Bulletin 4 - 2019

BULLETIN IV/2019

Bulletin IV/19

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Bulletin IV/19

Bulletin IV/2019 Editor-In-Chief: Simo Halme Editors: Säde Torkki, Niklas Juuranto, Meerimaria Ketokulta, Samir Pietarinen, Indrek Ruussaar, Verneri Hietanen Cover picture: Simo Lehtovirta Publisher: Probba ry Printed at: Grano Oy Mikkeli

4 Editor’s Note 5 President’s Two Cents 6-13 Drinks for GAB 14-15 Greetings from Enklaavi 16 Three Important Decisions 20-21 Alumni of the Edition 24-26 Frozen Pizza Review Bulletin IV/19

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Editor’s Note

A

s you are sitting in the aquarium, working on your presentation you suddenly hear it: a song so beautiful it fills your heart with warmth and a smile creeps on your face. But this song wasn’t composed by Beethoven, nor was it performed by Jimi Hendrix. What you hear is something far more mundane and far less musical. It is the groan of frustration of your friend, working on the same project.

There is a lot going on in a student’s life and all of us can feel a bit beat down and tired. In those times there is a weird consolation in knowing that you’re not alone in this. The bond we share with people going through the same as us is something that can give us a lot of strength.

Still the pressures can get to us and even if we liked Pentti or sits like there’s nothing better, we have to admit that even they can be a bit draining. We’ve had quite an autumn already with more to come. In the midst of all the going out and having fun school can often become a secondary objective that will nonetheless increase our stress and affect our energy.

Our modern world seems to idolize the kind of person who is always doing something new and exciting while still holding it all together and I believe in the world of business people this might be especially true. Idolizing this kind of behaviour can lead to a situation when you are always convincing yourself to

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do a little more and aim a little higher.

You set yourself standards that can seem realistic but later will prove to be overwhelming.

In this situation I believe there is only one thing to do. Take a step back.

Don’t be afraid to miss out on an event. Don’t ask so much of yourself.

And remember that you’re not in this alone. Be there for your friends and they’ll be there for you. And most importantly cut yourself some slack.

I heard very recently a phrase that has stuck with me since: Anything worth doing is worth doing poorly. Although pushing yourself to perfection might seem tempting, there is merit in knowing when it’s okay to just do something. Still there is something in this mindset that I agree with. School should be a secondary objective. But do yourself a favor and place your own well-being on top.

Best Regards Simo Halme Editor-In-Chief of Probba’19

President’s Two Cents

W

e often hear about the importance of networking.

Finding jobs, boosting career development and a multitude of other opportunities for the future can be counted on the benefits of networking, but what does this mysterious concept actually mean at its very core?

As we are continuously reminded to build our networks and widen our social sphere if we wish to be successful, it stands to reason that networking also affects many different aspects of life.

Especially from my perspective, from the point of view of a young person in the early stages of their working life, the importance of networking becomes ever more crucial. Because of this, networking is often perhaps understood purely as some superficial interaction with other people; the only intention is to remain in people’s minds, and to seek personal benefit one way or another.

On the other hand, networking could be thought of as a more of a profound concept that would then be linked to genuine interest in the target of the interaction itself: the human being.

I personally see the glorified “overthe-top networking” even as a bit of a mechanical activity: getting to know people to create networks, while only bearing the possible future benefit in mind. Never mind the actual humane connection established.

What if networking could be seen as a genuine interaction between people, almost to some extent as a friendship?

Sure, the concept may appear to many people already in this sense, but the word itself still carries some negative and superficial connotations. The way I see it, the relationship should always be an end in itself, not an instrument for something else.

Establishing genuine and long-lasting relationships, wherever you are in life is, gives you the most. Who knows what doors new relationships might open in the future. While time spent with people may be somewhat out of the time spent studying or working, I wouldn’t say it’s time wasted. The connections we make in different contexts and communities shape us and the work we do: it can be even more valuable than the paid work itself. Not only for us as human beings, but also for the work we do for other people and for our community.

Säde Torkki President of Probba ’19

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Drinks for the Grand Annual Ball Text Niklas Juuranto & Simo Halme Photos Veikka Partanen

The awaited Grand Annual Ball is around the corner and what better way to prepare than enjoying good drinks with good company. Unfortunately we are unable to help with the company, but luckily for you there might be something we can do in the other department.

