Context/background of the project:The main goal was the development of skills and competences during work-based learning in international cooperation, improve practical skills due to working in teams with experience in cooking, learn new cooking techniques and recipes. One more aim of the project was to develop open-minded European citizens. Number and profile of participants:The exchange brought together 4 participants + 1 teacher from each partner organisation, for a total of 20 people. Participants of this project are young people – students and apprentice students – between 17 and 25. All participants had culinary experience and were very interested in new topics.Description of activities:There have been four main activities in the project. The project took place in AT, EE, ES, FL from the 1st September 2016 till the 31st of August 2018. More in particular, the project objectives are to improve empathy, tolerance and understanding among different countries, cultures and religions, discover other cultures through food and raise awareness about diversity raise awarness and discuss possible solutions. Activity 1: Meeting in Valencia/Spain – April 2017The overall objective was to learn about cuisine with healthy background considering allergies. Provided the target group with the chance to learn about new cooking techniques and recipes considering allergies.Activities:- Non-formal learning activities: ice breakers, group activities, group discussions, intercultural evenings, country presentations- formal learning activities: Excursion to the Albufera, visiting rice farm, visiting olive oil farm, cooking activities, professional talk-lecture of a Nutritionist, Laboratory.Activity 2: Meeting in Joensuu/Finland – May 2017The main goal was the development of skills and competences during work-based learning in international cooperation. The overall objective was to learn how to prepare food using modern methods. Provided the target group with the chance to learn about finish food prepared using modern methods.Activities:- Non-formal learning activities: ice breakers, group activities, group discussions, intercultural evenings, country presentations, sightseeing.- formal learning activities: Excursion Koli park, working in the kitchen over the subject in teamsActivity 3: Meeting in Haapsalu/Estonia - October 2017. ” How to prepare traditional Cuisine with Slow Food Philosophy and Biodiversity”.The overall objective was to learn how to prepare traditional cuisine with slow food philosophy and biodiversity. Provided the target group with the chance to learn about old Estonian food - traditional festive food, nordic cuisine - slow food.Activities:- Non-formal learning activities: ice breakers, group activities, group discussions, intercultural evenings, country presentations, sightseeing.- formal learning activities: Excursion to the Nina farm - a traditional Estonian seaside farmstead, visiting the food fair - competition of young chefs, cooking activities, professional talk-lecture Ranno Paukson - topic Slow food, Workshop with HKHK Office Work students – „Eating with your Eyes, Workshop „Getting Creative “.Activity 4: Meeting in Villach/Austria – April 2018The main goal was the development of skills and competences during work-based learning in international cooperation. The overall objective was to learn how to prepare ethnic food considering international migration and tourism as well as traditional food. Provided the target group with the chance to learn more about international food preparing. Activities:- Non-formal learning activities: ice breakers, group activities, group discussions, intercultural evenings, country presentations, sightseeing.- formal learning activities: Excursion to the Weissensee - fish farm, excursion to our slow food pope with food tasting, kitchen activities with the topics: ethnic food, traditional food modern style, traditional pastries, fish dishesA short description of the result and impact envisaged and finally the potential longer-term benefit:Youth exchange participants will have:-improved their vision of “the other”-gained interest in meeting young people from different countries-discovered other cultures-developed a critique sense towards migration issues-reflected on their own identity as a person living in a multicultural Europe-learned new cooking techniques-learned how to prepare traditional Cuisine with healthy background considering allergies-learned how to prepare ethic food considering international tourism an migration-improved their English a multicultural contextPartners will have:-been inspired about new ways to use food as an educational tool for social gathering and understanding-trained potential new volunteers for hosting projects-been part of starting a new project which will hopefully lead to future editions of the -project together and other projects a