The objectives set by the Erasmus + management committee of our center have been carried out successfully. Inclusion and helping our students develop as adults is a fundamental objective. The Erasmus+ management committee is trying to enable families with fewer resources to participate in the program. Most of our students are 18 years old, they usually come from basic Training and Development programmes and have hardly left their rural environment. Improving the level of the French language and in many cases English as the language used is an aim that is viewed with hope from the educational center. Getting to know other ways of work and expanding their knowledge of the hotel industry provides job security and improves the self-esteem of a large part of our students. Meeting other people their age who are studying the same as them but in another country, and maintaining these friendships over time is a challenge for the high school in which they are actively involved, facilitating communication between both parties after the mobilities. Greater visibility and internationalization of our center is one of the priority targets, giving publicity in the press and being present on different social networks.
The main purpose of requesting the project was to carry out students’ and teachers’ mobilities to complete both’s training. The students carry out part of their interships in companies in France and the teaching staff teach at our counterpart center, where they create synergies and prepare possible activities to do together framed within our Erasmus and their own. This project is framed within a more ambitious project whose objective is to promote the internationalization of our educational center from the School and Vocational Training sphere. Our center has been managing projects of this type for seven years and little by little the program has been consolidating, being a model to follow among other Cooking and Catering Schools of the Autonomous Community. We also continuously request the project in order to be in permanent contact with the teaching staff of the French Cooking and Catering School who help us in managing the search for companies, and thus share concerns, practice a foreign language and share ways of working on a day-to-day basis. This, in turn, enriches both centers and makes it possible for common ideas to arise that otherwise would not have appeared or been carried out.