Elaboration (3) ACSSU017
describing the use of plant parts for particular purposes such as making food and obtaining water
Elaboration (3) | ACSSU017 | Content Descriptions | Year 1 | Science | F-10 curriculum
Elaboration ACSSU112
using food chains to show feeding relationships in a habitat
Elaboration | ACSSU112 | Content Descriptions | Year 7 | Science | F-10 curriculum
Elaboration (1) ACSSU112
constructing and interpreting food webs to show relationships between organisms in an environment
Elaboration (1) | ACSSU112 | Content Descriptions | Year 7 | Science | F-10 curriculum
Elaboration (2) ACSSU112
classifying organisms of an environment according to their position in a food chain
Elaboration (2) | ACSSU112 | Content Descriptions | Year 7 | Science | F-10 curriculum
Elaboration ACHASSK090
identifying some of the resources produced by the environment and where they come from (for example, water, food and raw materials such as fibres, timber and metals that make the things they use)
Elaboration | ACHASSK090 | Content Descriptions | Year 4 | HASS | Humanities and Social Sciences | F-10 curriculum
Elaboration (1) ACTDEK003
identifying products that can be designed and produced from plants and animals, for example food products, paper and wood products, fabrics and yarns, and fertilisers
Elaboration (1) | ACTDEK003 | Content Descriptions | Foundation to Year 2 | Design and Technologies | Technologies | F-10 curriculum
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 (4) | ACTDEK033 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (1) ACHASSI100
analysing visual and written sources to infer relationships (for example, examining photographs to see how people responded to droughts in enterprising ways; interpreting maps of Aboriginal and Torres Strait Islander trade routes to propose how ideas, …
Elaboration (1) | ACHASSI100 | Content Descriptions | Year 5 | HASS | Humanities and Social Sciences | F-10 curriculum
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 | ACTDEP035 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (1) ACHASSK113
investigating the influence of landforms (for example, river valleys such as the Murray-Darling, Yellow (Huang He), Yangtze, Amazon, Mekong or Ganges), on the development of settlements that are involved in food and fibre production
Elaboration (1) | ACHASSK113 | Content Descriptions | Year 5 | HASS | Humanities and Social Sciences | F-10 curriculum
Elaboration (5) ACTDEK003
exploring the tools, equipment and techniques used to prepare food safely and hygienically for healthy eating
Elaboration (5) | ACTDEK003 | Content Descriptions | Foundation to Year 2 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (1) ACSHE035
investigating how Aboriginal and Torres Strait Islander Peoples use science to meet their needs, such as food supply (OI.2, OI.3, OI.5)
Elaboration (1) | ACSHE035 | Content Descriptions | Year 2 | Science | F-10 curriculum
Elaboration (1) ACHASSK088
exploring how vegetation has an important role in sustaining the environment by producing oxygen, protecting food-producing land from erosion, retaining rainfall, providing habitat for animals, sheltering crops and livestock, providing shade for people, …
Elaboration (1) | ACHASSK088 | Content Descriptions | Year 4 | HASS | Humanities and Social Sciences | F-10 curriculum
Elaboration (2) ACHASSK151
distinguishing between businesses in the primary, secondary and tertiary industry sectors and discussing what they produce or provide (such as agriculture and mining; textiles and food; and information, tourism and telecommunications)
Elaboration (2) | ACHASSK151 | Content Descriptions | Year 6 | HASS | Humanities and Social Sciences | F-10 curriculum
Elaboration ACHGS063
developing questions of geographical significance about an area of focus in the geographical knowledge and understanding strand (for example, questions about the importance of food security or types of interconnections)
Elaboration | ACHGS063 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum
Elaboration ACTDEK003
exploring which plants and animals can provide food or materials for clothing and shelter and what basic needs those plants and animals have
Elaboration | ACTDEK003 | Content Descriptions | Foundation to Year 2 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (3) ACTDEK012
recognising the benefits food technologies provide for health and food safety and ensuring that a wide variety of food is available and can be prepared for healthy eating
Elaboration (3) | ACTDEK012 | Content Descriptions | Years 3 and 4 | Design and Technologies | Technologies | F-10 curriculum
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 (5) | ACTDEK021 | Content Descriptions | Years 5 and 6 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (1) ACPPS036
examining their own eating patterns by researching The Australian Guide to Healthy Eating and identifying healthier food choices
Elaboration (1) | ACPPS036 | Content Descriptions | Years 3 and 4 | Health and Physical Education | F-10 curriculum
Elaboration (4) ACHASSK084
investigating networks of exchange and what was exchanged between different groups of people (for example, ideas, spices, food, slaves)
Elaboration (4) | ACHASSK084 | Content Descriptions | Year 4 | HASS | Humanities and Social Sciences | F-10 curriculum