Obento project and reflection - AT
Over the course of a 4-week unit about portable meals (Obento), etiquette and food culture, students were asked to plan and create their own obento following the criteria and guidelines explored in class and complete a range of tasks at each step. Students …
Obento project and reflection - AT | Samples | Work samples | Resources
Comparison: Food models - AT
Students were asked to compare the Australian Guide to Healthy Eating with the dietary recommendations from another country. They were then asked to design their own food guidelines and to explain reasons for their recommendations. This assessment task …
Comparison: Food models - AT | Samples | Work samples | Resources
Landscapes - BELOW
Students were engaged in a process of creating an artwork of a landscape with merged perspectives to communicate a viewpoint on sustainability. They explored Aboriginal Waanyi artist Judy Watson’s own viewpoints on sustainability, as well as her use of …
Landscapes - BELOW | Samples | Work samples | Resources
Magazine cover - AT
Students studied the conventions and technical and symbolic elements of magazine covers and how they engage an audience. They explored how the media creates meaning and engages particular audiences with precision on magazine covers. In particular, students …
Magazine cover - AT | Samples | Work samples | Resources
Landscapes - ABOVE
Students were engaged in a process of creating an artwork of a landscape with merged perspectives to communicate a viewpoint on sustainability. They explored Aboriginal Waanyi artist Judy Watson’s own viewpoints on sustainability, as well as her use of …
Landscapes - ABOVE | Samples | Work samples | Resources
Landscapes - AT
Students were engaged in a process of creating an artwork of a landscape with merged perspectives to communicate a viewpoint on sustainability. They explored Aboriginal Waanyi artist Judy Watson’s own viewpoints on sustainability, as well as her use of …
Landscapes - AT | Samples | Work samples | Resources
Comparison: Food models - BELOW
Students were asked to compare the Australian Guide to Healthy Eating with the dietary recommendations from another country. They were then asked to design their own food guidelines and to explain reasons for their recommendations. This assessment task …
Comparison: Food models - BELOW | Samples | Work samples | Resources
Problem-Solving
In F–2, students solve problems when they use mathematics to represent unfamiliar or meaningful situations. In Years 3–6, students solve problems when they use mathematics to represent unfamiliar or meaningful situations and plan their approaches. In Years 7–8, …
Problem-Solving | Portfolios | Mathematics proficiencies | Resources
Fluency
In F–2, students become fluent as they develop skills in choosing appropriate procedures; and recalling factual knowledge and concepts readily. In Years 3–6, students become fluent as they develop skills in choosing appropriate procedures; carrying out …
Fluency | Portfolios | Mathematics proficiencies | Resources
Reasoning
In F–2, students develop an increasingly sophisticated capacity for logical thought and actions. Students are reasoning mathematically when they explain their thinking. In Years 3–6, students develop an increasingly sophisticated capacity for logical …
Reasoning | Portfolios | Mathematics proficiencies | Resources