
| Edition | 1 |
| Published | 19th August 2011 |
| Related course codes |
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.
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.
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