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Applied Learning Programme (ALP)

Applied Learning Programme (ALP)

The Applied Learning Programme (ALP) intends to enable students to appreciate the relevance and value of what they are learning in the academic arena and to develop stronger motivation and purpose to acquire knowledge and skills. The emphasis is on the application of knowledge and thinking skills, stretching the imagination and applying these to authentic settings in society and industries.

At Junyuan Secondary School, we hope to achieve the long-term goal of every student an innovator, who is future ready. The different needs of the various student segments are met via the three-tiered approach.

At Tier one, the Applied Learning Programme (ALP) offered at Lower Secondary levels in Junyuan Secondary integrates Food Science into the formal curriculum and extends students' learning in Food and Consumer Education classes. The teachers design all ALP curriculum components which covers introduction to food science, food chemistry (molecular gastronomy), food microbiology, food preservation and food processing. Students carry out hands-on activities on food-related investigation and learn science process skills in contextualised settings. Students will be equipped with food manipulation knowledge and given the opportunity to invent and demonstrate resourcefulness. Students also gain a broader perspective of integrated learning where skills are transferrable to future-oriented domains such as Molecular Gastronomy and Coffee Barista.

At the end of the semester, there will be a level wide competition ‘JY Master Chef’ (modified from the current popular TV series ‘Master Chef’). Students need to research and brainstorm for ideas before the actual competition day and use their skillsets learnt during FCE/ALP to have a ‘cook-off’ session with a mystery box of ingredients.

Another component of the ALP Programme includes Basic Microbit programming which aims to teach Secondary two students programming skills to create solutions to solve real-life challenges. Students use their programming skills to work on a project throughout the semester aimed at improving real life situations through the framework of design and computational thinking.

 

Our Secondary three Tier 1 programme focuses on the development of abilities, interest and talents based on student’s choice. We provide more in-depth molecular gastronomy and coffee barista classes and offer students more insights, greater awareness, and exposure to the application of food science and technology to real world situations.

 

Students who express further interest in food science will be provided with further opportunities in our Tier 2 programme, which enables students to demonstrate their talents via opportunities for public showcase. We provide workshops which covers comprehensive intermediate barista and brewing skills for those wanting to deepen their knowledge (E.g. Barista Skills, Brewing, Sensory Skills and Roasting)

Some of the positive outcomes in national competitions include:

Annually, we have students who volunteered for the Nanyang Polytechnic-Swensen’s Ice cream challenge and each team will be mentored by a teacher. The competition aims to teach students about food science through the making of ice cream. It also challenges the students to come up with innovative flavours in accordance to the given theme. The winning entries were chosen based on innovation, taste and presentation and the students had to make the ice cream on-site.

In 2016, our school sent a team for Republic Polytechnic’s iChef Challenge and emerged as the champions. Our three 14-year-olds whipped up a delectable spread of canapes including: minced chilli crab wrapped in crispy popiah skin, you tiao stuffed with pesto cheese and rocket, wagyu beef on a mantou base and truffle mustard sauce, vol-au-vent with Korean sesame chicken, and fatty tuna with yuzu 
juice.