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Elaboration ACTDEK047

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

ACTDEP028

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

Elaborations ScOT Terms

Elaboration (2) ACTDEK023

examining the materials and systems used in a public use system that affect the way people live, for example a community exercise environment or arts facility, water treatment, garbage collection

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 (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 (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) ACTDEK004

exploring facilities in local environments for accessibility and environmental impact, for example location of bike tracks and sporting fields using digital maps to view local area

Elaboration (5) ACTDEK019

identifying the impact of the designed features of an environment, for example a modification to a home to reduce environmental impact; restoring a natural environment and retaining access for the public

Elaboration (3) ACTDEP027

considering the criteria for success in relation to the benefits and costs of production processes, the environmental impact, future use and application, and social values and ethics of clients

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 (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 (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 (2) ACTDEP037

identifying and managing risks in the development of various projects, for example working safely, responsibly, cooperatively and ethically on design projects, assessing uncertainty and risk in relation to long-term health and environmental impacts

Curriculum Types

Curriculum Elements Types

General Capabilities

Cross Curriculum Priorities