Context/background For the 24 students this project is the first contact with fellow-students outside their own school and with a different society and culture. It’s their initial step in the ‘long-life-learning’ process. Thanks to the Erasmus project they gain international experience in their branch of study and share the acquired information, knowledge and methodology with the other participants and cultures. This international exchange programme the offers the students a unique chance to prove themselves. The students of the 6th form Hotel/Tourism technical education, with a polyvalent education kitchen/restaurant and reception during the practical courses at school and a management education (housekeeping, reception, food & beverage) have already done an internship in international hotels/travel agencies last school year. Those students are able to speak Dutch, English, French and German. The students with a HSBO-degree and a polyvalent education kitchen/restaurant and bakery who have already done an internship in Belgium, have to learn to work independently and in another language (English) in those professional activities typical of the branch. This way they can achieve flexible and personal skills in a European context. Objectives The internship and workplace learning is an important component in joining education and the labour market. Thanks to the internship the students can get a clear view of their future working life and it can contribute to the improvement of their social abilities and personality. The internship has got a stimulating influence on the learning process. The internship increases the practical training of their education and is a magnificent tool to get acquainted with the profession. The students are highly motivated when they can switch from learning to working. The trainees become more independent and get a better view on their own skills. The internship increases the cooperation between school and business. Profile of the participants The participants are students Hotel (vocational training and technical education) and Tourism (technical education). About 20 students and 6 coaching teachers participate in this project. Description of the activities The tourism students take lessons and guide in Barcelona. The tourism students guide in Salzburg and do a 2-week internship in Bad Ischl. The hotel students take lessons in Bad Ischl for one week and do a 3-week internship in Bad Ischl. Methodology First the students’ counsel is consulted about projects and proposals made. Then the teachers of the hotel/bakery/tourism department together with the teachers of the general courses department look for partners via AEHT Europe (European Association of Hotel and Tourism Schools) to work at a mutual project. We will work together with ‘Formacio Professionalde la Fundacio Jesuïtes Educatio a Sant Ignasi Area Hostaleria I Turisme’ in Spain and with ‘Tourismusschulen Salzkammergut Bad Ischl’ in Austria. We are particularly interested in travel agencies/housekeeping/reception/F&B for the students technical education and in kitchen/restaurant/bakery for the students vocational training. Campus Wemmel attaches this project to the Integrated Test after the declaration of intent of these partners. The teachers involved, the coaches and the external members of the jury draw up a plan of work and an evaluation method for the participating students. The parents and students are fully informed about the working method and the expectations during an info meeting. Results and impact The coaches of Campus Wemmel, the teachers of the host partner and the tutors of the trainee posts will evaluate the internship according to the school system. The students fill in a self-evaluation. The trainee posts provide an internship certificate. The school provides a Europass. The external jury of the Integrated Test evaluates the participants during the practical assignments at school. The deliberating class counsel decides whether the student passes or fails. Long-term benefits The internship is a compulsory part of the education and promotes a better cooperation with the European commercial world (Tourism/Hotel/Bakery branch). That way we can work as regards content and perspective within an ethical European catering-bakery/tourism context.