This is an index of the MRAT titles.

This is an additional document for those working in the area of Food, and should be read alongside the MRATs.

The use of a hob, either as a separate unit or as part of a ‘cooker’ powered by gas or electricity. The use of a kettle or urn for heating water.

Joining two surfaces together using a variety of adhesives.

The use of scissors for cutting paper and boards.The use of craft knives and scalpels, with and without cutting mats.

This wide range of epoxy adhesives and polyester resins is produced mostly as two-component systems. Curing is effected by the reactions of a resin and a hardener.

This document is a description of a number of food tests that can be carried out in schools.

This is a description of the main causes, sources and symptoms of food poisoning. This should be read with the MRATs.

Students spending time, either on day-release or on block-release in a working environment, practising skills learnt on construction courses. Visits to construction sites to observe working practices. Visits to domestic and commercial building sites.

The demolition of timber stud walls that may have been built for practice. The demolition of practice walls of brick or blocks.