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]
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, …
Elaborations ScOT Terms
ACLMGC157 | Content Descriptions | Years 7 and 8 | Years F–10 Sequence | Modern Greek | Languages | 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
Elaborations
ACTDEK045 | Content Descriptions | Years 9 and 10 | 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 ACPPS089
analysing how societal norms, stereotypes and expectations influence the way young people think about their bodies, abilities, gender, sexuality, food, physical activity, sexual health, drugs and/or risk-taking behaviours
Elaboration | ACPPS089 | Content Descriptions | Years 9 and 10 | Health and Physical Education | 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 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 (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 (1) ACPPS092
examining local fast-food options, making healthy selections and advocating healthy choices to peers
Elaboration (1) | ACPPS092 | Content Descriptions | Years 9 and 10 | Health and Physical Education | F-10 curriculum
Elaboration (1) ACPPS018
exploring how eating healthy foods can influence health and wellbeing
Elaboration (1) | ACPPS018 | Content Descriptions | Years 1 and 2 | Health and Physical Education | 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 (1) ACHGS071
examining the environmental, economic and social factors that need to be considered in an investigation of a contemporary geographical issue such as ways of increasing Australian or global food production or the effects of information and communications …
Elaboration (1) | ACHGS071 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum
Elaboration (1) ACHASSI040
interpreting flowcharts and geographic and concept maps to explore system connections (for example, places members of their class are connected to, where some food comes from, how Aboriginal songlines connect places)
Elaboration (1) | ACHASSI040 | Content Descriptions | Year 2 | HASS | Humanities and Social Sciences | F-10 curriculum
Elaboration (1) ACPPS077
investigating food-serving recommendations from The Australian Guide to Healthy Eating and producing a guide to help students make healthy choices when buying food from the school canteen
Elaboration (1) | ACPPS077 | Content Descriptions | Years 7 and 8 | Health and Physical Education | F-10 curriculum
Elaboration (1) ACPPS054
comparing product labels on food items or nutritional information in recipes and suggesting ways to improve the nutritional value of meals
Elaboration (1) | ACPPS054 | Content Descriptions | Years 5 and 6 | Health and Physical Education | F-10 curriculum
Elaboration (1) ACHEK017
examining how businesses respond to the demands of consumers (for example, preference for healthy options, environmentally friendly packaging or organic food)
Elaboration (1) | ACHEK017 | Content Descriptions | Year 7 | Economics and Business | Humanities and Social Sciences | 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 (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 (2) ACPPS042
planning a day that celebrates the cultural diversity of students in their class by sharing food, stories and games from their cultural background
Elaboration (2) | ACPPS042 | Content Descriptions | Years 3 and 4 | Health and Physical Education | F-10 curriculum
Elaboration (2) ACHASSK107
discussing challenges experienced by people in the colonial era and the enterprising or sustainable responses made to these challenges (wind energy, food preservation, communication, accessing water)
Elaboration (2) | ACHASSK107 | Content Descriptions | Year 5 | HASS | Humanities and Social Sciences | F-10 curriculum