01/	Mr Law Wei Ming, Kelvin HOD Craft & Technology Design & Technology	08/	Ms Teo Sze Yin Felicia Visual Arts Coordinator Art
02/	Mr Lim Tze Meng, Sam Senior Teacher Art	09/	Mr Mohammad Azri Bin Kasmanni Contract Adjunc Teacher Art
03/	Ms Aishah Lidon Senior Teacher Nutrition & Food Science	10/	Mr Mohammad Indra Bin Hamzah Allied Educator Art
04/	Ms Sua Kerbie Teacher Design & Technology	11/	Mr Quek Jia Liang Teacher Art Computer Applications
05/	Ms Chua Chong Lin Veronica Teacher Nutrition & Food Science	12/	Mr Ng Cheng Kwee Technical Support Officer (EWI) Design & Technolog
06/	Mr Kenneth Yeo Keng Boon Teacher Design & Technology	13/	Mr Mohamed Zaidy Technical Support Officer (EWI) Design & Technology
07/	Ms Nadirah Binte Yusnaini Wahid Teacher Nutrition & Food Science

Art

Subjects Offered

General Art Programme

Visual Arts @ Lower Secondary
‘NT’ Level Art @ Upper Secondary

Enhanced Art Programme (EAP)

A JWSS Distinctive Programme ‘O’ Level Art @ Upper Secondary

Art Talent Development Programme (TDP)

Lower Secondary

Curriculum

Art is important for students’ holistic development as Art

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.

Drawing from the value of art in education, the aims and objectives of the Lower Secondary Art are:

Aims:

Art Education in our schools aims to enable every child to

enjoy art,
communicate visually, and
make meaning through connecting with society and culture.

Objectives:

To develop active artists and informed audience who are imaginative, critically discerned, confident, curious, innovative, has a lifelong enjoyment for art; and respect art as part of their understanding of themselves, their cultural heritage and the world.

At the end of their 2-year Lower Secondary Art Curriculum, students will be able to do the following:

Domains	Learning Outcomes
Perceive From observing to inquiring	Identify qualities in and interpret what they see and experience Record and present their observations using different ways Generate questions and ideas from visual
Communicate From creating to innovating	Express experiences and ideas in art making Experiment with different materials, tools, and media to create new visual possibilities
Appreciate From connecting to responding	Reflect and share views on their own and others’ art making Relate to examples of Singapore and international art and their ideas and processes Work with others to make art, present art, and solve visual and other problems

T & L Framework:

For Interaction (4I) Integrated Learning and Thinking Approach

Design & Technology

Subject Offered

Design & Technology

Curriculum

Lower Secondary Programme:

Design & Technology (D&T) is part of a holistic broad-based education. It is a compulsory project-based subject in the lower secondary school curriculum. D&T anchors on design action and the application of knowledge and process skills.

Students are to engage in design-and-make activities and experience a basic process of design adapted to their abilities, interest and design context.

The lower secondary D&T syllabus aims to enable students to:

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.

Upper Secondary Programme:

Our upper secondary programme prepares students for their GCE O/N levels in Secondary 4/5. It is a comprehensive programme to familiarise students with coursework requirements.

Students will also acquire basic knowledge and understanding related to Structures, Mechanisms and Electronics for designing and making controlled systems. They will need to apply the knowledge in one or more technological areas appropriate to the context of their Coursework Projects. The three technological areas can be summarised as follows:

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

Subjects Offered

Food & Consumer Education (FCE) @ Lower Secondary
Food & Nutrition (FN) @ Upper Secondary

Curriculum

Lower Secondary Programme:

Food and Consumer Education (FCE) is taken by all lower secondary students in JWSS.

The FCE syllabus is designed to empower students to be health-conscious and discerning consumers; enabling them to better manage their lives for the present and the future. The focus is on how individuals and families optimise their resources of food, finance and time to meet the physical mental, social and economic needs.

The syllabus aims to enable students to

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.

The FCE syllabus is designed to prepare students for the 21st Century. Hence, the 21st Century Competencies (21CC) has been integrated into the content, learning process and assessment. FCE is a relevant subject that provides students a foresight to prepare them for the evolving world.

Upper Secondary Programme:

Our upper secondary programme prepares students for their GCE O/N levels in Secondary 4. It is a comprehensive programme to familiarise students with coursework requirements.

The syllabus aims to:

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.

Structure of Syllabus:

Core areas of study	1. Food studies 2. Consumer studies
Elective module	1. Nutrition & Food Science 2. Food Entrepreneurship 3. FCE & The Community

Programme

Achievements

Competition	Achievement	Year
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

Art Activities (2019)


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.

Design & Technology Activities (2019)

D&T Inquiry Learning Activity

On 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”.

During this activity, our students were guided on a first-hand experience in analysing actual products based on the clients’ needs. Through such experience, the students were able to develop empathy in their design projects, critical in any successful product design.

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.

Nutrition and Food Science Activities (2019)

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.”

The 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)

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