MA and Year 3 BA Students produce two magazines with websites as group projects in their second term.
MA students have produced a harder edged teen fashion magazine Rogue, together with the fantastic Rogue website. For an altogether more relaxed experience, visit the Infusion site, aimed at tea drinkers.
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Third year students produced Hera magazine, for the parents of teens, and The Arcade, for gamers aged seven to 12. The Arcade site has loads of fun games and the Hera site will certainly give students a different perspective.
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They also produced Inkorporate and Outbound websites, to accompany their B2B magazines. Inkorporate is aimed at body modification professionals, so it’s not for the faint-hearted! Outbound, tagline “Make the Adventure” is altogether more wholesome, for outdoor activity instructors. See the print versions below.
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Conscience was produced by one of the 09/10 BA groups, Corsetiere, Hyena and Munchkin by the 09/10 MA groups.
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Conscience’s website has been shortlisted for the Magazine Academy’s prestigious Digital Product Award by our accrediting body the Periodicals Training Council.
Conscience was produced by new graduates
Editor – Lucy Adams – lucy_ada@hotmail.com
Sub Editor – Georgina Farrer – missiegeorge60@hotmail.com http://georgiefarrer.wordpress.com
Design Editor – Jennifer Dixon – thepatronsaintofliarsandfakes@hotmail.co.uk http://butalasicannotswim.wordpress.com
Web Editor – Edith Batchelor – edith89@hotmail.co.uk
Writers -
Kimberley Ross – kaross16@gmail.com
George Mason – georgeisasheep@hotmail.com
Sophie Orr – sophie_orr14@hotmail.com
Zair Kashek – zair.kashek@yahoo.com
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Hyena editor Kaitlin Sullivan is now available for work. She can be contacted at kaitlinsullivan1@gmail.com or through http://kaitlinsullivan.wordpress.com.
Corsetiere editor was Graeme Moran, who was also design editor for Hyena. He is available on graememoran@hotmail.co.uk.
Students also produce websites to go with their print products. Click here to see the site for Munchkin, a children’s food magazine. Check back later for more of our students’ work.
