This document contains a questionnaire to assess an individual's suitability to start a career in the culinary field. The questionnaire contains questions in four sections - cooking practice, requirements of the trade, communication practices, and interviewee characteristics. It allows individuals to self-evaluate their experience level and knowledge in areas like culinary training, recipes mastered, ability to handle stress and physical demands, and comfort with tasks like public speaking. Based on their answers, individuals will be given a profile assessment of their readiness to start a culinary business or need for further training.

1. "The support provided by the European Commission for the production of this publication does not constitute an endorsement of its contents,
which reflects the views only of the authors; the Commission cannot be held responsible for any use which may be made of the information
contained therein.
Introduction
Positioning questionnaire

2. "The support provided by the European Commission for the production of this publication does not constitute an endorsement of its contents,
which reflects the views only of the authors; the Commission cannot be held responsible for any use which may be made of the information
contained therein.
Hello,
The questionnaire administered online is intended to be simple to use (most of
the answers to the questions are to be ticked off), and is aimed at people
wishing to develop an activity in the culinary field.
It allows respondents to ask themselves the right questions before starting
and to become aware of the constraints of the trade.
It is rather a self-evaluation. Points are awarded to the answers and will give a
typology of entrepreneur:
Profile A: You can start
Profile B: Register for Further Training (e.g.
Hygiene and Food Safety)
Profile C: Take trade training
QUESTIONNAIRE
I - COOKING PRACTICE
Q.1 - Do you have a cooking diploma? YES
If so, which one?
………………………………………………………………………………….
Q.2 -Have you followed a training course in cooking? YES
NO
NO

3. "The support provided by the European Commission for the production of this publication does not constitute an endorsement of its contents,
which reflects the views only of the authors; the Commission cannot be held responsible for any use which may be made of the information
contained therein.
If so, which one?
……………………………………………………………………………………
……………………………………………………………………………………
Q.3 - Number of years of experience in the restaurant business
None Less than 1
year
between 1 and 5
years
5 years to 10 years
more than 10 years
Q.4 - You do not have a diploma or training, cooking is your passion
and you have learned to cook on the job from
Family Frie
nd
Head cook Others
Others :
Specify ……………………………………………………………………………………
……………………………………………………………………………………
Q.5 - Do you prepare meals on a daily basis?
Every day of
the year
1 to 3 times a
week
once a
month
On the occasion of
Q.6 - What types of cooking do you do? Tick 2 boxes maxi
Traditional cuisine
World cuisine Gourmet
cuisine Vegan cuisine
Vegetarian cuisine
Other
Q.7 - Have you organised "big" meals, number of guests?
More than
20
between 20
and 50
between 50
and 100
more than 100
Q.8 - How many recipes do you master?
1 à 5 6 à 10 11 à 20 more than 20

4. "The support provided by the European Commission for the production of this publication does not constitute an endorsement of its contents,
which reflects the views only of the authors; the Commission cannot be held responsible for any use which may be made of the information
contained therein.
Name 3 that you master perfectly:
……………………. ……………………. …………………….
II - REQUIREMENTS OF THE TRADE
Q.9 - Do you know what is
a) - the cold chain YES NO
b) - the forward march YES NO
c) - Hygiene and food safety YES NO
d) - A technical data sheet YES NO
Definitions
a) - The "cold chain" means ensuring that refrigerated or frozen food is constantly
maintained at a temperature, positive or negative as the case may be, that complies
with the regulations or with its labelling.
https://www.economie.gouv.fr/dgccrf/Publications/Vie-pratique/Fiches-pratiques/
Cold Chain
b) - Moving forward" is above all a question of organisation. In concrete
terms, it is a question of avoiding the clean circuit crossing the dirty circuit.
https://blog.equiphotel.com/marche-en-avant/
c) - Hygiene and food safety
In order to guarantee maximum food safety and quality for the consumer,
compliance with health rules by the restaurant owner and the retailer is strictly
regulated and subject to frequent checks, particularly with regard to
microbiological risks, which are sources of food poisoning.
https://www.service-public.fr/professionnels-entreprises/vosdroits/F32189
d) - The purpose of the catering data sheet is to create a single document
for each dish or menu, presenting the ingredients and quantities required,
the cost price, the selling price, the margin, the stages of the recipe and any
other important information.

5. "The support provided by the European Commission for the production of this publication does not constitute an endorsement of its contents,
which reflects the views only of the authors; the Commission cannot be held responsible for any use which may be made of the information
contained therein.
Examples :

6. "The support provided by the European Commission for the production of this publication does not constitute an endorsement of its contents,
which reflects the views only of the authors; the Commission cannot be held responsible for any use which may be made of the information
contained therein.

7. "The support provided by the European Commission for the production of this publication does not constitute an endorsement of its contents,
which reflects the views only of the authors; the Commission cannot be held responsible for any use which may be made of the information
contained therein.
Q.10 - What are the steps involved in making a meal?
Arrange in chronological order from 1 to 6 :
Tasting
Organisation
Presentation
Menu
Procurement/Purchasing
Manufacturing
Q. 11 - What precautions should be taken before each meal? (Cross
out the unnecessary answers)
Combing your hair Cleaning your teeth
Cutting your nails Putting on a hairnet
Removing the work apron Changing shoes
Put on gloves Wash your hands
Q.12 - How would you describe your workspace? (2 possible
answers )
Impeccable Row Functional Professional
Q.13 - How long can you stand without sitting down?
Less than 1
hour
Between 1 h
and 3 h
More than 3 hours
Q.14 - Support yourself:
a) - the heat YES NO
b) - Thermal differences (change from hot to cold) YES NO
c) - physical fatigue (carrying loads and standing up) YES NO
Q.15 - Have you had a busy time YES
(e.g. festivals, seasons)
Q.15a - If yes, did you feel nervous or stressed? YES
NO
NO

8. "The support provided by the European Commission for the production of this publication does not constitute an endorsement of its contents,
which reflects the views only of the authors; the Commission cannot be held responsible for any use which may be made of the information
contained therein.
Q.16 - Do you like to cook on your own? YES NO
Q.17 - Do you like to cook with others? YES NO
Q.18 - If so, what tasks do you perform? Tick 2 boxes
Doing the market
Composing a menu
Preparing the meal
Serving meals
Q.19 - What do you give others to do? Tick 2 boxes
Doing the market
Composing a menu
Preparing the meal
Serving meals
III- COMMUNICATION PRACTICES
Q.20 - Do you have a smartphone? YES NO
Q.21 - Do you use social networks for personal purposes?
YES NO
If so, which ones?
…………………………………………………………………………………………………….
…………………………………………………………………………………………………….
Q.22 - Do you take pictures of your ready meals?
R YES NO
Q.22-a - If yes, do you share photos of your work?
Never Sometimes Always
Q.23 - Do you like to share your recipes with those who ask
you?
YES NO

9. "The support provided by the European Commission for the production of this publication does not constitute an endorsement of its contents,
which reflects the views only of the authors; the Commission cannot be held responsible for any use which may be made of the information
contained therein.
Q.24 - In a conversation, do you manage to defend your ideas?
YES NO
Q.25- Are you comfortable speaking in public?
YES NO
IV. CHARACTERISTICS OF THE INTERVIEWEE
You are a
MAN WOMAN
Age range :
18-32
years old
33-47
years old
48-62 years old