Craft and Technology

Head of Department: Mr Ong Khim Ghee Samuel

Subject Head: Mr Han Ban Siew Sean

ART Coordinator: Mrs Angeline Morrison-Neo Swee Ting

NFS Coordinator: Mdm Siti Zubaidah Binte Ismail

D&T Teachers:
Mr Chia Heok Meng
Mr Sng Fook Chong
Ms Zubaidah Binte Ibrahim
Mr Unais Bin Yusof
Mr Tan Boon Lee

Art Teachers:
Miss Sim Jia En
Ms Cheryl Cheong
Mrs Edith Milesi – Cheng Eng Eng

NFS Teachers:
Mdm Shahnaz D/O Sheik Abdul Karim
Mdm Linda Yap
Ms Khasturi D/O Gonasaygnran

DESIGN & TECHNOLOGY (D&T)

The D&T unit aims to prepare students to participate in tomorrow’s rapidly changing world by creating opportunities for students to think creatively through the design process in designing and making. We structure our curriculum to promote thinking and tinkering to develop solutions.

Students are:

exposed to varied design skills, technical methods and practical prototyping techniques to perform the desired tasks confidently.
To build and apply a repertoire of knowledge, understanding and skills in order to design and make high-quality prototypes and products for a wide range of users.
To critique, evaluate and test their ideas and products.

Key Programmes

Learning of electronics components and circuitry.
Research that includes testing new ideas through the making and testing of prototypes.
Use of TinkerCAD and design & print 3D design in the curriculum
Use of Google SketchUp in Upper Secondary for visualization and coursework

ART

Art plays many important roles in our lives. It captures memories, communicates ideas, shapes values and evokes emotions. It exists all around us in different forms, from the colours, shapes and patterns in nature to everyday images and designs on magazines, products and media.

The Art Unit aims to help students to develop their 21CC skills by
Expanding imagination, enhancing creativity and developing adaptability. Building the capacity to critically discern and process visual information and communicating effectively.
Fostering a sense of identity, culture and place in the society.

Key Programmes:

Lower Secondary career themed projects (Product designer, Animinator/Character designer, Photographer, Fine Artist etc.)
Art Talent Development Programme
Artist talk by local artists and designers
Digital Illustration/Animation/Digital drawings on iPad
Adobe Photoshop modules
Museum-based learning and field trips
Experiential learning outside classroom

NUTRITION AND FOOD SCIENCE (NFS)

Food and Consumer Education (Lower secondary)

The Food and Consumer Education (FCE) syllabus equips students with essential knowledge and skills to navigate evolving social, economic, and technological changes. It promotes financial literacy, sustainable consumption, and digital awareness while fostering social and emotional competencies for responsible decision-making. Aligned with national initiatives like the Singapore Green Plan 2030, the curriculum prepares students to be discerning consumers and active contributors to society. The Applied Module (AM) further enhances learning by allowing students to deepen their understanding and develop core skills such as creative thinking, needs analysis, and decision-making, ensuring they are well-prepared for future challenges.

Food and Nutrition (Upper secondary)

The Nutrition and Food Science (NFS) curriculum equips students with essential knowledge in nutrition, food literacy, and sustainability, enabling them to make informed dietary choices and address food security challenges in Singapore. By applying food science principles, students learn to prepare nutritious meals, reduce diet-related risks, and adopt responsible consumption habits. Aligned with the Desired Outcomes of Education (DOE), the syllabus nurtures responsible citizens who advocate for healthy eating and innovative food solutions. Coursework process skills are integrated into the curriculum, providing opportunities for hands-on learning and self-directed exploration, ensuring students are well-prepared for a rapidly evolving world.

Key Programmes:

Integration of coursework skills into both Lower and Upper secondary syllabuses
Experiential learning through Food Science experiments
Collaborative learning with exposure to various cooking methods
Inquiry-based learning focused on selected topics