Distinctive Programmes        
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Craft & Technology

The Craft and Technology Department is responsible for 2 different subject areas:

1) Design &Technology and 2) Food & Nutrition.

The Design and Technology Department has staff strength of 8 teachers supported by 2 Technical Support Officers. The department is led by Ms Ng Huey Lee as Subject Head/C&T. Mr Chui is the coordinator who help in the running of the D&T department. 


Ms Ng Huey Lee
SH / Craft & Technology
Mr Chui Fook Weng chui_fook_weng@moe.edu.sg


Mr Sallehuddin Md Yasinsallehuddin_md_yasin@moe.edu.sg
Mr Sasman Mohamedsasman_mohamed@moe.edu.sg

The Food and Nutrition department has staff strength of 4 teachers. The department is led by Ms Ng Huey Lee as Subject Head of Department. The department is also supported by Mdm Sarina Samat and Mdm Raudhah Jumat as the F&N Coordinator. 


Ms Premaa Ravichandran
Ms Renuga D/O Rama Moorthy renuga_rama_moorthy@moe.edu.sg 
Mdm Roslina Abdul Aziz roslina_abdul_aziz@moe.edu.sg  
 Mdm Norliati Bte Asnabnorliati_asnab@moe.edu.sg 
Mr Chandrasekaran Sockalingam chandrasekaran_sockalingam@moe.edu.sg



Craft and Technology subjects (D&T and F&N) are instrumental for the development and honing of practical real-life solving skills. The students would be equipped with the ability to make sense of knowledge and develop critical and inventive thinking skills for the creation of effective solutions in a VUCA (volatile, uncertain, complex and ambiguous) environment.



The department nurtures students to be able to demonstrate the ability to handle authentic-based situation, integrate varied skills such as resource management and evaluation skills and create effective solutions.

Lower Secondary

A two year programme which allows students to undertake a series of projects progressively to consolidate their learning and to acquire new knowledge and skills as well as harness their innate curiosity to create through design-and-make activities.

Students shall develop:

  • An awareness of design in the made-world;
  • An appreciation of function, aesthetics and technology in design;
  • Basic design thinking and communication skills;
  • Experience the process of realizing design through making; and
  • Think and intervene creatively to become independent decision makers.

For Secondary One, students will learn to appreciate the making of ‘Display Stand’ and ‘Wooden Block Toy’ which is based on an authentic situation in the Singapore context. For Secondary Two students, they will learn to design and make an ‘Identification Light Device’ and a ‘Balancing Holder’ based on design opportunities. Through these teacher-controlled structured projects, they will experience the design process and understand the use of different materials, mock-ups and technology to make the product.

Upper Secondary

The six essential dimensions that are characteristic of learning in our D&T subject are:
1. Basic Thinking
2. Basic Technology
3. Project-driven Knowledge and Skills
4. Design Thinking
5. Doodling and Sketching
6. 3D Manipulation

In Secondary Four, D&T student will embark on their Coursework Exam starting from January to July. The Coursework Exam comprises of their design journal, presentation boards and prototypes. In October, students will sit for their Written Examination.

At the end of Secondary Three, we aim to develop designerly dispositions in our D&T students.

The Secondary Three programme consist of the following:

1. Student driven open-ended project to develop their design thinking and drawing communication Skills

2. Research work to support decision making in design process

3. Manipulating 3D objects (mock-ups and prototypes)

4. Leveraging on the three technological areas to complement design thinking

5. Use of ICT such as Google Sketch-Up to communicate design solutions

6. Doodling and sketching for effective design communication

Gracious and Dynamic Global Citizens – The department envisions students who will be able to demonstrate a sense of responsibility to share nutritional knowledge with family & the community and stay abreast with new developments in culinary and food technology. Building Character, Nurturing Talents – Through hands-on practical sessions, student-centered and independent learning, we hope to develop our students to be confident, resourceful, discerning and healthy individuals.

Lower Secondary

1. Food and Consumer Education syllabus 

2. Hands-on cooking practical session 

3. Coursework – Students will be tasked to plan and prepare a food item or dish, by considering and evaluating a situation that embraces one or more areas of the syllabus. 

4. Competitions 

Upper Secondary 

1. Food Science and Nutrition syllabus 

2. Hands-on cooking practical session 

3. Coursework – in-preparation sessions for GCE N and O level examination at Sec 3 level 

4. Culinary Enrichment workshop for Sec 3 F&N Students 

5. Competitions


Key strategies used include: 

  • Instruction and demonstration
  • Peer instruction (between students) and group work
  • Self- directed learning
  • Hands-on tasks

The Upper Secondary students would be proficient in the use of ICT software such as Google Sketchup to produce the various drawings for their Presentation boards. Students will also participate in competitions to encourage creativity through design and thinking challenges.

  • Science and Technology Challenge 

The following students won the Most Innovative team for the Category 3 – Body Weight challenge for the 2018 Science and Technology Challenge! 

N Loka Mitra

Sec 3/5

Thesingu Srivarshini

Sec 3/5

Devapandian Shri Harini

Sec 3/7



Our truss bridge and testing of the truss bridge!


Our balloon-powered vehicle!
  • Bull’s Eye Competition organized by Ngee Ann Polytechnic


  • Cluster West 6 & 8 Culinary Competition by CW6 Craft & Tech Department, NFS Unit

Seri Rahayu Bte Rahmad from Sec 3/2, together with two other team mates from other schools won the first place. Jernice Ong Geok Peng and Benjamin Chan from Sec 3/2 produced two other dishes with their respective teams.

  • Food Technology Enrichment programme - Sciences behind Ice-cream making and Molecular Gastronomy workshop organized by Singapore Science Centre
  • Largest Sandwich Competition organized by Keat Hong CC WEC
  • Plating, food garnishing and presentations workshops







  • 1 homework per week
  • Some assignments would be included for assessment purposes

  • Journal and Coursework
  • Practical work
  • Mock up projects
  • Test and Examinations

  • 1 homework per week
  • Some assignments would be included for assessment purposes

  • Course work
  • Practical work
  • Project-based assignments
  • Test and Examinations