Abstract

The research deals with the problem of the formation of entrepreneurial competence as one of the key life competences in integration with the development of communicative competence in a foreign language in primary school. Entrepreneurial competence encompasses a set of qualities, knowledge, skills, models of behaviour in different spheres of life in order to effectively address issues related to the social status of individuals, as well as the development of society and the state as a whole. The aim of the study is to identify the methodological potential for the development of entrepreneurial competence in the process of developing spoken production and spoken interaction skills in the English lessons in primary school. The research was conducted with the help of various scientific methods: theoretical analysis of psychological, pedagogical and methodological literature; methodological experiment to test the methodology suggested; methods of mathematical statistics for processing the experimental data. As a result, elements of entrepreneurial competence to be incorporated in primary school were allocated; a certain correlation was identified between the entrepreneurial skills selected and spoken interaction / spoken production skills to be developed in the process of teaching speaking to primary-school pupils in the English lessons; a system of exercises for the formation of entrepreneurial competence in primary school pupils in the process of developing spoken production and spoken interaction skills was created. The research also addresses the issues of classifying and selecting materials with entrepreneurial content as a basis for activity design within the system of exercises for the development of spoken production and spoken interaction skills in primary school pupils. The effectiveness of the proposed methodology was proven experimentally, which led us to the conclusion that the integrated approach to the development of communicative and entrepreneurial skills in primary school pupils contributed to an increase which averaged 93.9% in the experimental group and 53.1% in the control group.

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