Study in Europe

Universities - photos
miniatura FernUniversität in Hagen - TGZ im Herbst 2004
miniatura Humboldt-Universität zu Berlin - Fassade des ehemaligen Luisen-Lyzeums in der Ziegelstraße 12 in Berlin-Mitte. Die Schule 1873 nach einem Entwurf von Hermann Blankenstein erbaut und 1894-1895 erweitert.
miniatura Rectorat de la Universitat Oberta de Catalunya, a l'avinguda del Tibidabo de Barcelona
miniatura Universitätsbibliothek & Audimax der Bauhaus-Universität Weimar
miniatura Московский государственный университет путей сообщения
miniatura Edge
other information
4. The language of opportunity
Learning a new language - like learning music - requires some effort but is enor­mously rewarding, and the journey can be as enjoyable as the arrival, as anyone who has embarked on this road can tell you.
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.
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.
Other networks and services in the field of European mobility
Besides EURES, the following European mobility networks may also be of interest: Your Europe, Your Europe Advice, SOLVIT, Directorate-General for Education and Culture, Europass, Euroguidance, Enterprise Europe Network, European small business portal.
Poland - Fillet of Baltic salmon with crème brûlée and crayfish salad
Filet z łososia bałtyckiego z kremem spalone i sałatka raki INGREDIENTS (serves 4) • 800 g of salmon • 2 tonka beans • 1 egg yolk • Oil • 100 g of crayfish • 40 g of mayonnaise • 60 g of cream • Salt and pepper • Finely chopped dill (or chopped parsley or chives)
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