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Elaboration (3) ACTDEP036

developing models, prototypes or samples using a range of materials, tools and equipment to test the functionality of ideas

Elaboration (2) ACTDEP028

identifying when materials, tools and equipment are required for making the solution

critiquing the social nature of services, for example a signage system to manage students and community members during a school function (signs may include words, pictures and/or braille); organisational system for an aged-care facility

Elaboration (2) ACTDEP009

recording the procedure for making a product, for example a recipe or instructions for making a container

Elaboration (2) ACTDEP017

evaluating the functional and aesthetic qualities of a designed solution

Elaboration (2) ACTDEP048

considering the needs of community groups to identify rich design tasks

Elaboration (2) ACTDEK001

making design decisions based on personal and family needs, for example downloading and comparing recipes to suit available cooking facilities such as cooking in the bush compared to cooking in a kitchen

Elaboration (2) ACTDEP006

recording a judgement about design ideas with teacher guidance, for example expressing own likes and dislikes about a design idea

Elaboration (2) ACTDEP016

using tools and equipment accurately when measuring, marking and cutting; and explaining the importance of accuracy when designing and making, for example creating a template, measuring ingredients in a recipe, sowing seeds

Elaboration (2) ACTDEP018

identifying the steps in a mass production process

Elaboration (2) ACTDEK021

sequencing the process of converting ‘on-farm’ food or fibre products into a product suitable for retail sale, that is, the ‘paddock to plate’ supply chain, or when making yarn or fabric from fibre

Elaboration (2) ACTDEK032

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

Elaboration (2) ACTDEP036

identifying factors that may hinder or enhance project development, for example intercultural understanding

Elaboration (2) ACTDEP039

identifying risks and how to avoid them when planning production

Elaboration (2) ACTDEK041

explaining the consequences of social, ethical and sustainability decisions for products, services and environments, for example a managed public environment such as a theme park

Elaboration (2) ACTDEK045

determining how the causes of food spoilage can be addressed when preparing, cooking, presenting and storing food items, for example developing a comprehensive checklist of considerations for safe and hygienic food storage and preparation including danger …

Curriculum Types

Curriculum Elements Types

General Capabilities

Cross Curriculum Priorities