Name: Math for the Professional Kitchen
Author Name: Laura Dreesen, Michael Nothnagel, and Susan Wysocki; Published by The Culinary Institute of America
Tags: culinary math, professional kitchen, food service calculations, recipe scaling, cost control, kitchen operations, chef training, CIA, hospitality education, precision cooking
Description: A vital resource for culinary students and professionals, Math for the Professional Kitchen bridges the gap between cooking and calculation. Developed by The Culinary Institute of America, this book teaches essential math skills for recipe conversions, portioning, inventory, and cost management. With real-world kitchen scenarios, it empowers chefs to operate with accuracy and efficiency.
chef training
CIA
cookbook
cost control
Culinary Math
food service calculations
hospitality education
kitchen operations
precision cooking
professional kitchen
recipe scaling
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