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Math for the Professional Kitchen - The Culinary Institute of America (CIA), and Dreesen, Laura, and Nothnagel, Michael
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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, this book provides a thorough understanding of the crucial math concepts used in the restaurant and foodservice industry. Written by three veteran math instructors from The ...

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Math for the Professional Kitchen 2011, John Wiley & Sons Inc, New York

ISBN-13: 9780470508961

Paperback