Search

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)

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)

Elaboration (3) ACTDEK032

describing physical and chemical characteristics of soil and their effects on plant growth when producing food and fibre products

Elaboration (4) ACTDEK021

experimenting with tools, equipment, combining ingredients and techniques to design and make food products or meals for selected groups for healthy eating taking into consideration environmental impacts and nutritional benefits

Elaboration (4) ACTDEK012

investigating the labels on food products to determine how the information provided contributes to healthy eating, for example ingredients and nutrition panels

Elaboration (4) ACTDEK032

investigating different animal feeding strategies such as grazing and supplementary feeding, and their effects on product quality, for example meat tenderness, wool fibre diameter (micron), milk fat and protein content when producing food and fibre p …

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

Elaboration (4) ACTDEK033

explaining how food preparation techniques impact on the sensory properties (flavour, appearance, texture, aroma) of food, for example the browning of cut fruit, the absorption of water when cooking rice

Elaboration (4) ACHASSK084

investigating networks of exchange and what was exchanged between different groups of people (for example, ideas, spices, food, slaves)

Elaboration (5) ACHASSI101

explaining enterprising initiatives that address challenges (for example, colonial solutions to challenges of preserving food and accessing resources; sustainable use of materials for housing past and present)

Elaboration (5) ACTDEK003

exploring the tools, equipment and techniques used to prepare food safely and hygienically for healthy eating

Elaboration (5) ACTDEK021

considering traditional and contemporary methods of food preparation used in a variety of cultures, including Aboriginal and Torres Strait Islander methods

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)

Elaboration (5) ACTDEK044

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

Elaboration (5) ACTDEK032

recognising the importance of food and fibre production to Australia’s food security and economy including exports and imports to and from Asia when critiquing and exploring food and fibre production

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 …

Curriculum Types

Curriculum Elements Types

General Capabilities

Cross Curriculum Priorities