Studiestrijd - Sax.nu

International
Internationals
Keep on
coming
The number of international students studying at
Saxion is still on the rise. This academic year 671
international students are enrolled at Saxion.
Last year Saxion attracted 280 new students.
Chris van den Borne, manager of the International Office, says: ”Part of
the increase can be explained by the fact that the number of Norwegian
students studying Physiotherapy at Saxion is now included in the
total number of international students registered at the International
Office. Even without including them though the total increase is still
enormous: 550 in total.”
Van den Borne does not have an explanation for the rest of the increase.
“Saxion is still very popular among particularly Asian students,
but we try to attract students from all over the world. Every year we
start different projects with different countries and there are new policies,
scholarships and programs that allow students to study abroad.
This year, for instance, we have a student from Oman, because of a
new government scholarship program. It changes from time to time.”
Although the amount of students keeps increasing, the variety in nationalities
does not. This year there are approximately sixty different
nationalities. The amount of nationalities does not vary much each
year, says Van den Borne. “One year there are 58, the next year there
are 54. Most international Institutes have about the same number of
different nationalities as Saxion. (WvT)
Dutch Pea Soup
As soon as the leaves start falling from the trees the Dutch get
a craving for erwtensoep, also known as snert. To the untrained
eye, it looks anything but tasteful, but you have to try this typical
Dutch dish at least once while you’re here.
The recipe finds its origin in the time when winters in Holland were still
very cold. Here’s the traditional recipe. You can leave out the pork hock if
this is too much trouble. When ready you should be able to put a spoon
into it and not have it fall down again.
Ingredients for 8-10 serves:
1 lb. split peas
10 cups of water
1 pork hock (part of leg)
1 to 2 bay leaves
2 leeks, cut in pieces
2 celery hearts, cut in pieces
1 potato, peeled and diced
12 oz. bratwurst or smoked sausage
1 cup of celery leaves
1 onion, cut in pieces
salt and pepper to taste
Wash and rinse the split peas and put them in a pot with the water. Add
the pork hock, the bay leaves, the onion, and the salt to the pot. Cook this
for about an hour and a half, while stirring from time to time. Add the cut
vegetables and cook for another 30 minutes. Add the whole sausage at
this point as well. Now take out the meat, remove the skin and dice the
meat into small pieces and add back to the soup. Cut the sausage into
slices and add back to the soup. Or you buy it in a can in the supermarket
(make sure it’s Unox). (MvdM)
Foto: Toma Tudor
International students more ambitious
Bernadette Wijers teaches English at IBMS which stands for International Business and Management Studies.
This 4-year course is part of the School of Marketing and International Management (MIM). IBMS Students
come from all over the world and the curriculum is taught in English.
Wijers: “We have a lot of German and a few Dutch
students. The rest are from different countries
like Russia, China, France and Vietnam. I started
teaching international students in 1990. My
first class consisted of thirteen different nationalities.
I really enjoy it. In my experience international
students are more ambitious than
Dutch students. They want to use the opportunity
that they’ve been given. Especially German
students want to give it their best. They are not
satisfied with a result below 7 and sometimes
even retake an exam to achieve a better score.
This also has to do with the fact that in Germany
future employers value their grade point
average. Here in Holland no one ever looks at
your grades when you’re applying for a job.”
“In the beginning I used to organize social activities
as well, like cooking at my place. That
doesn’t happen very often anymore. Most of the
German students keep living in Germany. They
travel back and forth and don’t spend time in
Enschede during the evening. As for the students
themselves, they appreciate the informal
way of communication between teacher and
student. In a lot of countries there is a big gap
between the two. Also the small classes and individual
approach works for them. They don’t
feel like being a number. I’ve learned a lot from
being around people from different cultures. It
has enriched my life in many ways.” (MvdM)
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