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Craft and Technology


The Craft & Technology Department seeks to focus on cultivating design thinking among students through its Art, Design & Technology and Nutrition & Food Science programmes. The three subjects are offered as compulsory at the lower secondary and electives at the upper secondary.


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Lower secondary Art students explore 2-dimensional and 3-dimensional art forms through appreciating well-known artworks from western artists like Vincent van Gogh, Picasso and Magritte and Nanyang artists like Liu Kang, Chen Chong Swee and Georgette Chen. The students observe the techniques and medium used by the artists and then create their own interpretations of the artworks. Through the programme, students learn to acquire the knowledge of artists and their artworks and then integrate these knowledge with their own art making. At the same time, they also learn to explore and communicate personal ideas, acquire an understanding of art and design principles in the design and making of artworks as well as the knowledge of and experiment with materials such as pencils, colour pencils, markers and water soluble colour pencils.


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In Design & Technology (D&T), the design process is central to the learning experiences of the students offering. It offers opportunities for students to develop analytical, creative, critical and inventive thinking skills, sound reasoning and decision making as well as resilience. Basic Design, Basic Technology, Sketching as well as 3-Dimensional Manipulation form the basic characteristics of learning in D&T. The lower secondary D&T focuses on the development of freehand sketching skills through idea generation and development and offers tactile learning experiences for students to construct prototypes or artefacts of the developed ideas. For the upper secondary, the programme is designed to meet the national examination requirements which cover the entire scope of the subject namely Design, Technologies (Structures, Mechanisms and Electronics) as well as Materials and Practical Processes at a greater depth.


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The teaching of the Nutrition & Food Science subject includes two Core Areas which are Food Studies and Consumer Studies.  Students are introduced to food preparation, culinary skills and different cooking methods on top of knowledge of food commodities through project or coursework-based learning from Secondary One to Three. Students apply knowledge and skills learnt to prepare dishes according to specific theme (such as “Nutrition & Food Science”, “FCE & the Community”) and/or for specific groups of people selected. Secondary three students are also expose to the expectations of the national coursework examinations. To broaden students’ learning experiences, students take part in learning journey to the Science Centre as well as competition such as the Annual iChef Competition organised by Republic Polytechnic.

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As part of the effort to bring about active and quality learning among the students offering D&T and Nutrition & Food Science through meaningful use of ICT tools and platforms, the two units begin their MP4 journey in 2017. Two projects, targeting at the Secondary Three and Secondary Two respectively focus on the use of ICT to activate learning and promote thinking and discussion among students in the areas of Idea Conceptualization & Development and nutritional needs of different groups of people.