Friday, 28 December 2012

Cross-country skiing for exchange students


Getting ready for action

Before returning back home in the end of the semester, TAMK offered a chance for exchange students to try out cross-country skiing. TAMK provided the equipment and Esko Tirkkonen, the responsible for TAMK Sport Services, gave guidance for those who did the skiing for the first time.

The skiing took place right next to TAMK main campus, in Kauppi sports park, that offers good skiing tracks and several different routes for skiers. A group of energetic students did a tour of 3km on the tracks cutting through the snowy forest while some others were happy to just have the introduction to this new sport.

Antonia Davilla, Greece, had long time since she tried cross-country skis the last time
Elisa Rodrigues, Portugal, enjoys the winter activities
Mengqi Sun, China, in the snowy forest

Similar cross-country skiing events will be organized also during the spring semester. In addition, the ski equipment is available for the exchange students' independent use. If you are interested in borrowing the skis, contact Esko Tirkkonen (esko.tirkkonen@tamk.fi)

Photos and text: Kaisa Merilahti, International Services

Tuesday, 18 December 2012

Discovering Nancy

Professors Cécile Valliéres (IUT Nancy-Brabois) and Ulla Häggblom (TAMK) in a laboratory visit.






















Two colleagues from TAMK, Ms Ulla Häggblom (Head of Paper, Textile and Chemical Engineering degree programme) and Ms Kirsi Tolvanen (Head of International Services), had a change to visit Univeristy de Lorraine / IUT Nancy-Brabois 12-14 December 2012. The main focus of the visit was to find out if this French university would be a suitable partner university for TAMK's Paper, Textile and Chemical degree programme.

During the visit TAMK delegation had a chance to see the university campus and laboratories, learn about French education and research and discuss about future co-operation. It was also agreed that TAMK and IUT Nancy-Brabois will start student and staff exchanges during the academic year of 2013-14. And the long-term plan is to create deeper cooperation and joint projects between these two universities.

Photo and text: Kirsi Tolvanen 

Monday, 17 December 2012

The IWBAS final dinner


International week: Farewell dinner at Restaurant Eetvartti on Thursday 29 November
The idea was to arrange a dinner for teachers of Tampere University of applied sciences and their international guests. Number of participators was 70. Dinner’s theme was to spread some Finnish Christmas spirit and give a good sample of high quality Finnish food ingredients. The project team and working staff were hospitality management students.


As a group (2nd year students of Degree Programme in Hotel and Restaurant) Management)  we first started to plan our theme and the atmosphere we wanted to create. It was important that we had enough space and supplies to organize dinner for 90 persons (number of
participators at the beginning). The most important task of the dinner was to sufficiently inform the staff in order to be sure that everybody was on the same page.


Our menu was:
Amuse bouche:
White fish tartar and malt bread
Starter:
Beetroot soup and goat cheese mousse
Main course:
Turkey breast, cranberry sauce, potato-mushroom press and vegetables
Dessert:
Chocolate cake, sea buckthorn parfait, sea buckthorn syrup, lingonberry-vanilla jelly and lingonberry sauce


The IWBAS final dinner also offered some entertainment. First the students welcomed the visiting professors and TAMK staff. After a brief slideshow the guests were ushered downstairs to have dinner. There were some more welcoming speeches and a band playing Christmas songs in both English and Finnish. In the end the guests were also invited to join in and sing some Christmas carols. Judging by the applause and "We want more!" shouts the band was a huge success. 



After all our dinner succeeded beyond expectations. Because everything was precisely planned and our project team was very motivated from the beginning, it was easy to make the grade. Happy faces and empty plates of the guests were a proof of our good team work.

 
Text: Emmi Vihersaari ja Lauri Ronkainen
Photos: Riitta Brännare