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


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.