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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.
- Sales Rank: #44477 in Books
- Published on: 2013-07-29
- Original language: English
- Number of items: 1
- Dimensions: 10.70" h x .70" w x 8.10" l, 1.50 pounds
- Binding: Paperback
- 320 pages
From the Back Cover
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.
About the Author
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.
Most helpful customer reviews
28 of 29 people found the following review helpful.
Good for the kitchen, missing business section
By Patrick E. Hansen
I attended the CIA a number of years ago and felt like I learned a great deal about the mathematics of running a business as well as a kitchen. I purchased this book expecting to find both sets of information now that I am responsible for the business as a whole. Unfortunately, this book only contains the algebra necessary to do recipe costing, and half of it is worksheets. There is no information necessary to do P&L calculations or any other larger business concerns.
4 of 4 people found the following review helpful.
Ktichen Math 101
By N. Privette
I'm not really sure how to rate this because it does do what it says it will, I suppose, but it isn't at all what I was looking for. I own a restaurant and have come up with my own guidelines for managing food cost, but I was hoping for some professional verification that I'm doing it right. This isn't the book for that level of operations. This truly is just MATH - converting pounds to ounces, ounces to tablespoons, that kind of thing. Scaling recipes up and down. And stuff like, "If I need 5 pounds of chopped onion, how many raw onions do I have to buy?" I was looking for something about restaurant math from the owner/manager standpoint. But if you're looking for Kitchen Math 101, I doubt you could do better.
9 of 9 people found the following review helpful.
Great book
By Cynthia A. Hay
If you are looking for a book to provide information on menu pricing, this is it!
I rented the book for a culinary theory class. I will purchase it to keep in my library.
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