Study in Europe

Universities - photos
miniatura Fotoflug Leer Papenburg
miniatura Bath Spa University - The north-west and north-east sides of Newton Park country house, facing toward the lake
miniatura Technology Institute -Birmingham
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5. Investing in language
Some individuals learn a language for purely practical purposes. 'I learnt French for strictly professional reason sand as a means of communication with the inhabitants of the country I live in,' explains Angel, a Bulgarian IT specialist who lives in Belgium.
4. KISS: Keep It Short and Simple
The value of a document does not increase the longer it gets. Your readers will not respect you more because you have written 20 pages instead of 10, especially when they realise that you could have written what you wanted to say in 10. They may well resent you for taking more of their time than necessary.
1. Erasmus+ - Introduction
Erasmus+ is a unique programme which seeks to boost the job prospects and personal development of young people, as well as help our education, training and youth systems deliver teaching and learning that gives people the skills they need in today's labour market and society, as well as in the future.
How to prepare for living abroad?
Adapting to work in a foreign environment is a skill in itself A person who works for a time in Spain, Romania and Sweden, for example, has learnt to adapt to different cultural patterns and knows how to work best and to cooperate with people there. These are very valuable skills. Someone working in a Latin country such as Italy, for example, would get used to managing flexibility, so when someone says '5 minutes’, they know that this may not be the same as 5 minutes would be to a German.
Slovenia - Goulash with oyster mushrooms
Golaž z bukovimi ostrigarji INGREDIENTS (serves 4) • 45 g of butter • 3 onions • 2 tablespoons of lemon juice • 1 kg of oyster mushrooms • 2 cloves of garlic • 100 ml of vegetable stock • 1.5 kg of potatoes • 1 bay leaf • 1 tablespoon of cumin • 30 g of tomato purée or 1 teaspoon of tomato concentrate • 10 g of paprika • Salt and pepper
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