$Math for the Professional Kitchen$

Math for the Professional Kitchen

Name: Math for the Professional Kitchen
Brand: Unknown
SKU: 9780470508961
Price: 75.99 NZD
Availability: InStock

By Susan Wysocki and The Culinary Institute of America (CIA) and Laura Dreesen and Michael Nothnagel

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Summary

Math for the Professional Kitchen covers essential mathematical skills vital for chefs and culinary students to manage successful, profitable kitchen operations. It explains recipe scaling, unit conversions, ingredient costing, menu pricing, and other crucial concepts with clear examples and review questions. Authored by experienced instructors from The Culinary Institute of America, the book follows a practical, classroom-tested approach that encompasses the standard culinary math curriculum.
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Format: Paperback / softback

$75⁹⁹

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Math for the Professional Kitchen

$75⁹⁹

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.

A 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.

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

Collections

Education & Reference Engineering, Technology & Agriculture Laura Dreesen Michael Nothnagel Non-Fiction Science & Nature Susan Wysocki The Culinary Institute of America (CIA)

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.