Educational Model

To initiate students into the World-of-Work, they take an added subject called Vocation Education (VE). VE aims to build awareness of the different jobs in some common industries and support students to explore their “Skills, Knowledge, Interests, and Preferences” (SKIP) so that they can evaluate their options for future employment. Additionally, students are explicitly taught soft skills expected at workplaces, to inculcate good work habits and etiquette. Students also learn how to seek employment, including filling up job application forms and how to conduct themselves during job interviews.

During Hard Skills training, students are taught basic baking and culinary skills and are assessed for their work-readiness via the Standards of Work Performance (SWP). At 16 years old, students also go through a taster programme whereby they will be exposed to housekeeping and air-con maintenance. Together, these programmes allow students to better appreciate their vocational preference for progression.

At 15 years old, students start to plan for their post-school transition through the Individual Transition Plan (ITP). To support student to envision their future career options, work experience is organized for the 15 and 16 years old. The former goes through 5 days of work experience in school while the latter are placed out in authentic worksites, such as restaurants and retail stores, for 10 days. Prior to the placement at Food and Beverage (F&B) establishments, students go through the Workforce Skills Qualifications (WSQ) Food Safety and Hygiene certification course, so that they meet the minimum criteria for F&B work.

For Academics, the Communication and Language and Numeracy lessons prepare students for the Workplace Literacy and Numeracy (WPLN) assessment at British Council, which they will first attempt at age 15.