Craft & Technology and Aesthetics

Discover how Art, Music, Design & Technology, and Food Science programmes inspire creativity and real-world skills at Holy Innocents' High School.

Last updated on 11 July 2026

Craft & Technology and Aesthetics

Our Department Mission

Inspiring creativity, stewardship, and connection through Art, Music, Design, and Food Science for a better world.

The Craft & Technology and Aesthetics Department is made up of the following units:
Art Unit, Music Unit, Design and Technology Unit and Nutrition and Food Science Unit.

Department Staff

Craft and Technology and Aesthetics department staff by role

Head of Department	Ms Kwa Yi Ru Grace
SH (Aesthetics)	Ms Chen Xin Yi
Music Unit	Mrs Geraldine Tay (ST/ Music) Ms Agnes Chin
Design and Technology Unit	Mr Gary Tan (Year Head, Upper Sec) Ms Chen Xinyi
Art Unit	Mr Abdul Hadi Wahib (ST/ Art) Ms Jeslyn Lee
Nutrition & food Science Unit	Mrs Haymini Segar Ms Ernie Abd Rahman
Support Staff	Mr Sim Beng Hwa Mr Ng Khoon Huat

Programmes

Art Programme:

The Art programme nurtures students' creative dispositions - including curiosity, openness, and reflectiveness - through engagement with diverse art forms, materials, and techniques. Learning is framed around broad and relevant themes that connect art to students' personal experiences and the world around them, making art meaningful and relatable. The curriculum also develops students' ability to communicate and express ideas confidently through visual language while building their personal portfolios. Through art-making, discussion, and appreciation, students deepen their understanding of identity, culture, and their place in society.

Big Ideas:

Art helps us to see in new ways
Art tells stories about our world
Art influences how we live

Art forms and media covered:

Drawing, colouring, doodling
Mixed Media (2D, 3D collage)
Painting
Printmaking
Design
Photography & Digital Imaging
Video & Time-Based Media
Sculpture & 3-D Art Forms

Three girls sit on a wooden deck beside a koi pond, working on colorful artwork papers.

Colorful student art exhibition with cardboard and recycled material 3D model buildings displayed on a table.

Two students in blue uniforms photograph hanging fabric and rope sculptures in a warmly lit gallery room.

Music Programme:

In Lower Secondary Music, students develop their understanding and appreciation of music through listening, creating, and performing. They explore music from diverse cultures and genres, learning how music conveys ideas and emotions across time and place. Through singing, playing instruments, and composing with both traditional and digital tools, students build creativity, confidence, and collaboration skills. Authentic experiences—such as exposure to live performances under the Performing Arts-Based Learning (PABL) programme—help deepen their understanding of Singapore’s rich musical heritage and global music traditions. The programme aims to nurture expressive, reflective learners who enjoy music as a lifelong pursuit.

Students in blue uniforms sit on a classroom floor playing acoustic guitars with sheet music around them.

Students in light blue uniforms pose in a music room holding hand drums, with guitars visible on racks behind them.

The Upper Secondary Music programme engages students in listening, performing, and composing experiences to develop musical understanding, creativity, and critical thinking. Through the exploration of diverse genres and traditions, students gain deeper insight into local and global musical cultures. The curriculum builds upon foundational skills from Lower Secondary Music and seeks to cultivate independent, reflective, and innovative learners who value music as an essential aspect of human experience. In doing so, it nurtures a lifelong appreciation for the arts and contributes to the enrichment of Singapore’s cultural heritage.

Seven students in white uniforms pose holding traditional Chinese instruments including yueqin, erhu, violin, and flute in a rehearsal room.

Design & Technology Programme:

The Design and Technology nurtures design thinkers who appreciate the role of design and technology in everyday life. Through exploring Electronics, Mechanisms and Structures, students learn how products are designed to meet human needs. They develop skills in drawing, sketching and visual communication to express their ideas effectively, and through the design process, build creativity, confidence, and problem-solving skills.

The lower secondary programme focuses on design appreciation and hands-on learning. Students acquire basic design and technology skills and learn to work confidently with tools, machinery and various materials such as wood, metal and plastics. These experiences help them translate design ideas into tangible products and develop practical skills applicable to daily life.

Building on their foundational learning, students at upper secondary levels deepen their understanding of the design process—from research and ideation to realisation—and apply knowledge in Electronics, Mechanisms and Structures to create innovative solutions. They enhance their sketching and rendering skills and are introduced to ICT tools such as 3D CAD modelling and electronic circuit simulators, gaining valuable hands-on experience for future pursuits.

Students in white uniforms and face masks sit at desks in a workshop classroom, drawing geometric shapes on paper.

Students in white Holy Innocents' High uniforms work on tablets at wooden desks with green chairs in a classroom.

Three students in light blue uniforms build a wooden stick bridge model together on a workshop workbench.

Students in school uniforms try on VR headsets at a round table inside a modern exhibition hall.

Nutrition & Food Science (NFS) Programme

At Holy Innocents’ High School, the Nutrition and Food Science (NFS) and Food & Consumer Education (FCE) programmes equip students with essential knowledge and practical skills in food, nutrition, and healthy living. Students learn to select ingredients, plan balanced meals, and prepare nutritious dishes, fostering independence and responsibility for lifelong well-being.

Students also apply learning through hands-on cooking, experiments, and real-world tasks. By understanding the science behind food preparation, they develop critical thinking and problem-solving skills that prepare them for future challenges.

A sliced burger with melted cheese and veggie patty on a dark plate with cucumber slices and chili garnish.

Four baked oat tarts on a white plate surrounded by rolled oats, two whole and one cut in half.

Nasi Lemak Burger and Oats Egg Custard — Fusion creations by our HIHS students

Promoting Consumer Awareness

Students learn to read nutrition labels, evaluate product claims, and understand food safety. They also explore issues such as processed foods, sustainable consumption, and ethical sourcing. These experiences help them become discerning consumers who make wise, health-conscious decisions.

Developing Capability in Food Sustainability

Through practical lessons and creative projects—such as reusing food scraps in new recipes—students learn to minimize food waste and make environmentally responsible choices. These activities highlight the link between science, sustainability, and daily food practices.

Promoting Food Innovation through Food Science

Students are introduced to food product development and explore how scientific experimentation can create healthier and more sustainable food options. Learning journeys to industry partners like You Tiao Man and At-Sunrice GlobalChef Academy expose them to real-world innovation and career pathways in the food industry.

A chef in white uniform demonstrates pasta making with a hand-cranked machine to two masked students watching closely.

A chef in white uniform and two masked women stand at a table with a pasta machine and fresh pasta.

Our Secondary 3 students at You Tiao Man and Sunrice GlobalChef Academy

Celebrating Creativity through MasterChef and Bake-Off Challenges

Competitions such as MasterChef and Bake-Off allow students to design and test original recipes. These activities build creativity, teamwork, resilience, and confidence while reinforcing food science concepts in an engaging way.

Eight students in blue aprons hold plates of decorated colorful cupcakes in a kitchen classroom.

Cupcake creations from our student bakers

Alumni and Industry Engagement

Alumni and industry partners enrich students’ learning by sharing expertise and real-world insights, inspiring interest in food innovation and related careers.

Three women in white coats and blue aprons prepare food on a wooden cutting board in a kitchen classroom.

Alumni sharing session with our students