The project partners are vocational schools offering cook and waiter vocational education. Aim is to provide future/present cooks or waiters a common knowledge about traditional local gastronomic values of the Hungarian-Serbian borderline and to train them to use modern equipments. Activities: 1. development of the training materials (traditional gastronomy of the borderline region and the use of modern technology, 2 curricula for cook and witer professions and a bilingual food and drink dictionary of the borderline. 2. training of the trainers, 3. student exchange (1 week suring summer practice 4. The trainers and the students will demonstrate the project activities to the wide public on two regional fairs (Baja, Kiskunhalas). The basic infrastructure (buildings) and equipments are available for the partners, but it is necessary to develop the technical background too: a reconstruction of an existing building part in the LB - practising restaurant, Serbian-Hungarian gastronomic demonstration room. Achievements: 6 workshops organised to elaborate joint training programmes for cook and waiter professions and about traditional gastronomy based onmodern technology. 3 trainings were organised to prepare the trainers for the student exchange programmes and to test the training materials.3 training materials and curricula were elaborated ("National cuisines of Serbia and Hungary", Waiters in the internationaltrade" and "Kitchen technology in the XXI. century"). A recipe book about the foods from borderline was also developed. The practising restaurant and the Serbian-Hungarian gastronomical demonstration room were renovated and equipped.3 student exchange programmes in Sombor, Baja and Kiskunhalas (5 days long was each) were organised. In the frame of the project the "Bácskai Ízek Festival" in Baja was organised and the project participated in "Halasi Szüreti Napok", where the gastronomical values of the region were presented and the visitors of the fairs could taste traditional foods prepared by the trainers and students of the partners. An adult training programme in Kiskunhalas was also organised where cooks and waiters got acquainted with Serbian-Hungarian gastronomy. On the closing conference the directors of the 3 partner schools officially signed a cooperation agreement for the period after project closure.