Elaboration ACLHIC077
writing a review or creating a commentary of an event such as an India-Australia cricket match, music festival or street fashion show, incorporating expressions and style that characterise these text genres and reflect the writer’s perspective
Elaboration | ACLHIC077 | Content Descriptions | Years 9 and 10 | Years F–10 Sequence | Hindi | Languages | F-10 curriculum
Elaboration (2) ACLJAC184
comparing and evaluating perspectives and intentions reflected in texts such as public information notices or street signs in Japanese and Australian contexts, identifying words, expressions or images that suggest cultural similarities or differences
Elaboration (2) | ACLJAC184 | Content Descriptions | Years 9 and 10 | Years F–10 Sequence | Japanese | Languages | F-10 curriculum
Elaboration (2) ACLSPC186
reading, viewing or listening to extracts from expressive contemporary texts such as poems, dance, street art or musical performances, identifying elements that reflect the culture or experience of Spanish-speaking communities
Elaboration (2) | ACLSPC186 | Content Descriptions | Years 9 and 10 | Years F–10 Sequence | Spanish | Languages | F-10 curriculum
Science - Foundation to Year 2
Foundation Science understanding Biological sciences Content descriptions 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 wellbeing dimensions | Dimensions | Curriculum connections | Resources
Aboriginal and Torres Strait Islander Histories and Cultures - Years 1 and 2
Aboriginal and Torres Strait Islander communities maintain a special connection to and responsibility for Country/Place. Aboriginal and Torres Strait Islander Peoples have holistic belief systems and are spiritually and intellectually connected to the …
Aboriginal and Torres Strait Islander Histories and Cultures - Years 1 and 2 | Conservation and sustainability | Dimensions | Curriculum connections | Resources
Design and Technologies - Years 9 and 10
Critically analyse factors, including social, ethical and sustainability considerations, that impact on designed solutions for global preferred futures and the complex design and production processes involved - ACTDEK040 Explain how products, services …
Design and Technologies - Years 9 and 10 | Evaluating options | Dimensions | Curriculum connections | Resources
Elaboration (25) ACLFWC026
keeping a diary of food consumption over a week, classifying types of food consumed, analysing how much bush food is in their daily diet
Elaboration (25) | ACLFWC026 | Content Descriptions | Years 3 to 6 | Years F–10 Sequence | First Language Learner Pathway (L1) | Framework for Aboriginal Languages and Torres Strait Islander Languages | Languages | F-10 curriculum
Design and Technologies - Years 5 and 6
Year 6 Design and technologies knowledge and understanding Content descriptions with elaborations Examine how people in design and technologies occupations address competing considerations, including sustainability in the design of products, services …
Design and Technologies - Years 5 and 6 | Food and wellbeing dimensions | Dimensions | Curriculum connections | Resources
Elaboration (2) ACHGK064
identifying how poverty, food wastage, government policies or trade barriers could affect future food security
Elaboration (2) | ACHGK064 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum
Elaboration ACTDEK033
planning and making quality, safe and nutritious food items, using a range of food preparation tools, equipment and techniques
Elaboration | ACTDEK033 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
ACSBL006
Select, construct and use appropriate representations, including classification keys, food webs and biomass pyramids, to communicate conceptual understanding, solve problems and make predictions
ACSBL006 | Content Descriptions | Unit 1 | Biology | Science | Senior secondary curriculum
Design and Technologies - Years 3 and 4
Year 3 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, services and environments …
Design and Technologies - Years 3 and 4 | Food and fibre dimensions | Dimensions | Curriculum connections | Resources
Design and Technologies - Years 9 and 10
Years 9 and 10 Design and technologies knowledge and understanding Content descriptions with elaborations Critically analyse factors, including social, ethical and sustainability considerations, that impact on designed solutions for global preferred …
Design and Technologies - Years 9 and 10 | Food and wellbeing dimensions | Dimensions | Curriculum connections | Resources
Design and Technologies - Years 9 and 10
Year 9 Knowledge and understanding Content descriptions with elaborations: Critically analyse factors, including social, ethical and sustainability considerations, that impact on designed solutions for global preferred futures and the complex design …
Design and Technologies - Years 9 and 10 | Food and fibre dimensions | Dimensions | Curriculum connections | Resources
Elaboration (1) ACLINU098
identifying things and animals using concrete nouns, for example, school (ruang kelas, aula, tas sekolah), objects (tempat tidur, bak mandi, sepeda), places (taman, desa, hutan, pantai, mesjid) and animals (anjing, kucing, orang utan), and some nouns …
Elaboration (1) | ACLINU098 | Content Descriptions | Years 7 and 8 | Years 7–10 (Year 7 Entry) Sequence | Indonesian | Languages | F-10 curriculum
ACHGK061
Human alteration of biomes to produce food, industrial materials and fibres, and the use of systems thinking to analyse the environmental effects of these alterations
Elaborations ScOT Terms
ACHGK061 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum
ACTDEK021
Investigate how and why food and fibre are produced in managed environments and prepared to enable people to grow and be healthy
Elaborations ScOT Terms
ACTDEK021 | Content Descriptions | Years 5 and 6 | Design and Technologies | Technologies | F-10 curriculum
ACTDEK032
Analyse how food and fibre are produced when designing managed environments and how these can become more sustainable
Elaborations ScOT Terms
ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
ACTDEK033
Analyse how characteristics and properties of food determine preparation techniques and presentation when designing solutions for healthy eating
Elaborations ScOT Terms
ACTDEK033 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Design and Technologies - Years 5 and 6
Year 5 Knowledge and understanding Content descriptions with elaborations: Examine how people in design and technologies occupations address competing considerations, including sustainability in the design of products, services and environments for …
Design and Technologies - Years 5 and 6 | Food and fibre dimensions | Dimensions | Curriculum connections | Resources