The mobility project is organized by "Mihail Kogalniceanu" Economic College in Focsani, Romania, in partnership with Llandrillo- Menai College in Rhos-on-Sea, Wales. The "European gastronomic heritage" project’s target group is represented by 30 students in the field of Travel and Food service, class X, undergoing practical training modules "Assortment of dishes and drinks" and "Serving preparations and beverages" in lab school and other local operators. Gastronomy is one of the most important cultural events of human being and the dietary habits of the peoples of Europe are a rich socio-cultural heritage that we have the obligation to transmit from generation to generation. Catering-hostelling sector enjoys a more favorable labor market insertion of young people, but they have no professional training adapted to the European market requirements. The project aims to develop the skills for the jobs of cook and waiter. The project’s objectives are : - supporting the students while acquiring the competencies (knowledge, skills and attitudes) for their personal development and employment in the European labor market ; - ensuring better recognition of skills acquired by the participants during the internship training . The project proposes two flows, one in May 2015 and the other in November 2015. The training sessions will be held in the Restaurant ORME VIEW, Llandrillo-Menai College. The two organizations have adapted the content and the length of the internship to the particular profile of the participants. The students will face real work opportunity in order to acquire techniques, practices and knowledge about the culture and style of British gourmet food. The 60 hours / flow (6 hours / day for 10 days), will allow the completion of the objectives. The four days of cultural activities will help the students to observe the cultural, geographical and social Wales particularities. The daily working program, supervised by tutors from Llandrillo-Menai College and by the attendants from our school will be held in the Restaurant ORME VIEW. The program was negotiated with the hosting organization and specified in the Letter of Intent and includes practical activities in catering (kitchen and lounge serving). In the kitchen: - establishing mixed working teams, Romanian-Welsh; - workplace organization; - primary processing of raw materials; - preparing specific British meals, using raw materials from the region; - plate mounting and decoration; - cleaning the work place. In the lounge restaurant: - establish mixed working teams, Romanian-Welsh; - preparing the serving saloon; - arranging the tables with greeting mise-en-place; - arranging the tables for reservation; - serving the meals by different serving systems; - associating the beverages with the food and beverage preparations; - ridding the tables. These activities will be detailed in the participants' daily activities program, agreed by both parties. For the implementation of the project we followed the logical sequence of steps, regarding the principle of equality of opportunity: * Setting up the project management and allocation of tasks * Information to participants * Selection of participants * Organization of mobility (external transport, accommodation, health insurance and cultural pedagogical training, the conclusion of contracts between participants and sending organization, enrolling participants in the database Mobility Tool) * Conducting internships * Monitoring during internship * Evaluation * Reporting * Dissemination of results Expected results : - the internship will help young people develop the capacity to adapt to new situations work, jobs and different customs; - the students will be more confident in themselves and will be eager for performance and self-improvement; - the participants will be able to meet the growing challenges for cook and waiter jobs in Europe. Impact: - increasing the interest of the students to participate in internships in the EU countries; - recognition from Vrancea local businesses, of the skills, abilities and knowledge acquired by the participants during the European stage; - awareness from the students of the need to acquire European skills in order to develop an European career in gastronomy. Benefits of the project are identified as follows: - Participants: gaining European experience, strengthen their spirit of teamwork. - School: local and national prestige and European opening. - Local community: skilled labor force at European standards. Intercultural encounters, internships during European projects enable young people to understand the updated diversity of European society to integrate more easily into the labor market.