CREST Awards

Science, technology, engineering and maths (STEM) enrichment activities to inspire and engage young people aged 5-19 years


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Professional development
Families & teenagers (aged 12+)
Families (children aged 12 & under)



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Celebrating achievement in national competition level

Gianamar receiving the CREST prize for Understanding of Real World Context at the 2012 NSEC finals

Acknowledging success through CREST Awards

Making sure students have a tangible recognition of their hard work, effort and success that is respected by organisations such as UCAS.

A framework for good quality project work in STEM

The CREST Awards offers a robust and consistent framework for students and mentors to use to create high quality projects

Resources available to promote and support the scheme

There are lots of resources available to promote and support the scheme – none more important than our CREST Local Coordinator Network

In your area

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Cooking Food

Cooking Food .pdf

Click below to read a summary of the Cooking Food project ideas for Bronze, Silver, and Gold awards; or to go back to project ideas click here.

CREST Bronze
Compare how well bread rises when made from different types of flour
Different types of flour are used to make different types of bread. Most flours are made from grinding wheat. There are also other types of flour, which are made from other ingredients such as rice, potatoes and soya. Some people can’t eat bread because they’re allergic to wheat or gluten which is in wheat. So they have to use alternatives, for example gluten-free flour. In this project you’re going to make bread dough using some different types of flour. You’ll compare how well the bread rises.

CREST Silver
Investigate the effect of cooking on pasta
Pasta is mainly sold as dried shapes or strands that are hard and brittle. After cooking for only a short time they become soft and flexible. In this project you’re going to investigate how cooking pasta affects its properties. You’ll see if this is linked to how starch in pasta in altered during cooking.

Investigate the effect of natural and chemical additives in bread
Most shop-bought breads also contain a selection of different natural and artificial additives designed to make the bread last longer and keep it fresh during its shelf-life. All bread that is produced for sale must display a full ingredients list on its packaging, including additives. Investigate the role of different additives used to preserve and enhance the quality of bread and determine how effective different additives are.