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Elaboration (3) ACTDEP035

examining, testing and evaluating a variety of suitable materials, components, tools and equipment for each design project, for example the differences between natural hardwood and plantation softwood timbers, which determine their suitability for particular …

Elaboration (3) ACTDEP009

identifying roles for each member of a group when working collaboratively

Elaboration (3) ACTDEP008

suggesting areas for design improvement

Elaboration (2) ACTDEP028

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

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 (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 (3) ACTDEK013

comparing how different components interrelate and complement each other in a finished designed solution, for example investigating and playing with joining processes for a variety of materials in the production of common products

Elaboration (3) ACTDEP015

visualising and exploring innovative design ideas by producing thumbnail drawings, models and labelled drawings to explain features and modifications

Elaboration (3) ACTDEP017

reflecting on the sustainability implications of selected designed solutions

Elaboration (3) ACTDEK019

reflecting on the importance of aesthetics, function and sustainability in product design, for example a textile product that gives protection and is appealing; a motor that moves a vehicle and uses a sustainable power source

Elaboration (3) ACTDEK034

considering safe work practices, for example producing a safety information video that details risk management practices for using a piece of equipment in the classroom or within a community

Elaboration (3) ACTDIP004

recognising sequences of instructions or events that are commonly experienced such as the sequence of traffic lights or instructions for recording a TV show or how their lunch order is taken and delivered

Elaboration (2) ACTDEK047

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 (3) ACTDEK012

recognising the benefits food technologies provide for health and food safety and ensuring that a wide variety of food is available and can be prepared for healthy eating

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 (3) ACTDEK003

identifying and categorising a wide range of foods, including Aboriginal bush foods, into food groups and describing tools and equipment needed to prepare these for healthy eating

Elaboration (3) ACTDEP005

considering the importance of sustainability in designed solutions, for example comparing the durability of materials for a selected solution

Elaboration (3) ACTDEK041

predicting the impact of emerging technologies for preferred futures

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Cross Curriculum Priorities