Unit 4 At Table
第一课时
一、Teaching aims:
A. I can read and understand the words. （能熟读并理解单词。）
B. I can u the words skillfully. （能熟练地运用单词。组短语到造句子。）
二、Teaching key and difficult points： U the words skillfully.
三、Teaching aims： 多媒体教学,单词卡片。
四、Teaching process：
1、Warming up and leading in
Good morning, boys and girls. Look at the picture,what are they doing? They are having dinner. They are at table. 引入本节课话题并板书课题。区分at table (吃饭) 和at the table（在饭桌旁）
2、Show the learning aims
3、Show the Guide 1: Look，listen and read！
A. 快速浏览本课单词，结合图片理解意思。（1分钟） pitched
B. 看视频，认真认读这些单词，小声跟读，2遍后试着读出单词，别怕出错。（2分钟）
4. Show the Guide 2: Read after the video!
干将莫邪翻译(大声跟读，模仿语音语调，学生不会读的老师再领读。) 老师检测，以开火车的方式叫学生读单词。
Put out your exerci book and write down 3 times. I’ll give you 5 minutes to read the words with your partner. (读写单词，可以同伴之间互读，若有疑难，请问老师或身边同学。5分钟后男女生组比赛猜出单词。)
师生互动，老师点拨：
u→u chopsticks →I want to eat noodles ,I u chopsticks.
cut →cut the beef → I want to cut the beef .
pass →Pass me the spoon, plea.
Pass him/her the English book.
5. Have a match
6. Practice in class
A: Match and say (p29)
B: Circle the words and match them with the pictures.(p31)
五、板书设计：
at table(吃饭) 和at the table（在饭桌旁）Knife(复数)knives
第二课时
Analysis of the Teaching Material
英语六级改革本单元在讨论对食物喜好的基础上，通过餐具的正确使用方法向学生展示中西方不同的饮食文化。功能以请求及其应答方式展开教学。
敌特
本单元所涉及的主要的四会词汇有：table，spoon, knife, chopsticks, fork,cut, u, pass;
本单元的功能结构主要有两个：
一、谈论如何正确使用餐具：
U the fork with your left hand and u the knife with your right hand. U the chopsticks with your right hand.
二、进一步学习请求及其应答：
1、Would you plea pass me the ....?
2、Here you are.
英文数字3、Would you give me some ....?
vika4、Of cour.
考点分析
1.能听懂、会说、会读、会用下列句型：
1、U the fork with your left hand and u the knife with your right hand. 2、U the chopsticks with your right hand.
讨论英文
Teaching Aims and Demands
教学目标：
1．复习下列词汇：table，spoon, knife, chopsticks, fork,elliott cut, u, pass; 2.能听懂、会说、会读、会用下列句型：
（1）、U the fork with your left hand and u the knife with your right hand. should的用法
（2）、U the chopsticks with your right hand.
Ability Objects:
1.能听懂、会说、会读、会用下列句型：
（1）、U the fork with your left hand and u the knife with your right hand.
（2）、U the chopsticks with your right hand.
Moral Objects:
一、能在小组活动中积极与他人合作，相互帮助，共同完成学习任务。 二、对祖国和饮食文化能有更深刻的了解，并乐于接触和了解异国文化。
教学重点：
1.能听懂、会说、会读、会用下列句型：
U the fork with your left hand and u the knife with your right hand. U the chopsti
cks with your right hand.
教学难点：
灵活应用本节课的重点句型。
Teaching Methods
1. 高效课堂模式
二次备课栏
一、课程导入(Leading In)
1．课前问答:教师做动作，引出现在进行时。
T: What am I doing?
Ss: You are drinking.
T: Yes, I am drinking. What is he doing?
Ss: He is drinking.
T: What are we doing?
Ss: You are drinking.
二、课程展示活动和过程
1． Let`s talk 部分的呈现
（1）播放录音，学生看课文，听录音
（2）试着回答下列问题：
What are they having in picture 1?
How to u the knife and fork?
What are they having in picture 2?
How to u the chopsticks?
（3）小组内解决问题、师生共同解决问题。
重点讲解with your left/right hand. We are having noodles for lunch now. We need to u the chopsticks.
2．Let`s talk 部分的巩固
小组内借助各自所准备的餐具排练对话。
三、操练活动的设计与实施建议(Practice Activities)
1．听、读模仿秀。
2．Part C Listen and number.
3. Part B match and say.
4. 介绍西方国家的饮食文化。
四、课后作业：
五、板书设计：
Unit 4 At table!vagh
（1）U the fork with your left hand and u the knife with your right hand.
