Carrera de Idiomas

Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/423

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Start date: 2020Subject: search.filters.subject.ENGLISH LANGUAGE

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Now showing 1 - 5 of 5
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    Cake application and oral fluency
    (Carrera de Idiomas, 2021-11-01) Sarango Sarango, Mercy Anyer; Chicaiza Redín, Verónica Elizabeth
    Currently, technologies have a great role in people’s lives because it facilitates things. These are used especially for communication, work, traveling, entertainment, study, and others. Educational apps have favored the process of learning in different aspects. Thus, this research is focused on Cake, an English learning app, and its influence on the development of oral fluency. This study was quasi-experimental with the participation of twenty students from the Sixth Semester “B” from the PINE “Pedagogy of National and Foreign Languages Career” at Technical University of Ambato. The researcher applied pre-test and post-test to evaluate oral fluency. These tools were standardized taken from IELTS (International English Language Testing System) for speaking. After taking the pre-test the experimental group had to use Cake app every day for three weeks with a duration of ten minutes per day, especially the part of simulating a dialogue like a conversation with a native speaker and recording complete phrases which permitted them to repeat until get an A the maximum score. Consequent to this, the post-test was taken. This study used the T-student statistical test in order to analyze the collect data. The results show that Cake app enhanced oral fluency of the English language
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    Peer feedback and the oral production
    (Universidad Técnica de Ambato-Facultad de Ciencias Humanas y de la Educación-Carrera de Idiomas, 2021-03-01) Valdivieso Castro, Byron Miguel; Chimbo Cáceres, Elsa Mayorie
    Peer feedback is a practical strategy where students interact with each other to assist and assess their productive skills. Nowadays, this strategy has had a positive impact on the development of students’ oral skills. For that reason, the objective of the present research was to determine the influence of peer feedback on the evaluation of students’ English oral production. The participants in this study were students who belonged to the seventh semester of Carrera de Pedagogía de los Idiomas Nacionales y Extranjeros at Universidad Técnica de Ambato for two weeks. The methodology used in this study was quasi-experimental and data was collected by performing a pre-test and a post-test to both groups, experimental and control. An interactive oral activity in pairs was considered on both tests and the participants were assessed based on a speaking assessment rubric. Moreover, a survey was applied and analyzed qualitatively using frequency and percentage. Thus, a T-test was used to corroborate statistically the mentioned hypothesis. As a result, implementing peer feedback enables students to give and receive feedback about their peer presentation and it permitted to conclude that peer feedback strategy influences the improvement of students’ oral production of the English language
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    The Immersion Method and fluency of the English Language
    (Universidad Técnica de Ambato-Facultad de Ciencias Humanas y de la Educación-Carrera de Idiomas, 2021-02-01) Noroña Gamboa, Denise Alejandra; Parra Gavilánez, Lorena Fernanda
    Currently, students do not feel motivated when learning English, and that is the main reason why teachers should consider reading and studying new methods and strategies to motivate students to learn a language and not feel stress about the process. The objective of this research was to determine the influence of the use of the Immersion method in the class to develop fluency in speaking. The 28 students who helped in the following research were from the second level of PINE (Pedagogia de Los Idiomas Nacionales y Extranjeros) from Universidad Técnica de Ambato. The present research focused on both, exploratory and descriptive levels. First, an online survey was applied towards students which determined the strategies, activities, and methods used by the teacher in class. Next, an observational checklist regarding the teacher was used to analyze the class which took 2 weeks, and finally, a rubric that measured students' fluency in speaking while they participated in class. After the study, the conclusion indicated that the Immersion Method develops and improves fluency in speaking in students when applied in class. A variety of activities, materials, class settings, and studying groups made a huge difference in their fluency level
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    Culinary heritage and the Inti Raymi festival
    (Universidad Técnica de Ambato-Facultad de Ciencias Humanas y de la Educación-Carrera de Idiomas, 2021-01-01) Chango Cerón., Lissette Paulina; Encalada Trujillo, Edgar Guadia
    The objective of this research is to help students academically to increase cultural awareness, identity and vocabulary according to the curricular axis one from the English Ecuadorian curriculum titled ´´Communication and cultural awareness´´ that is comprised of two aspects: Intercultural Awareness and identity. Generally, students will develop wider perspective of reality as well as cultural sensitivity of Ecuadorian traditions. On the other hand, Ecuador keeps gastronomic and cultural traditions in a large part of their indigenous communities, the culinary heritage representative is in its typical food and preparations containing native legumes vegetables and animals. Therefore, this research project investigates the relationship between Culinary Heritage and the Inti Raymi in the acquisition of food vocabulary at Escuela Particular Eugenio Espejo, Ambato –Tungurahua. The 20 students are in ninth grade and they learn English as a foreign language. The effectiveness of this research was based on qualitative-quantitative approach, an information survey of students was carried out to measure the level of knowledge about traditional that is part of the gastronomic heritage. This investigation developed a gastronomic inventory of the preparations that are made during the festivity, beginning with a survey of information through the quantitative method, after obtaining this information the (tam) methodology was applied to measure the technological acceptability of the website that contains five gastronomic inventories of the preparations that are made during Inti Raymi festival.
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    Process-Based Approach and the Writing Skills
    (Universidad Técnica de Ambato-Facultad de Ciencias Humanas y de la Educación-Carrera de Idiomas, 2020-11-01) Valverde Escalante, Diana Caroline; Parra Gavilánez, Lorena Fernanda
    The following research presents an overview and the application of "Process-Based Approach and the Writing Skills" which investigates the different strategies and steps that can be followed to develop a proper writing and improve the Productive Skills. The application of this research was developed by using a qualitative methodology by applying a pre and post-test which assess the criteria of the Writing performance such as: use of language, content and organization. To analyze those elements Process-Based Approach steps were applied during the class periods such as: preview of the main topic, group brainstorming, students` investigation, class discussions, hamburger template, first draft, peer assessment, teacher assessment and final draft. The subjects of the examination were tenth grade English learners at CEBI high school. The results are connected with the conclusion of the investigation point out the achieved objective of it. English Language Students improve their Writing Skills by using Process-Based Approach strategies and indicated that most of the English Language Students improve their organization and content in the writing product which shows a better communication of ideas in the foreign language.