Math for the Professional Kitchen

Math for the Professional Kitchen

Essential math concepts for professional chefs and culinary students<br /> <br /> Ideal for students and working professionals, <i>Math for the Professional Kitchen</i> 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. <br /> <br /> 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.<br /> <br /> <ul class="noindent"> <li>Vital mathematical concepts are reinforced with easy-to-understand examples and review questions</li> <li style="list-style: none"><br /> <br /> </li> <li>This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals</li> <li style="list-style: none"><br /> <br /> <i>Math for the Professional Kitchen</i> 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.</li> </ul>