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课程名称

实用文秘英语

授课章节 (教学课题) Eating out (外出就餐)

授课 时数

2

授课日期 2007年12月21日

周次

16

教学系审批 教学班级 06财会电算化与文秘①班

年 月 日 教材名称及版本 《秘书英语》, 高等教育出版社 教学方法

角色扮演法、头脑风暴法、概括归纳法 教学媒体(含教具)

多媒体展示台、多媒体课件、视频片段

教学 目标 知识

标 1、学习如何用英语点菜;

2、学习如何点不同生熟程度的牛排; 教务处审批

3、了解西餐用餐礼仪。

年 月 日

能力

标 专业能力:英语口语能力、交际能力

方法能力:概括能力、分析能力 社会能力:参与能力、合作能力 教学

对象分析

本班学生是文秘专业二年级的学生,性格活泼好动,喜欢追求新鲜事物,求知欲强。

学习主动性较强,课堂上能积极配合老师完成任务。在学习本课之前已初步接触过餐馆

点菜句型的学习。

教材

分析

本章节学习的是职业英语系列《秘书英语》的Unit 5 Eating out 。教材编写专业

性强,主要针对作为涉外秘书人员的职业技能的培养。 教材单元以话题的形式出现,

以交际型语言活动模式为基础,注重培养学生运用英语进行交际的能力。

教学重点

掌握在西餐餐桌上灵活运用语言进行交际的能力。

教学难点

了解西方的饮食文化及进餐礼仪。 教学准备

1、制作多媒体课件;

2、将教室布置成“西餐厅”;

3、把学生分为六个小组,选出小组长。

课后记

通过本次课程的学习,学生不但巩固了点菜句型的使用,也从视、听中了解了日常的西餐餐桌礼仪。整堂课学生都在布置的“西餐厅”环境下进行,更便于学生亲身体验,以激励其开口说英语的动力,教学效果良好。

教学组织流程图:

开始

引入课题多媒体播放视频

师生互动对话

投影PPT 介绍常见西餐菜式学生识记

教师布置小组任务

小组讨论角色扮演

教师指导学生评价

教师点评并小结

学习对话多媒体播放录音投影PPT 介绍西餐礼仪小组竞赛

教师小结

结束

引入课题(10分钟)

开始新课(60分钟)

知识目标1 1.师生问候;

2.给学生播放一段美食视频,引入话题:

1)通过观看片段让学生猜测本节课的学习主题----外出就餐:

T: Can you guess what we will talk about in this class? (Eating out)

2)谈论有关外出就餐的话题:

a. Do you often eat out?

b. What kind of restaurant do you usually have dinner?

c. What will you think of about western restaurant?

3.介绍西餐常见菜式及西餐的点菜顺序;

1) 让学生说出自己所知道的西餐菜式:

T: Can you list some western food that you know?

S: Steak, salad, dessert, turkey…

2) 向学生展示一份打乱顺序的菜单,让学生分小组排列出西餐上菜的正确顺序:(展

示的菜单如下)

?Salad(色拉): vegetable salad 蔬菜沙拉

?Appetizer(开胃菜): Cheese Mushrooms 奶酪蘑菇

?Main course(主菜): fried calf ribs 炸小牛排

?Drink(饮料): Cappuccino / 卡布其諾咖啡

?Desert(甜品): cheese cake 乳酪饼

教师一边展

示视频,一

边播放西餐

厅里的轻音

乐.

学生通过小

组讨论,以

竞赛的形式

排列出西餐

上菜的正确

顺序.

头脑风暴法

增加气氛,

让学生犹如

身临其境.

通过小组讨

论,加深学

生对西餐一

些菜名的印

象,便于以

下的学习.

3)在展示台上向学生介绍正式西餐的正确点菜方式:

Appetizer(开胃菜) Salad(色拉) Main course(主菜) Desert(甜品)Drink(饮料)

4.点菜对话:

T: Here is a menu. You will order or take the order from the menu in the proper

order.

(附菜单如下)

MENU

Appetizer(开胃菜):

Baked Garlic and Cheese Mushrooms / 焗烤蘑菇

Oysters Mornay / 起士牡蛎

Salad(色拉):

Romaine Salad / 萝美生菜沙拉

Fruit Salad / 水果沙拉

Main course(主菜):

Sirloin Steak / 沙朗牛排

Roasted Lamb Knees / 烤羊膝由三个小组

当顾客,讨

论出要点的

几样西餐菜

式,另外三

个小组当餐

厅服务员,

讨论如何为

顾客点菜。

然后由当餐

厅服务员的

三个小组派

代表到当顾

张贴板教学

角色扮演法通过点菜对

话的操练,

让学生巩固

点菜句型的

使用及点菜

顺序的学

习。

4

Dessert(甜品):

Cre'me Vanilla / 香草布烈馅

Milk Flan / 香榭奶酪

Drink(饮料):

Black Tea / 红茶

Fruit Tea / 水果茶

Cafe Latte / 拿铁咖啡

5.小组评价

1)检查所记录的菜名与点菜顺序的准确性;

2)概括如何点菜的句型:

服务员请客人点菜时的礼貌用语:

Are you ready to order, sir?

May I have your order?

Can I take your order now?

Would you like to order now?

Would you care to order now? 客的小组面

前练习如何

点菜。最后

当服务员的

小组在全班

面前展示所

记录的菜

单。

将学生点菜

的菜单贴在

张贴板上,

核对所点菜

名。

小组评价法

卡片展示法

通过小组评

价检验学生

掌握知识的

情况,同时

有利于全体

学生一起参

与,共同学

5

6.学习对话:

1)播放对话录音(附对话内容如下):

Waiter: Are you ready to order?

Lisa: Yes. Linda, what would you like to have?

