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Elaboration ACTDEK003

exploring which plants and animals can provide food or materials for clothing and shelter and what basic needs those plants and animals have

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 ACTDEK033

planning and making quality, safe and nutritious food items, using a range of food preparation tools, equipment and techniques

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 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 (1) ACTDEK003

identifying products that can be designed and produced from plants and animals, for example food products, paper and wood products, fabrics and yarns, and fertilisers

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) 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) ACTDEK012

identifying the areas in Australia and Asia where major food or fibre plants and animals are grown or bred, for example the wheat and sheep belts, areas where sugar cane or rice are grown, northern Australia’s beef industry, plantation and native forest …

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) ACTDEK033

examining the relationship between food preparation techniques and the impact on nutrient value, for example steaming vegetables

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) ACTDEK045

conducting sensory assessment testing of a range of foods to determine how these characteristics might be used to enhance food solutions, for example taste testing a variety of milks, comparing freshly squeezed juice to commercial juices

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

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) ACTDEK012

describing ideal conditions for successful plant and animal production including how climate and soils affect production and availability of foods, for example Aboriginal seasons and food availability

Elaboration (2) ACTDEK021

sequencing the process of converting ‘on-farm’ food or fibre products into a product suitable for retail sale, that is, the ‘paddock to plate’ supply chain, or when making yarn or fabric from fibre

Elaboration (2) ACTDEK032

recognising the need to increase food production using cost efficient, ethical and sustainable production techniques

Elaboration (2) ACTDEK044

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

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 …

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