Technologies > Design and Technologies > Years 5 and 6 > Design and Technologies Knowledge and Understanding > ACTDEK021
Investigate how and why food and fibre are produced in managed environments and prepared to enable people to grow and be healthyElaborationsinvestigating and experimenting with different tools, equipment and methods of preparing soil and the effect on soil quality and sustainability including conser...
Investigate how and why food and fibre are produced in managed environments and prepared to enable people to grow and be healthy
Elaborations
investigating and experimenting with different tools, equipment and methods of preparing soil and the effect on soil quality and sustainability including conserving and recycling nutrients, for example when designing a sustainable school vegetable garden or cropping area (Skills: Literacy, Critical and Creative Thinking, Ethical Understanding)
describing the relationship between plant types and animal breeds and their environmental suitability when selecting suitable plants or animals for an environment (Skills: Literacy, Critical and Creative Thinking, Ethical Understanding)
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 (Skills: Literacy, Numeracy, Critical and Creative Thinking)
using current food guides and government-endorsed food policies to plan food choices (Skills: Literacy, Critical and Creative Thinking)
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 (Skills: Literacy, Numeracy, Critical and Creative Thinking)
considering traditional and contemporary methods of food preparation used in a variety of cultures, including Aboriginal and Torres Strait Islander methods (Skills: Literacy, Critical and Creative Thinking, Intercultural Understanding)
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 cooking oils to avoid environmental damage, refrigerated storage of highly perishable foods (Skills: Literacy, Critical and Creative Thinking, Ethical Understanding)
