Math for the Professional Kitchen


Math for the Professional Kitchen Author The Culinary Institute of America (CIA)
ISBN-10 0470508965
ISBN-13 9780470508961
Year 2013-07-29
Pages 320
Language English
Publisher Wiley
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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 it covers crucial information that will benefit every foodservice provider 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 This is a thorough comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers where math skills play a crucial role in the ever important bottom line

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