SCBC Holds Opening Ceremony for Freshmen of 2018
On the morning of September 20, an opening ceremony was held for freshmen of 2018 at the Cultural Square in the presence of SCBC’s leadership as well as the heads of all the schools, departments, and divisions.
At the beginning of the ceremony, President Jiao Fangtai delivered a speech on behalf of SCBC and expressed his heartfelt congratulations and warm welcome to all the new students. He said that as universities have taken on the historic mission of promoting education to serve the nation, they must empower individual students with a stronger sense of ethics and socialist values, inspire them to live to their fullest potentials through liberal education, and encourage them to strive relentlessly for excellence. South China Business College, a higher education institution just like all other universities in the country, is tasked with the important responsibility of cultivating professional personnel with good expertise in various fields by providing high-quality education that “propagates the doctrine, imparts professional knowledge, and resolves doubts”.
To the freshmen of 2018 whose new journey of life is about to set sail at SCBC, President Jiao Fangtai had offered four pieces of advice: first, stick to what you believe and never give up on your dreams; second, keep on learning and think independently; third, act firmly and take responsibilities; and finally, read widely and broadly about China and the world. He hoped that all freshmen of 2018 cherish every moment of the coming four years, be the go-getter of the times, and create a better future for themselves as well as for their alma mater.
As a representative of the faculty, Mr. Yang Fan from the School of European Languages and Cultures advised new students to learn from their outstanding peers and seniors and reap as much as possible from the exciting years in college. He encouraged them to make a few like-minded friends and live their college life together to the full. He believed that after four years of diligent work at SCBC they would become capable talents who are sensible, innovative and pragmatic.
Xie Xiaomei, student of English Translation of 2015, summarized her experiences and gains in college as she spoke on behalf of the seniors. According to Miss Xie, four years of college life would have gone by as if in a blink of an eye; so every freshman should waste no time setting up short-term plans for studies, work hard on building a solid foundation of knowledge, and try to make a better person of themselves.
Lin Huanye, a representative of the freshmen who majors in Marketing from the School of International Business and Management, came to the podium to share her thoughts on the first day of college. “Remain true to our original aspiration and keep our mission firmly in mind,” She said in her speech. “Now that the college has opened the door to knowledge for us, it is high time that we should take full advantage of such a great opportunity here and commit ourselves to the programs of study we have chosen and the improvement of ourselves in all aspects. I hope that four years from now we will turn ourselves into well-learned professionals with good virtues and practical abilities.”
Foreign Teachers & International Students Invited to Enjoy the Mid-Autumn Festival
People living in a foreign land usually miss their beloved ones most on festival occasions. With Chinese Mid-Autumn Festival approaching, foreign teachers and international students at SCBC were invited to an old-school Chongqing style hotpot restaurant for a happy get-together and a taste of the traditional Chinese cuisine.The restaurant is one of franchises under Guangzhou CONG YI PIN Catering Management.
After 8 years in China, hotpot is no longer a strange cooking method to Bhuiyan Miraj Ahmedb, a Bangladeshi that teaches economics at SCBC. Not that into spicy food, he tends to choose light broth for soup base. On the other hand, another teacher from Thailand loves numb and spicy hotpot and the Chongqing style is her favorite. “There is hotpot in Thailand, too. But it is mainly hot and sour. The Thai style hotpot usually contains pork and seafood, while beef and mutton are rarely included.”She was happy that she could have beef and mutton to her satisfaction in hotpot restaurant in China.
An international student named Ma Junhee from South Korea said this was his second time he ate hotpot dishes in China. He loved more this stronger spicy taste than his first one that he had with his Chinese friends in a restaurant in Beijing Road. Maria Jose Uvnoz Aivare, Astrid Serrta Mandojano and Daniela Alarcon Barraza come from Mexico, and Mexicans are known to indulge in hot and spicy food. The red chilli oil in the hotpot reminded them of the delicious food in their home country. They said, “It’s even better if the spicy soup base is heavier.”
In the din of the restaurant one could overhear words in Chinese, English, Korean, Russian and Spanish in their talks and chats. Under the magic power of delicious food, they seemed to forget about their nationalities. As the night was mellowing in the fragrance of pepper-chilli oil and the guests were toasting together with cheers and laughter, the tree of friendship was starting to take root and grow from this special family-style festival feast.
时间:Sep 26, 2018 8:40:00 AM
录入者:刘阳