One of the most promising sectors of Greek economy is tourism and one of its main sectors is gastronomy , which is considered very important from Greek and worldwide visitors . The main feature of this industry is the constant need for development and adaptation of new technics , tools, materials and flavors. So it is essential for professionals or trainees of this sector, to adopt in these new conditions and constantly train and gain new experiences. Following these principles we believe that this project will be a major opportunity that will give students knowledge , skills , experiences and a clear picture of how Cyprus, a modern European country, evolves it's gastronomy which is relatively close to the corresponding Greek . This project aims to educate and train the participants in hotels and restaurant businesses in Cyprus from their corresponding field distinguished professionals. The participants are 15 students from IEK Lagkada, in their 3rd semester in the field of cooking arts , they will be more effective and successful in obtaining their requirements for graduation and entry into the labor-market competition . The project will effectively help the practice deficiencies that characterize the Greek system of vocational education . MAIN OBJECTIVES OF THE PROJECT The adoption by the students of a modern way of thinking , attitudes and mind-set that will enable them to cope with the requirements of such a demanding job , with constant renewal and adaptation and development of teamwork and cooperation in their professional environments . The development of students skills, abilities and familiarization with a professional environment of a high level. Development of students' professional profile in order to greatly enhance their employment prospects , as they will enhance their knowledge , experience and skills . The promotion of lifelong education is the need of continuous training of students and future workers in the field of gastronomy . More prospects for future employment in Cyprus For the implementation of the project, Cyprus was chosen as the host country because of their emphasis in the development of tourism and gastronomy. In particular and has a great number of touristic and food industry units of high quality. Its Geographic position brings together the cuisine of three continents.