Search

Elaboration (2) ACTDEP028

identifying when materials, tools and equipment are required for making the solution

reflecting on the importance of aesthetics, function and sustainability in product design, for example a textile product that gives protection and is appealing; a motor that moves a vehicle and uses a sustainable power source

Elaboration (5) ACTDEK019

identifying the impact of the designed features of an environment, for example a modification to a home to reduce environmental impact; restoring a natural environment and retaining access for the public

Elaboration ACTDEK023

identifying the properties of materials for the design and construction of a sustainable household item, for example a product for storing harvested water

Elaboration (5) ACTDEK023

comparing the design and production of products, services and environments in Australia and a country in the Asia region

Elaboration (5) ACTDEK021

considering traditional and contemporary methods of food preparation used in a variety of cultures, including Aboriginal and Torres Strait Islander methods

Elaboration ACTDEK019

reflecting on the features of designed solutions that ensure safety and wellbeing of users, for example smoke alarms

Elaboration (1) ACTDEK021

describing the relationship between plant types and animal breeds and their environmental suitability when selecting suitable plants or animals for an environment

Elaboration (2) ACTDEK021

sequencing the process of converting ‘on-farm’ food or fibre products into a product suitable for retail sale, that is, the ‘paddock to plate’ supply chain, or when making yarn or fabric from fibre

Elaboration (1) ACTDEP027

evaluating the suitability of materials, tools and equipment for specific purposes

Elaboration ACTDEP028

examining the essential features of existing processes to inform project planning including safe work practices that minimise risk

Elaboration (4) ACTDEP028

reflecting on planned steps to see if improvements can be made

Elaboration (3) ACTDEK021

using current food guides and government-endorsed food policies to plan food choices

Elaboration (4) ACTDEK021

experimenting with tools, equipment, combining ingredients and techniques to design and make food products or meals for selected groups for healthy eating taking into consideration environmental impacts and nutritional benefits

Elaboration (3) ACTDEK023

comparing tools, equipment and techniques to select those most appropriate for a given purpose

Elaboration (2) ACTDEP024

identifying the importance of complementary parts of working, everyday systems by deconstructing the components, structure and purpose of products, services or environments

Elaboration (3) ACTDEP024

testing a range of materials, components, tools and equipment to determine the appropriate technologies needed to make products, services or environments, for example a moving vehicle

Elaboration (4) ACTDEP025

experimenting with materials, tools and equipment to refine design ideas, for example considering the selection of materials and joining techniques to suit the purpose of a product

Elaboration (2) ACTDEK019

considering the impact designed products, services or environments have in relation to sustainability and also on local, regional and global communities, including Aboriginal and Torres Strait Islander communities and countries in the Asia region

Elaboration ACTDEP024

exploring the steps involved in the process to satisfy a design brief, need or opportunity

Curriculum Types

Curriculum Elements Types

General Capabilities

Cross Curriculum Priorities