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Events
upcoming EVENTS
past EVENTS
Annual General Meeting AY 21/22
Remember the fond memories we had when we were kids? 🤔 During fun days with friends at the playground, we would always rush to the ice cream cart when it arrives in our neighbourhood and order our favourite ice cream 🍦🤤
Feeling like reliving those memories again? Come and join our Annual General Meeting (AGM), where we look back to our childhood days! 🙇♂️⏱🙇♀️
Feeling like reliving those memories again? Come and join our Annual General Meeting (AGM), where we look back to our childhood days! 🙇♂️⏱🙇♀️
FIG Connects
FIG Connects is a talk that introduces who we are and what we do as FIG!
Future of Food Baking Challenge
Baking Competition organized by TP FNC (FIG) for secondary school students to showcase their baking talents
Social Media Challenge
Do you enjoy cooking, but aren’t sure where to start? How about starting cooking at home?
To provide a space for students who are passionate about cooking and food, FIG has organized an Insta FIG challenge on a social media platform (Instagram) for students from Year 1-3 of the relevant diploma courses (FNC, BCS, and AFSN) to showcase their culinary skills and food science knowledge. Students can expand their creativity and skills in the dish in this challenge.
Students will cook or bake a dish whilst applying the food science concept in that particular dish. After which, they will upload a photo of their dish in a way that is insta-worthy along with a write-up on the application of the food science concept in their dish.
The dishes made by the students are evaluated based on the presentation, creativity, comprehensive caption of the post with regards to the rationale of cooking methods demonstrated (the concept of food science) in the dish, and lastly, voting from the followers of the Instagram account @ascfig. The top 3 winners who have their dishes chosen win shopping vouchers.
To provide a space for students who are passionate about cooking and food, FIG has organized an Insta FIG challenge on a social media platform (Instagram) for students from Year 1-3 of the relevant diploma courses (FNC, BCS, and AFSN) to showcase their culinary skills and food science knowledge. Students can expand their creativity and skills in the dish in this challenge.
Students will cook or bake a dish whilst applying the food science concept in that particular dish. After which, they will upload a photo of their dish in a way that is insta-worthy along with a write-up on the application of the food science concept in their dish.
The dishes made by the students are evaluated based on the presentation, creativity, comprehensive caption of the post with regards to the rationale of cooking methods demonstrated (the concept of food science) in the dish, and lastly, voting from the followers of the Instagram account @ascfig. The top 3 winners who have their dishes chosen win shopping vouchers.
eCCN 2020
An online fund-raising event for TPCCN selling Bistro Lab's comeback: Chendol Choux Pastry & Bistro Lab's TP30 exclusive Sour Dough Rye with goji berries & roasted garlic dip.
FOF Cooking Competition
Have you ever wondered how our foods will be like in the future?
The first ever cooking competition for Food Nutrition & Culinary Science Diploma was held on the 19th of March 2020, themed “Future of Foods.”
Our objective, as well as the main spotlight of this challenge, is to incorporate eggless egg into all dishes. The eggless egg is an example of the trendy meatless protein. It is majorly made up of mung beans and turmeric.
During the competition, our participants were required to incorporate both cooking and baking into a three-course meal consist of an appetizer, entrée and dessert within 3 hours.
Each dish is to be presented for evaluating upon completion to ensure time efficiency. The dishes were judged based on 4 main criteria, technique, taste, aesthetics & creativity.
The competition ended with prize giving ceremony to our Top 3 Winners and photo taking session. This competition was sponsored by Country Foods Pte Ltd, one of Singapore’s pride in the food industry.
“My biggest takeaway was to experience a cooking competition and learned a new technique call spherification ” says Jerrell from Team WCS.
With this competition being called a success, we hope it will be a leadoff to future food competitions!
The first ever cooking competition for Food Nutrition & Culinary Science Diploma was held on the 19th of March 2020, themed “Future of Foods.”
Our objective, as well as the main spotlight of this challenge, is to incorporate eggless egg into all dishes. The eggless egg is an example of the trendy meatless protein. It is majorly made up of mung beans and turmeric.
During the competition, our participants were required to incorporate both cooking and baking into a three-course meal consist of an appetizer, entrée and dessert within 3 hours.
Each dish is to be presented for evaluating upon completion to ensure time efficiency. The dishes were judged based on 4 main criteria, technique, taste, aesthetics & creativity.
The competition ended with prize giving ceremony to our Top 3 Winners and photo taking session. This competition was sponsored by Country Foods Pte Ltd, one of Singapore’s pride in the food industry.
“My biggest takeaway was to experience a cooking competition and learned a new technique call spherification ” says Jerrell from Team WCS.
