Art - Progress So Far

What artist model/s have inspired your work and how?
Right now with this unfinished artwork, I'm planning on using repetition. Like Andy Warhol. He uses repetition to make a photo or an artwork that is very repulsive less shocking once you've seen it again and again and again. Like the photo of a car crash that he had taken. He repeated it again and again and again and after you'd looked at the photo for so long, it wasn't so appalling. I'm using this technique with my dolphin surround in the trash. Except so far I only have half of the original.

Focal point
I think my focal point is the mouth of my dolphin, it catches your eye because it has a lot of different patches of tone and includes some of the darkest spots. 

Colour
No colour just yet. I may add some, I'm not sure. Maybe coloured pencils? I might add colour on the next drawings (repeated ones). I'm a little nervous to add colour because I'm scared to mess it up.

How does this artwork read as a series and does it introduce your kaupapa well? 
(Trying to understand this to my best... and I'm not sure how to explain, but I'll give it a go)
This is number one of the series. My kaupapa is all about ocean pollution (litter and straight-up trash) and how it affects sea animals. This artwork shows a dolphin surrounded in some trash with a six-pack beer ring caught in its mouth. The next drawings of the series will also show animals caught in some trash or at least surrounded in it.

(Sorry, the camera quality isn't very good, I could've also taken the photo in better lighting)

Chop Suey - HEc

Chop Suey

When we collected our ingredients, we chopped up the vegetables (capsicum, onion, broccoli) with a clean green knife on green board (washed it under the water too so no bacteria; chemical, germ/bacteria, dirt, is left on there), chopped up our meat on the red board with a clean red knife (and collected it with tongs, a red board, and carried it back to our table). Our food is safe because we used the right boards and knives which limited cross-contamination (juices and bacteria spreading), we also cooked the food in the pan, so no bacteria should've survived because it died in the heat. They're either on separate boards or in separate bowls to prevent cross-contamination too.

Our food can be contaminated chemically, biologically and physically (sprays- chemical, bacteria; sneezing- biological, etc, or hair/nail/metal/insect getting into it- physical).

Health & safety procedures prior, during, and after the practical:

Prior: Washing hands (killing off bacteria with soap and hot water), putting on an apron (preventing food from getting onto your clothing), washing down benches with spray and cloth (killing any bacteria that was possibly left on the bench), etc.
During: Using the correct boards and knives (preventing cross-contamination), washing dishes with hot soapy water (killing bacteria stuck to equipment), etc.
After: Washing down benches with spray and a cloth to prevent bacteria from spreading to the next group's food when they cook on that bench (cross-contamination and killing bacteria).

I know my food is safe because: We have carried out the procedures and strategies needed to keep our work area safe and clean to cook and eat.