Four vocational schools were participating on the realisation of the project Europe for knowledge. All these schools are from the countries of Europian Union and they specialize for preparing experts from field of hotel, gastronomy a tourism. Specifically it was AHOL – Střední škola gastronomie, turismu a lázeňství (Ostrava, Czech Republic), Zespol Szkol Ekonomiczno - Gastronomicznych im. Macierzy Ziemi Cieszynskiej (Cieszyn, Poland), Hoteĺová akadémia Ĺudovíta Wintera (Piešťany, Slovakia) a Lyceé des Métiers de Bazeilles (Bazeilles, France). During two years of the realisation of the project were hold four meetings. Each meeting was on the each school. The first project meeting was in February in Ostrava,the second one in January 2016 in Cieszyn and the final one at the end of the April 2016 in Bazeilles. These project meetings should visit 5 students and two realizators of the project. The project supposed to join 20 students and 8 realizators of the project. There was a big interest of this project so the partner´s schools decided to change the teams in each time of visiting other schools. They were very careful about keeping the continuity of the project and they try to do the best for the students´satisfaction. Thanks to the exchanging the project meetings could join 47 students. The aim of the project was the realisation of four internation al partners´meetings during two years. One of the partner organisation was the host school so the main garant and organizer of each different meeting. The program was set as all participants of the project The Europe for knowledge could get in touch with the history, culture, traditions, national cuisine of the given country and also trhe tourist atractive places of given region, where the school is situated.. The participants could learn about Czech, Slovak, Polish and French culture, they visited tourist atractive places of Ostrava, Piešťany, Trnava region, Polish Cieszyn and the region of Champagne. They also learnt how to prepare chosen national and the regional speciality of the host country and get in touch with the modern trnds in gastronomy. From the preparations of national specialities of given regions was made the cookery book and also the gastro glossary in the section of gastronomy. Meetings were presented in Bullitines. All participants of the project „The Europ efor knowledge“ obtained dokuments Europass – mobility and Learning Agreement with the Learning unit ECVET