Students at SMART Campus had the opportunity to explore their culinary skills through an engaging session conducted by Chef Younice as part of the school's Extra-Curricular Activities. The session allowed students to embark on culinary adventures, creating dishes like Kouign Amans and Maggi Goreng with local flavours and adaptations.

The students eagerly participated in the creative class, enjoying Chef Younice's approach of giving classic dishes a local twist, such as the Pandan Coconut-flavoured and eggless French Crème Brulee.

Beyond cooking, Chef Younice educated the students on how culinary education cultivates vital life skills and fosters a healthy relationship with food. During the session, the students not only learn about Asian ingredients like bean sprouts, garlic, and Nata de Coco but also engage their senses through touch, smell, and taste. The guided discussions encouraged them to explore ways to make dishes healthier, promoting an understanding of balanced eating habits.

The Chef emphasised the significance of kitchen safety and hygiene and ensured that the students practice thorough handwashing, and keep their fingernails clean and short by conducting regular checks to ensure compliance. With Chef Younice's guidance and their own culinary creations, students eagerly embrace this school-centric culinary journey.

The ECAs at GIIS align with the school's 9 GEMS pedagogy, promoting the all-around development of students. They provide an exciting and conducive learning environment where students can explore their talents and skills beyond the classroom, contributing to their holistic growth.