WHAT YOU'LL STUDY

Thinking Critically about the UN SDGs (TCU)

This module aims to equip students with skills in critical and analytical thinking through the exploration of contemporary local and global issues, through the lens of United Nations Sustainable Development Goals (SDGs). Using information literacy skills, students will select a local issue connected to the SDGs, and look for relevant information on the issue. They will use a critical thinking framework to evaluate a diverse range of sources for their validity and reliability, and consider different perspectives in an issue before presenting their assigned stand, substantiated by reasons and evidence. This module also aims to enhance students’ knowledge and appreciation of local and global issues related to the 2030 global agenda, represented by the SDGs. Students will learn about the core principles of the SDGs and find out how the goals apply to their own lives, as well as to Singapore.

Collaboration in the Digital Age (CDA)

This module aims to equip students with the skills to collaborate effectively in a team, particularly in a digital environment. This is crucial in light of the global shift to working online precipitated by the COVID-19 pandemic. Students will learn about team dynamics at various stages of team development. They will use Microsoft Teams to collaborate online. They will also evaluate their own teamwork skills and that of their teammates using the CATME framework.

Effective Writing for the Workplace (EWW)

This module aims to equip students with effective written communication skills necessary for the workplace. At the end of the module, students should be able to demonstrate effective writing skills. They should be able to apply the principles of PAC (Purpose, Audience & Context) and 5 Cs of Communication (Complete, Clear, Concise, Courteous and Correct) to plan and craft effective business messages. In addition, students should be able to use effective visuals, employ appropriate language and follow standard format and conventions in their writing.

Persuasive Communication with Data Storytelling (PCDS)

This module aims to equip students with the baseline skills to craft compelling narratives using effective data storytelling techniques. Students will generate data visualisations, and apply narrative elements and persuasive delivery techniques to influence others or shape their perspectives. Upon completion of this module, students should demonstrate the competency in using persuasive communication to convince stakeholders intellectually and affectively to call them into action in tackling the UN SDGs.

Problem Solving with Creative & Computational Thinking (PSCCT)

This module aims to equip students with baseline creative and computational thinking skills for problem solving. Students will learn about the value of focused & diffuse thinking, problem identification and analysis, creative thinking, and the four pillars of computational thinking in the problem-solving process. Students will apply these techniques to tackle wicked problems related to the United Nations Sustainable Development Goals (UN SDGs).

Biochemistry & Cell Biology

Provide essential knowledge in biochemistry and cell biology for the application in biomedical, food and biologics industry. Fundamental concepts in the Cell, biomolecules and energy will be introduced with real-world contexts to illustrate concepts taught and their applications.

Microbiology & Genetics

Provide essential knowledge of microbiology and genetics for the applications in biomedical, food and biologics industry. Fundamental concepts in Microbiology, genetics, evolution and inheritance will be introduced with hands on session to illustrate concepts taught and their applications.

Chemistry I

Upon completion of this module, students will develop an in-depth understanding of the electronic structure of atoms and its basis for the study of chemical bonding. Students will learn to apply the VSEPR model to visualise three dimensional structure of molecules and determine the possible types of interactions to explain the physical and chemical properties of matter. They will also learn the structure and bonding of matter and be able to predict trends in the properties of matter and its reaction. This will enable students to apply the fundamental ideas of conservations of matter and energy in stoichiometry and thermochemistry. The module also aims to equip students with the analytical and observation skills and techniques critical for working in a chemical laboratory by exposing them to a range of experimental techniques in the areas of titration, thermochemistry and qualitative inorganic analysis.

Chemistry II

Upon completion of this module, students will develop a basic understanding that changes in matter involved the study of its feasibility due to kinetics and thermodynamics consideration and extent of change. The qualitative and quantitative aspects of chemical kinetics are introduced to students and this will form the basis for the study of chemical equilibrium, including chemical equilibria in aqueous media involving acids and bases. Topics in organic chemistry will introduce students to basic concepts on how simple molecules can be constructed and applied to organic reaction transformations and functional group interconversion. This provides students the opportunity to apply their knowledge on structure and bonding to understand the structure and reactivity of organic molecules. The module also aims to equip students with the analytical and observation skills critical for working in a chemical laboratory by exposing them to a range of experimental skills and techniques in the areas of reaction kinetics, simple organic synthesis and purification and qualitative organic analysis.

