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Craft & Technology
The C&T department comprises of the Art, Design & Technology (D&T) and the Nutrition Food Science (NFS) units. Art, D&T and Food Consumer Education (FCE) subjects are compulsory Lower Secondary subjects in Assumption English School. The core focus of these three units is to develop skills in thinking and applied learning.
Art is offered as an elective of the school’s Upper Secondary coursework program for both Express and Normal Academic streams. Assumption’s Visual Arts program inculcates Visual Literacy and Art Appreciation through a synergy of Project based Learning Framework and Art Inquiry Model. It consists of both studio practices as well as discussions, which provide opportunities for deep communication and encourage critical thinking.
The Art unit infuses Art Inquiry Based Model to ensure students are able to experience authentic and creative learning opportunities. Students regularly participate in art activities and competitions while others showcase their talents in various exhibitions and school projects.
Design & Technology
D&T is offered as an elective of the school’s Upper Secondary coursework program for Express, Normal Academic and Technical streams. The D&T Unit aims to make learning fun, develop students’ thinking skills, and nurture creativity. D&T is focused on students’ expression of thoughts and daring them to be more inquisitive, vocal and reflective. Focus is made in areas of design communication, ideation, development and decision-making. They are trained to continuously be critical of their work and seek better alternatives, frequently reviewing and evaluating their decisions throughout the design process.
Nutrition Food Science
Food & Nutrition (F&N) is offered as an elective of the school’s Upper Secondary coursework program for both Express and Normal Academic streams. The NFS Unit aims to make students to be more discerning and self-directed in learning with trending food issues such as food wastage, healthier eating and innovation. Students participate in cooking competitions and attend food innovation workshops.