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. 9th grade (4 students), 10th grade (9 students), cls. the 11th (3 students), and the 13th (4 students) through their integration in a real production environment at St. George Hotel in Cyprus, 2 weeks, in 2 streams (10 students/stream) as well as a English language skills, social, civic, intercultural skills, with the effect of increasing their chances of employment on 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 projects and similarly, we aimed at reducing school dropouts, increasing confidence at the European level regarding the capacity of high schools to take an active part in European partnerships. By implementing this project we wanted to set a good example of 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 offer a chance to students with special needs, it is the third Erasmus+ project for which it has received funding. Because we have 2 specializations in the school and the first one project was on Aesthetics and hygiene of the human body, and the second project on Gastronomy, the third project I also applied to Gastronomy because the number of students in this specialization is higher. Our students come from disorganized families, without material possibilities and from Placement Centers and this one I saw the project as a unique solution to the problems, to have the opportunity to really practice in one top restaurant and to enjoy flying and visiting other places.