The implementation of the project titled “First Come, First Served”, regarded the participation of 20 students from “Alexandru Ioan Cuza” High School, from Slobozia, Ialomita County, in a programme of professional training, having as a purpose the development of professional competences, specific to the Tourism and Catering Profile, in Setubal, Portugal. Taking into account the lack of opportunities to develop practical activities in the field of Tourism and catering in our region, this project aimed at gaining practical experience in the real conditions of a workplace, a successful integration of the students on the labour market after graduation, improvement of the team work abilities and getting to know different mentalities and a different culture in a new social environment. The initial objectives of the project, which have been totally reached, are the following: 1. To increase the level of general and specialised knowledge and to develop skills that can allow students from Tourism and Catering Profile (target group) to develop their professional paths up to Level 4 of qualification; -2. To develop the key competences, general and specialized competences, required by Level 4 of qualification, of students from Tourism and Catering Profile in a period of one year; 3. To develop communication skills in a foreign international language, of 20 students participating in the mobility, in a period of one year; 4. To improve communication skills, teamwork and cooperation in a new social and professional environment for 20 students participating in mobility, in a period of one year. 5. To increase the level of knowledge related to occupational heath, safety, hygiene rules and environmental protection for 20 participants in mobility in a period of one year. The group of participants in the professional training mobility in Setubal was formed of 20 students (two flows of 10 students each), from the 9th grade, Level 1 of Qualification, Tourism and Catering Profile. The project developed a partnership with three host institutions (restaurants) from Portugal in 2016. The mobility lasted 20 days, out of which 15 days were dedicated to the activities of professional training and 4 days were dedicated to cultural activities. The activities of professional training lasted 90 hours (15 days, 6 hours per day), as part of the Practice Module, LDC, titled "Ensuring service quality of the restaurant in food and beverages". This module is part of the school curriculum for Tourism and Catering Profile. The participants developed the following activities: -General presentation of the restaurant, of occupational health, safety, hygiene rules and environmental protection - Preparing the mise-en-place; - Serving and removing food - Receiving customers and taking orders; - Recommending mixed beverages and different types of traditional and international dishes for breakfast, lunch, dinner and special occasions, using different systems of serving; - Preparing menu options; - Final evaluation; Presentation of personal portfolio. The learning outcomes regarded the assimilation of knowledge, forming abilities and developing competences specific for the level of study and the profile the students study. They will assimilate knowledge about: - occupational health, safety, hygiene rules and environmental protection; - doing the mise-en-place for breakfast, lunch, dinner and special occasions; - serving food, using basic principles of the French and the English systems of serving; - rules of removing food. The students will form abilities to: -take orders and serve food, using different systems of serving; -recommend mixed beverages and different types of traditional and international dishes; -remove food and do the mise-en-place, arranging eating utensils correctly. -communicate in English and Portuguese, using specialised language; The students will develop specific competences, adequate to their level of qualification: -assume responsibility for working requirements; - work as a team; -solve specific tasks in a restaurant with high standards of service; -use documents which are specific to the field; -collaborate in a new European environment. The project had a positive impact on the following areas: - Target group, in what concerns the high level of specialized and linguistic competences and school performances; - School, through an improved curricular offer and the internationalization process; - Community, through raised standards of living and raised intercultural awareness. The project will have long term benefits. As a part of the sustainability process, there are worth mentioning the writing and implementation of new projects (following the same pattern but based on other needs identified by the high school) and the development of a strong partnership with the organizations involved in the project.