This subject investigates the important fundamentals of microbiology and its relevance to the food, biomedical and biotechnology industries. It covers the types of microorganisms, their cultivation and growth as well as their control.

This subject introduces the biology of cells and the structure-function relationship of cells, cellular membranes and organelles. It covers basic concepts of organic chemistry and the structure-property relationship of essential biomolecules. Basic laboratory skills involving the study of cell structures with the use of cell staining and microscopy techniques, as well as basic biochemical analysis will also be introduced.

This subject covers the basic concept of data analytics as well as the processes of data cleaning, processing and visualisation of data in the contexts of applied science. Basic coding and fundamental computational thinking constructs such as variables, data type and logic will also be addressed.

This subject covers an introduction to Good Laboratory Practice, and the identification and classification of biological, chemical, physical and ergonomic hazards at the workplace and laboratories. It also involves the conduct of risk assessment, risk controls and monitoring as well as communication of these risks to all persons involved in compliance with the Workplace Safety and Health (Risk Management) Regulations.

This subject covers algebra, differentiation, integration and their applications in applied science contexts.

This subject examines the relationship between food, nutrition and health. It provides an introduction to macro- and micro- nutrients in relation to the well-being of the human body. It covers food sources of these nutrients and their interrelationships as well as the use of basic nutritional tools like My Healthy Plate, food composition tables and online nutritional databases for basic nutritional analysis.

This subject covers the basic theory and practical knowledge of inorganic and physical chemistry. Topics include fundamentals of chemistry, atomic structure and chemical bonding, stoichiometry and equilibria concepts of a chemical reaction.

This subject provides you with the basic statistical techniques that are essential for your course of study. Topics covered include basic probability and distributions, basic statistics, sampling distribution, hypothesis testing, analysis of variance and chi-square testing.

This subject introduces basic knife skills, cooking techniques and bread making skills. Kitchen safety, proper food hygiene practices and operation of equipment will be covered. The principles behind culinary technologies such as cook chill, cook freeze, blast chilling and sous vide as well as advances in frozen dough technology are also covered.

This subject focuses on the major components in food, namely water, carbohydrates, fats and oils and proteins.  The chemical reactions, physical and functional properties of these components as well as their interactions in food systems will be covered.

This subject introduces important concepts such as Good Manufacturing Practices (GMP) and Good Laboratory Practices (GLP) and food safety management systems such as Hazard Analysis Critical Control Point (HACCP).  Sampling techniques and a variety of food testing methods commonly used to assess the safety of food is also covered.

This subject provides you with a basic understanding of human anatomy and physiology. Topics include anatomy of human organs, organ systems and their functions.

This subject introduces the physiological basis for nutritional requirements of individuals across the lifespan, which underpins the public health and nutrition concerns of community groups.  Methods for conducting nutrition assessment for individuals and communities and interpretation of data using appropriate references are covered.  Planning meals and evaluating dietary intakes based on nutrition principles, guidelines and standards are also covered.  Knowledge, attitude and practices (KAP) survey methodology is also included.

This subject introduces the major metabolic pathways involving carbohydrates and lipids and explains the biochemical mechanisms of common diet-related diseases.  It covers the pathophysiology, causes, risk factors, diagnostic criteria and symptoms of obesity, diabetes and cardiovascular diseases.  Evidence-based dietary principles, integrated into the four-step Nutrition Care Process (NCP) as the standard approach in formulating individualized nutrition care plans for the dietary management of diseases, is introduced.

This subject covers the fundamentals for developing new food products. You will develop food products that fulfil the legislation through the use of suitable ingredients, processing methods and techniques in food preservation. Principles of marketing and product commercialisation will also be covered.

This subject focuses on the ingredients and additives used in food production, with special emphasis on bakery products.  Reactions and functional properties of ingredients and additives such as emulsifiers, stabilizers, colourings and flavourings will be covered. Regulations on the use of additives are also included.

This subject provides a framework for you to solve practical and/ or technical problems, conduct research work and/or develop studies through a self-managed project. The scope of the subject includes project proposal, investigative studies, data analysis and interpretation of results, written report and presentation.

This structured programme is designed to link your learning with the real work environment. You will be placed in organisation(s) with opportunities to apply the concepts and skills acquired in the course of your study. Besides reinforcing technical concepts and mastering of skills in areas that you have been trained, the practical training will enable you to build important skills such as problem-solving, communication, teamwork, and to cultivate good attitude and a strong work ethic.

