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Elaboration (2) ACAMAM056

collecting and sharing, with permission of the people involved, class stories and presenting them in the form of a class news bulletin.

Elaboration (2) ACAMAM058

constructing realistic representations of the classroom or other community locations and then constructing fictional versions of the same space

Elaboration (2) ACAMAR071

investigating use of character types in fictional representations in comedies to see how selected features allow for quick communication

Elaboration (2) ACAMUM084

identifying and explaining features in music using terminology and a range of notation

Elaboration (2) ACAVAR124

recognising how different factors contribute to the ways in which visual artworks are judged to be meaningful by an audience

working individually and/or collaboratively with others to test and document audience reactions to selected artworks, for example, a selection of artworks that represent different aspects of persuasion

Elaboration (2) ACTDEK001

making design decisions based on personal and family needs, for example downloading and comparing recipes to suit available cooking facilities such as cooking in the bush compared to cooking in a kitchen

Elaboration (2) ACTDEP006

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

Elaboration (2) ACTDEP016

using tools and equipment accurately when measuring, marking and cutting; and explaining the importance of accuracy when designing and making, for example creating a template, measuring ingredients in a recipe, sowing seeds

Elaboration (2) ACTDEP018

identifying the steps in a mass production process

Elaboration (2) ACTDEK021

sequencing the process of converting ‘on-farm’ food or fibre products into a product suitable for retail sale, that is, the ‘paddock to plate’ supply chain, or when making yarn or fabric from fibre

Elaboration (2) ACTDEK032

recognising the need to increase food production using cost efficient, ethical and sustainable production techniques

Elaboration (2) ACTDEP036

identifying factors that may hinder or enhance project development, for example intercultural understanding

Elaboration (2) ACTDEP039

identifying risks and how to avoid them when planning production

Elaboration (2) ACTDEK041

explaining the consequences of social, ethical and sustainability decisions for products, services and environments, for example a managed public environment such as a theme park

Elaboration (2) ACTDEK045

determining how the causes of food spoilage can be addressed when preparing, cooking, presenting and storing food items, for example developing a comprehensive checklist of considerations for safe and hygienic food storage and preparation including danger …

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