Craft and Technology
Explore how the Craft and Technology department builds creative, ethical, and future-ready students through art, design, and food science programmes.
1. Department Programmes
a) Museum Art Education Package
Objective: To develop students’ ability to perceive, appreciate, and communicate through the visual arts.
To immerse students in Singapore’s vibrant art landscape, the school organises curated learning journeys to key museums and exhibitions, including docent-led visits to the Singapore Art Museum, the Peranakan Museum, and the Singapore Biennale.
During these experiences, students engage in guided art conversations and thoughtfully designed tasks that deepen their understanding of visual elements, aesthetics, and art history. They are encouraged to analyse, interpret, and articulate their responses to artworks, fostering critical thinking and visual literacy.
Through reflective discussions both at the museums and back in the classroom, students learn to localise artistic concepts and select meaningful subject matter for their own creative expressions. These encounters with authentic art experiences not only broaden their perspectives but also inspire and inform their personal art-making journeys.
b) Lower Secondary Design & Create Curriculum
Objective: To develop students’ design capability through Knowledge Building.
The Lower Secondary D&T curriculum immerses students in design experiences that mirror real-world practice. Students are guided to build knowledge together, sharing and developing ideas collaboratively in their design journals and class discussions. Through this process, they learn to improve ideas collectively rather than just individually.
They acquire foundational sketching skills to communicate their thinking clearly and explore a range of ideation techniques that stimulate originality and deepen their creative capacity. Beyond ideation, students turn their concepts into reality by creating prototypes in the workshop, where they learn to work safely and effectively with materials, tools, and machines.
This combination of knowledge building, creative thinking, and hands-on making nurtures students into confident, reflective, and innovative problem-solvers.
c) Upper Secondary Design and Technology Enrichment Programme
Objective: To cultivate students’ ability to design for sustainability, human flourishing, and the responsible use of AI, equipping them to create solutions that are environmentally responsible, socially meaningful, and future-ready.
The Upper Secondary D&T curriculum deepens students’ understanding of how design impacts people, society, and the planet. Students learn to analyse user needs, conduct research, and evaluate ideas critically with an emphasis on sustainable materials, circular design principles, and systems thinking. They are encouraged to consider the well-being of users, the long-term consequences of design decisions, and the potential for their solutions to improve quality of life.
AI tools are introduced as co-thinkers, helping students generate, refine, and test ideas while strengthening their evaluative and ethical reasoning. Students learn to question AI-generated outputs, compare alternatives, and make human-centred, ethically informed design choices.
Through iterative prototyping, reflective practice, and critical use of AI, students develop technical expertise, creativity, and an ethical sensibility, preparing them to contribute thoughtfully to a future where design serves both people and the planet.
d) Lower Sec AI Augmented Food and Consumer Education (FCE) curriculum
The Lower Secondary Food and Consumer Education (FCE) programme integrates AI-augmented learning modules to support student-centred, inquiry-based learning. Students are nurtured to be informed, reflective, and responsible individuals as they engage in meaningful tasks that deepen their understanding of the relationship of food with well-being, culture, consumerism, sustainable consumption and responsible living.
e) Upper Sec Nutrition and Food Science (NFS) Learning Journey
The Upper Secondary Nutrition and Food Science (NFS) programme is enriched through curated learning journeys that bring classroom learning to life. These experiences provide students with authentic exposure to the Food and Beverage (F&B) industry, allowing them to connect theory with real-world practice.
Students explore key areas such as food preparation, food safety, and F&B operations through hands-on and observational learning.
For example,
At the Baking Industry Training College (BITC), they work in an industrial kitchen to prepare items such as macarons, gaining insight into the precision and discipline required in large-scale production.
Through visits to industries like Pizza Hut, students observe food safety protocols, kitchen workflows, and service operations in a fast-paced environment.
At Acetek College, they further develop food preparation skills, learn from industry professionals, and explore food presentation and plating techniques.
These learning journeys deepen understanding, strengthen critical thinking, and build confidence. More importantly, they inspire students to appreciate the relevance of their learning and explore future pathways in food science, nutrition, and the F&B industry.