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 (2) | ACTDEK045 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (2) ACTDEK043
analysing the relationship between materials of properties, forces and safety in engineered systems such as bridges
Elaboration (2) | ACTDEK043 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum
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
Elaboration (2) | ACTDEK046 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum
Elaboration ACTDEK045
experimenting with food preservation methods such as freezing and dehydrating to determine changes to food structure and how these impact on designing healthy food solutions, for example dehydrating fruit for the lunch box
Elaboration | ACTDEK045 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (2) ACTDEP051
evaluating choices made at various stages of a design process and modifying plans when needed with consideration of criteria for success
Elaboration (2) | ACTDEP051 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (2) ACTDEP052
establishing materials and equipment needs using digital technologies such as spreadsheets
Elaboration (2) | ACTDEP052 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum