大学英语英文说课教案

Subject: College English
Grade Level: Freshman
Course Title: English for Academic Purposes
Duration: 2 hours
Teaching Objectives:
1. Knowledge Objectives:
- Students will be able to understand and use key vocabulary related to food and culture.
- Students will be able to recognize and analyze the structure of expository texts about food and culture.
- Students will be able to discuss the influence of food on culture and vice versa.
2. Ability Objectives:
- Students will be able to engage in conversations about food and culture.
- Students will be able to write a short essay comparing and contrasting two different food cultures.
- Students will be able to present their findings on a chosen food culture to the class.
3. Emotional and Moral Objectives:
- Students will develop an appreciation for diverse food cultures.
- Students will understand the importance of cultural sensitivity when discussing food-related topics.
Teaching Aids:
- Projector for showing multimedia content (slides, videos, etc.)
- Whiteboard and markers
- Handouts with vocabulary and exercises
- Internet access for real-time research
Teaching Procedures:
Part 1: Introduction (10 minutes)
- Begin with a warm-up activity: Ask students to name their favorite foods and explain why they like them. This will encourage students to think about their own food preferences and how they are influenced by culture.
- Introduce the topic of the lesson: "Food and Culture."
- Show a brief video clip or slide show that highlights different food cultures around the world.
Part 2: Vocabulary and Structure (20 minutes)
- Present key vocabulary related to food and culture, such as "cuisine," "gourmet," "diet," "cultural heritage," and "foodie."
- Use the whiteboard to write examples of sentences using the new vocabulary.
- Conduct a vocabulary exercise where students match the English words with their meanings in Chinese.
Part 3: Reading and Analysis (25 minutes)
- Distribute a handout with a short expository text about a specific food culture.
- Ask students to read the text individually and then in pairs to discuss the main points.
- Facilitate a class discussion on the structure of the text,
identifying the introduction, body, and conclusion.
- Highlight key points about the food culture discussed and how it reflects the cultural values of the people.
Part 4: Writing (20 minutes)
- Assign a writing task: Students will write a short essay comparing and contrasting two different food cultures, focusing on the following aspects:
- The main dishes and ingredients
- The cooking methods and techniques
- The cultural significance and traditions
- Provide a sample essay outline and a list of transition words to help students structure their essays.
Part 5: Speaking and Presenting (15 minutes)
- Divide the class into small groups and assign each group a specific food culture to research.
- Instruct students to prepare a short presentation on their chosen food culture, including visuals and speaking points.
- Each group will present their findings to the class, and the rest of the students will act as judges, rating the presentations based on content, clarity, and delivery.
Part 6: Conclusion (5 minutes)
- Summarize the key points discussed during the lesson.
- Encourage students to reflect on what they have learned about food and culture and how it has broadened their perspectives.
- Assign homework: Students will write a reflective journal entry on their personal experiences with food and culture.
Assessment:
- Participation in class discussions and activities
- Completion of vocabulary exercises
- Quality of the written essay
- Engagement and effectiveness of the group presentations
Feedback:
- Provide constructive feedback on students' essays and presentations.
- Encourage students to seek feedback from their peers and to reflect on their own performance.。