Linda: Well, I think I’ll have the steak.

Richard: Steak for me too, please.

Lisa: If so, I’ll have steak too.

Waiter: How would you like your steak?

Linda: Rare for me, please. How about you, Richard?

Richard: Medium, please.

Lisa: I don’t like mine too underdone. Make mine well-done. What drinks do you have?

Waiter: Beer, wine, and all kinds of fruit juice.

Lisa: What would you like to drink?

Linda: Let’s have beer, honey, is that OK?

Richard: Sure.

Waiter: Bottled or draught?

Richard: Draught, please.

2)根据对话回答问题:教师播放录

音,学生认

真倾听并对

要点作笔

记。连续播

放录音两

次.

习。

通过点菜对

话的录音,

对比之前进

行的角色扮

演中存在的

问题。

6

知识目标2 a.Where does this dialogue happen?

b.How many people are there in this dialogue?

c.What do they order in this dialogue?

3)学习牛排几成熟的表达法及如何点牛排:

点牛排时客人会被问:How would you like your steak cooked?

回答的方式也有几种:(牛排的生熟程度,在西餐中称“几成熟”)

三成熟: rare切开牛排见断面仅上下两层呈灰褐色,其间70%肉为红色并带有大量

血水;

四成熟:medium rare (45-50度) 肉为桃红色;

五成熟:medium (50-65度) 切开牛排见断面中央50%肉为红色,带少量血水;

七成熟:medium well (65-75度) 切开牛排见断面中央只有一条较窄的红线,肉中血

水已近干;

全熟:well done (75度或以上) 牛排内部为褐色。

4)补充其它几种用于询问牛排几成熟的问法:

a. How would you like your steak done?

b. How do you wish your steak served?

c. How do you want your steak?

5)在演示文稿上展示已经删掉部份内容对话,让学生根据听到的录音把对话补充完

整:

教师提问,

学生根据所

作笔记进行

回答。

教师讲解对

话中涉及的

牛排不同生

熟程度的表

达法,学生

听讲并做笔

记.

概括归纳法

考察学生对

以上对话的

理解及捕捉

有效信息的

能力。

通过介绍

“牛排文

化”让学生

了解西方的

饮食文化。

7

知识目标3

课堂小结(8分钟)

布置作业(2分钟)7.西餐礼仪:

T: Now, we will have a competition. Speak out the behavior below whether is

polite or impolite.

(以小组竞赛的形式说出以下行为在西餐中是礼貌(polite)还是不礼貌(impolite)

的行为)

1) Pick up the soup bowl and drink from it(端起碗喝汤).

2) Reach across the table for some kind of food(伸长筷子到餐桌另一端夹菜).

3) Put bones on the table(把骨头放在桌上).

4) Leave the bones on your plate(把骨头放在碟子上).

5) Talk and laugh with food in your mouth(嘴含着食物大声说笑).

6) Use your napkin to clean your face(用餐巾擦脸).

7) Just put your napkin on your lap(把餐巾放在大腿上).

8) Do not make any sound when you eat(吃东西时不发出声音).

8.课堂小结:

1)总结如何在西餐厅点菜;

2)总结掌握餐桌礼仪的重要性。

9.布置作业:

总结西餐礼仪中的礼貌与不礼貌的行为,填写以下表格:

教师在展示

台上逐条显

示餐桌上的

一些常见行

为的英文句

子,学生以

小组为单位

通过抢答的

形式进行竞

赛。

小组竞赛法考察学生的

西餐礼仪常

识、对英语

句子的理解

能力和快速

反应能力。

8

Western table manners

Polite manners Impolite manners

1.

2. 3 1.

2.

3.

★附学生课堂学习效果自评表:

姓名班级授课教师学习单元

评价项目

达到等级

备注

(得分)优

(5分)

(4分)

(3分)

(2分)

遵守纪律,课堂秩序好

主动提问,勤于交流, 思维活跃

出色完成小组角色职责

课堂知识掌握程度与理论水平提高合计得分

学习效果

小结

巩固本次课

程的学习,

概括知识

点。

9

10

板书设计:

句型概括:

点菜礼貌用语概括 询问牛排几成熟问法概括

Are you ready to order, sir? May I have your order? Can I take your order now? Would you like to order How would you like your steak done? How do you wish your steak served?

How do you want your steak?

西餐上菜顺序:

Appetizer (开胃菜)

Salad

(色拉)

Main course (主菜)

Desert (甜品) Drink (饮料)

PPT资料

11

12

13

Waitress: Are you ready to order?

Lisa: Yes. Linda, 1 ?Linda: Well, I think I ’ll have the steak.Richard: 2 .Lisa: If so, I ’ll have steak too.Waitress: 3 ?Linda: 4 , please. How about you, Richard?Richard: Medium, please.Lisa: I don ’t like mine 5 . Make mine well-done.

What drinks do you have?

Waiter: Beer, wine, and all kinds of 6 .Lisa: What would you like to drink?Linda: Let ’s have 7 , is that OK?Richard: Sure.Waitress: 8 or draught?Richard: Draught, please.

Waitress: Are you ready to order?

Lisa: Yes. Linda, what would you like to have?Linda: Well, I think I ’ll have the steak.Richard: Steak for me too, please.Lisa: If so, I ’ll have steak too.

Waitress: How would you like your steak?

Linda: Rare for me, please. How about you, Richard?Richard: Medium, please.

Lisa: I don ’t like mine too underdone. Make mine well-done.

What drinks do you have?

Waiter: Beer, wine, and all kinds of fruit juice.Lisa: What would you like to drink?Linda: Let ’s have beer, is that OK?Richard: Sure.

Waitress: Bottled or draught?Richard: Draught, please.

14

15

16

17

18

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