FORMATION OF FOREIGN-LANGUAGE ETHNOCULTURAL COMPETENCE BASED ON PHRASEOLOGICAL UNITS WITH COMPONENTS OF THE CULINARY CODE

Abstract

The variety of communication styles and social statuses of communication participants necessitates the possession of foreign language communicative competence and one of the main goals of teaching a foreign language at school is the formation of foreign language communicative competence among students as an ability and willingness to engage in communication in a foreign language in natural communication conditions to solve specific communication tasks. This article discusses a set of exercises for the formation of ethnocultural competence through phraseological units with components of the culinary code and their potential in the formation of foreign-language ethnocultural competence. The author gives examples of tasks and exercises that give students the opportunity to gain practical knowledge and skills for their application and full adaptation in a new environment. The elements of this complex can be used in secondary school as additional material to expand the subject on the topic of "Food", and the offered educational materials, if necessary, can be simplified, complicated or used selectively. In this manual, the exercises are divided into three main groups, which are based on language, speech and conditional speech exercises and correlate with a technique known as 3Ps – presentation, practice, production. As a result of the study, it is concluded that, subject to the systematic, regular and purposeful use of a system of various tasks and exercises, this complex will effectively affect the formation of written and speech skills of secondary school students, and also contribute to improving oral monologue skills in teaching English in secondary schools.