Culinary Math Principles and Applications

Culinary Math Principles and Applications describes and illustrates how and why foodservice workers use math every day in the professional kitchen. This text-workbook integrates math skills within culinary arts in an easy-to-follow style that helps learners grasp key principles and applications.
Each chapter is divided into Sections by subtopic and each section ends with a Checkpoint that is comprised of short-answer review questions requiring the application of key principles.
Checkpoint Answers, a Chapter Summary, and several pages of Math Exercises are provided at the end of each chapter. The Appendix contains a listing of math formulas, reference tables, and blank forms for use when performing foodservice calculations.

A Windows compatible CD-ROM is included, containing supplemental interactive learning tools.

Michael J. McGreal, CEC, CCE, CHE, FMP, CHA, MCFE, is the Culinary Arts/Hospitality Management Department Chair at Joliet Junior College and the 2009 FENI Postsecondary Educator of the Year. Chef McGreal has over 25 years of foodservice experience and his first textbook, Culinary Arts Principles and Applications, received a 2008 Cordon d Or International Culinary Academy Award.

Linda J. Padilla has taught mathematics at Joliet Junior College for over 25 years. She holds degrees in mathematics, education, and counseling. Linda has extensive experience collaborating with other disciplines and has developed curriculum strategies and applications for math in the culinary arts. Her work on math applications in the culinary field has also been featured at national conferences.