Search

Elaboration (1) ACPPS036

examining their own eating patterns by researching The Australian Guide to Healthy Eating and identifying healthier food choices

creating a graphic representation of the extent of India as a political unit at this time (for example, its diverse climatic and geographical features, types and location of food production, areas of high- and low-density population)

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) ACDSEH078

describing the way of life in Mongolia and its incorporation into Chinese life (for example, agriculture – domestication of animals such as horses, camels and cattle; food – dried meat and yoghurt; and housing – yurts)

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) ACSSU112

constructing and interpreting food webs to show relationships between organisms in an environment

Elaboration (1) ACHGK063

identifying the impacts on food production from competing land uses (for example, sacred sites, urban and industrial uses, mining, production of food crops for biofuels, production of food crops for livestock, and recreation (such as golf courses))

Elaboration (2) ACHGK062

evaluating the ways that agricultural innovations have changed some of the environmental limitations on and impacts of food production in Australia

Elaboration (2) ACSSU176

considering how energy flows into and out of an ecosystem via the pathways of food webs, and how it must be replaced to maintain the sustainability of the system

Elaboration (2) ACHASSK015

identifying how places provide people with their basic needs (for example, water, food and shelter) and why they should be looked after for the future

Elaboration (2) ACHASSK151

distinguishing between businesses in the primary, secondary and tertiary industry sectors and discussing what they produce or provide (such as agriculture and mining; textiles and food; and information, tourism and telecommunications)

Elaboration (2) ACHASSK177

creating a graphic representation of the extent of India as a political unit at this time, including for example, its diverse climatic and geographical features, types and location of food production, areas of high- and low-density population

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) 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) ACHGK068

evaluating the effects of international demand for food products on biodiversity throughout the world, in the places of their production

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 …

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) 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 …

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) ACPPS042

planning a day that celebrates the cultural diversity of students in their class by sharing food, stories and games from their cultural background

Curriculum Types

Curriculum Elements Types

General Capabilities

Cross Curriculum Priorities