FRI310 Harvest, Crafts and Outdoor cooking (Autumn 2026)

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

Table of contents

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 goods as; 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.

Prerequisite

There are no prerequisites to start the course. However, to complete the course, the students must be in normally good physical shape and be able to participate actively in the learning activities. The students must be able to swim, carry a rucksack and travel on foot in rough terrain and under varying conditions. We also refer to the program schedule.

Admission to the course

Programstudents BA FRI and international exhange students.Individual course students upon application. Individual course applicants must have completed 60 ECTS credits in outdoor studies to qualify for admission.

The course will be conducted with a minimum of 10 students.

Learning outcomes

After completing the course, students should be able to

  • locate, identify, harvest, process and preserve goods as; berries, herbs, 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
  • convey 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.

The course is taught in English. English and Norwegian can be used as language for the submissions.

Work requirements

To take the exam in the subject, the following work requirements must be approved.

  • Plan and execute a feast consisting of several dishes and accompanying drinks.
  • Attendance requirements: 80 % participation in all learning activities (excluding multi-day trips, and preparatory work that is necessary for participation).
  • Active and constructive participation.

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.

Assessment/exam

  • Assessment is done through a portfolio that comprises two assignments. Graded A-F.

    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.
  • Attendance requirements: 100 % participation on multi-day trips, and preparations necessary for participation. Pass/fail

Core literature

Core reading for autumn 2026.
Last updated from FS (Felles studentsystem) Oct. 15, 2026 3:16:35 AM