(课件网) Teaching Ideas Unit 5 Cooking at home Period 6 New Magic English 3A Content Teaching Procedures General Introduc- tion Guiding Theory Homework & Blackboard Features of my Design 1 2 3 4 5 1 the Theory of English Learning Activities Marzano's Taxonomy of Learning Guiding Theories 1 Guiding Theories Step 5: Extension Step 4: Post-task Step 3: While-task Step 2: Pre-task Step 1: Warming-up Knowledge Construction Transformation Ability Formation of competence Phycomotor procedures Mental procedures Information Marzano's Taxonomy of Learning 2 General Introduction Ⅰ. Analysis of the Teaching Material 2 General Introduction Ⅰ. Analysis of the Teaching Material Ⅱ. Analysis of the Target Students 2 General Introduction Analysis of teaching material Analysis of learners Teaching objectives highlight the core competence reflect the cognitive levels Ⅰ. Analysis of the Teaching Material Ⅱ. Analysis of the Target Students Ⅲ. Teaching Objectives 2 General Introduction Retrival and comprehension Analysis Knowledge Utilization ①Use target language to express ideas about guessing. ② Combine the ingredients and seasonings for food making and flavors and make a report. ③Make a dialogue about ordering food in daily life and write a list. ④Understand the eating habits and cultural customs of the four major Chinese cuisines. 语言 能力 学习 能力 语言 能力 文化 意识 思维 品质 Retrieval and comprehension Analysis Knowledge Utilization Ⅰ. Analysis of the Teaching Material Ⅱ. Analysis of the Target Students Ⅲ. Teaching Objectives 2 General Introduction Key point Difficult point Formation of the ability to comprehensively express name of the dishes, ingredients and flavors . Penetration and application of the culture of eating habits and food ordering . Ⅰ. Analysis of the Teaching Material Ⅱ. Analysis of the Target Students Ⅲ. Teaching Objectives Ⅳ. Key and difficult points 2 General Introduction Approach Situational teaching Communitive Ⅰ. Analysis of the Teaching Material Ⅱ. Analysis of the Target Students Ⅲ. Teaching Objectives Ⅴ. Teaching Approach Ⅳ. Key and difficult points 2 General Introduction Aids CAI Blackboard Learning sheets Chef caps Ⅰ. Analysis of the Teaching Material Ⅱ. Analysis of the Target Students Ⅲ. Teaching Objectives Ⅴ. Teaching Approach Ⅳ. Key and difficult points Ⅵ. Teaching Aids 2 General Introduction Ⅰ. Analysis of the Teaching Material Ⅱ. Analysis of the Target Students Ⅴ. Teaching Approach Ⅳ. Key and difficult points Ⅵ. Teaching Aids Ⅲ. Teaching Objectives Evaluation Self-evaluation Peer-evaluation Teacher's evaluation Ⅶ. Evaluation Ⅰ. Analysis of the Teaching Material Ⅱ. Analysis of the Target Students Ⅲ. Teaching Objectives Ⅳ. Teaching Approach & Aids Ⅴ. Evaluation Analysis of teaching material Analysis of learners Teaching objectives Activity Design 2 General Introduction 3 Analysis of Teaching Procedures Step 5: Extension Step 4: Post-tas ... ...
