International Week 2025 Brought the World to USCB
The 黄瓜视频 Beaufort celebrated International Week from November 17鈥�20, 2025, with a full slate of activities aimed at showcasing global cultures and engaging students in hands-on international experiences. Organized by the university鈥檚 International Programs Committee, the week highlighted food, music, travel, and traditions from around the world.
The celebration kicked off Monday in the Hargray Main Lobby, where Provost Kim Dudas welcomed students alongside Dr. Kim Ritchie, Dr. Caroline Sawyer, and Carol Weir. Study abroad student speakers shared stories from their travels, setting the tone for a week focused on global learning. That evening, students gathered in Newcastle on the Beaufort campus for International Karaoke, a lively night of singing and friendly competition.
"International week has become a tradition across college campuses, where differences are acknowledged and appreciated,鈥� Dudas said. 鈥淭oday, more than ever, it is important to celebrate internationalization efforts every day, beyond this particular week. We hope to engage your minds and hearts to deepen our understanding of each other. "
Tuesday鈥檚 schedule went virtual with an online trivia competition and a new origami shark contest. Participants were encouraged to play multiple rounds throughout the day, while judges evaluated student-made origami creations for prizes.
On Wednesday, international flavors took center stage. Food trucks lined the Bluffton campus parking lot near SciTech, offering students the chance to sample global cuisines. Nearby in the Bluffton Library, students explored destinations around the world using virtual-reality headsets provided by the USCB Makerspace. Newcastle hosted an international potluck on the Beaufort campus, where students, faculty, and staff shared homemade dishes and cultural traditions.
Culinary exploration continued Thursday during a cooking demonstration in the Hargray Lobby. Registered participants learned to prepare Korean kimbap and Japanese nori rolls before enjoying a fresh lunch. At the Sand Bar, diners sampled an authentic traditional Polish garlic sauce, complete with recipe cards to take home.
Throughout the week, students could enter a passport-application funding drawing and enjoy globally inspired meals in USCB dining halls, including Korean bibimbap, Japanese ramen, and Chinese kung pao chicken.
USCB also featured the origami shark competition having 17 sharktastic entries. A panel of faculty and staff were estimed judges to reel in the winner. 1st place winner was Jennifer Oviedo won $250 in carolina cash. 2nd place winner Lincoln Fuller and 3rd place winner Alexandra Horn both won $150
International Week once again brought the world to USCB鈥攐ne meal, activity, and cultural experience at a time.
- USCB -
CW 12/03/2025