Study in Europe

Universities - photos
miniatura Hauptgebäude der Technischen Universität Graz, Graz, Österreich
miniatura Ruskin Building is part of the original 1858 institutional compound from where the modern day Anglia Ruskin University evolved. It is home to Mumford Theatre and Ruskin Gallery, two of the major on-campus exhibition venues of the university
miniatura Aberystwyth Old University Building
other information
3. Talk of the town
There is a certain aura of genius attached to speaking languages. But multilingual­ism is not only the preserve of academic sand bookish linguists; plenty of European celebrities are also multilingual. Take foot­ball, a sport not traditionally associated with linguistic prowess, but which is replete with players who are fluent and articulate in several languages.
7. Be concrete, not abstract
Concrete messages are clear — abstract language can be vague and off-putting. Too much abstract language might even lead your reader to think either that you don’t know what you are writing about or that your motives for writing are suspect.
3. Mobility in vocational education and training (VET)
Mobility abroad can help young people in vocational education and training to gain the skills needed for today's competitive employment market.
Answers to interview questions
Prepare well for the range of questions that might be covered. Most questions are likely to focus on your experience, skills and motivation. Persuade your interviewers that you are very motivated to get the job. Tell them about how your strengths and interests match those that the employer is seeking. Answer questions fully but concisely. Speak only about facts that may be of interest to the employer. Be polite, honest and professional. Never lie.
Lithuania - Fried pike with horseradish sauce
Kepta lydeka su krienų padažu INGREDIENTS (serves 4) • 1 kg of fillet of pike, cut into 4 or 8 portions • 100 g of flour • 2 eggs • 100 ml of milk • Breadcrumbs • Lemon juice • Salt • Vegetable oil • Gherkins and dill to garnish • Horseradish sauce: 100 g of horseradish, 100 ml of double cream, salt and sugar
archive
Privacy Policy