Craft and Technology
Head of Department (Craft and Technology)
Mr Kelvin Law
Senior Teacher (Art)
Mr Sam Lim Tze Meng
|DESIGN & TECHNOLOGY||ART||NUTRITION AND FOOD SCIENCE|
Mr Terrance Lee Jin Han
Ms Kerbie Sua
Mr Mohamed Zaidy
Mr Ng Cheng Kwee
Ms Felicia Teo
Visual Arts Coordinator
Mr Indra Hamzah
Ms Aishah Lidon
Senior Teacher NFS
Ms Veronica Chua
General Art Programme
- Visual Arts @ Lower Secondary
- ‘NT’ Level Art @ Upper Secondary
- A JWSS Distinctive Programme ‘O’ Level Art @ Upper Secondary
- Lower Secondary
- fosters students’ sense of identity, culture and place in society;
- builds students’ capacity to critically discern and process visual information, and communicate effectively in the 21st Century; and
- expands imagination and creativity.
- enjoy art,
- communicate visually, and
- make meaning through connecting with society and culture.
From observing to inquiring
From creating to innovating
| Appreciate |
From connecting to responding
Design & Technology
- Design & Technology
- develop an awareness of design in the made-world;
- develop an appreciation of function;
- aesthetics and technology in design;
- develop basic design thinking and communication skills;
- experience the process of realising design through making; and
- think and intervene creatively to become autonomous decision makers.
- Structures – supporting systems designed for minimal movement
- Mechanisms – movement systems designed to transfer and control physical movement and forces from one point/direction to another
- Electronics – control systems designed to sense, process and control via electrical signals.
T & L Framework:
Nutrition and Food Science
- Food & Consumer Education (FCE) @ Lower Secondary
- Food & Nutrition (FN) @ Upper Secondary
- understand the importance of nutrition for long-term health;
- apply basic principles of consumer education;
- apply basic financial principles for everyday decision making and planning;
- appreciate and develop an understanding of food, nutrition and trans-cultural awareness in the global context;
- nurture and develop critical thinking, problem-solving and creativity, a spirit of enterprise, innovation and aesthetic awareness; to make informed and discerning food and consumer-related decision;
- develop positive attitudes and values for the well-being of the community (families and society); and
- demonstrate effective and responsible use of resources for the individuals and the community.
- develop candidates’ understanding of the concepts of nutrition and meal planning;
- develop candidates’ understanding of the link between diet and health;
- develop candidates’ understanding of the principles of food science; and
- equip candidates with the knowledge and skills to make informed decisions concerning food and nutrition.
|Core areas of study|
1. Food studies
2. Consumer studies
|Elective module||1. Nutrition & Food Science|
2. Food Entrepreneurship
3. FCE & The Community
|Japan International High School Arts Fest||Participation||2019|
|D&T Awards 2019||Creative Innovation Award||2019|
|Quick Links to the other Activities|
|Design & Technology||Nutrition and Food Science|
|Gallery Learning Experience @ Dragon Kiln
As part of our Art Talent Development Programme, our secondary two students were engaged in a Gallery Learning Experience @ Dragon Kiln where they learn more about ceramics and interact with clay making at one of two dragon kilns remaining in Singapore.
Peer-Led Guide Training @ Singapore Art Museum (SAM)
As part of our Art Talent Development Programme, our secondary two students attended the Peer-Led Guide Training @ SAM where they were equipped with contemporary art knowledge and public speaking skills. This programme will not only assist in enhancing students’ self-confidence and communication skills, but also give them practice in answering questions from the guided group; peers or students from other schools.
Gallery Learning Experience @ Singapore Tyler Print Institute (STPI)
Our secondary two students from the Art Talent Development Programme were engaged in a Gallery Learning Experience @ STPI, where the experience heightens their visual arts appreciation through Guided Tour and Special Hands-on Exhibition Workshop on Mono Print & Stencil Screen Print.
Destination Imagination National Tournament 2019
On 1 April, a team of 7 Secondary two students from the Art Talent Development Programme participated in the Destination Imagination National Tournament which provides opportunities for participants to think creatively, take risks and work together to solve common problems.
We are pleased to announce that the team achieved the 1st Runner Up for Middle Level in the Fine Arts Challenges titled “Vanished!” for this tournament.
Inquiry Learning Activity
the 16 May 2019, our D&T
students went on an Inquiry Learning Activity @ Ikea Tampines. The objective is in line with our school’s JWSS
Pedagogy of “Arousing Curiousity,
Facilitating Discovery and Enabling Insight”.
D&T Awards 2019
The annual D&T Awards is organised by the Design & Technology Educators Society (DTES) and given out annually to student designers for their outstanding design work. This year, it attracted over 341 entries from 45 schools, of which 56 entries from 24 schools were shortlisted for final evaluation by the panel. Zin Lin Htet from 4E1’18 was recognized and awarded the D&T Awards 2019 under the Creative Innovation category.
Shapable Photo Frame is a product that allows user to use it as a multi-shape mobile photo frame or props for photo taking. The form of the product was inspired by attractive shapes in nature i.e. flowers.
|W3 Cluster Culinary Competition
6 F&N students recently participated in this year’s W3 Cluster Culinary Competition held at Westwood Secondary School on 19 October 2019. The theme was “Local Dish with a Twist.”
competition aims to promote the joy of learning in an out of classroom
environment by inspiring students to innovate and use their creativity in
creating and presenting dishes based on the theme.
Through their perseverance and ingenuity, our JWSS students did the school proud with some accolades:
- Baylene Pang and Chloe Goh (3E4) – Bronze Award (Sticky Mango Dumpling)
- Arman and Muhaimin (3N3) - 1st Consolation Award (Saffron Infused Roti Jala with Meatball in Bonesteak Sauce)
- Nadiah and Iffah (3E4) – Paricipated (Chilli Crab Croquette)