Design and Technology Nutrition and Food Science

Mdm Peggy Teng Choy Ling
(SH / Design & Technology)

Mr Muhammad Redzuan
(HOD / Discipline)

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 Mohamad Redzuan Bin Jamari

Mdm Mok Check Jong

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

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.