With this competition being called a success, we hope it will be a leadoff to future food competitions!
CCN 2019
Camp Ambrosia AY19/20
Camp friends are forever friends!
Camp ambrosia is a two-day bonding camp organized by FIG AY19/20 to allow students to build and strengthen bonds with peers and explore different aspects of the diploma. The camp was held on 19th and 20th September 2019 and was open to all Year 2s AFSN & BCS and Year 1s FNC students and subcommittee members.
It is an experience that gave students the opportunity to build friendships and encourage social interaction through verbal communication and team bonding activities.
Camp ambrosia is a two-day bonding camp organized by FIG AY19/20 to allow students to build and strengthen bonds with peers and explore different aspects of the diploma. The camp was held on 19th and 20th September 2019 and was open to all Year 2s AFSN & BCS and Year 1s FNC students and subcommittee members.
It is an experience that gave students the opportunity to build friendships and encourage social interaction through verbal communication and team bonding activities.
Spice trail AY19/20
A spice is usually derived from a seed, root, fruit or other plant substance, primarily used for flavourings and colourings. Some common examples of spices are black pepper, cinnamon, cloves, ginger and nutmeg. “Separately, they are spices. Different in colour, Different in Price. Together, the spices become the taste.”
Spice Trail is one of the traditions for the Food, Nutrition and Culinary Science (FNC) Diploma that allows our fellow students to gain exposure and have more “hands on” with different types of herbs & spices that they might cross path in their culinary journey.
On the 17th & 18th of July 2019, the Year 1s of FNC diploma took a walk down the Spice Garden Trail in Fort Canning Park led by the Food Interest Group Committees and teachers.
Our Year 1s started the day with gathering at Dhoby Ghaut MRT station for briefing and attendance taking. Our Year 1s were separated into groups of 5-6, each led by 2 Group Leaders (GLs).
After the short briefing, the groups proceeded to the Spice Garden located in Fort Canning Park for the first activity.
A dish containing names of 4 spices was given to each group. They will have to visit specific spice station to answer 3 questions given by station masters correctly in order to obtain that spice. The 3 questions covering the 3 aspects of our course (Food Science, Nutrition & Culinary Science).
The Spice garden trail was concluded with a short sharing session of their learning experience during the quest from each group.
“Everybody Jiak, Everybody Makan, Everybody Jiak Eat Makan”
It’s Makan Time and our Year 1s get to try out different types of Indian cuisine at the Tekka Market.
Why Indian Cuisine?
Cause India is widely known as the Land of Spices.
After filling up the empty tummies, the Year 1s continue their day by visiting the Tekka Wet Market. They were tasked to search for the spices of their dish from the spice trail earlier in the day.
The last location of the day is The Little India Arcade. The lovely GLs bought locality desserts for the Year 1s to try. Well.... the desserts were as sweet as the GLs. (Students with sweet-tooth will enjoy every bite of it)
We called it a day with a debriefing and prize giving session by our guest of honour, Mdm Ong Eng Gim.
Spice Trail is one of the traditions for the Food, Nutrition and Culinary Science (FNC) Diploma that allows our fellow students to gain exposure and have more “hands on” with different types of herbs & spices that they might cross path in their culinary journey.
On the 17th & 18th of July 2019, the Year 1s of FNC diploma took a walk down the Spice Garden Trail in Fort Canning Park led by the Food Interest Group Committees and teachers.
Our Year 1s started the day with gathering at Dhoby Ghaut MRT station for briefing and attendance taking. Our Year 1s were separated into groups of 5-6, each led by 2 Group Leaders (GLs).
After the short briefing, the groups proceeded to the Spice Garden located in Fort Canning Park for the first activity.
A dish containing names of 4 spices was given to each group. They will have to visit specific spice station to answer 3 questions given by station masters correctly in order to obtain that spice. The 3 questions covering the 3 aspects of our course (Food Science, Nutrition & Culinary Science).
The Spice garden trail was concluded with a short sharing session of their learning experience during the quest from each group.
“Everybody Jiak, Everybody Makan, Everybody Jiak Eat Makan”
It’s Makan Time and our Year 1s get to try out different types of Indian cuisine at the Tekka Market.
Why Indian Cuisine?
Cause India is widely known as the Land of Spices.
After filling up the empty tummies, the Year 1s continue their day by visiting the Tekka Wet Market. They were tasked to search for the spices of their dish from the spice trail earlier in the day.
The last location of the day is The Little India Arcade. The lovely GLs bought locality desserts for the Year 1s to try. Well.... the desserts were as sweet as the GLs. (Students with sweet-tooth will enjoy every bite of it)
We called it a day with a debriefing and prize giving session by our guest of honour, Mdm Ong Eng Gim.
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