看美食節目學華語
Learn Mandarin Through Cooking Show
| 節 | 週三 |
|---|---|
5 13:20–14:10 | 看美食節目學華語 A216（光復） 2 節連堂 |
6 14:20–15:10 |
* 根據陽明交大上課時間表所列
This course aims to introduce students to some famous or classic Taiwanese dishes. By watching cooking shows before class and practicing language terms during class, students can improve their mastery of new vocabulary and sentence patterns. They can apply them in oral expression. Since this course focuses on listening and speaking, it will enhance students’ understanding of Taiwanese cuisine and improve their language skills. By the end of the semester, students are expected to: 1. Students will be able to identify and explain a variety of cooking techniques commonly featured in the food program videos viewed throughout the semester. 2. Students will be able to identify and discuss a wide range of dish names and ingredients in Chinese. 3. Students will be able to understand and summarize the main ideas and key points presented in food program videos. 4. Students will be able to introduce and recommend a dish in Chinese, including how it is prepared and why they like it. 5. Students will be able to clearly describe in Chinese the ingredients needed for a dish, as well as its taste, texture, and unique characteristics.
Taken Chinese IV or higher-level courses
無備註
a) Students who attend the class during the first two weeks will be given priority in being accepted. b) Students must watch the cooking show before class. c) Students are encouraged to use new words and terms in the group discussion. d) The weekly topics may be adjusted after the semester begins based on the outcomes of class discussions. e) Students will work in groups to conduct one in-class thematic teaching presentation. Please meet with the teacher at least two weeks before your presentation to discuss all aspects of the activity and finalize the plan. f) After completing each weekly topic, students are required to complete a peer evaluation and write a personal learning reflection.
Evaluation Attendance 5% Participation 10% Group Presentation 15% Reflection&Record 15% Midterm (written) 20% Final Presentation 35%
教師未提供此項資料
| 週次 | 主題 |
|---|---|
| 第 1 週 | Introduction 2026-09-09(三) |
| 第 2 週 | Key Vocabulary and Expressions: Cooking 2026-09-16(三) |
| 第 3 週 | Key Vocabulary and Expressions: Tasting and Describing Food 2026-09-23(三) |
| 第 4 週 | Teachers' choice 1 2026-09-30(三) |
| 第 5 週 | Students' choice 1 2026-10-07(三) |
| 第 6 週 | Students' choice 2 2026-10-14(三) |
| 第 7 週 | Students' choice 3 2026-10-21(三) |
| 第 8 週 | Teachers' choice 2 2026-10-28(三) |
| 第 9 週 | Midterm 2026-11-04(三) |
| 第 10 週 | Students' choice 4 2026-11-11(三) |
| 第 11 週 | Students' choice 5 2026-11-18(三) |
| 第 12 週 | Students' choice 6 2026-11-25(三) |
| 第 13 週 | Teachers' choice 3 2026-12-02(三) |
| 第 14 週 | Video Production 2026-12-09(三) |
| 第 15 週 | Final Video Competition: Chinese Food Video Production and Presentation 2026-12-16(三) |
| 第 16 週 | Reflection & Course Wrap-up 2026-12-23(三) |
Handouts
- 地點
- A515
- 時間
- Wednesday morning, 9:00-10:00 or by appointment
- 聯絡方式
- linjiahuilaoshi@nycu.edu.tw