7a · week 8 2d design - basic skills. vinyl cutter week 9 ideas, ... homework multiple choice...

Description Students will produce a range of products that

can be used in conjunction with mobile phones

e.g. passive amplifiers, ear bud wraps, phone

stands, accessory stands. Students will use

both traditional hand skills and machinery as

well as CAD/CAM.

Aims To introduce students to specialist tools and

equipment that are used in resistant

materials. Students will learn basic health and

safety and how to independently use a range

of equipment and machinery. Students will be

taught to realise the importance of accuracy

when marking out and using machinery and

the impact it has on the quality of a product.

Students will learn about design constraints

and material properties. Students will also be

able to compare the quality of CAM products

to hand made products.

Programmes of Study See NC tracker spreadsheet

Design Brief Design and make a range of mobile phone

accessories.

Weekly plan Week 1 Basic health and safety, plan drawing and marking out

Week 2 Practical – Mortiser, pillar drill

Week 3 Practical – Fret saw, band facer

Week 4 Practical

Week 5 Finishing techniques

Week 6 Evaluating (interim assessment)

Week 7 Practical – Oven, jigs

Week 8 2D design - basic skills. Vinyl cutter

Week 9 Ideas, modelling and testing

Week 10 Practical – laser cutter, line bender

Week 11 Assessment

Week 12 Feedback and Reflections

Processes, tools and equipment Bench drill, hole saw, mortiser, fret saw, band facer,

coping saw, try square, engineering ruler, laser cutter,

line bender, oven, vinyl cutter, basic hand tools

Materials Plywood, Acrylic, HIPS, Danish oil, wax, liquid

solvent cement, Vinyl stickers.

Time 12 weeks

Homework Multiple choice questions based on the

lesson and leading towards the overall

assessment will be set.

SMSC Safety, sustainability, exam theory, team

work, reflecting

Health and Safety See adapted model risk assessments.

All students to follow Department rules

regarding basic appearance and house

keeping.

Assessment and

feedback Work will be marked in line

with the department marking

policy and students are to

respond to feedback when it is

given.

Interim assessments will focus

on a particular task that will be

highlighted to the students in

advance of the assessment.

Full assessments will consist

of multiple choice questions

based on core technical

principles along side a teacher

judgement on the classwork

that has been produced. This

will be a 50%/50% split in line

with the GCSE breakdown.

Key words Manmade boards

Plywood

Thermoplastics

Acrylic

High Impact Polystyrene

Processed

Sustainability

Manufacture

Amplify

Finishing techniques

Template

Client

Commercial viability

Accuracy

Constraints

Parallel

Perpendicular

Vector

Wasteage

Year 7

7A

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Assessment Students knowledge will be

assessed weekly through multiple

choice questions that will address

core technical principles. During

assessment week students will be

assessed using the following

questions.

Q1 Name the manufactured board?

Pine

Acrylic

Plywood

Aluminium

Q2 Name a suitable

machine for adding a slot to a piece

timber or manufactured board?

Pillar drill

Coping saw

Band facer

Morticer

Q3 Which is the

correct list of equipment to use when

marking out on a piece of wood?

Sharp pencil, Try square, steel rule

Pencil, plastic ruler

Pen, Try square, plastic ruler

Sharp pencil, steel rule

Q4 What machine

would you use for cutting a curved or

complicated shape?

Band facer

Pillar drill

Morticer

Fret saw

Q5 If you didn’t want to use a fret saw what hand saw

would be the best alternative?

Tenon saw

Coping saw

Hack saw

Mitre saw

Q6 Choose a property

of plywood from the list?

It is shiny

It is strong

It is brittle

When heated it can be re shaped

Q7 What kind of


Description Students will develop a range of practical skills

and produce products that are conducive with

the Eatwell Guide and healthy eating

principles. Students will be able to adapt

standard recipes to conform with their

knowledge of nutrition and healthy eating.

Aims To introduce students to specialist tools and equipment that are used in

food technology. Students will learn basic health, safety and hygiene

and carry out such practices. Students will demonstrate how to

independently use a range of tools, equipment and processes.

Students will be taught to realise the importance of accuracy when

weighing and measuring and the impact it has on the quality of a

product. Students will learn about health and nutrition and apply the

basic principles when planning and preparing a dish. Pupils will also

carry out some basic food science experiments and develop their

knowledge of properties and function of ingredients.


