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Elaboration (3) ACTDEK001

exploring and critiquing products, services and environments for their impact on sustainability, for example the environmental risks and benefits of a system for organically or hydroponically growing a vegetable crop from seed or seedling to harvest

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) ACTDEK003

identifying and categorising a wide range of foods, including Aboriginal bush foods, into food groups and describing tools and equipment needed to prepare these for healthy eating

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) ACTDEP005

considering the importance of sustainability in designed solutions, for example comparing the durability of materials for a selected solution

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) ACTDEP008

suggesting areas for design improvement

Elaboration (3) ACTDEP009

identifying roles for each member of a group when working collaboratively

Elaboration (3) ACTDEK010

considering the impact of environments on users, for example a school vegetable garden, a protected outdoor play area

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) 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

Elaboration (3) ACTDEK013

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) ACTDEP014

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

Elaboration (3) ACTDEP015

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

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) ACTDEK019

reflecting on the importance of aesthetics, function and sustainability in product design, for example a textile product that gives protection and is appealing; a motor that moves a vehicle and uses a sustainable power source

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

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Cross Curriculum Priorities