According to a report of World Tourism Organization, growth in tourism sector in Turkey still continues (1.3 %) despite the fact that the sector is becoming smaller in Turkey’s competitive countries in the field of tourism (- 4.9 % in Spain, - 1.8 % in Greece, -5.5 % in Italy and -2.8 in Egypt). Turkey is among the first 10 countries in the field of tourism. The sector representatives and the government have established a target to be among the top 5 countries by 2023. However, such growth achieved thanks to Turkey’s natural, historical and seasonal beauties and high quality tourism facilities shall not be permanent unless it is supported with qualitative improvement in human resources. The quality of the provided service is directly proportional to the quality of employment; and the quality of employment is directly proportional to the sustainable growth and competitiveness of the sector. For this reason, competitiveness in tourism sector in the world is mostly focused on the quality of the labor force. Services provided in tourism sector are divided into 3 main headings, namely; accommodation, catering and travelling. According to household statistics of Turkish Statistics Institute, educational backgrounds of the employees in Turkish tourism sector are below the country average. The purpose of the project is; To ensure participation of 11th and 12th Class students of Catering Services of the sending organizations to internship programs in their fields in European Union countries and to raise their professional competence at European level. To equip such students with working and production competences in compliance with International Quality and Food Safety Systems (HACCP); to support their linguistic, cultural and individual development and to increase their self confidence, self respect and motivation. To improve their employability; To increase visibility, project preparation and implementation capabilities, institutional capacities and international cooperation skills of the participant organizations. Number and profile of the participants: Our participants are 11th and 12th class students of Catering Services of the Vocational Technical Anatolian High Schools participating in our project as sending partner. The students in these schools are mostly the children of poor families, who want to have a job without having the opportunity to continue college or faculty. The success levels of the students are low due to the fact that sending organizations accept students with lower grades. The fact that the weekly schedules of vocational schools are very heavy compared to other high schools and their equivalents and that they go on their practical training for 10-12 hours after 10th class makes it difficult for them to take place in outdoor activities, social, cultural and sports events. Most of the students also have geographical disadvantages. Many of our students live in slums because of their poor economic status. The travelling procedures of the participants will be arranged by the sending organizations. A consent letter will be received from the parents of the children, who are under 18 years old. Ticketing procedures will be completed upon determination of the flight routes and receipt of offers from different companies. A total number of 52 students being 26 for each visit; and a total number of 4 accompanying persons being 2 or each visit will participate in our project. Logistic preparation meetings will be made with the participants and their parents for passport, visa and insurance procedures. Detailed presentations will be made during these meetings and examples will be given and the preparation method of the documents will be explained. Upon completion of the procedures of all participants, the sending organization will make collective application and hence the visa, passport and insurance procedures will be finalized. Coordinator organization and the host organizations will permanently be in touch and cooperation for lodging, boarding and local transportation of the participants abroad; and such practical preparations will be made under coordination of the host organization upon consent of the coordinator organization. At the end of the project: o The knowledge level of the participants in connection with international quality systems applied in catering sector will be raised. o The knowledge level of the participants on vocational education methods applied in European level in catering sector will be raised. o The participants will have new learning and application methods on European level. o European level experiences and competences will be gained with respect to usage of kitchen environment, access to safe food, application of cold chain technique and implementation of work safety rules. o Contribution will be made to introduction and dissemination of new learning methods and techniques at local, regional and national scale.