The approaches to activation of communicative competence of the Chinese students through the gastronomic vocabulary in the course of the Russian language as a foreign language

The activation of communicative competence of the Chinese students through the gastronomic vocabulary at the classes of the Russian language as a foreign language is considered. There is given the overview of methodological approaches and practical tasks, aimed at the formation and development of communication skills in the field of gastronomy. The necessity of taking into account the linguistic and cultural differences is emphasized.