人教版八上U8 Section B 2a-2e教案.docxVIP

Instructional Design of Section B (2a-2e)Thanksgiving in North America 梨树学校郑婷玉 Class Description The students have learned some structures and descriptions of food-making process in the former periods in this unit. Teaching aims To enable the Ss to understand the reading passage generally, including vocabulary, phrases and sentences, especially the sequence words like first, next, then, finally. To guide the Ss to know some information about Thanksgiving. To train the Ss to retell the process of making a turkey dinner. To cultivate the Ss sense of being thankful to others. Teaching difficulties To describe the process of making dishes. Teaching procedures Teacher 5s activities Students5 activities Purpose Lead-in Step 1 Free talk The teacher asks the Ss the two questions. Ql:The day before yesterday is a special day. Do you know what it is? Q2:What kind of traditional food did you eat the day before yesterday? Communicate with the teacher. To get the Ss activated. Step 2 Brainstorming Get the Ss to talk about Chinese traditional food and festivals. Talkabout traditional food and festivals they know. To stimulate the Ss interest and lead in the next step. Pre-reading Step3 Play a video Show the video about Thanksgiving and let the Ss answer the questions. Q1: Whats the holiday mentioned in the video? Q2:What kind of traditional food do people eat on the holiday? Answerthe questions,read after theteacher andmake sentencesabout new words. To get some information for getting prepared for the topic. i2 Teaching procedures While-reading Step4 Fastreading (Skimming) Ask the Ss to read the passage quickly and get the main idea of the passage. The Ss skim the two paragraphs to get the main idea of the passage. To trainSs abilityof skimming, reading titles words in bold. Step5 Careful reading Guide the Ss to read the text carefully. Ask the Ss to read the first five lines of Para. 1 and answer the questions below: QI ： Where do people celebrate Thanksgiving? Q2 ：When do pe