ACTDEK021
Investigate how and why food and fibre are produced in managed environments and prepared to enable people to grow and be healthy
Elaborations ScOT Terms
ACTDEK021 | Content Descriptions | Years 5 and 6 | Design and Technologies | Technologies | F-10 curriculum
ACTDEK045
Investigate and make judgements on how the principles of food safety, preservation, preparation, presentation and sensory perceptions influence the creation of food solutions for healthy eating
Elaborations
ACTDEK045 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (3) ACSSU112
recognising the role of microorganisms within food chains and food webs
Elaboration (3) | ACSSU112 | Content Descriptions | Year 7 | Science | F-10 curriculum
Elaboration (2) ACHGK062
evaluating the ways that agricultural innovations have changed some of the environmental limitations on and impacts of food production in Australia
Elaboration (2) | ACHGK062 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum
ACTDEK033
Analyse how characteristics and properties of food determine preparation techniques and presentation when designing solutions for healthy eating
Elaborations ScOT Terms
ACTDEK033 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
ACTDEK003
Explore how plants and animals are grown for food, clothing and shelter and how food is selected and prepared for healthy eating
Elaborations ScOT Terms
ACTDEK003 | Content Descriptions | Foundation to Year 2 | Design and Technologies | Technologies | F-10 curriculum
Elaboration ACSSU002
identifying the needs of humans such as warmth, food and water, using students’ own experiences
Elaboration | ACSSU002 | Content Descriptions | Foundation Year | Science | F-10 curriculum
Elaboration (1) ACTDEP005
exploring opportunities around the school for designing solutions, for example how school play areas could be improved; how the school removes classroom waste and identifying opportunities to reduce, recycle and re-use materials; reviewing the school …
Elaboration (1) | ACTDEP005 | Content Descriptions | Foundation to Year 2 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (3) ACTDEP026
manipulating materials with appropriate tools, equipment and techniques, for example when preparing food, cultivating garden beds, constructing products
Elaboration (3) | ACTDEP026 | Content Descriptions | Years 5 and 6 | Design and Technologies | Technologies | F-10 curriculum
ACTDEK032
Analyse how food and fibre are produced when designing managed environments and how these can become more sustainable
Elaborations ScOT Terms
ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
ACTDEK012
Investigate food and fibre production and food technologies used in modern and traditional societies
Elaborations ScOT Terms
ACTDEK012 | Content Descriptions | Years 3 and 4 | Design and Technologies | Technologies | F-10 curriculum
ACTDEK044
Investigate and make judgements on the ethical and sustainable production and marketing of food and fibre
Elaborations
ACTDEK044 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum
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 | ACTDEK045 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum
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 (3) | ACTDEK045 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (1) ACHASSI040
interpreting flowcharts and geographic and concept maps to explore system connections (for example, places members of their class are connected to, where some food comes from, how Aboriginal songlines connect places)
Elaboration (1) | ACHASSI040 | Content Descriptions | Year 2 | HASS | Humanities and Social Sciences | F-10 curriculum
Elaboration (3) ACTDEK021
using current food guides and government-endorsed food policies to plan food choices
Elaboration (3) | ACTDEK021 | Content Descriptions | Years 5 and 6 | Design and Technologies | Technologies | F-10 curriculum
ACHGK061
Human alteration of biomes to produce food, industrial materials and fibres, and the use of systems thinking to analyse the environmental effects of these alterations
Elaborations ScOT Terms
ACHGK061 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum
Elaboration (2) ACSSU176
considering how energy flows into and out of an ecosystem via the pathways of food webs, and how it must be replaced to maintain the sustainability of the system
Elaboration (2) | ACSSU176 | Content Descriptions | Year 9 | Science | F-10 curriculum
Elaboration (3) ACPPS096
preparing, delivering and critiquing a class presentation to the community, for example a presentation to parents on tips for serving and eating food that has been prepared sustainably
Elaboration (3) | ACPPS096 | Content Descriptions | Years 9 and 10 | Health and Physical Education | F-10 curriculum
Elaboration (4) ACTDEK021
experimenting with tools, equipment, combining ingredients and techniques to design and make food products or meals for selected groups for healthy eating taking into consideration environmental impacts and nutritional benefits
Elaboration (4) | ACTDEK021 | Content Descriptions | Years 5 and 6 | Design and Technologies | Technologies | F-10 curriculum