天天资源网 / 初中英语 / 教学同步 / 牛津上海版（试用本） / 七年级第二学期 / 第四单元 多彩四季 / 十七 *夏 / Unit 3 The international food festival（牛津７Ｂ）
资料简介
Unit 3 The international food festival 1/5
I. Language focus:
1. Using formulaic expressions to make suggestions
2. Using modals to express an obligation
3. Asking ‘Wh-’ questions to find out various kinds of specific information
4. Using formulaic expressions to show agreement
II. Language skills:
Listening
l Identify main ideas of a new topic
l Recognize differences in the use of intonation in questions and statements, and respond appropriately
Speaking
l Use appropriate intonation and stress, and vary volume, tone of voice and speed to convey intended meanings and feelings
Writing
l Scan a text to locate specific information
l Read written language in meaningful chunks
III. Materials:
l SB P14
l Cassette 7B
Procedure
I. Warming-up
1. Free talk:
l A chant: Because
II. Pre-task preparation:
l Introduce: raising money
l Name the ways you know about raising money
l Have you ever participated in any fund-raising activities?
l Tell us your experiences:
When and where did it happen?
How was it carried out?
l Plan an international food festival to raise money for the SPCA
Do you still remember the full name of SPCA?
l Match work: match the food to the national flags of the countries
l Read: 1) listen and follow
2) role-play the characters and practise the
dialogue
3) read the passage in chorus
4) pair work: ask and answer about the passage
III. Consolidation
1. Oral: 1) Listen and read 5 times
2) Pair work: ask and answer about the text
2. Written: 1) Copy work: phrases
2) Comprehension questions on P14
3) GB P11
IV. Notes
Unit 3 The international food festival 2/5
I. Language focus:
1. Using ‘going to’ to describe events that will occur quite soon
2. Asking ‘Wh-’ questions to find out various kinds of specific information
II. Language skills:
Listening
l Listen for specific information
l Recognize differences in the use of intonation in questions and statements, and respond appropriately
Speaking
l Use appropriate intonation and stress, and vary volume, tone of voice and speed to convey intended meanings and feelings
Reading
l Recognize recurrent patterns in language structure
l Recognize the presentation of ideas through headings, paragraphing, spacing, italics, bold print and punctuation
Writing
l Revise and edit short written texts by making changes to incorrect spelling, punctuation and grammar, and adding details if necessary in response to suggestions from the teacher
l Develop written texts by using appropriate format, conventions and language features when writing non-narrative texts
III. Materials:
l SB P15
l Cassette 7B
l WB P9
l PP P9,10
Procedure
I. Warming-up
1. Free talk:
l Questions about the passage on P14
i. What are they going to do?
ii. Why are they going to do it?
iii. Where are they going to do it?
iv. When are they going to do it?
v. How are they going to do it?
vi. Who is going to help them?
II. While-task procedure:
1) discuss the reason for having the international food festival
2) decide on the date, time, venue and format
3) ask and answer using the target language on P15 inThink, speak and wite
4) write out your plan:
l Design a poster:
1) look at the poster on P15 first
l Have you ever participated in any fund-raising activities?
l Tell us your experiences:
When and where did it happen?
How was it carried out?
l Plan an international food festival to raise money for the SPCA
Do you still remember the full name of SPCA?
l Match work: match the food to the national flags of the countries
l Read: 1) listen and follow
2) role-play the characters and practise the
dialogue
3) read the passage in chorus
4) pair work: ask and answer about the passage
III. Consolidation
1. Oral: 1) Listen and read 5 times
2) Pair work: ask and answer about the text
2. Written: 1) Copy work: phrases
2) Comprehension questions on P14
3) GB P11
IV. Notes
Unit 3 The international food festival 3/5
I. Language focus:
1. Using the future tense to talk about future events
2. Using prepositions to indicate addition
3. Using connectives to add information
4. Using adjectives to describe different kinds of ethnic food
II. Language skills:
Listening
l Listen for specific information
Reading
l Recognize recurrent patterns in language structure
l Read written language in meaningful chunks
l Use visual clues, context and knowledge of the world to work out the meaning of an unknown word and a complete expression
III. Materials:
l SB P16
l Cassette 7B
l WB P10
l PP P11
l A world map
l Stickers of national flags
l An English dictionary
l Pictures or photos of different ethnic food
Procedure
I. Warming-up
1. Free talk:
l A chant: Because
II. Pre-task preparation:
l Review the names of countries:
Japan
Japanese
China
Chinese
Italy
Italian
America
American
England
English
India
Indian
l New vocabulary items:
tuna, cucumber, scones, samosas, naan bread
name any other ethnic food you know or you can make.
