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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, 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.
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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, 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.
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Vital math concepts for professional chefs and culinary students
A good chef requires a firm grasp of essential math skills in order to succeed professionally and financially. From scaling recipes and converting units of measure to costing ingredients and setting menu prices, Math for the Professional Kitchen, designed and authored by veteran math instructors at The Culinary Institute of America, provides a thorough understanding of the mathematical concepts so crucial for success in the foodservice industry.
Based on in-classroom practice at the CIA, this book covers the entirety of the standard culinary math curriculum, including determining yields, portioning, ratios, and much more. Easy-to-understand examples, end-of-chapter review questions, a handy glossary, and helpful appendices make it a perfect textbook for students as well as professional culinarians.
Founded in 1946, The Culinary Institute of America is an independent, not???for???profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 40,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. For more information, visit www.ciachef.edu.
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- EditorialWiley John + Sons
- Año de publicación2013
- ISBN 10 0470508965
- ISBN 13 9780470508961
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Descripción Paperback. Condición: new. Paperback. 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 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 questionsThe book is accompanied by instructor support materials including an Instructor's Manual, a Respondus test bank, and PowerPoint lecture notesThis 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. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9780470508961
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