St. Patrick's School
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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.
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 acquire knowledge of artists and their artworks, and then integrate this knowledge with their own art making. They also learn to explore and communicate personal ideas and acquire an understanding of art and design principles in the design and making of artworks. Students experiment and explore with different materials and media. There are also opportunities for them to reflect on their art making.
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 knowledge such as design elements and design principles, basic technology such as structures, mechanisms and electronics, sketching as well as 3-Dimensional Manipulation using quick mock-ups and working with resistant materials, 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 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 as well as Materials and Practical Processes at a greater depth.
The teaching of the Nutrition & Food Science subject includes two Core Areas which are Food Studies and Consumer Studies. Food Studies will equip students with the knowledge about diet and health so that they could be more discerning in choosing nutritious food for health and be informed of the benefits of a balanced meal. Students will also be equipped with food management skills where they will be taught culinary skills to be self-sufficient in planning and preparing healthy meals for themselves and their family. Consumer Studies prepares students to make sound food choices and consumer decisions in their everyday living. Students will learn basic principles of consumer education to manage resources and understand consumer rights, as well as, responsibilities. Using the knowledge learnt, students will be given opportunities to extend their learning as they undertake projects or coursework from Secondary One to Three through which it requires them to do planning, research, problem-solving and evaluation. Secondary three students are also exposed 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.
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.