Information

Information

The Craft & Technology department comprises four units:

• Art

• Design and Technology

• Food and Consumer Education / Food and Nutrition

• Music

Art

The syllabus aims to develop students as active artists and informed audience with:

• Curious minds that are open to exploring and experimenting in art.

• Critical and inventive thinking in creative expression.

• Personal voice and capacity to collaborate with others in art.

• An awareness, interest, and respect for art from diverse social and cultural perspectives

Pedagogies & Modes of Instruction

Art is learned through hands-on sessions which engage all the five senses. The use of visuals and multi-media enables students to have a deeper understanding and appreciation of different art forms. Students also leverage technology to learn collaboratively.

Key Programmes & Activities

• Pop- Art

• Tessellation

• Cubism abstract art

• 25th Anniversary Mural using recycled bottle caps ( VIA)

• Self Portrait Mixed Media

• Printmaking

• Upper Secondary Art Learning Journey to Museums and Art Exhibitions

Design & Technology

The aim of Design & Technology (D&T) is to enable pupils to harness their innate curiosity and ability to create through design-and-make activities. It enables students to develop their dispositions for enterprise, creativity and innovation by identifying and responding to design needs through the process of research and observation, idea conceptualisation and development, graphic communication and working with appropriate tools and materials.

D&T is a compulsory subject for lower secondary students, while at upper secondary level, it is offered as an elective for interested students. Lower secondary students do not sit for a written examination, but they submit their coursework for assessment instead. Upper secondary students have to submit their coursework and sit for written examinations as part of their assessment.

Pedagogies & Modes of Teaching

Coursework is a core component of the curriculum for this subject, transcending all levels from Secondary 1 to 5. Through execution of the coursework and practical activities, students articulate their design problem solving capabilities.

During Secondary 1 and 2, the emphasis is on understanding and appreciating the whole design cycle. During Secondary 3, the focus is on enhancing the research and decision making aspects, as well as to improve students’ ability in doodling and sketching for ideas exploration.

Key Programmes & Activities

• Tealight cum Handphone Holder using Aluminium and Wood

• Mini Torchlight

• Designing for Elderly with Walking Stick

• Coursework Projects at Sec 3

• Cardboard Modelling

• Digital sketching/ideation using Sketchbook app

Food and Consumer Education, Food and Nutrition (F&N)

At lower secondary level, all students are required to take Food and Consumer Education as a subject. The aim of the syllabus is to empower students to take responsibility in making choices and decisions about health and daily needs through demonstration of:

• an understanding of relationship between health and nutrition

• an understanding of the importance of making informed decisions about food, consumer products and services

• the ability to apply the basic principles of nutrition and food management for healthy living

• the ability to apply the basic principles of consumer education to make informed choices as a consumer

At upper secondary level, Food & Nutrition (F&N) is offered as an elective subject. The aim of the subject is to develop students’ understanding of the concepts of nutrition and meal planning, develop students’ understanding of the relationship between diet and health, develop students’ understanding of the principles of food science equip students with the knowledge and skills to make informed decisions concerning food and nutrition.

Pedagogies & Modes of Teaching

Coursework is a core component of the curriculum for this subject, transcending all levels from Secondary 1 to 5. Through the execution of coursework and practical activities, students demonstrate their understanding of the concepts of nutrition and meal planning for dietary needs of different groups of consumers.

A thematic approach is used for Secondary 3 coursework, which revolves around the concept of planning and making a balanced diet for different age groups of consumers. This requires students to conduct research on the dietary requirements of specific target groups before embarking on creating dishes suitable for the targeted group, so as to promote healthy eating habits.

Key Programmes & Activities

• Sec 1 - Creating healthier snacks for school canteen

• Sec 2 - Creating healthier local hawker dishes

• Culinary Competitions

• Food Sustainability Awareness with Science Department

• Healthy Lifestyle Week Challenge with PE Department

Music

Students will have the opportunities to explore their environment through sounds and develop a connection with music through experiences that are meaningful and valuable. These include the ability to listen, sing, play, create and express themselves musically.

At lower secondary level, all students will have an opportunity to learn and perform with 1-2 musical instruments as well as create their own music during their music lesson.

Through the Music curriculum, students will be introduced to a wide range of genres and styles to put them in touch with their heritage as well as deepen their understanding of the cultural diversity of music in Singapore and the world.

Pedagogies & Modes of Teaching

• Students will learn through:

• Musical Communication and Culture

• Musical Collaboration

• Musical Creativity

• Critical Thinking in Music

Key Programmes & Activities

• Learning Musical instruments : Piano Keyboard, Ukulele, Drums

• Pop-Band Covers - Battle of iBands

• Music Creation and Song Writing

• ASEAN Music