Study in Europe

Universities - photos
miniatura Studienzentrum - Inffeldgasse 10 - Technische Universitaet Graz
miniatura Graz University-Library reading-room
miniatura Universität Oldenburg - Campus Wechloy
miniatura Campus, Jacobs University Bremen, 2006
miniatura Universität Zürich
miniatura Vysoké učení technické v Brně
other information
7. As easy as A, B, C ...
Many people are put off learning a language because they have the impres­sion that it will take them a lifetime to learn all the words and grammar.However, evidence suggests that, with the right approach and motivation,most people can pick up at least a basic command of a foreign language.
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.
5. Staff and youth worker mobility
If you are a teacher or you work in an enterprise, you can teach at an institution abroad, gaining new professional perspectives, widening your networks and helping to modernise and internationalise Europe's education and training systems.
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.
Greece - Moussaka
INGREDIENTS (serves 4) • 1 kg of aubergines • 1 large onion • 500 g of minced lamb • 1 glass of white wine • 5 to 6 fresh tomatoes • 750 ml of béchamel sauce • 2 egg yolks • Extra virgin olive oil • 100 g of grated Emmental cheese • Butter • Salt and pepper
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