IUOAMC · ICGA · KNOWLEDGE
Culinary Adjudication Measurement Science (CAMS)
Why does a dish receive different scores from two judges or across two servings? This applied reference examines dish performance, judging reliability, service conditions, context and time. It follows the evidence from observation to score and decision. Worked calculations explain weighting, consistency, panel agreement, widely separated ratings and missing scores. Tables, mind maps and practical laboratories span 100 units in ten themes. English: 308 pages; Arabic: 295; French: 302. Each edition is purchased separately.
Author: Ahmad Issam Maadarani
Publisher: IUOAMC
Inside the book
- Author's message, introduction and linked contents
- 100 units across ten themes and a guide to equations with worked examples
- Dish measurement, assessor calibration, evidence quality and fair comparison
- Illustrative teaching cases and data with limits of methodological sources
Who is this book for?
For chefs, trainers, culinary judges, product developers and students connecting flavor explanation with measurement, experimentation and decisions.
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Individual use licence
For reading and professional reference. Redistribution or resale of the book file is excluded. Internal worksheet use with attribution remains permitted, subject to statutory rights and exceptions.
ICGA · UK IPO UK00004350642 · Class 41