Your search for "cooking" returned 69 result(s)
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ACLFRC020

Make statements, ask questions and collaborate in shared tasks such as science experiments, cooking or craft activities, building collections or swapping items[Key concepts: collaboration, creativity, discovery; Key processes: contributing, collecting, …

literacy critical-creative personal-social intercultural-understanding Elaborations ScOT Terms

ACLFRC020 | Content Descriptions | Years 3 and 4 | Years F–10 Sequence | French | Languages | F-10 curriculum

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

ACLTUC019

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

literacy personal-social intercultural-understanding Elaborations ScOT Terms

ACLTUC019 | Content Descriptions | Years 3 and 4 | Years F–10 Sequence | Turkish | Languages | F-10 curriculum

Elaboration ACSHE022

considering how science is used in activities such as cooking, fishing, transport, sport, medicine and caring for plants and animals

critical-creative sustainability

Elaboration | ACSHE022 | Content Descriptions | Year 1 | Science | 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 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 (4) ACSSU049

investigating the production and transfer of heat in Aboriginal and Torres Strait Islander Peoples’ methods of cooking, such as the use of ground ovens (OI.5)

aboriginal-torres

Elaboration (4) | ACSSU049 | Content Descriptions | Year 3 | Science | F-10 curriculum

Elaboration (3) ACSSU095

investigating irreversible changes such as rusting, burning and cooking

critical-creative

Elaboration (3) | ACSSU095 | Content Descriptions | Year 6 | Science | F-10 curriculum

Elaboration ACSHE158

considering how common properties of electromagnetic radiation relate to its uses, such as radar, medicine, mobile phone communications and microwave cooking

critical-creative

Elaboration | ACSHE158 | Content Descriptions | Year 9 | Science | F-10 curriculum

Elaboration (3) ACHASSI018

collecting and displaying everyday objects (for example, toys, telephone, radio, cooking utensils, clothes) and other sources (for example, photos, found objects, maps, observation sketches) to stimulate ‘Where’, ‘What’, ‘When’, ‘How’ and ‘Why?’ ques …

literacy critical-creative

Elaboration (3) | ACHASSI018 | Content Descriptions | Year 1 | HASS | Humanities and Social Sciences | F-10 curriculum

Elaboration ACHASSI023

identifying similarities and differences between activities over time by comparing objects of the past with those currently used (for example, comparing toys, games, clothes, phones, cooking utensils, tools, homework books)

literacy personal-social critical-creative

Elaboration | ACHASSI023 | Content Descriptions | Year 1 | HASS | Humanities and Social Sciences | F-10 curriculum

Elaboration (2) ACTDEK001

making design decisions based on personal and family needs, for example downloading and comparing recipes to suit available cooking facilities such as cooking in the bush compared to cooking in a kitchen

critical-creative literacy personal-social

Elaboration (2) | ACTDEK001 | Content Descriptions | Foundation to Year 2 | Design and Technologies | Technologies | F-10 curriculum

Elaboration (2) ACTDEK003

considering the suitability of a range of tools when cultivating gardens, mulching and building garden structures and preparing and cooking food from recipes

critical-creative literacy

Elaboration (2) | ACTDEK003 | Content Descriptions | Foundation to Year 2 | Design and Technologies | Technologies | F-10 curriculum

Elaboration (5) ACTDEK010

critiquing designed products, services and environments to establish the factors that influence the design and use of common technologies, for example the characteristics that contribute to energy-efficient cooking such as wok cooking; the suitability …

critical-creative information-communication literacy ethical-understanding asia-australia sustainability

Elaboration (5) | ACTDEK010 | Content Descriptions | Years 3 and 4 | Design and Technologies | Technologies | F-10 curriculum

Elaboration (6) ACTDEK021

identifying work practices that show an understanding of nutrition, environmental considerations, hygiene and food safety when designing and making a food product, for example washing fruit and vegetables carefully to remove residues, safe disposal of …

literacy critical-creative ethical-understanding sustainability

Elaboration (6) | ACTDEK021 | Content Descriptions | Years 5 and 6 | Design and Technologies | Technologies | 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

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 (2) ACLARC158

organising information and presenting it to an Arabic-speaking audience, for example, creating a visual presentation comparing cultural aspects of life at school and at home for young Arabic speakers or a video recording of a cooking demonstration for …

Elaboration (2) | ACLARC158 | Content Descriptions | Years 7 and 8 | Years F–10 Sequence | Arabic | Languages | F-10 curriculum

Elaboration (2) ACLARC022

organising information for an Arabic-speaking audience, for example, creating a presentation comparing different cultural perspectives on a particular topic or a video recording of a cooking demonstration

Elaboration (2) | ACLARC022 | Content Descriptions | Years 9 and 10 | Years 7–10 (Year 7 Entry) Sequence | Arabic | Languages | F-10 curriculum

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