Food & Consumer Education

The Food and Consumer Education Unit takes an innovative approach to the teaching of Food and Consumer Education for the Lower Secondary, and aims to make learning of the subject relevant, interesting and enjoyable for the students.

In Riverside, the Food and Consumer Education syllabus is integrated and adapted to be taught only at the Secondary One level instead of over two years in lower secondary. This is to ensure better continuity in the teaching of the syllabus and to allow students more chances of experiencing and integrating what they have learnt in their daily lives.

At the end of Secondary One, our students will be equipped with basic life skills in the areas of culinary skills, needlework and consumer education. They will know how to make informed choices regarding the purchase of products and services and become more aware of current local as well as global issues pertaining to health, nutrition and consumer rights and responsibilities.

A variety of learning experiences are used in our lessons to develop in students a greater understanding of nutrition concepts, the links between diet and health and principles of food science. Students will be given opportunities to apply these knowledge and skills through a variety of problem-based learning projects to make their learning more authentic. These projects also help cultivate skills required for independent as well as group learning in our students.

Our unit uses different types of assessments to complement learning and application of the different modules. The traditional modes of assessment using written examinations and tests do not reflect accurately the learning and application of the knowledge gained. Therefore to enhance learning and application, alternative modes of assessments such as projects, practicals and presentations are used to grade our students.

Outside the classroom curriculum, students are also given the chance to apply their knowledge and competitive natures in competitions organised both within and outside of the school. For example, this year, three teams from our school participated in a Pasta Making Competition organised jointly by Naturel and RGS. In October, our school also organised a Healthy Breakfast Making Competition whereby contestants have to demonstrate to the school that a healthy breakfast can be economical, easy to prepare and tasty to eat.