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Elaboration (4) ACTDEK033

explaining how food preparation techniques impact on the sensory properties (flavour, appearance, texture, aroma) of food, for example the browning of cut fruit, the absorption of water when cooking rice

Elaboration (3) ACTDEK034

considering safe work practices, for example producing a safety information video that details risk management practices for using a piece of equipment in the classroom or within a community

Elaboration ACTDEP035

considering community needs when identifying opportunities for designing, for example gardens for a community centre, cost effective food service for a sport club

Elaboration (5) ACTDEK029

identifying needs and new opportunities for design and enterprise, for example promotion and marketing of designed solutions

Elaboration ACTDEK029

considering factors that influence the selection of appropriate materials, components, tools and equipment, for example Aboriginal and Torres Strait Islander Peoples’ sustainable practices, custodianship and connection to Country

Elaboration (4) ACTDEK031

using code to control systems, for example code to program a microcontroller or a simple, object-based coding application to program a system such as a remote-controlled car or simple robotic arm

Elaboration (2) ACTDEK032

recognising the need to increase food production using cost efficient, ethical and sustainable production techniques

Elaboration ACTDEK033

planning and making quality, safe and nutritious food items, using a range of food preparation tools, equipment and techniques

Elaboration (1) ACTDEK033

examining the relationship between food preparation techniques and the impact on nutrient value, for example steaming vegetables

Elaboration (2) ACTDEP036

identifying factors that may hinder or enhance project development, for example intercultural understanding

Elaboration (2) ACTDEP039

identifying risks and how to avoid them when planning production

Elaboration ACTDEP036

using a variety of critical and creative thinking strategies such as brainstorming, sketching, 3-D modelling and experimenting to generate innovative design ideas

Elaboration (4) ACTDEP036

producing annotated concept sketches and drawings, using: technical terms, scale, symbols, pictorial and aerial views to draw environments; production drawings, orthogonal drawings; patterns and templates to explain design ideas

Elaboration ACTDEP039

explaining and interpreting drawings, planning and production steps needed to produce products, services or environments for specific purposes

Elaboration (4) ACTDEP035

evaluating the viability of using different techniques and materials in remote, isolated areas, or less developed countries

Elaboration (5) ACTDEP035

selecting appropriate materials to acknowledge sustainability requirements by using life cycle thinking

Elaboration (2) ACTDEK029

critiquing competing factors that influence the design of services, for example a natural disaster warning system for a community

Elaboration (1) ACTDEK031

experimenting to select the most appropriate principles and systems on which to base design ideas, for example structural components to be tested for strength

Elaboration (3) ACTDEK032

describing physical and chemical characteristics of soil and their effects on plant growth when producing food and fibre products

Elaboration (3) ACTDEK033

analysing food preparation techniques used in different cultures including those from the Asia region and the impact of these on nutrient retention, aesthetics, taste and palatability, for example stir-frying

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Cross Curriculum Priorities