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Elaboration (2) ACTDEK033

investigating how a recipe can be modified to enhance health benefits, and justifying decisions, for example by replacing full cream milk with skim milk

describing ideal conditions for successful plant and animal production including how climate and soils affect production and availability of foods, for example Aboriginal seasons and food availability

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) ACTDEP024

identifying the importance of complementary parts of working, everyday systems by deconstructing the components, structure and purpose of products, services or environments

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 …

Elaboration (2) ACTDEP007

assembling components of systems and checking they function as planned, for example when making a musical instrument

Elaboration (3) ACTDEP036

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

Elaboration (2) ACTDEP015

identifying the properties of materials needed for the designed solution

Elaboration (2) ACTDEK004

exploring systems used in the classroom or community for creatively dealing with problems and needs, for example storage systems for equipment, traffic system flow for drop and go zones, the use of hoists and ramps to facilitate access

Elaboration (2) ACTDEK043

analysing the relationship between materials of properties, forces and safety in engineered systems such as bridges

Elaboration (2) ACTDEK046

analysing and explaining the ways in which the properties and characteristics of materials have been considered in the design of a product with specific requirements such as reduced weight to reduce transport costs in rural Australia

Elaboration (2) ACTDEK019

considering the impact designed products, services or environments have in relation to sustainability and also on local, regional and global communities, including Aboriginal and Torres Strait Islander communities and countries in the Asia region

Elaboration (2) ACTDEK031

calculating an engineered system’s outputs, for example speed, brightness of light, volume of sound

Elaboration (2) ACTDEP014

exploring and testing a range of materials under different conditions for suitability including sustainability considerations and identifying appropriate tools, equipment and techniques

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) ACTDEK032

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

Elaboration (2) ACTDEK013

investigating the suitability of technologies − materials, systems, components, tools and equipment − when designing and making a product, service or environment, for example a toy for a young child, a composting system for household waste management, …

Elaboration (2) ACTDEK011

conducting investigations to understand the characteristics and properties of materials and forces that may affect the behaviour and performance of a product or system, for example woomera design

Elaboration (2) ACTDEP051

evaluating choices made at various stages of a design process and modifying plans when needed with consideration of criteria for success

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