The participants of our project consist of 30 vocational education students studying Food and Beverages Service and Kitchen, with 10 students from each institution that form the consortium, which are Gelibolu Atatürk Kız Teknik ve Meslek Lisesi (Gelibolu Atatürk Technical and Vocational High School for Girls), Keşan Kız Teknik ve Meslek Lisesi (Keşan Technical and Vocational High School for Girls) and Ezine Kız Teknik ve Meslek Lisesi (Ezine Technical and Vocational High School for Girls). This potential group of participants achieve the basic kitchen skills in their schools, however due to the gap in the curriculum they graduate not having the professional knowledge and application skills on fishery that would be sufficient to join the competition in the industry. Recently, the fast development of fishery has caused the need for qualified staff. Establishments such as conserved fish and frozen sea product factories in particular, fish stands of the supermarkets, restaurants and hotel kitchens fail to find intermediate staff to employ to work in the process leading to the cooking of the fisheries. The aim of our project is to prevent the loss resulting from the inability to employ qualified staff in the sector by equipping individuals with the appropriate technical knowledge and the application skills on the processing of fisheries, and to give the graduates, who cannot be employed due to the shortcomings of the curriculum as to providing professional skills, employment opportunities. Thus the needs of the sector will match the needs of the graduates and the problems of both sides will be solved through the education programme that is planned. Within the framework of the educational programme planned as part of our project, the participants will first receive Food Safety training; they will acquire detailed knowledge on the methods of cold chain transportation and cold-dry preservation of products such as sea food that quickly deteriorates and decomposes. As part of the technical training, they will acquire skills in boning the fish, making fillet, portioning, salinization, smoking, pickling, conserving and marinating. While strengthening their knowledge by putting it into practice, our participants will become EU standard fishery technicians at the end of the mobility. Furthermore, since in the recent years due to unregulated fishing many freshwater and saltwater creatures face extinction, fishing of a lot of fish species and seafood is limited, the fishing and sale of fish below a particular size is forbidden. As a result of this, culture fisheries are brought forward and since fish farming is preferred to fishing, at the end of the placement in our project, the participants will receive entrepreneurship training with the aim to encourage them to open up their own fish farms and businesses. Besides the above-mentioned basic aims of the project, it also aims at providing the participants with the language, cultural and social skills such as establishing successful relationships both in business and social life as a result of learning a foreign language, following foreign sources, establishing cultural transfer through intercultural dialogues, tolerating different cultures, cooperating, establishing harmony within the group and gaining self-confidence through their productivity and qualifications. After the completion of the project we anticipate that the participants will have the professional and technical knowledge to clean out, to determine the edible meat rate and prepare it accordingly, to preserve, souse, dry, marinate, together with knowledge on precooking process, marinating techniques and the food used in marination. They will also receive training on Food Safety within HACCP, HACCP For Seafood, ISO 9001:2008 and ISO 22000 standards, and acquire skills on subjects such as the hygiene of the said products, sterilisation, hygienic preservation and cold chain transportation. Additionally, it is anticipated that the participants’ language, cultural and social skills will develop and the project will provide multifaceted accomplishments, thereby they will be able to easily compete in the market. The participants, who will find a place in the sector by being trained in accordance with the sector’s demands as a result of the achievement of the anticipated outputs and the targeted effects, will not only work in positions that will earn them a high standard and quality living, they will also help the sector minimize its loss and gain strength. Therefore, the participants will contribute to development first in Çanakkale, then on a regional and finally national dimension, and they will be useful for social health as well as their own protection through their knowledge of hygiene.