We know a general phenomenon of devaluation of manual work which leads to a shortage of skilled hands work. This is the case for the job of "cook". This project will enable the student to benefit from European experience that will be beneficial from the point of view of the acquisition of professional skills, cultural and human adventure. This project will also increase the employability of the young person in Belgium and Europe. It will enable the student to complete his training and realize his career plans. Students will stay 3 WEEKS: - A week in a teaching center (including educational visits) - Two week externship The mobility experience will enable the school to shine at European and local level. But also to create a network of exchange of good practices that will meet the demands of the professional world. The sending and hosting partner mutually benefit from these exchanges. In addition, this experience is of benefit to the hosting partner. This is an opportunity to find a new collaborator among students. This project offers two destinations with specific culinary realities: Puy en VELAIS: for work on the GREEN LENS. Future professionals should take account of the reality that affect their profession: the meat will no longer occupy the same place in the kitchen. Lenses deserve a place in our food : high in protein, rich iron and vitamin B. They are also beneficial for vegetarians, or to reduce their cholesterol levels or in the management of diabetes. Students will learn a variety of culinary uses of the lens, ways of cooking, the dishes déclinables from appetizers to dessert. Arcachon: for work on FRESH SEAFOOD. Although seafood are a limited resource, breeding is booming. France is one of the two largest European markets of aquatic products. The French regional specificities in terms of aquatic products are very strong. Fresh produce give remarkable flavors. Our students have little opportunity to work on the fresh seafood and especially shellfish. This training project is one of the major specialties of the kitchen, namely crustaceans. The objectives are to recognize the freshness and the peculiarity of the product , ready products, choosing appropriate cooking techniques and realize presentations. But also to receive a maximum of professional experience in the kitchen. They will also meet producers and industry professionals. This project aims to build professional relationships both at the level of the teachers of the institution and students.