How to Improve College Students Spoken English 何提高大学生口语能力.doc

How to improve spoken English 中 ?文 ?摘 ?要 学生们学习英语的最终目的是实现可以用英语进行沟通，而不仅仅是为了应付一系列的升学考试。21世纪的世界已经逐渐走入各国紧密合作的“地球村”模式，各个国家直接的交流日益频繁，而英语作为世界上应用最为广泛的语言已经成为21世纪人才所必须要掌握的一种技能，而我们国家自从入世以来与国际各国的贸易交流也日益增多，但是我们国家由于种种原因，英语教学水平并不是很高，很多大学生虽然自小学以来学习了多年英语，但是应用能力水平仍然较低。我的这篇论文从养成大胆开口的习惯，培养学习兴趣, 掌握发音规则, 真正掌握英语单词, 了解西方文化, 提高英语意释能力, 自我设置语言环境七个方面进行讨论, 希望能在一定程度上提高大学生的英语口语表达能力。 关键词：英语；沟通；口语；文化 Abstracthe ultimate goal that we learn English from our early age is to communicate in English, not just to cope with a series of entrance exams. In the 21st century the world has gradually into the global village model that each country has become more closely, as the worlds most widely used language, English has become a skill that the 21st century’s young man must to learn , while we have more frequent trading communication with other country ever since we entered the WTO, but our English teaching level is not very high due to various reasons, although many college students have studied English for many years since their elementary school, but the ability for application level is still low. My essay will about to discuss it from seven aspects ,which are :1.getting used to open your mouth for speaking English,2.developing learning interest,3.having a good command of pronunciation,4.the real meaning of English words,5.to understand Western culture,6.to improve their English translation ability,7.self-setting language environment. Hoping it can help college student to develop their English expression skills at some level. Key words: goal; speaking English; communicate Contents Abstract………………………………………………………………………..………i 摘要…………………………………………………………………………………....ii Chapter 1. Foreword 1 Chapter 2. The analysis of the current level of spoken English 1 2.1 The disadvantages of the traditional English Teaching 2 2.2the lack of context 3 2.3 Why do you learn English? 4 Chapter 3.the improvement of oral English strategies 5 3.2 Developing learning interest 6 3.3Having a good command of pronunciation 7 3.4 The