Perceptions des conditions de travail et de formations des apprentis de cuisine : une vision idéalisée de la profession ?
Triple Keywords
Manpower development and training
Tension (Psychology)
Employment (Economic theory)


The objective of the study is to identify the perceptions of apprentices in the kitchen regarding their training and working conditions. Ninety-six apprentices answered an online questionnaire. Descriptive and inferential statistics have been produced. The results show that the more positive the apprentices perceive their working conditions, the less they identify physical constraints inherent in the activity and associated stress. In addition, the more pleasure the apprentices have in their activity, the less stress they experience. Finally, the fact of feeling supported by your chef is a lever not to feel internal violence in the kitchen. In addition, relations within the brigade are considered positive despite ambivalent and humiliating practices sometimes identified. This article, focusing on the initial training of cooks, contributes to enriching research aimed at identifying the factors of academic success and job sustainability within the profession.

Related projects
From the same authors
Report a bug

Under construction

We're in Beta!

The GoTriple platform is still in Beta and we keep adding new features everyday. Check the project's website to see what's new and subscribe to our Mailing List.