Official ICA Workshop Certification - My Charcuterie Education

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Question 1 of 24

1. Question

What is one of the biggest advantages of teaching charcuterie workshops compared to starting a catering business?

You can sell pre-made boards online
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You can cook whatever you want
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You get paid before the event begins
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You don’t need to show up in person
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Question 2 of 24

2. Question

2. Which of the following is NOT typically required when running a local charcuterie workshop?

A guest list
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Commercial kitchen access
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Basic materials and ingredients
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A local venue partner
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Question 3 of 24

3. Question

3. What’s a benefit of offering workshops for kids or families?

Kids are less expensive to market to
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It creates unique bonding and visual storytelling
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Parents always host them at their homes
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They don’t require any structure
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Question 4 of 24

4. Question

4. Which of the following venues is ideal for hosting a public charcuterie workshop?

A laundromat
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A retail clothing store
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A local restaurant or wine bar
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A private residential driveway
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Question 5 of 24

5. Question

5. What type of script helps streamline communications with potential partners?

Business plan templates
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Video scripts
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Custom ReachOut templates
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Invitation letters
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Question 6 of 24

6. Question

6. Which category of materials should you consider when planning your charcuterie board class?

Protein, dairy, crunch, fruit, dip/spread
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Pasta, sauces, condiments, oils, nuts
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Glassware, silverware, place cards
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Coffee, tea, juices, bottled water
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Question 7 of 24

7. Question

7. What is a smart approach to pricing your charcuterie workshop?

Make every event free at first
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Adjust for public or private events and include profit margins
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Charge only for the board, not the experience
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Ask guests to tip what they feel
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Question 8 of 24

8. Question

8. Why should you collect signed waivers from participants?

To avoid having to collect payments
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To legally reuse photos and cover event liability
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To register guests with your insurance
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To validate their food preferences
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Question 9 of 24

9. Question

9. Before your event begins, what’s a crucial step in ensuring a smooth experience?

Sending reminder emails 2 weeks out
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Practice your timeline and have a checklist
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Letting guests decide the schedule
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Pricing all ingredients individually
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Question 10 of 24

10. Question

10. What should your main focus be during a live workshop?

Creating an engaging and timed guest experience
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Capturing as many Instagram videos as possible
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Serving pre-made charcuterie boards
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Explaining food safety laws in depth
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Question 11 of 24

11. Question

11. What’s one benefit of using $1/day Facebook ads?

They instantly guarantee success
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They consistently fill seats over time with little spend
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They’re good for building a catering list
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They help you find suppliers
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Question 12 of 24

12. Question

12. Why is social proof (photos/videos from past events) valuable?

It helps sell future workshops with credibility
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It keeps your memory sharp
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It prevents negative reviews
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It eliminates the need to market
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Question 13 of 24

13. Question

13. Why should you collaborate with local media or bloggers?

To get listed in recipe directories
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To reach new audiences with built-in trust
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To negotiate free ingredients
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To offer discounts to press
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Question 14 of 24

14. Question

14. What is the purpose of using Canva templates provided in the program?

To print flyers for restaurants
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To easily promote events online with pro-looking graphics
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To design your charcuterie boards
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To register your business online
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Question 15 of 24

15. Question

15. What’s one way to re–engage past attendees?

Offer free catering
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Ask them to teach the class
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Send personal thank-you notes and future class invites
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Automatically enroll them in new courses
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Question 16 of 24

16. Question

16. What should your mindset be when planning your first workshop?

Keep it small, simple, and repeatable
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Make it a huge social media event
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Rent a banquet hall to look more professional
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Offer multiple classes at once to test
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Question 17 of 24

17. Question

17. Why is it important to keep cold foods cold during a charcuterie workshop?

To keep the cheese from melting
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To reduce risk of bacterial growth and foodborne illness
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So the board looks better in photos
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Because guests prefer cold textures
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Question 18 of 24

18. Question

18. What’s a safe time window to keep perishable foods at room temperature during your event?

Up to 6 hours
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As long as they look okay
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No more than 2 hours
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Until the end of the night
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Question 19 of 24

19. Question

19. When prepping your ingredients, what’s the best practice to prevent cross–contamination?

Use plastic wrap
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Wash hands, use separate utensils and cutting surfaces
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Only use gloves
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Don’t worry—everything gets eaten quickly
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Question 20 of 24

20. Question

20. Should you verify local food handling requirements before teaching your class?

No, workshops are informal
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Yes, food laws can vary by city and state
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Only if you serve cooked items
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Only for events with more than 10 people
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Question 21 of 24

21. Question

21. What kind of insurance is most commonly used to protect yourself during public workshops?

Event liability insurance
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Car insurance
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Life insurance
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Health insurance
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Question 22 of 24

22. Question

22. What is one benefit of event liability insurance for a charcuterie class host?

It covers printing and advertising costs
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It protects you in case someone is injured or gets sick
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It gives you tax breaks
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It allows you to sell alcohol
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Question 23 of 24

23. Question

23. What should be done before and after handling ready–to–eat food like cheeses and fruits?

Wash hands thoroughly with soap and water
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Wear an apron
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Ask a guest to help
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Freeze the items briefly
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Question 24 of 24

24. Question

24. If your state requires it, what basic certification may be needed for food safety?

Food Handler Certificate
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Food Blogger Badge
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Serving License
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Cooking Instructor ID
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