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Math for the Professional Kitchen 1st Edition Download It For Free

Laura Dreesen, Michael Nothnagel, Susan Wysocki

ssential 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.

Categories:
Mathematics
Year:
2013
Publisher:
John Wiley & Sons/The Culinary Institute Of America
Language:
English
Pages:
322
ISBN 10:
0470508965
ISBN 13:
9780470508961
File:
PDF, 8.75 MB