Study in Europe

Universities - photos
miniatura Faculté de Pharmacie à Illkirch-Graffenstaden (Communauté urbaine de Strasbourg)
miniatura Vysoké učení technické v Brně
miniatura Universidad Carlos III de Madrid
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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.
5. Make sense — structure your sentences
You may have to write (or improve) a text contain­ing a mass of facts and ideas. Here are some ways of untangling the information so that readers will understand each sentence straight away.
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.
Answers to interview questions
Prepare well for the range of questions that might be covered. Most questions are likely to focus on your experience, skills and motivation. Persuade your interviewers that you are very motivated to get the job. Tell them about how your strengths and interests match those that the employer is seeking. Answer questions fully but concisely. Speak only about facts that may be of interest to the employer. Be polite, honest and professional. Never lie.
France - Burgundy escargots with parsley and garlic
Escargots de Bourgogne en persillade INGREDIENTS (serves 4) • 48 Burgundy escargots without their shells • 2 bunches of flat-leaf parsley • 3 cloves of garlic • 100 g of almond powder • 150 g of butter at room temperature • 2 bulbs of fennel • 1 bunch of chervil • 1 bunch of chives • 1 bunch of tarragon • 10 cl of extra virgin olive oil • 1 lime • Salt and pepper • 20 g of cranberries
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