The project concerns the Mobility of a group of 15 participants from the Bakery Trade Union of Kilkis Prefecture in Bergamo (Italy). The Confederation of Craftsmen of Bergamo is the Hosting Organization of the Mobility represents also the businesses of the bakery sector). The action consists of 1 FLOW lasting 1 WEEK (4-10/11/2018). PARTICIPANTS are trainers/members of the Trade Union, professional bakers who, due to their knowledge and experience, they are also engaged as trainers in seminars and workshops implemented by the Trade Union, as well as in the training of the personnel of the business they work in. Also, experienced trainers engaged in training seminars of the Trade Union will participate in the Mobility. In conclusion all participants are trainers of the Trade Union. Among the main goals of the Trade Union is the development of the sector's businesses through collective promotion actions and the technical and business training of its members. Bakery has changed in recent years. Mass production, frozen yeasts, introduction of new technologies at any stage of cooking, new materials that take into account healthy eating habits. In Greece, crafts bread is considered by both consumers and the state as an essential good while it continuous to be strongly associated with our culture. As concerns to the bakery, the trend so in Greece as well as in Europe is towards organic bakery wares, products for specific purposes (e.g. breakfast), bread made of flour from stone mills, bread made of ancient types of flour or oats, breads specifically for gluten-tolerant breads and low glycemic index breads. This means that professionals in the sector need to be prepared to adapt to these trends and to create a link between bread and health. All above generate specific educational needs for the members of the Trade Union: -familiarisation with modern trends and with technological developments -knowledge and skills on needs analysis and training of adults -getting acquainted with new products & raw materials -Linking quality to health and hygiene, HACCP -systematization/organization of the information and training that the members of the Trade Union need in relation to the objectives, the agenda & the methodologies. The objectives of the project are: -getting acquainted & familiarisation with modern trends and with technological developments -knowledge and skills on needs analysis and training of adults -getting acquainted with new products & raw materials -Linking quality to health and hygiene, HACCP -systematization/organization of the information and training that the members of the Trade Union need in relation to the objectives, the agenda & the methodologies -networking with EU actors, creating synergies and co-operation in the implementation of joint projects. Selection of participants is performed by the Selection Group. Selection criteria are: - basic knowledge of English and/or iitalian - knowledge about internet and social media - any form of training experience - interest to improve the knowledge and skills as a trainer Participants' preparation includes: - 1-2 meetings - information material - 2 publications in local media (e.g. websites, newspapers) - Use of the page on Facebook LEARNING OUTCOMES concern to: - drawing up a plan for the development of knowledge and skills of bakeries - adult education in the bakery sector - research on educational needs - Trends in bakeries internationally, technological developments (e.g. products for breakfast) - Quality management system, hygiene and HACCP - Team spirit, initiative, communication & collaboration with operators and companies from abroad - Practicing English and using social networks MEASURABLE EFFECTS are: - A PLAN with training needs of the Trade Union - Planning / adopting a PROMOTION plan - Issuing a NEWSLETTER - 1 E-GUIDE - Organizing a CONFERENCE - EUROPASS Mobility Certificate IMPACT on participants is: (a) acquiring specific knowledge, experience and skills b) improving language skills, getting acquainted with lifestyle in Italy c) developing team spirit, self-confidence and initiative (d) networking with businesses from Italy IMPACT on Trade Union and its members a) Networking and cooperation with bodies from Italy (b) cooperation perspectives within European programs c) improving knowledge and skills of the members of the Trade Union (d) creation of a group of experienced trainers IMPACT on the consumer - Access to high-quality and new bakery products with innovative organic materials, - better service and service PROMOTION activities are: - Local press and social media publications - Use of the page on Facebook - A leaflets - Organize 1 info-day - 1 e-guide - Promotion on EPALE - Calendar - Closing event