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Elaboration (3) ACTDEP016

selecting and using materials, components, tools, equipment and processes with consideration of the environmental impact at each stage of the production process

Elaboration (1) ACTDEP018

managing time and resource allocation throughout production, for example materials, tools, equipment and people

working safely, responsibly and cooperatively to ensure safe work areas, for example the safe use of equipment when making a water-resistant, floating craft or a model of an environmentally sensitive outdoor shelter

Elaboration (1) ACTDEK010

examining the suitability of a service or everyday system and proposing improvements, for example a water saving system for a bathroom at home

Elaboration (4) ACTDEK021

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) ACTDEP024

investigating how to minimise material use and manage waste by critiquing the environmental and social impacts of materials, components, tools and equipment

Elaboration (6) ACTDEK021

identifying work practices that show an understanding of nutrition, environmental considerations, hygiene and food safety when designing and making a food product, for example washing fruit and vegetables carefully to remove residues, safe disposal of …

Elaboration (3) ACTDEK001

exploring and critiquing products, services and environments for their impact on sustainability, for example the environmental risks and benefits of a system for organically or hydroponically growing a vegetable crop from seed or seedling to harvest

Elaboration (1) ACTDEP039

organising time, evaluating decisions and managing resources to ensure successful project completion and protection of the work space and local environment

Elaboration ACTDEK047

examining factors influencing the design of a product that has an explicit environmental emphasis, for example the low-flush toilet

Elaboration (1) ACTDEK021

describing the relationship between plant types and animal breeds and their environmental suitability when selecting suitable plants or animals for an environment

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 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 ACTDEK046

critiquing the design of an existing product to identify environmental consequences of material selection

ACTDEP028

Develop project plans that include consideration of resources when making designed solutions individually and collaboratively

Elaborations ScOT Terms

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