Hello everyone! International Week at UCF begins this Monday. There will be multiple events related to Russian language, culture, and career opportunities. Below is the schedule for these events. See you there!
International week organized by the Russian Language program:
Monday November 16th, 11:30 – Guest Speaker, Dr. Barry Morris, NAFSA Board, Washington D.C.
“Russian Language and Literature in the International Education”, coordinator is Dr. Kourova.
Monday, November 16th, 5:00pm – Guest Speaker, Natalia Rydvanova, Cultural Office of the Embassy of the Russian Federation, Washington D.C.
“A virtual tour around the Russian Embassy: history and culture”. The presentation is organized by the Russian American Students’ Association at UCF. Coordinators are Mariana Kellis (R.A.S.A president) and Dr. Kourova (R.A.S.A adviser)
Wednesday, November 18th, 11:30am – Guest Speaker, Don Gentile, Chief, Workforce Shaping Group, IC SLA/CLO, DNI/CHCO
“The importance of the foreign language jobs for the U.S. Intelligence Community”. The presentation will be based on Russian as a critical language, event coordinator is Dr. Alla Kourova.
Wednesday, November 18th, 12:30pm – Presenters: Mariana Kellis (R.A.S.A. President) and Victoria Orindas ( SALT president)
“Service and Love Together: helping local and international community”, Coordinator/adviser is Dr. Alla Kourova https://ucf.zoom.us/j/93920991525?pwd=TXNLZmpJeGNkZ1lvVUhBbWRrODhNdz09
Friday, November 20th, 10:00am – International Projects “Connecting Classrooms”.
UCF Students from Intermediate Russian Class and Russian Students from Novocherkassk, Russia will discuss educational systems in both countries. Coordinator is Dr. Kourova
Friday, November 20t, 3:30 – “Cooking Show with Dr. Kourova”. Cooking traditional Russian food together. Come and have fun!
If you want to cook together and practice have on your table the following food items:
For dissert “Sharlotka”:
1 glass of flower.
1 glass of sugar
For the dinner dish “Russian beef stroganoff”
1 1/2 pounds beef tenderloin (sliced into thin, 2-inch-long strips)
Salt and pepper
2 onions (finely chopped)
4 ounces butter
4 ounces button mushrooms (sliced)
1 tablespoon all-purpose flour
1/2 cup beef stock
Pinch dry mustard
1 tablespoon tomato paste
1/2 cup sour cream