AC9TDE10P03: Year 9 Technologies Content Descriptor (AC v9) | Producing and implementing | Teacheese AC9TDE10P03: Year 9 Technologies Content Descriptor (AC v9) | Producing and implementing | Teacheese
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AC9TDE10P03 Year 9 Technologies

AC9TDE10P03 – Year 9 Technologies: Producing and implementing

Strand
Processes and production skills
Substrand
Producing and implementing

This Content Descriptor from Year 9 Technologies provides the specific knowledge and skills students should learn. Use it to plan lessons, create learning sequences, and design assessments that align with the Australian Curriculum v9.

Content Description

select, justify, test and use suitable technologies, skills and processes, and apply safety procedures to safely make designed solutions

Elaborations

  • 1 refining technical skills and using production skills with independence to produce quality designed solutions and reducing risks in production with appropriate, safe working practices required for a specific design project, for example independently setting up a lathe and wearing appropriate personal protective equipment (PPE) to produce a part to specified dimensions
  • 2 using materials, components, tools, equipment and techniques safely and considering alternatives to maximise sustainability, for example using timber because it stores carbon and offsets the demand for alternative products
  • 3 experimenting with innovative combinations and ways of manipulating traditional and contemporary materials, components, tools, equipment and techniques, and recording findings in a collaborative space to debate the merits of each with peers
  • 4 modifying production processes to respond to opportunities, risks or unforeseen challenges, for example when producing bulk quantities of recipes in terms of workload and coordination, the impact of lower-than-average rainfalls on crop growth or using materials with unexpected faults
  • 5 experimenting with the functional and sensory properties of food to determine the most successful approach, for example preparing vegetables 3 different ways to maximise colour, flavour and nutritive value

Related Achievement Standards

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