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.
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Ms Ng Huey Lee
SH / Craft & Technology
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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
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Ms Raudhah Jumat
F&N Coordinator
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raudhah_jumat@moe.edu.sg |
| Ms Low Zhen Yan Claire | low_zhen_yan_claire@moe.edu.sg |
| Mdm Roslina Abdul Aziz | roslina_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 |
|---|---|
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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.
The six essential dimensions that are characteristic of learning in our
D&T subject are: 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
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D&T AND F&N DEPARTMENT PEDAGOGY
- Instruction and demonstration
- Peer instruction (between students) and group work
- Self- directed learning
- Hands-on tasks
| D&T SIGNATURE DEPARTMENT PROGRAMMES | ||||||
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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
 The following
students won the Most Innovative team for the Category 3 – Body Weight
challenge!
  Our truss bridge and testing of the truss bridge!  Our balloon-powered vehicle! |
| D&T | F&N | ||||||||||||
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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.
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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.
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 |
2017 Largest Sandwich Making Competition
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 Plating, food garnish and presentations workshop
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Exploring roles of ingredients in food investigation experiments
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Homework |
Assessment |
Homework |
Assessment |
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