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英语优秀教案(人教版):必修四 Period 6 Assessment(Unit 3 A taste of English humour)
Period 6 Assessment
The General Idea of This Period
This period is to find out how well the students understand English humour—the kinds of humour and the typical representatives of each kind,whether they can use the new words and expressions learned in this unit correctly,so that instruction can be improved.To achieve the above goals the teacher can apply both performance assessment and summative assessment by designing a checklist for students to complete.And this will get the students involved in the assessment so that they focus on the process of learning as well as the results of learning.
Teaching Important and Difficult Points
Help the students learn to assess whether their knowledge about this topic has increased.
Help the students focus on the process of learning as well as the results of learning.
Teaching Methods
Question-and-answer activity.
Pair work and group work to make the students work in class.
Teaching and Learning Aids
A multimedia
A blackboard
Three Dimensional Teaching Aims
Knowledge and Skills
Elevate efficiently the students’ knowledge about English humour.
Elevate the students’ ability of using the words and expressions and grammar learned in this unit.
Process and Strategies
Check up what they have learned in this unit by evaluation and tests.
Feelings and Value
Through this part the students will surely know what they have mastered and haven’t mastered,and thus work hard to consolidate it.
Teaching Procedures
Step 1 Greetings
T:Good morning,boys and girls!
Ss:Good morning!
T:So far we have finished this unit which is about...?
Ss:It’s about English humour.
T:We have had great fun while learning this unit.It seems that our class has become more lively and interesting.Of course we have learned a lot of useful words and expressions,and the -ing form used as the attribute,predicative and object complement.
Step 2 Dictation
T:Now let’s have a dictation of the new words and expressions as I told you yesterday.I’ll read each
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