L3 Accreditation in Foraging & Wild Food

Welcome to the Foraging & Wild Food course, a definitive course to help you build & develop a wealth of skills. You will learn to explore the natural world around you for edible and medicinal plants. This course will provide you with the knowledge and skills needed to identify, harvest, process, and cook a range of wild foods. You will also learn about sustainable woodland management and how to plan and prepare to conduct your own wild food foraging experiences.

Additionally, you will be required to learn about outdoor first aid and food hygiene, both essential skills when working with wild foods & Cooking dishes.

Unit 1: Woodland Management and plant identification

In this unit, you will learn about the different types of woodland and how they are managed for sustainability. You will also learn how to identify a range of plants found in woodland environments, including trees, shrubs, and herbs. You will gain an understanding of the role of these plants in the ecosystem and their potential uses for food, medicine, and other purposes. You will develop your very own site management plan to help you explore sustainable engagement and the long-term progression of the areas you will work at in the future.

Unit 2: Practical Skills for foraging, processing and cooking wild food

This unit will help you develop the practical skills needed to safely and effectively harvest, process, and cook a range of wild foods. You will learn about different foraging tools and techniques, as well as the best methods for preserving and storing wild foods. You will also learn how to prepare a range of delicious and nutritious dishes using wild ingredients.

Unit 3: Planning and preparing a wild food forage

In this unit, you will learn how to plan and prepare for a successful wild food forage event. You will learn about the different factors to consider when choosing a location, including the time of year, the weather, and the availability of different plants. You will also learn how to assess the safety of a foraging location and how to plan your foraging trip to minimize your impact on the environment and maximise the interaction & enjoyment of the group you’re leading.

Unit 4: Outdoor First Aid (External Provider)

During your external first aid course, you will learn about the most common injuries and illnesses that can occur when foraging in the outdoors. You will learn how to recognize the signs and symptoms of these conditions and how to provide effective first aid in a wilderness setting. You will also learn about the essential items to include in a first aid kit for outdoor activities.
The training for this is not provided within this course, it is for you to do independently, however proof of successful completion is required in order to pass this course.

Unit 5: Food Hygiene

This course will teach you about the importance of food hygiene when working with foods. You will learn about the risks of food contamination and how to prevent it through proper food handling and storage practices. You will also learn about the essential equipment needed for safe and hygienic food preparation in the outdoors.
The training for this is not provided within this course, it is for you to do independently, however proof of successful completion is required in order to pass this course.

Conclusion

By the end of this course, you will have gained a wealth of knowledge and practical skills that will enable you to confidently and safely explore the world of wild foods.

Course Units & their Credit Rating

Below is a brief outline of the Course Unit and their Credit Rating (what they’re worth towards the successful completion of this course.

Units	Credits
Woodland Management and plant identification	4
Practical Skills for foraging, processing and cooking wild food	5
Planning and preparing a wild food forage	3
L3 First Aid	External
Food Hygeine	External

How are you getting on with this course?