CourseEstablished
Truffles in the Kitchen
Select, store and use fresh truffles correctly, and tell genuine truffle aroma apart from synthetic flavourings.
Level
Course
Modules
6
Duration
2–3 months
Format
Live online
School
Culinary Mycology
What you will study
6 modules, one growing line of knowledge.
Hover or tap a module to follow the path from the first session to the final project.
At a glance
How the programme grows, phase by phase.
PHASE 1
Foundations
- Culinary Truffle Species and Seasons
- Assessing Quality and Ripeness
PHASE 2
Practice
- Storage and Handling
- Infusions, Butters and Oils
PHASE 3
Application & project
- Classic and Contemporary Truffle Dishes
- Synthetic Aromas, Fraud and Labelling
What you will be able to do
Truffles in the Kitchen
By the end you will have worked through:
- Culinary Truffle Species and Seasons
- Assessing Quality and Ripeness
- Storage and Handling
- Infusions, Butters and Oils
- Classic and Contemporary Truffle Dishes
Your learning path
Where this programme sits in the school.
People also search for
Related searches
FAQ
Questions about this programme
Do I need experience to study Truffles in the Kitchen?
No previous experience is needed. The course starts from the foundations.
How is Truffles in the Kitchen taught?
Live online, in 6 modules with a working professional, a small group and a final project.
What certificate do I get?
Fungaris issues a course certificate on completion. Accreditations are assessed according to the training completed and the local regulations of each country.
What can I study after Truffles in the Kitchen?
The natural next step is Diploma in Culinary Mycology.
How it is taught
Live, in a small group, with a real project.
i.A live professorMycologists, biologists, engineers and chefs who work in the field.
ii.A small groupQuestions in every session, and classmates from many countries.
iii.A real projectEach programme closes with applied work, reviewed by your professor.
iv.A certificateIssued by Fungaris on completion of the programme.
Related programmes
All culinary mycology programmesKeep branching.
CourseEstablishedIntroduction to Mycology for ForagersLearn the fungal biology, ecology and basic identification habits every responsible mushroom forager needs before collecting.CourseEstablishedWild Mushroom IdentificationDevelop a systematic approach to identifying wild mushrooms by macroscopic features, habitat, spore prints and reliable keys.CourseEstablishedPoisonous Mushrooms & Foraging SafetyRecognize the most dangerous toxic species, understand poisoning syndromes and adopt safety habits that prevent mistakes.
Admissions & Fees
Join the next intake.
Pay in full with a 20% reduction, or reserve your place with 40% and pay the rest in monthly instalments.