Unit8Cookery,FoodandCulture..doc

Unit 8 Cookery, Food and Culture Content Section I Listening and Conversation (2 periods) Section II Reading Comprehension (2 periods) Section III Writing and Translating (2 periods) Aims The students should be able to: talk about English recipes understand the two passages and the related information write and translate English recipes Important and difficult points expressions and patterns for talking about cookery and food passage 2 and the information related words, phrases and sentences from passage 2 grammar: Subject-Verb Agreement special sentences and a passage for Tourism Procedure and methods Section I Listening and Conversation Part I. Leading in 1. Pre-class Work: 2. Warming up for the new class: Part II. Putting in use 1. Dividing the students into groups of four or five 2. Offering the situations 3. Acting out and comments Part III. Further Practice 1. Practicing and Furthering 2. Completing 3. Responding Part IV. Aptitude Test and Guidance 1. Match after you listen 2. Judge after you listen 3. Make after you learn 4. Self-assessment and Teacher’s Guidance 5. Assignment Section II Reading Comprehension Part I. Leading in 1. Revision 2. Warming up for the new class Part II. Comprehension and Practicing 1. Checking and Explaining 2. Retelling the story Part III. Further Practice 1. Simulating and translating 2. Rewriting Part Iv. Aptitude Test and Guidance 1. Translating 2. Assignment Section III Writing and Translating Part I. Leading in 1. Checking the assignment 2. Warming up for new class Part II. Putting in use 1. Dividing the students into groups of four or five 2. Presenting new materials 3. Giving the rules for a business card 4. Reading and simulating Part III. Further Practice 1. Presenting new material 2. Simulating 3. Writing Part IV Aptitude Test and Guidance 1. Checking 2. Grammatical rules concerning the Basic Sentence Structure 3. Applying 4. Self-assessment and Guidance 5. Assignment Unit 8 Cookery, Food and Cu