Unit3 Food and Culture Reading and Thinking 教学设计-2023-2024学年高中英语人教版（2019）选择性必修第二册

《Unit 3 Culture and Cuisine》公开课教学设计 课名 Culture and Cuisine 课型 阅读课 课时 1 授课对象 高二年级 课前准备 教师 查找相关教学资源，做好教学设计、课件、学案；布置学生预习 学生 借助图书馆、网络、讨论等方式查找各地食物相关知识 教学目标 By the end of class, students will be able to 1. discuss around food topics and predict text content based on titles and images 2. get the main information and understand the structure of the text by skimming, summarizing and other strategies. 3. learn about modified Chinese cuisine in the United States, and perceive, understand, and give a brief explanation about the relationship among cuisine and personality, quality as well as culture. 教学重点 Extract the main idea of the passage and sort out the structure of the passage on this basis. 教学难点 Further understand and think about the connection between food and local character traits. 课中：教学环节和流程 教学环节 教学活动及时间 设计意图 Lead-in 1. Present the map with Chinese eight cuisines 1min Inspire students’ interests, activate their previous knowledge and complement their understanding of the eight major Chinese cuisines. 2. Question and answer 1)How many kinds of Chinese cuisines in China? 2)How can these cuisines be described? 5min Pre-reading Prediction. Guide Ss to read the title and the pictures in the text and predict the content of the passage 2min Enable Ss to read more actively and focus on the main content of the text.. While-reading Ask students to think about the writing purpose and the text type of this text. 3min Guide students to quickly discover the author's purpose by locating the first and last paragraphs. Ask Ss to match each paragraph to their main ideas and divide the passage into several parts. 5min Train students’ ability of summarizing the main idea of paragraphs and the ability of analyzing the structure. Let Ss get the detail information by filling the form. 4min Test students' understanding of the text. Post-reading Give Ss the task to finish the short summary of the whole text. 5min Help students review a