Dinner a la carte revision说课、教学设计

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《Dinner a la carte revision》说课稿
本节英语课的目的在于让学生一方面复习我们所学到的按菜单点菜与点套餐的区别所在，另一方面，能够充分发挥学生的自主学习的能力，自己制作菜单，并且进行点菜整个过程的表演。
在教学开始时，我们先进行词汇的复习，并且，在此基础上，补充了奶酪的历史这个小知识，使学生在了解书本知识的同时，能够增加对于英语学习的兴趣。
此后，我们共同浏览我从网上下载的两家餐厅的菜单，从而也能了解一张标准菜单的构成，也使学生在后面的表演中能够与自己制作的菜单进行比较，从而加以改善。
最后，也是最重要的一部分，就是学生的表演。在英语的学习过程中，口语表达能力是非常重要的一部分，但是，我们的学生往往不愿意张嘴说英语，因此，对于学生的英语表演，我更多的是给予鼓励和表扬，同时，对于点菜过程中比较重要的步骤和需要向客人询问的问题，我再次的加以重复，使学生能够更加积极的参与到课堂表演上来。

《Dinner a la carte revision》教学设计
Teaching aims:（教学目标）
1. Enhancing the students’ ability to make dialogue with special situation.（知识能力目标）
2. Consolidating focal language points of “Ordering dinner a la carte”.（知识能力目标）
3. Enlarging the students’ vocabulary by learning the additional reading materials “The History of Cheese”.（知识能力目标）
4. Cultivating the students’ listening, speaking, reading and communicative competence.（过程方法目标）
5. Developing the students’ interests in doing service to the guests in a western food restaurant.（情感态度价值观目标）
Teaching requirements:（教学要求）
1. The students master the text and they can use it fluently.
2. The students understand the additional visual and reading material.
3. The students make their “own menu” and make a dialogue with their partners.
Focal points:（教学重点） Knowing how to help the customers to order a meal.
Difficult points: （教学难点）Performing a dialogue in a restaurant with the menu they have made.

Teaching procedures:（教学过程）
I. Revision of the words and expressions in Dinner a la carte
•table d’hote: including appetizing, soup, main dish, dessert, tea or coffee, the price is of the complete meal.
•à la carte: choosing food from menu, each dish is priced separately.
•smoked a. 烟熏的
–smoked sausage
–烟熏香肠
•2. onion n.洋葱
• garlic n.大蒜
•Eg. Onion is popular in western dishes.
•3. lamb n.小羊肉
• lamb chop: n.羊排
•4. salmon n.三文鱼
•5. lobster n.龙虾
•Can you remember any other kinds of seafood?
•6. champagne n.香槟
•Can you introduce us any other kinds of foreign wine or Chinese wine?

II. Read an additional material— “The history of cheese”.
i. First we discuss several questions.
Q: Do you like eating cheese?
•Can you tell us some food including cheese?
•Do you know the history of cheese?
ii. We read the material together.
Most people consider that cheese was first made in the Middle East. The earliest type was a form of sour milk which came into being (出现） when it was discovered that domesticated（驯养的） animals could be milked. A legendary (传奇的） story has it that cheese was discovered by an unknown Arab nomad（流浪者）. He is said to have filled a saddlebag（褡子） with milk to drink on a journey across the desert by horse. After several hours riding he stopped to drink milk, only to find that the milk had separated into a pale (苍白的）watery（稀薄的） liquid and solid white lumps（块）. Because the saddlebag, which was made from the stomach（胃） of a young animal, contained rennet （凝乳酶）, the milk had been made into curds by the effect of the rennet, the hot sun and the move of the horse. The nomad, found a new kind of food, which is called cheese.
•From their different smells, cheese can be divided into:
•Strong cheese
•Mild cheese
•Goat cheese
•Light cheese
iii. The students use 5 sentences to introduce cheese to the guests.

III. Revision of the text and key points.
i. The students read the text together.
ii. Two key points.
a.)How would you like the beef steak?
Answer: raw—生的；rare—三分熟；medium—五分熟；
medium well—七分熟；well done—十分熟；tough steak—老牛肉
b.) how to help the guests to choose wine with his meal?
Answer: Red wine for meat, such as beef steak, lamb chop, pork chop.
White wine or champagne for seafood.
IV. Read two menus from internet.
The teacher get two menus from internet and show them to the students. Let the students read them and get a brief knowledge of how to make a menu.
V. Let the students perform a dialogue with the menus they have made.
This is the show time for the students to make dialogues with their partners.
VI. Summarizing
The teacher makes a brief summary of the students’ performance.
VII. Assigning homework
Recite the text and make a dialogue with your partner.