Study in Europe

Universities - photos
miniatura Toulouse (Haute-Garonne, Midi-Pyrénées, France)
miniatura School of Art and Design Building, Margaret Street, Birmingham
miniatura Dipartimento di Scienze Giuridiche of the Università Ca' Foscari, Venezia. Entrance
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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.
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?
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.
Belgium - Fried eggs, asparagus and beer syllabub with shavings of raw cow’s milk cheese and ham
OEufs frits, asperges et sabayon à la bière, copeaux de fromage de vache au lait cru et jambon INGREDIENTS (serves 4) • 8 very fresh eggs • 16 white asparagus stalks (Belgian) • 10 cl of strong, hoppy lager-type beer • 200 g of butter • 1 lemon • 100 g of breadcrumbs • Shavings of raw cow’s milk cheese • 2 slices of ham • Vinegar • Salt • Chervil or finely chopped parsley for decoration
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