Design and Technology Nutrition and Food Science

Vision

Every child a resourceful and creative problem solver

Staff Details

craft and technology department

Name / Designation
Mdm Peggy Teng Choy Ling (SH / Design & Technology)
Mr Victor Tan
Mr Ho Tung Robert
Mr Wilson Koh Kian Neng
Mr Toh Boon Cheok
Ms Goh Kai Li Callie
Mdm Rosemalina Abdul Ghani
Mdm NurMushthafiah
Mr Nordin Bin Darwis
Mr Muhammad Bin Abd Samat
Mdm Mok Check Jong

Design & Technology

Design process is the learning platform in D&T. Pupils undertake a series of design and make projects progressively (from Secondary 1 to 4/5) to acquire new knowledge and skills through this learning platform.

Nutrition and Food Science

In the Nutrition and Food Science unit, the curriculum is split into lower secondary Food & Consumer Education (FCE) and upper secondary Nutrition and Food Science (NFS).

Through our daily theory and practical lessons, we aim to provide students with the relevant nutritional and consumer knowledge, and basic culinary skills to empower them to make informed food and consumer choices in life.

Key Initiatives

S/No	Name of Programme	Objective(s)	Levels
1	D&T Project 1: Display Stand for Toy Car Project 2: Key Tag FCE	In Secondary 1, students learn Lines and Circles technique to sketch their ideas. Students learn and develop freehand sketching skills through idea generation and development. They also go through the tactile experiences when they tinker, test and evaluate ideas through building quick mock-up and finally constructing the prototype as their final design proposal. Students experience working with aluminium in Display Stand Project and acrylic in Key Tag Project. Students will go through 3 to 4 practical lessons to acquire the basic culinary skills, and familiarise with basic kitchen hygiene and safety guidelines. A simplified coursework where students need to conduct some form of research and present their information either in a poster, report or PowerPoint slides. Lessons will focus on the following: Balanced diet Nutrients, their functions and sources Various methods of cooking Food & Kitchen safety Money management Being a discerning consumer	Secondary 1
2	D&T Project 1: Snack Board Project 2: Night Light FCE	In Secondary 2, students learn Shape Borrow technique to sketch ideas for Project 1 and Random Lines technique for Project 2. Students also learn basic electronics in the Night Light Project. The students will design and make the Snack Boards and coat with a layer of food grade finishing. The boards will be used to plate their food during the FCE lesson. Students experience working with jelutong (wood) in the Snack Board Project, and acrylic in the Night Light Project. Students will go through 2 to 3 investigative practical lessons to acquire more advanced culinary skills, analytical skills and reflective thinking. A simplified coursework where students need to conduct some form of research and present their information either in a poster, report or PowerPoint slides. Lessons will focus on the following: Diet related health problems Nutritional needs of different age groups Evaluation of food Food culture in Singapore Sustainable consumption of goods and services	Secondary 2
3	D&T Project 1: Water Filtration System Stand Project 2: Singapore Bird Paradise NFS	Students do research to understand and define user needs, explore and develop design solutions, and realise their ideas using hand tools/equipment/machines when embarking their design journeys in the two projects. Project 1 (Water Filtration System Stand) is a spinoff project from the Water Sustainability Interdisciplinary Learning during the Sec 3 Learning Festival. For Project 2, the D&T students will go for a Learning Journey to Singapore Bird Paradise to seek design opportunities for their project. Students explore how things work to learn the three technologies, i.e. Mechanisms, Electronics and Structure. Students will go through a series of practical sessions to acquire advance culinary skills such as cutting and portioning a whole chicken, and the various methods of cake-making such as rubbing-in, whisking and creaming. Students will complete a full coursework base on the following components: Research Decision making Exploratory Study Planning Execution Evaluation By the end of the coursework, students would have completed the practical exam and produce a comprehensive report to showcase their learnings.	Secondary 3
4	D&T / NFS Coursework: GCE ‘O’ and ‘N’ Level Coursework	Students will be working on their GCE ‘O’ and ‘N’ Level coursework examination from Term 1 to Term 3	Secondary 4/5

Activities for the Year

S/No	Name of Programme	Objective(s)
1	Junior Show D&T NFS	To showcase students’ projects that are done with the knowledge and skills acquired in the D&T and FCE subjects D&T This year, the sec 2 students will showcase their Project 1: Snack Boards and compete for the Best Young Designer Award. The Sec 3 students will setup 3 D&T related activity booths to engage the Sec 2 students to learn D&T through hands-on and fun way! NFS In 2023, selected Sec 2 students participated in the ‘Best Poster Presentation’ and “Junior Master Chef competitions’. For the poster presentation, students were tasked to showcase their practical exam dish, nutritional and health benefits attractively in A3 posters. For the Junior master chef, students were required to prepare ,cook and serve a healthy snack attractively, within 1 hour. The Sec 3 NFS students set up sensory booths, namely, 'Taste', 'Touch', 'Smell', to engage their juniors. 'Taste' - Identify the healthier drink 'Touch' - Identify the 'hidden' food item 'Smell' - Identify the fruit/food/flavour
2	NFS	NFS Upper Secondary NFS students went for an enrichment workshop to learn how to make macarons at BITC Tai Seng. They were introduced to the basics of making French macarons and chocolate ganache filling. It was an enriching and fulfilling session as all the students succeeded and brought back boxes of colourful and delicious macarons.