EC What’s new? An effective tool to enhance the Gastronomic Services students’ oral skills

Abstract

Cuban society is developing an Educational Revolution to achieve a general and healthy culture among the people. The Education System carries out actions to ensure quality learning for all citizens. It is a challenge for the Educational Sciences to guide the development and transformations in each teaching institution based on the teaching activity. Therefore, this article focuses on the development of students' oral skills in English. It is derived from a research work for the doctoral degree of the main author. The scientific problem lies in the inadequacies of English teachers in the speciality of Gastronomic Services in Manzanillo, which hinder the development of oral expression to interact with customers during the gastronomic service in their objective reality. The purpose is to highlight the theoretical elements that justify the usefulness of the "What's new?" technique as an effective resource for developing this skill. The technique, designed by the authors of this article, is applied in pedagogical practice to corroborate its effectiveness. This is the major contribution of the research work. Among the scientific methods used are analysis-synthesis, observation, document analysis, pedagogical testing, as well as statistical methods. As a result, new ways are opened up for the participation of students in spontaneous, creative and natural communicative interactions.