| 課程大綱 Syllabus |
學生學習目標
Learning Objectives |
單元學習活動
Learning Activities |
學習成效評量
Evaluation |
備註
Notes |
序
No. | 單元主題
Unit topic |
內容綱要
Content summary |
| 1 | Introduction |
1. Introduction to the course
2. A brief overview of the English proficiency requirements and the relevant tests |
1. To get a clear idea about what to learn and what to do in this course
2. To learn about the resources available for enhancing students' English language proficiency and preparing for TOEIC & GEPT |
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| 2 | Unit 1: Sociology |
1. Reading 1: Small talk: A big deal
2. Reading skill: Paragraph structures |
1. To practice overall reading comprehension
2. To learn how to make a good first impression
3. To identify main ideas and supporting details |
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| 3 | Unit 1: Sociology |
1. Reading 1: Small talk: A big deal
2. Reading skill: Paragraph structures |
1. To practice overall reading comprehension
2. To learn how to make a good first impression
3. To identify main ideas and supporting details |
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| 4 | Unit 1: Sociology |
1. Reading 2: Job Interviews 101
2. Writing skill: Categorizing information by using a T-chart |
1. Learn to organize information or ideas by using a T-chart
2. Practice developing a "how to" paragraph |
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| 5 | Unit 2: Nutritional Science |
1. Reading 1: Knowing Your tastes
2. Vocabulary skill: Using context to understand words |
1. To learn about different types of tasters
2. Using context to understand words |
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| 6 | Unit 2: Nutritional Science |
1. Grammar: Use & placement of descriptive adjectives
3. Writing skill: Developing a descriptive paragraph |
1. To use descriptive adjectives in the proper order
3. To write a paragraph about one's favorite dish by using descriptive adjectives |
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| 7 | Unit 2: Nutritional Science |
1. Reading 2: Finding Balance in Food
2. Reading skill: Similarities & differences |
1. To learn how culture can affect people's food choices
2. To use a Venn diagram to show similarities and differences between two topics |
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| 8 | Unit 2: Nutritional Science |
1. Reading 2: Finding Balance in Food
2. Reading skill: Similarities & differences |
1. To learn how culture can affect people's food choices
2. To use a Venn diagram to show similarities and differences between two topics |
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| 9 | Midterm |
Midterm Exam |
Midterm Exam |
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| 10 | Unit 3: Information technology |
1. Reading 1: Cars that think |
To practice overall reading comprehension |
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| 11 | Unit 3: Information technology |
Reading skill: Taking notes |
To learn to gather information and ideas from a reading by taking notes |
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| 12 | Unit 3: Information technology |
1. Reading 2: Living outside the box |
1. To practice overall reading comprehension
2. To practice describing orally or in writing the experience of living without a television |
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| 13 | Unit 3: Information technology |
1. Vocabulary skill: Synonyms
2. Grammar: Parallel structure |
1. To expand students' vocabulary by learning words with similar meaning
2. To use correct sentence structures to list ideas that come in a sequence |
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| 14 | Unit 4: Marketing |
1. Reading 1: Food advertising tricks you should know about
2. Reading skill: Distinguishing facts from opinion |
1. To practice overall reading comprehension
2. To learn to distinguish whether a statement is a fact or an opinion |
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| 15 | Unit 4: Marketing |
1. Vocabulary skill: Suffixes
2. Grammar: Compound sentences |
1. To increase students' vocabulary
2. Learn to write compound sentences |
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| 16 | Unit 4: Marketing |
1. Reading 2: In defense of advertsing |
1. To practice overall reading comprehension
2. To expand students' vocabulary |
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| 17 | Unit 4: Marketing |
Reading 2: In defense of advertising |
1. To practice overall reading comprehension
2. To expand students' vocabulary |
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| 18 | Final Exam |
Final Exam |
Final Exam |
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