{"product_id":"math-for-the-professional-kitchen","title":"Math for the Professional Kitchen","description":"\u003cp\u003e\u003cb\u003eEssential math concepts for professional chefs and culinary students\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIdeal for students and working professionals, \u003ci\u003eMath for the Professional Kitchen\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003eWritten 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.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eVital mathematical concepts are reinforced with easy-to-understand examples and review questions\u003c\/li\u003e \u003cli\u003eThe book is accompanied by instructor support materials including an Instructor's Manual, a Respondus test bank, and PowerPoint lecture notes\u003c\/li\u003e \u003cli\u003eThis is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eA good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success, and that makes \u003ci\u003eMath for the Professional Kitchen\u003c\/i\u003e the ultimate math resource for every kitchen and every culinary classroom.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e Laura Dreesen, Michael Nothnagel, Susan Wysocki\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Paperback\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 320\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eISBN-13:\u003c\/strong\u003e 9780470508961\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePublication date:\u003c\/strong\u003e 20110819\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":43558805930045,"sku":"9780470508961","price":65.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0597\/7689\/2989\/files\/9780470508961.jpg?v=1788384991","url":"https:\/\/www.palmleaf.com.au\/products\/math-for-the-professional-kitchen","provider":"Palmleaf","version":"1.0","type":"link"}