Design Brief Plan, prepare and serve a healthy light lunch or

snack that meets the Eatwell guide..

Weekly plan

Processes, tools and

equipment A range of basic equipment including sharp

knife, measuring jug, rolling pin and electronic

scales. Use of gas and electric hob s and

ovens.

Ingredients Pupils will use a range of basic commodities, will

use a range of ingredients that meet the Eatwell

Guide and raising agents such as bicarbonate of

soda

Time 12 weeks

Homework Multiple choice questions based on the lesson

and leading towards the overall assessment

will be set.

SMSC Healthy eating, nutrition and sugar with links to

obesity and other related health issues.




keeping.

Assessment

and

feedback

Work will be

marked in line with

the department

marking policy and

students are to

respond to feedback

when it is given.

Interim

assessments will

focus on a particular

task that will be

highlighted to the

students in advance

of the assessment.

Full assessments

will consist of

multiple choice

questions based on

Section A of GCSE

Food Preparation &

Nutrition Exam

along side a teacher

judgement on the

classwork that has

been produced. This

will be a 50%/50%

split in line with the

GCSE breakdown.

Key words Enzymic browning

Oxidation

Bridge

Claw

Rubbing In Method

Melting Method

Sensory Analysis

Savoury

Weigh & Measure

Fibre

Protein

Carbohydrates

Fat

Vitamins

Minerals

Eatwell Guide

Healthy

Obesity

Hygiene

Bacteria

Staphylococcus

Aureus

Tolerance

Year 7

Week

No. Theory Practical

1. Basic health, safety and

hygiene

Fruit sensory analysis

2. Fruit Salad

3. Bacteria (food science) Crumble

4. Raising Agents (food

science)

Oat, milk and fruit soda bread

5. Sensory Analysis Savoury Scone

6. As week 5 As week 5

7. Investigate healthy eating,

the Eatwell Guide, obesity

and other health related

issues

Pizza

8. Savoury Muffin

9. Plan, prepare develop a

standard recipe

Produce final, developed

product. 10.

11. Evaluate final product

12. Feedback and reflections







questions.


Pine

Acrylic

Plywood

Aluminium

Q2 Name a suitable



Pillar drill

Coping saw

Band facer

Morticer

Q3 Which is the







Q4 What machine


complicated shape?

Band facer

Pillar drill

Morticer

Fret saw



Tenon saw

Coping saw

Hack saw

Mitre saw



It is shiny

It is strong

It is brittle


Q7 What kind of


Description Students will produce a range of products that

are inspired by the Roald Dahl book Charlie

and the Chocolate Factory. Students will use

traditional hand skills and machinery to create

each product.

Materials Fabric from the Recycle cupboard, Felt,

Bondaweb, Embroidery Floss, Thread, Buttons,

Ribbon, Stuffing

Time 12 weeks





work, reflecting




keeping.

Assessment and





given.













Key words Fibres

Fabrics

Origins

Woven

Felted

Non woven

Knitted

Applique

Hand embroidery

Accuracy

Creativity

Environment

Reduce

Reuse

Layplan

Year 7

Weekly plan Week 1 Basic health and safety

Week 2 Materials - natural, man-made

Week 3 Practical – golden ticket

Week 4 Practical – golden ticket

Week 5 Investigation- video, book, analysis

Week 6 Designing – question on target market (Interim)

Week 7 Making – paper pattern

Week 8 Making – cutting out fabric

Week 9 Making - embellishing

Week 10 Making construction

Week 11 Assessment


Processes, tools and equipment Sublimation transfer print, Hand embroidery, Applique,

Attaching components, Pattern making, Heat Press,

Sewing Machine, Embroidery Hoop, Stitch un-picker,

Fabric Shears, Needles,


equipment that are used in textiles

technology. Students will learn basic health

and safety and how to independently use a

range of equipment and machinery. Students

will be taught to realise the importance of

accuracy when creating a paper pattern and

using machinery and the impact it has on the

quality of a product. Students will learn about

design constraints and material properties.

Students will also be able to use their

imagination to manufacture a product that

shows creativity.


Design Brief

A book store has commissioned you to design

and manufacture a character that is inspired by

the Charlie and the Chocolate Factory Book.

The product must be made from a range of

textiles fabrics and materials.