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So leave your beers in the fridge and prepare for a taste of prestige as we walk you through these four astonishing different drinks, all designed by the drinkmaster himself: Niklas Juuranto in the research laboratory of Duckis.

Drinks for GAB Burnout

How to:

This shot is a great representation of our time here in Mikkeli together. Looks good, smells like vergi and once you try it out you realize how great it actually is!

Nothing like a good burnout to brighten your day.

Mix everything together in a mixing glass and pour to shot glasses. Decorate with a lime slice and a sugar cube dampened in 80% -Vergi. Light the sugar cube on fire and sprinkle some cinnamon for added effect. Blow out the flame and drop the cube into the shot before drinking.

Four shots: 4 cl of white rum 4 cl of cloudberry liqueur 8 cl of orange juice 1 spoonful of blue curacao liqueur lime drop of 80% -vergi cinnamon

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Drinks for GAB

Thursday morning This refreshing drink is a perfect cure for that Thursday morning flu that quite often torments our school. While it may not have all the refreshing vitamins from the fruits and berries, it still makes you feel more refreshed and readier for the day.

Like a morning fruit smoothie, only more in the spirit of Mikkeli.

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Drinks for GAB

How to: Put everything but sprite in a shaker and shake with ice until cold. Strain to a cooled glass and fill the glass with sprite while stirring the drink. Decorate with a lime slice and frozen cranberries.

4cl gin 8cl apple juice 2cl lemon juice 2cl triple sec teaspoon of rasperry liquor Sprite

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Drinks for GAB

Duck pond While this masterpiece of a cocktail may seem quite like a gin & tonic, that’s actually exactly what it is. But by adding the color and the duck you can turn a night of “kalsarikänni” into a sophisticated cocktail evening. Nothing quite like a gin & tonic.

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Drinks for GAB

How to: Fill a glass with ice. Add gin and tonic and stir. Add the blue curacao last for a nice dribbling look with the ice. Decorate with a rubber duck.

4cl gin tonic 1cl blue curacao a small rubber duck

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Drinks for GAB

Mera Brännvin This cocktail is the perfect drink of choice for your next academic dinner party. Named after a sits-song, therefore ensuring that the night will be filled with singing and dancing. Side effects may include loud yelling of “Vaakuna” and waking up in Forttis.

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Drinks for GAB

How to: Add all ingredients in a shaker with ice and shake until cold.

Strain into glass filled with fresh ice. Repeat until singing starts.

Simple syrup is made by boiling ½ sugar and ½ water until mixture is clear. Stir all time to avoid burning and let it cool before using in drinks.

10 cl of Brennivinn

(if not available use any vodka) 6 cl of cranberry juice 6 cl of fresh lemon juice 6 cl of simple syrup* ice

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Greetings from Enklaavi I started my studies last year and strongly felt that I could and should participate every party and activity in university – while studying hard too, of course. You know, being busy meant I was doing the right thing. That’s what the society told me already before actually starting studies, and what I thought people in university told me too. I also thought that university is like high school: not having to study and still getting good grades. After freshmen weeks I had hard time coping when the reality hit me. All the deadlines, self-study courses and exams crashing on me at once.

That time I remember thinking that this was it: partying and studying, what a “best time of my life” while slowly killing my energy and vibe, stressing myself out and finally getting a burnout. I wanted to shut up every god damn corny motivational speaker and older students who told me that I should make the best out of this magical time.

However, I could say that I’ve now grown quite a lot and think differently. I no longer want to punch those corny speakers. I actually am one myself. I also feel quite positive that I can tell you the truth (or what I have learned this past year) about why you’re now living the very best magical time of your life.

There are three key reasons: People, people and people. (Corny, I know, but hear me out!)

People you meet in courses, study buddies, the hard-working ones. The ones you want to have on your group when everyone gets the same grade. The ones you will ask for help the night before exam and you can be sure that they know and will teach you too. These are the people, that will carry you on the future.

People you meet at bars, who dance with you till the lights turn on, with which you share

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stories and make new ones. The ones you will offer drinks in turn with. The ones you find yourself singing karaoke in a duetto with.

These are the people you want to keep in touch with in the future.

And people you just meet. People you meet when visiting new towns while sitsing.

People you work together with on board or other voluntary job. People you feel instant connection with when ordering water at the same time at a bar. People you don’t even remember where you met the first time, but who grow to be some of your closest friends.

People you have only once spoken to, but who you still can ask for a place to stay a night.

People you encounter once a year and it still feels like you talked yesterday.

