1. Collaborative work : Students work collaborative to create a informative and educational health brochure on the causes, symptoms and preventive measures of diet-related diseases. The brochures were designed using Canva. 

Learning Outcomes:

2. Can instant noodles be healthier? Yes! In this Activity-Based Learning (ABL), students learn the disadvantages of consuming too much processed foods, namely Instant Noodles! Using their knowledge in nutrition, they modify instant noodles to make a healthier version specially called Maggi Murtabak!

Learning Outcomes:

3. Investigative Activity : To investigate the effects of raising agents on baked products. Students found that different types of raising agents (baking powder & baking soda) had different effects on the texture, flavour and even colour of a baked product. With the knowledge to make a perfectly baked cupcake, students get to bake their own healthy cupcakes.

Learning Outcomes: 

1. Singapore is a melting pot of cultures and cuisines! Students learn to appreciate the different cuisines, herbs and spices used in different ethnic groups. They presented their learning in various forms such as videos, posters and even websites. This project gave an opportunity for students to be an exemplary learners and thinkers! 

2. With a plethora of herbs, spices and uniquely signature ethnic dishes, it means creating new fusion dishes! As part of the ABL, students create their own Fusion Pasta dishes. The outcome is a wonderfully frangrant and appetising dishes!