One of the best parts of being an international student is that you not only meet people from your host country but from around the world. In Universidad San Francisco de Quito, the international programs are very well organized and there’s a lot of support that is offered to its students. One of the best parts of academic life is that you have the ability to choose between having classes with international students and local ones.
Sometimes it depends on your Spanish ability, but other times it varies based on what classes sound most interesting. In my case, I have 3 classes with local students and one class with international ones. I think this is a great mix because it allows you to improve your Spanish and meet people from different groups and origins. Other than the access to special cultural classes, there are also other trips and activities for international students to be a part of. There are smaller activities like clubs or outings around the city, but there are also larger trips that the international office organizes or recommends. Specifically, they organize a trip to Tiputini which is a biological base in the Amazon jungle. Through this trip, you have the opportunity to see the university’s biodiversity station and enjoy several activities in nature. In addition to this, they recommend a trip to Peru and Galapagos during the mid-semester break where you go on an organized trip with other international students.
One of the activities I’ve been able to participate in is making traditional Ecuadorian food with professional chefs from the Gastronomy faculty. Through this activity, I was able to join 10 other international students in watching a cooking demonstration and cooking various dishes. On this day, we arrived at the gastronomic part of the campus where we put on our aprons and were given instruction. After a brief introduction, we were able to cut up vegetables, meat, and fruit, in order to prepare the ingredients. In total , we made a warm fruit drink ( colada morada), empanadas de Morocho and a fish and shrimp ceviche. Everything was delicious and it was amazing how organized and quick we were able to make so many things.
Un abrazo,
Salma Galvan
