新职参考业英语 基础篇 unit 3.docVIP

Title Unit three Business Meals Teaching objectives demands 1 New words and expressions of reading AB 2 How to write an invitation 3 Rules of table setting for a western dinner Teaching important difficult points 1 Important and useful words and expressions 2 Put in use make appointment, formal invitation and informal invitation 3 Know some table wares 4 Active voice and passive voice 5 How to give gifts 6 Asking and giving advice Teaching methods Communicative approach Task-based teaching Project-based teaching Activity Teaching Approach; Question-answer Teaching Approach. Teaching contents and time allotment Teaching contents Time allotment Warming-up Reading A Reading B Listening and Speaking Writing Mini-project Language Lab Self-study Room 4 periods 4 periods 3 periods Teaching procedures Step 1 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 Introduce 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 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 or light. 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 the case of soft vegeta