Study in Europe

Universities - photos
miniatura Universitat Politècnica de València - Campus de Gandia 2
miniatura Universidad Carlos III de Madrid
miniatura Université Paris 1 Panthéon-Sorbonne - Auditorio Richelieu
miniatura Universität Basel
miniatura A Universidade Aberta em Lisboa, instalada no Palácio Bramão, construido em 1760.
miniatura Campus Saint Charles, Aix-Marseille Université
other information
5. Investing in language
Some individuals learn a language for purely practical purposes. 'I learnt French for strictly professional reason sand as a means of communication with the inhabitants of the country I live in,' explains Angel, a Bulgarian IT specialist who lives in Belgium.
7. Be concrete, not abstract
Concrete messages are clear — abstract language can be vague and off-putting. Too much abstract language might even lead your reader to think either that you don’t know what you are writing about or that your motives for writing are suspect.
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.
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.
Lithuania - Fried pike with horseradish sauce
Kepta lydeka su krienų padažu INGREDIENTS (serves 4) • 1 kg of fillet of pike, cut into 4 or 8 portions • 100 g of flour • 2 eggs • 100 ml of milk • Breadcrumbs • Lemon juice • Salt • Vegetable oil • Gherkins and dill to garnish • Horseradish sauce: 100 g of horseradish, 100 ml of double cream, salt and sugar
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