Head of Department (Craft and Technology) Mr Kelvin Law Subject Head (Design & Technology) Mr Seetoh Kok Leong 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 TSO (EWI) Mr Ng Cheng Kwee TSO (EWI)	Ms Felicia Teo Visual Arts Coordinator Mr Azri Mr Indra Hamzah	Ms Renuga Rama Ms Veronica Chua

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

Quick Links to the other Activities
Design & Technology	Nutrition and Food Science

Art Activities (2017)


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 2017 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 (2017)


“Getting Fired Up” Design Analysis Activity As part of the Department’s approach to infuse Joy of Learning in our students’ learning, the Sec 3 Express and Normal Academic students were given ownership over their learning through the planning and implementation of a BBQ activity. Through the first-hand experience of a user, students were able to better distill the design opportunities inherent in a seemingly mundane affair.

Visit to the D&T Awards Exhibition D&T students visits the annual D&T Awards Exhibition so as to gain better insights of creativity and innovation through the award-winning products designed by other students.

Learning Journey to the Red Dot Museum Sec 3 D&T students went on a learning journey where they were exposed to award-winning product design ideas by local and overseas designers. The students learning experience was scaffolded through a customised worksheet that enables them to appreciate the design principles and nuances behind the designer products.

Nutrition and Food Science Activities (2017)


W3 Cluster Culinary Competition (25th Oct 2017) 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 “Sweet meets Savour”.

Keat Hong CC WEC Sandwich & Salad Making Competition (22 Jul 2017) The competition provides an excellent platform for students to showcase their culinary skills and display their creativity while whipping out dishes to meet the theme ‘Wishing S’pore a Healthy Happy Birthday!”.

Learning Journey to Baking Industry Training Centre (BITC) (28 Mar 2017) The cake decoration workshop aims to enhance students’ creativity and build on their passion and interest in the baking craft. Students had an enhanced, innovative and hands-on baking experience in an authentic environment by working in an industrial kitchen.

Staff Well-Being Culinary Sessions (On-going) The NFS Unit runs culinary sessions for staff as part of the school’s Staff Well-being programme. These sessions allow staff to bond and to pick up useful nutritional and culinary tips for improved personal health and well-being.

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