Study in Europe

Universities - photos
miniatura Faculty of Architecture of Mediterranea University of Reggio Calabria 2
miniatura Universität Speyer, Freiherr-vom-Stein-Str. 2
miniatura Universität Oldenburg, Zentralgebäude
miniatura Hauptgebäude der Technischen Universität Graz, Graz, Österreich 2
miniatura Fotoflug von Nordholz-Spieka nach Oldenburg und Papenburg
miniatura 1280px-Московский_психолого-социальный_университет
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6. Taking the plunge
People who have not yet embarked on the road to learning a foreign language, may feel concerned or afraid, like looking at the sea when they do not know how to swim.But studying a language is a little like learning to swim, surprisingly straightforward once you have taken the first plunge.
2. Focus on the reader
Be direct and interesting. Always consider the peopleyou’re really writing for: not just your boss, or the reviser of your transla­tions, but the end users. Like you, they’re in a hurry. Who are they, what do they already know, and what might you need to explain?
2. Learner mobility - Students in higher education
Study periods: Students can spend from 3 to 12 months studying at a university or college in another country. Traineeships: Alternatively, you can do a traineeship in a workplace abroad lasting from 2 to 12 months.
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.
Austria - Austrian-style bread dumplings (served with Austrian sauerkraut)
Semmelknödel INGREDIENTS (serves 4) • 6 stale bread rolls • 125 ml of milk • 1 onion • 30 g of butter • 2 tablespoons of chopped parsley • 2 eggs • Grated nutmeg • Salt and pepper • A little flour
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