Search

Elaboration (2) ACTDEK033

investigating how a recipe can be modified to enhance health benefits, and justifying decisions, for example by replacing full cream milk with skim milk

Elaboration (1) ACTDEK033

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

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

Elaboration (3) ACTDEK031

producing prototypes and jigs to test functionality, including the use of rapid prototyping tools such as 3D printers

Elaboration ACTDEP039

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

Elaboration (2) ACTDEK031

calculating an engineered system’s outputs, for example speed, brightness of light, volume of sound

Elaboration (3) ACTDEK032

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

Elaboration (4) ACTDEK032

investigating different animal feeding strategies such as grazing and supplementary feeding, and their effects on product quality, for example meat tenderness, wool fibre diameter (micron), milk fat and protein content when producing food and fibre p …

Elaboration (5) ACTDEK032

recognising the importance of food and fibre production to Australia’s food security and economy including exports and imports to and from Asia when critiquing and exploring food and fibre 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 (3) ACTDEP036

developing models, prototypes or samples using a range of materials, tools and equipment to test the functionality of 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 (3) ACTDEP039

investigating the time needed for each step of production

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 (1) ACTDEP039

organising time, evaluating decisions and managing resources to ensure successful project completion and protection of the work space and local environment

Curriculum Types

Curriculum Elements Types

General Capabilities

Cross Curriculum Priorities