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Elaboration (3) ACTDIP036

extracting specific data from an external source and storing it in a format that is more useful for analysis, for example combining mapping data from multiple electronic data sets to build a composite representation

Elaboration (1) ACTDIP038

investigating different types of functional requirements for solutions, for example increasing the speed of processing, calculating new results, improving the quality of reports

Elaboration (5) ACTDEK011

experimenting with available local materials, tools and equipment to solve problems requiring forces including identifying inputs (what goes in to the system), processes (what happens within the system) and outputs (what comes out of the system), for …

Elaboration (1) ACTDEK012

identifying the areas in Australia and Asia where major food or fibre plants and animals are grown or bred, for example the wheat and sheep belts, areas where sugar cane or rice are grown, northern Australia’s beef industry, plantation and native forest …

Elaboration (3) ACTDEK013

comparing how different components interrelate and complement each other in a finished designed solution, for example investigating and playing with joining processes for a variety of materials in the production of common products

Elaboration (2) ACTDEP014

exploring and testing a range of materials under different conditions for suitability including sustainability considerations and identifying appropriate tools, equipment and techniques

Elaboration (1) ACTDEP016

exploring ways of joining, connecting and assembling components that ensure success, and the impact digital technologies have had on these processes

Elaboration (2) ACTDEP016

using tools and equipment accurately when measuring, marking and cutting; and explaining the importance of accuracy when designing and making, for example creating a template, measuring ingredients in a recipe, sowing seeds

Elaboration ACTDEP018

determining planning processes as a class, for example recording a procedure or creating time plans

Elaboration (2) ACTDEP018

identifying the steps in a mass production process

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 (2) ACTDEK032

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

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 ACTDEK045

experimenting with food preservation methods such as freezing and dehydrating to determine changes to food structure and how these impact on designing healthy food solutions, for example dehydrating fruit for the lunch box

Elaboration (1) ACTDEK045

conducting sensory assessment testing of a range of foods to determine how these characteristics might be used to enhance food solutions, for example taste testing a variety of milks, comparing freshly squeezed juice to commercial juices

Elaboration (4) ACTDIK002

creating different patterns using the same elements, for example using patterns of coloured counters to communicate and give meaning such as a response of ‘yes’ or ‘no’

Elaboration (4) ACTDIP020

programming a robot to operate independently, for example to find its way out of a maze

Elaboration (2) ACTDIK023

comparing the reliability and speed of transmitting data through wireless, wired and mobile networks

Elaboration (5) ACTDIP026

modelling the attributes of real-world objects for a computer game

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