Math for the Professional Kitchen
$118.66
- Paperback
320 pages
- Release Date
18 August 2011
Summary
Master the Numbers: Math for the Professional Kitchen
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 c…
Book Details
| ISBN-13: | 9780470508961 |
|---|---|
| ISBN-10: | 0470508965 |
| Author: | The Culinary Institute of America, Laura Dreesen, Michael Nothnagel, Susan Wysocki |
| Publisher: | John Wiley & Sons Inc |
| Imprint: | John Wiley & Sons Inc |
| Format: | Paperback |
| Number of Pages: | 320 |
| Edition: | 1st |
| Release Date: | 18 August 2011 |
| Weight: | 726g |
| Dimensions: | 272mm x 216mm x 18mm |
About The Author
The Culinary Institute of America
Susan Wysocki 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 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 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.
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