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Dinner a la carte revision教学设计 |
教学设计:《Dinner a la carte revision》
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
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