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Elaboration (3) ACTDEK012

recognising the benefits food technologies provide for health and food safety and ensuring that a wide variety of food is available and can be prepared for healthy eating

comparing how different components interrelate and complement each other in a finished designed solution, for example investigating and playing with joining processes for a variety of materials in the production of common products

Elaboration (3) ACTDEP016

selecting and using materials, components, tools, equipment and processes with consideration of the environmental impact at each stage of the production process

Elaboration (3) ACTDEP017

reflecting on the sustainability implications of selected designed solutions

Elaboration (3) ACTDEP018

sequencing steps to collaboratively produce a designed solution

Elaboration (3) ACTDEK020

recognising the need to carefully plan and select components for a system to perform a specific task

Elaboration (3) ACTDEK021

using current food guides and government-endorsed food policies to plan food choices

Elaboration (3) ACTDEK023

comparing tools, equipment and techniques to select those most appropriate for a given purpose

Elaboration (3) ACTDEP024

testing a range of materials, components, tools and equipment to determine the appropriate technologies needed to make products, services or environments, for example a moving vehicle

Elaboration (3) ACTDEP026

manipulating materials with appropriate tools, equipment and techniques, for example when preparing food, cultivating garden beds, constructing products

Elaboration (3) ACTDEP027

considering the criteria for success in relation to the benefits and costs of production processes, the environmental impact, future use and application, and social values and ethics of clients

Elaboration (3) ACTDEP028

outlining the planning and production steps needed to produce a product, service or environment using digital technologies

Elaboration (3) ACTDEK031

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

Elaboration (3) ACTDEK032

describing physical and chemical characteristics of soil and their effects on plant growth when producing food and fibre products

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) ACTDEK034

considering safe work practices, for example producing a safety information video that details risk management practices for using a piece of equipment in the classroom or within a community

Elaboration (3) ACTDEP036

developing models, prototypes or samples using a range of materials, tools and equipment to test the functionality of ideas

Elaboration (3) ACTDEP037

developing innovative ways of manipulating technologies using traditional and contemporary materials, components, tools, equipment and techniques and considering alternatives including emerging technologies that could be substituted to reduce waste or …

Elaboration (3) ACTDEP039

investigating the time needed for each step of production

Elaboration (3) ACTDEK041

predicting the impact of emerging technologies for preferred futures

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