Title
Math For The Professional Kitchen-used
Delivery time: 8-12 business days (International)
Essential Math Concepts For Professional Chefs And Culinary Studentsideal 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 Inclassroom 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 Easytounderstand Examples And Review Questions 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 Working Professionalsa 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.
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⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Frequently Asked Questions
- Q: What is the main focus of 'Math for the Professional Kitchen'? A: 'Math for the Professional Kitchen' focuses on essential mathematical skills required for culinary students and professional chefs, covering topics such as recipe scaling, unit conversions, ingredient costing, and menu pricing.
- Q: Who are the authors of this book? A: The book is authored by three veteran math instructors from The Culinary Institute of America, bringing extensive knowledge and experience in culinary education.
- Q: What topics are covered in the book? A: The book covers a comprehensive range of topics including conversions, determining yields, purchasing, portioning, and other crucial math concepts necessary in the restaurant and foodservice industry.
- Q: Is this book suitable for beginners in culinary math? A: Yes, the book is designed for both beginners and advanced learners, providing clear explanations and practical examples to help all levels understand culinary math.
- Q: Does the book include any additional resources for instructors? A: Yes, it includes instructor support materials such as an Instructor's Manual, a Respondus test bank, and PowerPoint lecture notes to aid teaching.
- Q: What is the binding type of this book? A: 'Math for the Professional Kitchen' is available in paperback binding, making it durable and easy to handle for daily use in kitchens and classrooms.
- Q: How many pages does the book have? A: The book contains a total of 320 pages filled with essential mathematical concepts and practical applications for the culinary field.
- Q: What edition of the book is available? A: The book is currently available in its first edition, published on July 29, 2013.
- Q: Is this book a good reference for working chefs? A: Absolutely, it serves as a great kitchen reference for working professionals, reinforcing essential math skills necessary for culinary success.
- Q: What is the condition of the book? A: The book is in new condition, ensuring that readers receive a quality product for their culinary math education.