This project involves the mobility of 15 students of the 2nd and 3rd grade of the 1st Vocational High School of Veria (1st EPAL Verias) attending the Sector of Agriculture, Food and Environment, in Mesina, Italy, with the aim of attending lectures and visiting and carrying out internships in companies at all stages of production of olive/oil and vine/wine. Visits to the selected companies will offer students additional knowledge, relevant to the following school subjects: Introduction to Agricultural Production, Crop Production, Crop Protection, Introduction to Food Technology, Processing Plant Products, Principles of Food proPessing, Packaging, Hygiene and Food Safety. Moreover, through the internships students will develop skills and abilities related to the specifically targeted sectors as well as general professional skills. The project objectives are: 1. Develop knowledge, skills and abilities of participating students in the entire product life cycle, from the cultivation to the processing and the marketing of products related to olive, olive oil, vine and wine. 2. Development of cooperation between the Centre and institutions from Italy that have expertise in the agricultural sector and in particular in organic farming, agro-processing, standardisation and quality control, marketing and export. The cooperation involves rural enterprises and processing enterprises. 3. Development of innovative practices in the field of vocational education, through the collaboration of the Centre with businesses, the organising of internships for students and the use of the European Qualifications Framework (EQF) in terms of learning outcomes. 4. Development of personal, social, intercultural, lingual and technical skills and personal development of learners. Students will be encouraged to use English terminology and to comprehend the need for language knowledge as a business asset. In parallel, the students will use new technologies and develop their ICT skills. 5. Capacity building of escorting teachers, especially regarding the organising of educational visits and managing European projects. 6. Equal opportunities to students from families with low income and/or families with low educational profile that hardly are presented with opportunities of development. 7. Certification of professional skills by acquiring the Europass certificate and the application of the principles of the European Qualifications Framework. This action will have a total duration of two weeks. In summary, the activities are: DAY 1: Arrival and stay DAY 2: Update and presentation of the schedule DAY 3 – 7: Visits to conventional and organic olive plantations, visit to a mill, attendance to lectures, internships, cultural excursion DAY 8: Leisure DAY 9 -13: Visits to conventional and organic nineyards, visit to a winery, attendance to lectures, internships, cultural excursion DAY 14: Summary of learning outcomes, project evaluation, awarding of certificates The learning outcomes of the project are: Theoretical knowledge in the conventional and organic cultivation of olive trees and vines, the processing of plant products and the production of olive oil and wine, and the marketing procedures adopted by the enterprises Technical skills in: - Grape and olive harvest - Conducting quality control and observing the Critical Control Points (CCP) of the HACCP system adopted by the enterprises - Developing branding, marketing plan & export plan Horizontal professional skills in: - Written and oral communication in English and English terminology in the field of agriculture - Use of ICT for communication, presentation, reporting Competencies - Social and intercultural skills through interaction with the host organization and the visited businesses. - Adaptability and initiative due to time spent living abroad. - Methodicalness, organising, time management and team working through the exercises that they will do in the businesses. Apart from the participating students the rest of the students of the Sector of Agriculture, Food and Environment will also benefit, through the spreading out of knowledge and experience and the development of collaborative assignments on cultivation techniques in conventional and organic farms, quality control and HACCP system in a processing enterprise and on the subject of marketing agricultural products