Search

Design and Technologies - Years 3 and 4

Year 4 Design and technologies knowledge and understanding Content descriptions with elaborations Recognise the role of people in design and technologies occupations and explore factors, including sustainability that impact on the design of products, …

Design and Technologies - Years 3 and 4 | Food and wellbeing dimensions | Dimensions | Curriculum connections | Resources

F-6/7 Humanities and Social Sciences - Years 3 and 4

Year 3 Knowledge and understanding (Geography sub-strand) Content description with elaborations: The similarities and differences between places in terms of their type of settlement, demographic characteristics and the lives of people who live there …

F-6/7 Humanities and Social Sciences - Years 3 and 4 | Food and fibre dimensions | Dimensions | Curriculum connections | Resources

Science - Foundation to Year 2

Foundation Science Understanding Biological sciences Content description with elaborations: Living things have basic needs, including food and water (ACSSU002) identifying the needs of humans such as warmth, food and water, using students’ own …

Science - Foundation to Year 2 | Food and fibre dimensions | Dimensions | Curriculum connections | Resources

Health and Physical Education - Years 3 and 4

Year 4 Personal, social and community health Being healthy, safe and active Content descriptions with elaborations Explore how success, challenge and failure strengthen identities (ACPPS033) examining factors that support personal achievement and …

Health and Physical Education - Years 3 and 4 | Food and wellbeing dimensions | Dimensions | Curriculum connections | Resources

Elaboration (6) ACLFWC002

grouping and sorting bush food such as meat, food grubs, artefacts, leaves and tools into appropriate cultural categories

Elaboration (1) ACHGK063

identifying the impacts on food production from competing land uses (for example, sacred sites, urban and industrial uses, mining, production of food crops for biofuels, production of food crops for livestock, and recreation (such as golf courses))

Elaboration (5) ACTDEK032

recognising the importance of food and fibre production to Australia’s food security and economy including exports and imports to and from Asia when critiquing and exploring food and fibre production

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

Design and Technologies - Years 7 and 8

Year 7 and 8 Design and technologies knowledge and understanding Content descriptions with elaborations Investigate the ways in which products, services and environments evolve locally, regionally and globally and how competing factors including social, …

Design and Technologies - Years 7 and 8 | Food and wellbeing dimensions | Dimensions | Curriculum connections | Resources

ACMGM020

calculate the surface areas of standard three-dimensional objects such as spheres, rectangular prisms, cylinders, cones, pyramids and composites in practical situations; for example, the surface area of a cylindrical food container.

ACSBL118

Pathogens have adaptations that facilitate their entry into cells and tissues and their transmission between hosts; transmission occurs by various mechanisms including through direct contact, contact with body fluids, and via contaminated food, water …

Elaboration ACSSU002

identifying the needs of humans such as warmth, food and water, using students’ own experiences

Elaboration (3) ACSSU017

describing the use of plant parts for particular purposes such as making food and obtaining water

Elaboration (1) ACSSU112

constructing and interpreting food webs to show relationships between organisms in an environment

Elaboration (5) ACSHE121

investigating how separation techniques are used in the food and wine industries

Elaboration (2) ACHGK063

evaluating whether some ways of increasing food production could threaten sustainability

Elaboration (5) ACTDEK044

taking account of animal welfare considerations in food and fibre production enterprises

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 (1) ACPPS006

grouping foods into categories such as food groups and ‘always’ and ‘sometimes’ foods

Science - Years 7 and 8

Year 7 Science Understanding Biological sciences Content description with elaborations: Interactions between organisms, including the effects of human activities can be represented by food chains and food webs (ACSSU112) constructing and interpreting …

Science - Years 7 and 8 | Food and fibre dimensions | Dimensions | Curriculum connections | Resources

Curriculum Types

Resource Subjects

Resource Year Levels

Level of Achievements

Curriculum Elements Types

General Capabilities

Cross Curriculum Priorities

Progression Elements