Study in Europe

Universities - photos
miniatura Concert du Chœur & Orchestre Sorbonne Universités à Paris, mars 2014
miniatura A Universidade Aberta em Lisboa, instalada no Palácio Bramão, construido em 1760 - 2.
miniatura Gaußstraße, Wuppertal, Bergische Universität Wuppertal, Campus Grifflenberg
other information
7. As easy as A, B, C ...
Many people are put off learning a language because they have the impres­sion that it will take them a lifetime to learn all the words and grammar.However, evidence suggests that, with the right approach and motivation,most people can pick up at least a basic command of a foreign language.
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.
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.
Slovenia - Goulash with oyster mushrooms
Golaž z bukovimi ostrigarji INGREDIENTS (serves 4) • 45 g of butter • 3 onions • 2 tablespoons of lemon juice • 1 kg of oyster mushrooms • 2 cloves of garlic • 100 ml of vegetable stock • 1.5 kg of potatoes • 1 bay leaf • 1 tablespoon of cumin • 30 g of tomato purée or 1 teaspoon of tomato concentrate • 10 g of paprika • Salt and pepper
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