As our school project is mainly based on international relationships, we thought it was a good idea to build tight links with Laval European Twinned Towns, in order to organise a mobility within Europe. As a matter of fact, it has always been essential for us to make our students understand how important it is to travel and work in Europe, to master languages to communicate and to realise that people in different countries have the same job as they have, even if technics and working methods are different. Moreover, the two teachers in charge of our school European project, are active members of two of the five Twinning Committees in Laval ( one of them is president of the Laval-Boston Committee ). Thus, it was easier to establish a partnership with the five European Twinnings ( Boston in UK , Gandia in Spain, Mettmann in Germany, Lovech in Bulgaria and Suceava in Rumania ) , by travelling to each twinned Town to meet people over there and prepare the mobility. We had a very positive and warm welcome in each town, although the notion of " training period " isn't familiar to most of them.Nevertherless, our partners to be immediatly agreed upon the project, and every year, our students receive the warmest welcome ever. Thanks to that, they can live their mobility in the best conditions, and get deeply involved in the life of the business where they do their work experience. They learn new working methods, meet different people who do the same job as theirs, though in a different way. Every year, and for four weeks, we send over 30 students to companies in our twinned towns. The trainees are in 3rd year B TEC Hotel and Catering, Bakery and Pastry Cooking, Cooking and Health and Care. During their training period, they acquire and develop new professional skills; learn to communicate with a new language; they also learn to live on their own, but to share with others, too. And, of course, they learn, discover and adapt to a new culture. For example, the bakers learn to make bread with ingredients from the ones they use in France ( in Spain, they use eggs and oil to make bread ). As we regularly keep in touch and have weekly contacts with the tutors all along the training period, it's easier for us to make the mobility a success, according to the working plan agreed upon beforehand with them . It has now become a usual thing to get e-mails or phonecalls from our partners, who wish to know the dates of the next mobility, the number of trainees we'll send, so that they can get ready to welcome them.