Through the implementation of this project, curriculum for subjects, serving in hospitality, confectioneries and cookery in both regions have been improved and through equipping school restaurants students got a place for practical teaching using new methods.  In the field of cooking through the implementation teachers and students learnt about the new methods of cooking, such as: "Sous Vide", "Raw food" that seek to keep as many nutrients in the food, but have also improved the taste of food, this gave "the answer" to new trends in the food serving market.