1. Our students will be able to bring an international dimension to the theoretical, technical-applied knowledge they have learned at the national level about the field of food and beverage services, 2.To be able to create new food recipes using different techniques, 3. To gain experience in the use of advanced, state-of-the-art equipment in food production, 4. With the mobility in the project, it will ensure food hygiene, sanitation rules and work safety, and thus protect human health, 5. Students and teachers participating in the project have the opportunity to improve their foreign languages, 6. The activities carried out in the mobility within the scope of this project will motivate other students in the field, and to raise the bar for professional and academic success in order to receive education in Europe in the next possible mobility, 7. Our Companion Teachers will have positive contributions to their professional knowledge and experience through observation, experimentation and communication. In addition, adding the knowledge and skills they have acquired about Sustainable Gastronomy and the food trends it contains to the annual plans they have used in the vocational training they have given at school, and providing training to other students in the field on the subjects that are the content of the project, 8. To take part in our project, which has equality and inclusiveness, to make a positive contribution to the education of our students at school and to the skills training in the businesses where they are trained locally, 9. Since most of our students are children from broken families and almost all of them are children with economic, social and geographical disabilities, their participation in the project will help them become more confident, highly motivated, more entrepreneurial, more dynamic and more hardworking, both in their school education and after graduation. can contribute, 10. In the light of the new knowledge and skills that our students have learned, they can prepare unique food recipes that appeal to the eye and the palate regarding the food trends within the scope of sustainable gastronomy and menus containing these recipes, 11. Our students will be able to create food recipes and menus specific to the culture, personality and palate of the guests within the scope of new food trends that take place in the subject of sustainable gastronomy, 12. To provide our teachers with professional and psychological satisfaction in the process of project writing, preparation and implementation, 13. Thanks to our project, to increase the student demands of the businesses we cooperate within the scope of on-the-job training in the sector, 14. To contribute positively to their employment by ensuring that all the knowledge and skills that our students will learn within the scope of sustainable gastronomy in the project become sought-after employees in the sector, 15. Our food and beverage services teachers will have the opportunity to develop the kitchen application workshops in the school by being influenced by European cuisines in terms of functionality and efficiency, 16. To ensure that the name of our institution is heard both in the district center and in the surrounding districts and provinces, to contribute to the positive change in the social perception on vocational high schools, 17. To increase the popularity of our school, which provides education with the number of students below the current student potential, and to contribute to its education at full capacity, 18. We wanted to be able to increase the priority ranking among vocational high schools in the Ceyhan region by making a great contribution to making our institution a preferred school.
After completing the theoretical and technical training in their fields in three years of their 4-year education, our vocational high school students receive skill training in the sector in the 12th grade. It is not possible to reach a sufficient level in terms of turning the technical knowledge they receive at school into practice. In order to contribute to our students being better equipped in the field of Gastronomy in the Food and Beverage sector, we wanted them to receive skills training abroad on food trends, which are the new trends in gastronomy. We applied to the erasmus+ project both in terms of vocational training and to improve their social aspects, to see different cultures, to meet people from different nationalities, thus contributing to their language development and improving their communication skills.