Bronze Awards are typically completed by students aged 11+. They complete a ten-hour project which is a perfect introduction to STEM project work. Over the course of the project, teams of students design their own investigation, record their findings, and reflect on their learnings. This process gives students a taste of what it is like to be a scientist or engineer in the real-world.
Silver Awards are typically completed by students aged 14+ over thirty hours. Project work at Silver level is designed to stretch your students and enrich their STEM studies. Students direct the project, determining the project’s aim and how they will achieve it. They carry out the project, record and analyse their results and reflect on the project and their learnings. All Silver projects are assessed by CREST assessors via our online platform.
Gold Awards are typically completed by students aged 16+ over seventy hours. Students’ projects are self-directed, longer term and immerse them in real research. At this level, we recommend students work with a mentor from their chosen STEM field of study. All Gold projects are assessed by CREST assessors via our online platform. There are more CREST approved resources that have been developed by our partners and providers specific to your region.
Find out how to build practical CREST projects into secondary science lessons using our free teacher guidance pack. Supporting this guidance are easy-to-use, free-to-download mapping workbooks, which match individual Bronze, Silver and Gold CREST Award projects with each area of the secondary science curricula for England, Wales, Scotland and Northern Ireland. You can download and save your own copy of the relevant mapping workbook via the following links:
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Page 1 of 2 Which crisps are crispiest? For this project, you will carry out a number of experiments looking at the crispiness of crisps. To start with you will work out which crisps are the crispiest. Then you will investigate what factors can make crisps un-crisp and if there is way of restoring the crispiness of soggy crisps. Getting Started Start by selecting which crisps you want to test. You should try to get different sorts of crisp. For example, some crisps are made from peeled potatoes, others still have their skins. Some crisps are ‘hand cooked in sunflower oil’. Some crisps come in ‘foil fresh’ bags. Some crisps are crinkle cut. There are also lots of different brands. Try to get as wide a variety as possible. Try to get packets that have the same sell-by date, so your tests are fair. Crispiness: Devise a way to measure the crispiness of crisps. A crispy crisp is one that breaks without bending. It is brittle. So you could try to see how easy it is to break the crisps. Freshness: Investigate how long each type of crisp stays fresh. You will need to design an experiment for this. Perhaps when is gets a bit soggy. How could you measure this? The results might be down to your judgement. Getting wet: Design an experiment to see what happens if you don’t store your crisps in a dry place. You could put them somewhere that has a lot of moisture in the air (for example, the bathroom). You could try to work out if there is any way you can control the amount of moisture in the air. Regaining the crispiness: Click to edit project description Try to find out if there’s any way of making a soggy crisp crispy again. What happens if you heat them up? Try putting them in the oven or in the microwave. Does it work? How long do they need? Do some crisps require longer than others? The results: For each type of crisp you should have a list of results. Think of a good way to display the results, Things to think about How will you make each experiment a fair test? How will you make sure each crisp is the same size? Do you repeat the experiments, if so, how many times? How will you display your results? Did the same brand of crisp perform best for all the experiments? Useful Resources Find out what conditions are suggested for storing your crisps (these are usually given on the side of the packet).