Curriculum Types

Curriculum Elements Types

General Capabilities

Cross Curriculum Priorities
Your search for "food" returned 28 result(s)
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Elaboration (2) ACTDEK044

comparing the environmental impacts of intensive and extensive production systems and their contribution to food and fibre production

critical-creative ethical-understanding personal-social literacy information-communication sustainability

Elaboration (2) | ACTDEK044 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum

Elaboration (2) ACHASSI128

interpreting graphic representations and making inferences about patterns and/or distributions (for example, proposing the possible impacts of human activity from an analysis of food webs; reflecting on electoral representation after viewing a plan of …

ethical-understanding critical-creative literacy numeracy sustainability

Elaboration (2) | ACHASSI128 | Content Descriptions | Year 6 | HASS | Humanities and Social Sciences | F-10 curriculum

Elaboration (3) ACHASSI102

discussing the priorities and ethics evident in past decisions (for example, in clearing of native vegetation for farming, in stealing food to survive)

personal-social ethical-understanding critical-creative literacy intercultural-understanding sustainability

Elaboration (3) | ACHASSI102 | Content Descriptions | Year 5 | HASS | Humanities and Social Sciences | F-10 curriculum

Elaboration (3) ACHASSK086

exploring the impact that British colonisation had on the lives of Aboriginal and Torres Strait Islander Peoples (dispossession; dislocation; and the loss of lives through conflict, disease, loss of food sources and medicines)

critical-creative literacy intercultural-understanding ethical-understanding aboriginal-torres

Elaboration (3) | ACHASSK086 | Content Descriptions | Year 4 | HASS | Humanities and Social Sciences | 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

information-communication ethical-understanding critical-creative personal-social literacy numeracy sustainability

Elaboration (4) | ACTDEK040 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum

Elaboration (5) ACHASSK135

investigating the experiences of democracy and citizenship of children who were placed in orphanages, homes and other institutions (for example, their food and shelter, protection, education and contacts with family)

ethical-understanding intercultural-understanding critical-creative literacy personal-social

Elaboration (5) | ACHASSK135 | Content Descriptions | Year 6 | HASS | Humanities and Social Sciences | F-10 curriculum

Elaboration (5) ACTDEK044

taking account of animal welfare considerations in food and fibre production enterprises

personal-social ethical-understanding literacy critical-creative

Elaboration (5) | ACTDEK044 | Content Descriptions | Years 9 and 10 | 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

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