Math for the Professional Kitchen
(Sprache: Englisch)
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...
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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.
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.ran 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'
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.ran 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'
Inhaltsverzeichnis zu „Math for the Professional Kitchen “
Acknowledgments. Foreword. Chapter 1: Units of Measure and Unit Conversions. Chapter 2: Recipe Scaling. Chapter 3: Yield Percent. Chapter 4: Purchasing and Portioning. Chapter 5: Recipe Costing. Chapter 6: Kitchen Ratios Appendix I: Additional Information on Units of Measurement. Appendix II: Volume Unit Equivalent Visual Memorization Aids. Appendix III: Changing Between Fractions, Decimals, and Percents. Appendix IV: Problem Solving with the Bridge. Answers to Practice Problems. Glossary of Terms. References.
Autoren-Porträt von The Culinary Institute of America (CIA)
Susan Wysocki (left) has had a career as a banker, a chef, and a college professor. She has been teaching in the business management department at The Culinary Institute of America since 1999. In addition, she is the owner and operator of Babycakes Café in Poughkeepsie, New York, where she lives with her two sons, Alex and Oliver. Michael Nothnagel (center) has taught mathematics at the high school, community college, and university levels for the past 14 years. He has been a faculty member at The Culinary Institute of America since 2006. He also constructs crossword puzzles for major newspapers and other venues.
Laura Dreesen (right) has been with The Culinary Institute of America for 15 years. During that time, she has taught mathematics, cost control, introduction to computers, and computers in the food business and is coauthor of the college's personal finance course. She is an avid gardener and a foodie through and through.
Bibliographische Angaben
- Autor: The Culinary Institute of America (CIA)
- 2013, 1. Auflage, 320 Seiten, Maße: 21,7 x 27,6 cm, Kartoniert (TB), Englisch
- Verlag: Wiley & Sons
- ISBN-10: 0470508965
- ISBN-13: 9780470508961
- Erscheinungsdatum: 29.07.2013
Sprache:
Englisch
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