Yes, there will be people you don’t really care to see again. You most likely will realize your vibe and who doesn’t fit in to your circle.

But there will also be people you will ask to be your child’s godparent. People you start a start-up together. People who will raise you up while rising them up too.

So yes, studying is important. Partying is important. But there’s never a better time to associate and connect, grow your LinkedIn friends and while doing that maybe visit Lappeenranta too. There are quite impressive people here as well who I could say are ones of my closest friends or my “inner circle”, who I really can depend my life on. And maybe, just maybe, one day me and you both will be someone’s child’s godparent too.

With all the love from Lappeenranta, Meerimaria Ketokulta, Editor-in-Chief at Enklaavi ry

Greetings from Enklaavi

”There’s never a better time to associate and connect, grow your LinkedIn friends and while doing that maybe visit Lappeenranta too.”

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Three Important Decisions As a business student you can congratulate yourself! You most likely have better opportunities to plan your economy and keep it under control through your life than many others your age.

Many of us think of our own economic situation on a very short term. We are interested in what happens today, tomorrow and on next week.

The next vacation might fit into this thinking. It is good to live in the moment and too detailed planning of life isn’t necessary at all. Still it is good to think of some things on a longer term, for example by asking questions like “what if” from yourself.

Buying an apartment or a car, starting a family, or perhaps having a year off are examples of things one should think of beforehand.

The most important thing you can do to secure your future economical balance is to start saving. It isn’t dependable on the level of income; it is possible to save a little even from small and infrequent income.

The sooner one starts saving the bigger effect it has. After years even small payments will cumulate into a sizeable amount.

When you have decided to start saving, there is another important decision to make: choice of your choice of asset allocation. According to studies, this choice can determine even 90% of the return of the investment. The choice of a specific product on instrument within a type of investment isn’t at all that significant decision.

The crucial element of a choice of type of investment is the time period. If the goal of your saving is only a couple of years into the future, an interest-based type of investment is most likely the most fitting for you. But the longer into the future you aim for, the more you should probably invest in stocks. If your goal is to secure a standard of living for your retirement years, you should keep the portion of stocks in your investments high.

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goal is to secure a standard of living for your retirement years, you should keep the portion of stocks in your investments high.

The third most important decision is diversification. You should never put all of your eggs into the same basket. Not in the same company, not the same field of business, not in the same country. If you don’t want to think about an efficient enough diversification by yourself, investing in a fund might be the best solution for you. You should, however, be wary of the expenses of mutual funds.

At the turn of the year a new instrument opens up for investors as a share savings account becomes available. With a stock savings account you can make investments in common stock for up to 50.000 euros. The best thing about a stock savings account from the investor’s perspective is that you don’t pay taxes for the sales profits or dividends within the account. The taxes will be paid only when funds are withdrawn from the account. This will be an interesting option for long-term investing.

Finally, a couple of words about responsibility, which has become more relevant in the choice of a good investment target in the past years and the relevance of which will be even more important. Social responsibility, good corporate governance and sustainability are all being more and more monitored by investors.

The possible problems reflect to the values of the company and will weaken the profit of the investment. In investment, always choose a responsible partner, who can also take these things into account when determining the target of investment.

Mika Hasu Business Banking Region Head, Nordea Bank Plc

Autumn in Photos

Photos Veikka Partanen

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Grand Annual Ball Week Program Monday 28.10.

GAB Week Opening Ceremony Gentlemen’s Club & XOXO-Night Tuesday 29.10.

NESU-Probba presents: Masquerade Party - GAB sits Wednesday 30.10.

GAB-Pentti Thursday 31.10.

SkiBBA SUPERMEGAHYPERJÄTTIISOPARK Expedition Friday 1.11.

Probba ry’s 31st Grand Annual Ball Saturday 2.11.

Probba ry’s Therapy Sillis 2019 Sunday 3.11.

Take it easy 18

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Alumni of the Edition

Sanna Outinen BBA 5

A very original breed of Babas, Sanna started studying in Mikkeli in 1993 when it was still a BBA-program. After her time here she moved to Sweden to continue her studies. Her career has since focused on IT and consulting and she has worked for quite a few well known companies.

What was Mikkeli like back in your day?

