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OverviewWritten by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter. Full Product DetailsAuthor: Linda Blocker , Julia Hill , The Culinary Institute of America (CIA)Publisher: John Wiley and Sons Ltd Imprint: John Wiley & Sons Ltd Edition: 3rd Revised edition Dimensions: Width: 21.60cm , Height: 0.60cm , Length: 27.40cm Weight: 0.001kg ISBN: 9780470068212ISBN 10: 0470068213 Pages: 272 Publication Date: 13 September 2007 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Out of Print Availability: In Print Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock. Table of ContentsReviewsAuthor InformationLinda Blocker taught middle and high school mathematics for ten years before joining the faculty of The Culinary Institute of America. During her three years at the CIA, she taught culinary math. She spent many years involved in her family's gourmet food business, Meredith Mountain Farms. Julia Hill taught cost control and culinary math at The Culinary Institute of America for fifteen years. Prior to her teaching position at the CIA, she was a public accountant and restaurant manager. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications. Tab Content 6Author Website:Countries AvailableAll regions |