Distinctive Programmes        
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Craft & Technology

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

1) Design and Technology and 2) Food and Nutrition.
 
The Design and Technology Department has staff strength of 4 teachers supported by two Technical Support Officers. The department is led by Ms Ng Huey Lee as Subject Head/C&T. MrBala and Mr Chui are coordinators who help in the running of the D&T department.

 

OUR TEACHERS

Ms Ng Huey Lee
SH / Craft & Technology
ng_huey_lee@moe.edu.sg
Mr Balasubramaniam Rajalakshmi balasubramaniam_rajalakshmi@moe.edu.sg
Mr Chui Fook Weng chui_fook_weng@moe.edu.sg
Mr Chong Chee Nian chong_chee_nian@moe.edu.sg
Ms Sharmini Deenathayalan sharmini_deenathayalan@moe.edu.sg
Mr Sallehuddin Md Yasin sallehuddin_md_yasin@moe.edu.sg
Mr Sasman Mohamed sasman_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.
      

OUR TEACHERS

Ms Raudhah Jumat
F&N Coordinator
raudhah_jumat@moe.edu.sg
Ms Low Zhen Yan Claire low_zhen_yan_claire@moe.edu.sg
Mdm Roslina Abdul Azizroslina_abdul_aziz@moe.edu.sg 

 

PHILOSOPHY
 
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.

DEPARTMENT PROGRAMMES

D&T F&N

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. Pupil 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 (mockups and prototypes)

4. Leverage 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


D&T AND F&N DEPARTMENT PEDAGOGY

Key strategies used include: 

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

D&T SIGNATURE DEPARTMENT PROGRAMMES

Description of Department Programmes 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.

2018 Science and Technology Challenge organized by Nanyang Polytechnic
2017 Science and Technology Challenge organized by Nanyang Polytechnic
2017 Bull’s Eye Competition organized by Ngee Ann Polytechnic

Photographs

  • Science and Technology Challenge 2018 
CT_2.png















The following students won the Most Innovative team for the Category 3 – Body Weight challenge! 

N Loka Mitra

Sec 3/5

Thesingu Srivarshini

Sec 3/5

Devapandian Shri Harini

Sec 3/7


  • Science and Technology Challenge 2017 
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dt_1.png








Our truss bridge and testing of the truss bridge!

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Our balloon-powered vehicle!

D&T F&N

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

  • 2017 Science and Technology Challenge organized by Nanyang Polytechnic
  • 2017 Bull’s Eye Competition organized by Ngee Ann Polytechnic

AwardNames
Champions1. Ang Wei Ning
2. Tiffany Ong Sin Ru
3. Buvaneswar 
1st Runner Up1. Ang Ming Zer
2. Muhammad Norhajid
3. Marvin Tan Dai Wei

  • 2017 Largest Sandwich Competition organized by Keat Hong CC WEC
  • 2017 Halloween Baking Competition- ‘Wickedly Boo-licious” organized by Assumption Pathway School
  • 2016 Cluster West 6 Culinary Competition organized by CW6 Craft & Tech Dept NFS Unit 
  • 2015 Sec 3NA Culinary Enrichment Workshop with Learning Appetite Group – Homemade Chicken burger with Benedict’s Egg
  • 2015 Ice-cream making competition organized by Nanyang Polytechnic
  • 2013 Ichef Competition organized by Republic Polytechnic
  • 2012 Sec 3E Cluster W6 Enrichment Workshop with Olive Leaf Resources – Developing competencies and skills in the preparation of shortcrust pastry and yeast products
  • 009 Junior Chef competition, 1st (Organised by Shatec and Teck Whye Sec)

Cluster W6 2017 Popsicle Bridge Building & Culinary Competitions

On 26 October 2017, the West 6 Cluster organised a Bridge-Building Competition for D & T students and a Culinary Competition for the F & N students.

The D & T students were tasked to design and construct a model bridge using the specifications provided. This allowed students to apply basic physics and maths principles, and experience what it is to be an Engineer, designing a bridge structure to a set of guidelines and then seeing it perform the function to withstand 25 kg during testing.

The F & N students collaborated with their peers from other schools to create a fusion dish that incorporated elements of different cuisines found in Singapore, using only ingredients provided during the competition.
Greenridge emerged 2nd Runners-Up in both the Bridge Building & Culinary Competitions.

EventAwardNames

Cluster W6 2017 Popsicle Bridge Building (Most Efficient Bridge) Competition

Bronze

1. Dylan Chia
2. Danial Mirza
3. Masrur Hossen

Cluster W6 2017 Popsicle Bridge Building (Aesthetics) Competition

2nd Runner Up

1. Selvam Sivashakthivelan
2. Sng Jia Hao
3. Tan Guan Heng

Cluster W6 2017 Culinary Competition

2nd Runner Up

1. Aqil Shah


Cluster W6 2017 Popsicle Bridge Building & Culinary Competitions - Photos

These students have been an inspiration for others as they have exemplified our school values of Perseverance, Responsibility and Diligence and displayed excellent teamwork in their preparation for the competitions. Greenridge is truly proud of you!


Inter-School Bull’s Eye Competition by Ngee Ann Polytechnic
Inter-School Bull’s Eye Competition by Ngee Ann Polytechnic
2017 Largest Sandwich Making Competition
2017 Largest Sandwich Making Competition
Plating, food garnish and presentations workshop
Plating, food garnish and presentations workshop
Exploring roles of ingredients in food investigation experiments
Exploring roles of ingredients in food investigation experiments

HOMEWORK AND ASSESSMENT POLICY

D&T F&N

Homework

Assessment

Homework

Assessment

  • 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