Math for the Professional Kitchen

Essential math concepts for professional chefs and culinary students<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, this book provides a thorough understanding of the crucial math concepts used in the restaurant and foodservice industry.<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 /> •    Vital mathematical concepts are reinforced with easy-to-understand examples and review questions<br /> •    The book is accompanied by instructor support materials including an Instructor’s Manual, a Respondus test bank, and PowerPoint lecture notes<br /> •    This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals <br /> A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success, and that makes <i>Math for the Professional Kitchen</i> the ultimate math resource for every kitchen and every culinary classroom.<br />