For the 2 objectives of the project: 1. Competences and specific professional skills necessary for developing the Technician qualification were formed and developed gastronomy for 20 students with disabilities from cls. 12th grade (9 students), and 13th grade (8 students), post-secondary (3 students) by integrating them into a real production environment at the St. George Hotel in Cyprus, 3 weeks, in 2 streams (10 students/stream) as well as language skills English, of social, civic, intercultural skills, with the effect of increasing their chances of employment on the labor market 2. The 20 participants with disabilities developed professionally after completing the internship in Cyprus. Our students being disabled, we wanted the increase no. of students and teachers, who are involved in European and similar projects, we aimed at reducing school dropout, increasing confidence at the European level regarding the high school's ability to take an active part in European partnerships. By implementing this project, we wanted to set a good example of the inclusion of young people with disabilities, those with a precarious financial situation or young people from placement centers.
Our school center applied for this project because it wanted to give a chance to students with special needs, it is the second Erasmus+ project for which it received funding. Since we have 2 specializations in the school and the first project was on Aesthetics and the hygiene of the human body, we wanted to give the gastronomy students a chance as well. Our students come from disorganized families, without material possibilities and from Placement Centers and we saw this project as a unique solution to the problems, to have the opportunity to really practice in a top restaurant and enjoy the flight by plane and visiting other places.