FRI300 Harvest, Crafts and Outdoor cooking (Autumn 2025)

ECTS Credits:
10
Responsible department:
Department of Teacher Education and Outdoor Studies
Course Leader:
Thomas Vold
Lecture Semester:
Autumn
Teaching language:
English
Duration:
½ year

Table of contents

Introduction

Harvesting food that grows wild on the land and in the sea has long been a 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.

Prerequisite

No subjects in the program

Admission to the course

Programstudents BA FRI and international exchange students. Individual course students upon application, but must be taken simultaneously with FRI301. The course will be conducted with a minimum of 10 students.

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.
  • convey 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 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.
The students need to bring their own clothing and personal equipment in order to be safe and comfortable for extended periods of time outdoors.

Work requirements

Skills test: Students will prepare a feast consisting of several dishes and accompanying drinks.
Actively and constructively participate in all classes and student-led sessions. (Approved / Not Approved). 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, the course organizer, in consultation with the program director, may decide that the requirements needed to take the exam (or principal assessment) are not fulfilled.

Assessment/exam

  • Attendance requirements: Students must attend and participate fully in at least 80 % of scheduled teaching and 100 % of the field trips. Passed / not passed.

  • A portfolio that comprises two assignments. Students will receive one final grade, A to F:

    • Digital storytelling: Counts for 60 % of the assessment.
      Students create a digital story from a harvesting project.
    • Create and exhibit a craft product. Counts for 40 % of the assessment.
      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.

Please note that assignments submitted in Canvas and WISEflow are checked for plagiarism.

Core literature

Core literature for Fall 2025.
Last updated from FS (Felles studentsystem) Oct. 15, 2026 3:15:04 AM