English for specific purposes techniques in development of gastronomical technical vocabulary
DOI:
https://doi.org/10.61395/victec.v6i10.187Palabras clave:
vocabulario; técnicas; Inglés gastronómico; profesionales competentesResumen
The study focuses on improving the knowledge of technical gastronomic vocabulary in English among gastronomy students of Higher Education Institutions in the city of Latacunga. The main problem identified is the low level of technical English among students, especially those in their last semesters. With a sample of 160 students, pre-experimental research with a quantitative-qualitative approach was designed. The methodology included three main phases: pretest, intervention and posttest. Initially, data were collected through surveys and focus groups to assess the level of technical vocabulary knowledge. During the intervention, English for Specific Purposes (ESP) techniques were implemented using specifically designed didactic material, such as a gastronomic English booklet. Finally, post-intervention surveys were conducted to evaluate the effectiveness of the method and compare the results with the pretest. The findings showed a significant improvement in the knowledge and use of gastronomic technical vocabulary among the students. In addition, an increase in motivation and confidence to learn technical English was observed. The results were analyzed with SPSS software, using the Wilcoxon statistical method to validate the differences between pretest and posttest. It is essential to consider the individual needs and interests of students when designing and implementing programs for teaching gastronomic technical vocabulary using ESP techniques. The study confirms the effectiveness of ESP techniques for teaching technical vocabulary, highlighting their ability to strengthen training in specialized contexts such as gastronomy.
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