Craft and Technology
Vision
Every student a creative and critical thinker who possesses empathetic qualities.
Mission
To design engaging learning experiences that equip all students with knowledge, skills and learning dispositions that provides the foundation for lifelong learning. With the provision of education technologies, our students experience authentic learning through the investigation, reflection and creation of products.
Design Thinking in Design and Technology (D&T)
At Boon Lay Secondary School, our lower secondary students engage in a dynamic, learner-centred approach to Design and Technology (D&T). They actively participate in the entire design process, from exploring diverse design possibilities to expressing their unique creativity. Through hands-on experiences, students iteratively test and refine their ideas, learning valuable lessons from setbacks and applying improvements. This process not only hones their design skills but also fosters a growth mindset, resilience, and problem-solving abilities, preparing them for future challenges in a rapidly evolving world.
Young Innovators’ Fair
The D&T curriculum is designed to cultivate students' critical, adaptive, and inventive thinking, along with enhancing their communication skills. A prime example of this was when Sec 3 D&T students participated in the MOE Innovation Program and were selected to present their prototype at the Young Innovators' Fair 2024. During the event, they articulated the design rationale behind their prototype and demonstrated how it could be used in various real-world scenarios. The panel of experts provided valuable feedback and suggestions for further improvement, allowing students to refine their work. By engaging in this program, they not only showcased their technical and problem-solving abilities but also honed their presentation and interpersonal skills, preparing them for future challenges in an increasingly complex world.
Our goal in D&T is to equip students not only with critical thinking skills but to expose them to rapid prototyping tools such as laser cutting and 3D printing during their course of study with us. They will also have a chance to express their ideas in public platforms such as the MOE Innovation Programme.
Food and Consumer Education (FCE)
Food and Consumer Education (FCE) equips lower secondary students with essential life skills to navigate the complexities of modern living. At the lower secondary level, students develop practical skills in meal planning, food preparation, and wise consumer decision-making.
FCE emphasizes critical thinking and problem-solving, helping students to make informed choices in areas such as nutrition, budgeting, and sustainable living. Through engaging hands-on activities and projects, students learn the importance of maintaining a balanced diet, managing personal finances, and contributing to a sustainable environment. This holistic approach prepares them to be responsible and informed individuals who can thrive in a dynamic world.
Nutrition and Food Science (NFS)
Nutrition and Food Science (NFS) equips upper secondary students with a deeper understanding of the science behind food and its impact on health. Through hands-on practice and theory, students explore topics such as food safety, dietary planning, and the properties of food.
They apply scientific principles in preparing nutritious dishes, while coursework fosters creativity and problem-solving as they design recipes for specific dietary needs. NFS not only develops essential life skills but also inspires a passion for health and nutrition, preparing students for future opportunities in related fields.
Culinary Masterclass with Professional Chefs for Upper Secondary
Upper secondary students learn from professional chefs through hands-on workshops and live demonstrations, enhancing their culinary skills and gaining industry insights to prepare for future opportunities in food and hospitality.
Sustainable Consumption: Exploring Local Greens with Vertical Hydroponics
Upper secondary students learn about sustainable consumption by using freshly harvested local greens from our vertical hydroponics system. Although they did not grow the produce themselves, this hands-on experience allows them to explore sustainable farming methods, understand how local production reduces food miles, and appreciate the importance of incorporating nutritious, sustainably sourced ingredients into their diets.
Innovative Culinary and Nutrition Programme for Secondary 3
The Secondary 3 Nutrition and Food Science programme empowers students with advanced culinary skills and a deeper understanding of food science. Students apply theoretical knowledge to practical challenges, such as participating in culinary competitions and exploring innovative recipe development. They learn to evaluate the nutritional value of meals, focus on sustainable practices, and develop creative solutions to meet diverse dietary needs, preparing them for real-world applications and further studies in food and nutrition.
Applied Module Programme: Exploring Food Science at Nanyang Polytechnic and Republic Polytechnic
Upper secondary students broaden their understanding of food science through applied learning modules conducted at Nanyang Polytechnic and Republic Polytechnic. They participate in hands-on experiments, explore innovative food technologies, and discover the scientific principles behind food production and safety. These engaging experiences provide students with industry-relevant knowledge and practical skills, sparking their interest in potential careers in food science, nutrition, and technology.
