Diploma in Culinary Mycology
A professional pathway combining mushroom knowledge, safe sourcing and advanced culinary technique for chefs and food professionals.
Programme identification
- 1.1Programme name
- Diploma in Culinary Mycology
- 1.2Type of qualification
- Diploma
- 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)
- 6 months (24 weeks) · 192 hours in total · 8 modules of 24 hours · 24 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 25 June 2027. Enrolment closes on 4 January 2027. Following intake: 12 April 2027. How intakes work →
Overview
2.1Programme description
This diploma offers chefs and food professionals a structured path into culinary mycology. Across eight modules it combines the mycology a chef really needs with safe sourcing and advanced technique. Students learn the biology and main edible species, both wild and cultivated, then set up sourcing and kitchen controls that keep guests safe. Practical modules cover core cooking techniques, stocks, sauces and umami, preservation and fermentation, and truffles and other premium species, before closing with menu design and costing.
Mushrooms have moved from garnish to centrepiece on many menus, and kitchens that understand them gain flavour, versatility and cost control. The diploma suits working chefs, sous chefs, culinary instructors and food entrepreneurs who want depth beyond a single course. It is taught live by chefs and mycologists who bring current professional practice into every session. In the final project, each student designs a complete mushroom-led seasonal menu with sourcing plan, safety controls, recipes and costings.
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 and fine dining, Hotels and catering, Culinary education, Food consultancy.
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:
A professional pathway combining mushroom knowledge, safe sourcing and advanced culinary technique for chefs and food professionals.
3.2Specific objectives
- Build the foundations: Mycology Essentials for Chefs; Edible Species: Wild and Cultivated; Safe Sourcing and Kitchen Controls.
- Put them into practice: Core Cooking Techniques; Stocks, Sauces and Umami Building; Preservation and Fermentation.
- Apply everything to a real case: Truffles and Premium Species; Menu Design and Costing.
- Complete a final project reviewed by your professor.
3.3Competences you will gain
- Explain essential fungal biology and identification for kitchen use.
- Set up safe sourcing and receiving controls for wild mushrooms.
- Apply a full range of cooking techniques to different mushroom species.
- Preserve and ferment mushrooms safely for year-round use.
- Design and cost a seasonal, mushroom-led menu.
Student profile
4.1Who it is for (entry profile)
Chefs and food professionals.
4.2Entry requirements
Basic professional kitchen experience or a completed culinary course is recommended. Students need access to a kitchen.
4.3Career paths (exit profile)
- Head or sous chef leading mushroom-focused menus
- Culinary instructor specialising in mushrooms
- Development chef for restaurant groups
- Private chef offering mushroom gastronomy
- Founder of a mushroom-led restaurant concept
- Food consultant for plant-forward menus
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Mycology Essentials for Chefs | Foundations | 3 | 24 |
| 02 | Edible Species: Wild and Cultivated | Foundations | 3 | 24 |
| 03 | Safe Sourcing and Kitchen Controls | Foundations | 3 | 24 |
| 04 | Core Cooking Techniques | Practice | 3 | 24 |
| 05 | Stocks, Sauces and Umami Building | Practice | 3 | 24 |
| 06 | Preservation and Fermentation | Practice | 3 | 24 |
| 07 | Truffles and Premium Species | Application & project | 3 | 24 |
| 08 | Menu Design and Costing | Application & project | 3 | 24 |
| Total | 192 |
8 modules × 24 hours = 192 hours: 48 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.
- Fungal biology for chefs
- Anatomy and basic identification
- Wild versus cultivated supply
- Cultivated species for the kitchen
- Key wild edible species
- Seasonal availability
- Supplier selection and verification
- Receiving checks and storage
- Kitchen hazard controls
- Dry and moist heat methods
- Managing moisture and browning
- Texture-led preparation
- Mushroom stocks and consommés
- Sauces and emulsions
- Layering umami from multiple sources
- Drying, pickling and confit
- Lacto-fermentation and koji
- Pantry planning
- Truffle species and quality
- Morels, matsutake and other premium fungi
- Buying and storing high-value species
- Building a mushroom-led menu
- Recipe costing and yields
- Seasonal and supplier planning
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 complete mushroom-led seasonal menu with sourcing plan, safety controls, recipes and costings.
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 professor 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 8 hours a week for 24 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, practical exercises in each module and a final project reviewed by the professor.
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 professor.
Teaching team
8.1Academic direction
The Culinary Mycology at Fungaris 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 professor of each intake is confirmed before the start.
Meet our faculty →Certificate
9.1Certificate awarded
Diploma Certificate
On completing the programme and its project, Fungaris issues a Diploma Certificate. Accreditations are assessed according to the training completed and the local regulations of 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).
- A short CV or a description of your experience in the field.
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: £1,120
- Full payment before the start: £896 (20% reduction).
- 40% reservation (£448) and 6 monthly instalments of £112.
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 Diploma in Culinary Mycology?
Basic professional kitchen experience or a completed culinary course is recommended. Students need access to a kitchen.
How is Diploma in Culinary Mycology taught?
Live online, in 8 modules with a working professional, a small group and a final project.
How am I assessed?
Progress is assessed through participation in live sessions, practical exercises in each module and a final project reviewed by the professor.
What is the final project?
A complete mushroom-led seasonal menu with sourcing plan, safety controls, recipes and costings.
What certificate do I get?
On completing the programme and its project, Fungaris issues a Diploma Certificate. Accreditations are assessed according to the training completed and the local regulations of each country.
What can I study after Diploma in Culinary Mycology?
The natural next step is Master in Culinary Mycology & Mushroom Gastronomy.
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.
Join 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).