Curriculum Types

Curriculum Elements Types

General Capabilities

Cross Curriculum Priorities
Your search for "food" returned 11 result(s)
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ACTDEK021

Investigate how and why food and fibre are produced in managed environments and prepared to enable people to grow and be healthy

critical-creative 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

critical-creative personal-social Elaborations

ACTDEK045 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum

ACTDEK033

Analyse how characteristics and properties of food determine preparation techniques and presentation when designing solutions for healthy eating

critical-creative 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

critical-creative Elaborations ScOT Terms

ACTDEK003 | Content Descriptions | Foundation to Year 2 | 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

critical-creative ethical-understanding sustainability 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

critical-creative intercultural-understanding numeracy 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

ethical-understanding critical-creative Elaborations

ACTDEK044 | Content Descriptions | Years 9 and 10 | 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

critical-creative numeracy sustainability Elaborations ScOT Terms

ACHGK061 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum

ACLMGC157

Obtain and interpret information from a range of spoken, written, print or digital texts related to topics of interest such as leisure, food and diet, entertainment and special occasions[Key concept: personal world; Key processes: identifying, selecting, …

literacy information-communication critical-creative personal-social intercultural-understanding Elaborations ScOT Terms

ACLMGC157 | Content Descriptions | Years 7 and 8 | Years F–10 Sequence | Modern Greek | Languages | F-10 curriculum

ACHGK063

Challenges to food production, including land and water degradation, shortage of fresh water, competing land uses, and climate change, for Australia and other areas of the world

ethical-understanding critical-creative numeracy sustainability Elaborations ScOT Terms

ACHGK063 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum

ACLINC055

Identify, summarise and evaluate factual information related to topics of interest such as leisure, food and diet, entertainment and special occasions[Key concept: data; Key processes: summarising, evaluating]

literacy numeracy information-communication critical-creative personal-social intercultural-understanding Elaborations ScOT Terms

ACLINC055 | Content Descriptions | Years 7 and 8 | Years F–10 Sequence | Indonesian | Languages | F-10 curriculum

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