2. Environment layout: (1) Hang or paste "menu" in the dining room.
(2) Set a clean area in the kitchen for the use of chefs.
3. Material supply: (1) added a small amount of snacks and dishes.
(2) provide homemade menu.
4. Develop value orientation: (1) Chefs and waiters will play role games and do corresponding things, and their role awareness is clear.
(2) Be familiar with the names of snacks and dishes.
I can use some communication skills to express my needs clearly.
(4) Have a certain sense of rules and be able to arrange tableware and food reasonably.
5. Guidance points: At this stage, children are basically familiar with the rules of the game in snack bars and have a clear sense of role, but they can't communicate and interact well. Therefore, the guiding points at this stage: (1)
Provide menus to help waiters familiarize themselves with snacks and dishes.
(2) Let the children with strong language ability play the main role and promote the communication and interaction between the game characters.
(3) When children's language communication in the game is found to be less, teachers intervene as roles and actively arouse the topic of communication.
6. Precautions: (1) Pay attention to remind children not to put "food" in their mouths.
(2) The collected items such as empty detergent bottles should be thoroughly cleaned, and the game materials should be disinfected regularly.