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.
