Essential math concepts for professional chefs and culinary
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 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
? The book is accompanied by instructor
support materials including an Instructor?s Manual, a
Respondus test bank, and PowerPoint lecture notes
? This is a thorough, comprehensive main
text for culinary students as well as a great kitchen reference for
A good chef needs a firm grasp of basic math skills in order to
cook well and achieve financial success, and that makes Math for
the Professional Kitchen the ultimate math resource for every
kitchen and every culinary classroom.
Susan Wysocki (left) has had a career as a banker, a chef, and acollege professor. She has been teaching in the business managementdepartment at The Culinary Institute of America since 1999. Inaddition, she is the owner and operator of Babycakes Cafe inPoughkeepsie, New York, where she lives with her two sons, Alex andOliver. Michael Nothnagel (center) has taught mathematics at the highschool, community college, and university levels for the past 14years. He has been a faculty member at The Culinary Institute ofAmerica since 2006. He also constructs crossword puzzles for majornewspapers and other venues. Laura Dreesen (right) has been with The Culinary Institute ofAmerica for 15 years. During that time, she has taught mathematics,cost control, introduction to computers, and computers in the foodbusiness and is coauthor of the college's personal finance course.She is an avid gardener and a foodie through and through.