Nutrition & Food Science Unit
Nutrition & Food Science Unit
Food and Consumer Education (FCE) is a compulsory modular subject for our Lower Secondary curriculum. Nutrition and Food Science (NFS) is an Upper Secondary elective subject catered to meet the interests and passions of students who choose to pursue culinary skills and research work interests at a higher level. Our programmes allow students to:
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Develop Food Literacy and Promote Health
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Promote Consumer Education
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Develop capacity in Food Sustainability
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Promote Food Innovation through Food Science
Our Programmes:
Lower Secondary
For projects, our students are exposed to process skills which promote self-directed learning. For practical sessions, our students are taught basic culinary skills with basic knife skills (slicing, chopping, dicing), cake-making, pastry-making and batter-making skills. These are achieved through:
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Theory Lessons
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Practical Sessions
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Coursework Project
The school’s Personal Learning Device Program (PLDP) present new opportunities for NFS teachers to engage with the students. It allows for the use of technology in FCE programmes which has immensely increased students’ engagement with the subject content. FCE Games such as the Escape room allow students to collaborate with one another in order to solve FCE-related puzzles and exploration of the Culinary Food Laboratory to provide a learning experience that is immersive and engaging. Students also use their devices to capture high resolution pictures on their finished products in order to capture their learning.
Upper Secondary
Our school offers Nutrition and Food Science (NFS) all three courses (Normal (Technical, Normal (Academic) and Express) students in our school. Our programs will allow students to be equipped with the (AOA) Knowledge with understanding, (AOB) Handling information and solving problems and (AOC) Application of skills, knowledge and understanding in a variety of contexts to prepare for the assessment aims of GCE O-N Level Nutrition and Food Science (NFS) examination which are to:
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Lead a healthier lifestyle proactively through proper diet and nutrition.
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Advocate sustainable food consumption by planning and making appropriate food choices.
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Apply principles of culinary science creatively in food preparation and cooking.