Study in Europe

Universities - photos
miniatura Humboldt-Universität zu Berlin - Denkmalgeschütztes Gebäude des Instituts für Tieranatomie auf dem Campus Nord der Humboldt-Universität, Luisenstraße 56,Berlin. Erbaut 1899-1902 von Otto Pötsch.
miniatura Vysoké učení technické v Brně
miniatura Baikal National University of Economics and Law, Irkutsk, Russia.
miniatura Borgo S. Angelo sede LUMSA
miniatura Université Panthéon-Assas
miniatura Chemistry department, University of Göttingen
other information
2. How and where can I learn a foreign language?
Choose your approach. There are so many different methods and approaches to learning, including classroom learning, self-study and telephone courses, immersion courses abroad, virtual learning and more. Choose the mix that suits you.
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?
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.
Sweden - Yellow pea soup
Ärtsoppe INGREDIENTS (serves 4) • 200 g of yellow dried peas • 4 slices of bacon • ½ a diced onion • 30 g of diced celery • 30 g of sliced leeks • 15 cl of clear beef stock • ½ teaspoon of thyme • Salt and pepper
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