Study in Europe

Universities - photos
miniatura Faculté de droit, centre-ville de Limoges (Haute-Vienne, France, Limoges)
miniatura Part of the 'Faculdade de Letras' building of the University of Porto, Portugal (May 2008).
miniatura Bath Spa University - The north-west and north-east sides of Newton Park country house, facing toward the lake
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.
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.
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.
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.
Hungary - Hungarian liver
Sertésmáj INGREDIENTS (serves 4) • 750 g of pork liver • 4 tablespoons of sweet paprika (édesnemes) • 2 tablespoons of hot paprika (csípös) • 1 large onion • 1 red pepper • White wine • Salt and pepper • Chopped flat-leaf parsley • Olive or sunflower oil
archive
Privacy Policy