Study in Europe

Universities - photos
miniatura Frontis de la Universidad Europea del Atlántico (UNEATLANTICO)
miniatura Uni Wien Feststiege, Vienna
miniatura Alpen-Adria-Universität Klagenfurt und der angrenzende Lakeside Science & Technology Park
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.
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.
Assistance in job search and recruitment EURES
EURES, the European jobs network, provides job-matching and recruitment services to all European Economic Area (EEA) countries ( 3 ), plus Switzerland. It helps jobseekers and job changers get to where the jobs are, and it opens up to employers a wider pool of candidates with the skills they need to develop their businesses. All EURES services for jobseekers and workers are provided free of charge.
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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