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Book details
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Author : The Culinary Institute of America (CIA)
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Pages : 320 pages
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Publisher : Wiley 2013-07-29
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Language : English
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ISBN-10 : 0470508965
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ISBN-13 : 9780470508961
Book Synopsis
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.