Food & Design

Through an engaging Food & Design curriculum, students develop practical life skills while exploring the relationship between food, nutrition, science and design.

Last updated 5 August 2026

Food & Design

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

Programmes

Overview of Year 2 Programme

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.

Two students in blue uniforms cook pancakes on an induction stovetop in a school kitchen classroom.

Two young women in blue aprons cooking together, stirring food in a pan in a bright kitchen classroom.

Two smiling girls in blue aprons cook together, stirring a pan on an induction stove in a school kitchen.

A smiling girl in a blue apron cuts food at a counter in a school kitchen class with other students behind her.