Reflections on the Design of Teaching Plan of "Fruit Bowl" in Kindergarten (Ⅱ)

"Fruit platter" teaching plan design 4 1 page. Teaching objectives:

1, through the shape, color, taste and other characteristics of fruit, spell out a fruit platter with high nutritional value and perfect appearance.

2. Master the plastic arts of fruit platter and the reasonable collocation of fruit.

3, know to wash before eating fruit. Learn the method of cutting fruit initially, and pay attention to the safety of operation.

4. Through the study of this course, we can further improve our housework ability, aesthetic ability and ability to create beauty.

Second, the teaching focus:

Through hands-on, learn the basic skills of cutting fruit, and design and make your favorite fruit platter according to the theme.

Third, the teaching difficulties:

Use a certain knife method to piece together beautiful works with certain themes and ideas.

Fourth, teaching preparation.

Teaching courseware, plates, fruit knives, all kinds of washed fruits, disposable gloves, toothpicks, parsley, etc.

Five, teaching methods:

Teaching methods, demonstration methods and practice methods

Sixth, the teaching process:

(A) the creation of situations, the introduction of new courses

Teacher: In the previous stage of "Research on Fruit Paradise", the students enjoyed the color of fruit in groups, tasted the taste of fruit and learned about the nutrition of fruit. What are we going to do today? Let's have a look. (Play the courseware? Fruit platter picture, students watch)

Health (Qi A): Fruit platter

Teacher: Nutrition experts tell us that eating fruits requires proper collocation and complementary nutrition, in order to effectively play the role of fruit health care. Fruit platter can just solve this problem. It not only supplements many nutrients and trace elements to our human body, but also makes a beautiful fruit platter through reasonable collocation, which makes people enjoy the beauty. Today, teachers and classmates come to learn how to make fruit platters.

(2) discuss communication and master methods.

(1) Teacher: How to make a beautiful fruit platter? Let's see how the chef makes the platter. Maybe we can learn some basic methods of making fruit platters. (Play the video? The production process of the golden age platter)

(2) Teacher: After enjoying the chef's platter making, you must have learned a lot about how to make fruit platters. Then go to the group to discuss how to make our fruit platter. What are the specific steps? What are the first and second steps?

Health: First of all, we should figure out what kind of fruit platter to make.

Teacher: You are absolutely right. We can give this fruit platter a name. What can we call this step? Can you sum it up in a few words?

Health: Determine the theme.

Teacher: Good summary! Then what happened?

Health: Once you have determined the theme of the fruit platter, you should choose the fruit you need.

Teacher: Son, what you said is very reasonable. Your logical thinking is great! We call the second step picking fruit. What to do next?

Health: Peel or cut the fruit according to the determined theme.

Teacher: That is to say, we can cut it into different shapes as needed, so we call this step cutting shapes. What should I do when the shape is cut?

Health: Put it on a plate.

Teacher: Yes, you should pay attention to beauty and nutrition when setting the plate, so what should you pay attention to?

Health: the combination of color and nutrition (students shout out in unison)

Teacher: Students are so clever! The steps of making fruit platter have been summed up so quickly. Let's review them together. (referring to the review of the blackboard)

Teacher: I have mastered the method. The teacher thinks that you can make a beautiful fruit platter with dexterous hands. Are you confident, but what should you pay attention to before you do it?

Health: Pay attention to hygiene, wash your hands or wear disposable gloves.

Health: It should be made according to the production method we discussed.

Health: There should be a reasonable division of labor and unity and cooperation within the group.

Health: I think it is very important that we should not waste, but save.

Health: Pay attention to safety when cutting fruit.

Teacher: What the students said is really comprehensive. See how the teacher reminds you. (Courseware demonstration: tips):

(1) novel idea

② color coordination

③ Division of labor and cooperation

④ Pay attention to hygiene.

⑤ Pay attention to safety.

Students are required to bring prepared gloves.

Teacher: Then what are you waiting for? Let's get started!

3. Team production. Students design and produce according to the teacher's requirements. (Playing music)

4, division of labor patrol, guidance.

