Elaboration (2) ACADRM050
structuring the performance space to convey dramatic meaning and sense of style for an audience
Elaboration (2) | ACADRM050 | Content Descriptions | Years 9 and 10 | Drama | The Arts | F-10 curriculum
Elaboration (2) ACPMP101
reviewing, proposing and implementing alternative responses to movement situations based on the outcome of previous performances
Elaboration (2) | ACPMP101 | Content Descriptions | Years 9 and 10 | Health and Physical Education | F-10 curriculum
ACMMG040
Name and order months and seasons
Elaborations ScOT Terms
ACMMG040 | Content Descriptions | Year 2 | Mathematics | F-10 curriculum
ACMNA017
Recognise, describe and order Australian coins according to their value
Elaborations ScOT Terms
ACMNA017 | Content Descriptions | Year 1 | Mathematics | F-10 curriculum
Elaboration ACMNA174
applying the unitary method to identify ‘best buys’ situations, such as comparing the cost per 100g
Elaboration | ACMNA174 | Content Descriptions | Year 7 | Mathematics | F-10 curriculum
Elaboration ACMNA124
understanding that integers are ...-3, -2, -1, 0, 1, 2, 3,.....
Elaboration | ACMNA124 | Content Descriptions | Year 6 | Mathematics | F-10 curriculum
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
Elaboration (2) | ACTDEK033 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
ACLINU013
Recognise questions, commands and simple subject-focus sentences, and develop vocabulary for people, places and things in their personal world[Key concepts: possession, word order; Key processes: naming, noticing patterns]
Elaborations ScOT Terms
ACLINU013 | Content Descriptions | Foundation to Year 2 | Years F–10 Sequence | Indonesian | Languages | F-10 curriculum
Elaboration (1) ACHGK078
identifying the trends in gross domestic product (GDP) and GDP per capita over time in the selected country or region and their relationship with trends in measures of wellbeing
Elaboration (1) | ACHGK078 | Content Descriptions | Year 10 | Geography | Humanities and Social Sciences | F-10 curriculum
Elaboration (2) ACHGK058
exploring the changing cultural diversity of the Australian population
Elaboration (2) | ACHGK058 | Content Descriptions | Year 8 | Geography | Humanities and Social Sciences | F-10 curriculum
Elaboration (2) ACHEK039
examining the implications of participating in an interdependent global economy for consumers, workers, businesses and government (for example, mapping the global supply chain for a product to identify the advantages and disadvantages for participants …
Elaboration (2) | ACHEK039 | Content Descriptions | Year 9 | Economics and Business | Humanities and Social Sciences | F-10 curriculum
Elaboration (2) ACTDEK012
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) | ACTDEK012 | Content Descriptions | Years 3 and 4 | Design and Technologies | Technologies | F-10 curriculum
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) | ACTDEK021 | Content Descriptions | Years 5 and 6 | Design and Technologies | Technologies | F-10 curriculum
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) | ACTDEP024 | Content Descriptions | Years 5 and 6 | Design and Technologies | Technologies | F-10 curriculum
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) ACPMP025
demonstrating balances and describing what helps to maintain stable positions
Elaboration (2) | ACPMP025 | Content Descriptions | Years 1 and 2 | Health and Physical Education | F-10 curriculum
Elaboration (5) ACAVAM129
Considering viewpoints – institutions: For example – Who sponsored this work? If you were commissioned to make an artwork for a commercial business, what would you want to know in order to produce what they want? Would you compromise your beliefs to complete …
Elaboration (5) | ACAVAM129 | Content Descriptions | Years 9 and 10 | Visual Arts | The Arts | F-10 curriculum
Elaboration (2) ACMNA126
modelling and solving additive problems involving fractions by using methods such as jumps on a number line, or by making diagrams of fractions as parts of shapes
Elaboration (2) | ACMNA126 | Content Descriptions | Year 6 | Mathematics | F-10 curriculum
Elaboration (2) ACMNA149
solving problems involving lowest common multiples and greatest common divisors (highest common factors) for pairs of whole numbers by comparing their prime factorisation
Elaboration (2) | ACMNA149 | Content Descriptions | Year 7 | Mathematics | F-10 curriculum
Elaboration (2) ACSIS169
designing and constructing appropriate graphs to represent data and analysing graphs for trends and patterns
Elaboration (2) | ACSIS169 | Content Descriptions | Year 9 | Science | F-10 curriculum