l Look and read: listen and follow
l Play a matching game: PP P11
match the countries to the food and practice the target language:
eg: I’ll sell Japanese food. It’ll be sushi.
III. Consolidation
1. Oral: 1) Listen and read 5 times
2. Written: 1) Copy work: new words and phrases
2) WB P10
3) GB P12
IV. Notes
Unit 3 The international food festival 4/5
I. Language focus:
1. Using the ‘going to’ to describe events that will occur quite soon
2. Using the future tense to make a request
3. Using imperatives to give instructions
4. Using adverbs to indicate time sequence and procedures
II. Language skills:
Listening
l Listen for specific information
l Use visual clues, context and knowledge of the world to work out the meaning of an unknown word and a complete expression
Speaking
l Use appropriate intonation and stress, and vary volume, tone of voice and speed to convey intended meanings and feelings
Reading
l Recognize recurrent patterns in language structure
l Scan a text to locate specific information
l Predict the likely development of a topic by recognizing key words and making use of context and knowledge of the world
Writing
l Revise and edit short written texts by making changes to incorrect spelling, punctuation and grammar, and adding details if necessary in response to suggestions from the teacher
l Plan and organize information and ideas by deciding on the sequence of content
III. Materials:
l SB P17
l Cassette 7B
l WB P11
l PP P12
Procedure
I. Warming-up
1. Free talk:
l A chant: Because
II. Pre-task preparation:
l Review food items using the target language :
What will I need to make biscuits?
You will need sugar, flour, salt, milk and butter
l New vocabulary items: self-raising flour
l Look and read: 1) read by yourselves
2) pair work: discuss and decide
on the right order of the procedures
3) listen and follow
III. While-task procedure:
l Individual work: PP P12 write the recipe for the scones
l Demonstrate the procedures of making scones
l Pair work: one writes out the ingredients and the steps, other one follows the instructions
IV. Post-task activities
l Make scones at home
l WB P 11
V. Consolidation
1. Oral: 1) Listen and read 5 times
2. Written: 1) Copy work: new words and phrases
2) WB P11
3) GB P13
IV. Notes
Unit 3 The international food festival 5/5
I. Language focus:
1. Using modals to make an offer
2. Using modals to make a polite request
3. Asking ‘Wh-’ questions to find out specific information about someone
4. Asking ‘How’ questions to make a polite request
II. Language skills:
Listening
l Listen for specific information
l Recognize differences in the use of intonation in questions and statements, and respond appropriately
l Understand the speaker’s intention, attitudes and feelings through his or her choice and use of language, gesture and facial expression.
Speaking
l Use appropriate registers when speaking to familiar interlocutors such as teachers and peers
l Maintain an interaction by asking and responding to other’s opinions
Reading
l Use visual clues, context and knowledge of the world to work out the meaning of an unknown word and a complete expression
l Scan a text to locate specific information
III. Materials:
l SB P18,19
l Cassette 7B
l WB P12
l PP P13,14
Procedure
I. Warming-up
1. Free talk:
l A chant: Because
II. Pre-task preparation:
l Review names of ethnic food items :
Japan
China
America
England
Italy
India
sushi
dumplings
hamburger
scones
pizza
samosas
l Look and read: 1) read by yourselves first
2) listen and follow
3) pair work: practise the conversation
III. While-task procedure:
l Play a selling game: PP P13 and 14
decide on the price for each item
l Demonstrate the procedures of making scones
l Pair work: one writes out the ingredients and the steps, other one follows the instructions
IV. Post-task activities
l Make scones at home
l WB P 11
V. Consolidation
1. Oral: 1) Listen and read 5 times
2. Written: 1) Copy work: new words and phrases
2) WB P11
3) GB P13
IV. Notes
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