We, the Vocational College for the Bakery- and Patisserie Craft, as well as the College for the Butchers´ Craft put in our application for young apprentices in their initial training to become bakers, patissers, butchers as well as shopassistants in the food sector. We sent 2014-2016 exactly 43 of our apprentices to our different partner colleges all over Europe. At present we cooperate with 5 different colleges in: Gothenborg, Oslo, Szeged, Paris and our new partner in Antwerp. In the near future we also intend to collaborate with Barcelona, Spain. During their 3-week-exchange programme (1 week at the partner college, 2 weeks in their placements) the apprentices experience a new challenge which induces numerous positive consequences. The aim of our programme is to enhance professional skills, particularily in becoming acquainted with new production methods and recipes within the food sector which are specific for the country our apprentices do their placements in. Through their temporary placement abroad, which includes a self-dependent way of living for 3 weeks, our participants get to know a new culture and the customs of a foreign country. Thus prejudices are being reduced and social skills enhanced. To study a foreign language helps to overcome one´s inhibition in communicating with foreign people and increases the outlook for further employment within the national as well as the European labourmarket. Our project aims at an interrelated exchange between all our partner colleges and our vocational college in Munich. In addition to our mobility project for our apprentices we also sent our staff in the educational sector. 17 of our crafts- and theory teachers who like to upgrade their professional skills and competences and adapt them to European standards. The aim of this project was to optimize the quality of the training within the Dual System concerning the professional, didactical and pedagogical skills of the trainers. During the 5-day-exchange programme with the partner colleges the trainers will get the chance to check and improve their skills through observing good practice in different lessons at the partner colleges as well as working in different placements in bakeries, at butchers and in patisseries.