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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 (3) ACTDEK045

preparing and presenting foods using a range of techniques to ensure optimum nutrient content, flavour, texture and visual appeal, for example designing and producing a healthy snack for the canteen and using food photography and digital technologies …

Elaboration (4) ACTDEP048

identifying appropriate tools, equipment, techniques and safety procedures for each process and evaluating production processes for accuracy, quality, safety and efficiency

Elaboration ACTDEP050

refining technical skills and using production skills with independence to produce quality designed solutions and to reduce risks in production

Elaboration (1) ACTDEP050

using materials, components, tools, equipment and techniques safely and considering alternatives to maximise sustainability, for example using timber because it stores carbon and offsets the demand for alternative products

Elaboration (3) ACTDEP048

examining relationships of properties for complementary materials for products, for example examining compressive and tensile strengths of materials

Elaboration (1) ACTDEP049

undertaking functional, structural and aesthetic analyses of benefits and constraints of design ideas, for example to different communities and environments including those from the countries of Asia

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 ACTDEP049

using techniques including combining and modifying ideas and exploring functionality to generate solution concepts

Elaboration (2) ACTDEP049

re-imagining designs to feature emerging technologies

Elaboration (3) ACTDEP049

considering competing variables that may hinder or enhance project development, for example weight, strength and price; laws; social protocols and community consultation processes

Elaboration (1) ACTDEK044

investigating how digital technologies could be used to enhance food production systems, for example global positioning system (GPS) for managing animals, crop sensors or automated animal feeding or milking

Elaboration (3) ACTDEK044

investigating the interdependence of plants and animals in food and fibre production

Elaboration (3) ACTDEK046

investigating emerging materials and their impact on design decisions

Elaboration ACTDEP048

critiquing the design of new products to identify how well design ideas respond to sustainability issues

Elaboration (1) ACTDEP048

critiquing a range of design and technologies ideas, for example assessing those that draw on the intellectual property of others, exploring how well the ideas respond to international and Australian standards

Elaboration (5) ACTDEP049

communicating using appropriate technical terms and recording the generation and development of design ideas for an intended audience including justification of decisions, for example developing a digital portfolio with images and text which clearly communicates …

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