The project called "Unity of Tradition and Modern Trends in Gastronomy" consists of activities that were carried out during one year. The project involved 4 organizations. The Labska Hotel Management School and Apprentice Training School Ltd. of Pardubice as as a sending institution and three host institutions - Balderskolan Secondary School of Skelleftea in Sweden; Hotel Floridiana in Italy and Staatliche Berufsfachschule Wiesau in Germany. 22 students and 4 school staff participated in the project.The studenst were chosen from the second and third year of the apprentice training school Cook-waiter and Confectioner and from management school Hotels and tourism on the basis of pre-established criteria. The objective of the project was to get acquainted with the techniques of preparation of dishes from Nordic, Bavarian and Mediterranean cuisine. The participants enhanced their core and professional competencies and learnt about new technologies and modern trends in gastronomy. They have applied the skills in the practice. The main priority of the internships was to support participants in practical training and further training activities in the acquisition and using of knowledge, skills and qualifications to facilitate personal development, employability and participation in the European labour market. Another important aspect of the project was the quality of international cooperation, innovation of learning materials and development of new educational activities such as a course of Swedish cuisin. The project also supported the learning of foreign languages in initial vocational education and training which is adapted to the needs and abilities of students. On the basis of the work experience, the students made brochures bilingual recipes from Swedish, Italian and German cuisines including a trilingual dictionary of gastronomic terminology. After their professional internships, students have received the international document Europass-mobility. This document should help to better labour market. The project is a great benefit for all the school and students. The participants themselves trying to get better their professional knowledge and skills in the field of gastronomy and represent the school on a very professional level.