During this project 30 confectionery students and 2 VET teachers (15 students + 1 teacher during one mobility) experienced two-week training practice (chocolate and marzipan module) in hosting institution - RTRIT and their results were acknowledged in sending institution - Kaunas food industry and trade training centre. Students gained practical and theoretical knowledge about use of chocolate and marzipan in confectionery, they improved intercultural knowledge, gained self confidence, English language skills, teamwork skills. Teachers improved their practical professional skills, broadened their educational awareness, adopted beneficial examples from hosting institution and will be using during their lessons and practical training. Participants received practical training in hosting schools' bakeries, where they learned how to prepare as well as decorate marzipan and chocolate products. Students were assessed at the end of their mobilities and their knowledge was graded. Successfully reached project goals: 1. During 2 weeks training practice of working with chocolate and marzipan in Latvian host organization successfully carried out module "Semi-finished confectionery and confectionery decorating technology" for participating students. 2. During practical training in hosting institution improved participating VET teachers general and professional competencies; 3. Application of ECVET and Europass for evaluation and recognition of student learning outcomes. Project participants - 30 KMPPMC confectionery specialty students and 2 confectionery teachers with the motivation to participate in the project, acquire new knowledge and skills in the host institution. Results: students gained new knowledge about chocolate and marzipan products, marzipan and chocolate decoration, Latvian confectionery and chocolate. Improved their foreign language skills, broadened intercultural horizons, knowledge about another country's education system, and got acquainted with Latvias' culture. Teachers improved their educational, professional competencies, gained new knowledge about Latvian confectionery and chocolate, improved organizational skills of working with students, broadened their intercultural horizons and improved foreign language skills.