The project is focused on the culinary study branches and the target group consisting of cook-waiter students from the visiting school SOŠ a SOU Polička. The project was established in order to connect the students´ education with international standards. The purpose of this project is to take a practical training at the partner school in Italy, which will be recognized as official practical experience. Participants´ Profile: the second-year and third- year cook-waiter students. The students´ activities are focused on their practical experience in cold food, ordered dishes preparation, serving food to guests, ingredients amount setting in the Euro currency, desserts´ serving and preparation. The project´s methodology is divided between the visiting and hosting schools. The visiting institution is responsible for the flawless run of the project according to its schedule included in the project´s application. Moreover, the visiting institution will warrant: the target group, economical run bounded by the budget and final evaluation. The hosting institution will warrant: students´ admission, accommodation, food and practical training following National Qualifications Standards. The result of this project is the students´ professional training in the culinary branch focused on Italian cuisine in accordance with the National Qualifications Standards for the cook-waiter branch. The project´s impact is the extension of professional educational methods and new trends in modern gastronomy for both SOU a SOŠ Polička´ students and their teachers as accompanying persons. The teacher may use this experience in the educational process in the following years, which is a long-term benefit for the education. Furthermore, visiting school´s pedagogical staff, hosting school´s practical training´s staff, official staff of both institutions, SOŠ a SOU Polička´s cook-waiter students and accompanying persons form the visiting school. The positive output of this project is a successful course of events for all the participants according to the project´s schedule, learning new methods of work, new food processing techniques and modern trends in gastronomy.