FRI300 Harvest, craft and outdoor cooking (10 ECTS) 

Course facts

Introduction

Harvesting food that grows wild on the land and in the sea has been long part of Norwegian culture. The early Norwegians developed crafting techniques that they used to turn natural materials into goods and tools needed in their everyday life. This ancient knowledge of harvesting and crafting techniques remains part of Norwegian culture through friluftsliv traditions, and is commonly referred to as høstingsfriluftsliv, or ‘harvest friluftsliv’.

In this course, students will take part in traditions related to høstingsfriluftsliv and learn what, where and how to harvest wild plants, mushrooms, berries, seaweed fish and shellfish – and how to turn these into tasty food. Students will also learn about how to find materials in nature and how to craft these into tools or other items helpful for their friluftsliv practices.

Much of the course’s teaching is carried out on single- and multi-day trips, in different natural environments. The students need to bring their own clothing and personal equipment in order to be safe and comfortable for extended periods of time outdoors.

Learning outcomes

After completing the course, students should be able to

• show how raw materials harvested in nature can be processed, stored and preserved, and later made into tasty food and drink, through digital media.
• demonstrate how harvesting practices can be mediated through sustainability perspectives.
• demonstrate how to handle and maintain simple tools safely and to maintain your own and others' safety in relation to harvesting and crafts.
• convay cultural-historical perspectives relating to harvesting and crafts, orally and in a poster.
• Craft a product, from idea sketch and planning phase, to production of finished functional item with their own personal expression.

Learning styles and activities

The course features a variety of teaching methods that range from teacher-led teaching to sessions that the students themselves plan, implement and evaluate. Part of the teaching will take place on trips, where students will gain experience with various approaches to harvesting, preservation and preparation what is harvested. Some trips will be led by teachers and others will be undertaken by small groups of students.

The course will include day and overnight trips, craft work, collaborative learning, lectures and presentations. 

Mandatory assignment

Active and constructive participation in day outings and multi-day trips is required.  This includes all preparatory, on-trip, and follow-up activity.  If a student is at risk of not fulfilling these criteria, they will be notified in writing by the course organizer. If the student’s performance does not improve markedly, they may fail the trip element of the course to be considered to have completed the course.

Students must also attend and participate fully in at least 80% of lectures. Approved/ not approved.

In special cases, where absence is due to extenuating circumstances, the course coordinator, in discussion with the student, will seek alternative ways of recapturing lost teaching/learning.

Skills test: Students will prepare a feast consisting of several dishes and accompanying drinks.

Assessment

Assessment is done through a portfolio that comprises two assignments. Students will receive one final grade, ranging from A to F.
The portfolio consists of two tasks:

1. Digital storytelling: Students create a digital story from a harvesting project.
   Counts for 60% of the assessment.
2. Create and exhibit a craft product. Students organize an exhibition where they present the craft products they have made. In addition to displaying the products, the exhibition will also explain the processes involved in making craft products, along with cultural-historical perspectives on nature and harvesting.
   Counts for 40% of the assessment.

Core material