Testimonials

Jordi Aerts

My time at Polytechnic University of Saint Petersburg was an all-out amazing experience. From start to finish I was surrounded by wonderful people. Upon arrival at the airport I had all the help I could ask for by one of the students of the university. This led to an immediate feeling of ease. From the first day of the course up until the last our class was taken good care off. The start in the impressive main building was organized in great fashion, and after the introduction we had a little general information which all proved to be very useful. To end the day there was a little pub quiz which led to a lot of people being able to come together and form friendships. The teacher was an expert in her course and made the lessons very easy to pick up on. The cultural program was interesting as well, the ability to visit the Hermitage with its seemingly endless works of art and the astonishing Winter Palace. The lovely people who organized everything for us even ended up joining my group of friends for a birthday dinner/drink. After that we even went out for dinner multiple times during our stay and this sort of feeling that you’re more a group of friends than students/organizers made my stay and that of my fellow students unforgettable. All in all I can not recommend people enough to take the chance to attend a summer or winter school event and have the opportunity to meet the most amazing people from the school itself and your fellow students who attend the courses.

Jordi Aerts, Thomas More University of Applied Sciences, Belgium (Winter School 2019 “Modern SAP Technologies”)
Jakob Kaufmann

Going to summer school is not only about the in-class experience. I am so glad I decided to go to summer school and I am very grateful to every single one who made my experience at SPbPU this summer so extremely awesome. Students of all levels should be able to attend the “Doing Business in Russia” program, however, also further advanced students will get a great and broad insight into the Russian market and economy from Russian professionals and their personal experiences. I will long look back at the memories I created there with a smile on my face and definitely recommend everybody to take the chance and experience the same!

Jakob Kaufmann, University of Applied Sciences Wiener Neustadt, Austria (Summer School 2018 “Doing Business in Russia”)
Daniele Cortesi

It was a wonderful experience, which I would do again, surely. Landscapes and city that, covered by snow, had a magical side. I appreciated the various activities offered by the university and the volunteers, always available and friendly.

Daniele Cortesi, University of Bergamo (Winter School 2019 “Turbomachinery”)
Giulia Roncalli

My teacher told us about the Summer School of Russian Studies at SPbPU describing it as an outstanding experience. Frankly, I decided to take part in it out of curiosity. And then I really liked it! Russian language classes were very important for me to improve my speaking skills, also they helped me feel your language better. Apart from the Russian language course I have taken an elective Russian Business Culture course which I truly enjoyed too! I think, the module is very well organized, we had many lessons and field trips, we learnt a lot, but we also had the time to walk around the city, explore it and see lots of beautiful spots. Architecture of St. Petersburg is so inspiring! I would like to work with Russian language, probably to connect my future career with some international company, or to work in a Consulate, that is why I plan not to stop on what I achieved but to move further.

Giulia Roncalli, Ca’Foscari University of Venice, Italy (Summer School 2017, module “Focus on Russia”)
Shuaishuai LI, Beihang

I was very happy to take the Molecular Gastronomy course at SpbPU last summer. It was very interesting to talk about gastronomy with friends from all over the world and taste dishes of Russian cuisine. Looking forward to more students taking this course!

Shuaishuai LI, Beihang, University, China (Summer School 2018 “Molecular Gastronomy”)