The project was aimed at students of professional school from Bochnia: technicians specializing in hospitality, food service organization techniques, techniques chef, who went for a 14-day traineeship to Greece. Recruitment of participants in the projects was carried out in the close cooperation with school and coordinated by the Association. We were trying to engage not only students and teachers, but also parents of students, who were present during information meetings as well as closing ceremony of the project. Recruitment to the project was fully transparent and opened. Information about project was available the school website and simultaneously was distributed during lessons by the school staff. Each student had possibility to apply for this apprenticeship. Based on clearly formulated criteria, the best 29 students were selected. This group was accompanied by 2 teachers who in addition to the care and monitoring of the project were be able to observe good practice. Thanks to this, we have reached one of the project aims: to increase the competence of teachers and teaching practice professions related to food processing and catering by confronting teachers theoretical knowledge with practice and currently prevailing trends. Successful students went through the preparation process and participated in: linguistic, cultural as well pedagogical trainings. Participation in this mobility project answered the needs of the regional labour market (Krakow and its surroundings) for qualified employees of foodservice and hospitality with knowledge of foreign languages. Restaurants, hotels seek to recruit the best chefs and waiters who speak foreign languages.. Our trainees while participating in the mobility project increased their language skills, but also in practice understood how important for future professional career is sufficient level of knowledge of foreign language in the field of their specialisation. Participants of the project, in most cases were from rural areas, families of the farmers. The majority are families affected by helplessness and pathology, which put them at risk of social exclusion. Participation in the project allowed to shape among students and graduates attitude of openness to the world and necessity of the permanent professional and personal development. The main objectives of the project were: a) the acquisition and consolidation of practical knowledge in the cradle of culinary culture, b) improvement of language skills in the general vocabulary with emphasis on training, Other objectives were: a) motivation to continue learning the profession, as well as the development of language skills, b) to learn new techniques and methods of work, c) to learn a new culture, d) knowledge of cooking and eating habits in Grecee, e) open to other labor markets, f) the use of observations and experiences after returning from practice in further education and future careers, g) to acquire and strengthen the skills to adapt and work in an international environment, h) increased self-confidence, self-reliance, maturity, openness, i) withdrawing the ability to cope with stress, solve problems, j) the attitude of tolerance and acceptance of cultural diversity and social k) establishing and building positive intercultural relations. Achieving these aims students increased their chances for finding a job, not only in Poland, but also abroad. Traineeship allowed students to realize professional dreams, for all of them it was first apprenticeship abroad. Besides the new professional experiences see how you are working in the international standards, like to work under time pressure, how they deal with the experienced staff, learn the language of Portuguese every day and especially industry, which would not be feasible at this level, in the region their residence. They had a possibility to see how to work based on international standards, how to work under time pressure, how looks management of the big team. Trainees gained also ability to speak basic Greek industry language.