想要申请美国大学，essay申请就必不可少的，而想要取得较好的分数，就必须要加强对essay写作质量的重视。作为留学文书的一种，大学申请essay的质量不仅仅受内容的影响，其格式同样也会影响essay的整体成绩。所以，了解美国大学essay的格式要求非常必要。现在，小编就给大家总结下美国大学essay的格式要求。
我搜了下好像前几年有要求 double-spaced,one to two pages.今年每篇500字limit不知道具体要什么格式。
请录取了的同学来说下你的用法我最后用的是double-spaced,第一段左边顶满，第二段开始向后缩进两单词，段后10磅，页边距上面1inch,通过左右下把每篇essay调到两页内。
Wharton：学校没有要求
我最后用的是time new roman 12号，double-spaced,第一段左边顶满，第二段开始向后缩进两单词，段后10磅，页边距上面1inch,通过左右下把每篇essay调到两页内。
Stanford：他家是干什么都要求在两页内，12号字。
我最后用的是time new roman 12号，double-spaced,第一段左边顶满，第二段开始向后缩进两单词，段后10磅，页边距上面1inch,通过左右下把每篇essay调到两页内。
Darden：他家要求你把essay贴到网上，一个字都不可以多。
但是贴上去了就没有行距了。
建议大家贴上去后，在每段之间回车空一行，然后除了第一段都缩进两单词。
Booth：他家的记住要传pdf
上传word时，会平白无故地多一页空白的出来
以上就是美国大学essay的接受格式，申请人要努力通过美国大学申请essay来突出自己的与众不同之处，如何选择素材，如何安排线索，如何设置语言......这些都是让你脱颖而出的地方，如果想得到只针对自己的建议，可直接点击我们第一代写网网页上的在线咨询，跟我们的留学专家聊聊吧！现在小编了分享一篇范文供大家参考，希望能给能给大家带来灵感。
申请哈佛大学成功的Essay范文
My aim is creation. I love the idea of giving life to nothingness. Were I another person in another time, I might spend my whole life tilling the land. Just like the earliest farmers, the sight of dirt giving rise to carrots and tomatoes at my whim feels like a miracle. I like to randomly burst out in song. I like to shake my body. If I could I would be a pianist and a poet and a painter and a politician. Unfortunately, in all these disciplines my ability can't meet my enthusiasm. Where I can create, and break tired codes, is in the kitchen. With unlimited time and resources I would become the best pastry baker and the finest chef in all of the eastern seaboard.
我的目标是创造。我爱的赋予生命虚无的想法。如果我是另一个人在另一个时间，我会用我的一生耕种土地。就像最早的农民，看见的泥土中成功种出胡萝卜和西红柿的感觉就像一个奇迹。我喜欢的歌曲随机迸发出来。我想动摇我的身体。如果我能我会成为一个钢琴家和一位诗人，画家和政治家。不幸的是，在所有这些学科我的能力不能满足我的热情。我在哪里可以创建，并打破累代码，是在厨房里。随着无限的时间和资源，我将成为所有东海岸的最佳糕点面包师和最好的厨师。
I really like food. On some drab school days I cheer myself up thinking of the dinner awaiting me in the evening. Often I do a 24-hour fast to ready my stomach for a huge meal. Now, being served this food is fine. It's usually restful and rewarding to sit down after a long day to someone else's careful work, whether they be parents, grandmothers, or Little Caesar. But I've noticed a dull glaze in the eyes of those who cook every night. They're doing it not to forge the uncreated conscienceof their race, as a hungry James Joyce might say, but out of sometimes love and
sometimes duty. I know cooks whose "old standbys" wow me every time, but they haven't any pleasure in their labors. Care and duty are NOT why I want to explore food. I love the whole culinary process, from seedling to grocery to refrigerator to oven to table. At each stage the elements grow more complex and my work far more deliberate. Peeling and coring an apple takes more intelection than planting a row of seeds. Yet I think I shine where order fades away: beyond rules and recipes, in that zone called It's Up To You. I decided to throw in a cup of yogurt instead of butter to my pound cake. No one told me that lentils, carrots, and a bay leaf would make a great salad. I just felt them together. And there was a unanimous vote -- me -- to add cumin and coriander to the spaghetti sauce. Sizzle. Bubble. The creation is imminent.
Someone like me needs to stand over that stove. I need to see the joy in my eaters' eyes when they say, "This is really good! How'd you do this?" Their simple joys are my creative release -- the crtical acceptance of newness. In life and in the kitchen, I want to be the best in my field.