46
课型设置【自研45'+20'
+
展示60′】
一、高考要求:
Unit1,M5:1重点单词、词组的应用及拓展
2. 基于对文本的理解,进行创展性的拓展输出。
二、定向导学·互动展示
Self-study& Self-exploration Cooperation &
Exploration Show& Improvement Conclusion & Summarization
自学指导
内容·学法·时间 互动策略(内容·形式·时间) 展示方案
内容·形式·时间 随堂笔记
成果记录·知识生成·同步演练
Step1:语境识记
利用早读课对本单元单词再次进行诵读!
关上课本通过随堂笔记中所给的语境语句,在完成填空的基础上,再次熟悉单词!!
Step2:自检自学
认真研读《复习讲义》上page84--85上的突破核心单词与短语部分。
提示: 1.在完成的同时请同学们结合每个核心单词后[归纳拓展]部分!
Step3:拓展提升
在完成以上自研的基础上,我们已经对本单元的重点单词和词组及句式有了一定的掌握,先来翻译一下这些词组吧。。。。再完成step3中的拓展演练!(注意用适当形式)
As a result
Can't help (doing)sth
Discourage ...from doing sth
Long before
Far from
Step4:晨诵链接
A. 完成晨诵文本中的内容
B 挑选一小段文章,在晨诵课时大声朗读直至背诵,在展示时,让大家都惊喜一下吧
组长主持(Host by the team leader)
对学:
相互探讨、核对答案,step1中各个词的其他词性,你的总结是什么呢?
五人互助组:
1小组长主持,互相交流题目中的疑惑部分。
2探讨并解答step3中的词组的填空,各个词组的适当形式是什么??
3.听听我的观点:交流并分享自己的见解。
十人共同体:
根据本组所抽到的任务,在组长的带领下进行互动交流,形成本组的展示方案。
注意:合理分配人员及其所展示内容,尽量让全组成员都参与。
展示单元一:
词汇处理----小组成员将复习讲义上突破核心单词与短语部分的内容呈现在黑板上。
要求:
内容清晰;
讲解清晰;
流程清晰;
提示:
小组间可以相互合作展示;
单词词组联想展示;
展示单元二:
文本信息处理----针对文本信息处理,将step3、晨诵文本两部分的内容呈现在黑板上。
要求:
文章大意梳理清晰;
讲解清晰;
提示:
小组间可以相互合作展示;
Step1:Ⅰ.语境填词
1.This kind of work needs not only __________(力气) but also ________(勇气).
2.He can’t ________ (忍受) her ________(残忍) any longer.
3.It is her ________ (焦虑) that ________(使灰心丧气) her.
4.In his ________(初期的) school,he ________(忍受) a lot from being ________ (忽视) due to his poor grades.
Step3:Ⅱ.选词填空
1.I ________________________ when I saw his haircut.
2.His parents tried to ________ him ________ smoking.
3.He made one big mistake,and,________________,lost his job.
4.Your work is ______________ being satisfactory.
5.It won’t be ________________ you feel well.
等级评定:
晨诵文本【美文赏析】----第二课时
Do you ever wonder why the English have one word for some animals and a different one for their meat?Why do they use pig and pork,cow and beef,and sheep and mutton?To find out,we have to go back to 1066,when the Norman French invaded England and put a French king on the English throne(王位),which not only changed the government but also changed the language.French became the language of the upper classes of society.And it remained that way for 300 years.Only these high society people could afford to eat meat.As a result,French words like porc(pork) and beouf(beef) came into the English language.However,poor English farmers raised the animals.So the English language retained the words pig and cow from the native AngloSaxon.
The Norman French added about 10,000 French words to the English language.Seventyfive percent of them are still in use today.
Language experts estimate that English speakers who have never studied French already know 15,000 French words!Between onethird and twothirds of all English words have French origins.Some words such as possible and avenue are the same in French and English;only the pronunciations change.Other words such as ballet or a la carte(照菜单点菜) retain their French pronunciations in both languages.
In French grammar,nouns have either a male or female gender,so adjectives(形容词) take different forms for each.English has only one adjective that does this,and it came from French.The word blond describes someone with lightcolored hair.Blond is used for men,and blonde describes women.And they are also nouns.
Some French words that entered the English language have taken on completely different meanings.The French phrase a la mode means “in style”.In English,the phrase means “with ice cream”.Someone must have decided something eaten with ice cream was in style!
Now,as you learn English,you’re on your way to learning French!
引言: 我们在阅读中提升,并且在阅读中拓展;从文章大意梳理后,那么我们今天就来利用阅读来加深对重点单词的识记与拓展。
Step1: 感知词义---学会利用工具书
利用上下文意思或则工具书来熟悉所给单词的意思及所给词组
find out
such as
3.Seventyfive percent
4.
take on
5. the upper classes of society
Step2: 翻译文中划线部分的句子
Step1:词汇应用
Part A:用下面所给的词组,写个句子。可以利用工具书。
wonder
Afford
Describe
Estimate
Step2:
3.
[高考链接]-------
I apologized ______ Johnson for ______ to inform him of the change in the plan.
A.for,my not to ableB.to,my not being able
C.to,me to not be ableD.for,me being not able
附培辅单)
教师寄语:
They always say time changes things, but you actually have to change them yourself.
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