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 høstingsfriluftsliv traditions 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

The student should be able to:

Knowledge

• Know a variety of wild plants, mushrooms, berries, seaweeds, fish, and seafood that can be harvested, as well as knowledge of when and where the best quality of these foods can be found.
• Understand how to process, store and preserve what is harvested in nature.
• Know how raw material harvested in nature can be processed into tasty and nourishing food and drink.
• Be aware of different natural resources that can be harvested and used as materials in the manufacture of items for traditional høstingsfriluftsliv.
• Know what tools are used in traditional craftsmanship, as well as how they should be maintained and stored.
• Understand the cultural history related to harvesting and crafts.
• Be aware of the principal laws and policies that regulate harvesting.
• Have basic knowledge of how to maintain their own and others' safety in relation to harvesting and crafts.
• Be aware of the ways in which harvesting practices can be mediated through sustainability perspectives.

Skills

• recognize and find a selection of wild plants, mushrooms, berries, seaweeds, seafood that can be harvested and used for food
• show how raw materials harvested in nature can be processed, stored and preserved, in order for it to be later used as food.
• show how raw materials harvested in the wild can be processed into tasty food and drink.
• handle and maintain simple tools safely.
• mediate cultural-historical perspectives relating to harvesting and crafts.
• independently craft a product, from idea sketch and planning phase, to production of finished functional item with their own personal expression.

General qualification

• Have basic skills relating to a variety of harvesting practices in various natural environments.
• reflect critically on their own and others' harvesting practices, in relation to ethical and value-related issues.•
• work independently and with others in stages of planning, executing, and reviewing.   
• employ relevant learning resources to plan, undertake, and review harvesting- and craft-related tasks.

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, preservating and preparating 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

Full participation (100%) in scheduled outdoor activities is mandatory. To be considered to have completed the course, students must also attend and participate fully in at least 80% of lectures and other class sessions. Pass/fail.

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

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. 

Assessment

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

Content in the portfolio:

• Task 1.Digital storytelling: Students create a digital story from a harvesting project. Counts for 60% of the assessment.
• Task 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

Please note that tasks delivered in WISEflow will be run through the plagiarism control program Urkund.

Core material