2021新外研版高中英语必修第二册Unit 1 Food for thought 说课稿.doc
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- 2021新外研版高中英语必修第二册Unit Food for thought 说课稿 2021 新外研版 高中英语 必修 第二 Unit 下载 _必修 第二册_外研版(2019)_英语_高中
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1、1 Interpretation Good morning, dear judges. Its my great honor to be here sharing my teaching design with you. Im Zhang Xin from Yanshou No.2 Senior High School. I will present my lesson with the following six aspects. Analysis of the teaching material, the core competences, the important and diffic
2、ult points, the studying method, the teaching method, and the teaching procedures. Next,I will explain them one by one. Part 1 Teaching Material The content of my lesson is NSE 2019 Book Two, Module One Food for Thought. Period 1 Starting out and Understanding idea. By studying this part, students w
3、ill have a good master of the topic of dietary culture based on the viewing, speaking, and reading. The input has a great influence on output, such as speaking and writing. Therefore, this lesson is in the important position of this unit. Part 2 Core Competences According to the new Standard curricu
4、lum and the syllabus, the core competences are as follows: 1.Cultural awareness objectives: Let students know the representative food of China, understand the diversity of foods through knowledge of food in different countries; enhance cross-cultural awareness, deepen the understanding of unit topic
5、s, and generate interest in the topic; 2.Language through intensive reading, students can quickly find out the sentences that express the characters views on food in the text and sort out the structure of the articles; 3. Thinking quality objectives: Students can simply describe and evaluate differe
6、nt kinds of food and different countries in English based on their existing life experience. Part 3 the Important and Difficult Points Based on the requirement of the syllabus, the important point is to 1.Guide students to learn about representative Chinese food through video materials; 2.Guide the
7、students to complete the matching activities of food and country, and know the representative food of the world; 3.Guide the students to understand the main idea of the text through independent reading and group cooperation, and sort out the structure of the text. The Difficult point is 1.How to gui
8、de students to simply describe and evaluate different foods, which can arise their thinking on Chinese and foreign food cultures; 2.To guide students to pay attention to the characters emotional attitudes towards different foods and to understand the food culture from a cross-cultural perspective. P
9、art 4 Studying Methods Students of this stage are quick in thought and they are eager to show what they 3 have known and they have a certain ability to view and read. Therefore, I will teach the students how to be a successful language learner and let them study language through observation, pre-tas
10、ks, while-tasks and post-tasks. I will adopt the practice strategy and communicative strategy. Part5 Teaching Methods With the aim of achieving the core competences , I will use the following methods which is strongly recommended in the New Standard Curriculum: The Communicative Approach as well as
11、Task-based Language Teaching is employed to fulfill the core competences; And according to the modern social communicative teaching theories, I will also adopt Situational Approach. Meanwhile, CAI can provide a real situation with its sound and picture, it can develop the Ss creativity in learning E
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