(three) display works, competition awards

1, Teacher: The students are very involved in the production, and the team cooperation is very tacit, and they have produced works that satisfy them. Let's compare who is the best. We have set up five awards: Best Creative Award, Best Color Award, Best Modeling Award, Best Production Award and Best Cooperation Award. Each group chooses a representative to introduce the work and gives five minutes to prepare. 、

2. Students put their works on the stage and introduce them one by one. What is the name of my platter? What's the point? )

3. Awards. (Listen to the teacher as a judge and play music)

(4) Enjoy the fruits and talk about the harvest.

1. Enjoy the fruits: Students, please enjoy the fruits of your labor with the joy of harvest! You can share the fruits of your labor with your partners, or you can dedicate them to our hard-working judges, experts and teachers. (Taste it)

2. talk about harvest.

These fruit platters, which are rich in variety, varied in taste, colorful and full of plastic arts characteristics, have condensed everyone's wisdom and strength. You must have gained a lot at this moment. Who can talk about it?

(5) Classroom development and labor education.

The power of unity is enormous. It is through mutual help, cooperation and exploration that students have created such exquisite works in a short time. I hope you can make more beautiful meat platters, dim sum platters, vegetable platters and melon platters according to this method in the future, so that your family and friends can taste them and share your happiness!

Chapter 5 Teaching Plan Design of Fruit platter

Activity purpose:

1. Cultivate students' imagination and creativity, activate their thinking and improve their practical ability in activities.

2, enhance the friendship between students, carry forward the spirit of cooperation, * * * share the joy of success.

Activity preparation:

Free organization before the activity; Divide fruits, materials, etc.

Activity flow:

First, the host announced the start of the activity.

Second, the teacher put forward requirements for this activity:

1. In the activity, everyone should cooperate with each other, boldly imagine and make a platter with beautiful shapes and colors.

2. Pay attention to cleaning and keep the ground clean.

3. Be careful when using tools and other instruments, and pay attention to safety.

4. After the work is finished, give the work a name and a reward.

Third, the host read out the awards and requirements:

1, Best Creative Award: Have a certain imagination and unique platter.

2, the best shape award: beautiful shape, different.

3. Best color matching award: natural and harmonious color matching.

Fourth, work in groups. Fifth, please? Little judge? Awards.

1, put the entries on the middle table and let each group send representatives to talk about their own works.

Why do you want to design like this? What does this mean? What do you think is the most successful? 2. Awards.

6. Please ask Mr. Jiang to take photos of the students and works of each group.

Seven, everyone * * * share? And talk about feelings.

Eight. Activity summary.

Reflections on the teaching plan of fruit platter

In this activity, I started with students' interests, and let them get their own methods of making fruit platters through pictures and materials, which highlighted students' independent learning. At the same time, I adopt research-based learning methods. By reading the chef's works, I discussed, exchanged and summarized them myself. The teacher gave me some suggestions to make students realize that designing a fruit platter should be based on the characteristics of fruits and have a theme. This is not only conducive to creating novel and unique fruit shapes, but also convenient to make.

Then, I instructed the students to cooperate in groups and make platters, which highlighted the students' hands-on practice and personal experience. Cooperative learning should not only let students learn the division of labor, but also let students learn to cooperate with each other. From the division of labor with fruits and tools to the division of labor and cooperation, display and evaluation. In this process, I was worried that many groups might not bring enough things or cooperate well because they brought too many things, but I underestimated these children. Except for one group who forgot to bring a tablecloth, all the students brought things according to the requirements of the group, and some groups also printed or drew their own group's patterns to make a platter. Then, they began to perform their duties, busy and orderly. Finally, they made their own fruit platters, displayed their works and tasted them together, which pushed the classroom atmosphere to a climax. In this way, students' dominant position has been fully reflected and their practical ability has been further improved.

In the whole activity, students actively explore and learn about fruits in a relaxed and pleasant environment, exercise their hands-on operation ability and enhance the spirit of group cooperation. But through this activity, I also feel that students' practical ability really needs further training (some students can't even peel an apple). The spirit of unity and cooperation also needs to be cultivated.