7C

Numeracy Pattern making, measuring, repeat print, seam

allowance, accuracy, time

Description Students will produce a Textile storage holder

that will be inspired by the theme `All things

British’ . They will be introduced to a range of

different Textile techniques that can be used as

Surface Decoration.


equipment that are used in Textile

Technology. Students will learn basic health

and safety and how to independently use a

range of equipment and machinery. Students

will be taught to realise the importance of

accuracy when creating paper patterns and

also when using machinery and the impact it

has on the quality of a product. Students will

learn about design constraints and material

properties.


Design Brief Design and make a Textile storage holder that is

inspired by the theme All Things British.

Weekly plan Week 1 Intro to British Values, Designing Linked to Moodboard

Week 2 CAD creation of block+Technique samples

Week 3 CAD creation of block+Technique samples

Week 4 Completion of samples and Evaluations.

Week 4 Interim-Planning.

Week 5 Designing.

Week 6 Making, Paper pattern and cutting out fabric.

Week 7 Practical – Making.




Week 11 Assessment Questions.


Processes, tools and equipment Batik Kettle, Tjanting tool, Sewing Machine, Fabric

Shears, Embroidery Needle, Embroidery Floss,

Embroidery Hoop, Printing Blocks, Heat Press, Fabric

Paint, Iron.

Materials Polycotton, Polycotton Drill, Bondaweb

Time 12 weeks





work, reflecting




keeping.

Assessment and





given.













Key words Batik

Sublimation

Block Printing

Repeat Pattern

Negative & Positive print

Resist

Disperse Dye

Surface Decoration

Embellishment

Embroidery

Construction

Year 8

8B

Rotate

Numeracy Pattern Making

Measuring

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Description Students will develop a wide range of practical

skills and produce products that use a variety

of primary and secondary cereals. Pupils will

discover the impact our food and eating habits

has on the environment. Pupils will investigate

and experiment to find out the functional

properties of ingredients such as yeast.

Aims To develop students use of specialist tools and equipment which are

used in food technology. Students will learn where our food comes from

and the impact our food choices and eating habits have on the

environment. Students will demonstrate how to independently use a

range of tools, equipment , materials and processes. Pupils will also

carry out some food science experiments and develop their knowledge

of the functional properties of ingredients. Pupils will plan, prepare and

serve a dish that has been developed considering social, moral and

environmental issues.


Design Brief Plan, prepare and serve a product that

considers a range of social, moral and

environmental issues

Weekly plan


equipment A range of tools and equipment including a

kettle, the food processor (teacher lead).

Draining, kneading

Ingredients Pupils will use a range of cereals in primary and

secondary form. Pupils will handle high risk foods

such as raw meat or poultry.

Time 12 weeks

Homework Multiple choice questions and some

intermediate writing questions based on the



SMSC Sustainability, 6R’s, Food waste, seasonal, local foods and food miles, Fairtrade, organic,

farm assured. Cultural bread.




keeping.

Assessment

and

feedback

Work will be

marked in line with

the department

marking policy and

students are to

respond to feedback

when it is given.

Interim

assessments will

focus on a particular

task that will be

highlighted to the

students in advance

of the assessment.

Full assessments

will consist of

multiple choice

questions based on

Section A and B of

GCSE Food

Preparation &

Nutrition Exam


judgement on the

classwork that has

been produced. This

will be a 50%/50%

split in line with the

GCSE breakdown.

Key words

Yeast

Knead

Carbon Dioxide

Moral

Environmental

Wheat

Staple Food

Sustainability

6R’s

Food waste

Seasonal

Local foods

Food miles

Free range

Fairtrade

Organic

Farm Assured

Cultural

Simmering

Boiling

Cereals

Dressing

Draining

Enrobing

Rice

Maize

Oats

Al Dente

Milling

Year 8

Week

No. Theory Practical

1. Introduction to cereals Popcorn

2. Investigation into wheat

and flour

Zesty Rice Salad

3. Investigation into pasta All in one sauce making

e.g. macaroni cheese

4. Yeast experiment

Sensory analysis into a

range of cultural bread

products.

Cultural bread e.g. Focaccia

5. As week 4 As week 4

6. Investigation into key term

‘moral’ Fairtrade Banana Squares

7. Investigation into moral

and environmental food

related issues.

Coated chicken served

with wedges and side dish

e.g. coleslaw, salsa 8.

