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Elaboration (1) ACTDEP007

learning and safely practising a range of technical skills using tools and equipment, for example joining techniques when making products, watering and mulching gardens, preparing food, using software to design an environment

Elaboration ACTDEP035

considering community needs when identifying opportunities for designing, for example gardens for a community centre, cost effective food service for a sport club

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 …

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

Elaboration (2) ACTDEP008

reflecting on the processes and challenges of designing and producing a solution and sharing these reflections using digital technologies, for example when growing a food product, designing a structure to take a load or making a nutritious snack

Elaboration ACTDEK032

comparing land and water management methods in contemporary Australian food and fibre production with traditional Aboriginal systems and countries of Asia, for example minimum-tillage cropping, water-efficient irrigation

Elaboration (2) ACTDEK032

recognising the need to increase food production using cost efficient, ethical and sustainable production techniques

Elaboration (5) ACTDEK044

taking account of animal welfare considerations in food and fibre production enterprises

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 (1) ACTDEK032

investigating the management of plant and animal growth through natural means and with the use of chemical products like herbicides and medicines 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 …

Curriculum Types

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General Capabilities

Cross Curriculum Priorities