Recently, the increasing demand for cheese types such as gruyere, cheddar, parmesan, blue cheese and mozarella as a result of the fast changes in food consuming habits, has created a new sub-sector and attempts have been made to meet the demand in question through import. Due to the lengthy import process, the high cost and the low profit, the importing companies have decided to go into production as a result of which a need has occured for ‘cheese production personnel’ equipped with the knowledge and skills applicable to European cheese. Within the scope of the consortium established by Çan Kız Teknik ve Meslek Lisesi (Çan Technical and Vocational High School for Girls), Ezine Kız Teknik ve Meslek Lisesi (Ezine Technical and Vocational High School for Girls), Gelibolu Atatürk Kız Teknik ve Meslek Lisesi (Gelibolu Atatürk Technical and Vocational High School for Girls ) and Gaziosmanpaşa Kız Teknik ve Meslek Lisesi (Gaziosmanpaşa Technical and Vocational High School for Girls), our group will consist of 40 students with 10 students from each school who will be 11th and 12th year students studying Food and Beverage Services. Besides having a professional background thanks to their curriculum including basic food, nutritional elements, processing essential nutrients and food production related skills, these students also learn milk production techniques and the processing of dairy products. However, there are no courses, modules or documents in the current system specifically on cheese and cheese types, cheese production, European cheese and their production techniques. In our project, prepared by taking into consideration this lack of background and the professional needs of the target group, the basic aim is to have the participants acquire professional knowledge on determining the animal type from which the milk to be processed to produce cheese will be obtained; fat rate of milk; its acidity; determining the ph level and keeping it at the right rate; standardization of rennet depending on the cheese type to be produced; appropriate packaging depending on the type of cheese, its congelation, filtration, salinization and aging; following the hygiene and disinfection rules throughout the process; and thus completing the process making the cheese ready for consumers. Furthermore, the participants will learn a foreign language, have knowledge of the terminology related to cheese and cheese production techniques, and with the vision and the self-confidence of knowing a foreign language they will broaden their employment areas. Moreover, the participants who will gain the responsibility of being a part of a whole by acting together with the study group throughout the mobility, will grow tolerance towards people with different faiths, customs, habits or attitudes and realize the significance of mutual respect through their interactions in foreign cultures. Thus they will improve their social skills too by bringing together Turkish and European cultures. Our project has been prepared with regard to sector reports, regional workforce demands and the employment status of vocational high school graduates. Thus, it will directly fulfill the need and our aim is the employment of the participants at relevant companies, factories, dairy farms and dairy product processing companies at the end of the placements. This aim is the basic output of our project. Besides the professional skills that our participants will gain, their language, cultural and social skills will also be certified by the host institutions, so that they will reach the potential to open up their own business and initiate the increase of the effectiveness of a city like Çanakkale famous for its cheese. All this together with providing our participants the background to let them spread their business to the European markets are the anticipated outputs of our project. After the completion of our project, there will be an active evaluation process, whether the expected results were got will be determined, and the project will be disseminated by sharing its positive results first with the members of the consortium and then with the sector, the decision-makers and the local public. As a result, the project’s effectiveness will increase and the participants will be able to work in their fields. Consequently, the participants will be provided with quality lives, the sector will improve by accomodating skilled personnel and it will pave the way for economic growth in the areas where these institutions exist.