This subject introduces the fundamentals of effective communication. It also covers how to communicate with and convince an audience through writing and speaking tasks. The skills in this subject will include the application of strategies for communication, appropriate vocabulary, language features, visual aids, tone and style. The Message, Audience, Purpose and Strategy (MAPS) framework will also be applied when planning and engaging in written and verbal communication.​ There will be opportunities to communicate and collaborate through active learning activities, apply digital and information literacy skills and build competence through self-directed learning.

This subject covers professional communication skills for the workplace and employability skills in the areas of career preparation. It covers communication and interpersonal skills, including effective virtual communication etiquette, and conducting oneself professionally in the workplace. In addition, essential career preparation skills such as resume writing and interview skills, needed to seek and secure work would be included. The Message, Audience, Purpose and Strategy (MAPS) framework would also be applied when engaging in written and verbal communication. There will be opportunities to communicate and collaborate through active learning activities, apply digital and information literacy skills and build competence through self-directed learning.

This subject covers current issues, including diverse local and global concerns, that will impact lives and may have critical implications for Singapore. There will be opportunities to build competence through self-directed learning, communicate and collaborate in active discussions and objectively analyse issues using digital and information literacy skills and critical thinking scaffolds.

This subject focuses on personal management skills. It develops an understanding of one’s career interests, values, personality and skills for career success. It covers the necessary knowledge, skills and attitudes needed to succeed in the workplace and achieve professional goals. There will be exposure to apply digital and information literacy skills, build competence through self-directed learning methods, and acquire the skills of being a lifelong learner.

This subject focuses on career management skills. It covers the importance of workplace readiness skills to adapt and respond to the changing job market environment. Career ownership and continuous learning for lifelong employability will be emphasised. There will be exposure to apply digital and information literacy skills, build competence through self-directed learning, and acquire the skills of being a lifelong learner.

This subject provides essential skills and knowledge to prepare students for an overseas experience. They will examine the elements of culture and learn the key principles of cross-cultural communication. In addition, they will gain an appreciation and awareness of the political, economic, technological and social landscape to function effectively in a global environment. The subject prepares students to be responsible global citizens and leaders who can contribute to the global community through effective communication and collaboration.

The subject introduces students to the concepts and process of self-directed learning in a chosen area of inquiry. The process focusses on four stages: planning, performing, monitoring and reflecting. Students get to plan their individual learning project, refine and execute the learning plan, as well as monitor and reflect on their learning progress and project. The learning will be captured and showcased through a curated portfolio. The self-directed learning project will broaden and/or deepen a student’s knowledge and skills. Students will enhance their problem solving and digital literacy skills through this subject.

The subject is designed for learners from all disciplines to embrace innovation in either their specialised field or beyond.  Learners will be taught to apply the Design Thinking framework to develop problem statements, ideate and identify feasible solutions. Learners will be exposed to several tools for prototyping. In addition, commercial awareness will be imbued in learners through various innovation and entrepreneurship concepts or tools. This subject also prepares students to be self-directed lifelong learners who are digital and information literate. It nurtures communicative and collaborative citizens who can use objective analysis in problem-solving.

This subject focuses on self-leadership based on the values of integrity, respect, and responsibility. Increasing awareness of self and others will lay the foundations for personal and relationship effectiveness. Consequential thinking, clear articulation of personal values and visions, emphatic listening, and collaboration in serving others are some of the essential skills covered in this leadership journey. There will be opportunities to build and to apply the concepts of being a values-centred leader.

This subject focuses on Service Learning as an experiential platform to apply the tenets of Self and Team Leadership. Service Learning will be the capstone project for this subject, which will require an analysis of the diverse needs of the community, collaboration with community partners and demonstration of learning, including key elements of empathy. There will be opportunities to build and to apply the concepts of being a values-centred leader.

The subject enables students to build a good foundation for healthy living. Students will have the opportunity to participate in hands-on practical sessions where they will experience and develop both physical and technical skills in their chosen sports or fitness activities. Through a structured curriculum that facilitates group participation, practice sessions and mini competitions, students will be able to build lifelong skills such as resilience, leadership, communication and teamwork. Physical activity sessions will also be supplemented by health-related topics that span the dimensions of health, such as diet, nutrition, stress and weight management, to provide students with a holistic approach to healthy living.  This subject also prepares students to be self-directed and accountable for lifelong learning for good health.

This subject prepares students to be responsible global citizens and future leaders who can contribute to the global community.  It introduces the topics of sustainability and explores how human societies can act to build a sustainable future. This subject focuses on the impact of climate change, potential solutions to climate change, and the future of the green economy from global and local perspectives.