We achieved two objectives with mobility. One of our goals was for our students to get to know the most up-to-date professional practical knowledge, work culture, and the specialties of Greek gastronomy. Following the principles of Vocational Education 4.0, the emphasis was placed on getting to know practical education in workplace conditions. The professional environment of commerce and hospitality is changing, new trends are emerging, which students must be aware of. In the hospitality industry, getting to know Greek gastronomy in an authentic environment has proven to be the most effective method. Our other objective was that, after mobility, the students have the soft skills, in addition to professional knowledge, fundamentally define an employee. It is important to develop good communication skills, flexibility and social competences. Abroad, students' foreign language competences also developed more effectively. The new experiences contributed to the development of the students' motivation and dedication.
Trade and hospitality professions expect to join the international market environment. We cooperate with several training places during training, but the training places offer very different conditions to our students. Students' foreign language competences are weaker, only 3% of students have a language exam. Due to the relatively high number of disadvantaged students, the dropout rate in our school is high. Students' motivation low, they do not develop a vision of the future. With the transformation of vocational education, more and more emphasis is being placed on practical education and gaining experience in an entrepreneurial environment. Students with soft skills other than professional knowledge they partially possess, so we must develop these competencies as efficiently as possible. Mobility gave the students the opportunity to get to know a new world, experience a new gastronomic experience, which increases their motivation and makes them more open to new opportunities.