It was an important aspect for us that the participants could get to know the international practice of the masters of the training places, the special techniques, procedures and professional knowledge included in the project. During the study trip, the participants were able to expand their knowledge and professional knowledge with new information that helps them learn about new methods, technologies and international trends. Among our goals was to convey the knowledge acquired during the study trip to students and colleagues, thereby improving the quality of domestic catering training, promoting the development of domestic entrepreneurs.
Erasmus+ 2020-1-HU01-KA102-078026 mobility project 's feedback was very positive. The satisfaction with the project program was 100%, see below comment by one of the participant " The internship brought me new international professional knowledge, so I was able to learn new techniques from several areas of Italian gastronomy. Including the methods of processing wine, cheese, grappa and ham, learning how to prepare and flavor Mediterranean dishes. Regarding teaching at my school I gained useful knowledge, experiencing the Italian mentality, which I will be able to pass on to my students and colleagues in a positive sense. In my further professional development, I plan to pass on my knowledge of Italian cuisine and food preparation techniques, as well as the standards of healthy nutrition to my students." There was also a request for a continuation: "I am confident that I will be able to travel to other countries in a similar position. If possible, I would like to participate in another study trip. As a result of this feedback and the restructuring of the Hungarian vocational training system, we applied again successfully.