When visiting 30th Anniversary Bash approximately one week ago, we noticed that Mikkeli seems much more lively now than back at our days. There are more restaurants, cafes and shops around than there used to be. Back then, we rarely went out for dinner but we used to eat at the school or cook by ourselves. We spent all our money on partying! We used to go to a club called ”Kellari” (”Basement”) and we were such frequent visitors there that we even received personal invitations to their Little X-mas party! That club does not seem to exist anymore. I come from Lahti originally, which is three times bigger as Mikkeli. Back in the days Mikkeli seemed so small and quiet, even compared to Lahti.

Now when visiting Mikkeli and looking at it with different eyes, it seemed quite cosy and homely.

As for studying itself, the biggest difference compared to my days is that we had to pay for our studies. The tuition for the entire program was 12000mk (comparable to €12000). Maybe it was due to that reason that we never dropped courses or missed any classes either, despite going out every Wednesday (those were called ”wasted Wednesdays”). Every second or third week we had an exam on Friday and we still went partying on Wednesday and did not miss the classes on Thursdays.

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What are your three most memorable Mikkeli moments?

I believe the most memorable moment is my first Harvard Business School case study presentation and the first exam in English. Although my English was at good level, it was quite a different story to use it constantly. Back in the day there was no e-mail or internet and only few people had mobile phones (and those were no smart phones). So, I remember I was attending Statistics class and the Professor was talking about ”heads or tails”. I tried looking for my dictionary what it means but could not find the translation. I was puzzled and could not understand what a head and a tail relate to tossing a coin and what I am supposed to calculate with that. Later I understood that it is ”kruunu ja klaava”.

Alumni of the Edition Another thing that can not be forgotten ever is ”the Nuija gang”. (I was able to recognize one traffic sign in Pentti. That sign was put in the wall by group of guys from my class (BBA5s) who were all living in the same building in Nuijamiestentie.

These guys were known for being really smart but they were doing lot of partying as well. One memorable moment is also that these guys were sitting in the backrow of the classroom always and most of the time they were making lot of noice. Once one Professor go really annoyed and shouted ”SUIB” (Later on we learned it stood for ”Shut up in the backrow”).

What did you do after your time in Mikkeli?

After Mikkeli I moved to study in Sweden and graduated as Master of Science in Business Administration (”Ekonomie Magister”)

”And most of all, don’t miss Thursday classes!”

What is your work history like?

I have worked pretty much my entire career with IT (ERP / SAP) and process development either as internal or external Consultant (/Project Leader). The first years after graduation from University of Linköping in Sweden I worked as External Consultant in companies like IBM and KPMG Consulting. Then I worked 8 years at Nokia Oyj after which I started working as Consultant again (eg. 4 years at Tieto).

What is your current position like?

Currently I work as Freelancer SAP S/4 HANA Project Leader.

While you were studying, did you ever expect to be working in your current position?

No, I never imagined I would be working with IT. As a person I am very non-technical (at least used to be). During my first year at Mikkeli I went on a date with a guy who was studying at University of Technology and when he told me told me he was studying C-language, I thought it referred to German, French or similar...

What skills or lessons did Mikkeli teach you that were most helpful in your career?

Group work and case study presentations, fluency in English, the multicultural athmosphere and most of all, timemanagement skills due to the hectic studying environment.

Any tips or greetings you would like to send to the current Babas?

What they say about the sense of community is true! The relationships you build in Mikkeli will last a lifetime! And most of all, don`t miss Thursday classes!

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Interview with Antti Rastas Antti Rastas is a Bachelor of Business Administration who has worked for Saimaa Brewing Company for four years. He is a member of their sales team and he specialises in customer contracts with hotels, restaurants and cafés.

How did you end up working for SBC? After returning from a student exchange in Slovenia I decided to complete my internship so I applied to Saimaa Brewing. After a half year internship they offered me a permanent position. First I worked from Jyväskylä while completing my studies and in 2017 while working on my thesis I moved to Mikkeli to continue.

How would you describe SBC as a working environment?

Well-rounded would be the best word to describe it. In 2016 I started as an assistant to sales and marketing, with emphasis on marketing. After that my responsibilities started to steer towards promotion, presenting and sales activities in summer festivals. I had already handled some customer contacts and design of sales during my time in Jyväskylä, but after working in festivals I started getting my own customer contacts under my responsibility and it became more and more obvious that the sales department would be a good fit. There has been a lot of chances for independent work and in addition to working with sales I’ve had a chance to work with product design and development.

What does the future hold for SBC? The focus is still in the local activity here in Mikkeli - cooperation with local restaurants is important and in the future we want to remain as a local employer and partner to organizations such as Jukurit or Probba. The future seems positive, we will aim to improve in every aspect.