Instrumental Analysis

Provides basic practical laboratory skills and theoretical knowledge to analyse the contents of chemical compounds using various forms of spectroscopy and chromatography. Sampling and solvent extraction used in analyses are also covered in this module.

Chemical Safety and Biosafety

This module aims to provide learners with knowledge and skills on risk assessment, handling of biohazardous materials and chemicals, decontamination, storage and disposal of biohazardous waste and chemical waste. Laboratory design, standard safe practices, containment equipment and personal protective equipment appropriate for each biosafety level and routes of transmission of biological agents in laboratories are covered.

Chemistry & its Applications

This module aims to provide students with an overview as well as insights into the applications of chemistry in day-to-day life, covering products and applications related to perfumery, cosmetics and material sciences with an overview of sustainability issues. Designed as an active learning module, students will explore and relate fundamental scientific principles to practices in the various industries.

Introductory Food Science

This module aims to provide students with an overview to the role of food science and technology in providing safe, sustainable and quality food products, from farm to fork, locally and globally. Students will examine various foods and their technologies, such as cereal science, beverage science, meat science and dairy science. Upon completion of this module, students will also be able to understand and apply basic processing principles such as unit conversions, material balance and liquid transport for the design and management of various stages of processing relating to these food science topics.

Basic Mathematics

Equips students with basic mathematical knowledge and skills in algebra, trigonometry and calculus to enable them to understand and solve engineering problems encountered in their course of studies. It also serves as a foundation for further mathematics in the subsequent modules. Students also learn how to use mathematical software.

Engineering Mathematics

Equips students with the necessary mathematical knowledge and skills to solve problems encountered in their course of study. It also serves as a foundation for more advanced mathematics in the second year. Topics include trigonometry, determinants, matrices, complex numbers and calculus.

Education and Career Guidance

This module aims to help students discover their strengths, values and interests. It also supports students in making informed educational and career choices to achieve their career aspirations.

Elective 1

Digital Communication for Impact (DCI)

This module aims to equip students with key skills to leverage digital communication to engage, inspire and impact stakeholders digitally. They will build an understanding of various digital communication platforms/tools and their benefits and limitations. They will also learn what it means to be a responsible Digital Citizen. Upon the completion of this module, students should demonstrate the competency to design and apply key principles when crafting impactful digital communication about United Nations Sustainable Development Goals (UN SDGs) or a relevant context.

Personal Branding and Career Agility (PBCA)

This module aims to equip students with the requisite skill sets, knowledge and tools that will give them an early start on the process of kick-starting their career. Through the Self-Directed Learning Approach, student-centric engagement, curated resources (eg. Learning Advisement Portal, LinkedIn Learning, and more) and curriculum co-developed by industry partners, students will begin their journey into the world of work. Upon completion of the module, students should be able to develop professional skills and build interpersonal relationships, acquire the skills to seek and secure work, develop the ability to adapt and respond effectively to changes at work, and appreciate and respect the diversity of individuals, culture and work environment.

Sustainable Innovation Project (SIP)

This module, tapping on what students have learnt in the Common Core Curriculum, aims to equip students with a Design Thinking mindset to create an innovative solution to tackle local societal issues mapped to the UN Sustainable Development Goals (UN SDGs). Students collaborate in multi-disciplinary groups to apply design thinking method and tools backed by research and qualitative data, to create sustainable and innovative prototype solutions for real-life issues faced by a local user in need. In the process, they develop a better understanding of themselves, and empathy for a local user in need. Students will also be able to apply their teamwork skills in the course of their sustainable innovation project, and communication skills in the presentation of the project

Data Fluency (DF)

This module aims to equip students with baseline skills in using data to gain insights into the UN SDGs. These skills are related to the data-handling processes such as formulating data-based questions, pre-processing data and analysing data using numerical and graphical summaries. Upon the completion of this module, students should demonstrate the competency in using data to examine one aspect of a UN SDG and/or generate some insights to support one theoretical solution to a UN SDG.

