ACTDEK045
Investigate and make judgements on how the principles of food safety, preservation, preparation, presentation and sensory perceptions influence the creation of food solutions for healthy eating
Elaborations
ACTDEK045 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (1) ACTDEP007
learning and safely practising a range of technical skills using tools and equipment, for example joining techniques when making products, watering and mulching gardens, preparing food, using software to design an environment
Elaboration (1) | ACTDEP007 | Content Descriptions | Foundation to Year 2 | Design and Technologies | Technologies | F-10 curriculum
Elaboration ACTDEP035
considering community needs when identifying opportunities for designing, for example gardens for a community centre, cost effective food service for a sport club
Elaboration | ACTDEP035 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (1) ACTDEP005
exploring opportunities around the school for designing solutions, for example how school play areas could be improved; how the school removes classroom waste and identifying opportunities to reduce, recycle and re-use materials; reviewing the school …
Elaboration (1) | ACTDEP005 | Content Descriptions | Foundation to Year 2 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (2) ACTDEP008
reflecting on the processes and challenges of designing and producing a solution and sharing these reflections using digital technologies, for example when growing a food product, designing a structure to take a load or making a nutritious snack
Elaboration (2) | ACTDEP008 | Content Descriptions | Foundation to Year 2 | Design and Technologies | Technologies | F-10 curriculum
Elaboration ACTDEK032
comparing land and water management methods in contemporary Australian food and fibre production with traditional Aboriginal systems and countries of Asia, for example minimum-tillage cropping, water-efficient irrigation
Elaboration | ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (2) ACTDEK032
recognising the need to increase food production using cost efficient, ethical and sustainable production techniques
Elaboration (2) | ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (5) ACTDEK044
taking account of animal welfare considerations in food and fibre production enterprises
Elaboration (5) | ACTDEK044 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum
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
Elaboration | ACTDEK045 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (3) ACTDEK045
preparing and presenting foods using a range of techniques to ensure optimum nutrient content, flavour, texture and visual appeal, for example designing and producing a healthy snack for the canteen and using food photography and digital technologies …
Elaboration (3) | ACTDEK045 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (1) ACTDEK032
investigating the management of plant and animal growth through natural means and with the use of chemical products like herbicides and medicines when producing food and fibre products
Elaboration (1) | ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (4) ACTDEK032
investigating different animal feeding strategies such as grazing and supplementary feeding, and their effects on product quality, for example meat tenderness, wool fibre diameter (micron), milk fat and protein content when producing food and fibre p …
Elaboration (4) | ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
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 (5) | ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (1) ACTDEK044
investigating how digital technologies could be used to enhance food production systems, for example global positioning system (GPS) for managing animals, crop sensors or automated animal feeding or milking
Elaboration (1) | ACTDEK044 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (3) ACTDEK044
investigating the interdependence of plants and animals in food and fibre production
Elaboration (3) | ACTDEK044 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (4) ACTDEK040
critiquing mass production systems taking into account ethics and sustainability considerations, for example the mass production of food, clothing and shoes and why manufacturers produce different versions of the same product
Elaboration (4) | ACTDEK040 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (2) ACTDEK044
comparing the environmental impacts of intensive and extensive production systems and their contribution to food and fibre production
Elaboration (2) | ACTDEK044 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum