ZBC has sent 20 students, two groups, to Riga and Derby, both as combined training at school and internships in local companies, around 50/50. The project has been changed significantly according to the original application, primarily due to the new vocational school reform. ZBC has sent abroad students from different kinds of educations, those possible according to modules/learning objectives that could be met from our partners in certain periods. The new vocational reform made it impossible to do mobility for more than 14 days, and we had to be creative to get the last group abroad. Group 1 - Riga: 6 butchery students (4 boys and 2 girls) and an accompanying teacher went abroad for three weeks to Riga Technical School of Tourism and creative industry in combined school and internship in local companies. 1 student was under 18, the rest 18+, all without travel experience and personal challenges. The practical educational training program (old reform) which the students attended was for young people with special challenges, and therefore this training was 40 weeks compared to the normal 20 weeks basic course. It was necessary to have an accompanying teacher throughout their stay, 24 hours a day. The primary aim was to boost students' self-confidence and strengthen their ability to cope with challenges without their father and mothers help, as well as being acquainted with the labor market, in the hope that it would enhance their prospects of getting a job after graduation. It was a great challenge for the students to be away from their families, and the fact that they had to tackle everyday life in another country with language barriers and cultural differences that made great demands on adaptability, as most students already had quite a hard time due to different diagnoses. The accompanying teacher was students' contact teacher and the pupils anchor. He helped students through the stay and got it turned into a great success for the individual. The students didn’t learn much new professional skills, but they demonstrated their skills to the local students, teachers and managers, and they strengthened their interpersonal skills and self-image. The person who alone eas in charge for the butchery at the school had in the weeks before arrival got a new job and left the school. Also, the work program that was in process for our students. No body to take over the butchers profession. The placements were not in place when students arrived, and it ended up with some students in internships in local restaurants where there wasn't much to do. This, rather than in large supermarkets with great butcher departments as we had been promised from visit in Feb. 15. Group 2 - Derby: 14 students (9 girls and 5 boys) from the GF2 (6 bakery / pastry, 1 service assistant, 2 nutrition assistants, one waiter and 4 cooks) went to Derby College for 2 weeks in combined school and internship in local companies. All students were over 18, most had travel experience and a couple might be interested in a later internship abroad (PIU). An accompanying teacher travelled with students out and return, which turned out to be a good investment due to the various subject-specific learning outcomes that we, along the way, had to deal with together with the partner school and some of the work placements. All students have been satisfied with the school part, but the work placements has received various evaluations. Pastry learning objectives: Students have been around all learning objectives, although at a lower level than expected. The original agreement was working with wedding cakes (main learning objective), and it was changed by the receiving school just before departure. This was a disappointment for students and ZBC. Cook/waiter learning objectives: The chefs learning objectives have been met, though they have been promised to have internships in local restaurants, which was changed to internships in canteen kitchens where food mainly consisted of sandwiches and fish and chips. Several of the students’ dreams of becoming a gourmet chef, and some would like to start up their own restaurant, so working with frying and other very simple dishes was not that challenging. The waiter student have met all learning objectives, both at school and from internship as a waiter in a restaurant. Nutrition Assistant learning objectives: Students have been satisfied and have met all their learning objectives, some from practice at school, other during their internships. Service Assistant learning objectives: The student has got all his learning objectives met and learned even more. The student and ZBC are very pleased. All students who have been to Derby have clearly improved their English and knowledge of the English culture. All students have worked in groups with English learners and they have taught to conform to local conditions where the system is much more hierarchical. Please see description of subject-specific learning outcomes in section 7.