FRI300 Harvest, Crafts and Outdoor cooking (Autumn 2024)

Introduction

Harvesting and crafting has historically been an integral part of Norwegian friluftsliv culture. Early Norwegians mastered the art of turning natural resources into essential goods and tools, necessary for daily living. In this course, students will immerse themselves in these traditions. They will learn how to harvest and preserve wild plants, mushrooms, berries, seaweed, fish, and shellfish — and how to transform these into delicious meals. Additionally, students will gain practical knowledge on locating and crafting natural materials into tools for their friluftsliv activities. 

Learning outcomes

After completing the course, students should be able to

• locate, identify, harvest, process and preserve berries, herbs, nuts, mushrooms, seaweed, fish, and shellfish etc. 

• demonstrate how sustainability perspectives can be mediated through harvesting- and craft practices 

• maintain safety in relation to harvesting- and craft practices 

• convay cultural and historical perspectives related to harvesting- and craft practices 

• craft a functional tool / product  

Learning methods 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.

Work requirements

Active and constructive participation is required.  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.
In special cases, where absence is due to extenuating circumstances, the course coordinator, in discussion with the student, will seek alternative ways to fulfill the mandatory assignments.
Plan and execute a feast consisting of several dishes and accompanying drinks.

Assessment/exam

Students must attend and participate fully in at least 80% of lectures and 100% of the field trips. Approved/ not approved.
Assessment is done through a portfolio that comprises two assignments. Graded: A - 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 literature

Pensumliste for høsten 2024.

Core literature for fall 2024.