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Erie Community College-North Campus - Fall 2012 | ||
Section 01 | ||
 | Math for the Professional Kitchen (1st Edition) by Laura Dreesen, Michael Nothnagel, Susan Wysocki Paperback, 320 Pages, Published 2013 ISBN-10: 0-470-50896-5 / 0470508965 ISBN-13: 978-0-470-50896-1 / 9780470508961 Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure t | |