9. Calculate food miles

Seasonal fruit sensory

analysis

Seasonal product

10. Plan, prepare develop a

standard recipe

Plan, prepare develop a

standard recipe 11.








questions.


Pine

Acrylic

Plywood

Aluminium

Q2 Name a suitable



Pillar drill

Coping saw

Band facer

Morticer

Q3 Which is the







Q4 What machine


complicated shape?

Band facer

Pillar drill

Morticer

Fret saw



Tenon saw

Coping saw

Hack saw

Mitre saw



It is shiny

It is strong

It is brittle


Q7 What kind of


Description Students will produce a range of jewellery

products from different materials. They will

learn about sublimation, casting and the

properties of materials such as a range of

woods, and metals. Students will produce work

both by hand and using CAD/CAM.

Aims To develop students skills using specialist

tools and equipment that are used in resistant

materials. Students will develop their

knowledge of tools and their abilities to work

independently. Students will learn about

quality of finish and appropriate finishing

techniques for different materials. Students

will learn about designing for a client.

Students will be able to develop team work

skills and consolidate learning through peer

teaching and support.


Design Brief Jewelz is a small independent jewellers that

specialises in one off pieces produced by local

designers. They have approached you to

design and make a range of jewellery or

accessories that could be sold in their store.

.

Weekly plan Week 1 Investigation, client profile and ideas (set up groups)

Week 2 Design ideas (2pt perspective/isometric, shadow, tone, repeat

pattern, symmetry, templates) Practical – materials theory

Week 3 Practical – complete specific product

Week 4 Practical Reorganise groups (masters)

Week 5 Practical and finishing techniques

Week 6 Evaluation compared to clients needs

(Interim assessment)

Processes, tools and equipment CAD, CAM (2D design, laser cutter), fret saw, band

facer, rasps, abrasive paper, wood glue, sublimation

printer, heat press, files, metal fabrication – guillotine,

corner cutter, roller, vices and clamps, emery cloth,

pillar drill, buffer

Materials Softwood, hardwood, MDF, pewter, veneers,

sublimation aluminium

Time 6 weeks

Homework Specialist technical questions based on the




work, reflecting




keeping.

Assessment and





given.







based on core technical and

specialist technical principles






Key words

Adornment

Fabrication

Sublimation

Aluminum

Pewter

Casting

Templates

Client

Veneers

Year 8

8J

Numeracy Students will measure and

mark out materials using

rulers. They will use 2D design

software to create a repeat

pattern, where they will

understand the importance of

symmetry.









questions.


Pine

Acrylic

Plywood

Aluminium

Q2 Name a suitable



Pillar drill

Coping saw

Band facer

Morticer

Q3 Which is the







Q4 What machine


complicated shape?

Band facer

Pillar drill

Morticer

Fret saw



Tenon saw

Coping saw

Hack saw

Mitre saw



It is shiny

It is strong

It is brittle


Q7 What kind of



Time 12 weeks

Aims Students will learn to appreciate different

design styles. They will also learn to appreciate

the needs of the client and adopt an

appropriate style for their designs that meets a

brief. Students will learn the importance of

quality products and how commercial viability

can affect the success of a design.

Homework GCSE exam style questions

leading towards the overall


SMSC Safety,

sustainability, exam

theory, team work,

reflecting.

Health and Safety See adapted model risk

assessments.

All students to follow Department

rules regarding basic appearance

and house keeping.

Materials Plywood, acrylic, ABS,

solder, wood glue,

liquid solvent.

Assessment and feedback Work will be marked in line with the department marking

policy and students are to respond to feedback when it is

given.

Interim assessments will focus on a particular task that will

be highlighted to the students in advance of the

assessment.

Full assessments will consist of multiple choice questions

based on core technical principles along side a teacher

judgement on the classwork that has been produced. This

will be a 50%/50% split in line with the GCSE breakdown.

Key words Manmade boards

Plywood

Thermoplastics

Acrylic

ABS

3D printing

Sustainability

Electronic systems

Input

Process

Output

Client


Accuracy

Weekly plan Week 1 Analysis of design styles, Specification

Week 2 Initial ideas (graphic techniques)

Week 3 Modelling and 2D design

Week 4 Introduction to electronics and

development

Week 5 Development

Week 6 Practical – laser cutter, fret saw, soldering

Week 7 3D printing demonstration

Week 8 Making

Week 9 Making

Week 10 Commercial viability

Week 11 Assessment


Extensions – packaging and instruction manual


equipment Techsoft 2D design, Laser cutter,

3D printer, soldering iron, heat

proof mat, clamps, danish oil Design Brief You have been commissioned to design and make a portable USB powered LED light that will be sold at a new Comic Con event in Liverpool.

