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Elaboration (1) ACTDEK003

identifying products that can be designed and produced from plants and animals, for example food products, paper and wood products, fabrics and yarns, and fertilisers

Elaboration (1) ACTDEP009

using lists or storyboarding when planning and making, for example when planning an electronic planting calendar

asking questions about natural and managed environments and impacts on them when selecting materials, tools and equipment when designing and making products, for example harvesting products from the school garden and using recycled clothing

Elaboration (1) ACTDEP008

recording a judgement about design ideas with teacher guidance, for example expressing own likes and dislikes about a design idea

Elaboration (1) ACTDEK012

identifying the areas in Australia and Asia where major food or fibre plants and animals are grown or bred, for example the wheat and sheep belts, areas where sugar cane or rice are grown, northern Australia’s beef industry, plantation and native forest …

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 (1) ACTDEP027

evaluating the suitability of materials, tools and equipment for specific purposes

Elaboration (1) ACTDEK033

examining the relationship between food preparation techniques and the impact on nutrient value, for example steaming vegetables

Elaboration (1) ACTDEK040

recognising the impact of past designed solutions and possible decisions when creating preferred futures, for example the design of public transport systems that use renewable energy and the design of rural communities to reduce fire risk

Elaboration (1) ACTDEK041

exploring the ways commercial enterprises respond to the challenges and opportunities of technological change, for example e-commerce, and carbon footprint

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 (1) ACTDEK045

conducting sensory assessment testing of a range of foods to determine how these characteristics might be used to enhance food solutions, for example taste testing a variety of milks, comparing freshly squeezed juice to commercial juices

Elaboration (1) ACTDEP006

communicating design ideas by modelling, and producing and labelling two-dimensional drawings using a range of technologies to show different views (top view and side view), for example a new environment such as a cubby house or animal shelter

Elaboration (1) ACTDEP014

critiquing and selecting appropriate joining techniques for materials to produce working models

Elaboration (1) ACTDEP017

evaluating, revising and selecting design ideas, based on criteria for success and including consideration of ethics, social values and sustainability

Elaboration (1) ACTDEP024

investigating designed solutions from around the world to make suitable, quality decisions that meet the design brief, challenge or scenario

Elaboration (1) ACTDEP025

developing alternative design ideas and considering implications for the future to broaden the appeal and acceptance of design ideas

Elaboration (1) ACTDEK031

experimenting to select the most appropriate principles and systems on which to base design ideas, for example structural components to be tested for strength

Elaboration (1) ACTDEP035

experimenting with traditional and contemporary technologies when developing designs, and discovering the advantages and disadvantages of each approach

Elaboration (1) ACTDEK043

examining and explaining the interaction between material properties and function of a common system, such as car brakes

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