Your search for "cooking" returned 6 result(s)
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ACLHIC020

Participate in shared learning activities and transactions, such as science experiments, cooking or craft activities, creating displays or swapping items[Key concepts: roles, collaboration, learning experiences, transactions; Key processes: negotiating, …

literacy numeracy personal-social intercultural-understanding Elaborations ScOT Terms

ACLHIC020 | Content Descriptions | Years 3 and 4 | Years F–10 Sequence | Hindi | Languages | F-10 curriculum

ACLMGC121

Participate collaboratively in shared class experiences which involve planning and simple transactional exchanges, such as cooking or craft activities, creating a display or taking part in a role-play[Key concepts: collaboration; creativity; Key processes: …

literacy numeracy critical-creative personal-social Elaborations ScOT Terms

ACLMGC121 | Content Descriptions | Years 3 and 4 | Years F–10 Sequence | Modern Greek | Languages | F-10 curriculum

Elaboration ACSIS039

using units that are familiar to students from home and school, such as cups (cooking), hand spans (length) and walking paces (distance) to make and compare observations

critical-creative numeracy

Elaboration | ACSIS039 | Content Descriptions | Year 2 | Science | F-10 curriculum

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 …

numeracy critical-creative literacy

Elaboration (2) | ACTDEK045 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum

Elaboration ACSIS026

using units that are familiar to students from home and school, such as cups (cooking), hand spans (length) and walking paces (distance) to make and record observations with teacher guidance

critical-creative literacy numeracy

Elaboration | ACSIS026 | Content Descriptions | Year 1 | Science | F-10 curriculum

Elaboration (4) ACTDEK033

explaining how food preparation techniques impact on the sensory properties (flavour, appearance, texture, aroma) of food, for example the browning of cut fruit, the absorption of water when cooking rice

literacy critical-creative information-communication numeracy

Elaboration (4) | ACTDEK033 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum

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