Year 9

Description Students are introduced to a more Product

Design focused approach. The majority of

manufacture will be CAD/CAM based giving

students experiences that relate more to

current industrial practices. Students are given

a focus and are encouraged to become

designers that need to meet the needs of a

brief.


9L

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Description Students will create a fully packaged working

product including instruction manual. They will

learn about quality products and commercial

viability

Aims Students will develop their independence

using a range of equipment and machinery.

Students will focus on the importance of

accuracy when marking out and using

machinery and the impact it has on the

quality of a product. Students will learn

about the properties of materials and

joining materials using adhesives. Students

will learn about design constraints and

quality control. Students will also learn

about production and assembly, packaging

and commercial viability.


Design Brief Following a set of given dimensions produce a

puzzle. The puzzle must have a set of

instructions on how to solve it as well as being

fully branded and packaged appropriately.

.

Plywood, acrylic, cardboard

Weekly plan

Week 1 Plan drawing and joining materials

Week 2 Practical

Week 3 Practical

Week 4 Branding and commercial viability

Week 5 Packaging and finishing techniques

Week 6 Evaluation of strengths and weaknesses (interim assessment/assessment)

Processes, tools and equipment Pillar drill, band facer, fret saw, coping saw, hand files,

contact adhesive, craft knife, cutting mat

Materials

Time 6 weeks

Homework Specialist technical questions based on the




work, reflecting




keeping.

Assessment and





given.







based on core technical and

specialist technical principles






Key words

Tolerance

Parallel

Perpendicular

Bond

Accuracy

Lamination

Wastage

Joining

Manmade boards

Branding


Packaging

Nets

Quality

Logo

Template

Year 8

8C

Numeracy Measuring, tolerance, angles, net

developments

puzzle







questions.


Pine

Acrylic

Plywood

Aluminium

Q2 Name a suitable



Pillar drill

Coping saw

Band facer

Morticer

Q3 Which is the







Q4 What machine


complicated shape?

Band facer

Pillar drill

Morticer

Fret saw



Tenon saw

Coping saw

Hack saw

Mitre saw



It is shiny

It is strong

It is brittle


Q7 What kind of



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Time 12 weeks

Aims Students will learn about current advances in

technology today. They will have the access to smart

materials, experiment with E-Textiles and learn about

modern materials that are used in industry. They will be

creating professional and high quality products by using

a combination of machine and CAD CAM skills.

Homework Range of questions which include GCSE

exam style questions leading towards the

overall assessment will be set.

SMSC Safety, sustainability,

exam theory, team

work, reflecting.




keeping.

Materials Poly cotton drill, poly cotton,

felt, interfacing, bias binding,

thread, wadding, disperse

dye, LED, cell, conductive

thread, card.

Assessment and feedback Work will be marked in line with the department marking policy and

students are to respond to feedback when it is given.

Interim assessments will focus on a particular task that will be

highlighted to the students in advance of the assessment.

Full assessments will consist of multiple choice questions based on

core technical principles along side a teacher judgement on the

classwork that has been produced. This will be a 50%/50% split in line


Key words Smart Materials

Aromachromic

Photochromic

Thermochromic

Reactive

E-Textiles

Circuit

Conductive thread

Computer aided design and manufacture

Modern materials

Kevlar

Micro encapsulation

Shark skin

Sublimation disperse dye

Heat press

Fabric Shears

Environment

Product analysis

Sewing machine

Weekly plan Week 1 Smart material & design question

Week 2 E-Textiles FPT

Week 3 Modern Materials, powerpoint presentations

Week 4 Introduction to brief, CAD sublimation print

Week 5 Sketches, model making, paper pattern

Week 6 INTERIM ASSESSMENT Product Analysis,

Practical activity: prepare fabric

Week 7 Practical activity




Week 11 ASSESSMENT Design question


Practical activity: ½ class construction of gadget case

½ class independent socket phone holder


equipment Publisher, power point presentation

sublimation process, heat press, sewing

machine construction, e-textiles, smart

materials (thermochromic, photochromic

and aromachromic), cutting fabric,

modelling making, hand sewing, pattern

making.

