Design project: Kitchen garden
Summary of task
Students investigated the advantages of planting crops in season or of adapting the environment to extend the life of plants. They investigated nutrient requirements for plants and optimal growing conditions. Students designed and planned a garden for food consumption for the school, considering a range of factors. They justified their decisions and presented their findings to the class. As part of the presentation, students discussed an improved layout for the existing school garden and made recommendations for change.
Students researched and produced a healthy snack for a specific dietary requirement. They described and demonstrated safety considerations when processing, preparing and presenting their product, and experimented with plating and presentation of the food for visual appeal using digital photographs.
The focus of this task was to design and produce an environment and a healthy food product for the technologies context food and fibre production/food specialisations.
Achievement standard
By the end of Year 6, students explain how social, ethical, technical and sustainability considerations influence the design of solutions to meet a range of present and future needs. They explain how the features of technologies influence design decisions and how digital systems are connected to form networks.
Students describe a range of needs, opportunities or problems and define them in terms of functional requirements. They collect and validate data from a range of sources to assist in making judgements. Students generate and record design ideas for specified audiences using appropriate technical terms, and graphical and non-graphical representation techniques including algorithms. They plan, design, test, modify and create digital solutions that meet intended purposes including user interfaces and a visual program. Students plan and document processes and resources and safely produce designed solutions for each of the prescribed technologies contexts. They negotiate criteria for success, including sustainability considerations, and use these to judge the suitability of their ideas, solutions and processes. Students use ethical, social and technical protocols when collaborating, and creating and communicating ideas, information and solutions face-to-face and online.
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Communicates design ideas for the design of a garden
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Identifies needs and opportunities for a school garden and discusses reasons why it would be a good idea
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Identifies and justifies personal reasons why a school garden is beneficial
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Lists all the components to be included in the school garden design
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Explains valid reasons for inclusion of raised garden beds
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Considers the needs of a variety of users
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Justifies valid reasons for inclusion of walkways for both safety and aesthetics
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Justifies some reasons for inclusion of a water tank, including sustainability
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Justifies valid reasons for inclusion of a shed for storage of potentially dangerous items
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Justifies some reasons for inclusion of fences
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Justifies valid reasons for inclusion of signs, hothouse, chicken pen, scarecrow and trees
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Identifies ways of recycling nutrients – compost – in the designed solution (school garden)
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Communicates and explains design ideas using labelled drawing (aerial view) and including a key
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Identifies an opportunity (food intolerance) for a designed solution -
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Identifies appropriate equipment -
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Identifies appropriate ingredients and preparation time required to complete designed solution (make the apple pear slice) -
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Explains the procedure for producing the designed solution (apple pear slice)
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Provides extra explanations about the challenge (lactose intolerance) -
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Justifies why the designed solution is successful and makes a judgement about the quality of the food product -
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Works collaboratively and safely to complete the task -
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Works safely to prevent accidents and uses appropriate utensils -
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Considers the aesthetics of the designed solution, adding strawberries as a garnish -
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Displays and photographs completed designed solution (apple pear slice) -
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Communicates orally about the food intolerance to an intended audience
