Food and Consumer Education

FCE Curriculum

Introduction / Overview

Food and Consumer Education (FCE) prepares students with the knowledge, skills and values needed to make informed and responsible choices in everyday life. The subject goes beyond food preparation, connecting learning to areas such as nutrition and health, food science, consumer literacy, financial awareness and sustainable living.

Through practical and authentic learning experiences, students apply classroom knowledge to real-life situations while developing creativity, critical thinking, communication, collaboration and decision-making skills. FCE aims to nurture confident, discerning consumers who are able to make healthy, sustainable and responsible choices for themselves and the community.

FCE Teachers

Low Zhen Yan Claire (FCE Coordinator)

Ong Wen Hui (FCE Teacher)

Michel Chua (FCE Teacher)

Lower Secondary Programme

Our Lower Secondary FCE programme provides students with meaningful and experiential learning opportunities that connect classroom concepts to real-life contexts.

Through the Applied Module and other learning experiences, students develop practical knowledge in food preparation, nutrition, food science and consumer literacy. They learn to work collaboratively, solve problems, make informed choices and reflect on their learning.

The programme aims to develop students into confident, responsible and discerning consumers who can apply their learning beyond the classroom.

Applied Module

The Applied Module (AM) provides students with opportunities to deepen, extend and apply their learning from the core areas of FCE through authentic, skills-focused tasks.

As part of the AM, students engage in learning experiences such as Japanese Bento coursework, cupcake practicals and presentations. These activities allow students to apply their knowledge of nutrition, food science, food preparation and presentation while developing creative thinking, needs analysis, decision-making and reflective thinking.

Students are encouraged to plan, create, communicate and evaluate their work, developing practical skills and confidence through hands-on learning.

Collaboration with Green Club

FCE works in collaboration with the Green Club to provide students with authentic learning opportunities centred on food sustainability. Professional chefs are invited to conduct hands-on workshops, giving students the opportunity to learn directly from industry practitioners.

Through the preparation of dishes such as quiche and focaccia bread, students explore sustainable food practices, responsible use of ingredients and ways to reduce food waste. The workshops also allow students to develop their culinary skills, creativity and confidence in an authentic setting.

This collaboration strengthens the connection between FCE, sustainability and real-world learning, encouraging students to consider how their everyday food choices can contribute to a more sustainable future.

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