Introduce children to the techniques of flour resist batik and explore the history of batik in Africa. Children get a chance to practise the methods themselves.

Consider where the food that we eat comes from. Grown at home, locally or in another country? Discuss food miles. Who does the shopping, cooking, washing up? Where does the water come from? Cook a meal/dish and write the recipe to send to your link school. Suitable for years 5 and 6.

Make a Kple Kple mask using air-dry clay. Based on their research children design and make their own versions of these fascinating African masks.

Children discuss labour-saving gadgets and chores which are still time-consuming or unpleasant. They then work in groups to design their own gadget and present it to the rest of the class as in the Dragon’s Den.

Amazing Amazonian Appliqué! Children use the work of an artist inspired by the rainforest and Deep in a Rainforest as a starting point for some art work of their own. They create simple designs and dye their fabric nature’s way in this session.

Selecting appropriate tools and techniques chn create potato stamps of their own Adinkra cloth symbols, ready to block print on a cloth.

Children compare a food journal they have kept with a food pyramid which gives the recommended servings of different food groups. The need to include fruit and vegetables is highlighted and children design a garden to grow their own.

After WW2 and rationing farmers had to increase production. Children discuss where food comes from, and their views on the use of heavy farm machinery and pesticides. Children make a model of a fruit/vegetable or create an ICT presentation showing seasonal availability.

Children discuss their favourite meals, made a model/drawing of it as session 4. One group prepares a chicken curry. All taste this and vote for either the 1950s chicken meal or the modern day curry.

Children look at pieces of kitchen equipment and guess which were available in the 1950s. One group make a real chicken meal, whilst the others make a typical 50s dinner from Plasticine, an ICT package or paint/collage materials. All taste the 50s dinner.

Demonstrate a water rocket to children, they then make their own, adding fins, nose cone and design a launch pad.

Children return to the notion of a staple food. They look at uncooked couscous grain and discuss how this grain is a staple of much of North Africa and Middle East. Then children cook vegetable Tagine and enjoy eating it!

Children look at Festival of Britain architecture especially the Skylon and Dome of Discovery. They choose to make a Skylon, Dome or to design their own futuristic piece of architecture.

Children listen to a memoir of an elderly person's first car and then look at modern day car brochures looking for features which are new, and write a list of features they would like to see in future cars.

Children have the opportunity to cook one course of a typical 1950s meal or to set the table. Discuss safety measures before children cook the shepherds’ pie, rice pudding or sponge pudding and custard. Will everyone have a taste of all three dishes?

Moving on from the last session, children explore how boxes are made from nets by taking apart packaging boxes. Then using a pre-prepared net, children make and design their own boxes.

Practise cutting and joining skills by making a moving Dogger. This session links to English Plan 2 Stories with familiar settings. Learn how to cut well, make a hole in cardboard and construct moving joins using paper fasteners.

Immediately after the war many people cooked on open fires using wood, which was cheap or easy to gather free. Cook some potatoes on an open fire outside for children to taste with butter or cheese. If possible allow children to toast some marshmallows with adults.

On Earth we still have the same drops of water that touched the lips of the dinosaurs! In this session children use all that they have learnt in the previous session to create a self contained bottle garden. Suitable for years 3 and 4.

During the 1940 and 50s food was rationed. Discuss the ration allowance then and compare it with what you eat now. In groups and using suggested books or resource examples children will choose and cook a ration recipe for everyone to taste. Was our diet better then?