新职业英语基础篇Unit3教案.docVIP

Unit 3 Business Meals Teaching objectives: 1) Grasp the main idea and structure of the text; 2) Master the key language points and grammatical structures in the text; 3) Reading strategy and methods 4) principles of table seating Teaching contents: Reading A B Teaching focuses: 1) the main idea of the reading A B; 2) the key language points and grammatical structures in the text; 3) How to give gifts? Teaching methods: Task-based Approach; Communicative Language Teaching; Activity Teaching Approach; Question-answer Teaching Approach. Teaching aids: blackboard, multimedia, tape Teaching procedures: Step 1 Greetings and revision 1) Check the homework Step 2 Warming-up 1) Ask the students to read aloud warming-up task. 2) Ask Ss to match the guest names to seats A-E. 3) Table Manner in Western Countries 1) As soon as the hostess picks up her napkin (餐巾), pick yours up and lay it on your lap. 2) The Soup Course Dinner usually begins with soup. The largest spoon at your place is the soup spoon. It will be beside your plate at the right-hand side. 3) The Fish Course If there is a fish course, it will probably follow the soup. There may be a special fork for the fish, or it may be similar to the meat fork. Often it is smaller. 4) The Meat Course The main course is usually served by the host himself, especially if it is a fowl (鸡禽) or a roast which needs to be carved. He will often ask each guest what piece he prefers, and it is quite proper to state your preference as to lean or fat, dark (红肉) or light (白肉). 5) Using Knife and Fork The English keep the fork in the left hand, point curved downward, and bring the food to the mouth either by sticking the points onto it or in