Describes / illustrates how and why foodservice workers use math every day in the professional kitchen
Integrates math skills within culinary arts in an easy to follow style
Helps learners grasp key principles and applications
Checkpoint Answers, a Chapter Summary, and several pages of Math Exercises are provided at the end of each chapter
Appendix contains a listing of math formulas, reference tables, and blank forms for use when performing foodservice calculations
CD-ROM containing supplemental interactive learning tools also included
The Author
Michael McGreal, - the Culinary Arts/Hospitality Management Department Chair at Joliet Junior College. The 2009 FENI Postsecondary Educator of the Year. Over 25 years of foodservice experience. First textbook, Culinary Arts Principles and Applications, received a 2008 Cordon d Or International Culinary Academy Award.
Linda Padilla - Taught mathematics at Joliet Junior College for over 25 years. Holds degrees in mathematics, education, and counseling. Extensive experience collaborating with other disciplines. Developed curriculum strategies and applications for math in culinary arts.
