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Math for the Professional Kitchen
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Math for the Professional Kitchen
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
This comprehensive text is ideal for culinary students seeking to master professional kitchen math and working chefs who require a reliable reference for day-to-day calculations and cost management.
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See moreA good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success. Ideal for students and working professionals, this book explains all the essential mathematical skills needed to run a successful, profitable food-industry operation.
Book Hero Magic formatted this description to make it easier to read. While it's new and
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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 utilises 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.
Book Details
INFORMATION
ISBN: 9780470508961
Publisher: John Wiley & Sons Inc
Format: Paperback / softback
Date Published: 20 September 2011
Country: United States
Imprint: John Wiley & Sons Inc
Audience: Professional and scholarly
DIMENSIONS
Spine width: 18.0mm
Width: 216.0mm
Height: 272.0mm
Weight: 726g
Pages: 320
About the Author
Susan Wysocki (left) has had a career as a banker, a chef, and acollege professor. She has been teaching in the business managementdepartment at The Culinary Institute of America since 1999. Inaddition, she is the owner and operator of Babycakes Cafe inPoughkeepsie, New York, where she lives with her two sons, Alex andOliver. Michael Nothnagel (center) has taught mathematics at the highschool, community college, and university levels for the past 14years. He has been a faculty member at The Culinary Institute ofAmerica since 2006. He also constructs crossword puzzles for majornewspapers and other venues. Laura Dreesen (right) has been with The Culinary Institute ofAmerica for 15 years. During that time, she has taught mathematics,cost control, introduction to computers, and computers in the foodbusiness and is coauthor of the college's personal finance course.She is an avid gardener and a foodie through and through.
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