Craft & Technology
The Art Unit organises an outreach talk by the National Gallery of Singapore for the Sec 3E and 3NA Art students. The talk aims to develop students’ awareness and appreciation of Singapore and Southeast Asia art via 4 key artworks which play an important part in the story of Singapore and Southeast Asian history.
Design & Technology (D&T) Unit
Nutrition and Food Science Unit
Unit MissionTo empower students to make informed decisions as discerning consumers
Lower Secondary – Supermarket Tour
Supermarket Tour is a signature programme for the Secondary One FCE students. In this programme, students took a guided tour through the supermarket aisles with the FCE teachers to discover various tips in making economical and healthy food choices.
Lower Secondary – In-Vend My Meal!
The NFS unit collaborated with Chef-in-Box (JR Vending) to promote education in Food Innovation and Technology. The objective of this programme is to nurture our students to be future-ready learners. As part of their alternative assessment, the FCE students were tasked to design and create a healthy fusion dish that is suited for dispensing from vending machines.
Chef Kim Dong Suk, an international award-winning from Seoul, Korea was also invited to share the processes in making a signature Korean dish, Bibimbap. The students had a light-hearted dialogue session with the chef to learn more about what it takes to be a successful chef.
Lower Secondary – Ice-cream making workshop
The Secondary One NT students were engaged in ice-cream making workshop as part of their enrichment programme. Through this hands-on activity, the students were able to have fun and at the same time, learn about the processes in ice cream-making and the effect of impurities during the process of freezing.
Upper Secondary – Food Science and Sensory Evaluation workshop
The Secondary Three Express students attended a 3-hour workshop in Temasek Polytechnic (School of Applied Sciences) to discover more about the common food starches. They experimented with different food starches and observe its thickening and freezing properties under different conditions. They also conducted a sensory evaluate of various starch formulations in the sensory evaluation room.
Upper Secondary – Molecular Gastronomy workshop
This Molecular Gastronomy workshop is part of Food Nutrition enrichment for Secondary 3NA students. Through this workshop, students mastered the basic molecular-gastronomic techniques such as spherification, emulsification and powderisation using new technologies and natural texturing agents to deconstruct desserts and cocktails. Students were able to fuse their understanding of food science and culinary arts.
Upper Secondary – Elective Module: Culinary and Pastry & Baking by SHATEC
The Secondary Three NA and NT students enrolled in this programme designed to provide them with the basic pastry and baking skills and knowledge. Students learned to use Food & Beverage industrial equipment. They also had an interactive session with the trainers, who were former chefs from renowned establishment.