We will also continuously bring new beers to the markets as beer markets are a constantly changing field. We will also focus more on nonalcoholic drinks in the future.

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What kind of values does SBC have?

Openness - the raw materials used and their origins are clearly stated both in the products themselves and online.

Organicness and sustainability - we have organic beers and some of our organic raw materials come from Mattila farm in the village of Oravala.

What kind of employment opportunities could you have for students or people who have just graduated?

Everyone who is interested in the field should definitely be in contact. There will certainly be opportunities in sales and marketing. Also any thesis activity or other ideas for collaboration should be brought up.

To wrap this up with a classic, what kind of beers do you like?

All kinds! Every kind of beer has its positive sides - each style has their special aspects by which they should be evaluated. If I had to name a favourite, pilsner.

YES YES YES Forget the humdrum. Say yes to handicraft, say yes to the authentic taste of fruit and berries. YES YES is Saimaa Brewing Company’s range of genuine craft ciders made using traditional methods.

Do you know how the genuine really tastes? It contains a piece of a pure dream. Reddish YES YES Apple Rosé combines the wonderful taste of apple and the bubbly freshness of rosé wine. Yes, yes please.

@yesyescider #yesyescider

Frozen Pizza Review Text Samir Pietarinen, Indrek Ruussaar & Verneri Hietanen Photos Samir Pietarinen Does your food triangle compose of fish sticks, chicken nuggets and frozen pizzas?

We went the trouble of finding out what the frozen pizza aisle of Stella has to offer for you and provided a critique that Babas deserve. It’s time to get serious. We use a quality rating scale from to 1 to 5.

1 = Like a burnt pizza made around 2 a.m.

5 = Poses the question: Why do I even buy pizzas from restaurants?

The overall score is an average between the panellists’ given scores.

Apetit’s Papa Rafkin’s Bolognese & Salami Cooking time: 8 minutes Price: 3.55 €; 8.88 €/kg Samir Smells like homemade. The base of the pizza is thin and crispy, though a bit plain. The cheese is an old friend that is nice to meet from time to time, so long as the travelling costs are not too high.

Salami is the extrovert here that spices things up for the rest of the crew. Red onions are a delight.

I would make this 3.5. Solid delivery, but being the best frozen pizza in Finland? Fake news. Who really is Papa Rafkin? 3.5 / 5 Indrek The moment the pizza was out of the oven the room was filled with a truly Italian smell. The pizza had a nice homemade look. The pizza base was pleasantly crispy, and the topping had a lot of flavor. The onions and tomato chunks were fresh and full of flavor. The salami was also of the highest quality. The cheese and minced meat on that pizza were as useless as Italy in the 2nd World War. Overall the pizza had a nice look and good taste but ended up being a too dry for my taste. 3.5 / 5

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Verneri A millimetre thin pizza with little flavour.

The base tasted like a salt cracker. This is good, as salt adds some flavour. 3+ / 5 Overall score: 3.42 / 5

Frozen Pizza Review The Grandiosa Extra kebab-meat with red onion, pepperoni and chili Cooking time: 12 minutes Price: 3.55€; 8.88 €/kg Samir The expectations are higher. “Tasty, even more meaty”, I tell myself while waiting for the pizza in the oven. The marketing on the wrappings promises a “perfectly crispy base”. The pizza has been topped up with Crème fraiche, which is like butter on potatoes, whipped crème on an apple pie or greed for business students: typical, but it does the trick.

When the pizza is served, a slight disappointment takes me on. The picture and the actual pizza look completely different – it’s just a pile of cheese!

The picture on the box promises more than a salesman explaining why you need a stainlesssteel classy ketchup dispenser in your life.

The taste though! One could write stories of the doe base for Disney. Let it fry! You have to put on a heroic fight to saw the slice off from the hard base.

The aftertaste is still slightly industrial – missing the freshness. The jalapeños are as aggressive as bad hombres trying to come through the border wall. The other toppings jump in to support the efforts – and crème fraiche brings diplomacy to the fold. The pizza is spicy, well-structured and tasty.

The conclusion is that this pizza is as exciting as it is dangerous. I’ll give it a 4, because the picture of the pizza is as fake as a degree from Trump University. It still tastes a bit like a frozen pizza.

4/5

Indrek Grandiosa pizzas have yet to disappoint.

