This specialized calculation book for trainees in the pastry chef profession contains over 750 sample and text problems of varying difficulty for all calculations that arise in professional practice. The mathematical content is aligned with the learning fields and corresponds to the current curriculum. The first part of the book builds on previously known concepts, thereby closing knowledge gaps. The second part of the book encourages independent learning. Introductory sample problems contribute to independent knowledge expansion, while numerous exercises aim to deepen the learned material. At the beginning of each chapter, there is a detailed introduction explaining why trainees in the pastry chef profession need to master these calculations and which calculation methods are necessary for problem-solving. This specialized calculation book demonstrates for.