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Elaboration (2) ACTDEK033

investigating how a recipe can be modified to enhance health benefits, and justifying decisions, for example by replacing full cream milk with skim milk

describing ideal conditions for successful plant and animal production including how climate and soils affect production and availability of foods, for example Aboriginal seasons and food availability

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) ACTDEP024

identifying the importance of complementary parts of working, everyday systems by deconstructing the components, structure and purpose of products, services or environments

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 …

Elaboration (3) ACTDEK033

analysing food preparation techniques used in different cultures including those from the Asia region and the impact of these on nutrient retention, aesthetics, taste and palatability, for example stir-frying

Elaboration (3) ACTDEP048

examining relationships of properties for complementary materials for products, for example examining compressive and tensile strengths of materials

Elaboration (2) ACTDEP007

assembling components of systems and checking they function as planned, for example when making a musical instrument

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) ACTDEP006

identifying one common testing method, and recording results, for example taste-testing comparisons of a food product and recording results in a digital form

Elaboration (3) ACTDEK011

deconstructing a product or system to identify how motion and forces affect behaviour, for example in a puppet such as a Japanese bunraku puppet or a model windmill with moving sails

Elaboration (3) ACTDEP015

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

Elaboration (3) ACTDEK002

exploring a system such as a marionette or Indonesian wayang kulit shadow puppet to see that by combining materials with forces movement can be created

Elaboration (3) ACTDEK031

producing prototypes and jigs to test functionality, including the use of rapid prototyping tools such as 3D printers

Elaboration (3) ACTDEP014

examining the structure and production of everyday products, services and environments to enhance their own design ideas

Elaboration (3) ACTDEP025

representing and communicating design ideas using modelling and drawing standards including the use of digital technologies, for example scale; symbols and codes in diagrams; pictorial maps and aerial views using web mapping service applications

Elaboration (2) ACTDEP015

identifying the properties of materials needed for the designed solution

Elaboration (2) ACTDEK004

exploring systems used in the classroom or community for creatively dealing with problems and needs, for example storage systems for equipment, traffic system flow for drop and go zones, the use of hoists and ramps to facilitate access

Elaboration (2) ACTDEK043

analysing the relationship between materials of properties, forces and safety in engineered systems such as bridges

Elaboration (2) ACTDEK046

analysing and explaining the ways in which the properties and characteristics of materials have been considered in the design of a product with specific requirements such as reduced weight to reduce transport costs in rural Australia

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Cross Curriculum Priorities