The project “get mobile” aims to promote the transnational mobility of cook apprentices working in the field of student restaurants and canteens at higher education institutions. In recent year, the internationalization goals of the federal government, the state governments as well as the German Academic Exchange Service (DAAD) have led to a significant increase of foreign students from different countries of origin at German universities, placing new demands and challenges on the gastronomic offers provided by the student refectories and canteens. This development increases the demand for qualified chefs in the student restaurants at higher education institutions who have knowledge on the provision of food services that must increasingly meet international standards. Furthermore, the demand for personnel with first relevant work experience in an international context is sought after. The German National Association for Student Affairs (Deutsches Studentenwerk, DSW), the umbrella organization of the 58 local student service organizations (Studentenwerke, STW) will be in charge of the coordination and organization of the placements abroad. The French national umbrella organizations of student affairs (CNOUS) and its 29 regional members (CROUS) have been chosen as host institutions. The German DSW and the local STW have established long-standing cooperation activities with their French counterparts based on mutual trust. The realization of the two weeks VET placements are planned for the period of 1 June 2015 to 31 June 2017. In total the placement of 12 German cook and chain restaurant apprentices who are currently been trained at a student restaurant of one of the 58 local student service providers (Studentenwerke) is envisaged. The apprentices will be placed in a homologue student restaurant/canteen in France and will be looked after by the Director of the student restaurant and the head chef. Within the frame of their individual placement schedule they will help with the preparation of the food and will also carry out all duties dedicated to them. The project aims to provide participants with new expertise: at the receiving/hosting CROUS in France they will be familiarized with the applied concepts of sustainability, i.e. the use of locally produced goods. They will also get to know new recipes, which will take into account the demands of foreign students. The organizational structure of the French student restaurants is also the subject of knowledge transfer. Participants will also acquire key skills such as intercultural understanding and teamwork support. Ultimately, the German cook apprentices will improve their French language skills, especially against the background that the use of French technical terms in the culinary field is very popular. In the long run the project should contribute to the deepening and widening of the existing cooperation relations between the German student service organizations and their French counterparts. The systematic realization of mobility measures for cook apprentices should become an integral part of the cooperation between the STW in Germany and the CROUS in France. In the long term the extension of this German-French cooperation model focusing on VET traineeships towards the members of the European umbrella organization “European Council for Student Affairs” is envisaged.