Craft & Technology

About the Department

The Craft & Technology (ACT) Department aims to provide Orchidians with a meaningful learning experience that encourages the spirit of innovation and creativity through self-directed learning.

The department consists of four subject units - Art, Design & Technology, Music and Nutrition & Food Science.  At the lower secondary level, students will go through a 2-year journey learning interesting concepts, knowledge and skills for each subject at a common level, known as Common Curriculum, to allow them to learn together in their mixed form classes.  At the Upper Secondary level, students can choose to pursue one of these subjects as an elective subject at a higher level. 

Students will learn about each subject through theoretical lessons, hands-on practical activities and develop life skills through a Coursework component. The programmes that students go through for each subject area are specially designed by the units’ teachers to engage students to explore possibilities, enable them to innovate and ultimately empower them to create.

Art Programmes

1. Lower Secondary Art Programmes (Common Curriculum)

2. Upper Secondary Art Programmes at the Express (O-level), Normal Academic (N-level) and Normal Technical (NT-level) levels.

3. Enhance Art Programme (for upper secondary Art students)

4. DSA Art Activities

5. Visual Art Competitions

Design & Technology

1. Lower Secondary D&T Programmes (Common Curriculum)

2. Upper Secondary D&T Programmes at the Express (O-level), Normal Academic (N-level) and Normal Technical (NT-level) levels.

3. Technology-based competitions, activities and learning journeys.

Music

1. Lower Secondary General Music Programme (Common Curriculum)

2. Upper Secondary Normal Technical Music Programme

3. Advanced Music Programme (interest-based)

Nutrition & Food Science

1. Lower Secondary FCE Programmes (Common Curriculum)

2. Upper Secondary FCE Programmes at the Express (O-level), Normal Academic (N-level) and Normal Technical (NT-level) levels.

3. Food science workshops

4. Culinary competitions

Department Composition