AI and Its Impact (AII)

This module aims to equip students with a very broad overview of Artificial Intelligence, and its societal and ethical impacts in modern society. Students will build a simple AI model with online tools and discuss how to promote good ethics in AI. Upon the completion of this module, students should demonstrate the competency of using AI to address their chosen UN SDG.

Chemistry III

Provides students with the fundamentals of organic synthesis and reaction mechanisms. Topics include stereochemistry, chemical kinetics, substitution, addition and elimination reactions.

Further Chemistry I

This module aims to provide further understanding of chemistry such as properties of gases, acids and bases, chemical thermodynamics, simple mixtures, valence bond model (hybridisation), and transition metal chemistry that will be essential for the understanding of other chemistry disciplines.

Quality Assurance and Statistics

Provides an understanding of the important concepts on quality assurance, statistical analysis and experimental design in the chemical manufacturing industry. Topics covered include statistical tools used for quality assurance, hypothesis testing, analysis of variance, factorial design of experiments and acceptance sampling plan.

The Art of Perfumery

Covers a brief history of how perfumes evolved over the years. The students will also be introduced to the classics of perfumery such as Joy, No. 5 and L’air du Temps. The applications of fragrances will be covered to depict the evolution of perfumery. During the practical sessions, students will learn how to construct simple floral bases such as rose and jasmine as well as concoct simple base formulations. These simple base concoctions will be dosed into different products to illustrate the applications of fragrances.

Formulation and Colloidal Science of Cosmetics

Studies the chemistry behind cosmetic products formulation. Different emulsion types in creams and lotions as well as in surfactant systems will be covered. The important role of surfactants, oils in the formulation and manufacture of cosmetics and toiletries will be discussed. The selection of different types of raw materials to form a stable cosmetic product will be demonstrated as well as the application of HLB system. Students will have hands-on experience in the selection of surfactants, emollients, emulsifiers, fragrances and preservatives for different cosmetics.

Chemistry of Cosmetic Raw Materials

Covers a detailed study of raw ingredients used in skin and hair care products. At the end of the module, students will have an intimate knowledge of the raw materials used in different skin and hair products and will learn about the different preparation, testing and evaluation methods for quality control and stability studies. They will be able to formulate different hair and skin care products in a team.

Fragrance and Flavour Chemistry I

Students will acquire the foundation knowledge to participate/contribute effectively in any industry where fragrances and flavours are used. They will learn the proper techniques of smelling and identifying the different types of fragrance and flavour raw materials. They will also be able to apply the underlying principles of fragrance and flavour composition to create a simple fragrance base and make a presentation on a proposed product incorporating this fragrance based on user preference. In addition they will have a good understanding of the fragrance and flavour manufacturing processes.

Fragrance and Flavour Chemistry II

Students will learn how the raw materials in fragrances and flavours are obtained and used. They will also be taught how to predict the possible chemical reactions that may take place when raw materials are mixed together. They will be exposed to the different areas of fragrance applications and learn how to develop a product based on the requirements of the current market.

Engineering Mathematics II

The module is designed to provide students with further knowledge in mathematics and analytical skills to solve engineering problems encountered in their studies. Among the topics covered are Calculus, Ordinary Differential Equations, Laplace Transforms and Fourier Series.

Elective 2

Elective 3

Safety Assessment, GMP and Cosmetic Regulations

Provides an overview of the relevant regulatory framework and standard practices adopted for ascertaining the safety aspects of personal care and cosmetic products to be used by consumers. Students will learn about the quality management system, the Good Manufacturing Practice (GMP) principles and standards for applications in the manufacturing process of cosmetics – from raw materials to finished products; from facilities and equipment to packaging and labelling. Finally, the students will be taught on the fundamentals of toxicology and the various methodologies and alternative testing methods to evaluate the safety of ingredients and formulations.

Internship Programme

This 44-week programme offers meaningful work attachments in discipline related industries. The valuable work experience will not only help our students apply their knowledge acquired in their course to solve real-life problems but also gain an in-depth insight into the chemical industries, in particular the burgeoning cosmetics and fragrance industry, as well as understand the dynamics of changes in their workplaces. This intensive out-ofthe-classroom training will hone the life skills of our students in the areas of effective communication, teamwork, project management and emotional resilience so that they become better equipped to serve the industry upon their graduation.