Craft and Technology

Discover how Craft and Technology at Boon Lay Secondary nurtures creative, critical thinkers through hands-on design, food science, and innovation programmes.

Last updated 1 August 2026

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.

Five male students in school uniforms pose together holding a blue and yellow model project in a classroom.

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.

Two wooden laser-cut anime character standees labeled MIKU, one standalone and one on a wooden box with a red button.

Three glowing acrylic night lights on wooden bases featuring cartoon characters lit in yellow, green, and orange.

Five brown cardboard pieces with hand-drawn cartoon characters including Snoopy, Toad, Dora, and Powerpuff Girls.

A student in uniform draws geometric shapes on cardboard at a desk, referencing a tablet displaying a design tutorial.

A young student in school uniform sanding a piece of wood on a green disc sander in a workshop.

Students in school uniforms work at wooden benches in a large workshop classroom with tools on the walls.

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.

Young Innovators' Fair 2024 virtual presentation showing a security device design slide alongside video feeds of participants.

Online presentation of the Hoophanger device at Young Innovators' Fair 2024, showing two students and judges on screen.

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.

Two young students in white aprons hold plates of salad in a classroom, one wearing a face mask.

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.

Two boys in yellow BLS shirts eat snacks at a tiled table; other teens in green shirts sit in background.

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.

Two young male students in aprons prepare food at a kitchen counter with gas and induction cooktops nearby.

Four students in aprons hold plated dishes and a certificate, smiling in a kitchen setting.

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.

Two white vertical hydroponic tower planters with green leafy plants outdoors near a building and greenhouse structure.

Students in school uniforms examine leafy plants on a stone table in a courtyard outside classrooms.

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.

Six school students in uniforms pose together at the 2024 National Schools Sandwich Competition at Keat Hong CC.

Three competition sandwich entries labeled C08, C09, and others displayed on decorated tables at Keat Hong CC WEC 2024.

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.

An adult man guides three school students around a white counter with coffee-making equipment in a classroom.

Two teenage boys in white uniforms present a large handwritten poster in a classroom setting.

Chef in apron and hairnet demonstrates pastry decorating to a group of masked students in a commercial kitchen.

Four people wearing masks and hairnets shape dough on a metal table in a commercial kitchen.

Two young men in white shirts operating a commercial espresso machine at a cafe counter.