Chanterelles, Milk Caps & Autumn Edibles
Identify key autumn edibles such as chanterelles, saffron milk caps, hedgehogs and blewits, and their dangerous look-alikes.
Programme identification
- 1.1Programme name
- Chanterelles, Milk Caps & Autumn Edibles
- 1.2Type of qualification
- Course
- 1.3Provider / endorsing institution
- Fungaris – International Institute of Mycology, School of Culinary Mycology & Foraging. A Fungaris programme of its own, not endorsed by a university.
- 1.4Mode of study
- Online, with live sessions in a small group, recordings and a virtual campus.
- 1.5Duration (hours / ECTS credits)
- 3 months (12 weeks) · 72 hours in total · 6 modules of 12 hours · 12 live sessions of 2 hours. ECTS credits: not applicable (Fungaris own programme, not an official university degree).
- 1.6Language
- English
- 1.7Start and end dates / intake
- Next intake: 11 January 2027 to 2 April 2027. Enrolment closes on 4 January 2027. Following intake: 8 March 2027. How intakes work →
Overview
2.1Programme description
This course covers the autumn edibles that fill many foragers' baskets and the look-alikes that cause trouble. Students study chanterelles and false chanterelles, saffron milk caps and other Lactarius, hedgehog mushrooms, blewits and autumn Tricholoma species. Each group is examined for identification features, habitat and season, with a dedicated module on toxic confusions such as the jack-o'-lantern, toxic milk caps and dangerous Tricholoma and Clitocybe species. The course ends by following finds from basket to kitchen, with cleaning and cooking advice for each species.
These species are popular, widely sold and frequently misidentified, which makes careful study worthwhile. The programme suits foragers and cooks who want to collect and use autumn mushrooms with confidence. It is taught live by field mycologists and chefs who know these species well. In the final project, each student produces a species profile collection for five autumn edibles, each with identification notes, look-alikes and a tested recipe.
2.2Why it matters / what need it meets
It meets a practical need: applied, up-to-date knowledge in culinary mycology, useful in areas such as restaurants, wild food trade, mycotourism, home and community cooking.
Mycology is moving fast and good practical training is still scarce. This programme gives you a structured path, taught live by people who work in the field, so you can apply what you learn with judgement and safety.
Objectives and competences
3.1General objective
To finish the programme able to apply its content professionally and with judgement. In short:
Identify key autumn edibles such as chanterelles, saffron milk caps, hedgehogs and blewits, and their dangerous look-alikes.
3.2Specific objectives
- Build the foundations: Chanterelles and False Chanterelles; Saffron Milk Caps and Other Lactarius.
- Put them into practice: Hedgehog Mushrooms; Blewits and Autumn Tricholomas.
- Apply everything to a real case: Look-Alikes and Toxic Confusions; From Basket to Kitchen.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Identify chanterelles and distinguish them from false and toxic look-alikes.
- Use latex colour to identify saffron milk caps and related species.
- Recognise hedgehog mushrooms and blewits in the field.
- Avoid common toxic confusions among autumn edible species.
- Clean, cook and preserve autumn edibles appropriately for each species.
Student profile
4.1Who it is for (entry profile)
Foragers and cooks.
4.2Entry requirements
Basic mushroom identification knowledge is recommended. Access to autumn woodland for practice is useful.
4.3Career paths (exit profile)
- Experienced recreational forager
- Restaurant forager supplying autumn species
- Chef specialising in seasonal wild food
- Foray guide for autumn walks
- Market stallholder selling inspected wild mushrooms
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Chanterelles and False Chanterelles | Foundations | 3 | 12 |
| 02 | Saffron Milk Caps and Other Lactarius | Foundations | 3 | 12 |
| 03 | Hedgehog Mushrooms | Practice | 3 | 12 |
| 04 | Blewits and Autumn Tricholomas | Practice | 3 | 12 |
| 05 | Look-Alikes and Toxic Confusions | Application & project | 3 | 12 |
| 06 | From Basket to Kitchen | Application & project | 3 | 12 |
| Total | 72 |
6 modules × 12 hours = 72 hours: 24 hours of live sessions, and the rest for campus study, exercises and the final project.
5.2Content by module
Hover or tap a module to follow the path from the first session to the final project. Open a module to see the topics it covers.
- Golden and trumpet chanterelles
- False chanterelle and jack-o'-lantern
- Ridges versus true gills
- Saffron milk cap and its relatives
- Reading latex colour and changes
- Acrid and toxic milk caps
- Wood hedgehog and terracotta hedgehog
- Spines as an identification feature
- Habitats and fruiting seasons
- Wood and field blewits
- Edible autumn Tricholoma species
- Lilac and violet look-alikes
- Toxic Tricholoma and Clitocybe
- Cortinarius among autumn edibles
- Checklist for confident picking
- Cleaning each species
- Cooking times and textures
- Preserving the autumn harvest
5.3Company placement
This programme does not include a company placement. Practice is built into every module through exercises, case studies and the final project.
