Culinary Math 2E with Professional Chef's Knife Kit Set
Title | Culinary Math 2E with Professional Chef's Knife Kit Set PDF eBook |
Author | Hill |
Publisher | |
Pages | |
Release | 2006-06-01 |
Genre | |
ISBN | 9780470079874 |
Hill/Culinary Math 2E+pro Cooking 6E College W/Cd+servsafe Essentials 4E W/Exam+prof Chef's Knife Kit - Set
Title | Hill/Culinary Math 2E+pro Cooking 6E College W/Cd+servsafe Essentials 4E W/Exam+prof Chef's Knife Kit - Set PDF eBook |
Author | Hill |
Publisher | |
Pages | |
Release | 2006-05-01 |
Genre | |
ISBN | 9780470097519 |
Culinary Math, Professional Chef 7e, Knife Kit and Servsafe Coursebook 2e with Exam Set
Title | Culinary Math, Professional Chef 7e, Knife Kit and Servsafe Coursebook 2e with Exam Set PDF eBook |
Author | NRA Educational |
Publisher | |
Pages | 1904 |
Release | 2002-05 |
Genre | |
ISBN | 9780471281306 |
Professional Chef 7e, Professional Chef's Knife Ki T and Culinary Math Set
Title | Professional Chef 7e, Professional Chef's Knife Ki T and Culinary Math Set PDF eBook |
Author | Culinary Institute of America (CIA) Staff |
Publisher | |
Pages | 1408 |
Release | 2001-12 |
Genre | |
ISBN | 9780471211440 |
Pro Cooking 5e Pkg, Knife Kit and Culinary Math Set
Title | Pro Cooking 5e Pkg, Knife Kit and Culinary Math Set PDF eBook |
Author | Gisslen |
Publisher | |
Pages | 1344 |
Release | 2002-06 |
Genre | |
ISBN | 9780471271918 |
Culinary Academy of Long Island
Title | Culinary Academy of Long Island PDF eBook |
Author | Culinary Institute of America (CIA) Staff |
Publisher | |
Pages | 1936 |
Release | 2006-10 |
Genre | |
ISBN | 9780470137093 |
Math for the Professional Kitchen
Title | Math for the Professional Kitchen PDF eBook |
Author | The Culinary Institute of America (CIA) |
Publisher | John Wiley & Sons |
Pages | 326 |
Release | 2013-07-29 |
Genre | Cooking |
ISBN | 0470508965 |
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.