Successfully completing an apprenticeship as a cook generally requires accuracy, organisational talent, and a good physical constitution. The results of the current 2018 BIBB/BAuA Employment Survey specifically confirm the latter requirement, because professional cooking involves above average physical demands and high-intensity work. Moreover, according to Barmer Ersatzkasse (2017), the sickness rate among cooks (5.7 %) is higher than among other insured individuals (4.8 %).

English translation. German original version available:
doi: 10.21934/baua:fakten20200515