Study in Europe

Universities - photos
miniatura House 9 on the compound of the former Royal Veterinary Medicine School Berlin, now Campus North of the three Berlin universities. The building was constructed 1836 to 1838 to a design by Ludwig Ferdinand Hesse as Medical Horse Clinic
miniatura Universitas Viadrina Frankfurt (Oder)
miniatura Université Paris 1 Panthéon-Sorbonne - The Sorbonne, Paris 1908
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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.
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.
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.
Where to look for a job?
Look for job adverts published on the Internet, in newspapers, at employment offices and with private recruitment companies. Don’t forget to check the EURES job mobility portal too. A company’s own website may contain details of vacancies, or they may use an external recruitment agent to conduct an initial screening of candidates.
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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