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Years 7 and 8 Design and Technologies

Learning in Design and Technologies builds on concepts, skills and processes developed in earlier years, and teachers will revisit, strengthen and extend these as needed. By the end of Year 8 students will have had the opportunity to create designed …

Years 7 and 8 | 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

ACTDEK033

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

Elaborations ScOT Terms

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 (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 (2) ACTDEK032

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

Elaboration (3) ACTDEK032

describing physical and chemical characteristics of soil and their effects on plant growth 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 …

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 ACTDEK033

planning and making quality, safe and nutritious food items, using a range of food preparation tools, equipment and techniques

Elaboration (1) ACTDEK033

examining the relationship between food preparation techniques and the impact on nutrient value, for example steaming vegetables

Elaboration (3) ACTDEK033

analysing food preparation techniques used in different cultures including those from the Asia region and the impact of these on nutrient retention, aesthetics, taste and palatability, for example stir-frying

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 ACTDEP035

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

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General Capabilities

Cross Curriculum Priorities