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Elaboration (3) ACTDEP009

identifying roles for each member of a group when working collaboratively

Elaboration (3) ACTDEP008

suggesting areas for design improvement

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 (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 (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

Elaboration (3) ACTDEP049

considering competing variables that may hinder or enhance project development, for example weight, strength and price; laws; social protocols and community consultation processes

Elaboration (3) ACTDIP010

explaining to others how to follow technical instructions, for example how to capture and download images from a mobile device

Elaboration (3) ACTDIP038

identifying the range of stakeholders who are associated with solutions but are not direct users and using techniques such as interviewing and reinterviewing to clarify needs

Elaboration (3) ACTDEK040

explaining how product life cycle thinking can influence decision-making related to design and technologies, for example rethinking products to provide for re-use, selecting a material for a product that has a lower carbon footprint

Elaboration (3) ACTDEK047

critiquing environments in relation to preferred futures in relation to society, ethics and sustainability practices, for example the refurbishment of a local playground; the re-design of a local wetland

Elaboration (3) ACTDEP050

explaining safe working practices required for a specific classroom design project for individual or community use

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