With the implementation of this project, four objectives were aimed at, in connection with our Erasmus+ plan. The first was to encourage and strengthen European mobility within our vocational school, and thus enable many students to do a work placement abroad for 5 to 7 weeks. The second objective was to inform and inspire. Within the framework of the ErasmusDays in October, to inform the pupils of the European projects present and this from their first year of training. This event should create a positive dynamic within the school and encourage the more reticent pupils to open up, thanks in particular to the active participation of foreign partners in our practical work. The third objective was to exchange ideas and meet students from other countries doing the same courses. Every year, Spanish trainees come to the school and meet our students, thus promoting European citizenship. The fourth objective was to unite and disseminate through the Europe 16 network. Being an actor within a network and a territory allows us to strengthen the links and accentuate the dissemination.
This 2020-2022 project entitled "Europe in our hands in the gastronomy and well-being professions" is part of a context of European and international openness that is increasingly important for our training courses. Indeed, even if many students are trained in France and continue their training within our borders, there are also many who wish to train abroad and envisage a career in Europe and even beyond its borders. Our project is therefore part of this internationalisation strategy, which encourages professional integration by developing language skills. The activities of our establishment are linked to the food industry, namely the hotel and restaurant trade and the bakery and pastry trade, as well as to the wellness trade, beauty and cosmetics and perfumery. These activities are therefore linked to the international scene and many students choose our school for a professional internship abroad in their third year of training.