Elaboration ACTDEK029
considering factors that influence the selection of appropriate materials, components, tools and equipment, for example Aboriginal and Torres Strait Islander Peoples’ sustainable practices, custodianship and connection to Country
Elaboration | ACTDEK029 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (1) ACTDEK029
investigating how ethics, social values, profitability and sustainability considerations impact on design and technologies, for example animal welfare, intellectual property, off-shore manufacturing in Asia
Elaboration (1) | ACTDEK029 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (2) ACTDEK029
critiquing competing factors that influence the design of services, for example a natural disaster warning system for a community
Elaboration (2) | ACTDEK029 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (3) ACTDEK029
considering the rights and responsibilities of those working in design and technologies occupations, for example consideration of Aboriginal and Torres Strait Islander protocols
Elaboration (3) | ACTDEK029 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (4) ACTDEK029
investigating traditional and contemporary design and technologies, including from Asia, and predicting how they might change in the future in response to factors such as social change and the need for more sustainable patterns of living
Elaboration (4) | ACTDEK029 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (5) ACTDEK029
identifying needs and new opportunities for design and enterprise, for example promotion and marketing of designed solutions
Elaboration (5) | ACTDEK029 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration ACTDEK031
investigating influences impacting on manufactured products and processes such as historical developments, society, new materials, control systems and biomimicry, for example the development of velcro
Elaboration | ACTDEK031 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (1) ACTDEK031
experimenting to select the most appropriate principles and systems on which to base design ideas, for example structural components to be tested for strength
Elaboration (1) | ACTDEK031 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (2) ACTDEK031
calculating an engineered system’s outputs, for example speed, brightness of light, volume of sound
Elaboration (2) | ACTDEK031 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (3) ACTDEK031
producing prototypes and jigs to test functionality, including the use of rapid prototyping tools such as 3D printers
Elaboration (3) | ACTDEK031 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (4) ACTDEK031
using code to control systems, for example code to program a microcontroller or a simple, object-based coding application to program a system such as a remote-controlled car or simple robotic arm
Elaboration (4) | ACTDEK031 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (5) ACTDEK031
investigating components, tools and equipment, for example testing the durability of batteries, determining the effective range of wireless devices
Elaboration (5) | ACTDEK031 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
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 | ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
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 (1) | ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (2) ACTDEK032
recognising the need to increase food production using cost efficient, ethical and sustainable production techniques
Elaboration (2) | ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (3) ACTDEK032
describing physical and chemical characteristics of soil and their effects on plant growth when producing food and fibre products
Elaboration (3) | ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
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 (4) | ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
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 (5) | ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration ACTDEK033
planning and making quality, safe and nutritious food items, using a range of food preparation tools, equipment and techniques
Elaboration | ACTDEK033 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (1) ACTDEK033
examining the relationship between food preparation techniques and the impact on nutrient value, for example steaming vegetables
Elaboration (1) | ACTDEK033 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum