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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 (1) ACTDEK040

recognising the impact of past designed solutions and possible decisions when creating preferred futures, for example the design of public transport systems that use renewable energy and the design of rural communities to reduce fire risk

Elaboration ACTDEK041

considering how creativity, innovation and enterprise contribute to how products, services and environments evolve, for example how designers use biomimicry, the ways plant and animal adaptations can be copied to solve human challenges, such as the Japanese …

Elaboration (1) ACTDEK041

exploring the ways commercial enterprises respond to the challenges and opportunities of technological change, for example e-commerce, and carbon footprint

Elaboration (3) ACTDEK041

predicting the impact of emerging technologies for preferred futures

Elaboration (4) ACTDEK040

critiquing mass production systems taking into account ethics and sustainability considerations, for example the mass production of food, clothing and shoes and why manufacturers produce different versions of the same product

Elaboration (4) ACTDEK010

exploring and testing factors that impact on design decisions, for example considering the demographics of an area or the impact of natural disasters on design of constructed environments such as the structural design of buildings in Japan to withstand …

Elaboration (5) ACTDEK010

critiquing designed products, services and environments to establish the factors that influence the design and use of common technologies, for example the characteristics that contribute to energy-efficient cooking such as wok cooking; the suitability …

Elaboration (1) ACTDEK013

investigating the mass production of products to ensure standardisation, for example students setting up a production line to produce a product for a school fete

Elaboration (5) ACTDEK013

analysing products, services and constructed environments from a range of technologies contexts with consideration of possible innovative solutions and impacts on the local community and the sustainability of its environment

Elaboration (1) ACTDEP015

generating a range of design ideas for intended products, services, environments

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 (1) ACTDEK023

evaluating the functional properties of a specific-purpose household system, for example a security system

Elaboration (2) ACTDEK023

examining the materials and systems used in a public use system that affect the way people live, for example a community exercise environment or arts facility, water treatment, garbage collection

Elaboration (2) ACTDEK029

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

Elaboration (3) ACTDEK029

considering the rights and responsibilities of those working in design and technologies occupations, for example consideration of Aboriginal and Torres Strait Islander protocols

Elaboration (4) ACTDEK029

investigating traditional and contemporary design and technologies, including from Asia, and predicting how they might change in the future in response to factors such as social change and the need for more sustainable patterns of living

Elaboration ACTDEK031

investigating influences impacting on manufactured products and processes such as historical developments, society, new materials, control systems and biomimicry, for example the development of velcro

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 ACTDEK034

investigating aspects of technologies specialisations, for example in architecture, critiquing the design of an existing building to identify features of passive design or in fashion, evaluating the sustainability of different fibres

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