The project involves the cooperation of 6 technical vocational secondary schools from the following countries: Poland, Turkey, Slovenia, Romania, Italy and France. It deals with the area of raising gastronomic competences of students and teachers. All partners educate young people in the fields related to cooking and their experiences in this field will be shared with the participants of the project. Both students and teachers will participate in the mobility. In order not to limit access to pupils and teachers from outside the thematic area of the project, we will also involve students from other fields of education not related to gastronomy in our activities and mobility.The aim of the project is partners’ cooperation in the promotion of their cultural heritage, which is undoubtedly the national and regional cuisine and increase vocational and language competences. During mobilities, students will take part in various culinary trainings conducted by host school teachers, which will deal with the national and regional cuisine of the host country and other gastronomy activities, waiter service, catering, confectionery, and bakery product quality testing. Part of the workshop will be run by the chefs of local restaurants cooperating with schools, which will allow students to get acquainted with the real work environment in gastronomy in foreign countries. By participating in the project, teachers and students will receive knowledge and skills in the preparation of dishes specific to a given country and region, will cooperate in international teams, improve soft skills (eg ability to work in a group) and language skills (especially in communication and vocational vocabulary).The results will be achieved, among others, through the implementation of 25 mobilities (short training programs for the staff) of vocational teachers who will participate in advanced 25 hours trainings and learn techniques specific to the country and the host region. Moreover, the project assumes 50 students’ mobilities and 50 accompanying teachers’ mobilities for short-term exchanges, during which participants will also take part in educational activities related to gastronomy, culture and integration.The multilingual final products of the project will include, among others: a website containing a multimedia / an interactive dictionary containing general terms but also typically culinary in each of the languages of the project partners, a cookbook with national and regional recipes specific to each project partner - in print and the digital version (downloadable), videos with instructions on how to prepare individual dishes from the cookbook. Thanks to such forms of dissemination, we will ensure a long-term and wide process of sharing the final products as training materials available under open CC BY-SA (Open Educational Resources) licenses. All the partners, thanks to the good cooperation so far will use local media for current promotion (press, radio, television, internet portals). The culmination of the project will be a conference organized by the project coordinator with the participation of all partners, summarizing and disseminating the final products and results.