牛津译林版（2019）选择性必修第一册Unit 1 Food matters Project：Making a dish 教学设计（表格式）

授课单元： Unit1 Food matters
教材版本： 牛津译林版(2020)
授课内容： project： Making a dish
授课教师：
授课班级： 高一 四班
Unit1 Food matters
Project：Making a dish
l . The analysis of the teaching materials
What:The theme context of this unit is "People and Society," and the topic is "Food Culture."The topic of the lesson is making a dish. Multi-modal discourses including a recipe and a video introduce the ingredients,
instructions and tips for making Chinese traditional food — dumplings.The lesson requires students to focus on the unit topic,based on the language and cultural knowledge they learned in previous sections, engage in
discussion and select a specific food. They will research its preparation and cooking methods, then making the dish while documenting the cooking process.
How: The teacher selects a food item with Chinese characteristics that students are familiar with as an
example, demonstrating the aspects to consider when making a video. Students are divided into groups, and group members discuss the process of making the food in English, simulating and rehearsing the preparation process. Finally, they present their work to the whole class. The teacher should adopt diverse assessment
methods to discover the strengths of individuals or groups from different perspectives, providing appropriate recognition to students at different levels to stimulate their enthusiasm for learning.
Why: The purpose of this section's teaching activity is to have students write a recipe and make a dish
themselves. The teacher can provide the necessary learning resources and research methods for students to
complete the task. This activity helps students accumulate and internalize the English language knowledge they have learned through the process of learning and using English, and then apply it in a communicative context. Evaluating the work of other groups can help students develop independent thinking, the ability to objectively judge others' work, and enhance their awareness.
. The analysis of the learners
The students may be interested in the topic of the unit, but may have limited mastery of cooking
vocabulary,which may hinder their ability to make a recipe and express themselves when describing the cooking process. Also, they may lack the experience in making videos,which may pose challenges in
making the video.
Ⅲ . Teaching objectives
1. Linguistic Competence
1) Students can grasp the related culinary vocabulary, including ingredients, cooking methods.
2) Students can understand the recipe and follow cooking instructions.
2. Learning Ability
1) Students can use group work to write and present a recipe of how to make a dish.
2) Students can make a video of how the dish is made and make a presentation.
3. Thinking Quality
1) Students can demonstrate creative thinking by exploring what ingredients to use, what cooking method to take in their dish creations.
2) Students can give their opinions and comments on each other’s work.
4. Cultural Awareness
1) Students can appreciate and respect the diversity of culinary traditions and food practices.
2) Students can explore the connection between food and culture, cultivate the cultural confidence and tell Chinese stories in English by making a dish.
Ⅳ. Teaching important and difficult points
1. To help students make a recipe.
2 . To help them reflect on their own cooking habit and have a positive attitude towards cooking and culture.
V. The teaching methods
Situational Teaching Method, Experiential and Communicative Teaching Method
. The teaching aids
Blackboard, Multimedia, pictures,worksheets.
V. Procedures
教学目标 教学活动与步骤 评价要点 时间与互 动模式
激发学生对于制作美 食话题的兴趣。 Step 1. Lead in and presentation 1. Create a scenario for a culinary competition and do a mini survey on students’ cooking experiences. 2. Show students dumplings and the video made by the teacher . Students can talk about their cooking experiences. CW/IW 5min.
设计意图： The teacher leads in the topic so that it can activate students’ background information, stimulate students’ interest in cooking and prepare them for an in-depth exploration of the subject. 教 师创设与主题意义密切相关的语境，激发学生参与活动的兴趣，调动学生已有的基于该主题 的经验，帮助学生建构和完善新的知识结构，深化对该主题的理解和认识。 核心素养提升点：学习能力----获取、加工信息的能力；语言能力----激活话题及相关背景知识
了解制作视频步骤： 包括策划阶段 ，准备 阶段， 拍摄阶段以及 后期制作。 Step 2. Exploration 1. Discuss the activities involved in the teacher creating the video. 2. Invite students to give their comments on the video from perspectives of visuals, sounds, content, etc . 3. Present pictures to show students the pre-production, while-production and post-production stages . Students can give comments on the video and brainstorm the process of video making; Explore the relationship between dumplings and Chinese culture . CW/GW 3min.
