Our Food & Design curriculum equips students with life skills to lead a healthy life. Our students learn to prepare food that is nutritious, tasty and visually appealing. They also conduct research and exercise creativity to prepare a personalised dish for a specific consumer.

Learning Outcomes
Food & Design (Year 2) Apply the principles of nutrition and a balanced diet Observe, measure and record investigative data accurately Interpret, evaluate and establish validity of observations made Make informed decisions with appropriate justifications Apply food preparation techniques and use different cooking methods Demonstrate proficient use of equipment and good management of resources in food preparation Make ethical decisions

Learning Outcomes

Food & Design (Year 2)

Apply the principles of nutrition and a balanced diet

Observe, measure and record investigative data accurately

Interpret, evaluate and establish validity of observations made

Make informed decisions with appropriate justifications

Apply food preparation techniques and use different cooking methods

Demonstrate proficient use of equipment and good management of resources in food preparation

Make ethical decisions

Programmes
Year 2
Food and Design Concepts Cooking and Heat Transference Food Safety and Preservation Nutrition and Health
Science Concepts Heat Transference (Conduction, Convection and Radiation) Biotechnology Nutrients and Diet-Related Diseases

Programmes

Year 2

Food and Design Concepts

Cooking and Heat Transference

Food Safety and Preservation

Nutrition and Health

Science Concepts

Heat Transference (Conduction, Convection and Radiation)

Biotechnology

Nutrients and Diet-Related Diseases

Gallery

Students in action during a class where they learnt how to cook one of Singapore’s iconic dishes, the curry chicken.

Academic Studies

Aesthetics

English Language & Literature

Humanities

Languages