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Elaboration (4) ACTDEK043

calculating forces, reactions and loads in structures

Elaboration (4) ACTDEK020

producing models using materials, tools and equipment to show how to control movement, sound or light

Elaboration (4) ACTDEK011

identifying and exploring properties and construction relationships of an engineered product or system, for example a structure that floats; a bridge to carry a load

experimenting with tools, equipment, combining ingredients and techniques to design and make food products or meals for selected groups for healthy eating taking into consideration environmental impacts and nutritional benefits

Elaboration (4) ACTDEK002

combining materials and using forces in design, for example designing the door on a cage or a simple conveyor belt to move materials short distances

Elaboration (4) ACTDEP014

exploring the properties of materials to determine suitability, for example the absorbency of different fabrics or the strength of different resistant materials

Elaboration (4) ACTDEK040

critiquing mass production systems taking into account ethics and sustainability considerations, for example the mass production of food, clothing and shoes and why manufacturers produce different versions of the same product

Elaboration (4) ACTDEP017

comparing the amount of waste that would be produced from different design and development options and the potential for recycling waste

Elaboration (4) ACTDEK023

evaluating the use of computer-aided manufacturing in terms of cost and impacts on local and regional designers, producers and enterprises

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) ACTDEP036

producing annotated concept sketches and drawings, using: technical terms, scale, symbols, pictorial and aerial views to draw environments; production drawings, orthogonal drawings; patterns and templates to explain design ideas

Elaboration (4) ACTDEP050

modifying production processes to respond to unforeseen challenges or opportunities, for example when producing bulk quantities of recipes, lower than average rainfall and impacts on growth, materials with unexpected faults

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 (4) ACTDEP049

producing drawings, models and prototypes to explore design ideas, for example using technical drawing techniques, digital imaging programs, 3D printers or augmented reality modelling software; producing multiple prototypes that show an understanding …

Elaboration (4) ACTDEK012

investigating the labels on food products to determine how the information provided contributes to healthy eating, for example ingredients and nutrition panels

Elaboration (4) ACTDEK013

investigating local constructed environments to compare how buildings were constructed in the past and in the present and noting innovations

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