设计意图: The teacher guides students to gain an understanding of the stages involved in making a video through discussion. Through the process of appreciation, inspire students and lay the groundwork for them to create their own videos 核心素养提升点：思维品质----学会观察，分析问题，解决问题，养成批判性思维
培养学生实践技能， 加 深对相关词汇的理解和 记忆， 体验烹饪乐趣, 并 为后面的制作月饼任务 提供小组分工合作操作 思路。 Step 3. Hands-on practice and sharing 1. Ask students to finish 2 tasks on worksheets . 2. Invite students to the front to be the teacher’s assistant and help make dumplings . Students can understand the recipe and follow the instructions to do hand-on practice;know how to cooperate in a group. CW/IW 10min.
设 计 意 图 : The part is designed to enhance students’ ability to read and comprehend the recipe accurately ; to familiarize students with the related cooking vocabulary and develop their skills to cook in real life. 核心素养提升点：学习能力----在体验中学习，在实践中运用；在合作中学习；
学生根据所学和个人经验 ，共同制作月饼的食谱并 展示； 在创作过程中感知 烹饪在于探索 ，创造以及 背后的文化底蕴 Step 4: Designing and Presentation 1. Ss work in groups of 4 to create recipes of mooncakes. They are respectively responsible for giving instructions(Student A), following A’s instructions (Student B), designing word cards(Student C) and recipe of making mooncakes (Student D) 2. Provide students with words they may need. Students can actively participate in group work, efficiently utilize language knowledge to complete the recipe imitation and innovation. IW/GW 8min
设计意图 ：To cultivate Ss’ knowledge transfer ability while fostering cultural confidence through introducing mooncakes and promoting collaboration. 核心素养提升点：学习能力——主动参与，合作探究；在迁移中创新；语言能力——表达自我，理解他 人；文化意识—— 能够用英文表达输出制作中国的特色食物。
学生欣赏他人 ， 认识自 我， 深化对主题的理解 Step 5. Evaluation Students can make fair judgement and learn from each other’s work. CW/GW 4min.
1. The class vote on Creativity Award, Teamwork Award,Story Background Award and Oral Presentation Award 2. T summarizes
设计意图： To cultivate a sense of justice as well as help students realize the strength of group work. The establishment of different awards allows for diversified evaluation. 核心素养提升点：思维品质---独立思考、客观评价的意识和能力；
Homework: 1.Invite at least 3 groups to give comments on your recipe and make improvements 2. Make a video or take some photos of how you make a dish. Share the dish you made with your parents. 设计意图：通过本堂课的学习，让学生能够制作一道菜，感受父母的不容易，让学生通过所学的知识作为 桥梁与父母建立良好的亲子互动关系。
Blackboard design： 教学反思： 学生通过本课时学习 ，是否能够理解并掌握食谱语言和结构 ，并完成小组合作 。是否能够通过小组合作理 解视频拍摄技能 。能否提高个人反思意识与能力 ，并能根据反思内容制定实行合理的计划安排进行改善与 提升。
IW: Individual work GW: Group work CW: Class work
Students’ worksheets:
课后学习效果自我评价表 姓名：
评价内容 Excellent Good Average Needs improvement
1.我能描述做水饺的步骤
2.我能与小组成员合作完成月饼的食谱制作
2.我能创作制作月饼的讲解视频并讲述月饼的故事
3.我愿意尝试做其他传统中国菜肴并拍照或视频记录
我的复习和改进计划
获得锦囊的同学可以得到制作月饼的提示如下：
Prepare the filling准备馅料
Make the dough制作面皮
8
Divide the dough分割面团
Wrap the filling包裹馅料
Use mooncake molds使用月饼模具
Baking烘烤
Cooling冷却
Packaging包装