5.4Final project
A collection of five autumn edible species profiles with identification notes, look-alikes and a tested recipe for each.
Methodology
6.1How it is taught
- Live online sessions, usually weekly, with a working professional and a small group.
- Recordings of every session, so you can catch up if work or time zones get in the way.
- Exercises and real case studies in every module.
- Tutoring: your tutor answers questions and gives feedback on your exercises and project.
6.2Platform and resources
A Moodle virtual campus with session recordings, readings, exercises and forums for each module. You need a computer, an up-to-date browser and a stable connection; a webcam and microphone are recommended.
Technical requirements →6.3Estimated weekly workload
About 6 hours a week for 12 weeks: one 2-hour live session on a weekday evening, plus study and exercises on the campus at your own pace.
Assessment
7.1Assessment system and weighting
Progress is assessed through participation in live sessions, identification and cooking exercises in each module and a final project reviewed by the tutor.
7.2Requirements to pass
- Complete every module, by attending the live sessions or watching the recordings.
- Hand in the module exercises.
- Have your final project approved by your tutor.
Teaching team
8.1Academic direction
At Fungaris, the Culinary Mycology school coordinates the content and quality of this programme. The academic director of each intake is named in the intake guide.
8.2Faculty
Taught by professionals who work in the field. The tutor for each intake is confirmed before the start.
Meet our faculty →Certificate
9.1Certificate awarded
Course Certificate
On completing the programme and its project, Fungaris issues a Course Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognises them depends on that organisation and on local rules in each country.
9.2Issuing body / recognition
Issued by Fungaris (operated by Nexora Generation, S.L.) as a digital certificate. It is a Fungaris certificate of its own: it is not an official university degree and does not award ECTS credits.
About our certificates →Admission and enrolment
10.1Admission process (steps)
- Send your request through the form or write to admissions.
- Admissions reviews your profile and confirms the start date, the session schedule and the fee.
- You secure your place with full payment or a 40% reservation.
- You receive your campus access and welcome guide before the first session.
10.2Documents required
- A valid identity document.
- Contact and billing details (personal or company).
10.3Deadlines
Enrolment for the intake starting on 11 January 2027 is open until 4 January 2027, or until the group is full (maximum 20 students).
10.4Fee and payment options
Fee: £340
- Full payment before the start: £272 (20% reduction).
- 40% reservation (£136) and 3 monthly instalments of £68.
10.5Grants, discounts and funding
Discounts: 10% for Fungaris alumni and 15% for groups of three or more people from the same organisation. Discounts cannot be combined with each other or with the full-payment reduction.
Your employer can pay for the programme and receive the invoice in the company name. Whether a public or employer training budget can cover the fee depends on your country, so check with them.
10.6Cancellation policy
The conditions for cancelling, withdrawing or moving to a later intake are explained in our cancellation policy and in your enrolment confirmation. Nothing there limits your rights under the consumer law that applies to you.
Cancellation and refunds →Additional information
11.1Frequently asked questions
Do I need experience to study Chanterelles, Milk Caps & Autumn Edibles?
Basic mushroom identification knowledge is recommended. Access to autumn woodland for practice is useful.
How is Chanterelles, Milk Caps & Autumn Edibles taught?
Live online, in 6 modules with a working professional, a small group and a final project.
How am I assessed?
Progress is assessed through participation in live sessions, identification and cooking exercises in each module and a final project reviewed by the tutor.
What is the final project?
A collection of five autumn edible species profiles with identification notes, look-alikes and a tested recipe for each.
What certificate do I get?
On completing the programme and its project, Fungaris issues a Course Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognises them depends on that organisation and on local rules in each country.
What can I study after Chanterelles, Milk Caps & Autumn Edibles?
The natural next step is Diploma in Culinary Mycology.
11.2Alumni testimonials
We only publish verified testimonials from real students. This programme does not have any published yet; they will appear here once its first intakes finish.
11.3Admissions contact
Write to info@fungaris.institute or use the contact form. Admissions answers in your language.
Read before you start.
Keep branching.
From our species guide.
EdibleChanterelleCantharellus cibariusChanterelles
EdibleCharcoal burnerRussula cyanoxanthaGilled mushrooms
EdibleHedgehog mushroomHydnum repandumTooth fungi
EdibleHorn of plentyCraterellus cornucopioidesChanterelles
EdibleParasol mushroomMacrolepiota proceraGilled mushrooms
EdibleSaffron milk capLactarius deliciosusGilled mushrooms
EdibleWinter chanterelleCraterellus tubaeformisChanterellesJoin the next intake.
Pay in full with a 20% reduction, or reserve your place with 40% and pay the rest in monthly instalments. All prices are stated in pounds sterling (GBP).