To enhance students' professional skills, practical abilities, and cultural confidence, on April 1st, SBC Year 3 Events Management students managed a live event on the campus sportsfield under the theme Green Shoots of Heritage: Experiential Exploration of Chinese Culture at Sino-British College.
The event was attended by Li Yan, Party Secretary of SBC, Professor Laura Bishop, Executive Dean of SBC, Zhang Zheng, Vice Dean of SBC, Cai Hui, Deputy Party Secretary and Associate Dean of SBC, and Stuart Dunn, Executive Director of the British Chamber of Commerce Shanghai (BritCham Shanghai). They visited each booth, spoke warmly with the students, and highly praised their cultural commitment and creative presentations. Ajaya Shakya and other academic staff were also present to assess student performance and provide guidance on booth design, thematic presentation, cultural expression, interactive delivery, on-site execution, and teamwork.
Meanwhile, a staff charity sale was held on campus. SBC leadership and staff generously contributed, with all proceeds going to the College's hardship fund to support students in need.
Chinese and international students and staff interacting together
On the day, Year 3 Events Management students set up 11 distinctive booths, showcasing a rich variety of cultural activities to both Chinese and international attendees. Centred around the theme of cultural heritage, the groups presented traditional performances such as lion dancing, shadow puppetry, Huangmei opera, and historical Chinese character portrayals. They also offered hands-on cultural experiences including lacquer fan making, mother-of-pearl inlay, tie-dyeing, and pressed flower art. Additional activities included interactive games, traditional food tasting, craft making, and charitable initiatives. The lively and diverse programme attracted active participation from both Chinese and international students, offering a wonderful opportunity for cross-cultural exchange.
Scene from the event
Ajaya Shakya, Lecturer in Events Management, commented that the Event Day is not only a practical application of classroom learning but also a valuable opportunity to develop students' overall professional competence. Students engaged with cultural heritage, expressing traditional beauty with creativity and passion. They brought intangible cultural heritage to life on campus and presented Chinese culture vividly to students and staff from diverse backgrounds, helping culture transcend borders and reach a wider world through meaningful exchange. Academic staff encouraged students to reflect critically on the event afterwards—identifying strengths and areas for improvement, and drawing out transferable skills and insights to support their future academic and professional development.
Academic staff providing on-site guidance
A student exhibitor shared: During the preparation, we faced challenges such as miscommunication and last-minute changes, and team morale went through ups and downs. But we stayed focused on our shared goal, gradually clarified our roles, set priorities, and successfully delivered the event on the day. Seeing the enthusiastic response from our teachers and classmates made all the hard work truly rewarding. This experience has deepened our understanding of event planning and execution, and made us realise that passing on cultural heritage is both meaningful and heartfelt.
The Event Day served not only as a key component of teaching and learning assessment for the Events Management programme but also as a vibrant highlight of campus cultural life. Through innovative and engaging formats, students brought intangible cultural heritage and folk traditions to campus, giving them new life through young hands. Looking ahead, the College will continue its efforts to promote outstanding traditional Chinese culture, building bridges for cross-cultural exchange between China and the world through increasingly creative approaches, and helping SBC students develop cultural confidence as they write a new chapter of heritage and innovation.
Group photo
