Food and Consumer Education

Learn how Greendale Secondary's FCE programme shapes students into health ambassadors, food innovators, and smart consumers through hands-on culinary skills and health knowledge.

Last updated 10 July 2026

Aimed at empowering our students to be health ambassadors, food innovators and discerning consumers. It takes into consideration new lifestyles and consumer trends, and therefore, it equips them with knowledge, skills and attitudes related to health and financial management.

The focus of the FCE curriculum in Greendale Secondary School is to equip students with basic culinary skills, knowledge of nutrients and recipe modification for various diet-related diseases. Student-centred pedagogies and teaching strategies with the inclusion of Activity-based Learning (ABL) and Differentiated Instruction, are adopted to enhance student competencies in building self-awareness, social awareness and responsible decision-making through the use of current and relevant online platforms.

FCE student roles and their learning outcomes

Health Ambassador	Discerning Consumer	Food Innovator
Our students will role model and provide support for friends and family members to help them make healthier lifestyle choices. They will advocate for nutritious diet and physical exercise to improve their quality of life.	Our students will conduct research, exercise creativity and take into consideration the issue of food security which includes food safety and sustainable food consumption to prepare a personalised dish for a specific consumer.	Our students will apply scientific principles during food preparation and cooking. They will understand the various sensory qualities of food as they are altered during preparation and cooking.

Health Ambassador

Discerning Consumer

Food Innovator

Our students will role model and
provide support for friends and
family members to help them make healthier lifestyle choices.

They will advocate for nutritious diet and
physical exercise to improve their quality of life.

Our students will conduct research,
exercise creativity and take into
consideration the issue of food
security which includes food safety
and sustainable food consumption
to prepare a personalised dish for a specific consumer.

Our students will apply scientific
principles during food preparation and cooking.

They will understand the various
sensory qualities of food as they are
altered during preparation and cooking.

(Reference Guide: CPDD Teaching and Learning Guide)

Collage titled Food Science Experiments showing dumplings, cupcakes, boiled eggs, rice balls, and a student cooking.

Collage titled Plating Techniques showing pancakes, cream puffs, tomato salad, steamed vegetables, pasta, and biscuits.

Five student-made food packaging designs featuring boxes, bags, and illustrated wrapping for baked goods and pancakes.