Curriculum Types

Curriculum Elements Types

General Capabilities

Cross Curriculum Priorities
Your search for "food" returned 354 result(s)
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Achievement Standard Framework for Aboriginal Languages and Torres Strait Islander Languages Years 3 to 6

The achievement standards for the Framework for Aboriginal Languages and Torres Strait Islander Languages First Language Learner Pathway are generalised in order to cater for the range of languages that may be learnt as an L1 in the school context. …

Achievement Standard | Achievement Standards | 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

Achievement Standard Framework for Aboriginal Languages and Torres Strait Islander Languages Foundation to Year 2

The achievement standards for the Framework for Aboriginal Languages and Torres Strait Islander Languages LR pathway are generalised in order to cater for the wide range of languages which may be learnt as an LR within the school context. The …

Achievement Standard | Achievement Standards | Foundation to Year 2 | Years F–10 Sequence | Language Revival Learner Pathway (LR) | Framework for Aboriginal Languages and Torres Strait Islander Languages | Languages | F-10 curriculum

Achievement Standard Framework for Aboriginal Languages and Torres Strait Islander Languages Foundation to Year 2

The achievement standards for the Framework for Aboriginal Languages and Torres Strait Islander Languages Second Language Learner Pathway are generalised in order to cater for the range of languages that may be learnt as an L2 in the school context. …

Achievement Standard | Achievement Standards | Foundation to Year 2 | Years F–10 Sequence | Second Language Learner Pathway (L2) | Framework for Aboriginal Languages and Torres Strait Islander Languages | Languages | F-10 curriculum

ACSSU002

Living things have basic needs, including food and water

Elaborations ScOT Terms

ACSSU002 | Content Descriptions | Foundation Year | Science | F-10 curriculum

ACSSU112

Interactions between organisms, including the effects of human activities can be represented by food chains and food webs

sustainability Elaborations ScOT Terms

ACSSU112 | Content Descriptions | Year 7 | Science | 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

critical-creative numeracy sustainability Elaborations ScOT Terms

ACHGK061 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum

ACHGK063

Challenges to food production, including land and water degradation, shortage of fresh water, competing land uses, and climate change, for Australia and other areas of the world

ethical-understanding critical-creative numeracy sustainability Elaborations ScOT Terms

ACHGK063 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum

ACTDEK003

Explore how plants and animals are grown for food, clothing and shelter and how food is selected and prepared for healthy eating

critical-creative Elaborations ScOT Terms

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

ACTDEK012

Investigate food and fibre production and food technologies used in modern and traditional societies

critical-creative intercultural-understanding numeracy Elaborations ScOT Terms

ACTDEK012 | Content Descriptions | Years 3 and 4 | Design and Technologies | Technologies | 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

critical-creative 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

critical-creative ethical-understanding sustainability 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

critical-creative Elaborations ScOT Terms

ACTDEK033 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum

ACTDEK044

Investigate and make judgements on the ethical and sustainable production and marketing of food and fibre

ethical-understanding critical-creative Elaborations

ACTDEK044 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum

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

critical-creative personal-social Elaborations

ACTDEK045 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum

ACLINC055

Identify, summarise and evaluate factual information related to topics of interest such as leisure, food and diet, entertainment and special occasions[Key concept: data; Key processes: summarising, evaluating]

literacy numeracy information-communication critical-creative personal-social intercultural-understanding Elaborations ScOT Terms

ACLINC055 | Content Descriptions | Years 7 and 8 | Years F–10 Sequence | Indonesian | Languages | F-10 curriculum

ACLMGC157

Obtain and interpret information from a range of spoken, written, print or digital texts related to topics of interest such as leisure, food and diet, entertainment and special occasions[Key concept: personal world; Key processes: identifying, selecting, …

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

ACLMGC157 | Content Descriptions | Years 7 and 8 | Years F–10 Sequence | Modern Greek | Languages | F-10 curriculum

Elaboration ACELT1578

identifying some features of culture related to characters and events in literary texts, for example dress, food and daily routines

intercultural-understanding ethical-understanding critical-creative literacy

Elaboration | ACELT1578 | Content Descriptions | Foundation Year | English | F-10 curriculum

Elaboration ACSSU002

identifying the needs of humans such as warmth, food and water, using students’ own experiences

critical-creative

Elaboration | ACSSU002 | Content Descriptions | Foundation Year | Science | F-10 curriculum

Elaboration (3) ACSHE013

recognising how Aboriginal and Torres Strait Islander Peoples gain knowledge about the land and its vital resources, such as water and food, through observation (OI.3, OI.5)

aboriginal-torres

Elaboration (3) | ACSHE013 | Content Descriptions | Foundation Year | Science | F-10 curriculum

Elaboration (3) ACSSU017

describing the use of plant parts for particular purposes such as making food and obtaining water

literacy critical-creative

Elaboration (3) | ACSSU017 | Content Descriptions | Year 1 | Science | F-10 curriculum

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