Jalapeños, kebab meat, tomato sauce, crème fraiche and more cheese than B list Hollywood comedy may seem like a strange mix. It works though! The hot jalapeños are balanced out with crème fraiche making a taste combination a brave one! 4.5/5 Verneri Extra pizza The pizza is thick but heavily photoshopped on the package. There are plenty of ingredients hiding under the cheese layer.

The taste is weird unique as the pizza has tons of different flavours. 4/5 Overall score: 4.17 / 5

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Frozen Pizza Review The Dr. Oetker’s Spinach Base pizza Cooking time: 13 minutes Price: 3.79 €; 11.31 €/kg Samir This is certainly the most interesting one. The base is greener than a Green party voter in green spandex shorts riding a bicycle off from the Uni. A lot of assurance comes with the box : “100% delicious” & “yes it’s only deliciousness that comes with this pizza”. Yeah, like getting on with a vegetarian girlfriend, and later finding out that your home has been filled with tofu and oriental spices.

Indrek

The smell mainly consist of broccoli. The pizza looks similar as in the picture. When starting to eat the pizza, you actually realise that this is the perfect match. The mozzarella is supreme to Papa Rafkin’s emmental. The blend between mushrooms, broccoli and mozzarella gives a fresh appeal.

This fully vegan pizza must be one of the most hippie pizza that I have ever eaten. The pizza topping of mozzarella cheese and mushrooms fits together perfectly and is even further enhanced by the crunchy spinach tasting pizza base. Like a hippie girl, this pizza will convince you to become a vegan. 5/5

Consuming this pizza is like buying a Tesla and cruising around. You get that “Thaaaanks” smugness from people around you for being eco. Not only feeling good about yourself, the pizza is simply great – like Volkswagen deciding to become electric. Who thought that a greenwashed pizza would be among the best?

Verneri

4.5/5 because there’s no meat.

There are pieces of broccoli on the top, so it has to be healthy... The spinach base looks like a giant spinach crêpe. Somehow, it tastes like a pizza. I wouldn’t recommend it unless you are a vegetarian. 3/5 Overall score: 4.17 / 5

According to the quality scoring, it is a tie between Grandiosa Extra and the Spinach base. When we consider the price per kilogram, the Grandiosa Extra is declared as the winner since you can get more with less money.

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FIESTA BUFFA AALTO YLIOPISTON OPISKELIJOILLE

9,40€

(Norm.11,50€)

KAUPUNGIN KESKUSTASSA JOSSA KAUPUNGIN ISOIMMALTA SCREENILTÄ NÄET MM. JÄÄKIEKKOA, JALKAPALLOA JA FORMULAA.

Tarjous voimassa 31.12.19 saakka ma-pe klo 15-20

Päämajalla löytyy kattava valikoima kotimaisia pienpanimotuotteita ja kaupungin paras Heimoburgeri, tervetuloa!

Graanintie 1, Mikkeli (PRISMA)

Raatihuoneenkatu 4, Mikkeli

TIME TO

ROCK!

Pidätämme oikeudet muutoksiin.

02.11. Aikamatka DJ Harald @Wilhelm 7€ / 9€ 08.11. BRHG @Wilhelm 10€ / 12€ 16.11. Ne Luumäet @Wilhelm 7€ / 9€ 23.11. Jannika B @Wilhelm 13€ / 15€ 07.12. Movetron @Wilhelm 12€ / 14€ 14.12. Aikamatka DJ Harald @Wilhelm 7€ / 9€

AFTER WORK @Wilhelm MA-PE 15.00 - 21.00 VIHREÄT HINNAT VAIN S-ETUKORTILLA WILHELM Porrassalmenkatu 10, Mikkeli

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Leading the Way The Bachelor’s Program in International Business The Bachelor’s Program in International Business, also called the BScBA Program, is offered at the Aalto University Mikkeli Campus.

Key Aspects • • • • •

Studying in English Highly respected professors from around the world Intensive three-week modules Study abroad for one semester Automatic study-right to continue a Master’s Degree at the Aalto BIZ Campus

Master’s Programs in the School of Business The School of Business offers various Master’s Programs in English: • • • • •

Accounting Creative Sustainability Economics Marketing Finance

More information

• • • • •

Global Management (CEMS) Information and Service Management Entrepreneurship and Innovation Management Management and International Business International Design Business Management

aalto.fi/studies/mikkeli biz.aalto.fi/en/studies

@BScBAmikkeli @aaltobiz @aaltomikkeli @aaltobiz