There will be two groups totaling 16 of chefs and waiter students from Tangen visiting Bournemouth and Poole College for a five week practice period. The local Official Office for Vocational Trainees has participated in outlining the aims in this project. The project will be part of the compulsory curriculum for the chef and waiter education. It will give the participants knowledge about an international culture and language related to their vocation. The main aim is that the participants will improve their language skills and cultural understanding, and develop manners suitable for communicating with customers and colleagues in a work situation. The participants will develop and practice good manners and language skills in their vocation and in social situations. They will learn how to address and communicate with customers and collegues in a polite way in English. To achieve the aims the participants will practice in the restaurant at the College, either as chefs or waiters. They will be staying in host families. The participants from the chef trade will learn how to compose a menu, also when the costumers’ culture and religion is a consideration, and prepare warm and cold dishes. They will learn vocabulary important for their vocation and use English as a work language. The participants from the waiter trade will learn to prepare tables and to wait on guests. They will learn how to treat and address customers and practice this. They will learn vocabulary important for the vocation and to use English as a work language. Bournemouth and Poole College is responsible for organizing the practical work under the supervising of tutors and for teaching the necessary theory needed. The college will also organize host family accommodation. The participants will send a weekly report to their teacher at Tangen. They will also make their own little Norwegian-English dictionary containing at least 50 words and phrases related to the profession. When the participants start as trainees, they and their employees will be contacted to measure the effects of the project.