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课程名称 西餐英语 授课专业 西餐烹饪专业 授课班级
课题名称 Unit 7 Vegetables 授课课型 专业课 授课教师
授课学时 1 授课地点 授课日期
教学内容分析 本课是第7单元的第三节课，学生在前两节课已经学习了部分有关根茎类和叶类的蔬菜，以及它们在西餐中常见的初步加工方法和过程。本课将聚焦豆类蔬菜的单词和词组以及初加工过程的学习。
教学目标 知识目标 1. Ss will be able to read relevant words and sentences about the initial processing of vegetable raw materials correctly，as follows： green bean , soybean, red bean, chickpea , haricot, broad bean ,pea ,cowpea . Which bean can be used for making soup What are we going to do What should I do next 2. Ss will be able to understand the topic of initial processing of legume vegetables raw materials.
能力目标 1.Ss will be able to identify different kinds of legume vegetables . 2. Ss will be able to use the knowledge they have learned to make a simple conversation about the initial processing of legume vegetable raw materials .
素养目标 While understanding Western food English, students will experience the differences between Chinese and Western eating habits and respect cultural differences.
教学重点 1. Ss will be able to read relevant words and sentences about the initial processing of vegetable raw materials correctly，as follows： green bean , soybean, red bean, chickpea , haricot, broad bean ,pea ,cowpea . Which bean can be used for making soup What are we going to do What should I do next 2. Ss will be able to understand the topic of initial processing of legume vegetables raw materials.
教学难点 1.Ss will be able to identify different kinds of legume vegetables . 2. Ss will be able to use the knowledge they have learned to make a simple conversation about the initial processing of legume vegetable raw materials .
教学方法 Object Teaching, Task-based Approach
教学手段 Multimedia
教学环境 ○文本素材 ●实物展示 ●PPT幻灯片 ○音频素材 ●视频素材 ●动画素材 ●图形/图像素材 ●网络资源 ○其他
教学设计 Step 1 Revision (8’) Activity 1 Ss review the words and phrases of vegetable learned in the previous class. 1.Show Pictures : Teacher shows different vegetables on the screen, Ss say them together. 2.Vocabulary test on the platform: The teacher publishes the vocabulary test task on the platform, and the screen shows the time and score of completing the task. 设计目的：Consolidate old knowledge and lay a good foundation for learning new knowledge. Step 2 Presentation (10’) Focus on learning---Part Two Activity 1 Read 1.See the pictures and say the words. 2.Read the words follow the tape together. 3.Find some Ss read the words to check the words’ accuracy and fluency in pronunciation . 设计目的：Use various forms of vocabulary learning to improve the efficiency of students’ vocabulary learning. Activity 2 Look,write and talk. 1. See pictures and write English words.Teacher can ask some students write down their answers on the blackboard. 2. Dialogue exercise in pairs. A : Which bean can be used for making soup B: ___________. Activity 3 Complete and read. 1.Check Ss the 4 options, “A. put them in the mixing bowl, B. Slice them finely C. Peel them carefully, D. wash four eggplants ”,make sure all the Ss know their meaning. 2.Finish the conversation in limited time and check the answer in group. 3.Try to translate the dialogue in groups of three or four . 4. Ask Ss to practice the dialogue in pairs under teacher’s help. 设计目的：The above two parts prepare for the comprehensive use of the language. Step 3 Drilling (7’) Activity 1 Dialogue practice. A : Which bean can be used for cooking（做菜） B: ___________. 设计目的：Better grasp the vocabulary of legume vegetables. Activity 2 Try to say the processing of vegetable raw materials. 1.slice /tomato 2.make /vegetable soup 3.peel /sweet potato 4.wash/red bean 5. put ... in the mixing bowl 设计目的：Be familiar with the initial processing of vegetable raw materials and master the core vocabulary of this lesson. Step 4 Practice (8’) Activity 1 Read the dialogue in pairs. (Suppose you are Jack. You and the chef are preparing the red bean and taro soup now.) Mike :Shall we make the red bean and taro soup Chef : OK,we should do some preparation first. Mike : What are we going to do Chef : First, wash two taros . Mike : What should I do next Chef : Peel them carefully. Mike : Then what about after that Chef : Chop them finely. Mike : OK. I’ve finished. Chef : Finally, put them in the mixing bowl. 设计目的：Apply the language learned to the real work situation. Step 5 Consolidation (8’) Mike :Shall we make the red bean and taro soup Chef : OK,we should do some preparation first. Mike : What are we going to do Chef : First, ____________________________________. Mike : What should I do next Chef : _________________________________. Mike : Then what about after that Chef : __________________________________. Mike : OK. I’ve finished. Chef : Finally, ___________________________________. Task1: Finish the dialogue in group. Task2: Students find members from different groups to make the role play . 设计目的：Role play makes students experience real work scenes. Step 6 Summary(3’) Make Ss summary the key words ,phrases and sentences by themselves. green bean , soybean, red bean, chickpea , haricot, broad bean ,pea ,cowpea . Which bean can be used for making soup What are we going to do What should I do next 设计目的：Consolidate the key knowledge learned in this lesson by summarizing. Step 6 Homework(1’) 1. Upload the dialogue on making red bean and taro soup to the platform. Preview the words and phrases of legume vegetables.
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