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Lab

See the idea. Put it to the test.

956 practicals from Kindergarten to Year 12, in 9 subjects. A practical gives the idea, what you need, the steps, what you should see and a safety card. A teacher-led practical gives the idea and its hazards; its method is for tutors on the learning platform.

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Review

Reviewed before publication (owner’s confirmation, 24 September 2026). That covers every practical here, and a practical’s page lists the sources its author read.

A safety card on every page

The risk, who supervises and the hazards. The 38 teacher-led practicals show their idea and hazards here; their materials, steps and sources, and any result, control or note that states a number or an amount, are for tutors and administrators on the learning platform.

School laboratory, not for home

207 practicals are medium or high risk. Each says so on its page: In a school laboratory, with a teacher supervising, under the school's risk assessment. Not for home.

Curriculum references

Each practical lists the NSW syllabus outcomes and Australian Curriculum v9 codes it supports. They are references, not a verified or complete curriculum alignment.

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Clear all

A practical is carried out at the bench, in the classroom or outdoors. A practical with its model not built stands on its own; the page says where a step mentions the model. A calculation and data practical works from published figures by hand, with a calculator or in a spreadsheet. No Lab page includes an interactive model; the Concept Studio holds the demonstrations.

5 practicals

Technologies K–10 · Agriculture and food

  1. Technologies K–10 · Years 1–2

    From cream to butter: a dairy food made by shaking

    Cream from cows' milk turns into butter when hard shaking makes its fat droplets join together and separate from the liquid buttermilk.

    PracticalMedium risk

  2. Technologies K–10 · Years 1–2

    Preparing a fruit platter: serves and safe food steps

    A standard serve of fruit is about 150 g, so weighing prepared fruit shows how many serves a platter holds and how to share it fairly.

    PracticalMedium risk

  3. Technologies K–10 · Years 3–4

    From wheat grain to flour: milling by hand

    Milling breaks wheat grains into flour, and sieving separates the brown bran from the white endosperm flour, while the total mass stays the same apart from dust that escapes.

    PracticalLow risk

  4. Technologies K–10 · Years 5–6

    Sowing depth: when do wheat seedlings emerge

    In a managed crop, sowing depth is a decision: a seed sown deeper must grow further on its stored food before reaching light, so it emerges later, which is why farmers set air seeders to a chosen depth.

    PracticalMedium risk

  5. Technologies K–10 · Years 5–6

    Why bread dough rises: yeast and temperature

    Yeast ferments sugar in dough and gives off carbon dioxide that makes the dough rise, and it works faster in warm conditions, which is why bakers prove dough somewhere warm.

    PracticalMedium risk

For tutors and administrators

The materials and steps of every teacher-led practical are on the learning platform, with the safety card first. Sign in with a tutor or administrator account to read them.

Open the teacher-led practicals