Study in Europe

Universities - photos
miniatura Université Paris 1 Panthéon-Sorbonne - hall entree
miniatura Département Multimédia UFR Franche-Comté STGI Montbéliard
miniatura Vysoké učení technické v Brně
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.
1. Erasmus+ - Introduction
Erasmus+ is a unique programme which seeks to boost the job prospects and personal development of young people, as well as help our education, training and youth systems deliver teaching and learning that gives people the skills they need in today's labour market and society, as well as in the future.
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.
Estonia - Estonian salad
Rosolje INGREDIENTS (serves 4) • 500 g of soused herring fillets (maatjes) • 500 g of cooked stewing beef • 5 cooked red beetroots • 3 cooked potatoes • 3 large sweet or sweet and sour gherkins • 2 small apples • 12 hard-boiled quail’s eggs • 2 onions • 25 cl of double cream • 15 cl of single cream • 3 tablespoons of mustard • 1 tablespoon of sugar • Salt, pepper and chopped dill
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