With more families eating out and the young making more food choices while parents are busy at work, the lower secondary syllabus equip students with the knowledge of diet and health, so that they could be more discerning in choosing nutritious food and maintaining a balanced diet for good health. 

Students will also be equipped with culinary skills to be self-sufficient in planning and preparing healthier meals for themselves and their family. 

At the same time, students will also learn to be appreciative of the diversity of food from different cultures in Singapore and around the world as they go through the food and culture aspect in the syllabus.

In Consumer Education, students learn how to manage their money and resources. They learn to identify their needs and wants, the importance of budgeting and saving to live within one’s means, the different methods of payment, and using credit responsibly.

To enthuse students, lessons are prepared using various pedagogical strategies such as Inquiry-Based Learning (IBL) Strategies, Activity-Based Learning (ABL) and Differentiated Instruction (DI).