Design Brief A design shop has commissioned you to design and

make a high quality gadget case in the theme of nature,

pop art or graffiti.

Year 9

Description Students are introduced into more in depth Textiles

Technology focussing on smart, modern and e-textiles.

The majority of manufacture will be CAD/CAM based

giving students experiences that relate more to current

industrial practices. Students are given a focus and are

encouraged to become more independent to create a

gadget case and a range of other focus practical tasks

to build there skills and understanding.


9G

Numeracy Model making, measuring, lay plan, repeat print, seam

allowance, accuracy.

DescriptionStudents will develop and demonstrate a wide range of higher level practical skills in

preparation for GCSE. Pupils will develop a greater understanding about topics such as

bacteria and food poisoning, nutrition and special diets. Pupils will carry out investigation into the function of ingredients in pastry

making.

AimsTo further develop students use of specialist tools and equipment which are used in food technology. Students will learn in greater detail food

hygiene, bacteria and the danger zone. Other topics will include nutrition and the function of nutrients which will lead into dietary needs

and requirements. Students will demonstrate how to independently use a broad range of tools, equipment, materials and processes. Pupils will also investigate the functional properties of ingredients. Pupils will plan,

prepare and serve a dishes that have been developed considering different needs.

Programmes of StudySee NC tracker spreadsheet

Design BriefN/A

Weekly plan


equipmentA range of tools and equipment including an electric whisk, food temperature probe. Pupils will develop their pastry making skills, sauce

making and work with high risk foods.

IngredientsPupils will use a range of cereals in primary and secondary form. Pupils will handle high risk foods

such as raw meat or poultry.

Time 12 weeks

HomeworkRange of multiple choice and extended writing questions based on the lesson and leading

towards the overall assessment will be set.

SMSCMulticultural, special diets, healthy eating and nutrition.

Health and SafetySee adapted model risk assessments.

All students to follow Department rules regarding basic appearance and house

keeping.

Assessment

and feedbackWork will be marked in line with the department

marking policy and students are to

respond to feedback when it is given. Interim

assessments will focus on a particular

task that will be highlighted to the students in advance

of the assessment. Full assessments

will consist of some multiple choice questions with more

focus towards extended writing

questions based on GCSE Food Preparation &

Nutrition Exam, along side a teacher

judgement on the classwork that has been produced. This

will be a 50/50 split in line with the

GCSE breakdown.

Key words

Pathogenic

SymptomsFood Temp. Probe

BacteriaCross-contamination

Danger ZoneHBV Protein

LBV ProteinHigh RiskMicronutrients

MacronutrientsGeletinisation

MarinadeRouxWhisking

Grease & LineCoeliac

VegetarianUse byBest before

RefrigeratorDeficiency

Year 9

Week

No.Theory Practical

1.

Investigation into Bacteria

and food poisoning

High Risk Food practical

e.g. sweet & sour

2. Marinade e.g. Chicken Tikka

with spiced rice

3.

Nutrition, nutrients and

healthy eating

Roux method sauce

making e.g. lasagne

4. Whisked sponge e.g. Swiss

roll

5. Plan and prepare a healthy

main meal dish(Interim Assessment)

Practical6.

7. Investigation into the

function of fat in shortcrust pastry

Shortcrust pastry product8.

9. Plan, prepare and serve a

product suitable for a special diet e.g. vegetarian

(Assessment)

Choux Pastry product10.

11. Practical


Assessment Students knowledge will be assessed weekly through multiple

choice questions that will address core technical principles. During

assessment week students will be assessed using the following questions.


Pine

Acrylic

Plywood

AluminiumQ2 Name a suitable machine for adding a slot to a piece

timber or manufactured board?Pillar drill

Coping sawBand facerMorticer

Q3 Which is the correct list of equipment to use when

marking out on a piece of wood?Sharp pencil, Try square, steel rulePencil, plastic ruler

Pen, Try square, plastic rulerSharp pencil, steel rule

Q4 What machine would you use for cutting a curved or complicated shape?

Band facerPillar drill

MorticerFret sawQ5 If you didn’t want

to use a fret saw what hand saw would be the best alternative?

Tenon sawCoping sawHack saw

Mitre saw



It is shiny

It is strong

It is brittle


Q7 What kind of

7a · week 8 2d design - basic skills. vinyl cutter week 9 ideas, ... homework multiple choice...

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