Culinary Math by Julia Hill

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Culinary Math by Julia Hill
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Culinary Math by Julia Hill

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  • Product ID: S92559954
Package Size
27.5cm x 21.5cm x 1.3cm
Gross Weight
614g
Author
Julia Hill
Author
Linda Blocker
Author
Culinary Institute of America (CIA)
Format
Paperback
Pages
272
Width
215.00 mm
Height
275.00 mm
Thickness
13.00 mm
ISBN
9780470068212
ISBN10
0470068213
BISAC Category Code
MAT003000
Dewey
641.50151
Nielsen BookScan Product Class
S4.6
BIC Subject Category
KNSH1
Publisher
John Wiley and Sons Ltd
Publication date
13 September 2007
Country
United Kingdom
City
Chichester

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Culinary Math by Julia Hill

Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource.. More
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About this book, the "Culinary Math by Julia Hill" author(s):
Linda 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.

Description

Written 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. http://www.dropshippers.co.za/

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Floor Sample by Julia CameronWriting Diet by Julia CameronCulinary Taste: ConsumerThe Sound of PaperCulinary Pleasure: CookbooksAsian Fusion: A CulinaryKaplan GMAT Math WorkbookGarde Manger: Study GuideMath, Grade 6Math Workout for the GMATCollege MathematicsThe Abduction of JuliaThe Fat Flush FoodsInspirations: MeditationsHow to Avoid Making ArtJane Grigson's Fruit BookI am Grateful: RecipesClass Two at the ZooJulia Bradbury's "RailwayAt Your Service: A HandsA Modern HerbalHands-on Math ProjectsAnswered PrayersReflections on the Artist's
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