Study in Europe

Universities - photos
miniatura Univerzita Pardubice
miniatura Foto da faculdade de direito da universidade de Coimbra.
miniatura Flensburg-Sandberg, Auf dem Campus. Erweiterungsbau mit neuem Leuchtschild der Europa-Universität Flensburg
miniatura Freie Universität Berlin - Henry Ford Bau. View from the second floor to the hall. During IGSC 2013
miniatura Humboldt-Universität zu Berlin - Baumschulenweg Späth-Arboretum
miniatura Vysoké učení technické v Brně
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.
5. Make sense — structure your sentences
You may have to write (or improve) a text contain­ing a mass of facts and ideas. Here are some ways of untangling the information so that readers will understand each sentence straight away.
4. Youth mobility
Youth Exchanges help young people acquire important skills such as project management and teamwork. Such opportunities outside the school environment enable groups of young people to undertake a structured programme of activities (e.g. a mix of workshops, exercises, debates and role plays) in another country within or outside the EU for up to 21 days.
How to find your dream job using social media?
If you want to use social media to target employers, your profile should match how you want to be seen in public and your accounts should be tailored to your target audience, like a CV.
Romania - Sarmale with cabbage leaves
Sarmale în foi de varză INGREDIENTS (serves 4) • 1 large cabbage (or 2 medium-sized cabbages) • 750 g of minced pork (or half pork, half beef) • A few slices of smoked bacon • 2 onions • 2 tablespoons of rice • 6 tomatoes or 2 tablespoons of tomato concentrate • 1 l of chicken stock • 100 g of lard • Salt, pepper, thyme and fennel
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